A bit of a Middle Eastern feast today… Once I tried Michael Solomonov’s hummus (Israeli-Philadelphia based chef of Zahav), I’ve realized that not all hummus is created equal. His hummus is so light, fluffy, and ultra smooth. Ever since, I’ve been on a quest to produce the creamiest hummus possible. I’ve tried several brands of … Continue Reading
Cataplana, a symbol of local Portuguese cuisine, is a seafood and/or meat stew originating in the Algarve, the southernmost region of Portugal. The stew is cooked in a hammered copper, clam-shaped pan also known as a cataplana, which is unique to the Algarve region. Historically, the cataplana has played a dual role, one, as a … Continue Reading
I’m a chile addict, if you hadn’t guessed already—just one of many chile pepper enthusiasts known as ‘chile heads’ or ‘pepper heads’ in some circles. A small but growing segment of the population that seek out the latest incendiary hot sauce, fiery salsa, or hottest chile known to man, which currently happens to be Smokin’ … Continue Reading
I had been eyeing the pasta extruder attachment for my KitchenAid mixer for a long time. The thought of whether I really needed another gadget for the kitchen often crosses my mind. Clearly, I do not. But let’s be real, no one needs another gadget for the kitchen, rather, it’s a matter of want. And, … Continue Reading
Sometimes a recipe starts with a particular finished dish in mind, but more often than not it starts with a lone ingredient. An ingredient I’ve read about and must try, an ingredient I discovered at the farmers’ market or dining out. And, sometimes, an ingredient that simply finds me; such was the case with black … Continue Reading
