Feed your family. Feed your soul.
I’m sure we agree that we are feeling somewhat discomboblulated right now. At a personal level life our daily routines have changed. However our professional work at Zen continues in pursuit of helping home cooks while simultaneously continuing our social mission.
Habit: a settled or regular tendency or practice, especially one that is hard to give up.
My parents have arrived just in time to take control and look after the kids while I head off to the Specialty Food Association Winter Fancy Food show at the Moscone Center, San Francisco from 19th – 21st January. Their welcome dinner? Instant Pot Venison …read more
I did not know that Italian Beef was a thing at all until I lived in Chicago. It quickly became one of my favorite home cooked easy dinner fixes. There are a plethora of restaurants such as Al’s, Tony’s, Roma’s, and Mr Beef all devoted …read more
With our focus on the Mother energy and Yogini in May I considered what childhood meals still make my mouth water.
1. JACKFRUIT: A fast-growing tropical Asian tree related to the breadfruit. 1.1 The very large edible fruit of the jackfruit tree, resembling a breadfruit and important as food in the tropics.” – Oxford Dictionaries.com
Saffron is noted as a spice “worth its weight in gold” and I am in the extremely fortunate position of working my way through a 1oz tin from Rumi Spice, a perk of my job. A large pinch of Rumi’s hand picked saffron threads make …read more
I recently discovered Lateral Cooking, the latest cookbook and culinary term to hit the airwaves on this side of the Atlantic, written by the author of the Flavour Thesaurus Niki Segnit.
Last weekend we chalked up our 8th move in 15 years, and my Instant Pot has been working overtime. This is somewhat perfect timing for us since we are supporting the Food Marketing Institute’s Family Meals Month campaign, which debuted in September of 2015.
Until I moved to Chicago I was unfamiliar with Korean BBQ, and the dishes associated with the cuisine peeked my interest. One of the most talked about restaurants is Cho Sun OK, in my favorite Lincoln Square neighborhood, where on a weekend the lines run outside filled …read more
“A perfect plate of risotto should flow like lava if you tilt the plate.” I love this description from J. KENJI LÓPEZ-ALT’s serious science behind risotto. J’s book The Food Lab – Better Home Cooking Through Science – has become a favorite at home, with tried and tested …read more
For Carli, our social media intern from The Cove School, one of her independent living goals is to learn how to cook. The path to transition isn’t always straightforward, and as Carli noted in her letter last week “it is hard!” She’s burned pans, and, both …read more
