Author: Patty

Here are some of the European and American variations of pasta salad I have made over the years. While relatively easy to make, there are specific ways to make a… [Continue Reading]

The food nutrition label, now on nearly all packaged foods in the USA, is vital to making informed and healthy decisions regarding food. Here is some of what I look… [Continue Reading]

We all know alcohol is not the healthiest of drinks, but I do not think we know the extent of the dangers alcohol has introduced into our lives in general,… [Continue Reading]

Globally there are many cuisines, and each tells a story about a region, its land, plants, animals, and people. But I could never wrap my head around what an overall… [Continue Reading]

This post is focusing on the spices, not herbs, that I keep on hand in my kitchen for cooking most American, Southern, Tex-Mex and “Americanized” international dishes. Spices are the… [Continue Reading]

I follow Maangchi and these recipes are based on hers. I have found her the easiest to follow, and with the best results. These are my favorite Korean dishes of… [Continue Reading]

My middle-eastern friend, Jackie, sent me a text following the Lebanon’s Best + Tasty Breakfasts post. She loved it and even sent a link to her mother. Then she suggested… [Continue Reading]

Mustard is one of the great condiments, in my humble opinion. My spouse and I always have a variety of mustards in our fridge and pantry. Yes, I can make… [Continue Reading]

Everyone thinks I go out of my way to host dinner parties where everyone gets their dietary needs accommodated. I do not find it that hard to do, so here… [Continue Reading]

My son, Sterling, is celebrating a birthday, and just happens to be a fabulous cook who also takes very good food photographs (the first photo is from PattyCooks, but all… [Continue Reading]

My neighbor had asked my spouse and I join her, and a small group of friends, for a special Margarita gathering. She was going to supply the tableware, chips and… [Continue Reading]

The situation right now, is that the food industry newsletters are lamenting the rise in the cost of staple foods like condiments and any glass jarred foods, and apples, eggs,… [Continue Reading]

Here I am discussing boiling as a cooking technique. There are a variety of aspects of boiling that can change the nutrients, and even taste of the food being cooked…. [Continue Reading]