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"Appetizer"
I’ve been dying to use Trader Joe’s Coconut Cream, ever since I first saw it on the shelves a couple months ago.
These taquitos turned out to be a perfect application. The sweet potato puree - flavored with roasted garlic, dry roasted chile de arbol, and coconut cream – makes more »
If I learned anything on my trip to Italy last summer, it’s that there is no such thing as Italian food.
Each region of Italy has it’s own distinct style of cooking, deeply rooted in locally available ingredients and the economic history of region. In some cases regional feuds interfered with more »
It’s Halloween, and while other bloggers are bringing you pretty cakes that look like candy corn and clever spooky vegetables trays, I thought I would show you some food that is quite literally frightening.
One of my chinese students, Gigi, recommended Century Eggs to me after I more »
‘Tis the season for pumpkins.
It seems like these days just about every food blog (not to mention every picture on Pinterest) is featuring some lovely winter squash recipe. As evidenced by my glowing recommendation for those brownies, I L.O.V.E pumpkin. I can’t get more »
My great great grandmother, Orra Bell Hose, married an Englishman.
After fighting in the civil war, Ora Belle’s father, John Henry Hose, moved the family to the Black Hills of South Dakota, where they opened a boarding house for miners during and the gold rush of the late 1800s. That’s where Ora more »
Wecome!
Hello and welcome! We're a couple of academics with a passion for food. This blog is a mixture of stories, recipes, and science. We're glad you're here, and we hope you'll join us as we share our insights into the chemistry and economics of good food.
(For more information see our About Us page.)
