Ceviche to me is like sushi, albeit marinated or cooked with citrus and chilies. My first exposure to ceviche was in Ecuador. Looking back at it, this version is a shrimp "cocktail" style. I believe that the Ecuadorians fear raw fish, which explains a a...
A classic patisserie item found at any bakery in France, Canelé Bordelaise have now gone global, showing up as ubiquitous at all of New York City's high end pastry shops. They consist of a batter basically made from sweetened milk, eggs, flour, and sugar, then...
Gluten free bread was never my big interest though I've played around with minor success, but I did not run back to it. That's until recently when a childhood friend commented on my bread photos, saying she'd love to try some but both she and her daughter...
On my daily Covid-isolation walkabouts around New York City, I ended up trying multiple smoothie shops, none of which much brought delight. But recently I found a local grocery store whose “smoothie barista” whipped up a couple of deliciously healthy...
Thai cuisine is a perfect harmony of spices and fragrances that aren’t so hard to achieve at home, as I found out recently. Using Narumol Chinsomboon’s book on Easy Thai cooking, along with a recipe for green curry paste from Queens Thai restaurant, Khao...
