i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
We went over to my husband’s mom’s house for Easter yesterday, and came away with quite a bit of lamb. My husband actually really dislikes lamb and often complains about the gaminess of it. However, he is quite fond of Mongolian and Xi’an stir fries …
“…I was almost there when Nielsen’s head poked out from his cooking cell. ‘You miss your lunch, Mr. Herriot. You have tough time, you look tired, Wait there.’ He held up a hand. ‘I make you something.’ I stood in the doorway as he laid …
The wood stove is nearing the end of the season but that doesn’t mean I can’t use it for a last hurrah. Roasting peppers in it is especially fun and easy, as I can just nestle the peppers into the coals/wood, close the door, and …
Rich and creamy grits are always welcome in this household. I usually keep a box of instant grits because slaving over a stove babying cornmeal isn’t exactly how I would like to spend my mornings. While the grits is cooking, the sausage is sizzling in …
You all know I’m a fiend for tartare–beef or fish. So any time there’s a tartare on the menu, I will usually get it just to try. Ethiopian steak tartare, called Kitfo, is aromatic and delicious, spiced with niter kibbeh, clarified butter that’s been infused …
This particular dish has a fond place in my memories–a national Taiwanese specialty, it brings me back to days when my grandparents used to take us out into Flushing for lunch or dinner. My version is a bit more decadent than traditional ones you might …
This is a really easy side dish for those hot summer days when you just have very little appetite for anything else. I sometimes make this if I have leftover rotisserie chicken in the fridge, since it’s a fast and family-pleasing way to use it …
So here we are on an Ethiopian cuisine binge, mainly because my injera dough has finally fermented into the tangy and deep flavor its known for. I’m still experimenting with it (combining it with barley vs. wheat, fermentation time, etc.) but using my sourdough starter …
Fresh farmer’s cheese is a snap to make and it’s absolutely delicious dusted with mitmita, an Ethiopian spice blend that’s heady, fragrant, and packing quite a bit of heat that contrasts nicely with the creamy cheese. It’s called Ayib Be Mitmita (so if you see …
If someone were to ask me what I would most likely die of, the answer would probably be Vitamin A toxicity. I love liver (which has a whopping dose of Vitamin A per serving) and organ meat in general, but liver pate has a huge …