Good Food, Real Life

  Introduction If you love big, bold flavors with a little heat and an electrifying, tingly sensation, Szechuan Pepper Chicken is a must-try. This dish is a perfect balance of spicy, aromatic, and citrusy notes, thanks to the magic of Szechuan peppercorns—a spice unlike any other. Unlike black pepper, which adds simple heat, Szechuan peppercorns create a numbing, tingling sensation on the tongue, a culinary experience known as *má la *in Chinese cuisine. When combined with fragrant garlic, ginger, and a fiery Szechuan-style sauce, the result is deeply satisfying and irresistibly addictive. This recipe delivers restaurant-quality Szechuan Chicken at home, with an easy-to-follow method that brings authentic flavors straight to your kitchen. What Makes Szechuan Pepper Chicken Special? The Flavor Complexity: A balance of heat, tang, and umami with a distinctive numbing spice. Easy to Make: Quick stir-frying techniques bring out deep, aromatic flavors in just 30 minutes. ...

  What Is Pastitsio? Pastitsio is Greece’s answer to lasagna, with layers of pasta, savory meat sauce, and creamy béchamel baked into a golden, bubbling casserole. It’s a dish built for family tables, holiday gatherings, and feeding a crowd with something deeply satisfying. But pastitsio isn’t just comfort food—it’s history on a plate. The name itself comes from the Italian word “pasticcio,” meaning “a mess” or “a pie made from leftovers.” The Greek version evolved into something more refined, blending Mediterranean flavors with Italian influence and turning that humble mess into a layered masterpiece. Ingredients For the Meat Sauce: 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, minced 1 pound ground beef (or lamb for extra richness) 1 can (15 oz) crushed tomatoes 2 tablespoons tomato paste 1/2 cup red wine (optional but recommended) 1 teaspoon cinnamon 1 teaspoon dried oregano Salt and pepper to taste For the Pasta Layer: 1 pound bucati...

Why Gochujang? Korean cuisine has been having a global moment for years now—and for good reason. It’s bold, balanced, and often surprisingly healthy. One of the defining ingredients of Korean cooking is gochujang , a fermented chili paste that brings not just heat, but deep umami and subtle sweetness. Thanks to its fermentation process, gochujang also brings probiotic benefits, making it a gut-friendly flavor bomb. This Gochujang Grilled Chicken celebrates the magic of this paste, blending it with garlic, ginger, and sesame for a dish that’s bold, balanced, and versatile. It’s delicious over rice, but also works beautifully tucked into lettuce wraps for a lighter option. Ingredients 4 boneless skinless chicken thighs (or breasts) 3 tablespoons gochujang 2 tablespoons low-sodium soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon honey (or sugar substitute) 3 garlic cloves, minced 1 teaspoon grated ginger Optional: sliced green onions & sesame se...

Some recipes taste good, and some recipes tell stories. This one does both. Every time I make this Mediterranean Lentil & Spinach Stew, I think about how many hands—through how many centuries—have stirred some version of this dish. From the bustling kitchens of Levantine grandmothers, to simple village meals eaten on worn wooden tables, lentil stews like this are a staple of comfort and survival across the Mediterranean world. They show up in history, in Scripture, and in nearly every culture touched by olive trees and warm winds. It’s a dish made from humble, inexpensive ingredients, but its flavor feels like a celebration—proof that you don’t need luxury to make something deeply satisfying. Ingredients with a Story This isn’t just healthy food—it’s ancestral food. Each ingredient has roots in ancient kitchens: Lentils: One of the oldest cultivated crops, mentioned in several of our most ancient texts. Spinach: Introduced to the Mediterranean from ancient Persia, treasured for i...

Have you ever wondered what Jesus and the disciples actually ate? I know I have. And when it comes to fish—one of the most iconic foods in Scripture—it’s surprisingly easy to recreate something historically accurate in your own kitchen. I want to invite you into a taste of the ancient world—a meal that connects your table to the shores of the Sea of Galilee. Whether you're looking for a meaningful Lenten meal or just craving fresh, simple flavors, this isn’t just a healthy, simple fish recipe. It’s a way to experience a bit of history—and honestly? It tastes incredible. What Fish Did Jesus Eat? The Sea of Galilee, where Jesus spent much of His ministry, is home to a species known as St. Peter’s Fish (a type of tilapia). This would have been a common catch for fishermen like Peter and Andrew. Can you use other fish? Absolutely. Any mild white fish—like cod, haddock, or even snapper—will work beautifully. Seasonings Straight from Scripture We know from historical records and ancient ...