Appreciating an icon: Pimento Cheese

by Marion on May 24, 2017

Pimento cheese, a versatile, easy-to-make appetizer/spread/sandwich filling/burger topping/etcetera, is rightly enjoying a moment. One taste and you’ll see why. Recipe below.

Pimento Cheese

People talk about pimento cheese like it’s always been around—as if it’s been a fixture of Southern life since time immemorial. Not so. The “caviar of the South” actually originated in New York state around 1910. [click to continue…]



Savory, crunchy and often spicy, kimchi—fermented vegetables (most often Napa cabbage)—is the Korean national dish. Here are four recipes for cooking with it.

Kimchi Soup with Pork Belly and Tofu

Last week’s recipe for Dak Kalbi, Korean barbecued chicken, has had us thinking about kimchi all week. Sadly, we don’t have any in the fridge right now. But when we do, here are some ways we cook with it. [click to continue…]


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Dak Kalbi: Korean for Barbecued Chicken

by Terry B on May 10, 2017

Chicken thighs are marinated with soy sauce, mirin, fresh ginger, garlic, kiwi and other flavorings, then pan roasted for this take on Dak Kalbi, Korean barbecued chicken. recipe below.

Pan Roasted Kalbi Chicken Thighs

Tacos just always seem to lead to good things. This weekend, we had an uncharacteristically lazy Sunday, running a few errands and doing some shopping along Michigan Avenue. When we finished, I remarked that we were close to Del Seoul, the Korean taco joint in Chicago’s Lincoln Park neighborhood. Well, three miles as the Camry flies, close enough. As always, we had a wonderful lunch there. And I found the inspiration for this week’s recipe. [click to continue…]



The classic whiskey sour cocktail has many variations. This one includes an egg white for a frothy head and a velvety mouthfeel. Recipe below.

Whisky Sour with an Egg White

For a couple of wine lovers, Marion and I have been totally smitten by the craft cocktail scene that, happily, just doesn’t seem to quit. In countless bars and restaurants, we’ve puzzled over cryptic descriptions of inventively named drinks with housemade bitters, small batch spirits and surprising botanicals; challenged willing bartenders to create something using a particular liquor and hitting vaguely described flavor notes; and enjoyed the theatrics of the process—at Curio in Columbus, Ohio, a bartender flexed an orange peel and ignited the oil spraying from the skin. But old school drinks persist for a reason: sometimes you just want a drink. Not a shot and a beer, but something classic without being overthought—something a good bartender makes from muscle memory. [click to continue…]



Slender, fresh asparagus teams up with lemon, bacon and Parmesan for a bold pasta dish that tastes like spring. Recipe below.


I always love when those first bunches of tender, slender asparagus show up in markets and grocery stores. For me, this first asparagus tastes like spring. I always overbuy and overindulge, because I know all too soon, the brawnier, cigar-thick, woody stalks will take its place. I overbought last weekend at Detroit’s Eastern Market, getting two big, beautiful bunches. Also overbought on lemons, from the same enterprising vendor. From there, this recipe practically wrote itself. [click to continue…]



Lamb is versatile, delicious and easy to cook. These six recipes showcase that versatility.

Pan Seared Lamb Chops with Lemon Caper Sage Butter

According to Alfred, Lord Tennyson, “In the Spring a young man’s fancy lightly turns to thoughts of love.” Ours turns to thoughts of lamb. To be fair, Marion and I pretty much fancy lamb year-round, but spring tends to be when many others think about cooking and eating this most delectable of red meats. If your thoughts are turning to lamb, here are some ideas for traditional and unexpected ways to cook it. [click to continue…]



Detroit’s Eastern Market: A visual feast

by Terry B on April 12, 2017

Detroit is internationally known for its street art. And a major center for it is the neighborhood surrounding its farmers market.

Detroit's Eastern Market

Eastern Market is bustling on Saturdays. Thousands of shoppers crowd the aisles of Detroit’s sprawling historic farmers market, jostling for fresh produce—much of it locally grown—as well as a dazzling array of, well, everything. Spices, jams, baked goods, eggs, cheeses, hot sauces, garden plants, topiaries, candles, T-shirts… even bundles of decorative sticks. Sundays are quieter. [click to continue…]



Makeshift: Shrimp Scampi with Rice

by Terry B on April 5, 2017

Rice steps in for pasta in this otherwise reasonably classic Shrimp Scampi. Recipe below.

Shrimp Scampi with Rice

In a previous life, which is how Marion and I describe our lives before we met, I spent a month in England. My brother was living there, and when we weren’t wandering off up to Wales and Scotland or driving through France in a Brit car with the steering wheel on the wrong side, we spent much of our time at his house just outside a small village. Our grocery options were, shall we say, limited. [click to continue…]



Perfect for Pesach: Maple Glazed Rack of Ribs

by Terry B on March 29, 2017

Just in time for Passover, a new cookbook offers recipes that are perfect for the holiday and all year long, like this Maple Glazed Rack of Ribs. Recipe below.

Perfect for Pesach Naomi Nachman

You know those meals and dishes that only come out for the holidays? The ones you wish you could eat all year long? That’s the idea behind Naomi Nachman’s debut cookbook, Perfect for Pesach: Passover Recipes You’ll Want to Make All Year. While the recipes in it are focused on Passover, as the title says, they can be served and enjoyed all year long. [click to continue…]



Notes, but no recipes, from the road

by Terry B on March 22, 2017


I’m out of town again, working long hours and away from my familiar kitchen. What little cooking I’m doing is on the perfunctory side, so no recipe this week. But because of where I am—Hamtramck, Michigan, a small, independent, working class municipality inside the city of Detroit—I’m thinking a lot about immigrants. [click to continue…]