Soup has become a staple in our diet. Somewhere between Singapore, Thailand, or Cambodia, we realized that every third meal we were eating was a soup. Now that we have returned home, the frequency of our soup eating has continued. Since we eat so much soup, vegetable stock has become a valuable commodity in our house. Grocery stores Read Post
Baking Recipe: Pear Cranberry Ginger Pie
I prefer to cook than bake. I look at a recipe and feel like I can improvise more when it comes to cooking on a stove than in an oven. The creative side of my brain works better when something calls for a pinch or a dash versus exact measurements, temperatures, and times. So when Read Post
Recipe: Sugarcane Shrimp (Chao Tom) Spring Roll
Of the many cuisines I encountered around the world, this is one of the rare recipes that I enjoy making as much as I enjoy eating. It is a fun process and a very interactive dish. The end product is a fresh spring roll with shrimp. It takes a bit of work – about an Read Post
Thai Recipe: Tom Kha Gai
We weren’t going to give away any more of Chef Aon’s recipes from our cooking class in Chiang Mai, Thailand, but this ubiquitous Thai soup is just too good not to share. We have used Chef Aon’s recipe to make this soup a couple times since returning to the States. The delicious flavors immediately bring Read Post
Recipe: Vietnamese Grilled Fish in Banana Leaves
This is a delicious fish recipe I learned to cook in Hoi An, Vietnam. Mouthwatering goodness! If you can’t buy ingredients like turmeric and banana leaves at your local grocery store, seek out an Asian grocery store. You can ask them to order the ingredients you can’t find. If you absolutely cannot get banana leaves, Read Post