If I had to describe my cooking it would be something along the lines of jet-setting around the globe from the comfort of my very own kitchen. I may have a burst of Asian flavours bubbling in my wok one week and a streak of Italian comfort foods the next. Other days I’m swept away by trying my hand at Persian ash, rolling out dough for stuffed pierogies, roasting chilis and braising pork belly for a taste of the Yucatan or hacking away at the tough skin of the cassava root for a Brazilian moqueca. But wait, there’s more!
To me, pita bread is like a plate. Layer on an assortment of toppings and tear, roll or slice like a pizza and eat. Keep Reading!