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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

Benihana Garlic Butter: Taste The Difference!

Written by Luisa Davis on . Posted in food

benihana garlic butter, garlic butter recipe, garlic butter sauce

Today I will let you in on an easy benihana garlic butter recipe that you can follow even when you are short on time. Now here is something that holds for most households: garlic and butter are common ingredients that we use in making a variety of dishes. Their popularity owes to their rich flavors which can turn a bland meal into a finger-licking delicacy in a few.

Horseradish Substitute – What To Use Instead

Written by Luisa Davis on . Posted in food

horseradish substitute, horseradish alternative, horseradish replacement
There are few tastes as distinctive as horseradish. It delivers a unique experience that’s somehow more than a taste. It’s not spicy in the same way as a pepper, but it certainly has plenty of kick. This makes it the backbone of many sauces, dips, and recipes. This means it’s tough to find a horseradish replacement.

Yamagobo – More Than Just Carrots

Written by Luisa Davis on . Posted in food

what is yamagobo, yamagobo sushi, yamagobo roll
I was at a sushi bar in Los Angeles perhaps two years ago when I witnessed a particularly embarrassing interaction. A woman was talking to one of the chefs (who spoke very good English) and she forced the poor man to explain in great detail what all of the ingredients in her sushi roll were. She wasn’t content with normal explanations, either. Instead, she demanded that he describe all of the ingredients in simple English terms — seaweed instead of nori and so forth. When he tried to define gobo, however, she refused to believe him.

How To Thicken Spaghetti Sauce: The Italian Secret To Getting Your Sauce Just Right

Written by Luisa Davis on . Posted in food

thicken spaghetti sauce, pasta sauce recipe, spaghetti gravy
American sauces are a nightmare to get right. With traditional French or Italian or even English cooking, it’s pretty easy to find a single, reliable source you can use for your recipe. This lets you quickly compare the dish you’ve made with an “ideal” version and make the appropriate changes. When you ask a friend for advice or look online, you can usually get a pretty definitive answer immediately. If you need to thicken a pasta sauce, there will be a note in the recipe that tells you exactly how to do that.

Morello Cherries: How To Use Sour Cherries In The Kitchen

Written by Luisa Davis on . Posted in food

morello cherries, sour cherries, recipes sour cherries
Fruits are pretty complicated. People have been cultivating various strains of our favorite fruits for thousands of years, meaning that we’ve got lots of exciting culinary options to choose from. Exciting doesn’t always mean accessible, however. If you’ve ever bought a granny smith apple to enjoy raw, for example, you almost certainly know that there’s a world of difference between different strains of the same fruit. Morello cherries are another great example of a delicious fruit that’s different than other members of the cherry family.

Which to Choose? Spring roll vs Egg Roll

Written by Luisa Davis on . Posted in food

spring roll vs egg roll, what is spring roll, what is egg roll

Asian and Chinese cuisine have become a huge influence on the way we eat out and order in. Most people enjoy several Asian dishes, and one of the most popular options are the egg and spring rolls. Although they are somewhat similar, there are definitely differences between the two. Most people who know the difference tend to have a preference for one or the other.

What to Serve with Cabbage Rolls: Perfect Side Dishes

Written by Luisa Davis on . Posted in food

what to serve with cabbage rolls, side dish for cabbage rolls, cabbage rolls recipe

My love for cabbage rolls started way back in college, when one of my Ukrainian roommates cooked some for dinner. It was one of the heartiest and tastiest cabbage rolls I have ever tasted in my life, and I was instantly addicted. From then on, I’ve tried making cabbage rolls myself and perfecting my own recipe. I’ve even tried making different versions of the dish like the Ukrainian Golubtsi, the Polish Golabki, and the German Kohlrouladen. They’re all cabbage rolls, but each country has its own different twist on the dish so that no two are exactly alike.

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