Appetizer We need to commune as the social creatures we are; a good appetizer whets the appetite to meet & greet and satiate the soul. Sunflower & Beet Hummus Hummus is a legendary compilation of peas, olive oil, sesame Read more…
Hasenpfeffer 4 servings Hasenpfeffer is a traditional German dish of brined and stewed rabbit. “Hase” is German for hare or rabbit while “pfeffer” literally translates to pepper, referring to the general spiciness of the recipe which hinges on a spicy vinegar Read more…
Fish n’ Chips 4 servings The first fish and chip shop in the North of England is thought to have opened in Mossely, near Oldham, Lancashire, around 1863. Mr. Lees sold fish and chips from a wooden hut in the Read more…
Steak Salad 4 servings To be honest, I think I invented it. Equipment needed: Large bowl. Grill. Tongs. Cruet for dressing. Salad Spinner. Squirt Bottle for dispensing dressing. Notes: You need a better cut of meat for this to work. NY Read more…
Roast Prime Rib 6 servings The exact origin and beginnings of prime rib are unclear, although most historians agree roasts became popular during the Industrial Revolution in the United Kingdom, Australia, Ireland, New Zealand, United States and Canada. It was during those Read more…
Chicken Stir-Fry 4 servings The word ‘stir fry’ was used for the first time in the 1945 cookbook How to Cook and Eat in Chinese by the author Buwei Yang Chao 楊步偉. The word was invented by Yang’s husband Yuen Ren Chao (趙元任). So Read more…
Whole Roast Chicken 4 servings Whereas it remains unclear whether the chicken or the egg came first; evidence suggests that ground zero for the bird’s westward spread may have been the Indus Valley, where the city-states of the Harappan civilization carried on Read more…
Sweet & Spicy Wings 4 servings The first plate of wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce Read more…
Chicken Piccata:4 servings Origins are unclear. First appearing in American (Italian) restaurants in the 1930’s. Originally made with veal, this technique can be used for many different types of meat, cut into a thin escalope. In Italy, Piccata is often Read more…
It is the second day of the journey. The sun is magnificent in the mid-day morning. Yesterday I rode the Camel. Today I ride behind it in the cart. The view from the camel’s saddle is nicer, but my butt Read more…