If I were wondering the dessert for forty years, I’d want pickled eggs. And since vinegar changes the egg without the egg losing all it’s glory, it seems a good symbol to add to my Passover Seder.
My favorite part of creating a cuisine for a fictional world is how it pushes Alan and me to create something new from something familiar. And for… Read more “Cocoa Coffee Braised Brisket”
Unlike last week’s recipe for cranberry hazelnut tart, which is a blend of tribal influences, this recipe is very Asa. In lieu of chicken soup, the Jewish… Read more “Turkey Soup”
Blackberries first graced my market’s shelves several weeks ago, but they reached their full flavor just this past week. While nothing beats eating them right out of… Read more “Duck with Blackberry Gastrique”
Today’s recipe is perfect summer fare, which makes sense since it’s from the sunny islands of Ittamar. Like many Tamar dishes, it’s light, refreshing, and savory. It all starts with the marinade, which is a simple combination of coconut aminos, coconut vinegar, honey, green onion, and ginger.
My family and I spent a week in the Florida Keys several weeks ago, and since then I’ve had a hard time getting island food out of… Read more “Shrimp Salad with Lime Mayonnaise”
Usually shrimp cakes, crab cakes, and other such dishes are made using bread or breadcrumbs as a binder or filler, but since my husband is trying to follow a paleo diet, we decided to use cauliflower instead. Yes, cauliflower!