I made a whole mess of black-eyed peas and had plenty of leftovers. And to me, black eyed peas are already so creamy, that they almost just beg to be made into a hummus. With only four ingredients, aside from the aforementioned peas and saltpepperoliveoil, it’s a snap to fix. And I have to say,… Read More Southern Twist | Black-eyed Pea Hummus
This is truly and honestly my most favorite soup of all time. It is creamy and comforting, spicy and flavorful. It is African-influenced. It is at once modern and familiar. And while you’ll need a handful of spices (have you been building your spice cabinet?), the technique is simple and fairly quick. I first came… Read More My Most Favorite Soup | Spicy Senegalese Peanut
I have a new pastry crush. It’s on Michelle from Pâtisserie Lallier. She is a French-taught (Le Cordon Bleu, natch) pastry chef that has an almost mystical way about guimauves (that’s marshmallows to you and me). Her Crème de Violette ones are particularly swoon-worthy. The chocolate ones already have a loyal following. And wouldn’t you… Read More French Crush | Pâtisserie Lallier
In Georgian cooking, Khmeli Suneli is a spice mix that can be used as a dry rub or as an enhancement to soups and stews. It is essentially a curry, since it’s just a mix of spices. You can choose to use all dried ingredients, or include some fresh, if you have it or it’s… Read More Mix This | Georgian ‘Curry’ Mix
This is hardly even a post about cooking. It’s a post about what what to do when you want to help. When things happen in life and I feel like I want to hug and cry and help, I cook. And often, because I feel such a connection with meals, the thing to be cooked… Read More Sharing History | Stuffed Cabbage
Playlist included Mr. Sun, by Kina Granis.