When I posted this pie on social media, my friend’s comment was simply, “This pie should be in a museum”.
It is big, it is beautiful, it was delicious. I highly recommend, if you have a Sunday with some time on your hands, you tackle this behemoth.
Read MoreThis vegetarian version of the classic French sandwich has chickpeas and fennel accompanying the standard ingredients of olives, capers, parsley and vinaigrette.
Read MoreNeeding a little comfort food fix, Hutspot was the perfect recipe for the Dutch GP weekend. Simple, warming, traditional.
Read MoreI realized I was missing this ritual. The research, the recipe exploring, the ingredient hunting, making a disastrous mess of the kitchen, and trying new foods. Hearing F1 in the background while whisking or chopping, I hope, will always be a part of my personal happiness regimen.
Read MoreSpain gets the double if not triple treatment each year thanks to two weeks of Pre-Season testing and the race at Circuit de Catalunya Barcelona. It’s a good thing there is such a variety of menu options and recipes to make! I have at least three cookbooks focusing on Spain, and still find delicious sounding things I have never tried before every time I open them.
Read MoreSpanish cuisine is full of all kinds of homey, hearty, and filling recipes. This one hit the spot in what was a chilly February evening. Hope you enjoy the smells of the braising tomato sauce and the simmering meatballs. Together with a nice loaf of freshly baked whole wheat farmers bread and some sautéed swiss chard, this is a hearty meal.
Read MoreI love Middle Eastern food when the weather turns cold. The rich spices and hearty dishes are perfect fodor for a little chill in the air. I hope you enjoy this take on fried cheese, and a template for a bright fresh salad to lighten any meal.
Read MoreFor the final race of the season we cooked a small Middle Eastern Feast. We started with Halloumi Bites with Hot Tomato Jam (post forthcoming), and for the main course rich Beef-Stuffed Potatoes in Tamarind Sauce and a Pomegranate topped salad.
Read MoreAccording to the author of this recipe, this soup is referred to as a Black Bean Pick-Me-Up, he explains that little shots of soup are often served at Brazilian bars to accompany your drink, and they go surprisingly well with cold beer and cocktails.
Read MoreTex Mex Shrimp Fajiatas and Mexican Rice for a crowd!
Read MoreKaraage, Sesame Green Beans, Fried Smelt, and Garlic Edamame, and of course had an assortment of our favorite beers
Read MoreThe crunchy walnut-cinnamon topping on this classic Russian Butter Coffee Cake is heaven.
Read MoreWe wanted something savory and hearty to counteract the sudden turn to cold weather here at home. Also, that just seems like the right way to go when watching the Russian Grand Prix (even if the weather there was bright and sunny). These Beef Belyashi (also known as Pirsohki) hit the spot.
Read MoreThis salad is bright and refreshing. It has Indian roots and hails from a 1970s cookbook entitled ‘Singapore Food: A spicy journey through the history and wizardry of Singapore cooking’.
Read MoreI am pretty sure that Singapore Curry Noodles are not “authentic” Singaporean cuisine. But who cares! Does it taste good? Yes. Should you make it for dinner? Yes. Let’s go!
Read MoreThese little gems have the perfect balance of crunchy exterior and moist soft interior. They are simple, and they are delicious. They can be served on their own or with a little side of homemade mayonnaise or your choice of dip.
Read MoreFor the race this year I made a recipe out of a little recipe book I got at Beer Fair when I visited Belgium a few years ago. The recipes are all in French and Flemish, so I did my best to get it accurately translated!
Read MoreZwack is one of my favorite discoveries through this process of exploring recipes from around the world. It is an herbal bitter liquor that adds complexity to any cocktail it finds itself in.
Read MoreHungarian Nut and Poppyseed Rolls are a lovely treat. They are not too sweet and are perfect with a nice cup of coffee or tea. I enjoyed making the two different fillings as they each had unique characteristics, but went very well together and look beautiful stacked up ready to be devoured.
Read More
