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by Karen May 31, 2011
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Shakshuka. Try saying that five times as fast as you can!  The name is quite the mouthful, but the dish is a simple and brilliant concept.  Shakshuka is eggs poached in a spicy tomato sauce.  When I first saw this classic Israeli dish, I knew I had to make it.  If you've been following this […]

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Tortilla Española (Spanish Omelette)

by Karen January 28, 2011
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As an Angeleno, I've always thought of a tortilla as a canvas for all kinds of Mexican ingredients and foods.  It wasn't until recently that I discovered a tortilla in Spain was something entirely different.  A tortilla española is a sort of omelette typically made with potatoes and onions but can include anything from peppers […]

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French Radishes with Butter and Salt

by Karen January 11, 2011
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Radishes with butter and salt is a French classic.  Because of its simplicity, it's important to use quality ingredients such as fleur de sel, fresh crunchy radishes and good butter.  Good salt simply deepens the flavor of the butter and radishes allowing you to enjoy the simplicity of each ingredient in harmony with each other. […]

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Desayuno Chapin (Guatemalan Breakfast): Eating Guatemala

by Karen September 24, 2010
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There was something I didn’t mention on Monday’s post about frijoles volteados. I often have the privilege of experiencing what is certainly a perfect version of them.  My friends, Ofelia and Mike, often get a vat of delicious creamy black beans bestowed upon them by Doña Zoila, a relative whose exact recipe they still haven’t […]

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Kaya Toast: Eating Singapore

by Karen June 3, 2010
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Making kaya is essentially making a custard.  And custards are a tricky thing to make since they’re made of eggs.  Egg proteins have an innate capacity to bond together (thus with heat, liquid raw egg turns into a solid cooked egg).  In the case of custards and kaya, you want to achieve a thick creamy […]

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