There are certain foods that one discovers later in life. For me, ginger is one of them. Growing up with a heavily Austrian/Italian cuisine, I found out about ginger’s zingy flavor, medicinal properties and anti-inflammatory capabilities when I was exposed to it through Asian foods. Back in Italy, we didn’t really use it. In fact, we didn’t even have ginger-snaps, as our equivalent holiday cookies – Lebkuchen – doesn’t feature that spice at all. The multitude of favorable healthy benefits of this spice is only matched by it’s many uses. Ginger’s tangy flavor, spiciness, freshness and mellow sweetness complements many a dish, both sweet and savory: think stir-fries and ice creams. My son loves ginger and would eat it every day: cooked, steamed, and, if he could have it his way, candied. This week, come and pickle some fresh ginger with us! Continue reading “Going Ga-Ga over Pickled Ginger”
Tag: Spice
Nuts Over Coconut-Free Curry
Every once in a while, we test a new recipe that perfectly fits the bill. Of course, the first thing we want to do is share it with you. Thanks to my sister’s introduction, we discovered a perfectly balanced curry dish that works without coconut milk. It contains a healthy dose of Ayurvedic spices that most of us would benefit consuming more of without the whopping amounts of saturated fats in the deliciously creamy coconut milk. Come and make some curry with us! Continue reading “Nuts Over Coconut-Free Curry”
What’s That You’re Holding There: Lemongrass?
Jessica and I go way back. She was an intern on her way to the West Coast to finish her MBA, and I had just moved from Europe to work in NYC. We discovered our shared fondness for food – and each other – and had many discussions reviewing new restaurants, speciality food stores and weekend farmers markets. So it comes to no surprise that today, over a decade later, our work, life and passion still revolves around food. Having a friend like Jessica means that you don’t even bat an eye when she shows up to a coffee meeting with a plump purple kohlrabi and a fresh stalk of what? Lemongrass! Well, the kohlrabi was easy to deal with, but what to do with the lemongrass? Read on to find out. Come and cook with us! Continue reading “What’s That You’re Holding There: Lemongrass?”
Variety, the Spice of Life
I was lucky to learn to cook at my grandmother’s side; she was an experienced Italian home cook, and her food was delicious. At some point in my history of cooking, however, I noticed that everything I made had a combination of garlic, onions, olive oil, basil, tomatoes and cheese in it. We were of Italian descent after all; this was what she knew and what I learned. Continue reading “Variety, the Spice of Life”
Spice Up Your Life
Let’s face it we are creatures of habit. And, with so many different priorities, these days we tend to cook the same staple dishes over and over. Jessica and I believe that this is a good thing; in fact we cook different variations on the same 10 recipes regularly. Continue reading “Spice Up Your Life”
Come and Cook with Us 