COOKING BACK: A FOOD RUN

 I have been writing on this platform (COOK REVIEW) for ten years now not counting cooking for the direct and dimensional creative task of food blogging it beginning in Portland, Ore. in the year 2000 continuing on to NYC as a professional cook (so that's more than twenty years of personal investment...

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A BISQUE MEAL

 "A dish belongs in a meal, and the cook has to plan the meal so that what goes with what makes gastronomic sense."                  (the Ms. Julia Child)Gigandes beans long marinated in vinaigrette (and already cooked through tender; from Whole...

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HER TAKE AND EAT IT TOO

Photo by T.M., from her kitchen in CA.     It's beyond delight a follower of my blog created her version of fruits and greens salad using my recipe and sending me a photo message excited how it turned out - and here it is! I think it looks amazing and delicious, the combination of ingredients...

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A TAGINE OF DATES AND NUTS

This is pure-inspired by the ingredients I have and not because I wanted to make a tagine (a thick stew sauce of fruits, herbs and earthy spices perfect over scented rice with origin in N. Africa) - but there is a complementary surrender to the which comes first enigma, notwithstanding, and did just...

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GROWING PEAS

 My favorite vegetables in the universe (in food form) are pea tendrils cooked classic Chinese-style (Cantonese tradition) of simply emboldening the ingredients with not much to it but a few confit of garlic, rice vinegar water to liquify and a dab of oyster sauce to braise quick. I could eat a...

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