Springfield Cashew Chicken: A Culinary Journey Back Home The aroma of deep-fried chicken, subtly salty and savory, always takes me back to Sunday dinners at my Aunt Carol’s in Southwest Missouri. While technically, she lived closer to Carthage than Springfield, “Cashew Chicken” was on her table almost as often as her famous Ozark Fried Morels. … Read more
Newfoundland Toutons: A Taste of Tradition The first time I had a touton, I was huddled around a crackling wood stove in a tiny cabin near Gros Morne National Park. A salty wind howled outside, but inside, the air was thick with the comforting aroma of frying dough and pork. My friend’s grandmother, a woman … Read more
The Taste of the Tide: Crispy Oyster Fritters There’s a certain magic to coastal cooking, a direct line to the soul of the sea. I remember being a kid, crabbing off the docks with my grandfather in Maryland. The salty air, the squawk of the gulls, and the undeniable tang of oysters hung heavy in … Read more