Food & Ingredients

5 Mexico City Street Foods You Need to Eat (& Where to Eat Them) — Bite-Sized Guide: Mexico City

Over the past year, I've taken three trips to Mexico's vibrant, chaotic capital city. My reasons for such frequent peregrinations can basically be boiled down to one ultra-compelling factor: the food. Compared to Mexican cuisine made here in the states, the food in Mexico is fresher; the ingredients more local; and the skilled cooks who prepare the tacos, tortas, and everything else are veritable masters of their art, often boasting years or even decades of experience making their one signature dish.


Goa Ahead, Fall in Love with This Pantry Staple from India — Travel Intelligence

(Image credit: Liz Clayman)

Earlier this year, I traded the frigid New York-Paris grind for a tiny beach hut in Goa. Situated on the Arabian Sea, midway down India's southwest coast, the former Portuguese enclave is known for its miles of beaches and (for lack of a better word) enthusiastic full-moon parties. While I have nothing against large groups of people dancing all night under the light of the moon, I skirted the issue entirely and tucked myself into the more rustic south Goa, which offers seclusion and a low-key attitude.


How To Make Classic Spanakopita — Cooking Lessons from The Kitchn

(Image credit: Quentin Bacon)

I've been very lucky. I learned to make spanakopita, the Greek spinach and feta casserole encased in filo dough, from a variety of sources — even without the benefit of a Greek grandmother by my side. I had books, I had friends, and eventually, I had professional cooks show me. I've also spent a lifetime eating it and enjoying every bite in diners, upscale restaurants, and, yes, versions made by someone else's loving Greek grandmother.

I noticed a few key things along the way, learned lessons from trial and error, and have modified my recipe over the years to create a fail-proof pie (it's all in how you fold it), with a filling so rich and flavorful you'll wonder why you waited so long to make this a part of your home-cooking repertoire.


The Top 5 Kitchen Scraps to Turn into Plants — The Living Kitchen with Abbye Churchill

(Image credit: Abbye Churchill)

Here's the truth: Not all plants are created equal. Some actually are more flavorful, more robust, and more delicious than others. And so instead of tossing the scraps from that amazing piece of garlic, mind-blowing potato, or ideal onion, why not get the most bang for your buck and use its winning genes to create a new plant?


Hey, Don’t Forget to Pick Up Some Meyer Lemons While They’re in Season! — Eat This Now

Hi, Kitchn readers!

This is just a check-in to make sure you're getting your fill of all the gorgeous winter citrus still bubbling up at the market. In the dark din of winter, with so little produce at its best, winter citrus is a sparkling oasis.


10 Exciting Ingredients to Gift — The Kitchn Holiday Gift Guide

When it comes to food gifts, we highly suggest anything that's been homemade with love. Unfortunately, this time of year, not everyone has a ton of extra time to make treats for everyone on their list.

Instead, consider gifting one of these fun ingredients. They're more exciting than a bottle of ketchup and not likely something people think to buy for themselves.

Just tie a pretty ribbon around it or put it in a cute gift bag (anything with a polka dot is a win) and call it a day.

<p><a href=''><strong>READ MORE »</strong></a></p>
Powered by WordPress All Content Copyright © My Perspective, Tips, Advice, and Things I Find Interesting
Theme created with SpiderWeb Press™.