Archive for October 2024

We’re big mushroom lovers in our house, so I love to use them whenever possible. Here’s a recipe for a delicious, elegant soup that really features that unmistakable mushroom flavor. Enjoy! INGREDIENT (Serves 6) 1 cups dried porcini or shiitake mushrooms2 cups warm water3 tablespoons olive oil12 fresh cremini mushrooms, sliced1 sweet onion, chopped2…

I went a little nuts this year and made twice as much of everything as I needed to feed my family. Admittedly, I love Thanksgiving leftovers, so somewhere deep in my psyche I knew what I was doing. If you’ve made the classics—turkey, stuffing, mashed potatoes, some green thing, cranberry sauce, and gravy—then this…

Making mole from scratch is quite a daunting task. I once took a cooking course in Mexico and there were over 26 ingredients to the recipe. It was fun to do, but sourcing all the right ingredients, not to mention the long cooking process, isn’t always practical. But, there are some fantastic mole pastes…

For my taste, rice is always a great side with fish. But, jasmine rice or brown rice can get pretty dull after a while. I like to use forbidden rice (black rice) for both its taste and color. It’s got a lovely nutty flavor, yet isn’t as chewy as wild rice. It also makes…