Food

Shrimp ramen with red peppers and black chopsticks

Bring on the Heat (Part 3): Vietnamese Soup with Red Curry and Coconut

I didn't plan to write three posts in a row dedicated to spicy foods, really....
Spicy harissa paste in a white ramekin

Bring on the Heat (Part 2): Harissa

I may not be competing in tonight's "Bring on the Heat" episode of The Taste...
Thai green curry with eggplant and basil

Bring on the Heat (Part 1): Green Curry Paste

You can find a terrific green curry paste in the store, but it's fun and...
A bowl of creamy pumpkin soup with garlic and pumpkins in the background.

Sherried Sweet Potato and Crab Bisque: A Sublime Soup

Yesterday I promised that roasted sweet potatoes would be the beginning of many delectable dishes....
Cubed roasted sweet potatoes with thyme

Roasted Sweet Potatoes: The Beginning of Beautiful Things

Hardly the electrifying entrance to my 2015 blogging that I had planned, especially given my...
Creamy goat cheese mousse in a glass bowl

Goat Cheese Cream (Dessert Topping) | What I Made on The Taste

Poached fruit is one of my favorite desserts. Elegant and flavorful, beautiful and delicious. Easy...
Single ceramic spoon holding tuna tartare garnish

Red Wine Poached Pears with Goat Cheese Cream & Candied Pistachios | What I Made on The Taste

When the "Happy Holidays" challenge was announced on The Taste, I immediately thought: Lobster! Duck! Roast...
Glass pedestal bowl of candied pistachios

Sweet and Spicy Candied Pistachios | What I Made on The Taste

Sweet. Spicy. Salty. Down-right addictive. Candied nuts are the perfect cocktail nibble or crunchy garnish...
Gourmet layered appetizer with fresh herbs on a white spoon.

Sesame Seared Tuna with Radish Salad and Satay Sauce | What I Made on The Taste

Normally I don't drag one story and recipe out for three blog posts, so please...
Gourmet layered appetizer with fresh herbs on a white spoon.

Sesame-Crusted Tuna with Satay Sauce and Radishes | What I Made on The Taste (and Why)

This is the first part of a three-part series on this dish. For the recipe...