At first glance making fajitas with Caribbean flavors might seem an odd choice. But much like the way that Caribbean cuisine has evolved and been shaped by the motto of “Out of Many, One People” fajitas are also the product of a marriage between cultures.
A sofrito is an aromatic blend of vegetables, herbs, and spices used to flavor beans, fish, meats, rice and stews. It has centuries of history behind it; the fi
Kecap Manis, pronounced “KEH-chap mah-NEES”, is an Indonesian condiment that first came into being in the mid 19th century. It's a thickened, sweetened version of soy sauce.
If you’ve never had Butter Chicken before, there’s a chance you're worried it might be a little too extra for you. A mild disclaimer: our Butter Chicken IS lush, but it’s not that lush.
We’re at it again, pushing the boundaries on how many savory food items we can serve with fruit, though this particular combination isn't that much of a stretch.
Before you know it, the sun will be setting faster and faster. While it's still bright and sunny out, enjoy cooking outside in all the different ways that you can!
There's nothing quite like the snap of homemade pickles flavored with your favorite herbs and spices and left to ferment for about a week in a brine of salt, vinegar, and purified water. We st
Pretzels are an interesting part of many cultures, and in fact may be the source of the common phrase “tying the knot.” It is believed that because royalty in Switzerland used pretzels in their wed
When spring arrives, we think of the basics. We pull out buckets and wash our windows, or we dig out things we haven't worn in a year to clean out the closet. What we often don't think of?
Have you recently had to go on a low-sodium diet? If so, then you are probably finding it to be a challenge, as it seems that sodium is everywhere! Well you are certainly not alone.
The key to this recipe is the noodle making. You need a wide vegetable peeler, preferably one that doesn’t have the ridges used for the julienne cut style of vegetable peeling.
Kebabs have their origins in Middle Eastern cuisine, where they are considered a quick street food. They are often cooked on skewers, but there are some kebab dishes that are not!
There’s not much to say about Ranch dressing that everyone in the United States doesn’t already know. This condiment was created in 1949 by a contract plumber who had to cook for a big group.
This recipe is simple to make but incredibly full of flavor, and a great use for couscous. Couscous is a staple in North African cuisine, most commonly served with meat and vegetable stews.
We love food trends. They mean that something new and exciting is coming to the kitchen for us to try out. Some stand the test of time, while others fade off into the background.
