I live for truly magical moments in the kitchen. Mr. Wizard’s World, Abracadabra-type stuff. Like the first time I discovered that if you slice shitake mushrooms very thin, coat them with some olive oil and salt, then roast them in the oven for a few minutes, they turn into bacon. Okay, not real bacon but something very close. I dare you to try and come back and tell me otherwise. Or the first time I deglazed a pan and watched all the browned bits automatically clean themselves up and transform into something so deeply flavorful, it made me almost weep.
WHAT TO EAT: SOPAIPILLA WHERE TO EAT IT: EVERYWHERE IN CHILE; OUTSIDE OF BUS STATIONS OFTEN HAVE SOME OF THE BEST One of the things I love most about tasting different foods in other countries is trying the street food. Who doesn’t love some good street food? Just look at the boom of food trucks all over the world. They stemmed from simple kiosks with vendors selling small, portable, tasty morsels. They… Read More