Spaghetti alla carbonara is one of those great Italian dishes that comes with multiple-choice apocryphal explanations for the name. Possibly it is in the style favored by a group of charcoal makers, or coal miners, or maybe it was named after the charcoal burner it was cooked on. In any case, the traditional version is …
I've been doing a lot of reading about modern methods for making stocks and broths lately. Modernist Cuisine has a detailed chapter devoted to producing them using both sous vide and pressure cooker methods. Dave Arnold at the French Culinary institute has written several great posts on the subject, and made me doubt my own …
At my house, we eat food in styles from all over the world, but rice is far and away our most popular substrate. I’m always experimenting with new ways to cook rice as well as new things to serve with it.
Today’s dish is Caribbean inspired, with coconut milk-scented rice, black beans, plantains, avocado, mango, and a …
A few days ago I was surfing my RSS reader for a few minutes before bed, when this post from Alex and Aki hit me like a ton of bricks. I’ve seen compressed watermelon before, but I don’t think I’ve ever given any thought to searing it. Genius. I had to try this immediately, and fortunately …
I'm not sure whether to describe this dish as a salad, an appetizer, or a side dish. Whatever you call it, the combination of sweet and salty, crunchy and juicy, herbaceous and spicy is exciting and a little unusual. You could serve this as part of a meze, or an accompaniment to anything grilled in …
You've probably heard that Dr. Nathan Myhrvold, the CEO of Intellectual Ventures and former CTO of Microsoft, along with Chris Young, Maxime Billet, and a cast of dozens, is publishing the most anticipated cookbook since Apicius. (If not, here is the background.)
I've had the great good fortune to hear Dr. Myhrvold speak about the book …
I’ve gone completely mad for kimchi. I find the heat, crunch and pickled and slightly fermented flavor addictive. Kimchi fried rice is my latest obsession.
Fried rice serves three beautiful purposes at once: it is a way to use up leftover rice and vegetables, it offers a change of pace from plain rice, and it is …
Fresh pastas are most oftened paired with delicate sauces. The counterexample is a rich, flavorful ragu over wide noodles like pappardelle. Eggplant makes a terrific vegetarian ragu, accented by bell peppers and fresh ricotta. If you like, you can make this ragu pleasingly spicy by using Fresno peppers instead of red bells.
This dish is exceptional …
Pacific Natural Foods invited me and four other bloggers to participate in their Everyday Chef Challenge. (The first challenge is over now, but I’d love to have your vote in the final round!)
I love mushroom broths, so when I heard this was a broth challenge, I knew immediately which Pacific Natural product I would choose. …
Navajo Fry Bread, and the Indian Tacos made with it, have a sad and storied past. They originated in Native American internment camps set up by the US government in the 1860s, as a way to use the very limited rations provided. Cynthia Detteric-Pineda has an excellent page with the details of that history and …
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