Archive | Favorites RSS feed for this section

Gobi Masala (Cauliflower Curry) – Recipe

Cauliflower curry (gobi masala) is a great Indian dish to have in your back pocket, because once you know the basic method you can knock it out quickly, varying the spicing to suit your mood and your guests. (You shouldn’t actually keep it in your back pocket though, the turmeric causes terrible stains.)

My version of …

Continue Reading

Cold Carrot Soup – Recipe

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 …

Continue Reading

Kimchi Fried Rice (Kimchi Bokkeumbap) – Recipe

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 …

Continue Reading

Chopped Salad – Revisiting A Classic Recipe

Chopped salad is just exactly what it sounds like: a salad whose ingredients have all been cut down to a fairly uniform size, around 1/2" cubes. It works well as a side dish and it shines as one of the all time great entree salads when you want a lighter meal. It is easy to …

Continue Reading

Vegetarian Potstickers (Gyoza) – Recipe

The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over the last few like seagulls over a spilled bag of kettle corn.

If you haven't had them, potstickers are Chinese or Japanese pan-fried dumplings with a savory filling, dipped in a soy, vinegar and sesame …

Continue Reading

Salt, Acid, Fat, Crunch – Making Your Food Pop, Part 1

Ask a professional chef to taste and evaluate a dish, and odds are that if they think it needs something, that something will be salt, acid, fat, or crunch.

Read the Series

Salt
Acid
Fat
Crunch
A Telling Failure

Why? Because these are fundamental elements that make food pop. They aren’t going to turn undercooked eggplant into a silk purse, but if …

Continue Reading

Tomato Jam With Rosemary and Saffron – Recipe

Tomato jam. Sounds kind of funny, right? But then when you think about it, a tomato is a fruit after all. Cook them down with sugar and seasonings and you get a piquant jam, though you might think of it more as a chutney.

Whatever you call it, this tomato jam is amazing on a grilled …

Continue Reading
Page 2 of 512345