I already gave you the recipe for this delicious little dish with quinoa last week and as promised I was going to tell you a little bit more about taking photos of white on white. As you can see in the picture it has an abundance of light or white colors. White background, white bowl, …
With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month. Ramadan, a month of
This is the cake I currently bring to parties, potlucks and any gatherings that involve food. It's a great conversation starter, usually beginning with the explanation on why the cake is green. No artificial coloring, I emphasize. The color comes from a leaf called pandan.
It's the second season of World's Weirdest Restaurants. Perfect time to catch up with Bob Blumer. What was in your elementary school lunch kit? Egg salad sandwiches Where did you first learn to c...
This was a great year for pizza. We've graduated from 2013's astronaut pizza and The Pizza Underground to pizza cake and pizza at the Oscars. Luckily nobody had need to be crust-fallen, as 2014 held its own in the canon of pizza history. As the year winds down, please take a moment to order yourself a pie remember the pizza doughs that have risen and fallen throughout the last 12 months
Cheesemongers are like sommeliers. A good one knows how to select the right cheese for the food or spirit. In this post we get into the mind of a cheesemonger.
When it's too hot to cook, turn off the oven. Nothing could be more refreshing than this cool summery soup — green grape and cucumber gazpacho — and spicy-sweet-crunchy salad: quinoa with mango, lime and ginger.
Panzanella: it’s your excuse to eat bread and call it salad! I’ve veggie’d up the classic tomato-basil panzanella with blistered sweet peppers, tangy pickled onions, and just few torn kale leaves.
Sometimes, just every so often, I get these crazy ideas in my head… I’m sure you’re all a bit sick and tired of hearing what a wonderful time we all had at the Plate to Page workshop that took place all the way back in May (and wow, did you see where they are heading...Read More »
The lakou lakay section of includes presentations of the fruits of my home garden to help you understand Haiti's gastronomy and the riches of our soil.
If you don't have a salad spinner, or think it will take you closer to a week to finish, then go with the paper-towel-in-an-unsealed-bag method. It may be a little wilt-y by the end, but once you've tossed it with the rest of your salad ingredients, who will notice?
Looking for vegan and/or plant-based seafood alternatives such as crab cakes and breaded calamari? I have always wanted a vegan crab cake. I grew up around
Dried shiitake mushroom - the general introduction of dried shiitake mushroom in Chinese cooking, how to prepare them before cooking and related recipes.
We all know dim sum right? Or should I say, we all think we know, dim sum? I thought I knew what dim sum was all about when I accepted to go for lunch in London with Alessio, Jackie, Su-Yin and Charmaine. I had not met the last two girls before, but we would eat...Read More »
2.jpg)
insimoneskitchen.com
egyptianstreets.com
goodlifevancouver.com
www.huffingtonpost.com
mjskitchen.com
www.alexandracooks.com
www.nourishandnestle.com
www.savvyeat.com
omnivorescookbook.com
cookinglsl.com
omnivorescookbook.com