Rice pudding is a real comfort food dessert, and is easy, although a bit time-consuming to make. This is the way I usually make it, which is an adaptation from Cook’s Illustrated’s book, The Best Recipe. The rum gives a lot of flavor to the final pudding, but it can be omitted if you do Read More …
This is an adaptation of a recipe in Natalie Dupree’s New Southern Cooking. This was a hit at a couple of family dinner parties. A nice feature is that it can be easily made in advance and warmed for serving. 2 lbs. green beans, ends removed and cut into 2-3 inch pieces 1 Tbs, white Read More …
Shakshuka (or Shakshouka) is a popular Israeli brunch or breakfast dish which seems to be everywhere these days, including in Yotam Ottolenghi’s very popular Jerusalem: A Cookbook, which my sister-in-law Patricia gave me for my birthday. It looked like a good dish for Fridays in Lent, so I made it last night. This is one Read More …
I am a great fan of dishes which combine bread with a filling (dumplings, calzone, empanadas, etc.) or with a topping (pizza, etc.) This is a slightly unusual variation on the Greek feta triangles made with phyllo, which are called Tiropites. These use a home-made dough, olive oil instead of butter, are less rich, and are adapted from Read More …
This is an adaptation of a recipe in The Food Lab cookbook. The idea is to combine the concepts of hasselback potatoes (thinly sliced potatoes placed with the slices vertical and with some fat and flavorings between the slices) and scalloped potatoes. By placing the potato slices vertically in the pan, there are lots of Read More …
This sauce appeared in James Beard’s Theory & Practice of Good Cooking as a sauce for gravlax. It is good for that, but more typically I use it with smoked salmon as an alternative to cream cheese or a horseradish mayonnaise sauce. It is also good with broiled or grilled salmon. 4 Tbs. German mustard Read More …
This is the second hummus I have made as an adaptation from Michael Solomonov’s “Zahav: A World of Israeli Cooking“. This is a traditional hummus with tahini, and has an exceptionally creamy texture. When people talk about the food at Zahav restaurant, this is one of the dishes they most frequently mention. Cooking the Chickpeas Read More …
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 …
This recipe is an adaptation of an unusual humus recipe in Michael Solomonov’s “Zahab: A World of Israeli Cooking”. This particular hummus is based on butter, rather than the usual tahini, and as the name implies is not Israeli. It has the consistency of mashed potatoes, but with a nice flavor from the lemon and 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 …