All Mixed Up


It’s not the recipe’s fault, though. When it names the ingredients to accompany mango and chicken in the wok, it lists nothing more specific than “fresh stir-fry vegetables.” Therefore, the decision is each cook’s, and there’s no telling where personal tastes will take things. For example, today’s offering brings carrots, bell peppers bean sprouts and… Continue reading All Mixed Up

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“Something Wicked This Way Comes”


What is that?  A witch’s kettle of Thai green curry, perhaps, pieces of zucchini mysteriously bobbing to the surface.  How about pairing it with rice, blacker than midnight, and pulsing with cubed squash, colors of the spooky season?  This is a pairing Martha Stewart imagines and features on her website. (*1)  In keeping with the… Continue reading “Something Wicked This Way Comes”

So, Cleveland Does Rock?


Uh huh, and in more ways than one, apparently. Not only do you have the tunes, but you also find food that feeds the beat. Nowhere is that sustenance more vibrant than in the region’s Hungarian-American communities, among the nation’s largest. Here, in the suburb of Shaker Heights, Cook’s Country found a restaurant serving an… Continue reading So, Cleveland Does Rock?

Kaleidoscope


Before you, a riot of colors.  Not just amidst the tablecloth and on the dinnerware, but within the meal itself.  Vibrant reds, yellows, greens and oranges bejewel the grains, which are crowned with a snowy white dollop and a dusting of crimson powder.  That’s just one part of the plate, too.  Off to the side… Continue reading Kaleidoscope

Hey Bruh, Mahalo!


Aʻole pilikia (no problems), man. Such a pleasant exchange could take place only in Hawaii, and the reason for this sociability? Food almost certainly is involved, and it’s likely we’re talking chicken just pulled from the grill, topped with teriyaki and pineapple, and adorning a toasted King’s Hawaiian bun. In other words, an Aloha Chicken… Continue reading Hey Bruh, Mahalo!

Ultramar


“Ultramar,” the Portuguese word for “overseas,” was used for centuries to describe the country’s various colonies, including those in Mozambique, on Africa’s southeast coast.  A variant of the term also was applied to residents of those lands, who often mixed Portuguese traditions with native customs.  As history unfolded, the years refined the mixture and led… Continue reading Ultramar

Make Your Own Dinner!


Why not?  All the ingredients are before you – the thin tender chicken slices, marinated in lime juice, cumin, chili powder and other Mexican-forward spices.  Then there’s the smoked poblano peppers, also sliced thinly, the rich crema (Mexico’s version of crème fraiche or sour cream) surrounding it taming the heat.  Also present are cooling sprigs… Continue reading Make Your Own Dinner!

All Kinds of Fixins’


Right here we have a whole heap of buttermilk biscuits, fluffy, buttery and still steaming from the oven.  They’re savory just by themselves, but all sorts of toppings, fillings and other accompaniments wait  to take these to the next level, where they’ll satisfy not just the stomach, but also stir the soul, creating future nostalgia,… Continue reading All Kinds of Fixins’