Technically this is a summer recipe but here in Florida, it's basically always hot so I have an excuse to cook this on the grill year-round.
Read MoreSearching around the web, I found that Pork katsuretsu or cutlet) was invented in Japan in 1899 at a Tokyo restaurant called Rengatei.
Read MoreThis ramen is almost (but not quite) on the same level as some of my favorites like Ippudo in New York and Ginza Izakaya in Atlanta.
Read MoreUsually, we go out for New Year’s Eve and rely on the wonderful hospitality of our favorite restaurants, however, we’re currently located on a barrier island with a limited amount of restaurants.
Read MoreSince the best way to travel right now is by daydreaming, we are attempting to capture and experience other cultures as much as possible through food; curry is always at top of the list.
Read MoreWe are trying to get back into making homemade pasta again since we dropped off a little after the summer ended so Lee decided to try a Gnocchi recipe.
Read MoreWe made this for Lee to have some kind of hot dog situation going on while watching the last play-off game of the baseball season this year.
Read MoreApparently, we like eating chicken these days. I think we’re on a chicken kick because we really like the baking dish method.
Read MoreChimichurri is a specialty of Argentina and Uruguay and is usually made with parsley, garlic, olive oil, oregano, and red wine vinegar.
Read MoreFair warning, this dish should be grilled outside if you don’t have a good vent over your stove. I promise it tastes really good if you can withstand the blast of billowing, peppery smoke from the spice rub.
Read MoreYou can 100% eat this salad without the chicken and it's really, really good. It's bright, nutty, and filling but the brined chicken and parmesan cheese will add the saltiness needed to make the farro taste just right.
Read MoreIs jerk a flavor, a way of cooking, or is it a specific group of ingredients?
Read MoreFresh and colorful, this summer salad is both healthy and satisfying.
Read MoreGrowing up, my mom made tacos with ground beef and taco seasoning on a regular basis. It was a very simple spread and sometimes it’s just what I am craving.
Read MoreThe best kimchi rice I’ve ever had was a fixture on the menu at a beloved Japanese restaurant in Atlanta that has since closed. It consisted of sliced pork belly, kimchi fried rice, and the most perfect sunny-side-up egg.
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