Today’s guest post is something very special to me. It is by my amazing wife, Sarina Behar Natkin. Sarina is a Licensed Clinical Social Worker, and for the past few years has been devoting her professional energies to helping parents find more joy in the process of raising healthy, confident children. She’s written a wonderful, …
Caramel-cooking is a classic Vietnamese method that produces a rich, lacquered sauce. When I sent this recipe out for field testing with blog readers, it got so much great feedback that I knew I wanted to share it with you as a video.
The key to having it taste complex, not just sweet, is to …
All over the Middle East and even in India, a kofta is a little meatball or patty. There are a few vegetarian versions too. These kouftikes de prasa as they are affectionately known on the Sephardic side of my family, are made of leeks, bound together with breadcrumbs and eggs.
I like to up the ante …
I‘ve written about buckles a couple of times in this space: the original raspberry-blueberry buckle that got me started making them, and a peach and sour cream variation that I made on vacation in hot, hot eastern Washington last summer when I was apparently feeling poetic.
The beauty of buckles and all of the other rustic …
Kinoko Gohan is classic, soothing Japanese comfort food. It has strong associations as a fall dish, but the typical mushrooms used in it are mostly cultivated and therefore available year round. Of course if you have access to seasonal, wild harvested maitake or matsutake, for example, then you’ll be making something truly special.
One way to …
I‘m a big fan of making pudding at home. It really is only slightly more work than using the stuff from a box, and you are rewarded with a wider choice in flavors and the ability to use higher quality ingredients. This maple-flavored version is a nice change of pace, and you can make the …
So… you are a middle manager in charge of filing reports in triplicate, but you are a good home cook, watch Top Chef and read Lucky Peach, and secretly fantasize about giving up your day job to work in a kitchen. You probably know enough to know that the restaurant world has a place for …
Peperonata is one of the most luscious things you can make from humble ingredients. First you slowly roast bell peppers, then stew them with sofrito and onions until you’ve got a meltingly rich sauce that goes anywhere from antipasto to panini, and it is phenomenal over polenta.
If you aren’t familiar with sofrito, it is simply …
The brown butter cornbread recipe in my book is one I come back to over and over again, whenever a bowl of vegetarian chili or black bean soup is on the menu. The brown butter flavor somehow amplifies the taste of the corn. I use an easy trick that is popular in modernist kitchens for …
Poha is simply rice that has been flattened. It is a popular food in India, used in a whole range of dishes. In fact, I’d been eating it for years on thalis without really quite realizing what it was. It has become something of a minor obsession for me lately, because it cooks very quickly, …
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