Good food jobs
As a culinary student, I have a renewed appreciation for organizations and resources that allow you to network, identify, and find interesting job opportunities. So…
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Fancy popcorn
An easy idea for the weekend – how many of you make your own kernel popcorn? It’s so simple and tastes great, plus you can…
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Sweet-sour pork with lavash
This is our version of a twist on the classic Peking duck dish using pork and lavash, a thin flatbread popular in the Caucasus region….
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Zucchini with garlic flowers
One of the edible treats we brought from Canada was this jar of garlic flowers. They are almost lightly pickled with lemon oil, salt and…
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Most disturbing things I learned in Servsafe (so far)
. . . and by disturbing I also mean interesting/educational. We are doing a food safety certification course in school and it’s a bit of…
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Provençal chicken
Here is a great winter recipe – Provençal chicken, braised with fresh delicious flavors. Homey and hearty and an excellent use for your Dutch oven,…
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Pasta and pesto
Sounds simple, right? I always say that I am lucky to have friends who like to cook, but I also love getting people to see…
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Couscous with saffron and pine nuts
What’s for lunch today? As promised, here is the saffron and pine nut couscous inspired by this recipe. This is Saffron&Honey after all. I modified…
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Sweet potatoes, yams, parsnips
My love for root vegetables is not just a winter thing. But I guess it’s stronger for most people at this time of the year…
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Ingredient of the month: couscous
The ingredient of the month for February is one of the most economical, practical, and fuss-free ones we’ve ever had: couscous! This February we’ll see…
