Really, Just Like Chicken?


Saying something is “just like chicken” has become something of a culinary joke by now, a sure sign the speaker lacks imagination or descriptive ability.  Maybe so, but what if something is surprisingly similar to chicken?  Especially when it’s not even meat?  Cauliflower achieves such a feat when it’s prepared after the Lebanese fashion and… Continue reading Really, Just Like Chicken?

Not Even in Restaurants


For the longest time, Thailand kept its secret.  For centuries, in fact.  There is a plant, called the pandan locally, that, when cooked, infuses food with a subtle and uniquely herbal sweetness quite reminiscent of vanilla.  Pandan adds a soothing taste to candy and sweets; predictably, it is used for this purpose.  However, it also… Continue reading Not Even in Restaurants

Jeweled Ingredients


Those familiar with Thai cuisine know cooking is all about building layer upon layer of taste.  This ensures each ingredient is distinct, identifiable and doesn’t get lost.  Still, they make up a chorus of flavors all equally assertive, yet complimenting each other beautifully.  That combination is no more exquisitely balanced than in today’s creation, Guay… Continue reading Jeweled Ingredients

Fire Up the Grill


Ever wish a steak salad came in convenient hand-held form, or wondered what peaches would taste like straight from the grill?  No.  Yes?  Well then, this post is just for you, as today brings a couple preparations perfect for outdoor entertaining, particularly for summer patio parties! Start with just-seared steak, finished to a slightly-rare medium,… Continue reading Fire Up the Grill