The first time I had pineapple gazpacho was in St. Lucia in the Caribbean. We stayed at Sugar Beach resort, which was beautiful. One day my husband and I signed up for a farm-to-table adventure, which ended with a five-course meal provided by the hotel’s chef. The whole meal was stunning, but the gazpacho was
I had a favorite menu item at our local country club’s restaurant that sadly disappeared when the chef moved on. It was campechana – a combination of shrimp and avocados in a zesty tomato sauce, served chilled with tortilla chips. Never did I realize it was an actual “thing” until I googled it. Turns out,
Vinaigrettes are equally as important to me as their salad counterparts. With a proper choice of ingredients, one can really make a salad burst with flavor with a perfectly paired vinaigrette. I’ve posted before on vinaigrettes made with reduced beet juice ( think salad of crunchy vegetables, lentils and goat cheese) and a vinaigrette made
My mother could cook just about anything. I never realized she was so talented until I was older, of course. And it wasn’t always about what she learned from cookbooks, there were also the recipes she just knew instinctively. It’s sort of like why French women are all talented cooks. Why is that?!! For example,
The name of this recipe isn’t terribly exciting, or unique for that matter, but when you find out where I got this recipe, I think you’ll be intrigued. The book is Anthony Bourdain’s “Appetites: A Cookbook,” published in October of 2016. I don’t know about you, but I’ve been a fan for a long time,
We love salsa in our family. All kinds. I guess we’re all Mexican food addicts as well. I found this on Facebook, and it could have been written by anyone of us! On this blog, I’ve posted on home-made salsa, which I can every year, and also an exquisite peach salsa. Both are cooked salsas.
It was my mother who first made a quesadilla in our home about the time I was in high school. Of course, she was the one who did the cooking, but there had never been Mexican food prepared in our home before. She cooked food from a lot of international cuisines, like Greece, Russia, France,
A while back I came across a cookbook called The Chinese Takeout Cookbook. When I first saw the title, my snobbiness took over and I refused to look into it further. But then I came across the cookbook again, and it got me thinking about the whole idea of Chinese takeout. I don’t do takeout