Category Cook

Kitchen foibles

Makin' Mochi

Despite the fact that my trip to Japan was many years ago, the sweet and fresh taste of Ichigo Daifuku still lingers on my tongue. I can still remember bringing this perfectly-shaped, white-dusted, pink treat up to my mouth with… Continue Reading →

Stirring the Pot

The end of winter means, unfortunately, the end of risotto season. Personally, I’d eat it year-round — I love risotto — but I don’t think I’d get many takers if I served it in sweltering summer heat. Not exactly the… Continue Reading →

These Are The Fats I Know…

Confronted with two fats, I found myself in an optimal situation. Who knew?

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