So Many Recipes, So Little Time
What can I say — the moment if feels everything has been said about potatoes, Nopi potato salad shows up. Crushed potatoes with caper berries, pink peppercorns, and roasted garlic. Exactly what it is in the title, that what makes this salad stand out: garlic roasted with herbs in oil, caper berries, pink peppercorns. Every…
Although geographically moving West from my childhood home, somehow my mind has always been drawn East. Probably like the place where I come from — neither West or East, or both. When we moved from Manhattan to suburbs to start a family, one of my very first friends was Japanese. An artist by training, she…
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…
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…
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…