A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating! Be fearless!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.
1 Comment
Subscribe to the Comments
griot and picklis have been on WANF’s list of things to make for years now. It’s always just SO much easier to walk up the street to get it that we’ve just never done it. I wish I didn’t have a job… seriously… I need time to relax and make these dishes! it’s just too hard these days. I think Haiti is difficult b/c, even in NYC, there are only 3 or 4 Haitian restaurants. The rest of the US just doesn’t have many. There are so many distinct flavors that I think some may feel scared by some Haitian dishes but really they aren’t that scary.
I’m sorry I couldn’t be a part of this journey! No excuses except the winter blues, tired from work and my desire to even blog on our blog is waning! i think we all just need to get a bit of sun (that is us here in the cold areas of the country!).
Trackbacks / Pingbacks
show trackbacks