Pecan-Crusted Pork Tenderloin | BlackBerry-Fennel Sauce

It’s always cool when I find old pictures buried on my laptop, especially from back in the days before Craving Mad. I had a lot of cool ideas that I can push even farther today. Take this Pecan-Crusted Chicken: I made this for the first time almost four years ago, and you can see derivatives…

Walnut Chermoula Tilapia

I’ve been making a lot of “components” lately– you only have to check the homepage to see what I mean: lots of confit, tahini sauce, roasted tomato spread, and for the first time, Chermoula. It’s a North African condiment (you know I couldn’t just stop at harissa) that contains cumin, lemon, herbs– and in my…

Akara: Nigerian Bean Fritters

Akara is one of those foods that can absolutely suck to make–but it’s delicious when you get it right. If you’ve never had them before, they are like a cross between felafel and hushpuppies… but with black eye peas, onions, and peppers. There’s nothing complicated here, but the first step–peeling the beans–is a mountain. I…

Leek & Olive Chicken | Pumpkin Seed Pesto

Man,  I’ve been busy lately.  It’s already mid-December?? When did that happen? It’s been my spottiest period with the blog since I started it two(?) years ago,  but I’m going to get back to my consistent best soon. This is a simple meal that incorporates ingredients that are in abundance right now to revise a…

Peppercorn Shrimp | Habañero-Kaffir Lime Broth

No, it isn’t Pho– I am not even going to try to tackle that one yet. Instead, it’s one of those Saturday morning experiments that will only get better as I refine it over the next few weeks. It’s another slow burner, but not as slow as the 16-Hour Ramen. In fact, the broth looks dark…

Shrimp & Cashew Soup

I learn a lot of food trends from Dani, since I’m usually in my own head coming up with new combinations of things. Remember that vegan lasagna  we made a while ago? Well, cashews filled in for ricotta cheese– and it was a pretty awesome match. Aside from that though, I haven’t done anything particularly special…

Five-Spice Braise

In another post that sounds much fancier than it really is…I give you: braising. Regardless of spices, or proteins, the basic process is the same: sear, then stew. Here, I decided to leave the pre-made 5-spice in the pantry, and try my hand with the raw ingredients. I had everything except Szechuan peppercorns, but I…

Zucchini & Cashew “Lasagna”

Dani took the lead on this one– a dish that is intentionally vegan, keto, dairy-free…well, free of most things,  really. Like…take this lentil bolognese, but cut out the wheat pasta, and other natural carbs from the lentils. She deserves a round of applause though; it was delicious! Don’t like zucchini? Try eggplant, or maybe even large…

Eggplant & Cashew Sauté

Yup, you’re reading that correctly– the only spices I used this time around were salt and pepper. That’s right, no paprika, coriander, or any exotic seeds– just a handful of herbs and and some fresh produce. This may be one of the best things I’ve made all year, and it was pretty straight forward in…