Cuisine. Culture. Commentary.
I’m always nervous when I come up with my own recipe – a THK Original, I call it. I’m worried the ingredient combinations and cooking methods I’ve concocted in my head won’t actually work. That’s why, when a dish comes out just as I planned, I am elated. This was one such case, and I got…
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Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient. In my mind any type of fruit is a spring/summer thing. I guess it’s because it’s refreshing…
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I tend to eat a lot of pasta all year-long, but my noodle intake really seems to spike in the cold months. It’s the comfort food I crave to warm my belly when it’s freezing. Also, when it’s cold I don’t want to walk to the good grocery store for better ingredients and it’s so easy to…
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Believe it or not, but I had never made chili. There are two main reasons I never tried: I’ve never really liked chili. I’m a big fan of the chili toppings (sour cream, cheese, fritos…) but the chili itself…meh. I’m not big on beans and that seemed to be a major component so I’d just…
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September is the official start of fall and while most people excite in the change of seasons because it signifies a change in wardrobe, I like the transition to fall because it means new ingredients. One thing that’s in season in September is arugula. Arugula is a lettuce, which usually means “salad base”. That’s still…
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I was recently in a café and noticed a lovely wild rice salad in the case. Or at least I thought it was lovely until I realized it was chock full of raw red onions and some other ingredients I’m not super fond of. Still, the idea of a wild rice salad appealed to me…
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This recipe for chicken bacon avocado salad jumped out at me as a great salad-as-a-meal option. The addition of asparagus makes it feel even heartier so you essentially feel like you’re eating a full meal in one bowl rather than spread out in different sections on a plate. I mean, separating your meal’s components is…
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I have consistently posted on this blog every weekday for a while now which means if I’m slacking I must be reeeeeally busy. That’s why when I had almost all of Sunday free, I thought the best thing I could do for myself was to cook up something yummy so I would have a fresh…
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One if my great new cheese discoveries is dunbarton blue. It’s a blue cheese with cheddar as the base. The texture is more like cheddar so it doesn’t crumble the way you may be accustomed to. Even the people I was with who don’t like blue cheese liked this one. I had to have more…
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I wanted to use some very Fall flavors in the salad at Friday’s dinner party and that meant pomegranate and fennel. This is an incredibly easy salad to put together. Simply dump the lettuce into a bowl and top with chopped avocado, crumbled gorgonzola, shaved fennel (a mandolin comes in handy here), and pomegranate seeds.…
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Peaches to Apples 