One of our favorite things to keep in the fridge is miso. Miso is a Japanese paste produced by fermenting soybeans with salt and a culture called ‘koji’ (KOH-gee).
Read MoreJanuary is a time of year when many skip alcohol or try to meet new exercise goals. It seems like a good time to incorporate some healthier recipes into the mix.
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 made this soup as an antidote to the upcoming election and the tea-based broth is soothing and therapeutic.
Read MoreChimichurri is a specialty of Argentina and Uruguay and is usually made with parsley, garlic, olive oil, oregano, and red wine vinegar.
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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