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)
Mapo Tofu, Just Like Mom Used to Make Ok, well not my mom but someone’s Chinese mom made this. This super fast and easy mapo tofu recipe came from a penpal I have who lives just right out of Suzhou, China so naturally thanks goes out to her. I had this dish a couple times … Continue reading Mapo Tofu 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
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
