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The dish for the Week 43 theme, American Southwest, was surprisingly hard to choose. You would think that, with all the research I've be...

I really, really, really need to get better about posting and documenting things here before I am two  years behind on cooking challenge mem...

I wanted to finish off our jar of lingonberry jam and an opened package of sour cream, so the logical choice was to make some Swedish meatba...

Remember last year's deconstructed challenge when I made a spam musubi bowl and counted it for the AtWCC, because I was probably never ...

First group post for the 2023 cooking challenge! Week 4: instant I knew immediately I wanted to make something new in the Instant Pot, since...

Our next experiment with Parwana recipes was also on Eid (last year), a couple hours after the khetayee fail . We hoped that we would have b...

After two great recipes from the Parwana cookbook (the meat kofta sauce and the bolani ), I was really excited to try something sweet. I ha...

We had our first real taste of Oaxacan cuisine in LA over a decade ago (brief look here ), and have tried to explore more of the cuisine on ...

Coming off a challenge year where I made a lot of salads including shredded cabbage, I did not want to do that for the week 2 cabbage challe...

I haven't finished posting the 2022 challenge yet, so this might get confusing, but I've had most of this year's just sitting an...

I'm not the biggest fan of mixing fruit with savory dishes, but I was hoping to find something for this challenge week that wouldn't...

We've been to Macau once. It was a one-day excursion over 17 years ago during a trip to Hong Kong, and I don't remember much. (Of co...

Back in 2014, the first year I (unofficially) did the 52 week cooking challenge, one of the themes came up as molecular. It was one of the f...

When I think of Georgian food, the dish that immediately comes to mind is khachapuri. We've never been to a Georgian restaurant to try i...

So behind on catching up from last year's challenge! I've already made Week 9's dish for this year, so I really need to get goin...

I don't know if I've mentioned it before, but I love, love, love garlic chives. In reading the Parwana cookbook, I learned that in A...