When I had extra Meyer lemons to use up, I decided to preserve them. My intention was to try that famous Moroccan chicken dish with olives and preserved lemon. Well, life got in the way, and that has not happened yet. It will.
Something even better happened though! The Moroccan inspiration was definitely in mind one […]
Archive for March, 2013
101 Taiwanese Cuisine
Saturday, March 23, 2013
Good Taiwanese food has always been a fleeting category. Great restaurants and chefs have come and gone throughout my whole life in New York City. It is because of this that I am almost always more excited about finding a Taiwanese eatery than say, a great Cantonese restaurant. My expectations were set high when I […]
What is Australian Food?
Tuesday, March 19, 2013
~~~Sponsored Post~~~
While recently attending a Tourism Australia event, it dawned on me that I don’t know what Australian food is. This bothered me immensely, as I associate each destination on my bucket list with all the foods I will eat when I get there. I dream about the noodle shops in Japan, the gravlax in […]
Cheesecake Brownies
Saturday, March 16, 2013
As a blogger, I’m often asked to explain, “Why do I blog?” Frequently people assume the goal is to get a cookbook deal. That’s not why I blog and I’m not working towards a cookbook deal nor have I pitched one to a publisher. However, I have said that should one ever fall in my […]
Asianesque Brussels Sprouts
Thursday, March 7, 2013
This was a recipe originally post on December 10th in 2008. Can you believe 2008? My initial motivation for the update and re-post was in order to re-do the photos. I’m embarrassed how bad some of the photos from the earlier days were. As soon as I finished re-shooting these photos, I sat down on […]