A homemaker's kitchen journal
So, who wants fried chicken for dinner? Ha, is that even a question to be taken seriously? With a loud chiming the 3, my two kids an...
Ranking as favorite cuisine in India, next only to the local fare, is Chinese food. As the saying goes, the Chinese love their rice ...
Appam and beef mappas. I didn't think that I would add this recipe so early on...just the thought of the steps invol...
We have such good weather here in the State we presently reside in. It's grilling season all year long, but for a few months of extreme...
I love chicken wings, fried and crispy to the bone. Often coated with the requisite buffalo sauce, on occasion swaddled in a a sweet/so...
Pork chops are what we're having for dinner tonight. Around 10 years ago, my love story with Food Network began, particularly late nights ...
As promised in my previous post, I am bringing you one of my sister-in-law Annies' ace recipes. Annies is an outstanding home cook ...
Some foods may not be totally segmented into one particular genre, culturally, or otherwise. Such is the case for the recipe p...
I choose not to pigeonhole this recipe as curry, but it could be just that. Curry - in fried, zestfully sizzled form, tailed with ...
I've explained what a cutlet means here . So, on reading, you will pretty much get that the flattened chicken dish habitually known b...
You know the tastes of your family by the weekly or monthly rotation of foods that you cook and present at the dinner table. This conce...
With Indian food, being so popular, you'd think those puffed up naans, cream laden curries, red hot tandooris and sought after tikka ma...
Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where w...
This month couldn't be busier. So many year end activities, and enough crafts pinned from boards that will launch me from here, throu...
On flipping through my prior 70+ entries, recipe rotation dictated that it was over and above that time for a substantial protein interv...
Most of my life I could not understand the sweet sauce concept. You know the kind where candied cloy meets ubiquitous smoke and completel...
Our lovely Monkey Queen of Don’t Make Me Call My Flying Monkeys , was our May Daring Cooks’ hostess and she challenged us to dive int...
Some people say that avid foodtv watching/ foodpicturegazing can have you think/dream/imagine that you are actually tasting the dish. I...
Spanning roadside stall specials to multi star menus, there is an impressiveness in molten, sienna colored wellfragranced gravies,...
It's getting warmer here. The brief but brittling desert cold gives way to That Season, which seems to drop in with the blink of an...