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At my dinner parties, friends cook for me. I’m not one to make the cooking process invisible. I make the eaters the cook too....
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Foodiecology
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Eat Down the House: Butternut Squash Risotto with Saffron Risotto used to instill this sense of awe and respect in me. Wow, you know how...
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Some people have an eye for cars, others collect movies and music. My mother collects jars – the wide mouth glass variety – to...
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Eat Down the House It is officially springtime (ignore the freezing rain storm that’s expected this evening). Springtime means a lot of things here...
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The first time I had green tea ice cream was the first time I had green-tea-flavored anything, and I loved it! Subtle in sweetness,...
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Squash soups are often made savory, but why not sweet? Over Chinese New Year weekend I had tea with good friends at the Guangzhou...
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A week before arriving in Michigan for Christmas my oldest sister, Sonia, emailed me with the Hawaiian Oxtail Soup blog post from Elise on Simply Recipes,...
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Michigan winters are tough. But we Michiganders know a few tricks of the trade: Wear long underwear. And start your day off with a...
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I ate my first rice ball (onigiri) in college, when my girlfriend Ayako whipped out two from her backpack and offered me half her...
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Classic miso soup combination contains tofu and wakame, but I often use daikon or cabbage. I’m a single working woman. I don’t cook as...
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