Asùn: Ondo-Style Grilled Goat

I’ve been psyching you up for this all along. First it was lamb stew, then lamb arepas, and now the real reason you’re here. Have I told you how much I love goat? Somehow I haven’t had it on the blog all this time, but let me tell you–it’s the best. This week on #RonaCooking–I mean…CM,…

Lahmacun: Turkish Flatbread

What’s my favorite street food? DÖNER KEBAB! What’s my second favorite street food? LAHMACUN! Yeah, I definitely have a type… Lahmacun (pronounced: Lah-Mah-Joon) is an awesome Turkish flatbread. I’m not fully aware of it’s origin story, but it’s another quick bite that you can grab at most Turkish restaurants, and stalls–especially in big cities like New York,…

Artichoke, Eggplant & Spinach Ravioli

It may have been 9:00 on a Sunday night, but Dani got the urge to make pasta and I couldn’t say no. Wait a second,  let me back up. We’ve had a pasta maker for two years– it’s an awesome wedding gift,  right? Well the box was missing two vital parts: the clamp that holds…

Ọbẹ Ẹ̀fọ́ Elegusi: Egusi Stew

Five attempts…it took me five attempts over about four years to finally get it right. Egusi stew is my favorite Nigerian meal, and maybe one of my favorite foods in general. The problem is that I’ve always had to get it from a restaurant or caterer, so it’s usually a rare delicacy reserved for big…

Collard Green “Tamales”

When I restarted this blog (geez, almost two years ago) I did my best to emphasize that I get inspiration from everywhere. I’m just as happy to eat my mom’s curry goat, my grandmother’s okra stew, or a multi-course meal in an expensive restaurant. In fact, I’m always trying to blend all of those influences together–…

Salt-Crusted Duck | Sweet Potato Gnocchi|Chocolate Gastrique

I learned something this winter: duck breasts come in packs of four (at least when you buy them at the farmer’s market). Whenever I’ve seen them at places like Whole Foods, they’re in two packs…for about $30. Now, I was resigned to pay that much at the market because I thought it was the norm,…

16-Hour Ramen

Put all the packaged pre-boxed stuff back into the pantry –we’re making this one the “hard” way. I posted a “beginner’s” ramen recipe last year,  but couldn’t leave it there! I wanted to come back for a second pass to try to do it justice. I still have a lot to learn, but I think…

“Black” Salmon |Orange-Cardamom Rissoto

It was our 1-year wedding anniversary, and just days after our 8-year anniversary (whoa, eight?!). I had a few crazy ideas throughout the year,  and knew that it the right time to dust them off.  Dani joined me in the kitchen this time,  and the results were awesome. I’ve been playing around with cardamom all…

Herb Roasted Game Hen | Red Hominy Succotash| “Wild” Green Sauté

We got really into kayaking over the summer, and started to look at the Chattahoochee River from a new angle.  The river’s always been there– and I don’t mean just in our lifetime, but for countless centuries.  It got us thinking about what the river would’ve been like before the golf courses,  highways,  or even…