This is a style of cooking fish in Sonora and Sinaloa which was adapted to home ovens in Pati Jinich’s book Treasures of the Mexican Table. The quantities below are sized for 2 persons. At Pati’s suggestion, we served the fish with corn tortillas as tacos. Carol thought it did not need the tortillas and Read More …
Many years ago I clipped out a recipe (possibly from the NYT) for fluke prepared in a Venetian style (sweet and sour, like an escabeche). This idea proved to be a good way to use 2 pieces of cod in my freezer. Carol thought this would be a good dish for parties since it can Read More …
Baked Ziti is essentially an unfussy version of lasagna, and is a great dish for feeding a crowd. This is how I made it last night, mostly following a recipe in J. Kenji Lopez-Alt’s excellent book The Food Lab. This takes about 2 hours and will feed 8 or so. 1 lb. ziti, penne, or Read More …
The New Yorker recently had an article “The Irresistible Allure of Snacking Cakes” which raved about the cookbook Snacking Cakes: Simple Treats for Anytime Cravings written by Yossy Arefi. The idea behind the book was to develop recipes which could be simply mixed together with a single bowl and spoon and then baked. The article Read More …
Caramelized pork is a Vietnamese classic which is popular for the Tet holiday. I found recipes for this dish in most of my Vietnamese cookbooks. It is normally made with pork belly, to get the richness of pork fat into the dish. I followed a recommendation in one book to use half pork belly and Read More …
Focaccia di Recco is a thin and crispy focaccia stuffed with cheese which is a specialty of the town of Recco, which is near Genoa. It is more of a snack or appetizer than a meal. This version is based on an article in Serious Eats. In Recco this would be made with a local Read More …
This dish was described in a novel by Amor Towles, “The Lincoln Highway”. I found it in omaha.com, although it is apparently on the author’s website. It is a relatively quick dish suitable for midweek. I used 4 oz. per person of my very meaty cottage bacon, and I would cut that back to 3 Read More …
This is an adaptation of a recipe I saw on thekitchn.com which they called “French Onion Domino Potatoes”. The idea is to layer thin slices of potato with caramelized onion and Gruyere cheese so that it is a lot like the flavors of French onion soup on potatoes. I made this last night to accompany Read More …
This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times. This variation includes chopped Kalamata olives and excludes any added salt because of the saltiness of the olives. Once again, this takes 18-24 hours and involves working with a Read More …
Carol asked for some sweet cornbread to go with the Venison Chili with Beans , and this is what I made based on a recipe in King Arthur Flour’s Whole Grain Baking. The original recipe called for whole wheat pastry flour, which I did not have, so I instead used Irish-style whole wheat flour, which Read More …