Warmth Amidst Iced Peaks

One of the best parts of a ski trip, don’t you think, is snuggling before a glowing fire as the snow and ice swirl among the mountains outside? Such is a pleasure unique to winter, and which Switzerland supplies in magical abundance. A perfect expression of this alpine coziness is a cookie bar enjoyed especially…

Do a Double Dip

Seriously, in this case it’s not rude. In fact, when making Birria Tacos, tortillas are dipped in adobo just before they’re griddle-seared to crispness. Later, each guest is supplied with an individual cup of adobo, meant for dunking each taco as desired, thus amplifying the flavor even more. All in due time, though before we…

Package from the Islands

When Puerto Ricans prepare asopao, a hearty stew, they pack it so full of  local goodness it becomes a care package from sugared beaches and palmed shores.  So much so it’s a favorite among homesick Puerto Ricans (and non-PR people who happen to try it) all the way up in New York.  Asopao finds its…

It’s Not Too Late

So you slept in this morning. That’s what weekends are for, isn’t it? It’s too soon for lunch, though you’re hungry now. Unfortunately, it’s too late for breakfast too, right? Nope! That’s exactly why brunch was invented, to satisfy just such a situation. Brilliant! That’s just what Food & Wine had in mind when it…

On the Vine

If you’re fortunate enough to have fresh strawberries, and your gardening has favored you with a bumper crop this year, try to keep the berries on the vine as long as possible before harvest.  In so doing, you’ll maximize the sweetness, the juiciness, and everything else which makes just-picked summer strawberries one of life’s sublime…

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…

Same City, Different Shrimp

Once before we visited New Orleans for shrimp (remember the Shrimp Creole from a couple autumns ago?), but today’s offering takes the shellfish in an entirely different direction. Specifically, Southern American Low Country (Charleston, Savannah, etc.), as done up in Louisiana and served as Shrimp and Grits with Mustard Seed Chowchow. This is a recipe…

Busy Little Honeybee

Not only do honeybees pollenate our crops, bringing the next round of fruits and vegetables, but they also produce a smooth golden nectar (honey) that enhances much of our cooking.  Pretty amazing accomplishment for a small insect buzzing along happily.  Here’s one of the culinary superstars now, taking nourishment not too far from the kitchen:…

Rock That Wok!

Don’t be shy.  To get this week’s ingredients to work for you, to come alive, it’s necessary to keep that wok moving.  Make the contents jump.  That’s the whole idea behind Shaking Beef, a workable translation of the original Vietnamese Bo Luc Lac.  “Diced Beef” also fits, though it doesn’t tantalize the imagination in the…

Much Obliged, Ma’am

Cowboy culture is distinctive, no matter whether one encounters it on North America’s grasslands, or on South America’s.  In Argentina’s pampas, that culture takes on the character of Italian and French immigrants to the country and produces a great cuisine at play in this week’s entry, Gaucho Pizza.  Paired perfectly, by the way, with a…