There are several dips in Israel based on eggplants which have been charred on a grill. One popular dip has the eggplant dressed with mayonnaise and lemon juice. Since I did not have any lemons and we are trying to eat down our pantry prior to leaving on a trip, I decided to improvise with Read More …
Flatbreads made from chickpea flour are popular in several countries in Europe and South America. I once bought a case of packets for the Genoese version, farinata. They are popular in Argentina and Uruguay as faina. In Provence, they are known as Socca. Carol asked me to make one of these flatbreads, and I looked Read More …
The Russian Tea Room is an iconic restaurant on the Upper West Side of Manhattan. Carol and I have eaten there at least once during one of the times I was working in Manhattan in the 1970s and 1980s. It published a cookbook in 1981 and at some point in the early 1980s I copied Read More …
I have eaten a few times at Stella’s, a very popular Greek restaurant in Richmond. A dish I particularly liked was their Mushroom Saganaki. I looked around the internet for a Mushroom Saganaki recipe and didn’t really find anything. Then I spotted José Andrés’ cookbook Zaytinya and it had one. This is how I made Read More …
This Greek-style tomato sauce is spiced with cinnamon, bay leaf, and oregano, and is adapted from Zaytina by José André, and is used in many dishes at his restaurant. (I have used it in Mushroom Saganaki .) ¾ cup olive oil, divided ½ medium yellow onion, thinly sliced 2 cloves garlic, chopped 1 cinnamon stick Read More …
The last dinner I prepared while visiting Nick’s family was a very traditional one of roast pork, smashed potatoes, gravy, and salad. I largely winged everything, but it was all turned out well, and was popular, even with the little girls, who can be picky eaters. The photo shows the 2 smashed potatoes left out Read More …
Corn cheese is a popular Korean bar snack, and it is both easy and tasty. This version is adapted from Cook’s Illustrated. It takes less than 30 minutes and will serve 6. We served it last night with steak and a salad 2 Tbs. unsalted butter 2 (15-oz) cans of sweet corn, drained 1-1/2 tsp. Read More …
This is a very good and simple vegetable dish, which is adapted from Host: A Modern Guide to Eating, Drinking, and Feeding Your Friends by Eric Prum and Josh Williams. It makes 2 servings and takes up to a day in total, depending on how long the yogurt needs to drain to reach a good Read More …
Pickled onions are often useful as a garnish. This version makes 2 cups and is adapted from 177MilkStreet.com 1 cup white vinegar 2 tsp. white sugar 2 tsp. kosher salt 2 medium red onions, halved and thinly sliced 1 jalapeno chili, stemmed, halved and seeded In a small bowl, mix together the vinegar, sugar, and Read More …
I recently saw an article on “Cowboy Candy”, which referred to sweet pickled jalapenos. That inspired me to make a batch of pickled jalapenos follow the recipe for Bread and Butter Pickles . They turned out well. 1 lb. jalapenos, cut into ¼ inch slices 2 Tbs. salt ½ cup sugar ½ cup white vinegar Read More …