Oyster stuffing is a favorite of mine. It’s a tradition in my family, and this recipe takes it up a notch with shiitake mushrooms and leeks. It’s basically a combination of some of my favorite things, in one rich – yet delicate – dish. If you grew up along the coast, like I did. Raw Read More
I have a long history with kimchi, and two distinct memories come to mind when I think of it. The first memory is from when I was around nine years old. That is when kimchi became a regular part of my life due to my new Vietnamese stepmother.She had a lot of Korean friends and Read More
The first time I ate Brussels sprouts that were really good was at a trendy restaurant on Biscayne Boulevard called The Federal, Food Drink and Provisions. It’s only a month later, and I’ve cooked them twice more at home, because they were that yummy. The Federal is located in the recently designated historic district called, Read More
If you’re new to the process, making a confit is an ancient way of preserving foods by cooking something in fat at a very low temperature for hours. Cooked this way and sealed in a jar, food can last on the shelf for several months. But that’s not why I’m doing it. When you confit Read More
This addicting-ly delicious duck fat recipe with roasted cashews and rosemary can be whipped up in just a few minutes. The duck fat adds a very subtle flavor, making the already sweet and meaty cashew just a tad more savory. These aren’t greasy at all, and are seasoned with a touch brown sugar, honey (or Read More
It’s been a few months since I started this blog and I have yet to do a recipe that actually contains duck fat. Since my blog owes its name to the stuff, I intend on creating a lot more duck fat recipes, but I have to start somewhere. You see, I don’t cook with duck Read More
