I’ve been experimenting with braising a lot recently. I’ve mastered the chicken braised in red wine with golden beets and kale, in fact I have pictures of that dish ready to share with you. As...
Read More →A couple of weeks ago a this recipe started popping up all over my Facebook feed. It looks delicious, right? I thought this would be an awesome family dinner, but when I took a look...
Read More →This is an an easy-to-prepare vegetarian dish bursting with flavor and “one pot meals” score high on my favorite list. The fewer dishes I need to clean at the end of the meal, the more...
Read More →I’m out in Seattle this week, attending a conference and Seattle native, Melinda Strauss of Kitchen Tested has kindly stepped up to the plate to share a recipe with us today. One thing that Melinda...
Read More →In making chili con carne this week, I took a look at the recipe I posted when I was just three months into writing This American Bite. I read the recipe and I realized how...
Read More →Thirteen years ago, Malcolm Gladwell’s popular science book, The Tipping Point: How Little Things Can Make a Big Difference hit the shelves. I first heard of the book when I was new to life in...
Read More →When I was first introduced to pickled eggs at the home of The Sephardic Table, I think I was perplexed. Forgetting for a moment that pickling preserves as well as, if not better than, refrigeration, I hesitantly tried one...
Read More →Although the first written reference of brussels sprouts is found in 16th Century Roman literature, it’s thought that these mini-cabbage-like veggies were first grown in the 13th Century in a country that is now Belgium....
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