So Many Recipes, So Little Time
Bigos is one of those Eastern European dishes that has as many versions as borscht. And debate about its origins can only be compared to arguments what pizza is better. It is also one of those meals that can go a Rolls-Royce route or a pickup truck one. A few years ago, for a family…
Diana Henry’s savory pies have such an unmistakable signature of comfort, flavor, and practicality. They are doable and luxurious, uncomplicated and lavish at the same time. Just tasty. And, considering the presentation, you’d never tell that often they are just an elegant way to clean up the leftovers. This is a Russian chicken pie from…
That’s the beauty of the food scene in Elmhurst area of Queens — there’s always something for any occasion. Even when you made a hike all the way from NJ to only hit the permanently closed door of the restaurant you were planning on. There are five more equally interesting places across the street. And…
Ever since years ago l set my foot in Xi’an Famous Foods in a Flushing basement, this has become my favorite salad. L1 — Tiger Vegetable Salad (Spicy & Cold). For an unknown to me reason, it is now off their menu. But I got the book and the craving. There are eight ingredients in…
Mohinga, Burmese National Dish based on the recipe by Daw Hla of 132 Edward Street in Rangoon. According to the 1956 edition of Rangoon International Cook Book, Daw Hla was “reputed as the best Mohinga cook in the city, catering for more than 40 years… for the Union Club and Orient Club.” In MO-HINGA, MO…
This is a compilation of my mussels experience and a result of my constant craving for Southeast Asian flavors, plus a result of the complaint that we don’t eat enough mussels. Why do I always feel they cannot make a proper satisfying dinner? Is it because they are so small? But we always end up…
Linguine al Tonno alla Romana based on the recipe from Roma in Cucina: The Flavours of Rome by Carla Magrelli. Pasta with anchovies, tuna, olives, and capers. No garlic, no cheese, no hot peppers? And Tom doesn’t like raw tomatoes. Hmm… Trying it anyway to see what all the excitement is about. Talk about taking…
When in doubt what to do with a pound of Raclette stuck in the refrigerator because your party plans fell through, there’s a tartiflette to the rescue. And you don’t have to be skiing in the Alps, and it doesn’t have to be Reblochon. Creamy, salty, nutty and slightly picante Raclette pairs equally well with…
Exploring my new Christmas gift — 1956 Rangoon International Cook Book compiled by the Woman’s Society of Christian Service of the Methodist English Church in Rangoon, Burma. The book is definitely of an old style — no pictures and the recipes are brief. For example, Mohinga, the national Burmese dish that calls for sixteen ingredients…
The house south of us has always been a home to great cooks. First owner taught cooking classes and had quite a collection of cookbooks. During the moving purge, many of these cookbooks ended on the curb. Back then, in the previous century, I did not have too many of my own and was picking…