This easy to make sauce is sweet, sour, and salty and goes with a lot of things. I made it to dress a Vietnamese cold noodle dish. It is frequently used by the Vietnamese as a dipping sauce for spring rolls. This recipe was adapted from Serious Eats. 1 cup hot water ½ cup Read More …
As a souvenir of her year in grad school in Bologna, our daughter Amanda gave me a local cookbook, Luigi Lepri’s Recipes from Bologna: The traditional food from the Capital of Italian cuisine. This is an adaptation of the recipe in that book, adjusted for the ingredients which I could easily find at my local Read More …
This traditional American cake became part of our repertoire some thirty years ago, during the period when egg yolks were supposed to be very bad for one’s health, since it is a cake which only uses egg whites. (The matching Lord Baltimore cake uses egg yolks.) We most recently served it at the brunch fallowing Read More …
These easy and tasty quick pickles are a signature dish of Jestine’s Kitchen in Charleston, SC, where they are served on the table instead of bread at the beginning of the meal. This posting was adapted from Holly Herrick’s The Charleston Chef’s Table. Although the recipe calls for the pickles to be marinated overnight, they Read More …
I recently saw a post on how delicious gorgonzola, walnuts, and red onions are as a topping for pizza. I liked the idea, and made the same sort of thing with what I had on hand, which was blue cheese, pistachios, and yellow onions. It was delicious. I think the only thing I really lost Read More …
During our recent Viking River Cruise on the Danube, a popular breakfast dish was called Hungarian Eggs. It was eggs scrambled with Lesco and sausage. Here is my attempt at recreating it. Portions shown are for two people. If you have lesco already made (or bought in jar), this makes a good and quick midweek Read More …
This stew of peppers with tomato, onion, and paprika is one of the bedrocks of Hungarian cooking. It can be used in a wide variety of ways. Today I am using it with eggs and sausage to try to recreate the “Hungarian Eggs” which were a popular buffet item on our recent Viking River cruise Read More …
This Filipino classic is steak with a savory sweet and sour sauce based on onions, soy sauce, and lemon juice (actually calamansi juice if it happens to be available). There are many way to do this dish, and I chose a variation with a larger amount of a thicker sauce than some other recipes. These Read More …
This is a great special dinner for two, which is really not very hard. I used a sous-vide cooker, which ensured that the steak inside the crust was perfectly cooked, but the steak can also be cooked the old fashioned way, in a frying pan. This is an adaptation from a recipe by Jordan Kenna Read More …
I am always on the lookout for simple dishes (preferably in one pot) which would be popular with boys on a Boy Scout camping trip. This posting is based on a Serious Eats recipe with the unlikely name “American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole)”. It is essentially a variation on pasta with Read More …