What to cook + how to cook
Ahhh, Mexican Pozole. My first encounter with a delicious bowl of pozole rojo is when I lived in “La Mission” of San Francisco during the late nineties. It was often my morning savior after a very long night of revelries. Yes, I burnt the midnight oil like most people in their twenties but, hey, I … Continue reading Pozole Rojo For Your Soul
I was turned on to Korean Beef Stew (and all Korean food) in a very real way around 1999 during my San Francisco / L.A. hay “daze”. My palette was shifting due to the types of people I was hanging around with. Asian people love to eat and they are generally picky which I really respect…and … Continue reading Korean Beef Stew (Yukgaejang-esk)
I absolutely fell in love with these easy herb-boosted soups when I was traveling through Brussels and Ghent for work back in the early 2000’s. Whether it was this spinach dill recipe or some chicory, asparagus, tarragon, savory, or lovage variety…I was absolutely smitten with those flavors. When we would have conference breaks (yawn), I would … Continue reading Sailor Man Soup
Hi Ho Chili, Away! This recipe is a a nod to the old Lone Ranger and Tonto episodes. My mom had to work weekends as a server due to how many tips you generally earn during those times and that kept the heat on!Rich southern aristocrats would come in with their Southern swagger and order … Continue reading Tonto Meet Chili
Back when things were still fairly unconnected I grabbed my backpack and headed to Spain. It was an interesting time of finding out a bit more of who I was. I called my buddy from France we traveled from north to south and ate everything along the way. It was when we landed in Seville that … Continue reading Gazpacho Recipe
This quasi-Irish stew is piping full of flavor from the beef broth and Irish beer reduction; the ultimate comfort food! Continue reading Irish Beef Stew
This is Not Your College Chicken Ramen. You need this in your culinary wheelhouse. Once you cook a fantastic ramen you become intimately familiar with the stock making process and you want this sexiness. It works. Ramen stock making is such an easy task yet it yields such a complex, delicious result. A really good ramen will make a … Continue reading Rockin’ Ramen Recipe
I was oblivious to Moroccan, Tunisian and more broadly North African recipes until late in life. I spent a ton of time really getting into Asian and French cuisines / methodologies. It also didn’t help much that what some restaurants (in my early years) touted as their North African menus were in fact a combination of Middle … Continue reading North African Stew
Why couldn’t I find a good minestrone like this when I was in Rome? Well, I have my own theories. Many of which involve mass tourism, high rents and Rome not being an epicenter of culinary sophistication. When I think of Italian food, well, Tuscany, Trentino-Alto Adige, Campania, Sicily, etc. come to mind. Next time “amici”. After … Continue reading Homemade Minestrone Recipe with Herbs
Who Loves a Good Pho Ga? Phở king everyone. Why? Because a proper Phở Gà has all these these umami flavors that make people happy. It’s approachable yet exotic. It’s healthy yet full of flavor. It’s complex yet easy to make. It’s chicken noodle soup folks and we can all get down with that. With all dishes … Continue reading Pho Ga Recipe
