This is a food blog about expanding your culinary horizons by learning cooking techniques from around the world.
When someone invites you over to cook with their mom, especially when their mom's a chef, don't decline. Back in May, a Palestinian-American co-worker's eyes lit up when I told her …
I know, I know it's been a while. Sorry guys and gals. Summer is the busiest time of year at my job, so I'm finally starting to catch up. If you're …
If you've ever had a mediterranean platter, you've likely had kibbeh. Kibbeh, pronounced KI (as in KITH) -BEH, is most often (in the US) deep-fried, torpedo-shaped, and filled with some kind of ground …
If crème brûlée is on the menu, I'm ordering it. Of all the crazy new flavors chef's are making these days: earl grey, chai, passionfruit, green tea, even black sesame crème …
This is quite possibly the richest casserole I've ever eaten. When I think of casserole, I think of 50s housewives in frilly aprons, pulling 'all-American,' easy-bake meals out of hot ovens. The …
I'm a big fan of throwing a bunch of meat and vegetables into a pot, then letting them simmer till tender and full of flavor. In figuring out how to plan …
When you do a Google search of "Dishes unique to France," what comes up? Or what do you think of first? Beef bourguignon? Crème brûlée? Escargot? Ratatouille? It's definitely not coq au …
Spring rolls, egg rolls, summer rolls... Seems like every asian cuisine has a version of these savory little rolls served with a sauce you can't get enough of. Lumpia LOOM-PIA is the Filipino version. (Think Oompah …
I'll admit it, I wasn't a big fan of pancit when I was younger. I was a surprisingly picky kid, the kind of kid that picked each individual pea out of her fried rice. Mac and …
My mom could make this recipe with her eyes closed. Ah, adobo, tender chunks of pork or chicken and salty, but slightly sweet sauce. This was one of the first recipes I …