So Many Recipes, So Little Time
My culinary romance with Christopher Kimball and Lynn Rosetto Kasper was going strong for years. We connected via podcasts during my morning runs on Saddle River Trail. Then, Christopher switched from America’s Test Kitchen to Milk Street and stopped talking for a while and Lynn retired from The Splendid Table. To cheer my broken culinary heart,…
Inspired by our culinary success during Easter preparations and anxious to move on to the season two of Stranger Things, Charlotte and I came up with a couple of other cooking projects. Have to put this recipe here first before I lose it and forget all my adjustments. It’s is hard to strike out with…
My usual assignment for a family Easter gathering is vegetables. There’s one dish I make every year — an element of comfort — and one new — a surprise. The idea for the traditional one comes from 2001 Food & Wine magazine. For a couple of years, I followed the recipe to a T, then,…
A meatloaf from “A Meatloaf in Every Oven” book. This one comes from the chef Michael White whose NYC restaurant Marea on the South side of Central Park is famous for upscale pasta and celebrity watching. For years, I walked by this restaurant several times a week to my favorite barre studio in the city….
It was supposed to be a classic chicken soup — I am still nursing a cold. But recent frost that prompted a hasty garden clean up provided a good deal of tomatillos, a few poblanos and serranos. In the pantry, there were two cans of hominy from some previously failed project, pepitas, cilantro, and lime….
As many versions there are of French ratatouille, Italian caponata, or Greek tourlou, that many there are of Georgian ajapsandali. Georgians cook vegetables together with roots, add enormous amount of herbs and usually in two stages: when cooking and once finished. The dish is equally good hot, warm, or cold. It can stand on its…
Another great find from my oldest Thai cookbook — Kaeng Jeut Wun Sen Muu Sap, or vermicelli soup with minced pork. No complicated ingredients or fancy techniques. Regular mushrooms can easily stand in place of black fungus and spaghettini or angel hair in place of bean threads. It seems that key ingredients to the flavor…
Thai Khao Tom Kung Lae Kai, or rice soup with shrimp and chicken, is similar to Chinese congee but it is much lighter, brothier. Without any particular Thai ingredients — no fish sauce or lemongrass, no galangal, no lime or makrut leaves — it’s unmistakably Thai. This is probably the best soup I have ever…
Ruth Reichl’s My Kitchen Year resonates with me like no other book on food and cooking. The concept of kitchen year should be entered into a dictionary with a proper definition as a year of recovery, reset, a year of pulling thoughts and getting acts together — a preparation to move on in a different…
My go to at Xi’an Famous Foods have always been B2 and L1 if you know their efficient menu system — Cumin Lamb Burger and Tiger Salad. For some reason, L1 is no longer on the menu but it doesn’t matter — I now have the book and make it at home in unreasonable quantities…