Crustless Quiche? Frittata? Spanish Tortilla? Western Omelette? Egg Foo Yong? Tamagoy-aki? How many have you tried? And how do you differentiate between the many forms of thick, fluffy, baked egg dishes from all corners of the world?Read More →
I just adore Hassleback Potatoes. They’re so pretty, tasty and elegant. Alas, I have not been making them at home so much lately. My tired old hands find it hard to cut them ALMOST all the way through in consistent-thickness slices…Read More →
Ramen lovers! Listen UP! Today’s featured recipe involves loads of your fave noodle plus a few unsuspected ingredients – which total up to something really new and exciting. And a process you’ll adapt to a multitude of new quick, satisfying meals!Read More →
COSTCO’s Rotisserie Chicken is easily the most-talked-about critter in its class. Now, it’s been declared America’s ‘best’ supermarket Rotisserie Chicken. CR looked at subjective variables in its detailed study, which included blind taste tests…Read More →
Remember the big marketing push behind ‘Quark’ in the mid 20-teens? Then it faded from our culinary awareness here in the West. But I think it’s overdue for a comeback, as a healthy, fermented, nutrition-dense food for the mid 2020s!Read More →
The latest US lawsuits against Junk Food makers involve a new angle on the phenom-enon. Class actions have been filed against several snack and beverage makers, alleging their ‘sugar-free’ UPF label claims may be fraudulent…Read More →
I’d heard of this technique for prepping las-agne noodles. But I’d never tried it. Frankly, I thought that just soaking lasagne noodles in hot water, rather than boiling them, was a fringe ‘custom’. A fad, even. Then I came upon a whole host of ‘soaking’ supporters…Read More →
With 23 ingredients and hours of simmering, this is no ‘5-minute, weeknight supper’. Rather, it is a cherished symbol of Haitian independence from France in 1804. Prior to that, Joumou was considered a fancy dish, reserved for slave owners…Read More →