I am very fond of gingersnaps. These are an adaptation from a recipe in Serious Eats, and were both tasty and crunchy. It uses two kinds of ginger (ground and fresh) and whole wheat flour, which is unusual. The recipe made 36 cookies each using about a tablespoon of dough. I previously made this Read More …
This variation of the comfort food classic comes from Korean-American and Southern chef Edward Lee and appeared in the Wall St. Journal’s Slow Food Fast series. This is a flavorful meatloaf with more vegies included than is typical, with onions, celery, and mushrooms. It took me longer than the 35 minutes claimed by the article, Read More …
Stromboli is an Italian-American dish, credited to Romano’s Pizzeria in Essington, PA, a suburb of Philadelphia. Here is my version, which was adapted from a recipe in Epicurious. This is for 4 servings. Pizza dough for four people (from Pizza for One or for Many ) ¼ cup finely grated Parmesan cheese 4 oz. Read More …
This is a variation on the diner classic from San Francisco, which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl. In this version, I have sized it for two portions and have substituted fresh pork Read More …
Picture pending Many years ago, when I was living in Thailand and enduring long flights across the Pacific, I found a cooking magazine on the plane, and copied down an unusually titled recipe, “Salad of the Wife of Kit Carson”, which was a grilled chicken salad served with garbanzos, chilies, cheese, and avocado. A couple Read More …
Chopped chicken livers is essentially a kosher version of liver pate, which has the extra benefit of being easier to make. Chicken fat (schmaltz) is a key ingredient, but can be hard to find. We were able to buy duck fat at Wegmann’s, which is what we used in this batch. I also made a Read More …
I am always looking out for relatively easy recipes which are kid-friendly, and would be suitable for Boy Scouts to make on a camping trip. I remember that one of the better dishes at a Golden Arrow District camporee cooking contest was chicken and biscuits. Here is a version which is adapted from yammycuisine.com. Read More …
Chicken Riggies is a popular Italian-American dish from the Utica/Rome, NY area. Riggie is the local slang for rigatoni, which together with chicken and peppers are the three essential ingredients to Chicken Riggies. This recipe is an adaptation of the variation in Cook’s Country Eats Local. 24 oz. boneless skinless chicken breast, cut Read More …
This is an example of Italian-American cooking, chicken and sausage in a sweet and sour sauce. I served it on a bed of orzo. This version is adapted from Serious Eats. 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs) Kosher salt and freshly ground black pepper 1 tablespoon (15ml) vegetable oil 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 …