This Chinese-American dish is an excellent example of fusion cuisine. The original version dates back at least 30 years to cookbook author Irene Kuo, and it was re-publicized as a Genius Recipe on Food52 in an article by Andrea Nguyen. The name comes from the simple ratio of sherry or rice wine, soy sauce, apple Read More …
This colorful composed salad is especially good in the winter when salad vegetables are not at their best. This recipe is adapted from one of my favorite cookbooks, Anne Lindsay Greer’s Cuisine of the American Southwest. There are similar orange-based salads from southern Italy. The photograph shows an individual serving of the composed salad before Read More …
Some time ago, I bought a bag of First Clear Flour from King Arthur Flour, which then sat in my pantry since I was not sure what to do with it. Since it was described by KAF as a high protein flour, I first used some as a substitute for bread flour when I had Read More …
This is a warm potato salad turned into a one-pot meal consisting of potatoes, bratwurst, mustard greens, and a mustard vinaigrette. It was a tasty quick and easy dinner, suitable for mid-week. The basic idea could be adapted for non-meat eaters by substituting cooked salmon for the bratwurst (and possibly adding some fresh dill). The Read More …
I was looking for a spice mix or garnish to go with grilled cauliflower, and saw a pistachio dukkah recipe on Cook’s Illustrated. Since I had almonds on hand, I substituted them for the pistachios. This made a nice accent to the grilled cauliflower. 1-1/2 Tbs. sesame seeds, toasted 1-1/2 tsp. coriander seeds, toasted ¾ Read More …
Grilled cauliflower is very popular these days, and if done well, it is very tasty. This version is based on an article by Cook’s Illustrated. To get the cauliflower to be both nicely grilled and cooked through, it is deep seasoned by dunking in a brine, microwaved until tender, and finished on the grill. The Read More …
It is easy to get a very nice crust on a steak by just using a very hot cast iron pan. In fact, my favorite way of cooking steaks these days is to cook the steak sous-vide for 45 minutes to 3 hours at 130 degrees, then to dry it, and to cook it for Read More …
This is a classic composed salad and is tasty, good to look at, and easy to make. It is originally made from iceberg lettuce, but I prefer to use small heads of romaine lettuce. Here is how I made it for two people. 1 small head of romaine lettuce 3 strips of bacon 8 cherry Read More …
Roasted garlic is easy to make and is useful in many recipes. This batch was made for the Roasted Garlic Focaccia , which includes a whole head of roasted garlic pressed into the puffed dough before baking. (It is really good.) Preheat the oven to 350 degrees Tear off a piece of aluminum foil about Read More …
This chewy and flavorful loaf is what all those mediocre supermarket and restaurant focaccias are aspiring to be. It takes about 24 hours of elapsed time, but little work time. This recipe is adapted from SeriousEats.com. Because I have some 1:1 sourdough starter in the refrigerator, I used 6 oz. of it in the recipe Read More …