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 …
Syrian Red Lentil Soup (Shurbat Addes)
This recipe, and the next couple that I post, are adapted from Poopa Dweck's spectacular cookbook, Aromas of Aleppo, The Legendary Cuisine of Syrian Jews.
Aleppo was home to a major Jewish population from the time of the Babylonian exile (600 BCE). They experienced golden ages under the Byzantines and …
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, …
It is a depressing fact that 99% of Indian restaurants in America serve the same darn 10 items. Which is a crying shame because there must be 10,000 other terrific dishes that you’ll only get to try if you make them yourself (or have an Indian friend that wants to hook you up with the …
I originally made this pilaf to stuff in cabbage rolls, inspired by this lovely post from Give Recipe. My version of the stuffed cabbage was good, but the sauce I came up with didn’t knock it out of the park for me. The pilaf, on the other hand, I just loved. I made way too …
Brussels sprouts are oddly fashionable these past couple of years. They have two things going for them:
Underdog status. A lot of people hated them because they were boiled to death for much of the 20th century.
But they are actually delicious when prepared well.
Now we’ve caught on that they are wonderful when pan-fried, deep-fried, broiled, roasted or …
