Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season, written by Patricia Tanumihardja, features Asian flavors in a variety of seasonal lightened meals. I got a chance to meet Patricia a couple of years ago during one of her cooking demos and was so excited to discover that she was creating a new…
China: The Cookbook Review and Chicken with Cashew Nuts
China: The Cookbook, written by Kei Lum Chan and Diora Fong Chan, features over 650 recipes that represent a cross-section of the many cuisines of China in 720 pages. Well-known favorites such Bang Bang Chicken, Deep-Fried Wontons, Hot and Sour Soup, General Tso’s Chicken, Sweet and Sour Shrimp, Lion’s Head Meatballs, Tomatoes with Scrambled Eggs, and…
Csirkepörkölt (Hungarian Chicken Stew)
Pörkölt is a comforting Hungarian stew with a paprika tomato base. This stew is sometimes confused with another famous dish from Hungary, Paprikás. The biggest difference between the two is the lack of sour cream in Pörkölt. It also generally uses boneless, diced meat. I am sharing Csirkepörkölt today with chicken, but other meats are also popular…
Pasta Cookbook Review and Dondolini Salad with Grilled Peppers and Feta
Pasta: Fresh, Simple, and Delicious, written by Valéry Drouet and Pierre-Louis Viel, features 50 unique dishes using a favorite versatile ingredient, pasta. This no-frills book focuses on beautiful photos and recipes for all tastes and occasions, from salads and baked dishes to filled doughs and dessert-worthy offerings. Along with the review, I’ll also be sharing a recipe perfect…
#HelloNaan: Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
Looking for new ways to use the grill this summer? These Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce will bring some Middle Eastern flavors to your table with yogurt-marinated chicken skewers and seasonal vegetables wrapped together in a Stonefire® Naan base. Disclaimer: This blog post was sponsored by Stonefire Naan, but the opinions are…
Popcorn Tacos
I really don’t know why it took me this long, but I finally made popcorn on the stove a couple of weeks ago for the first time. It was so easy! Ever since, I have been searching for different types of toppings. I came across a recipe for Popcorn Tacos in A Modern Way to…
Nigerian Party Jollof Rice
Jollof Rice is a popular tomato-pepper rice dish found throughout West Africa. This particular version of Party Jollof Rice from Nigeria is extra special with a richer smokey flavor compared to the average mealtime staple. It is meant to feed a crowd and is perfect for upcoming summer picnics and potlucks. The base of the rice is…
Gungjung Tteokbokki (Korean Royal Stir-Fried Rice Cakes)
Enjoy Korean food, but looking for a little less heat? Gungjung Tteokbokki, Korean Royal Stir-Fried Rice Cakes, is the much older precursor to the spicy Tteokbokki street food with fish cakes and gochujang that has gained in popularity following the Korean War. Gungjung Tteokbokki was developed during the Joseon (Chosŏn) Dynasty in the Royal Court….
Secret Recipe Club: Chorizo, Sweet Potato, Roasted Pepper and Manchego Salad
After taking a break for the holidays, Group D of the Secret Recipe Club is back! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look…
Muhammara (Syrian Red Pepper and Walnut Dip)
Muhammara (reddish in Arabic) is a Syrian roasted red pepper dip with walnuts, garlic, lemon, and pomegranate molasses. The most difficult part of this recipe is roasting the red bell peppers. Everything else is tossed in the food processor. I served the dip with pita bread, but it is also delicious with romaine hearts, other various vegetables,…
