I’m fine with basic french toast, but this is a step above – fragrant with orange juice & vanilla, with a creamy batter that balances great with sourdough bread.
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 likely to get. To friends who’ve never eaten Korean food but are more familiar with Eastern European cuisine, I’ve said kimchi is like sauerkraut but…
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.