This Chinese-American dish is an excellent example of fusion cuisine. The original version dates back at least 30 years to cookbook author Irene Kuo, and it was re-publicized as a Genius Recipe on Food52 in an article by Andrea Nguyen. The name comes from the simple ratio of sherry or rice wine, soy sauce, apple Read More …
This colorful composed salad is especially good in the winter when salad vegetables are not at their best. This recipe is adapted from one of my favorite cookbooks, Anne Lindsay Greer’s Cuisine of the American Southwest. There are similar orange-based salads from southern Italy. The photograph shows an individual serving of the composed salad before Read More …
This is a warm potato salad turned into a one-pot meal consisting of potatoes, bratwurst, mustard greens, and a mustard vinaigrette. It was a tasty quick and easy dinner, suitable for mid-week. The basic idea could be adapted for non-meat eaters by substituting cooked salmon for the bratwurst (and possibly adding some fresh dill). The Read More …
Carol and I learned how to make bagels at King Arthur Flour’s baking school in Norwich, VT about 5 years ago, and this post is adapted from their recipe. Authentic bagels are not hard to make, but they do use some specialized techniques and specialized ingredients. The dough is very stiff, and if I had Read More …
This posting is more about technique than recipe, and is a way to get crispy chicken wings without frying them, and is adapted from an article in bonappetit.com 3 lbs. of chicken wings will make about 4 entrée servings. The resultant wings can be eaten plain (Carol’s preference) or with Buffalo chicken sauce (or some Read More …
This is adapted from Ray’s Meatloaf in Jeff Phillips’ Smoking Meat. Carol really liked it, I think in part because this is a meatloaf without any sweet sauce on the top. (Thus she could enjoy it plain and I could enjoy it with ketchup.) I have modified this a bit since I think it would Read More …
This fish stew goes very well with some crusty bread. The sauce can be made in advance and refrigerated or frozen. I made enough sauce for 4 servings, and froze half and made the stew for 2 servings. This is adapted from a recipe in SFGate which originally appeared in the Washington Post. Amounts shown Read More …
Carol challenged me to make a scalloped potato dish which has enough ham to be a main course vs. a side dish. This version was adapted from a recipe in Maria Luisa Scott & Jack Denton Scott’s The Meat and Potatoes Cookbook, with twice as much ham and less salt to compensate. This made 6 Read More …
This recipe originated in the long defunct Houston Home and Garden magazine in 1982. We have served it for Christmas several times over the years. This recipe makes a large cheesecake which can generously serve 12 people. Most recently I actually made it with pecans vs. walnuts because that is what I had on hand. Read More …
We clipped this recipe out of some cooking magazine 30 or 40 years ago. It is an unusual combination of marinated mushrooms, salami, olives, cheese, capers, and a vinaigrette. In other words, it is all of the flavors of an antipasto platter, mixed together. We served it with a home-made sourdough baguette as part of Read More …