A short post today… Quick, weeknight dinners need not be dull and boring. Meet larb, it may be just what you’re looking for. Larb (also spelled laap, larp, lahb or laab) is a salad of Laotian and Northern Thai origin. Larb can be made with various proteins, from chicken to pork to duck. The meat is minced … Continue Reading

Popularity. Trendiness. Those aren’t my angles. And I’m not sure this post will garner any new friends, though all are welcome here. I would rather that food unite rather than divide us, but fully understand that people have strong feelings about eating certain foods, including rabbit. But… I’m a curious person and an adventurous eater. This site is … Continue Reading

As the temperatures gradually begin to rise, our thoughts turn to alfresco dining and outdoor grilling. Come spring, I also like to dust off the smoker that’s been standing by idly in my basement all winter long. Nothing hardcore, just an electric smoker, but it does the job. I love its ease of use: turn … Continue Reading

I am a big fan of Naomi Duguid’s cookbook Burma: Rivers of Flavor. When I think about the types of food I most enjoy, those featured in her book immediately come to mind. Humble and fresh at their base, with layer upon layer of flavor. Today, I’ve prepared two salads from Duguid’s book (both slightly altered to my taste). Some … Continue Reading

I love pasta. I love eating pasta. I love making pasta. I love rolling pasta out by hand; I find it therapeutic. In fact, a couple years back, I did a one-week pasta class with a former chef from Flour + Water while at the Dublin Cookery School in Ireland. It was such a fun week … Continue Reading