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

Today, I have a follow-up recipe featuring Australis Barramundi. The former recipe was for a Miso-Glazed Barramundi with Homemade Rye Noodles. To refresh your memory, barramundi is a a moist, buttery, and meaty whitefish that is native to Australia and Southeast Asia. This time around, I decided to take advantage of barramundi’s meaty texture and incorporate it into a quick … Continue Reading

Smoked trout brandade was part of a spread that I created for the now-defunct Spoonful magazine (RIP). The theme for that issue was “smoke.” I spent a lot of time and energy honing these recipes (not to mention the multiple iterations of my editorial write-up), but the magazine, unfortunately, went under before the issue (and my recipes) made … Continue Reading

I love all types of fish and seafood. So when Australis Barramundi (aka ‘the sustainable sea bass’) approached me to develop a couple of recipes for their site, I was on board. If you’ve never had Australis Barramundi before, it’s a moist, buttery, and meaty whitefish, native to Australia and Southeast Asia. Its clean, mild  flavor … Continue Reading