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 Kang, I was...
"slow" cookers are a hit lately; and having tried previous generations that were bulky and not so handy, I went and forked out some more greenbacks to get an InstantPot 6 Qt Duo Nova. My brother who's a little older then me swears by slow...
The recent Goya boycott made me consider alternatives for seasoning of my favorite Latin dishes. Among the ingredients, I thought of annatto, a carotenoid seed commonly used in as a coloring agent or condiment in a whole lot of industrial food products, including...
Last year, exactly in July, my boss asked me to prepare a dinner for some Diplomatic officials. It would need to be halal. Needing guidance, I tested some wonderful dishes from Persian chef Samin Nosrat. This recipe gave us perfect direction and delicious...
Shopping at my local butcher I got piece of marbled chicken steak aka blade shoulder A prized bistro style cut for braising . With this particular cut I learned with particular dish, its name boeuf aux carrotes (beef and carrots). The method and technique hasn't...
One of our signature summer dishes at work was poached salmon. But where we traditionally topped it with a classic French sauce vert (a mayonnaise and chlorophyll mixed sauce), we needed a change, a tastier green sauce known as "bagnet vert." Based simply on soaked...
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