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…

Lemon-Rosemary Chicken | Feta Corn

Now that Craving Mad has been going for a while (this is post #114!) there’s been plenty of time for me to run out of new ideas… it could happen to anyone, right? There have been the busy weeks, the uninspired weeks, and plenty weeks with almost no groceries (well, maybe those count as busy…

Chicken & Corn Soup

It’s hot outside…so hot that I can’t really come up with a unique name for this one. Regardless, it’s a pretty simple combination of chicken, corn, peppers, and a few handfuls of herbs. It’s similar to my riff on Ajiaco¬†but without the sweet potatoes, and more chilies. It’s been a busy few weeks, but these…

Tom Kha Gai– Thai Chicken & Coconut Soup

I found some kaffir lime leaves at the market a few weeks ago, and decided to use them for the first time…and I wasn’t disappointed. Once you combine that intense citrus flavor with the Thai basil, coconut, and turmeric, you have the base for the perfect soup. I ended up using chicken, but I can…

Harissa-Maple Chicken| Roasted Carrots |Sunflower Pesto

When I started cooking in college, you’d think I would start off with the basics…but if you’ve ever mentioned food around my family, you’d realize that it just isn’t our style. I dropped my meal plan to save money, and started filling the void with my dorm-room kitchen attempts. Back then, I needed Uber and…

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,…

Ilalasepo: Ondo-Style Okra Stew

I’ve reflecting a lot lately, and thinking about all of the different influences that shaped the way I eat– and cook. Somewhere within that autobiographical journey, I stumbled on an old memory from sometime in elementary school; it was an assignment that asked me to describe my favorite food. Easy enough, right? Pizza! Fries! Apple…

Pine Nut Chicken

There are certain ingredients that trigger an instant reaction. For example: the moment I see okra, I’m already picturing my grandma pounding yam, or when I see extra coffee beans, I want to grind them up, and…make a dry-rub (what did you think?). Pine nuts are definitely one of those ingredients. They’re usually pretty expensive,…

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…