Almost two winters ago, I exchanged comments on food photos of several dishes shared by one Dirk Reul of Germany on Google+. He commented on photos of the ethnic foods I shared and mentioned that many of the ingredients I posted were unavailable to him. Thinking back to my penpal days as a child, in […]
It was a bittersweet weekend around our household. We lost a dear furry friend, but also spent days surrounded by loving friends and family – much of that time was spent cooking and eating. Food is comfort. Food is love. And, preparing food is therapy. So I got my hands dirty cleaning sweated Hatch chiles […]
Eating a meal that incorporates tradition and geographic uniqueness provides you with immediate and intimate access to a culture, its people, and local conditions. And, for me, it is one of the things I enjoy most when visiting a new place. Last month, I experienced the culinary diversity of Belize and found sweet and spicy inspiration for two gluten- and dairy-free desserts: Spicy Key Lime Coconut Bars and Mayan Fudge Brownies.
Are you still looking for a holiday dish to satisfy a wide range of tastes and food sensitivities? Squash, beans, and corn make an appearance in this delicious, mildly spicy, and native foods-inspired Dairy-free/Gluten-Free Three Sisters Chorizo Casserole dish. It can be easily made for omnivores or vegetarians with a simple ingredient selection.
Last week presented a new Iron Chef Night challenge – cocoa, and a good reason to finally make mole, something I’ve shied away from for years because of a childhood memory. I don’t actually know if I ate mole that didn’t taste good or if the combination of flavors just sounded horrible to my undeveloped palate. Either way, I haven’t ventured a taste until now.