My allergies are totally angry at me right now. I don’t know what kind of plant is surviving well enough in this late-July heat to attack my sinuses, but something certainly has been. So when I told you I was immediately attracted to a soup recipe, you’ll forgive my stuffy nose for wanting a hot …
Continue reading “Don’t leaf through your cookbooks for ideas, make this instead”
A couple of weeks ago, I wrote about my adventures in making garlic confit. After slow-roasting all those beautiful garlic cloves, making them soft and deeply flavorful, we’ve been using them on everything we could think of, but if you’re interested in using a boatload of cloves in one recipe, I have the perfect one …
Continue reading “Rich garlic pasta is the ‘confit’ package”
I seem to always be several years behind on the big Internet cooking trends. I can’t tell if that’s because I’m skeptical of the hype or because I have too many recipes to try already. This week, though, I finally crossed one that I just hadn’t gotten around to off my list: garlic confit. Apparently, …
Continue reading “Slow-roasted garlic confit creates ‘clove’ at first bite”
When I go to try a recipe I think sounds tasty, I often follow the directions pretty closely, only deviating here and there to kick some of the flavors up a notch. When Joey is inspired by a recipe, he looks up a few more versions of the same dish and then goes completely rogue, …
Continue reading “It’s OK to wing it, even with classic French chicken dishes”
Something I love about Joey is that he is often quite willing to jump into a grand kitchen experiment with me. Recently, that was when I pulled out my pasta roller, and instead of merely making noodles, as I have so far since I bought it, I proposed creating ravioli from scratch. He was totally …
Continue reading “This week’s dish is ravi‘whole’i made for someone with spare time”
Sometimes I feel like I must try a recipe, just because it sounds too ridiculous or strange to ignore. In this case, it was finding a guy online making a “Mexican Dutch baby.” If you’re not familiar with a traditional Dutch baby, it’s basically a large, puffy pancake made in an already preheated pan in …
Continue reading “Oh, baby, are you going to love this Mexican-Dutch fusion”
I love finding recipes that claim to be “national dishes” or “traditional” ones. But I will also confess that, more often than not, when I declare that something is “traditional,” there is someone who will email me (very nicely, mind you) to let me know that, actually, the recipe I found wasn’t quite right. Inevitably, …
Continue reading “I’ll give this recipe my ‘stamppot’ of approval”
I am always amazed at how many different kinds of pumpkins and gourds you can find this time of year. In my mind, a lot of the stranger ones are merely for decoration, but after some recent research, I discovered that many of them are actually supposed to be pretty tasty. It was that research …
Continue reading “This pasta will give ’em ‘pumpkin’ to talk about”
Sometimes, in reflecting on my childhood, I realize just what a weird kid I was. I’ll forever be thankful that I had supportive parents who had a “go with the flow” attitude about my idiosyncracies. One of those strange traits flashed in my mind recently, when I decided I wanted to make a Mexican-style rice …
Continue reading “Prepare to paint the town red with a from-scratch Mexican rice”
In a blog post she entitled, “What’s the Deal with Hasselback Potatoes,” Nutritionist Tina Marinaccio explains that the dish, which features potatoes cut crosswise in thin slices that don’t quite cut the potato all the way through, hails from Sweden. It received its name, she says, from the tavern that created it: Hasselbacken. Regardless of …
Continue reading “Baking potatoes, kielbasa on a sheet pan makes for less ‘hassel’”
