BLT stands for Bacon, Lettuce and Tomato, which are placed between two slices of toasted white bread spread with mayonnaise. It is one of the most popular American sandwiches, and by now is known in many other countries as well. The very simple combination of the main ingredients works so well together, with the saltiness of the bacon, slight acidity and sweetness of the tomatoes and the fresh and crisp lettuce. Continue reading
With abundance of fresh corn to feed my corn addiction, a couple of weeks ago I felt like cooking some nice corn chowder. The weather was still too hot for such a heavy soup, so I came up with a lighter version for it. Continue reading
I have a weakness for cornbread. The crumbly texture, the salty yet somewhat sweet flavor, the fact it is so versatile – all these make cornbread one of my favorite breads. There are plenty of recipes for cornbread, including on this blog, however, I think you’ll agree there is always room for one more.
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When I saw this beautiful fresh piece of Chilean Sea Bass at the store, I knew it will result a wonderful dish. This fish has such a rich sweet flavor, and a silky yet firm texture, that can be best described as “buttery”.
This tasty bread is the result of an inspiring post by Nancy from the lovely “Feasting with Friends” blog, combined with some leftover spelt and semolina pizza dough I had in my fridge (recipe for which was posted here a couple of months ago). Continue reading
