Schnitzel is typically made with veal, pork or chicken, so it never even occurred to me to schnitzel up some venison until we went to Namibia where they have two things in abundance: wild game and German culinary influence. Continue reading
Not to be confused with Rusted Root. Continue reading
What the heck is a “schmorma” you ask? It’s a name entirely made up by me. I mean us.
Cooking a whole fish is actually very easy, so easy you don’t even really need a recipe. Continue reading
Sometimes, folks, every dish I touch doesn’t turn into heaven in your mouth. At LWK, we post the fails too, just for funsies. My first fail! (She says with feigned excitement.) Continue reading
How many times in a row can you say “bourguignon” as fast as possible?
This is a great little make-and-take recipe, which I originally got from a cook book for endurance athletes who need to fuel up during exercise but for whatever reason can’t eat or do not like the electrolyte gels.
This traditional Cuban dish puts a little twist on comfort food.
Despite my love of travel, I actually discovered the za’atar spice blend right here at home. Don’t you just love globalization sometimes?
Best. Dish. Ever.