This is a quick post and a follow-up from my last one: smoked salmon onigiri. These delicious, tasty little snacks — onigiri…have you tried (making) them?   To lend the onigiri a bit more flavor, I added a dry seasoning mix, furikake, to the rice. My version of furikake includes toasted sesame seeds (black and … Continue Reading

Spent the past few days unpacking having just moved from DC to NYC.  Closets and cabinet space are clearly a luxury in Brooklyn.  It’s amazing how much stuff you can cram into 840 square feet (no space goes unused).  I don’t think we have that much “stuff.”  That being said, I’ve managed to acquire a … Continue Reading

  Blood oranges have a relatively short window.  So, when they made their annual appearance, I immediately snatched up a basketful.  Blood oranges look unassuming enough from the outside. Their skin, not much different from a typical ‘orange’ orange, with flecks of deep orangy-red. However, when you slice open a blood orange, pizazz…the most vibrant … Continue Reading

 Oh mole, you had me at chiles and chocolate. Simple and mole are two words that don’t go hand in hand.  On the contrary, mole is a classic and complex Mexican sauce that may include chiles, seeds, nuts, spices, fruit, bread/tortillas, herbs, chocolate, etc. When I lived in Chicago, there were several [small neighborhood] Mexican restaurants … Continue Reading

  Received a new cookbook for my birthday back in November (one can never have too many cookbooks; for me, cookbooks are better than shoes).  This one.  After perusing it, I bookmarked several recipes; the vadouvan spice mix was at the top of my list. Vadouvan appears to be en vogue at the moment.  A … Continue Reading