I remember the first time I watched Ratatouille. I was maybe twelve or thirteen, sitting in our small apartment in Croix-Rousse, Lyon, with my little brother. At the time, I thought it was just another Disney film — fun, colorful, full of rats and talking food. But years later, as a student in Lyon studying art history (and always hungry), I watched it again one rainy afternoon with a friend, and I saw it differently.
Coq au Vin (pronounced kohk oh van) is one of the most iconic dishes in French cuisine. Translating literally to “rooster in wine,” this rich and comforting stew is deeply rooted in the history of rural France. It was originally created as a way to tenderize tough, older birds through long, slow braising in wine with aromatics and vegetables
Boeuf Bourguignon (pronounced buff boor-gee-nyon) is more than just a beef stew—it’s a cornerstone of traditional French cuisine that has captivated palates for generations. Originating in the Burgundy region of France, this dish was once humble peasant fare, made to tenderize tougher cuts of beef through slow cooking in local red wine
Southern Shrimp and Grits is a quintessential Lowcountry dish from the coastal regions of South Carolina and Georgia, blending creamy, stone-ground grits with succulent shrimp in a rich, savory sauce. This comfort food classic combines the earthy flavors of grits with the bold, smoky notes… Read More »Southern Shrimp and Grits
There’s something about a New York bagel with lox that speaks louder than the city’s honking taxis or its rush-hour subway crowds. It’s not just food—it’s heritage on a plate. It’s the bite of history and diaspora, of Jewish kitchens on the Lower East Side, of early morning smoke and salt, and a rhythm that has pulsed through the boroughs for over a century
Cajun Boudin is a beloved South Louisiana sausage that embodies the region’s rich culinary heritage. Traditionally made with pork, rice, and a blend of bold seasonings like cayenne, paprika, and green onions, boudin is stuffed into natural casings and either steamed, grilled, or smoked.
Texas Chili con Carne, often just called “chili,” is a bold, hearty dish that’s a Lone Star State staple. True to its roots, this chili skips the beans, focusing instead on tender chunks of beef simmered in a rich, spicy sauce made from dried chiles, garlic, and cumin. It’s a smoky, fiery bowl of comfort, perfect for game days or chilly nights, traditionally served with cornbread or over rice.
I’ve lived in Wimberley all my life—just a winding drive down Ranch Road 12 from Austin, where the cypress trees sway and the Blanco River runs cool even in July. But come November or Christmas morning, or any long weekend when all the babies and grandbabies come home, you’ll find me in my kitchen before the rooster crows, flour dusting my apron, sausage sizzling in the skillet, and the smell of something real Southern filling up the house
The Pittsburgh Primanti Bros. Sandwich is a hearty, iconic dish from the Steel City, born in the 1930s at Primanti Bros. in the Strip District. Designed for truck drivers needing a quick, one-handed meal, this sandwich piles grilled meat, melted provolone, tangy vinegar-based coleslaw, fresh tomato slices, and hot French fries between thick Italian bread.
I remember the first time I bit into a Cuban sandwich in Miami. I was ten years old, barely a year into our new life in America. My father had just picked it up from a small ventanita in Little Havana—a pressed sandwich wrapped in wax paper, still warm in his hands. He handed it to me and said, “No es como en Cuba, pero te va a gustar.” It’s not like in Cuba, but you’ll like it.