Food Without Borders

Ok, so if you live in Hous­ton, please don’t tell my mama that I made backed mac­a­roni and cheese with­out using yel­low cheese. We South­ern­ers love our mac ‘n cheese. So much that you will find it on the menu of many high-end restau­rants — of course it will be made using truf­fles, aged Gouda  […]

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I talk with a lot peo­ple who are unsure what to do with ground bison aka buf­falo. Ground bison is well known as being a leaner and often an organic sub­sti­tute for reg­u­lar ground beef. Beyond this, bison does have a dis­tinct taste that is dif­fer­ent than it’s beef coun­ter­part; it just needs to be […]

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While vis­it­ing Tokyo and Kyoto I made every attempt pos­si­ble to only eat Japan­ese food. After a week or so this can become a daunt­ing task. I was very happy to find “Japan­ese spaghetti”. Usu­ally it is made with a cheesy mari­nara. The meat is often pork or tuna. I like to make this dish […]

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