Feed your family. Feed your soul.
We love to travel, which is a fundamental part of our connection – we encourage and support each other’s passion for traveling the globe. From Marrakech to France, and Spain to China, we truly enjoy internationally-inspired foods and wanted to bring that into our homes. Explore our Zen of Slow Cooking recipes inspired by cuisines around the world.
Last week’s recipe found us admiring the colorful spices in a Moroccan souk. This week’s is driven by my love of Middle Eastern food, fueled locally by an international grocery store at the end of a strip mall on the north side of Chicago.
The conical piles of ground spices that fill large silver drums and dried flower petals and berries lining wicker baskets in this Moroccan souk are just a handful of ingredients used in ras el hanout, our spice blend focus this week. In the words of Paula …read more
Our eldest child, Phil, is a passionate adventurer. He fell in love with Asia in his teens. Two years ago, he ventured back to China to study and live there for eight months. To visit Phil, and also wanting to better understand this part of the …read more
At the heart of The Good Food Festival and Conference are the exhibitors who come from miles around.
As my family already knows, I am definitely not a short order cook. I will happily plan make eggs on toast or a quick pasta pesto for dinner, but whatever it is we all sit down to eat the same meal.
“Can one imagine Mediterranean food without tomatoes?” Jane Grigson asks in her Vegetable book, 1978. Add to that chilis and I declare two of the most used ingredients in my kitchen.
The final recipe in our series of adaptations from The Bread and Buddha blog features pork tenderloin with a fennel and black pepper crust.
I have no access to a slow cooker for two weeks as we live out of holiday rentals (although a slow cooker would be a great addition!)
The spice trade once again plays its part in our recipe selection this week by virtue of the Dutch East India Company being responsible for the majority of spice transportation around the globe in the late 17th Century, bringing goods and slaves from the East Indies (modern …read more
We’re excited to be growing our business and have recently upgraded our website and blog. You will continue to receive our weekly recipe but please let us know if you have any problems reaching the blog posts. We recommend that you update your bookmarks to …read more
The first stop on this month’s culinary tour of Africa is Eithopia for no other reason than my intrigue with their National dish: Doro Wat.Â
A cloudless sky, steel blue water and me with my girls on the beach is what “school’s out for summer” is all about.
