When it comes to fall salads, do you struggle between two conflicting cravings? Crispy, crunchy raw vegetables are always delicious to eat (and fun to chew), but when the weather turns cold, richly caramelized vegetables really hit the spot. We're here to tell you that you don't have to choose. Th ...
T he way Hanukkah is celebrated today is relatively new," says Gil Marks, a rabbi, historian, self-taught chef, playwright, and cookbook author. "Throughout history, Hanukkah was a relatively minor festival, but it's become very popular in America, due to its proximity to Christmas." Since Hanukkah ...
This is high country Sri Lanka, Nurawa Eliya more specifically. It’s the heart of the tea growing regions of Sri Lanka, and the place where the best tea comes from. Lipton, Dilmah, Bushells, they all own plantations here, and nearly every available piece of ground that can grow a tea plant, does gr ...
I hope everyone is having a great Friday, and looking forward to an even greater weekend! Before we all go off into our own weekend shenanigans though I wanted to finally announce the winner of my latest cookbook giveaway! As mentioned in this post, I, along with the generous folk at Tuttle ...
Taking a cue from German potato salad, these Yukon Golds are smashed with a hot bacon dressing and then tossed with fresh dill. Steaming rather than boiling the potatoes keeps them fluffy. Ingredients 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks &nb ...
Bison meat is very lean and is best served rare or medium-rare. Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very ...
If you want to try Hakka cuisine, head to Hakka Restaurant in San Francisco, or read Linda Lau Anusasananan's book, The Hakka Cookbook. I received a review copy of the book in the Fall, and was lucky enough to dine with the author at Hakka Restaurant recently and fell in love with the hearty robust ...
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