There are times when the very words of a couple or more ingredients evoke the passion one needs to make a new dish—or more, just ask Marcel Proust how he felt about the word “madeleine.” So once my mind idly paired the words “ginger” and “lemonade.” I took a stab at a primitive “Ginger Lemonade”Continue reading “Apricot Rum Sauce”
Here’s another one of those spectacular Asian dishes you can prepare ahead of time, chill, and whip out at the last minute, smiling modestly at how brilliant and efficient you are. Try to be humble. Jerry Weinberg
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