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Category Archives: chile pepper
I love to cook (um… obviously). For me, cooking is a relaxing, creative outlet, and one of my favorite ways to end a busy work day. While following an anti-inflammatory diet keeps me energetic and pain-free most of the time, I … Continue reading
Farinata, made from a batter of seasoned chickpea flour and water and cooked in a generously oiled cast-iron skillet, has a texture somewhere between polenta and flatbread. In France and Italy, it is traditionally baked thin, until crisp at the … Continue reading
Hot and sour soup is one of those dishes that makes me feel, keenly, that food truly is medicine. The first time I tasted this soup as a kid, I was put off by its viscosity and potent tang. By … Continue reading
At first, packing a gluten-free, anti-inflammatory camp pantry for a week-long camping trip in Minnesota seemed a bit daunting. Then I really thought about it, and realized that a lot of what we eat translates fairly well to cooking over … Continue reading
Flavored salts are simple to make and add easy pizazz to any dish. Last fall, when the Midwestern Gentleman and I harvested our herb garden, I put up several jars of herb salts: lemon balm salt; thyme salt; and a … Continue reading
I’ve been making a variation of this tender, flavorful chicken since I was a child; it is one of the first entrees I ever learned to cook by myself. Made with organic, free range, antibiotic and hormone-free chicken, it is … Continue reading
This recipe is my take on the ubiquitous peppersauce that turns up the gastronomic piquancy in Trinidad and Tobago cuisine. It’s ridiculously easy to make, and bestows a complex flavor (not just heat) to a wide range of dishes. The … Continue reading
You might have thought I’m finally over Trinidad & Tobago… but that’s actually not likely to happen any time soon. Inspired by our visit, the Midwestern Gentleman and I are still spicing up our home cooking with the flavors of … Continue reading
If you follow a gluten-free diet and are traveling to the lovely sister-islands nation of Trinidad & Tobago, then you need an Aunty Arlene. In fact, even if gluten poses you no risk, you should still hope to experience such … Continue reading
As you may already have guessed, the Midwestern Gentleman and I call this soup “purple velvet” for its deep purple color and its velvety texture. It’s startlingly pretty, with a reddish-violet vibrancy when freshly cooked that deepens to a more … Continue reading