This salad is great to have in your back pocket for summer potlucks and picnics (*). It is easy to make, light and healthy and packed with flavor that adults will love, but manageable for kids too.
In this kind of salad, cucumbers tend to leak a lot of juice, dilute the dessing, and make a …
The secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute the rice before adding any water. It adds a rich, savory background that makes the dish more satisfying.
I’ll happily eat this as a main course with nothing more than a last-minute squeeze of lemon, but it also …
I use my KitchenAid stand mixer constantly; whether I’m mixing cake batter, kneading bread, making fresh pappardelle or just whipping cream, it sits there on the counter calling out “Put me in the game, coach! I’m ready!”, and I almost always heed the call. So when KitchenAid offered to send me out one of their pasta …
I‘ve resisted making my own fermented foods for, well, decades at this point. I’m not sure exactly why – maybe a little fear that they might not be safe, or that the smell would be overpowering, or just a lack of patience to wait for them to mature. But lately I’ve fallen more and more …
I‘ve always loved Vietnamese Salad rolls (gỏi cuốn), and I’ve been making them off and on for decades, so I don’t know why I haven’t shared them with you guys before. If you haven’t had them, they are cool and refreshing, with a tender but slightly chewy rice paper wrapper surrounding thin rice noodles, lettuce, …
Before we get into Ellen Kanner’s lovely book, a quick note about the James Beard awards. My book didn’t win. While it would have been great, it also would have been a pretty huge surprise as a first time author. To be a finalist was an entirely sufficient thrill. My wife, Sarina, and I had …
Khao soi is an iconic dish from the Chiang Mai region of northern Thailand, though its roots are thought to be Burmese or Chinese Muslim. It inspires cultlike devotion among initiates.
You don’t find khao soi often enough at Thai restaurants in America, which is why I think it is well worth making at home. Fresh, …
