Here’s a cool culinary ingredient to try if you haven’t yet had it. Nutritious, exotic, and enormous, jackfruit is interesting and intriguing for a variety of reasons. It was probably one of the biggest vegan food trends last year because its texture (not flavor) is similar to pulled pork. Remember though, its a fruit.… Read More
Coucou (Hi) Friends, Finally, I’m back! I know, it’s been a while. I’ve had a lot going on, much of which I want to tell you all about so settle in kids. Grab a cup of tea, this will be a long one. First, I want to say thank you to all of you who sent… Read More
Because many store bought vinaigrettes contain a lot of unnatural ingredients—synthetic flavorings, additives, and more—and preservatives, seasoned home cooks and chefs often prefer to make their own. Making your own vinaigrette is easy and allows you to be in complete control, using your own choice of fresh and flavorful ingredients. Traditionally, a vinaigrette is made… Read More
One of the fundamentals of cooking is to have a good and flavorful stock. Although it’s convenient to buy stock, most commercial brands are either too salty or sweet, very dark in color, or simply don’t taste all that good. I like to make my stock fairly neutral in flavor so it’s versatile enough to work in a variety… Read More
Need a quick and healthy dinner in less than an hour? Well, here you go. This will take you about 45 minutes, really. This one pot meal is an adaptation of a recipe I saw in the most recent edition of Cooking Light magazine. My version is oil free, using the culinary technique, dry-sauté, I discussed in my last post. Instead of… Read More
Romanesco broccoli is one of the most stunning vegetables I’ve ever seen. Striking in appearance, its fractal form—a complex geometrical shape that looks almost the same at every scale factor— makes it look a bit like a beautiful sea creature or, something from another planet. Each spiky floret, composed of a series of smaller florets buds, is arranged in… Read More
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