As I've mentioned before, I'm lucky enough to have married into a family of excellent cooks from the Sephardic Jewish tradition. This is another terrific dish I learned from Noni Sophie, my wife's grandmother.
It might sound crazy to bread something, fry it until it is crispy, and then "ruin" that crispiness by soaking it in …
We always have Thai sweet chili sauce around the house. It is more sweet and tangy than spicy, but with just enough kick to add some interest. Sure, you could make it yourself, but the beauty is in having it in your refrigerator for those moments when you need to turn some basic ingredients into dinner …
I love my ice cream maker, but we have a problem. It is the type that doesn't have its own cooling system. Instead, you have to pre-freeze the bowl for 24 hours. I just don't have enough room to keep it in the freezer all the time, so in order to use it, I have …
Young coconuts are very different from the mature brown-husked specimens you may be familiar with. The edible interior flesh is tender, thin and custard-like, with the purest coconut flavor imaginable. Seek them out at Asian markets or in health-food stores that cater to raw foodists. Keep young coconuts refrigerated until just before serving.
I’m not generally a …
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 …
If a French souffle moved to Georgia and married a pan of cornbread, their offspring would be this classic Southern spoonbread. Tender, creamy and dead-easy to make, you should have this in your repertoire when you want a side dish for a bowl of vegetarian chili or a mess of collard greens.
You can take this basic recipe …
Amanda Cohen is a bad-ass chef. I had the terrific experience of staging (interning) with her for a few days last year. You should read about that first.
Short-version: Amanda owns and runs the tiny, edgy, imaginative and incredibly cool Dirt Candy in New York’s East Village. As far as I know, she’s the only vegetarian …
