I stumbled upon Pikliz (pronounced PEEkleez), a fiery all-purpose Haitian condiment, while watching Gregory Gourdet on Top Chef. While not the norm, you can learn something about cooking from watching television. I really love Greg’s style of cooking. I’ve been slowly working my way through his new cookbook. I particularly love his focus on healthy … Continue Reading
Lots of big salads this time of year. After working long days in the hot sun, I don’t have a lot of energy left at the end of the day (hottest July on record; call it global warming or not, no doubt the climate is getting hotter). Just barely enough energy to whip up some … Continue Reading
There’s grain bowls and then there’s grain bowls. Donburi is a Japanese rice bowl that can be topped with various ingredients, from fish to meat to vegetables. It was the original grain bowl, before grain bowls became trendy. For this version I used a combo of Japanese six grain rice that I mixed with sushi … Continue Reading
It’s hot out there. The mercury has been hovering around 90 degrees this week (and I’ve been working outside on an organic farm; a story for another day). A mere few weeks ago, was yearning for warmer days, now I wish it was less hot and humid. Such is life. Thus, something light and refreshing … Continue Reading
Salad shouldn’t be boring. Inspired by a Burmese ginger salad referred to as gyin (or gin) thoke, this recipe for a punchy-crunchy salad — with an assortment of seeds, legumes, fried garlic chips, shallots, chiles, and pickled ginger — is the antithesis of boring. The toppings add layer upon layer of texture and excitement to … Continue Reading
