Recipe Sharing : CHICKEN RECIPES – The Best of

Award-winning TV chef, Lidia Bastianich, says that “chicken” is the most searched for food term. There is no reason to think that fact needs to be checked out. Lots of people love chicken! Fried, stewed, baked, barbecued, grilled! There has got to be a million plus ways to prepare this delightful bird and make it taste like it's the first time you've ever eaten it! Agree?

 



What's your favorite part of the chicken? (Breasts or dark meat?)

• I like chicken thighs.

Do you also like chicken livers, gizzards, and hearts?

• If you tenderize them you can cook them in a stew with carrots, potatoes and green cabbage. It's a poor man's meal but very filling.

Do you have favorite way you like to eat chicken?

 
When people say “best of”, it's almost always purely subjective. However, for several years I have been collecting what, in my opinion is the “best” chicken recipes from wherever they can be found and as of today my Pinterest board boasts close to 600 recipes.

Here is a quick list of just a few of the best chicken dishes ever.

Jamaican Brown Stew Chicken

Yeah mon!! :)

16-Spice Fried Chicken with Mango–Red Chile Honey

Mango makes everything taste good!

 

Easy Greek Marinated Chicken

Greek Chicken with Garlic and Feta

Grilled Thai Spice Chicken Sliders

Who doesn't like Greek or Thai food? (O.o) (???)

 

Honey Jalapeno Chicken Tenders

Finger food in its finest hour!

 

Best Ever Roast Chicken

* soy sauce, red wine vinegar, brown sugar, garlic, olive oil.

Just listing the seasonings makes my mouth water.

 

Chicken Rice Casserole Sunday Supper

The mighty one-pot dish!

 

Easy Chicken Enchiladas

* use a pre-cooked rotisserie chicken.

 Chicken Rice Casserole Sunday Supper 137 ​ 138
The mighty one pot dish!

Easy Chicken Enchiladas 

 * use a pre-cooked rotisserie chicken. 

 Said the magic word. Easy!!

Lemon Chicken Rice Soup 

Best Chicken Detox Soup 

Don't resist chicken soup! It's good for the soul! :) 

 

Lemon Chicken Rice Soup

Best Chicken Detox Soup

Don't resist chicken soup! It's good for the soul! :)

Inexpensive Meals: Lentils are Hearty, Healthy and a Small Bag Can Feed a Crowd

LEBANESE RECIPE: Mujaddara

I did not start eating lentils until I got married back in the 70s. It was never served in my mom's house. I learned how to cook them because my husband liked them. I usually seasoned them with smoked turkey and added diced carrots, onions, and celery. Learned that lentils are a common dish in the Middle East. They are legumes and they come in different colors: black, brown, red, and yellow. They can not be eaten RAW. Also, you don't have to soak them before cooking.

FUN FOOD FACTS:

• Lentils are one of the oldest cultivated crops in human history. (You know it! They're mentioned in the Bible.)

• Lentils likely came to the USA via European Settlers, especially from Mediterranean countries.

• In the early 1900s, the USDA and land-grant universities began promoting lentils as a rotational crop due to their nitrogen-fixing properties.

• As of today, the USA is now one of the world’s top producers of lentils. The United States grows several types: green, red, black (also known as Beluga lentils), and French green (Puy-style) lentils.

Mujaddara is a dish of cooked lentils together with groats, generally rice, and garnished with sautéed onions.

• Here is a recipe: Mujadara (Lentils and Rice with Caramelized Onions) -Cookie and Kate  

“Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.”

• More Info: What Are Lentils and How Do You Cook Them? | Cooking Light ~ 

The good thing about lentils is that they are very inexpensive, and one small bag (16 oz.) can make a big pot to feed a lot of people.

Foodie Friday : Pesto Around the World

I'm going to take aim at pesto for my Foodie Friday topic.  Another wonderful delight for enlivening salads, adorning sandwiches, dressing pasta … you name it! Always sing the praises of salsa. This time, doing a song and dance routine for pesto.

Hear the word pesto and one usually always thinks Italian. Right? But different cultures have their own version of pesto. Africa. Mexico. Australia. This link is an awesome foodie find! Not only does it tell you the main ingredients in everybody's version but it introduced me to a new word. “Permaculture”.

Preserving With Pesto – It’s Not Rocket Science | PermacultureNews.org

Wheatgrass Pesto Recipe | inSpiral

Wheatgrass Pesto Recipe | inSpiral

Here is a quick recipe for Raw Wheatgrass Pesto, using our premium, organic, raw super food powder. This will m ake your taste buds go wild! Adds a good dose of vitality to any diet. Made in a blender there is virtually any preparation to do! Just the way we like it!

Mexican Pesto Recipe by emilie_ 1 - Key Ingredient

Thai Basil Pesto

Thai Basil Pesto

This one's for my Thai lovers. But before I even start talking Thai basil pesto, I feel moved to have a little rant about how much I love Thai food. It's like an instant exotic vacation right in my kitchen.

Raw Macadamia Pesto | Vegan Semi-Dried Tomato Pesto | The Blender Girl

Raw Macadamia Pesto | Vegan Semi-Dried Tomato Pesto | The Blender Girl

This raw vegan semi-dried tomato and macadamia pesto is super easy and seriously delicious. Just throw everything into your food processor.

African Blue Basil and Lavender Pesto

African Blue Basil and Lavender Pesto

Combine all ingredients, except cheese, in bowl of food processor. Process, adding additional oil or water, until desired consistency is reached. Stir in cheese. Use immediately or store in an air-tight container in the refrigerator for up to one week. (Tip: pesto can also be frozen in ice cube trays.)

Chimichurri Pesto Sauce - Culinary Envy

Chimichurri Pesto Sauce - Culinary Envy

Chimichurri Pesto Sauce combines Italian parsley, cilantro and basil with jalapeño and parmesan cheese. It is vibrant, nutty and tangy. Perfect for pasta. I will never forget the first time I tried Chimichurri Sauce. It was at my incredibly talented friend Bibi's home. She had me over for dinner and prepared the most mouth-watering steak.

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Content first appeared at Persona Paper on July 27, 2015.

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Spice Spotlight: Saffron, Cardamon, Curry and Turmeric

The spice trails taken by the Europeans can be traced backward from India to Arabia (formerly Asia Minor) to Africa to Egypt and all the way to the ancient Greco-Roman world. Wars were fought over precious spices and in the end … we all won! Because the end result of the wars and the global spice trade is that these days, exotic spices are readily available, either via online shopping or maybe even at your local grocery store. 

If you would like to learn about the history of spices, here are a couple of links of interest.

• History and Politics, East India Company
• A Short History of Spices

India is not the only country that supplies herbs and spices to Europe and the USA, however, these days, it is a major exporter. The spices which were introduced to the West by way of India include, but are not limited to, cardamom, cassia, ginger, tamarind, curry, and turmeric.

Cardamon is referred to as the "queen of spices".
Do you know which spice is called the “king of spices”? Saffron!
(Although some say it's black pepper. Not me! I'm in the saffron camp.)

The origins of saffron may be disputed. (History of Saffron.) But not its flavor, health benefits, or its recognition as the most valuable spice in the world.

Were I to recommend four (4) spices to turn my mundane everyday meals into extraordinary-everyday dining experiences, it would be:

1. saffron, 
2. cardamon, 
3. curry, and 
4. turmeric.

If I were thinking of a gourmet food gift for an aspiring chef or a friend or relative who wants to improve their cooking skills, it would be one or more of these delightful spices.

Related Links of Interest:
♦ Cardamom-And-Coriander-And-Turmeric Recipes
♦ 15 Recipes that Prove Cardamom Makes Everything Taste Better Recipe
♦ 20 Tasty Turmeric Recipes - Easy Ways to Cook with Turmeric
♦ Foodie Friday : Spice Spotlight: Cinnamon


Source: Previously published on  Webnuggetz.com

Green Leafy Herbs are the Unsung Heroes

Green leafy herbs are the unsung heroes of both the kitchen and the apothecary. They’re not just flavor boosters—they’re cultural symbols, medicinal allies, and botanical marvels.  🌿 

Framed Botanical Wall Art for Kitchen, 6 Piece Rustic Canvas Prints Paintings Wall Decor

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🧄 Culinary Staples

These herbs are prized for their fresh, aromatic leaves and are often used raw or lightly cooked to preserve their flavor and nutrients.

🌱 Medicinal & Cultural Significance

• Holy basil (Tulsi) is revered in Ayurvedic medicine for its adaptogenic properties.

• Mint has been used for centuries to soothe digestion and freshen breath.

• Sage was once believed to grant immortality in ancient Roman lore.

• Thyme contains thymol, a natural antiseptic used in mouthwashes and balms.

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🧪 Fresh vs. Dried

• Fresh herbs (aka “green herbs”) retain vibrant color and volatile oils—ideal for garnishes and quick-cook dishes.

• Dried herbs have concentrated flavors and longer shelf lives—better for slow-cooked meals.

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🍽️ Pro Tips for Use

• Add delicate herbs like parsley and cilantro at the end of cooking.

• Use woody herbs like rosemary and thyme early to infuse flavor.

• Chop herbs finely to release oils, or bruise them for infusions.

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EXTRA RESEARCH.

(I watch a lot of Korean dramas, and I'm always drooling over the food.  LOL.)

🍲 Korean Culinary Traditions

Many of the herbs on your page play key roles in Korean cooking, often with layered meanings:

• Perilla Leaves (Kkaennip) – Aromatic and slightly bitter, these are often eaten pickled or used as wraps. Their distinct flavor and versatility earn them a place in banchan spreads.
• Garlic Chives (Buchu) – Stir-fried, added to pancakes, or tucked into dumplings, their pungency boosts richness in humble home-style dishes.
• Mint – Known as "bang-ah" in Korean, mint isn’t as common in savory dishes but features in herbal teas that promote digestion and refreshment.
• Mugwort (Ssuk) – Used in rice cakes like ssuk tteok and soups, mugwort lends an earthy flavor and is tied to spring rituals and cleansing traditions.

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🌿 Historical and Medicinal Roles

Korean traditional medicine (Hanbang) reflects centuries of botanical wisdom:

• Thyme and Sage – While not native to Korea, similar aromatic herbs have been used in teas and topical remedies for respiratory or skin-related ailments.
• Mugwort (Ssuk) – Considered a sacred herb, used for everything from digestive tonics to women’s health treatments. It’s burned in cleansing rituals, much like sage in other cultures.
• Perilla Seeds – Ground into pastes or oils, they're thought to support heart health and boost immune function.

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NOTE: This content is AI-generated.  Just testing. 😀👍

Foodie Nuggets: Substitute Turkey for Pork?

Several years ago, I had to make changes to my diet because of my late husband's health condition. There was no way I was going to prepare separate meals: a meal for him and a meal for me and the kids. It was easier to adjust to eating the type of food that was healthiest for my husband to eat. To my surprise making the adjustment was not that difficult. 

Have you ever tried JENNIE-O® turkey products? Jennie-O offers a wide range of turkey products, including whole turkeys, deli meats, sausages, and ground turkey. Jennie-O Turkey Store has been in business since 1940 and is a subsidiary of Hormel Foods Corporation, based in Willmar, Minnesota. Its products are distributed in over 49 countries.

Lots of people love to eat ham or bacon. But these are usually pork meats and there are lots of people with special dietary requirements who can not eat pork!  An important reason for many is that their particular religion forbids this food in their diet. This is a huge diet change for people like me. I really missed the taste of ham or bacon until I discovered turkey ham and turkey bacon.  If you have enjoyed eating ham or bacon but can no longer indulge, then try JENNIE-O® turkey products. The taste is very similar to pork only it really is made from turkey, a healthier poultry choice.

I have been using this pork substitute for over 10 years.

But you don't have to have a special diet. Taste these products and you will love them! I like to cut up the turkey ham in chunks and put the ingredients in my bean soups. Use the turkey bacon for the traditional BLT sandwich (BLT=bacon, lettuce, and tomato).

Visit the official website and find lots and lots of recipes.

>

If you can not find these products in your local grocery store, it is sold on Amazon.

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Original source

How to Cook Everything (Emphasis on the Greens)

Mark Bittman, is one of America's best-known, most widely respected food writers. Happy to suggest two cookbooks written by him. One for those who want to learn how to cook and the other for those who have a goal to eat healthy with an emphasis on consuming green leafy vegetables (that would be moi!).

How to Cook Everything The Basics:All You Need to Make Great Food -- With 1,000 Photos
This book offers a collection of delicious recipes, from fried eggs to steamed mussels, along with practical tips and helpful photos. Learn fundamental techniques and variation ideas for modifying or customizing recipes. Available in Hardcover and Kindle edition.
This cookbook has been recommended by some as "the new kitchen bible".

Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes is one of Bittman's books which is sure to delight both vegans and non-vegans. From arugula to kale to wakame (a sea vegetable), Bittman offers 120+ healthy recipes to make it easy to go green. Delicious anti-oxidant-packed recipes for salads, soups, stews, stir-fries, etc. Also, nutritional information, advice on buying and cooking greens, and which greens make good substitutes for one another.
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Cooking Basics ~ How to Cook Everything - Emphasis on the Greens

Related Links of Interest
♦ Green Leafy Vegetables: On a Roll With Escarole
♦ Healthy Eating Tips: Eat Your Greens! Drink Your Carrots!
♦ YAPAS (Yet Another Post About Spinach)
♦ Health and Wellness: Where to Find Advice on Healthy Eating and More!


Source: Webnuggetz.com

NOTE: Content previously published elsewhere on the web, however, the site shut down. 

Foodie Nuggets: The Key Ingredient in Nigerian Food

I love watching cooking shows on television. There is this one show where the host goes all over America and shines a spotlight on the various ethnic cuisines. I once lived in Houston, Texas and I wish I had know this but I did not. As most people do, whenever they move to a new place, they bring their customs and traditions with them. They especially bring their food. Because there nothing better than the taste of home when you are now living in a foreign land. It turns out that many Nigerians relocated from their country and there is a thriving community in Houston, Texas. There are some popular restaurants in Houston that serve Nigerian cuisine.

A key ingredient in many Nigerian #recipes are peppers. Here is link to an article that explains "The different types of peppers in Nigeria | Pulse Nigeria". 

• World Cuisine: Four (4) Nigerian Dishes You Must Try (Guest Post)

Taste of Nigeria was featured on "No Passport Required", a food show which airs on PBS.

Pesto - Tips for Preparing the Best and Healthiest Pesto (Guest Post)

Pesto is not only one of the tastiest condiments you can make, but it is also versatile and healthy. Made with fresh and pure ingredients, it includes some of the best things nature has to offer. The ingredients are simple and basic; They include fresh basil leaves, fresh garlic, olive oil, fresh walnuts (not roasted) or pine nuts, salt, and pepper.

You can buy pesto in the supermarket, condiment stores or alternatively make it in a food processor, it will probably taste good, but our goal is excellence.

To produce really great pesto, you need to chop it by hand; when you put it in a food processor it becomes too doughy and too juicy. This is often the problem with commercial products, but when chopped by hand, you get the perfect consistency. The other reason to make it at home is that you can make sure you are using the highest quality ingredients. When choosing your ingredients, it is best to go to a farmers market or somewhere that has a particularly good turnover. There are many different varieties of basil leaves, lemon basil, clove basil, and cinnamon basil, to name just a few, sweet basil is primarily used for pesto, but ask your local grower for other varieties and see which one you prefer. The basil leaves should be a deep green color (avoid dark spots and yellowing). They are available all year round, but there is usually a big difference in size and flavor between the summer months, when it grows freely and abundantly, and in winter.

Fragrant and sweet, basil also has many health benefits, it has anticancer and antiviral properties, it is an excellent source of vitamin A, and a good source of magnesium, which promotes cardiovascular health. To prepare the basil, wash the plant and dry the leaves, once the leaves no longer drip remove the stems. It is best to cut the stems where there are no longer many leaves and then separate the leaves from the main branch. It’s fine to leave some of the smaller stalks behind, but putting the larger main stalks in the pesto is not recommended. Chop the leaves finely, for this recipe; It should have about 2 full cups of chopped basil. The next step is to take a handful of walnuts and chop them small, but not until they have a powdery consistency. After chopping, you should take half a cup of walnuts. The pesto will be better if you can taste the small pieces of nuts, they should not be larger than a grain of rice. As you prepare your pesto, take note of the healthy qualities of its ingredients. Walnuts are rich in vitamin E and an excellent source of healthy monounsaturated fats that are good for the heart. Some people use pine nuts; we’ve found walnuts to add a thicker, richer texture.

Drizzle with just enough virgin olive oil so it sticks like a paste. Extra virgin olive oil is one of the most beneficial oils for health on the market and has been shown to be highly protective against heart and chronic degenerative diseases. About two tablespoons of fresh garlic and salt and pepper should be added to taste. People are always surprised when they see how much garlic we put in, it not only adds wonderful flavor, but also has abundant health benefits. To name just a few, garlic has antibacterial, antiviral, and anticancer properties and the ability to lower blood pressure. We found that a large amount of fresh garlic not only increases flavor, but also helps us introduce healthy foods into our bodies. Some people like to add Parmesan cheese to their pesto, we think this adds unnecessary fat content and therefore reduces the overall nutritional benefits. Pesto is delicious as a spread on bread or crackers, added to salads, or eaten with grains, pizza, or with any vegetable stew or dish. Pesto is truly versatile, capable of enhancing almost any meal.


Original Source: Content prepared by Anne Louis for Food Ways.

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Fun Pesto Recipes:

Foodie Nuggets: Traditional Meal on the Sabbath

I am always interested in learning about world cuisine.  I especially like Jewish food or Israeli cuisine.  In a social community where I am an active member, people love to share food-related posts.  One of the members, Vasya007, shared a post about cholent or hamin (see below).  I was inspired to look up some recipes and additional information..  

“Cholent or hamin is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat. Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath.”  (Wikipedia)

Image credit: Gilabrand - Own work, CC BY-SA 3.0

TRY THESE RECIPES:

What Is Cholent? Plus: A Tasty and Easy Cholent Recipe - Shabbat 

Authentic Hamin Recipe - Jamie Geller 

The Best Cholent Recipes From Around the Jewish World - Jewish World - Haaretz.com

Cholent: A Delicious History - aish.com Kosher Recipes, Family

Cholent: The Sabbath Stew | My Jewish Learning

World Cuisine: Four (4) Nigerian Dishes You Must Try (Guest Post)

Nigeria is regarded as the largest black country in the world, having over 150 million citizens and over 250 ethnic groups, with 3 major ones. Each ethnic group has some peculiar cuisines associated with it. Below are some of these foods and how to prepare them.  This article explores some mouth-watering Nigerian cuisines you should try.

1. Ofada rice with stew: Ofada is a small town in the South-Western part of the country. Its residents are known to be rice farmers, hence the rice grown is named after the town. This rice is brownish in colour and sold across the country.

Ingredients: 2 and a half cups ofada rice, 5 cups water, 1 tsp. vegetable oil (optional), 1 tsp. Salt.

Direction to cook includes heat up the 5 cups of water in a pot till it boils, rinsing the rice thoroughly with cold running water and pouring it into the pot of boiling water. Add salt and oil. Thereafter, cook for 35 minutes or until it's ready (soft to eat).

2. Pounded yam and melon soup (egusi): This delicacy is also known among the southwestern Yoruba people. The ingredients for 2 servings include 1 tuber of yam, 2 cups of ground melon, fresh tomatoes, fresh pepper, 1 medium-sized ice fish, Palm oil, onion, stock cube, 1 tsp of salt, 1 small bunch of ugwu leaf.

Directions to cook: Peel, wash, and boil the yam till it's well-cooked. Pound in a mortar with a pestle, mould into balls, and set aside. Add a little water to ground egusi in a pot to form a thick paste with blended pepper, onion, and tomatoes. Stir the mixture and allow it to cook before adding palm oil. Pour in some water to lighten the soup if too thick, stock cubes, salt to tast,e and your fried ice fish. Finally, add chopped ugwu leaf and allow to cook for 5 minutes. Serve pounded yam and egusi soup.

Afang Soup:  Yemisi Ogbe, CC BY-SA 4.0, via Wikimedia Commons

3. Afang soup is eaten by the Efikis/Ibibio people of Nigeria. This soup has a bit of a bitter taste, but highly nutritious and tasty.

Ingredients are Smoked fish, beef or assorted meat, ground crayfish, periwinkle (optional), Afang Leaves (dry or fresh), Water leaves (Alternatively, lamb lettuce or Spinach), Palm oil, Stock cubes, Fresh pepper or ground dried pepper (to taste), and salt to taste.

Directions to cook: wash and cut Afang leaves, pound or blend them, and set aside. Then, slice the water leaves and set aside. Cook until tender the assorted meat, smoked fish, or beef and stockfish with chopped onions, one stock cube/seasoning cube, and salt to taste. Then clean the dried fish in hot water, remove the bones to avoid choking while eating, and add the fish to the pot of cooked meat. Add the Palm oil, pepper, ground crayfis,h and stock cube to the pot. Mix well and then add periwinkles (if you are using any). Add salt to taste. Cover the pot and leave to boil for about 12 minutes. After 12 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes, and then add the water leaves. Afang soup is ready to be served hot with Starch, Pounded Yam, Wheat meal, Eba, Fufu, Semolina, and Amala.

4. Tuwo shinkafa is popular throughout the northern parts of Nigeria. It is a unique dish consisting of rice flour or soft, short-grained rice and water.

Ingredients: 1 cup white rice (non-parboiled) and 3 cups water

Directions to cook: Wash the non-parboiled rice in a pot. Add water to the rice and let it cook till the water is dry and very soft. Next, using a wooden spoon, mash the rice against the edges of the pot to bring the rice together. Stir and mash continuously until it forms one nice lump. Tuwo Shinkafa is often served as an accompaniment to various soups and stews such as egusi, miyan Kuka, miyan taushe, and stew for overall nutrition.



Original Source: "Nigerian Foods, Tips and Cooking" by Olaniyan Taibat (no longer published online)

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RELATED LINKS:

• How To Cook Ofada Rice - Sisi Jemimah
• EGUSI SOUP - NIGERIAN EGUSI SOUP | Precious Core
• Afang Soup (Spinach and Okazi Leaves) - Immaculate Bites
• Tuwo Shinkafa (Tuwon Shinkafa) - Nigerian Food TV

African Food Cookbooks ~ Best Sellers on Amazon

Six (6) Benefits of Air Fryers Plus Air Fryer Bacon and Other Recipes (Reblog)

Everybody knows by now that air fryers have revolutionized home cooking. 

This nifty kitchen appliance offers a healthier alternative to traditional deep frying methods by using hot air circulation to cook food. Since the air fryer requires a fraction of the oil or sometimes none at all, that also means lower fat intake and fewer calories. The textures of the foods are still crispy just like when food is deep-fried. Everybody also knows how expensive cooking oil is these days. At my local grocery store, a small bottle of canola oil that used to cost 98 cents sells for almost $2 these days.

Image credit

A healthier cooking option is not the only advantage or benefit of using an air fryer. There are several

1. Air fryers cook food faster and are are more energy-efficient.

2. Air fryers cook a wide variety of foods. Not just traditionally fried items like French fries, chicken wings, but also baked goods. The appliances usually come withs accessories like baking pans and racks, etc.

3. Air fryers are not only easy to use but easy to clean because of the non-stick coatings on the cooking basket and accessories. Many parts are dishwasher-safe.

4. Air fryers are super safe! No worries about hazards, such as hot oil splattering and the risk of burns from handling hot oil.

5. Air fryers have precise temperature control and even heat distribution. When cooking foods don't need to be constant monitored and the results are often consistent.

Two things are on my gift wish list for the holiday season. One is a rice cooker and the other is an air fryer. 

(NOTE: I'll talk rice cookers in another blog post.)

In conclusion, air fryers offer numerous benefits that appeal to health-conscious individuals, busy families, and anyone looking to simplify their cooking routine.

Reblogging link from a fellow foodie who publishes wonderful recipes via their food blog "Tasteful Tale Recipes".  These recipes are specifically for food cooked using an air fryer.  (For more air fryers recipes from this blog click here.)

Air Fryer Bacon 🥓✨

Nuwave Brio 15.5Qt #AirFryer Rotisserie Oven, XLarge Family Size, Powerful 1800W, 4 Rack Positions, 50°-425°F Temp Controls, 100 Presets & 50 Memory, Integrated Smart Thermometer, Linear T Technology https://t.co/xlO7cZGaDj via @amazon #kitchen #dining #food #cooking #giftideas pic.twitter.com/x5YGDR0Mm0

— Everyday Exotic Spices Presents Food Ways (@EverydaySpices) June 18, 2024