I’m not a boxed cereal kind of gal. Not when I’m alone — and certainly not when I have company.
For challenges (and all-round eating out of the FOODalogue kitchen), I rely on what’s on-hand. Anything that’s not fresh or healthy(ish) is kept to a minimum … a pinch, sprinkle, dusting or dollop.
What tickles your palate? How would you describe your perfect bite? Cook it? Present and photograph it?
See a round-up of 10 creative cooks’ perfect bites. To get their recipes and reasons behind their choices, please visit each of these talented cooks/bloggers by clicking on the photo or link to get the details of their amazing perfect bites.
This month the Creative Cooking Crew challenges us to present “the perfect bite”. I thought about it a lot. It’s not as easy as you may think. It could be nostalgic, like something my grandmother made with love and old world traditions, or … Continue Reading
The first challenge of the New Year for our virtual cooking group was dumplings — those doughy filled purses that are found in most cultures. Our Creative Cooking Crew did an outstanding job. Come see … Continue Reading
My first thought when I hear the word “dumplings” is dim sum. Delicious little and filled pockets of dough that are either steamed or pan fried. I guess it depends on where you come from and what your cultural heritage is as to what dumplings mean to you. Not that I’m Asian, but that’s where my mind went. Perhaps because, interestingly, while most cultures have dumplings, they’re called by different names like pierogi or tortellini, etc.
The Creative Cooking Crew is kicking the new year off with a dumpling challenge. Continue Reading
“Cooking with spirits” is this month’s Creative Cooking Crew challenge. No, we’re not cooking with Halloween ghosts or los diablos del Dia de los Muertos. It’s booze, folks, and a good time to look through my liquor cabinet and see what’s there. I hardly go into it these days as most visitors drink wine or beer.