We’re poking along making the Thanksgiving feast and decided to start with a nice brunch. This was the star, in my opinion – fragrant and decadent, yet quick and easy … Continue reading
Living in Chicago, I’ve enjoyed learning more about different cuisines and beginning to see unexpected connections between them. This recipe, for instance, is about as Polish as Korean food is … Continue reading
Traditionally made with pork or tuna, I’ve included a vegetarian option for this popular Korean recipe. This is one recipe you don’t want to make unless you have leftover kimchi – if you try to make it with fresh kimchi, it simply won’t have enough flavor to make the broth taste right.
One of my favorite things about holidays are the leftover carcasses. Because I love soup and nothing makes a better soup base than leftover roast meat. This recipe for split-pea soup is a family favorite that usually follows a few days after Christmas or any other time we eat a full ham.