It was love at first sight (or more accurately conversation) when I met my husband Nick on a street corner in Brazil. Three weeks later at a country home in Wales, I decided I was going to marry him when he cooked me a chicken curry for the first time.
For the past couple of weeks I’ve been feeling low. Much of it is the duress of our times, but there’s also a genetic component to my brain chemistry that means occasionally a blue period sweeps in like a dark cloud. When it does, I have
I’m always on the lookout for vegetarian entrees that my whole family can get down with which is no small feat. We eat a lot of fried tofu tossed into noodle bowls or stir fried with broccoli but I know there’s a bigger world of tofu possibilities
If you’re not Cuban can you rightly even say what Cuban Black Beans are? All I know is that this is a mash up of several influences, all of which were titled Cuban Black Beans. These are a staple in our house because they are cheap and easy to
I am more than a little skeptical when I see recipes that seem like special equipment is required, in this case that insane rotating hot meat-sicle machine you see in kebab shops. I always assume it will be a poor imitation. But
I have sung the praises of A New Way to Dinner from Food52 founders, Amanda Hesser and Merrill Stubbs many times on this blog. They call it a playbook rather than a cookbook and for good reason. It develops your sense of planning and
Oh, Serious Eats. How I love you so. I have a major food crush on J. Kenji Lopez-Alt because a) he challenges assumptions and gets to the heart of how flavor is created thereby making you a better cook, b) his writing style in Food Lab is
We had a lot of birthdays around here this week. We host a yoga class in our attic every Friday night followed by a potluck so this week I rustled up this cake to celebrate 4 birthdays at once. I cannot emphasis enough how easy it is and the bang