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 …
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 …