Recipes
Tangy Red Cabbage with Ginger
Although I grew up in a cabbage-loving family I didn’t actually eat the stuff until well into my adult years. Cabbage and coleslaw in...
Recipes
Boozy Ghanaian Ginger Beer
Any other hardcore ginger fans out there? For me things started innocently enough… an occasional ginger ale on flights.
Then I caught an East Meets...
Recipes
Spicy Thai Noodles with Pork, Basil and Mint
It’s long overdue, but I’ve finally come to the realization that life isn’t going to be slowing down anytime soon. I’m always going be...
Drinks
Ginger, Lemongrass and Thai Basil Sparkler
Despite my love of fun, non-alcoholic beverages (kombucha, tea, lemonade, hibiscus coolers, etc., etc.), I’m always dropping the ball when it comes to making...
Recipes
Burmese Yellow Fried Rice with Shallots and Peas
doLong after I’ve packed up and moved on from Burma and its cuisine, I’ll still be preparing plenty of my off-the-blog meals using a...
Recipes
Toasted Chickpea Flour
Burmese Basics week continues with this toasted chickpea flour, or besan. The Burmese use it as both a thickener for soups and sauces as...
Main Dishes
Burmese Chickpea Tofu Salad with Sesame and Cilantro
I was jazzed with the idea of making non-soy tofu, but wasn’t quite sure what I was going to do with it. So I...
Seafood
Vietnamese Crab and Asparagus Soup
I hope you guys don’t mind my taking a quick detour today to Vietnam. I never got around to making this crab and asparagus...
Recipes
Roasted Brussels Sprouts with Bacon, Cranberries and Toasted Pecans
I’m a neutrals kind of girl, which means my Christmas decorations typically consist of white lights, natural elements (greens and pine cones), and maybe...
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