Aki Kamozawa & H. Alexander Talbot, in their Ideas In Food cookbook, have terrific chapters on pickling, and on freezing food to intentionally modify texture. I like to combine these two methods into something I call …
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Wherever rice is a staple, from China to India and all points in between, some form of congee is a beloved dish. Congee is simply rice that is cooked in copious amounts of water until it falls apart into porridge. It …
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There is a famous Thai dish known as Son-in-law Eggs. You’ll get the joke if you realize that eggs in Thai refer to the same part of the male anatomy as huevos in Spanish. To make Son-in-law Eggs, peeled hardboiled …
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The eggplants in this recipe are halved and then each half is cut so that there is a “pocket” to rub with Chermoula (a sort of North African pesto, ). The chermoula bakes into the creamy flesh, seasoning it. Then you …
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Warm salads seem a little more filling than a typical cool salad, and a bit special too. They are nice in cool weather, especially if you aren’t serving a soup to take the chill out of the air. Be careful not to let …
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This potato salad will really grab attention on a buffet table. The arugula pesto is a bright emerald green that holds its color much better than basil-based pesto. You should still make the sauce as close to serving …
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