by Madison pollard
Often when I’m cooking at home in Spain I’m trying to use new ingredients that I haven’t had much of before in the US, or food that I miss from home. Chicken wings are occasionally available in Spanish restaurants, but nowhere near as frequent as American restaurants. Side note – I’m pretty certain that not …
Ahh, yes, one of my most lighthearted and easiest recipes. My keto-inclined best friend brought an $8 bag of pork rinds from Whole Foods to my house. Only to discover that this particular keto and diet-friendly product was essentially flavorless, she nearly discarded them. HELL. NO. Instead of getting got by Whole Foods, I decided …
Three incredible things: Jamaican jerk flavoring, pickling and crunchy fried pickles. All in one. This started as what my friends and I would refer to as a ‘stoner’ recipe, as it’s an unexpected (and seemingly downright bizarre) flavor combination, but it works when you have that craving for something salty and crunchy. I made this …
I recently learned how to make bechamel sauce, thus I have been concocting a ton of crazy macaroni and cheese combinations as cheese sauce is a very practical derivative and skill to have in the kitchen. Diverse for so many recipes, I’ve been working on quesos, drizzles for nachos and pasta sauces. I’ve narrowed down …
When I was at Brew Dog in Berlin with a friend of mine, we were talking about crazy pizza combinations. Brew Dog had a fantastic menu full of unexpected options and toppings – sending me into inspiration overload. But they were missing one that Becky mentioned – fig and pig. As a matter of fact, I …
For anyone who has done Whole30, you probably know that the addition of potatoes to the compliant food list is a game changer. Though one is advised to consume in moderation, we’re relieved to have the option when we crave comfort food. When you’re on that 30 day journey of clean eating, you’ll feel good, …
I’ve been on a serrano jamone overload lately in Spain – it’s such a tasty product here and is more affordable than back in the U.S. But I’ve decided it’s time to get back to my roots with some super classic pork belly. These crostinis were originally an idea I had for an appetizer when …
It all started when I found chipotle chiles in adobo sauce in El Corte Ingles. Wait… let me back up a little. In Spain, the ‘international food’ aisle is far more limited than what I’m used to in the U.S. It has not been an easy adjustment for those of us whose lives depend on …