Simple Summer Suppers: Broccoli and Bagna Cauda

Simple Summer Suppers: Broccoli and Bagna Cauda

Nobody ever believes me when I tell them the rain doesn’t start until my birthday (October 7th). Summer ends at Labor Day, they insist. Nope, it’s not true. As the center of the universe–or, my universe, anyway–summer doesn’t end until I turn another year older. So until that happens, I will continue to make the kind of simple summer suppers that are easily eaten outdoors, even if it’s getting dark at before dinner time. I’ll let the green in my vegetables, the yellow in my egg yolks, the bright flavors in my olive oil, light up the night....

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Mexico City: A dive into street food

Barbacoa tacos and sauce

Part 2 of my food blogger’s guide to Mexico: Street food and Casual restaurants in Mexico City Did you miss part 1 of my food blogger’s guide to Mexico: Eating well in Mexico City (aka D. F.)? Street food is nearly synonymous with Mexico City’s food scene, and for good reason. Everywhere you turn, there’s another stand making something else delicious! I know many of us Gringos are scared of street food and hygiene and what not, but honestly, I carry a little cipro with me, choose carefully, and dive in. What you’ll find below here are 5 days...

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10 Tricks to Make the Lazy Cook’s Food Taste Better

Red Peppers

I never clean up as I go. Rumor has it, that’s what the cool kids do. That’s what the organized, methodical, by the book cooks do. The people who clean as they go probably also set up their mise en place and follow recipes too. All things which I’d love to be the type of person who does. But I’m not. I’m me. Being me means that I’m a bit of a hurricane, whooshing into the kitchen, chopping, stirring, mixing, cooking, racing against the imaginary clock of getting one thing done before the heat on the stove demands the...

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Xinjiang-Style Lamb Skewers

Lamb Skewers Cooked Xinjiang Style

This post is for a contest being put on by the folks at the American Lamb Board. The prize is cool (cooking with a chef at an event) and I’d like to win, so please vote for me! Also, that means the lamb used here was given to me by the lamb folks. Thanks, lamb folks! Xinjiang lamb skewers are the best bar snack you’ve never had. Unless you’ve been to Beijing, in which case, they might just be the best bar snack you have had. It’s been almost three years since I came back from Beijing, but the...

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What’s in your Olive Oil?

What's in your Olive Oil? Olive Oil Tasting with the Gastrognome

Recently the California Olive Ranch invited a few bloggers, myself included, to join them for an evening of tasting olive oils, eating delicious food, and learning about ‘the future of the olive oil industry.’ I am under no obligation to write, but this stuff was fascinating, so I want to share it–and the olive oil–with you, so read to the bottom. You can win some tasty olive oil and maybe learn something.     I often refer to myself as the #FoodNerd on twitter. That the phrase ‘learn about the future of the olive oil industry’ was so ridiculously...

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Spicy Mango Bubble Tea (with Boba Pearls from Scratch)

BubbleTeaBubble

Did you know that the internet doesn’t know everything? Hard as I looked, I was unable to find a reasonable recipe for how to make bubble tea bubbles. Just a few people seem to have tried it, and most of them didn’t seem to be bothered to write down, you know, like, amounts, and helpful stuff like that. Lucky for me, I had a vague idea of how to do it, since I’d accidentally made something pretty similar a few years back while trying to thicken blueberry sauce (for salmon) with tapioca flour. So what I knew going into...

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My Love Affair with Mexico City

BarbacoaSauces

Part 1 of my food blogger’s guide to Mexico: Eating well in Mexico City (aka D. F.) Mexico City just might be the ultimate food vacation destination. Oh, I’m enamored with Beijing myself, I enjoyed a little Hanoi, no lie, and I wouldn’t turn down a return trip to Thailand either. Yet, if you asked me where you should go first, I’d direct you to Mexico City for incredible high-end cuisine at ridiculous bargain prices, for the well-known killer street food culture, and for a drinking scene that offers century-old traditional pulque next door to a modern microbrewery. “Is...

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