No matter what you call it: alioli, ali-olio, aioli, or any other combination of words meaning “garlic” and “oil”, this is just about the best tasting sauce in the world. Here in Spain (where it’s called alioli), this is served with all kinds of tapas dishes: patatas bravas, calamari, croquettes, you name it. […]
I seem to be on a “basic ingredient” sort of kick lately. Spice mixes and simple sauces andthat kind of thing. And since these sorts of recipes are always useful, I’m sticking with my “basic” theme for today and posting a new one. For breadcrumbs!
Breadcrumbs are boring, right? Well, they don’t have […]
If you’ve ever tried a gyro, you’re either in love with tzatziki sauce (like me), or you’re totally deluded and your taste in food can’t be trusted.
Allright, I’m kidding (sort of). But it’s true that tzatziki sauce is one of the best-tasting sauces you can use to smother meat or veggies or anything else. […]
Okay, so… no, I don’t really know the difference between Cajun and Creole. I looked it up online in preparation for this post, and apparently it’s a big controversy. I didn’t expect reading about Cajun and Creole spices to sound like a soap opera, but it sort of is. There’s seems to be no […]
I’d say “it’s that time again!” except that it’s not– this is my the inaugural post for Asian Food Friday. It’s a good idea, right? After all, what better time that the weekend to sit in front of the TV peeling ginger for a stir fry or a curry or… the wonderful tomato […]
