Food, cooking, and travel
Chimichurri is a condiment most closely associated with South American beef dishes. Essentially, it is a mixture of herbs (parsley and cilantro are most common), garlic, oil, vinegar, and spices, combined in various proportions into a paste and spread over a main protein. I first …
The New York Times published an article today (link) looking at three mega-grocery stores – H Mart, Patel Brothers, and 99 Ranch. These are three chains that started as grocery stores focused on an Asian market that grew into multi-store behemoths. There are four H-Marts …
Much of the time I spend in the kitchen is devoted to taking a main course or a vegetable and trying to prepare it in new an innovative ways using different flavorings or backgrounds. Lately, though, I’ve found that I’m often thinking in the other …
I had a revelation recently. The night before, I served asparagus for dinner, steaming the whole bunch (which was a pretty good size bunch) and then topping with a chimichurri sauce I made a week ago. As I was cleaning up, we had about half …
First off, I hope everybody is safe. These are strange, scary times, upsetting all of our routines and challenging everything we take for granted. Among other things, it is refocusing the way we think about food. Sure, we think about ventilators and reproduction rates and …
I feel a little embarrassed about this post. I promised yesterday another post inspired, if that’s the right word, but the COVID-19 situation. As I intended I make a couple of delicious hearty soups that I portioned and put in the freezer but I also …
OK. I get it that the coronavirus presents a threat the likes of which we’ve never seen before and people need to prepare for it. I understand that. In my professional job, I’ve spent the last four days doing nothing by coronavirus planning and when …
There are a few cookbooks I’ve introduced into regular circulation in the kitchen over the past year or so. They are all listed in The Bookshelf, but I like them so much I wanted to go a little deeper in depth. My first favorite is …
I noticed that in my last couple of posts I neglected to include the recipes I was talking about. Let me take care of that now. From Dinner Construction Sautéed cabbage Note: I have three variations of this. In the post, I …
On Sunday I made my first homemade chili sauce. Chili is one of those things where it’s possible to find perfectly lovely versions in jars off the shelf, but sometimes I just want to do it myself. On the written page, it isn’t all that …