Food Pairings

  1. Beer-Soaked Sweet Potato Fries with Chipotle Mayonnaise

    Beer-Soaked Sweet Potato Fries with Chipotle Mayonnaise
    beer-soaked-potato-fries Hi! I'm Becca, and I blog over at Amuse Your Bouche, where I share my favourite simple vegetarian recipes. My recipes tend to involve lots of vegetables, lots of pulses, and lots and lots of cheese. But, now it's time to indulge in one of my other favourite
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  2. Potato, Bacon, and Cheese Pierogi Recipe

    Potato, Bacon, and Cheese Pierogi Recipe

    Pierogi are the original "you can't eat just one," food, hence the use of the plural form in the name. There are almost as many forms of the word pierogi as there are fillings, which are virtually endless. This iteration is a take on a loaded potato skin minus the pool of grease.

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  3. Jalisco Style Red Pozole Recipe

    Jalisco Style Red Pozole Recipe

    Cinco de Mayo is a chance for all peoples of the world to celebrate Mexican culture, cuisine, and cerveza. But for the people of Puebla, it is the day 4,000 Mexican soldiers defeated the well-equipped French army, twice in number and unbeaten in the 50 years prior. 

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  4. Spicy BBQ Chicken Wings Recipe

    Spicy BBQ Chicken Wings Recipe

    In many of the places I've worked, BBQ sauce is not an item we would keep in stock. So when the infrequent request came in for it, I would have to organize the meat on my grill to buy myself a minute or two, grab a container, then scramble to the walk-in fridge, bolt to dry storage, clamber over to the spice shelf, collect all my ingredients in the blender, then make a mad dash back to the line to save that medium rare steak from becoming coal. Good times. 

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  5. Pork Char Siu Bao Recipe

    Pork Char Siu Bao Recipe

    At first glance, it would seem like these two delights have nothing in common, like Bert and Ernie. But once you get to know them, it becomes apparent that they just work together. Two very different cultures, Cantonese and German, together producing complimentary flavors of plum and blackberry, gently cloved with five spice and a special wheat yeast.

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