A really simple, quick and delicious pasta dish. 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
A couple of months ago I sent my son a text that went something like this: check out this link … we should do this for a party and by “we” I mean you since it requires patience and precision … oh, and it’s in German (I think), but the photos should be sufficient information.
And then I forgot about it until this weekend when Jim surprised me with a visit and dinner. Continue Reading
Miamians know. Art Basel devotees know. Wynwood, a formerly downtrodden, low income, somewhat industrial and small neighborhood bordering Midtown and the Design District, went through a gentrification over the past decade. Years ago, people drove through this area with their windows up and doors locked. Today, they flock in and walk around. It’s a destination, a hot spot for foodies and lovers of art.
Enter Miami Culinary Tours. As you may recall, I’ve written about their Little Havana and South Beach tours, both of which are thoroughly enjoyable, so I was thrilled when they recently announced a new culinary tour of Wynwood. It’s a wonderful way for locals and visitors alike to become acquainted with the area and try a multitude of restaurants. 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
Everyone loves spaghetti and meatballs, don’t they? I do too, but I like to play around with different approaches — always trying to make it lighter, healthier and a little more modern. Continue Reading