Chefmama Krysia discusses olluco, a tuber from Peru, and shares a recipe for guise de olluquito con carne.

In my last post, I reflected on my fear-based shopping and hoarding practices due to the pandemic. Over the last ten years, I have...

This was not a post I had planned to write. I realized recently, after trying to work up the energy to create and test out another...

Having been born in the U.S. my references for Dia de Muertos, or Day of the Dead, were most often with the customs of Mexico. As a young...

I do not have much of a sweet tooth. There are few sweets that really grab my attention. The ones that do often incorporate nuts or seeds...

Last year Kahlo and I started growing a few things on our deck. Here are some of the lessons we learned this year.

As I continue my journey considering what Peruvian foods might have looked like before colonization I consider the tea, emoliente de quinua.

While I lived there, I made the same thing almost every day for breakfast because it was all I could afford: one fried egg, over rice, and a

I crave food with a lot of flavor. One dish that delivers is Carapulcra, a Peruvian potato, peanut and pepper stew. If you do an internet...

The humble Guiso de quinua, as one of my research participants said, is a meal in and of itself. It packs a punch of flavor, gives you...