Fresh porcini are one of nature's great treats. They are rather expensive unless you know how to forage for them, which I swear I'm going to learn someday … maybe from Langdon.
In the meantime, when I get my hands on a few porcini I like to feature them prominently in a dish. It seems a …
Braising is something of a lost art, which is a shame because it isn’t at all difficult to do. Learn a couple of basic moves and you’ll be rewarded with a succulent, richly flavored, rustic dish that will have you and your guests mopping up every last bit of sauce.
A proper braise is composed of …
Curd rice is an Indian dish of basmati rice flavored with tangy yogurt, often seasoned with chilis, mustard seeds and curry leaves or cilantro. It is typically served at the end of multi-course South Indian meals, but in my context I'm happy to have it as a side dish with some dal, curry and Indian …
If you've traveled in Mexico, or spent much time in Mexican neighborhoods in the United States, you've probably tasted fruit with a chile powder that is both tangy, spicy, and a little salty. It is amazing on mango and watermelon. This spice mix is known as chile con limon, or chile para fruta, and it …
I love a cookbook that has a unique point of view, and Lorna Yee and Ali Basye's Newlywed Kitchen: Delicious Meals for Couples Cooking Together has that in spades. They have created a beautiful, charming book for couples just starting out in marriage to explore cooking together. You'd be crazy not to …
Jackfruit is en fuego right now as a sort of vegan meat substitute for tacos, barbeque, etc. I'm not sure who first thought of the idea, but I learned about it from Clean Green Simple and the most-definitely-not-vegetarian-but-always-entertaining Chadzilla.
Jackfruit is an enormous fruit that is used throughout southeast Asia. When ripe, it has a relatively mild …
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 …
