Breaking Bread: Fresh Corn & Jalapeno Rolls Mini Sliders

Corn, or Maize, is indigenous and was first cultivated in Central Mexico and Central America. It is the most widely grown grain crop in the Americas today. The seeds which are called kernels are technically a grain. Feed maize is used for animal consumption as well as a relatively cheap home heating and ethanol bio fuel production. What's called sweet corn is cultivated for human consumption. Maize first spread to Europe and other parts of the world through European traders and explorers in the late 15th and 16th centuries. It adapts well and can be grown in various climates which made it spread worldwide.

Wordless Wednesday; Vintage Props

Cocktailery & Tomfoolery; 508 Gin Punch & Tamarind Rum Julep

Glendon Anthony Matthew Hartley has been tending bars for nine years to pay his way through fashion school. In the last four years he's been learning about classic cocktails from Jon Arroyo, a well known mixologist.  Born in the US to Trinidadian parents and raised in a suburb just outside DC, he now owns his own beverage consulting company, Hartley Stewart.

Frozen Strawberry Yogurt

I am so happy to make an appearance at Joy of Kosher’s sister online magazine space. I am so honored to be asked by the loyal and friendly staff of Joy of Kosher to develop a recipe for Shavuot, along with my photographs. Please head over to Joy of Kosher and find out what inspired this post here and get the recipe here.

Breaking Bread - The Beginning; Kalamata Olives Focaccia & The Runaway Dimples

Today I am so excited to introduce you to a brand new project in the blogsphere: Breaking Bread! You'll read all about it below, but what you NEED to know is that we'll be #breakingbread monthly with you, baking a different recipe each month, sharing advice, and enjoying the act of breaking bread between friends. I hope you'll join us this month and bake focaccia! For the basic recipe, head on over to our hostess's site, Cake Duchess!

Whoever told you baking bread at home was easy kind of lied to you! There, we said it.

Bread baking is not a simple task. If it were easy, every single home baker across the world would be baking their own wonderful, crispy crusted bread with soft and moist centers every single day.

Feta, Parmesan & Scallions Bread Rolls

This post is short and sweet. Am sharing with you these rolls I baked mid-week. I hope you enjoy them. Great for any occasion. They freeze really well after cooling off and reheat wrapped with foil at a 350F preheated oven for 10-15 minutes.

Dark Pumpernickel Rye Bread

My love affair with Pumpernickel began when I arrived in the United States twenty some odd years back and the romance to this date is still going strong. Me and my Pumpernickel are quite the pair. When it is sold out at the farmer's market or local baker's, to say I feel a sense of betrayal might be an exaggeration, but I get a sinking feeling of deep disappointment. My heart is set on Pumpernickel and I can't pick a second 'yeasted' best. Don't they know to reserve it?! I would appreciate it!

Green Chutney & A Behind The Scene Glimpse Into My Indian Cooking Classes

As many of you know I kicked off my Indian cooking classes series at Living Social 918 F Street in DC this week. With a successful dry run this past Monday and my first class today, Thursday, we are off to a good start.

Frozen Passion Fruit Mousse with White Chocolate Shavings

Super excited to share my Frozen Passion Fruit Mousse with White Chocolate Shavings appearing in The Washington Post, All we Can Eat today, titled 'Mousse call for Passover'. I hope to soon write about the whirlwind, a comedy of sorts, that I go through even when it comes to one single recipe. Read what inspired this delicious, simple yet elegant dessert and get the recipe here to brighten up your holidays. Enjoy the additional photos not appearing in The Washington Post. Scroll down..one little acknowledgment and announcement below.

Ricotta Meyer Lemon Coin Pancakes

I would like to thank Leah for having me guest for Passover in her beautiful space at Cook Kosher. She’s been a wonderful support and a wise sound board. I am privileged to call her my friend and hope that one day soon our paths will cross in real life. Please drop by and say hi and check out the rest of my post and get the recipe for this decadent Passover blini like pancakes here. For more news and updates please follow Cook Kosher on FB & Twitter.

Thyme Infused Ugli Fruit, Ruby Red Grapefruit & Meyer Lemon Sorbet

Ugli is a registered trademark for a tangelo, a citrus fruit, from Jamaica. The original tree discovered in Jamaica is believed to be a natural hybrid between a grapefruit, an orange and a tangerine. The variety that is imported out of Jamaica today has gone through some metamorphosis. I was reluctant for years to purchase it but this year I couldn't contain my curiosity, especially when I saw a crop that didn't seem to pass its prime. The price was per fruit so when the sign suggested to buy a heavier fruit I found it credible. The instruction made sense, when fruit is past its peak ripeness it gets pasty and mealy, inadvertently lighter.