Feed your family. Feed your soul.
Sunday lunch is deliciously different during the summer months to my traditional family roast with potatoes, veg and gravy. In this second part of our summer grilling series the Provençale marinaded pork tenderloin is the centerpiece for a simple Sunday feast.
We couldn’t let the 52nd Super Bowl go by without a knock out recipe for ribs and wings, with a twist.
The Zen lab is busier than usual as we prepare a new series of 5 minute prep recipes for all of our spice blends.
Bao Buns are steamed individual breads, pillowy soft and filled with fragrant slow cooked pork.
Earlier this month we were invited to Green City Market for the second year to participate in their Chef Demo series to share our award winning chicken tortilla soup recipe with the audience.
The final recipe in our series of adaptations from The Bread and Buddha blog features pork tenderloin with a fennel and black pepper crust.
If you’ve been following us recently then you’re familiar with the close of our successful Kickstarter campaign. It has propelled us forward as we busy ourselves with rewards for our backers and a new wave of large orders for Slow Cooker Spice Blends.
We headed south to Nashville for Spring break this week and I was relieved to find a basic, white Crock Pot in the pantry of our airbnb.
We find our COOKGIRL closer to home this week with the adaptation of Stephanie Izard’s Pork and Coconut Soup from her cookbook Girl in the Kitchen.
A cloudless sky, steel blue water and me with my girls on the beach is what “school’s out for summer” is all about.
When I first made these Szechuan short ribs, I set them to cook all day and dashed out of the house to a meeting. I thought I had created a winning number for our Paleo followers.
Slow cooking aficionados will know that harder working cuts of meat – think shoulders, legs and butt, give optimum results when cooking low and slow.
