I love coming back from travels and replicating something I ate on my trip at home. Its a great way to remember your trip. Going to the place where the dish is from, and eating it in it’s origin, allows you to know how it should taste, and gives you an idea about the terroir. 489 more words
Tags » Home Cooking
The day I learned to make this no-knead artisan bread, everything changed for me. Suddenly it was perfectly legitimate to spend a Saturday morning waiting anxiously for a perfect round boule to cool before splitting it in half and spending an hour in the library slathering it with endless combinations of butter, jam, and honey, looking out the window and reading and talking. 645 more words
For the first time this year, we repeated our dinner menu: Sautéed Chicken Thighs with Mushroom Sauce and Roasted Green Beans.
The only minor changes from last time was that we had the full cup of broth and cut the beans in half to make them easier to eat. 41 more words
I’m testing out recipes that combine some of the key elements of Chinese medical nutrition for the winter season. In winter it is a great idea to eat black foods (the color associated with the kidney and bladder organs), and the flavors bitter and salty that help to consolidate, store, and descend qi. 181 more words