This is a specialty of Nagoya, and it makes a tasty mid-week dinner that is pretty quick and uses mostly pantry and refrigerator ingredients. The one part of this which I found awkward was that the sauce uses as a key ingredient pasta water, implying a need to prepare the noodles a bit on the Read More …
This is an adaptation of a recipe in Istanbul & Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt. It was made to accompany Five-Spice Meatballs & Eggplant in Tomato Sauce. This is how I made it in a Japanese rice cooker for 4 servings. Note that a Japanese rice cooker measuring cup is Read More …
This is an adaptation of a recipe in Istanbul & Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt, and Carol thought it was a real winner. It makes 4 servings with Rice & Orzo Pilaf. There are 3 parts to this recipe, none of them difficult, and it takes about 75 minutes in Read More …
This is a second version of a Georgian chicken dish which became very popular throughout the Soviet Union. This version is adapted from Supra: A Feast of Georgian Cooking. It is different from Garlicky Cornish Game Hens (Tabaka) because the game hens were marinaded in garlic and Georgian spices and there were no fresh herbs Read More …
I recently saw an article praising an upcoming book Cha Chaan Teng: Comfort Food from Hong Kong’s Iconic Diners, and one of the comfort foods mentioned was Baked Pork Chop Rice. I found a recipe for it at www.thewoksoflife.com and made it for dinner last night. The recipe is a bit elaborate, but each of Read More …
What could be a better example of standard American baking than the banana bread recipe in Betty Crocker’s 4oth Anniversary Edition Cookbook? Here is a slight adaptation which makes one 9 x 5 inch loaf and takes about 1.25 hours to bake. 1.25 cups sugar 0.5 cup (1 stick) salted butter, softened 2 eggs 1.5 Read More …
177MilkStreet.com’s July-August 2026 issue had a recipe for a pulled pork taco filling from Sinaloa designed for an Instant Pot. I have converted it to a conventional slow cooker. This filling is flavorful but not spicy hot. 1 oz. (about 4-5) guajillo chilies, stemmed and seeded 1.5 oz. (about 2-4) ancho chilies, stemmed and seeded Read More …
This is a variation of Salmon and Biscuits – Camping Version which I made for Boundary Waters canoe trips for the past two years to accommodate a pescatarian in the crew. This year we have the opposite problem, a person allergic to fish (and chicken), so I have restructured the meal to be beef based. Read More …
Our Greenville grandchildren like focaccias, so I made this for them. It is the first time I have used all-purpose Einkorn flour. As the photo shows, it has a golden color. I have recorded below the original times from the Jovial.com website. I accelerated the process so that I started working on the focaccia around Read More …
We made this version of Mac & Cheese at Lina’s request. It is adapted from a recipe in Ebony magazine and makes one 9 x 13 tray. It is very kid friendly with very little spicing. I have preserved the original recipe’s call for ¼ cup of three different shredded cheeses, but I actually used Read More …