I love rice recipes and enjoy using them as a main dish or a side. Then there is often a history which I really enjoy reading about. This rice has West African roots and it’s a staple in Gullah/Geechee cuisine which is the basis of what’s considered Southern food today. Think shrimp and grits or … Continue reading
I realize that this recipe will not appeal to everyone. But for me, it’s a triple whammy with the green cabbage providing bulk and flavor, kimchi which is made from fermented cabbage and usually with a kick and SPAM brings saltiness (I do prefer the lower sodium variety). I don’t eat SPAM very often unless … Continue reading
I saw this author/chef on a Good Morning America show recently and liked this recipe he made. So, even though I could print out the recipe I ordered his cookbook – there’s no better way to find information about different cuisines, authors and their cooking methods. Arash is a self-taught cook, with Persian roots, who … Continue reading
I decided on this flavorful rice because I could not get 2 (if I cut the recipe in half) cups of fresh dill to make sheveed polo, or Iranian dill rice to go with the Persian salmon I was making. Herb packets are only available in March in Michigan and besides 2-4 cups is a … Continue reading
I have always enjoyed rice and have a number of versions (see list below at bottom of post). This rice appealed to me because I wanted a recipe where I could use dill pollen with my Salmon en Papillote (next post) which also uses another pollen, fennel. These pollens were generously gifted to me by … Continue reading
Rice and beans is a favorite dish among many, I mean it must be as it has its own Wikepedia page. Both foods are widely available and are found in many cultures around the world. This is a spiced-up version and not only are there beans and rice, but chopped jalapeno, a little garlic and … Continue reading
A few years ago I purchased “The Wok” Recipes and Techniques” by J.Kenji Lopez-Alt, published in 2022 (author of the Food Lab which I also have). Remembering my college days both books are not only cookbooks but texts, or references as I would like to call them. I mean both cookbooks are like some of … Continue reading
This is a very easy recipe to prepare. The flavor is outstanding due to the marinade of Korean red pepper flakes and gochujang. Of course cheese melted on top of this braised chicken gives it a cheesy finish. This recipe is from Maangchi, adapted by Sam Sifton. I checked the cookbook I own (Maangchi’s Real … Continue reading
Yes, I have another shrimp recipe and this time it showcases Indian cuisine and all their wonderful and aromatic spices. Of course shrimp is always a win-win for me and the sauce complements this seafood which takes only 30 minutes to cook. How can you beat that? This recipe was contributed by Zainab Shah through … Continue reading
Enclosing food in foil or parchment paper with various ingredients such as a sauce or veggies is a good way to have a recipe turn out the way you want it too. Whether in the oven or on a grill you can be sure things stay moist and flavorful. I have used parchment paper a … Continue reading