A pronounced yet delicate tangy essence permeates flaky but intense dough, leading way to a sweet, nutty, and mildly spiced filling. These may sound like contradictory elements, but this is how I see rugelach. Rugelach originated in the Eastern European Jewish community, but now you can find these pastry cookies almost anywhere. In the American tradition cream cheese is added to rugelach dough, which is how I know the cookies to be, but they were initially made with sour cream dough. More Here...

When I go out for sushi I like to think an actual skilled human being is making it. Well, if you dine at a sushi joint with robots in the kitchen this will not be the case. An article on Delish discusses a sushi robot that is capable of producing 3,600 pieces of sushi every hour! Suzumo introduced its newest and fastest sushibot at this year’s World Food and Beverage Great Expo in Japan. I had read about this a while ago in Marie Claire magazine and couldn’t believe it. I read that Japanese companies were developing the sushibot but wishful thinking had me saying that it would never actually happen. Well, it did, and while it is an incredibly impressive stride in technology, something about it rubs me the wrong way. More Here...

After watching the Hunger Games, I was left pondering about many things. I'm sure the film did the same to you with its allegorical story lingering in your mind even after the credits blacked out. 

I have a confession to make – sea salt and vinegar chips are one of my biggest weaknesses… they are so tangy, salty, crunchy, and addictive!  I decided to roast some teeny tiny potatoes then toss them with sea salt and malt vinegar.  They were creamy on the inside and tangy and salty on the outside – they were so delicious!  I literally could have eaten just these potatoes for dinner and I would have been perfectly satisfied.  I served this tasty side dish with the Mustard and Garlic Spatchcocked Chicken and the Garlicky Asparagus with a Splash of Lemon. More Here...