Anise- Peach Pork Chop | Black Eye Peas

I’ve been sitting on this idea since the summer,  but only recently checked it off of the list. We’re moving soon,  and it was time to clear ou all the extra stuff, and reclaim some precious mental space. My mom gave us this peach jam about a year ago, but it’d been unopened ever since….

“Golden” Seafood Soup

I know you’re here for the soup– but first, let’s talk about beer. I drank a lot of beer when I lived in Munich for a summer, and really enjoyed nerding out about how the beers were made. It was cool to experience what local variations did to the beer, and the cultures built upon…

Ẹ̀fọ́ Riro: Yorùbá Spinach Stew

Without fail, I usually have a heavy craving for Nigerian food at least once per month–I just don’t always act on it. Some things require too many special ingredients, or time to prepare–and as I’ve learned multiple times, you really can’t rush “slow food”. “Ẹ̀fọ́” (pronounced “Eh-foh”) is kind of a generic Yorùbá word for leafy…

Coconut Curry Chicken

For the days when your stomach says “eat out” but your wallet says “no way” —

Cocoa-Chili Chicken | Tahini Sweet Potatoes

This spice blend is the perfect example of trial(s) and error. I made a prototype version two years ago,  but got a little discouraged by the initial result.  Back then,  I tried to use it as a dry rub, and if it wasn’t burning up before the meat had cooked, it was literally flaking off…

Chickpea & Chorizo Stew

When I was younger, I never really liked leftovers (sorry mom). Maybe I was indoctrinated into the “made to order” mentality from fast food restaurants– or maybe I was just spoiled. Nowadays, I recognize that leftovers–especially when you’re the one that put in the original effort to make them–are life. Still, it’s a good mental…

Gunpowder Stir-Fry

It’s official: the Craving Mad 50 Giveaway is live.  As the 50th post gets closer, I wanted to remind you to follow @craving_mad on Instagram, and tag your friends on your favorite CM post with #cravingmad50! It’s that simple to enter, and it puts you in the running to win a signature spice blend of…

Jägerschnitzel

It’s finally spring again, and as you can tell, I’m dying to get back to fishing, and hiking. For now though, I’ll channel the wilderness to make Jägerschnitzel–a derivative of the simple stews that hunters in the German-speaking world could assemble with the resources available in the woods. Most of the schnitzel I’ve eaten was…

Herb-Smoked Trout|Charred Citrus Couscous| Tarragon-Pepper Sauce

When it comes to new culinary ideas,  some are worth saving. I started mentally running through this idea a few weeks ago, but I figured it best to premiere it on a special occasion. Luckily, Dani is never far from doing something worth celebrating–she got an awesome offer from an architecture firm, and is that…