This week’s class focused on two sour soups (Filipino Sinigang and Cambodian Somlor Machu Kreung), some basic guidelines on how to build broths that are flavorful yet light, and a few tips on plating soups tossed in for good measure.
There’s this odd thing we – especially those from immigrant families – do when it comes to tasting new, usually “ethnic” (for lack of a better word) dishes. After the first cursory sips/chews/swallows, the proverbial light bulb goes off and we say: “Oh that’s nice…but… Read More
(Looks like I have quite the backlog of posts hidden in “Drafts” so while I cook up [pun most definitely intended] some fresh content…I hope you enjoy the leftovers [yup there it is!] from yesterday’s writing. This is one of the few things I did… Read More
What makes a good Busy Season dinner? I was thinking about this the other day while attempting to decipher a particularly troublesome client spreadsheet (I mean…that’s what normal people think about when they do that right?). But really, what IS a good Busy Season dinner?… Read More