Food

Easy Japanese Recipe: Chicken Katsu

by Dr. Jessie Voigts / Apr 24, 2020 /
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One of our family's very favorite Japanese recipes is an adaptation of Tonkatsu (pork cutlets), which we make with Chicken. I first had these while I was living in Japan, and after that, had them several times a week!

Easy Japanese Recipe: Chicken Katsu

It is a very easy recipe, and is so very tasty!

How to Cook Rice Like a Sushi Chef

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Hungry for sushi, but want to make it at home? Here’s your recipe, via Quirk Books’ delicious book, Stuff Every Sushi Lover Should Know.

How to Cook Rice Like a Sushi Chef. From Stuff Every Sushi Lover Should Know

I scream for Ice Cream: 6 Scrumptious and Easy Milkshake Recipes

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If you love ice cream (as I do), then you probably are always making up toppings and recipes in your head (as I do). Last weekend, Lillie and I had a huge container of ice cream to devour, courtesy of my mom and dad (thank you!). So, we decided to have a milkshake party. We came up with 6 scrumptious and easy milkshake recipes - some with a global flair, some with a Michigan bent (Sanders and Vernors are from Michigan!). 

Barbara's Cucina Real Italian Cooking: Pasta alla Carbonara

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In these hard times for us all, locked down in our homes, I'd love to help any way I can - what I do best is cooking, so for all of you who are now spending more time in the kitchen and need some guidance, I'm here for you! If you have some pasta, eggs, and bacon handy, I have the perfect, easy, and delicious recipe for authentic Italian "PASTA ALLA CARBONARA" - and it's FREE! I'll take you through it step by step - watch my full cooking video here - buon appetito!!
 

Where to Eat in Grand Rapids, Michigan

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Wondering where to eat in Grand Rapids, Michigan? Wonder no more: the latest location of our favorite, City Barbecue, is open and full of smoky goodness!

Where to Eat in Grand Rapids, Michigan. (Tip: City Barbecue!)

We went late this spring for a soft opening, and let me tell you how delicious it was...

Speaking Spätzle: What to Know About this Quintessential Swabian Favorite—and How to Make It

by Culinary Spelunker / Oct 22, 2018 /
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Plump and misshapen, with a soft, chewy texture that’s reminiscent of pasta or gnocchi, Spätzle belongs in its own culinary category altogether.

Pervasive in Germany, Austria, and Hungary, and stretching into Switzerland and other neighboring European countries, the popular pasta comes in several varieties. But the miniature dumplings usually share a few common threads – a simple dough, heavy with egg and flour, and a cooking method that involves dangling the dough over simmering water so that it cooks on contact.

Autumn Pumpkin Soup

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This delicious soup hails from Scotland, where we had it one evening after a  long drive to Shannon Airport and short flight from Ireland, and before a drive in the dark from Edinburgh to Inverness. Our friends created such a loving, homecooked meal that the hardships of travel were erased. 

Now, we are comforted by this easy-to-make soup every single time we enjoy it - and think of Scotland, and friends, and the love you put into cooking.

Kid-Pleasing Pumpkin Hummus

by Culinary Spelunker / Sep 26, 2018 /
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Pumpkin loves garbanzo beans – the proof is in the hummus. Add pureed pumpkin into your hummus for a subtle, earthy underlying flavor.

Pumpkin Hummus Recipe

Pumpkin Hummus Recipe

The basic recipe is fast and easy to put together:

1 15-oz. can garbanzo beans

4 tbsp. tahini

4 tbsp. pureed pumpkin

1/4 cup olive oil

1/2 tsp. sea salt

Directions:

Black Forest Cupcakes

by Culinary Spelunker / Aug 28, 2018 /
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Gorgeous house in the Black Forest. From Black Forest Cupcakes

Momos: 5 Things You Need to Know About this Nepalese Favorite

by Culinary Spelunker / Jul 23, 2018 /
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Palm-sized, circular dumplings that are pulled together in a swirling flourish at the top – Nepalese momos are an edible work of art. Tucked inside each delectable one is a mixture of fresh ingredients that are cooked before being stuffed inside the thin dumpling dough, to ensure the filling stays moist once they're steamed.

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