Collard greens and caviar is the range in which we live life and love food. Here you will find a range of human interest stories about food and the culture of food we live in featuring home cooks to food enthusiasts, and culinary experts. And these stories will be accompanied by simple and tasty recipes designed to "hit you in your comfort zone.” There will be other food related features from time to time not to mention recipes from “moi,” because after all – I'm a journalist who stirs a few pots every now and then and writes about it. So dive in. Cook fearless. Eat well.
It’s not that we stop eating burgers at any particular time of the year because burgers are part of the American epicurean experience. But the gastronomy of the burger with its infinite iterations and mash ups heightens as the summer draws near and the outdoor grills are dusted off.
The pantry used to be the nerve center of the kitchen.
When I was a little girl, mom had it stocked with lots of stuff from canned foods – some in canning jars – to dried beans and spices. Our moderately stocked pantry was a symbol of comfort and security for our family. It was never bare or barren. When you looked in my mom’s pantry, you immediately knew that she was a cook whose objective was to make sure her family was well feed with hearty, rib sticking, and filling meals. Continue reading →
The blend of over 20 spices and ingredients makes it one of the most versatile spice and seasoning products I have ever used. As a foodie, it opened up endless possibilities in making ordinary and mundane food something special. Continue reading →