As a food blogger and recipe developer you almost always have a well-filled refrigerator. Many recipes needs to be cooked, refined and then cooked a second or even a forth time. Today I had some nice leftovers from my cheese sauce and cherry relish waiting for magic. Together they form todays crispy toast with cheese sauce, cherry relish and sichuan pepper.
A dressing or a vinaigrette can make or break any green leaves or veggies. Today I serve 4 yummy creamy salad dressings for your coming salads. Just mix up and serve.
When talking about tastebuds, pepper is not to be forgotten. So many peppers in the world: green, black, white. Pink pepper. Spanish (pimento) and cayenne pepper. Sichuan pepper. Even wild pepper… Plus a number of more. The world is to be explored when it comes to pepper! Some hot and some smokey. Some of them almost ingratiating. With their own personality and handbook.
