January 2014 ~ Cooking Moment

Braised Chinese leaves (Peking cabbage) in chicken stock

This was originally posted in November 2012. I'm reposting this as it seems like a perfect recipe to share to celebrate the Chinese New ...

DUCK TONGUES ! OFFAL DELICIOUS YES, ducks do have tongues YES, people DO eat them and... YES...i DID go there. SUPER FUN STRANGE yet quite ...

ONE WEEK! ONE WEEK! One week until my Hawks play in the SUPER BOWL! Here in Seattle, we're in full-on BEAST MODE. I'll be watchin...

Mulgi kapsad aka mulgikapsad is a traditional dish from Southern Estonia, consisting of pork, sauerkraut and barley (either pearl barley o...

NOSE to tail i suppose you are only here if you are TRULY into nose to tail eating... OR if this purely fascinates or disgusts you. maybe ju...

Before I tell you about these amazing sticky buns, I have to throw in a quick little celebratory �GO HAWKS!� We�re Super Bowl bound!! So. Pu...

Yesterday I presented the following recipes for the Assiniboine Park Conservancy on the theme of Spanish Fare. I chose these becaus...

THE BILLIONAIRE BURGER from Holstein's at THE COSMOPOLITAN Kobe beef , a healthy slab O' FOIS GRAS sliding off gruyere cheese and...