Emily's Cooking (Makan2) Foray

IHCC  is having  Pot Luck this week, and I made a meat dish, originally lamb but I used chicken breastmeat, with cauliflower and chickpe...

IHCC is having  Pool Part y this week, and I am making a fresh and greenish salad that screams Summer!  I used those tiny, round squ...

Good way to use leftover cooked chicken and hard boiled eggs. I simplified the recipe further by heating up the anchovies with their oi...

Inspired by tropical smoothies from the breakfast section of River Cottage, Light and Easy.  I used ripe starfruit and frozen bananas, n...

IHCC is having Mexican cuisine   this week, and I am happy to be able to participate after a long absence. I hope to participate at least ...