thirdculturefoodie

Brent and I made these sandwiches on a lazy Saturday afternoon. Brent took one bite, and immediately  turned to me and said, "This has ...

My favorite part of the school day is reading with my two learning teams. The fifth graders are divided into groups of ten, based on their r...

The beautiful colors in this dish brightened up my mood on a gloomy fall day. The taste is fresh and light, making it the perfect complement...

I hate throwing away food, and bananas just seem to go bad all the time. I modified dozens of recipes and came up with this yummy healthy tr...

This sun-dried tomato pesto recipe delicious, takes zero skill, and has wow factor. This pesto will easily turn boring paninis, pasta and mo...

Spaghetti Bolognese is my absolute favorite food. I've loved it since I was a little kid who pronounced it "skabetti." Making ...

What I love about this dish is the use of a unique Italian ingredient. Farro is a Northern Italian whole grain that works beautifully with t...

Nutella Cake Balls need no introduction. Ingredients 1 box yellow cake mix/ingredients listed on cake package 1 cup nutella 1 bag semi-...

Mama doesn't use recipes. She believes cooking should come from the heart, and should be altered depending on your mood. This is especia...

Charlene and I got this idea when visiting "Ross Rowry" at Papa Razzi in Georgetown. We ordered mozzarella wrapped in prosciutto ...

Charlene Coyukiat impacted the way Georgetown MBA students cook rice the night she prepared Filipino Garlic Rice at the S Street house. Rice...

Back in 2009 my New Year's resolution was to try a new unusual recipe each week, and these enchiladas were my first experiment. At first...