Southern Style Cornbread, Northern Maple Glaze

I am obsessed with cookbooks, as I am sure most avid cooks and food bloggers are.  From my slowly growing collection I make lists and lists of recipes, techniques, and new things to try.  I especially love when the author gives us a little glimpse into how the recipe evolved, information about the ingredients, andContinue reading “Southern Style Cornbread, Northern Maple Glaze”

Char Siu & Chinese Broccoli with Budding Chives

I have a confession to make.  Despite my Asian heritage, I don’t know much about cooking Asian food.  Sure, I know how to stir-fry and know how to use the more common Asian ingredients, but Mom’s home cooking was nothing like restaurant food.  After years of cooking for myself, then going to culinary school, IContinue reading “Char Siu & Chinese Broccoli with Budding Chives”

Lemon Cucumber & Tomato Salad

My zucchini plants keeled over last week. I had so much hope for them, cared for them, and resisted eating the flowers so that they could produce fruit. Alas, after battling off fungus gnats, aphids, and even maggots, it was stem rot that finally did them in. I stared sadly at the orange fungus thatContinue reading “Lemon Cucumber & Tomato Salad”

Pork Belly Tacos

I’ve been getting quite the education on Mexican food and culture at work, since many of the kitchen staff and runners are from Mexico. Every Sunday, during their break between brunch and dinner, one of the runners picks up tacos and tortas from a nearby Mexican joint for the staff. My favorite is carnitas, orContinue reading “Pork Belly Tacos”

All Butter Pie Crust

Pie crust is made actually made up of tiny particles of fat each encased in a dough of flour and water (or another liquid).   It is this combination of flour and water that actually makes the dough elastic enough to roll.  Problems arise if the butter gets too soft while you are cutting the ingredientsContinue reading “All Butter Pie Crust”