Need help wrapping your mind around hoisin?

You need to know two things. First, it’s made from soy residue. Which sounds kind of gross, but actually means that hoisin is jammed with savory goodness.

Second, hoisin is the ketchup of Asian cuisine. Which sounds like an oversimplification, but actually means it’s delicious in an addictive sort of way.

To learn more about hoisin, check out my latest Off the Beaten Aisle column over at Food Network. And try my recipe for hoisin turkey meatball grinders with spicy tomato relish.

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Category: Blog

Creme fraiche looks identical to sour cream for good reason _ the two are close relatives.

But in this family of dairy products, creme fraiche is relative you want to cozy up to. It’s richer, creamier and more versatile than sour cream.

To learn more about creme fraiche — and try my recipe for croque monsieur — check out my latest Off the Beaten Aisle column over at Food Network.

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Category: Blog

It may look like peanut butter and sound like marzipan, but almond butter is in a delicious class all its own.

Because while most of us can think up plenty of ways to use whole and chopped almonds, finding inventive ways to use almond butter can be more of a stumper.

For plenty almond butter inspiration — and my crazy good recipe for mole pulled pork sandwiches — check out my latest Off the Beaten Aisle column over at Food Network.

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Category: Blog

Some like it hot.

Some like it cold.

Either way, smoked fish is a terrifically easy way to add tons of flavor to all sort of foods.

But before you do that, you need to know a bit about smoked fish, including the two different methods of making it — hot and cold smoking.

To read more, check out my latest Off the Beaten Aisle column — and try my recipe for smoked trout noodle soup — over at Food Network.

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Category: Blog

What do bar snacks, Southern grits and Mexican pozole have in common?

They all use — or are derivatives of — a staple of Mexican cooking — hominy. And there are tons of ways you can put this canned corn ingredient to good use in your own cooking.

To learn more about hominy, check out my latest Off the Beaten Aisle column over at Food Network and try my recipe for pulled chicken and hominy stew.

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Category: Blog