Here’s a little side dish I’ve been making for a few months. It starts with a kind of vegetarian chili that is simply bolstered by rice and beans.  Easy stuff and very tasty. I’ve seen other rice and bean dishes that are made as casseroles and it just seems like a whole lot...

Fried plantains for a breakfast.  Yum city.  Buy ‘em ugly – they’re at their best when they’re at their ugliest.  Simply spiced with ancho (but fiine on their own) and fried in olive oil, they make a great breakfast with scrambled eggs and a little salsa. - Hey,...

All pepperheads know the feeling. There’s just something about that little spicy ingredient, despite all the pain it can induce, that just keeps us coming back for more. So powerful is the draw of the hot pepper that pepperheads are willing to put up with a lot of pain and perhaps some...

Pork Curry 1 tablespoon vegetable oil 1 piece of cinnamon 1 teaspoon cumin seeds 4 whole cloves 5 or 6 whole cardamom pods 1 red onion, chopped 2 teaspoons ground coriander 2 teaspoons hot red pepper powder 1/2 teaspoon turmeric 2 or 3 cloves of garlic, finely minced, plus an equal amount of...

Over the past few months, especially since the arrival of the Woori Mart Korean food store in Quispamsis, I’ve been occasionally diving into some Korean food. It’s a healthy, vibrant, spicy cuisine that pushes lots of fresh vegetables, satisfying rice dishes and soups among a...

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Japanese food is something I’ve really taken an interest in over the past few months and have been inspired by a number of different sources. I made my first plate of yakisoba after seeing Mark Bittman of the New York Times do his version of the dish on his regular series “The...