When life gives you vine-ripened, juicy, summer tomatoes, make (fill in the blank). By the way, what are you making with your summer tomatoes? Today, I’ve incorporated those perfectly ripe tomatoes into a Turkish Spicy Ezme salad. It’s reminiscent of a Mexican salsa, albeit with few additions, namely sumac and pomegranate molasses (both of which … Continue Reading
Sushi burrito or sushirrito is apparently “a thing.” I generally don’t like things that are trendy or “all the rage”, sometimes for good reason, but usually just because the masses say so — a la nothing attracts a crowd like a crowd, here one day and gone the next. But this particular fad caught my … Continue Reading
Pane cunzatu/cunzato is a traditional Sicilian, piled high, open-faced sandwich. You can layer it with anything from fresh and/or sun dried tomatoes; capers; olives; dried and/or fresh herbs; grilled vegetables, such as eggplant, zucchini, peppers, and/or artichokes; fresh cheese, such as mozzarella or ricotta al forno (a speciality of Sicily), to canned sardines, tuna, or … Continue Reading
I know Chef Bill Kim from my days living in Chicago. Am a big fan of him and his restaurants Urbanbelly, Belly Shack, and BellyQ. So, when I received a copy of his cookbook — Korean BBQ: Master Your Grill in Seven Sauces — I couldn’t wait to dig in. According to Chef Kim, the seven master … Continue Reading
Is there anything better than fresh, juicy, local berries and cherries? Perhaps, best enjoyed on their own. Or, perhaps, best enjoyed on a warm, buttery Dutch Baby Pancake (aka German or Deutsch pancake, hence the term “Dutch” Baby, thought to be invented by German immigrants) straight from the oven and topped with toasted coconut, freshly … Continue Reading
