A couple of years ago I spotted an article in the Wall St. Journal on chicken with mole sauce which seemed easy to make, although like the typical mole recipe it contained a very long list of ingredients. I have made a batch and used it twice, once as in the original recipe with Read More …
This is an excellent dinner for summer. There are a number of components to the finished product, but each of them is easy, and any leftovers of the components can be used in other dishes, such as Grilled Pork Banh Mi . . Quantities below are for two people. This recipe is adapted from Serious Read More …
This was my first try at a banh mi. One of my favorite lunches when I lived in Houston was to get a banh mi at B10, a Vietnamese restaurant on Bellaire Boulevard which named itself after the most popular item on its menu. I had the key ingredients for a good banh mi Read More …
I saw on the internet an article from bravotv.com stating that fresh pasta could be made in just 3 minutes in a food processor. Since I had some leftover Ragu Bolognese and since tagliatelle (a wide egg noodle) is the standard pasta in Bologna for the ragu, I decided to give it a go. Read More …
This simple quick pickle can be used in noodle bowls and banh mi. I cut the vegetables into 3 inch lengths with a knife, used a mandolin to get 3 mm. slices and then used a knife to cut the slices into matchsticks. This recipe was adopted from Serious Eats. 1 large peeled carrot, cut Read More …
I made these as a component to a Vietnamese noodle salad bowl, and they were exceptionally good, The initial soaking in baking soda, and then the secondary marinating in a sweet and salty mixture made them very juicy and flavorful. This is adapted from Serious Eats. This pork would be very good in a Read More …
This easy to make sauce is sweet, sour, and salty and goes with a lot of things. I made it to dress a Vietnamese cold noodle dish. It is frequently used by the Vietnamese as a dipping sauce for spring rolls. This recipe was adapted from Serious Eats. 1 cup hot water ½ cup Read More …
As a souvenir of her year in grad school in Bologna, our daughter Amanda gave me a local cookbook, Luigi Lepri’s Recipes from Bologna: The traditional food from the Capital of Italian cuisine. This is an adaptation of the recipe in that book, adjusted for the ingredients which I could easily find at my local Read More …
This traditional American cake became part of our repertoire some thirty years ago, during the period when egg yolks were supposed to be very bad for one’s health, since it is a cake which only uses egg whites. (The matching Lord Baltimore cake uses egg yolks.) We most recently served it at the brunch fallowing Read More …
These easy and tasty quick pickles are a signature dish of Jestine’s Kitchen in Charleston, SC, where they are served on the table instead of bread at the beginning of the meal. This posting was adapted from Holly Herrick’s The Charleston Chef’s Table. Although the recipe calls for the pickles to be marinated overnight, they Read More …