A Heads Up: Reposts from Bags & Biscuits Coming

In the course of the year traveling, I’ve contributed quite a few food blogs to my travel site, Bags & Biscuits. Over the course of the next few months, I am going to rework those posts into Simply Sophisticated so that all of my foodie friends don’t miss out on the fantastic food experiences I…

Beef Tagine and the Differences Between Tagine and Couscous

Eating Moroccan food in Morocco was an eye-opening experience. Tagine is NOT served with couscous. Couscous is a different dish. Tagine served in the Western world is actually couscous. Tagine is NOT served with couscous. They are not the same dish. Nor are they served together. They even cook in different types of cooking pots….

Sauteed Cabbage and Leeks with Pancetta

I’ve seen more varieties of cabbage in Ireland, then anywhere else in the world that I’ve been. The Irish love their cabbage. And I love both the Irish and their cabbage. Ireland is full of happy, cheerful people who greet strangers on the street with a smile and a kind conversation. I think it’s because…

Orange Rosemary Olive Oil Cake

Working in the kitchens of Casa San Carlo was a turning point for me on my journey of figuring out what to do in my life. I knew I really want to work with food in some way. To share that love and flavor with others. It was time to stop with the travel blog…

Chickpea and Spinach Curry

One of the necessities with cooking while traveling is learning to cook with what you have. I more often have a stove top, but not an oven. Also, most places tend to have one large pot for cooking. As a result, many of our recipes are one-pot meals cooked in the one large pot. You also have…