A little story about the celery I used for this recipe…After three and a half months I was ecstatic to harvest six bundles of homegrown celery for the first time. However, upon trying it out […]
Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.
Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…
Humbly grateful with our gardener for the bounty of his homegrown zucchini and squash that he shares with us from time to time. One particular favorite is the pattypan squash.
For those of you who has never experienced the southern comfort of collard greens, you are definitely missing out on a staple dish! I’ve cooked this in many different ways but never holding out on two factoring ingredients that make this so good–apple cider vinegar and hot sauce. Oh, and need I mention the obligatory bacon/ and or ham-hock to boot?!
Yesterday, 1/18 was my late father’s birthday. He would have been 86. One of the memories I hold dearly in my heart were all the meals we shared together as a family. Whether they were […]
Feelin’ fancy with our dinner tonight…
Prep time- 2 hours. Filling assembly- 1 hour. Steaming- 30 minutes. Frying- 30 minutes. Satisfaction of homemade dumplings- Priceless.
This shortcut version is more pickled than fermented. Either way, you’ll love this as a condiment with your favorite Asian cuisines…