I discovered this recipe for coconut pie way back when I lived in Chicago. One of my very first cookbooks was Rick Bayless’ Mexican Kitchen, circa 1996. It’s practically falling apart from use, exactly what should happen to a good cookbook. Some of my favorite recipes from Rick (we’re on first name basis after all these … Continue Reading

Canelés are French pastries made from eggs, milk, flour, butter, and sugar, and flavored with rum and vanilla. They have a soft, eggy, custardy center with a dark, thick, caramelized crust. Canelés originated in Bourdeax, France, and are traditionally made in copper molds brushed with a combination of melted butter and beeswax. There’s a baker … Continue Reading

I’ve never met a chile pepper, hot sauce, or chile-based condiment that I didn’t like. Do you have an affinity for heat? Don’t you just love that endorphin, light-headed, nose-running, tongue-numbing, feel-good-all-over rush you get when you eat something spicy? Somewhere along the way I discovered yuzu and yuzu kosho. Yuzu, an ever-so-fragrant and utterly aromatic, … Continue Reading

I certainly understand the need for quick and easy meals. While I’m always thinking about food and that next meal, in reality, time is often the limiting factor. There just never seems to be enough of it. I work a 9-to-5 job, on top of juggling this blog and other food-related projects. While I love … Continue Reading

I love discovering new and interesting ingredients. I like seeking out the less than usual. I crave diversity. I often see comments (in the context of cookbook reviews) that a given cookbook had too many odd/unusual or hard to find ingredients. Fair enough. On the other hand, ‘odd’ is a bit subjective. I guess there’s a … Continue Reading