Terra Americana came to life out of a need to bring people together and create memories. All types of people in all stages of life are welcome to be a part of our story…
Two of the many things I love are pumpkin and chili. When many people think of pumpkin, they think of sweet treats, but I love making it savory. I found myself deep in mainland China one Halloween, feeling a little melancholy for ...
Love is in the air, romance is everywhere. In my minds eye there is a bit of french influence in all romance, so my build up to Valentine's with that special man has featured an ode to la cuisine française.
This iconic French dish, ch...
1. Make sure your yeast is really fresh. Test some in warm water with a little sugar if you are doubtful about its age. It should start to bubble within a few minutes, if not, discard it and buy a new pack. 2. Put your bread into the ...
I have substituted the whole wheat and all purpse flours with Sprouted Spelt. While I have fully enjoyed the results, my pita's tend to be a little more delicate than those made with wheat flour.
2 tsp active dry yeast
2 1/2...
This recipe is a version of something enjoyed around the word. It is called a crepe here, a fritatta there, 绉 Zhòuin the middle kingdom and a flat bread down under. It is a perfect street food; a tasty, filling tidbit you can walk a...
I could live off salad. Often I do. Traveling in the Middle
Kingdom seldom offers the opportunity to enjoy fresh vegetables.
Traveling in Europe is the polar opposite. Hearty rich salads can be
found on every street corner. ...
It has been a long week! I am watching the day's light rise amidst a steady stream of rain drops. What will the weekend hold? Surely a break from the chaos of the daily grind. For that reason alone I am always eager to make the m...
I love beets! Fresh, pickled, roasted you name it. Last week I lived off beet hummus and all the healthy options I could dunk into it. Ironically I was catching up on missed episodes of Portlandia and laughed until I cried upon wat...
I never thought it would be living in China that would make me a big fan of the kabob. But there I was, in the oppressive heat of an Eastern China summer. With no outdoor space of my own to cook in, I hit the streets. BBQ's of all s...