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I’m no Gordon Ramsey, but I’m surprised at the amount of people I meet who are practically incapable of cooking meals from outside the freezer aisle.

Food Stories

day on “Sinjin tells you to find a spice,” we’re going to make a spiced chiya to go with last week’s Gwaramari recipe. This chiya recipe is very loose and allows a lot of creativity. So take this recipe with a grain of salt, and please don’t take that idiom literally. 

I’ve always wanted to go to Nepal. Between the beauty of the mountains and the amazing range of spices and flavors, it is the number one spot on my travel bucket list. One way, I think, we as foodies — yes, you are a foodie too, don't deny it — can connect with culture is through food. 

Close your eyes and imagine, if you will: you had a hell of a week (for me it was someone stealing my debit card information and taking half of my savings), you sit down for dinner and  placed in front of you is a dish full of a pillow-shaped pasta coated in a mushroom cream sauce as delecta…

Kartoffelpuffer in Germany, Bramborák in the Czech Republic, Draniki in Russia, Latkes to the Jewish community and potato pancakes to those who aren’t acquainted with them. This amazing pancake dish is served in most European countries, especially where I first ate them; in Germany. I love t…