FUN WITH WOOD

En Français, s’il vous plaît: The Holy Trinity of the Kitchen

Popularized by Paul Prudhomme, the term “Holy Trinity” has entered the culinary lexicon to designate the three ingredients that form the base of Cajun and Creole cuisine. Onions, bell peppers (or sweet peppers as we say in Louisiana French), and celery are mandatory in our south Louisiana homes. Most of the dishes in our cookbooks …

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Tempeh Taco Salad – Nourishing Amy

A fresh, vibrant and hearty Mexican themed salad with homemade crunchy tortilla chips and a tangy coconut sour cream dressing. Easy to make with simple ingredients while being protein-packed and gluten-free and plant-based. Salad season is fast-approaching, and I am so excited. As much as I love soups, stews and curries, I think salad and… …

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Louisiana Tea Cakes | Cooking in Sens

After World War II, my grandparents Wilbert and Elenora Western moved to California from Shreveport, Louisiana.  With the help of the G.I. Bill, they bought a double lot in East Los Angeles before it became Watts 🙂  At that time the neighborhood was mixed with both whites and blacks, mostly veterans, with beautifully kept lawns… …

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Exploring Turkish cuisine | 2020-05-21 | MEAT+POULTRY

Kebabs and kofte (meatballs), these are the two most common formats of meat and poultry in Turkish cuisine. Beef, chicken and lamb dominate, with spices plentiful. Today’s adventurous consumer welcomes these products pre-seasoned in ready-to-cook and heat-and-eat formats. Sis kebab is grilled cubes of skewered meat, while doner kebab is made by stacking alternating layers …

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