"How do you come up with those flavor combinations?" may be one of the most common questions I hear as a cook. About 12 years ago, a self-acknowledged professional midlife crisis prompted me to try professional cooking as an avocation.
This is your safe space for exploration and geeking out.
When preparing foodstuff, you can create wonderful meals by playing up contrasts.
Sometimes it's hard being a foodie with a day job.
This is the work of evil geniuses.
She grew up in Sheboygan, Wisconsin, where a meal meant "the three-point landing -- a huge hunk of meat and two little piles of something vegetable-ish." She moved to Portland for culinary school but kept her Sheboygan mindset. Food meant "midwest fare -- always meatcentric," she says.
If you're a carnivorous, burger-loving Angeleno, chances are you've already debated with your friends about where to go for