When in Rome, do as the Romans do. No better an adage describes surrendering yourself to the cultural surprises, culinary traditions and all, of a foreign country. This is especially true when you’re on holiday and wanting a little guilt-free indulgence.
Should I have that extra glass of wine? Should I really be having a huge cup of gelato in the middle of the day? Oh go on…
When it Rome, right? Continue reading
Springtime has hit Switzerland in full force. The blossoms are blanketing park benches. The pick-your-own tulip fields are in bloom. And seasonal fruits and vegetables are making their yearly appearances in our many farmers’ markets. Continue reading
Hello Spring. It’s good to see you out and about.
I love this time of year. There is nothing better than waking up in the morning to that small chink of sunlight cascading across your bed, summoning you out and into the stretching day.
It’s a fantastic feeling. Spring. Everything seems to come to life around us. Including me. In goes my winter gear, my boots, my heavy coats. Out comes my jogging shoes, my sundresses, and of course, my shades. Continue reading
During his adolescent years my father lived with his grandfather, a chef who worked at the historic Drake Hotel atop Chicago’s Magnificent Mile. He learned the tricks of the cooking trade largely from him; the 101 basics, plus all the trimmings. Continue reading
There are some foods you were born to love. For some, it’s chocolate. For others, it’s a freshly baked baguette.
For me, it’s Thai food. No question about it. Continue reading
Japan is a very special place for me. Not only is it where my mother grew up, but it’s where the rest of her family, including my cousins, aunts and uncles, still live.
When I was in graduate school, I spent one semester studying in Niigata Prefecture on Japan’s main island of Honshu. It was an amazing experience. Not only did it provide insight into my mother and her culture, but it also marked the beginning of an expat life that eventually brought me to Basel. Continue reading
There is nothing more motivating than a close-up shot of a fresh salad to keep your diet resolutions alive in January.
Despite my greatest urge not to make get-fit vows for the New Year, this holiday season found me staring, in disdain, at the extra bulge that found its way into what I call my “second stomach” — aka, my THIGHS. Continue reading
Today I found myself thinking of Hong Kong. I lived in this city longer than any other place in my adult life. It was where I called home for most of my roaring 20s. It was where I grew into an adult, blossomed as a writer, and found real, make-you-smile-when-no-you-think-no-one-is-looking, love.
But before all of that happened, life in Hong Kong was very different for me. Equally enchanting. But oh so very different. Continue reading
Thanksgiving has become my tinker-toy holiday. Don’t get me wrong – I adore it – but it can be lonely being an American expat during this holiday. No one else, with the exception of the Canadians, celebrate this holiday. And even they mark it several weeks before us.
It’s difficult to plan a day-long culinary extravaganza when you live in a country that doesn’t share the same national holiday. But it’s even more difficult to get into the Thanksgiving swing of things when few others share in the excitement of this culinary celebration. Continue reading
Pulled Pork Tacos – Saved by the Slow Cooker
I’ll be the first to admit it – I’m not a huge fan of the slow cooker. Don’t get me wrong, it’s an absolute Godsend for those on a time crunch. In the first few months after Aidan was born, it was my go-to kitchen appliance. I used it for soups, for scalloped potatoes, for stews, you name it. Chuck whatever you can find in the fridge, set it for 5-6 hours, and be on your way. One-stop pot, one-stop cleanup. Worked for me.
As time passed, however, I grew weary of it. Mostly because I was finding that recipes you would normally make over the stove top or oven lost a bit of their flavor when substituted with the slow cooker. Continue reading
chasing thyme 