Bulgogi Wraps (Korean Beef Stir-Fry)

You don’t think of a stir-fry as the perfect meal for a hot Spring day. Yes, it has been in the 90’s this week which is very unusual for Michigan in late May. We usually don’t get that kind of weather until July! The only cooking is the brief stir-fry of thinly sliced beef over … Continue reading

Koreatown Baby Back Ribs

The warm weather finally has arrived which means grilling season has started.  My family loves ribs and when I saw this recipe in Gaby Dalkin’s recent cookbook “What’s Gaby Cooking: Everyday California Food” I knew I had to make it. Why – when I already have a few versions for grilling ribs; Ina Garten’s which … Continue reading

Library of Cookbooks – My Reading Passion

I frequently mention a cookbook I have when posting a recipe. I’m from the old-fashioned school as I like books; I like to hold them and flip through the pages and marvel at the pictures. I learn about the author, the cuisine and frequently stories about the region.  Maybe because I have always loved books … Continue reading

Meatballs With Pureed Onions and Two Cheeses

I love meatballs of all kinds and have a few different recipes on my blog including my favorite to serve over pasta with my marinara sauce. If you would like a spicy recipe to use as an appetizer check out David Lebovitz’s recipe. I recently looked through Chef Geoffrey Zakarian’s “My Perfect Pantry” cookbook and … Continue reading

Exotic Flavors to Wake up Your Baking Demonstration Class

Yes, another (and last for the year) baking class at Zingerman’s Bakehouse (I will eventually post some more recipes from these great classes).What a fun 2-1/2 hours on a Sunday morning – nothing but sweets to nibble on. Our instructor, Malika Ameen, is a trained pastry chef with a South Asian heritage which sparked her … Continue reading

Cuisines of Turkey Demonstration Class

I recently attended a demonstration class at Zingerman’s Bakehouse where Robyn Eckhardt shared her stories and recipes from Turkey’s cultural capital of Istanbul and included many of the diverse regions of Turkey. The recipes Robyn made from her first cookbook “Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey” included Warming Cinnamon Tea, Cheese Fondue … Continue reading

Parmigiano Reggiano Cooking Class

Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano.  When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot. Parmigiano Reggiano is my favorite cheese above all others and … Continue reading