Category Archives: Ethnic

Maiale di Firenze {Recipe} #fwcon

What is “Maiale di Firenze?” “Firenze”, better known in America as Florence and “maiale” which we know as pork…therefore, Pork of Florence. On our recent trip to Tuscany, we learned of  the deliciousness that is tender pork braised in red wine and slow cooked all day with other local ingredients. Not only did we eat…

Poached Egg over Pecorino Fondue #fwcon

As I sit here behind my cluttered, neglected desk sipping a cup of over-sweetened, cold coffee, I think back. Just two weeks ago I was relaxing on a Tuscan hilltop, sipping strong Italian coffee wishing that moment would never end. Alas, it did. It always does. However, the memories have to be and will be…

You Say Tabouli; I Say Tabouleh {Dried Cherry & Feta Salad}

Grain of the Day Whole grains are my current obsession. Every time I make a visit to Whole Foods, I try to bring home something new and exciting from the bulk bin area. They probably offer more rice varieties than I could eat in a year, along with lesser known grains such as farro and…

Celebrity Chef: Aaron Sanchez {Roasted Batata Salad with Salsa Verde}

In clearing out the refrigerator this week, I noticed I still had an entire bunch of cilantro and another of flat-leaf parsley. Just when I thought, “What am I going to do with all of this?”, I remembered a recipe in Chef Aaron Sanchez’s cookbook, Simple Food Big Flavor. He makes a Salsa Verde that’s…

“Like” My Recipes: Kikkoman Master Sauce Contest

After some persuasion from my Facebook crew, I decided to go ahead and enter my third recipe contest. Am I mad? All of this promoting and sharing and liking and sharing and all of this “PLEASE VOTE FOR ME!” It’s craziness! The ironic thing about it all is that I DETEST popular voting of anything….

Everyday Bolognese

“Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. Genuine ragù alla bolognese is a complex sauce which involves slow cooking using a variety of techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely…

Culinary Passport: Mexico

Mexican food. All day. Every day. That’s how my family feels. Guacamole, tamales, tacos, salsas, enchiladas…as long as it fits into the realm of Mexican culture, we’re eating it. You can bet the bank on that. Matter of fact, we love Mexican so much that we decided to take a private cooking class the last…

“Soul” Food: Creative Soul 2013

I was humbled. They asked me…ME…to provide a healthy meal, nourishing both body and soul, for all of the participants of the Creative Soul 2013 writer’s retreat. Wow. Why, yes, YES…but of course! Oh, the excitement of thinking, planning, deciding, feeding and pleasing…I love this. It’s what I do. Food is my love language. Through…

Culinary Passport: India

As if you didn’t already know, my family loves ethnic foods: Mexican, Indian, Chinese. You name it, we’re up for the trying. Most recently, we were invited out for Ethiopian, which was a first for us all. Mmm-MMM! In my humble (or not so humble) opinion, being open to trying new and exciting foods from…

Culinary Passport: Poland

Growing up in the Midwest, dinner was around the table, food was predictable and there was always enough to feed double the crowd. Meatloaf and mashed potatoes, sweet corn on the cob grown in someone’s backyard, Cincinnati chili over spaghetti and picnic potlucks always containing some sort of fruited jello salad and a casserole made…