Sushi flavors come together in one satisfying bowl

Homemade sushi is fun and delicious, and I’m always a fan of food that’s as much of a project as it is a meal. Especially when I’m feeding a crowd that’s also willing to roll up their sleeves and jump into the fun.

But when I’m only cooking for a few people on a weeknight, I typically don’t have the time to devote to creating a beautiful sushi roll. So, if I’m craving sushi on a busy night, I turn to sushi bowls.

As is true for any successful grain-based bowl, the ingredients need to offer a variety of flavors

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A surprise ingredient flavors eggplant dip from Louie | Food and cooking

The flavors and colors of Italy shine in the Crispy Shrimp Napoli at Bravo Cucina with its delightfully complex red charred tomato sauce, delicately coated butterfly shrimp, and bright green sliced onions. 

Yield: Serves 8 as a shared appetizer

1 pound peeled and deveined shrimp, size 16-20 per pound, tails removed and bodies butterflied

¼ cup plus 1 tablespoon extra virgin olive oil (divided)

1 (10-ounce) can fire-roasted tomatoes, well-drained

1 teaspoon smoked paprika

1 ½ teaspoons kosher salt (divided)

1 teaspoon black pepper (divided)

2 tablespoons red wine vinegar

2 tablespoons plus 1 teaspoon honey

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Local Eats: Art Caribbean Fusion Cuisine is serving up Dominican flavors in Grand Rapids

GRAND RAPIDS, MI — Opening a restaurant in the middle of a pandemic isn’t ideal, but Gilma and Edward DeLaCruz did it and are sharing the culture of the Dominican Republic through flavorful food at Art Caribbean Fusion Cuisine.

The couple is hoping their restaurant, which opened last summer, continues to be a welcoming, colorful fixture in downtown for those unfamiliar with their Dominican roots.

Chef and co-owner Gilma DeLaCruz said the plan was to expand from their popular food truck, El Caribe, into a restaurant in March 2020 but closures to slow the spread of COVID-19 delayed the opening

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