This condiment from the Israeli cookbook Sababa is essentially a quick way of making preserved lemons. I just used it in another recipe from Sababa, Lemony Tuna Pasta. 1 lb. lemons (3 large or 4 medium), washed 3 large cloves of garlic, thinly sliced 1 small jalapeno, seeded and thinly sliced 3 Tbs. kosher salt Read More …
This tasty and easy salad is adapted from Nancie McDermott’s book Quick & Easy Thai. Like many Asian salads, there is no oil in the dish, so this is quite low calorie. I made it with chopped peanuts (vs. dried shrimp) so that I did not have to go to a specialty grocery for any Read More …
This is a good accompaniment to smoked chicken and other barbeque dishes. This recipe is adapted from Cowboy Barbecue, a book based on Davila’s BBQ in Seguin, TX. The original recipe used russet potatoes, but I like using the thin-skinned baby gold potatoes, so that no peeling is needed. 1-1/2 lbs. baby gold potatoes 1 Read More …
In recent years, I have gotten lazy (or have not planned ahead) and have generally microwaved my “baked” potato. It was ready in 7 minutes, vs. the 1 hour+ that it takes for the oven, and that seemed like a good deal. I recently read an article in www.thekitchn.com extolling the virtues of actually baking Read More …
For a family dinner, I was recently looking around for a good way to serve carrots, and I spotted a Pierre Franey recipe on the NY Times recipe website. It was both simple and very tasty. 1-1/2 lbs. of carrots, peeled and thinly sliced ½ tsp. sugar ¼ cup water 1 Tbs. lemon juice 2 Read More …
Fugazza con queso is an Argentine variation of pizza. This version is adapted from Ross Dobson’s and Rachel Tolosa Pas’s cookbook The Food of Argentina. Ingredients have been sized for a half recipe of the dough from Pepperoni Pizza from The Pizza Bible , which will serve 2-3 people. The contrast between caramelized onions (and Read More …
Gazpacho, a chilled liquid salad, is a Spanish classic for high summer when tomatoes are at their best. This straight-forward version is adapted from one of my oldest and most well-worn cookbooks, The Time-Life International Cookbook. It will serve 6 to 8 and needs to be made a few hours before serving to meld and Read More …
Updated 1/25/25 One of the first cookbooks I bought many years ago was Better Than Store Bought, which was about making at home foods which Americans normally purchase. This was a very useful idea when I lived in Thailand and many American products were unavailable or very expensive. One of the recipes in the book Read More …
I have made sauteed mushrooms a number of different ways. This simple version was quite a hit with the family at the beach last week. A double recipe quickly disappeared. 2 lbs. quartered mushrooms 4 cloves garlic, minced 1/2 onion chopped 1/4 cup olive oil 1 Tbs. brandy 1/4 cup chopped parsley 2-3 Tbs. fresh Read More …
One of the best dishes we had at a recent dinner to a Georgian restaurant in DC was a carrot, cucumber, and Feta salad. After a few tries, this is close to what we enjoyed at the restaurant. The key step is to boil the carrots just until crisp-tender. How long this will take depends Read More …