This carne asada makes a great filling for flour tortillas. I need to make it more often. This version is adapted from an article in Serious Eats 3 whole dried ancho chilies, stems and seeds removed 3 whole dried guajillo chilies, stems and seeds removed 2 whole chipotle chilies adobo ¾ cup orange juice Read More …
I recently saw two articles on Piri Piri Chicken, the spicy grilled chicken of Mozambican origin which is now enjoyed in a number of countries. One of them was the cover article in the July-August issue of Milk Street Magazine, and was a variation from Cape Town. It looked quite good (which is why Read More …
Stuffed cabbage is classic Eastern European comfort food. If available, they are so much better if made with fermented cabbage leaves, which can be bought at Eastern European groceries, and add a pleasant acidity to the dish. The fermented leaves (which are essentially sauerkraut which has not been shredded) also cut out the otherwise Read More …
These rolls can be made as a big batch at once, or the dough can be stored in the refrigerator for up to a week so that fresh rolls can be served with dinner multiple times. To make rolls for 2 people, I put 4 balls of the dough in a greased muffin tin. Read More …
This clever and very easy variation on the classic Spanish tapa is courtesy of celebrity chef Ferran Adria. It uses potato chips instead of starting with fresh potato and slicing and frying it. This substitution makes this a very quick dish, suitable for week night dinners. I have a set of frittata pans, which Read More …
This is a very popular Portuguese soup based on potatoes and kale, which makes a good dinner with some crusty bread. It can be found in any Portuguese cookbook. This is the way that I made it last night. In this batch I used all smoked sausage, but if available part of the sausage should Read More …
This very tasty chicken stew has a complex flavor with sour, sweet, and salty notes. This is an adaptation of a recipe in Saveur magazine. ¼ cup fresh lime juice ¼ cup fresh orange juice 3 cloves garlic, peeled, and roughly smashed 1 (3.5-4 lb.) chicken, cut into serving pieces 1/3 cup olive oil 1 Read More …
This is a classic Greek appetizer, shown here on a slice of baguette. This recipe is an adaptation from what I think is the best community cookbook of all time, The Complete Book of Greek Cooking from the Recipe Club of Saint Paul’s Greek Orthodox Cathedral. It makes about 2 cups. Since olive oil Read More …