Sometimes nothing satisfies the taste buds better than a burger. Quick and easy, this grilled wonder is a favorite of mine to prepare. Topped with a combination of whatever happens to be in the fridge, I can always create a version that is sure to …

With temperatures reaching into the 80’s this weekend, it seemed like we were having a tropical heat wave. So I decided to cook something that reminded me of the many wonderful times I have spent in the Aloha state.

A true American classic, the chili dog.  As synonymous with the diner as the cheeseburger, the hot dog (and the obsession there of)  has become a national pastime.  We love our dogs piled high with chili and all sorts of condiments and relishes. Folks seem to …

When it comes to interesting food, it’s hard to beat the complex nature of the flavors of Thailand. Blending traditions of several Southeast Asian countries, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. As in other Asian cuisines, balance, detail and variety are key …

Often considered only for use in salads or on a crudité tray, the radish is also delicious roasted. This round red root takes on an unexpected mellow, rich flavor that works well with the taste and texture of the cauliflower when roasted. The stunning color combination …

The history of aji is perhaps as deep as its flavor. It is likely thought that some form of aji or uchu was used by the Inca civilization at Machu Picchu centuries ago. This Peruvian condiment, widely found across South America is still a popular condiment …

Classic carbonara is made with bacon, eggs, and cream, tossed with spaghetti noodles and finished with cracked black pepper. What a great idea!  But where this delicious dish actually comes from is unclear, the stories however are somewhat interesting.

Some of my favorite dishes discovered during my travels in Asia would have to be those prepared using hoisin sauce. This thick, dark, fragrant, pungent condiment is commonly found in Cantonese cooking. Probably the best known uses are mu shu dishes and Peking duck, however …

St Patrick’s Day, the one and only day of the year that everyone who isn’t Irish, pretends to be. But why? I don’t think that the Irish are a protected class and somehow have better lives than the rest of us, or that the “Luck …

Yesterday was one of those days where things just did not go quite as planned. The day began in a normal peaceful manner. I enjoyed having my coffee and listening to the birds sing, catching up on the news, and working on a post to …

Aloo Matar or Aaloo Mutter originated in the Punjabi region of northern India, and is considered a favorite dish in Indian cuisine. This spicy vegetarian delight is easy to prepare. Made with potatoes ‘”aloo”, and peas “matar” cooked in a spicy curry, this tasty comfort food is traditionally served either with …

Everybody’s talkin’ about chicken. Chicken’s a popular word, but anywhere you go, you’re bound to find a chicken ain’t nothing but a bird. You can boil it, roast it, broil it, put it in a pan or pot. Eat it with potatoes, rice or tomatoes, chicken …