Archive for the ‘ COOK ’ Category

“From My Heart to Yours” Apple Cider

Painting by JONAS BRODIN

Hello you sexy beasts.  This beverage was so good, that I had to title the post after Laura Izibor’s song of the same.

Anyhoo, the other day I got an itch to make apple cider from scratch (no pun intended).  On the way home from work, I saw a guy on the corner of the street selling oranges so I bought a bag, then headed to the grocery store to pick up the ingredients I didn’t already have (namely apples). Continue reading


COOK: Delicious Chicken Recipe from Hunan Province

Photograph by ROCKYFS

A while back, I went to the library where I picked up the “Revolutionary Chinese Cookbook” by Fuschia Dunlap. After pretty much devouring the book, I decided to try out the Changde Clay-Bowl Chicken (chang de bo zi ji), the recipe for which you’ll find below.  The end result is beyond delicious. Continue reading


Photograph by MUFFET

There’s much to be said about something so simple: homemade jam.  At its most basic, a mere combination of fruit and sugar over a heat source, you have a concoction that will delightfully tantalize your taste buds.  You see a new side to fruits you normally enjoyed, almost as if you’re used to seeing them in the daytime and now they appear garbed in evening attire.  The ease with which one can create this has me asking myself why in the past I’d purchased the store bought variety laden with preservatives, tasting much less of fruit but more of a science experiment.  Don’t get me wrong, I’m not gung-ho green. I merely notice the difference in taste, as have others.  So, if it’s quite obvious how much more natural homemade jam tastes and so easy to make… why not cook up a batch?

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We’re Screaming for Ice Cream!

The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to

(Makes about 1 1 ⁄2 quarts)

11⁄4 cups canned mango purée
3⁄4 cup well-stirred canned
unsweetened coconut milk
1⁄2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1⁄4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1⁄2 cup sugar

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Roy Choi & Korean Tacos

So, Chef Roy Choi is Americanizing Korean & taking it to the streets with his wave of Kogi trucks out in LA, where he stuffs hungry faces with his yummy sounding dishes.  Continue reading

Smack dab in the middle of summer, what shall we eat?

Photograph by TABATHA

The sun is blazing, temperature reaching the 90s, everyone at least one shade darker than they usually are… ah, summer in Florida.

From out of nowhere, I appear garbed in an apron and wielding a wooden spoon.  This recipe I bring you, ambrosia (on no, wait… that’s food of the Gods). Moving on, we need food for South Floridians!  We need SALSA, followed by a dip in the pool!  No need to thank me. It’s my duty to appease your bellies, my sweeties!

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