Confessions of a Foodie!
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Introducing Boards nā Boxes by Kam
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Charcuterie and finger foods for all occassions. -
Grilled Mediterranean Octopus
Grilled Mediterranean Octopus Equinox Restaurant (Washington, DC) $$$ My first experience with Octopus; but certainly not my last. I wasnāt sure ... -
From Home Cook to Culinarian
Back in April, I decided to pursue my passion in the kitchen and enrolled in a Culinary Arts program. -
Sweet Potato Hash: The Perfect Post Holiday Dish
If you're anything like me, you have food left over that is STILLĀ uncooked from the Thanksgiving holiday. I happen to have two large bags of sweet ... -
Smoked Turkey
ItāsĀ true, once youāve smoked a turkey you wonāt want it any other way! This Thanksgiving holiday I prepared two birds. Both were delicious; but there was just something about the taste and texture of the smoked turkey that took it over the top!Ā -
Potato Rosti: The Art of The Flip
Rosti is Swiss breakfast dish which featuresĀ potatoes as the main ingredient. Many in the US may refer to this same dish as a potato cake, or, simply as hash browns.
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Applewood Smoked Trout
Smoke the fillets at 225 - 250 degrees for approximately two hours. Applewood chips are perfect!
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Beef Rib Brine
Thereās nothing like a good brine on your meet before smoking, grilling or even baking. Lock in moisture and have a deliciously juicy finished prod... -
Life Hack!: Inside the Kitchen of a Digital Cook
Iām not a Milennial; but I embrace new-age cooking techniques and tools. In fact, I have a secret to share. As much as love to cook, I rarely use a stovetop or conventional kitchen oven. -
Confessions of a Foodie!
Personally, I struggle in between the world of Whole Food Plant Based (WFPB) nutrition, Pescatarian and all out cook-out carnivore.
