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French Fridays with Dorie: Crunchy ginger-pickled cucumbers

It’s a quick French Fridays with Dorie this week – this was a super easy and fast recipe to make (Crunchy ginger-pickled cucumbers, p 340). And thankfully because even though I have been in Paris (and I know many of you wish you were too!), working at La Cuisine Paris, leading recipe testing sessions (this […]

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Sobeys Moodie Foodie app: match your mood to your food!

Come on, admit it. More often than not, you’re on your way home from work and have no idea what to cook for dinner. You wish Google worked on the subway (it does here in Paris!).  Or, you’re standing in the supermarket wondering what to do about dinner.  Madly Googling recipes, hoping inspiration will come […]

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Travel Tuesday: Cantona archeological site (La Casa del Sol), Mexico

Imagine, an archeological site that in Mexico that isn’t cluttered with tourists. One you don’t have to visit at the crack of dawn to get the pictures with no people in them. Well it exists and I was fortunate to discover it on my recent trip to Puebla.   Though I am a little loathe to […]

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Talavera ceramics in Puebla, Mexico

See that up there? Yeah, the beautiful blue and white ceramic tiles? The ones I WISH I had enough of to tile our being-renovated-as-I-type-this-bathroom (thanks Neil for being there to supervise!)? Well those seemingly ubiquitous “Mexican tiles” are much more unique than I realised – being Talavera pieces.   Talavera is a distinct type of […]

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French Fridays with Dorie: Corn pancakes

It’s going to be a short and sweet French Fridays with Dorie this week. I made this week’s recipe – Corn Pancakes (p 337) – ages ago as a quick dinner that I served with a salad.  An interesting recipe with just eggs, flour and corn, I wasn’t sure how they would turn out and […]

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Mole made simple with Chef Alonso Hernández at Mesón Sacristía de la Compañía

Mole (pron: molé). Apparently it’s acceptable to eat this for breakfast, lunch and dinner if my recent trip to Puebla, Mexico is to be believed  Whether it’s served over chilaquiles for breakfast, or over chicken for lunch or dinner, mole poblano, the dark chocolately-brown sauce is most definitely ubiquitous on Poblano menus. The history of […]

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