An Untraditional Thanksgiving – Showing Gratitude for a World of Tastes

by Culinary Spelunker /
Culinary Spelunker's picture
Nov 23, 2015 / 0 comments

Roasted turkey. Sausage speckled stuffing. Cranberry sauce. Mashed potatoes with gravy. Buttery dinner rolls. Pumpkin pie. Oh, and I forgot the green bean casserole. Unlike other holidays, the food expectations at Thanksgiving read out like a familiar grocery list. A traditional American Thanksgiving meal doesn’t tend to have many surprises—maybe there’s a little orange zest in the cranberry relish, or an extra swig of heavy cream in the mashed potatoes.

Dr. Jessie Voigts's picture

How to forage, cook, and eat pawpaws

I grew up near Paw Paw, Michigan, and yet never thought of it as a place for the so-named fruit. All that has changed now, with Sara Bir's genius new guide, The Pocket Pawpaw Cookbook. Bir knows her stuff - she's a food writer and researcher extraordinaire, and she brings those talents to this recipe zine.

Dr. Jessie Voigts's picture

Read this Extraordinary Site for Chefs, Recipes, and Travel Food Tips

Food - it's a passion of mine. I love to cook, garden, visit farmer's markets, get new recipes from food artisans when I travel, talk with chefs, eat out, peruse cookbooks (I have thousands), dream about food, plan the next meal. It's not too crazy to say that when I find similarly-minded foodies, I embrace them and talk food. 

A Spicy Taste of Puerto Vallarta’s El Arrayán Restaurant: Easy Salsa de Chile de Árbol

by Culinary Spelunker /
Culinary Spelunker's picture
Jul 26, 2015 / 0 comments

Roasted Crispy Cricket Tacos and Plantain Empanadas share the menu with traditional Jalisco favorites like Corn Sopes, Beef Barbacoa, and Cochinita Pibil. Such is the assortment of inventive dishes that have become the trademark of El Arrayán restaurant.

An Easy Recipe for a Southern Classic: Hummingbird Cake

by Culinary Spelunker /
Culinary Spelunker's picture
Apr 27, 2015 / 2 comments


Pecan pie. Bananas foster. Red velvet cake. Lemon meringue pie. Doctor bird cake?!

Desserts in the South are well known for their sumptuous ingredients, bright flavors, and a dash of flare. And yet one dessert seems to stand apart—Doctor birds cake, more commonly called Hummingbird Cake.

I first heard of--and sampled--this sweet concoction a couple years ago in downtown Roanoke, Virginia. The combination of ripened bananas lapping up the sweetness of crushed pineapple gives the cake its signature sweetness, and dense yet airy texture.


Culinary Spelunker's picture

Ichabod Crane’s Halloween Candy Cookies

When I mentioned the Legend of Sleepy Hollow to my children, I was greeted with blank stares.
“Sleepy what?” my 11 year-old asked.

Live from Italy: Pasta alla Norcina (and a tale of Norcia)

by Ashley in Italy /
Ashley in Italy's picture
Jan 22, 2014 / 0 comments

LIVE from ITALY: Online Cooking Class Sunday, January 26, 2014

Dark Chocolate Pomegranate Bark Recipe

by Dr. Jessie Voigts /
Dr. Jessie Voigts's picture
Jan 07, 2014 / 0 comments

Want to make the most delicious chocolate, ever? You'd be surprised at this - it's got dark chocolate, sea salt (naturally), candied ginger, and... pomegranate?! Yes! I, too, was skeptical when I first saw this recipe at the New York Times food section (I've adapted their recipe, in this article).

Culinary Spelunker's picture

Halloween Memories and Donut Muffins

Snowflakes and jack-o’-lanterns. Growing up in Colorado, the two went hand in hand. The first snowfall of the season usually rolled over the mountains to coat my neighborhood just in time for October 31st. Deciding on a costume was a matter of what looked good over a poofy jacket and paired with my purple and white striped moon boots.

Global Cuisine: Easy Indian Paneer Recipe

by adriscoll /
adriscoll's picture
Jan 16, 2013 / 0 comments

Living in a city like New York, I’ve grown used to being able to order practically any type of food that strikes my fancy, at any time. Since I’ve started traveling so much, my food choices have become limited, and if I crave any food that’s foreign to the land I’m visiting I have to make it myself. Because I really don’t know much of anything about preparing foreign foods (my specialty is eating them), I’ve been taking every chance I have to learn.