This spicy, high fiber, and reduced fat version of coleslaw has been popular at Texas pot luck suppers. 2 cups cooked pinto beans 3-1/2 cups shredded cabbage 1 cup thin curls of carrots (from using a vegetable peeler – roughly 1 large carrot) ½ cup chopped onion ½ cup plain yogurt ½ cup mayonnaise Read More …
There are two keys to this classic eggplant mezze. The first is to well char the eggplant so that smokiness pervades the eggplant flesh. The second is to get a good balance between the sharpness of lemon juice and garlic, the richness of tahini, and the seasoning. Good baba ghanoush will disappear very quickly. This recipe Read More …
My favorite hot sauce, and one of America’s most popular hot sauces, is the Sriracha Hot Chili Sauce made in California by Huy Fong Foods, and sold in the distinctive plastic squeeze bottle with a rooster symbol. This is a thoroughly American product made using red jalapenos and is inspired by hot sauces made Read More …
There are two basic types of food in Japan, washoku (traditional Japanese cooking) and yoshoku (Japanese adaptations of western food). When I lived in Japan one of my favorite examples of yoshoku was Japanese potato salad. It differs from American potato salad in a number of ways, most especially the type of potato used. In Read More …