Cauliflower is sautéed with pistachios, ham, sage and pears, then topped with a fried egg for dinner. Add or subtract various ingredients and you’ve got a side, a vegan meal or a pasta dish. Recipe below.
I’ve been kind of out of it for a bit now. Up until two hours ago, I hadn’t eaten anything for two days, and the only thing I’d had to drink was water and ginger ale. All in all I have been one pathetic feeble mess. Then an hour ago, our daughter Laurel came home and asked how I was feeling. “Actually,” I said, “I’m feeling hungry.” “Great!” she said. “I recommend a pear.” [click to continue…]
Tomatoes and basil from the garden (or the farmers market) combine with ricotta cheese and linguine for a quick, creamy vegetarian dinner. Recipe below.
It’s August, and that can only mean one thing. Food websites and blogs everywhere are telling you how to use up all the tomatoes that are filling your garden, CSA box or farmers market. Sounds good to me. Here’s a quick, simple pasta dish that will also help you use up some of your excess fresh basil. [click to continue…]
White-fleshed fish and okra are quickly stir-fried with garam masala, cumin seeds and other spices, then served over rice with coconut milk and cumin for a big-flavored, slightly spicy meal. Recipes below.
At the heart of Indian cuisine is a deft and exuberant use of spices. While some are used for heat, many simply supply huge, complex flavor. And at the heart of Indian spices is garam masala, a spice blend that sees almost daily use in Northern Indian kitchens—and in many South Asian kitchens as well. Typically, it is made fresh from family recipes for each day’s cooking. Though the mix varies regionally—and from kitchen to kitchen—it often includes some variation of peppercorns, cloves, cinnamon, coriander, cumin seeds, nutmeg and cardamom. [click to continue…]
An admittedly biased (and sometimes not so biased) rant on why to avoid stemless wineglasses.
In the 1970s, Shell gas stations gave out NFL goblets with fill ups. My mom’s kitchen cabinet quickly became filled with them. They were free, after all, and their smoked tint—all the rage at the time—made them a step up from the Flintstone jelly glasses they pushed aside. Today when I see stemless wineglasses, I can’t help but see the ghost of those gas station goblets. [click to continue…]
A compound butter made with miso paste, chives and lemon adds a savory umami quality to fish, vegetables, poultry… or a pan-grilled steak. Recipe below.
Well, of course the Japanese discovered the fifth taste sensation, umami. They’ve invented so many foods and ingredients that deliver it. Soy sauce is probably the best known example; more than mere saltiness, it adds what is aptly described as “a pleasant savory taste.” Another favorite of ours is miso paste. [click to continue…]
A new study refutes claims by an earlier Stanford study that stated that organic produce was no more nutritious than conventionally grown produce. The bottom line still remains this: eat your fruits and vegetables.
A couple of years ago, Stanford University released a study on organic food that many people feel got it wrong. What they studied was the comparative nutritional value of organic vs. conventionally grown produce. They found no difference. How they reported their findings was to state that organic produce was no healthier for you than non-organic, completely ignoring the health implications of residual pesticides. Now another study suggests they were wrong about the nutritional differences too. [click to continue…]
Kimchi—fermented vegetables (and Korea’s national dish)—combines with potatoes, scallions and bacon to become what just may be the best potato salad we’ve ever tasted. Recipe below.
Cabbage and potatoes are our two favorite food groups. Okay, so they’re not technically food groups, but they should be. Cabbage is versatile—think slaws, soups, stews, sideman for corned beef—and it’s one of the healthiest things you can eat. And potatoes… well, they’re potatoes. [click to continue…]
When it’s too hot to cook—or you’re too busy—these easy, no-cook ideas can turn a store-bought rotisserie chicken into a satisfying meal.
The simplest way to make a meal of a rotisserie chicken was once witnessed by Marion’s sister at Costco. A fellow customer purchased his chicken at the store, proceeded to the store dining area and sat down and started eating it. I don’t remember now if some utensils or perhaps a soft drink figured into the meal or not. [click to continue…]
Our limited kitchen counter real estate means we try to edit our kitchen tools pretty ferociously. But one tool that has earned a place is the Cuisipro Twist Whisk.
The Twist Whisk was originally created to beat eggs and cream. If you love the hands-on part of whipping cream or egg whites, this, plus a copper bowl, will make the task lighter. [click to continue…]
Brined with bourbon, vanilla and hoisin sauce, then coated with a spicy Carolina rub and oven-baked, these country-style ribs are tender, juicy and bursting with complex flavors. Recipe below.
My first encounter with ribs was oven-baked. Our family did not do barbecuing. That—the standing around a grill on a summer day, while Dad sipped a cold one and worked the flames—was a thing that did not happen. [click to continue…]