Korean Oxtail Soup / Rabbit Stew with Mushrooms / 7 Golden Rules of Freezing & Frozen Pea Salad with Bacon

Blog Post & Recipe: Korean Oxtail Soup (Tom Gang)

This soup is usually served unseasoned, with the diner adding salt at the table. I simply added some green onions for some freshness and crunch.

Blog Post & Recipe: Rabbit Stew with Mushrooms

There is an optional step to making this stew taken from classic French cooking (Antonin Careme) that transforms a good dish into a great one. Mash the rabbit or chicken’s liver, mix it with crème fraiche or sour cream, then push it through a fine sieve. The result is a pink slurry that will thicken and enrich your sauce.

Blog Post & Recipe: 7 golden rules of freezing food
[5 ingredients | 10 minutes]

1. don’t refreeze raw food ... 2. it is OK to thaw food, cook it and then refreeze ... 3. cool your food before freezing ... 4. freeze things asap ... 5. choose appropriate packaging / containers ... 6. allow for expansion ... 7. freeze smaller portions ... things that love to be frozen ... things that don’t freeze so well

frozen pea salad with bacon

Butternut Squash Baked Risotto / 5 Hash Recipes / 6 Polenta Recipes

Blog Post & Recipe: Dinner Tonight: Butternut Squash Baked Risotto

I was tempted enough by this recipe's technique to try it: rather than trying to slowly coax out the starch from the rice, the liquid is added all at once, then the pot is covered and slipped into a hot oven.

Article & Recipes: What makes a good hash

The gist is this: Simple, hash should be, sloppy, it should not. You can let your leftovers be your prompt

Curried pork and apple hash ... Diner-style roast beef hash ... Chicken, chorizo and green chile hash ... Autumn vegetable hash ... Smoked salmon hash

Article & Recipes: How to make perfect polenta

Polenta needs to be stirred. Stirring breaks down the bits of corn and develops starches. Once finished, polenta should be lightly textured, smooth, and rich at the same time.

Polenta ... Chicken with Herbed Polenta ... Soft Polenta With Roasted Delicata Squash Rings and Green Olive Tapenade ... Red Wine-Braised Lamb Ragout with Creamy Polenta and Salsa Verde ... Paprika Shrimp with Polenta and Red Pepper Sauce ... Borlotti Beans in Tomato Sauce with Creamy Polenta

Taquitos de Papa / 8 Vegetarian Recipes / How To Brine Chicken

Blog Post & Recipe: Dinner Tonight: Taquitos de Papa

The combination of waxy potatoes and the complex chili sauce comes together quickly and with little effort ... The small amount of lard gives everything a hearty pork kick

Blog Post & Recipes: What I've Been Cooking Recently

Here’s a selection of what I’ve been cooking.

Broccoli pesto ... Kale and mashed potatoes ... Using kimchi ... Stuffed artichokes ... Quinoa with fennel ... Beetroot and haloumi ... Rice gratin ... Quinoa falafels

Blog Post & Recipe: How To Brine Chicken (Quick Brine Recipe)

If you want to brine more quickly, make a stronger brine. I double it to a 10% salt solution, 100 grams salt per 1000 grams/milliliters water (gosh I love metric). But there’s still a time issue: if you want to add aromatics and ensure you dissolve the salt, you’ve got to heat the brine (and water takes forever to cool; can’t wait that long).

3 Bitters Cocktails / Vegetable Recipes / Apple, Leek & Butternut Squash Gratin

Article & Recipes: Bitters 101

A small dash of bitters adds depth and complexity to a drink, enlivening an otherwise flat combination. They’re used to accent a cocktail, not to dominate it.

The Old Fashioned ... The Mexican Train ... The Peypal

Comment Thread & Recipes: time to eat the veggies!

Looking for vegetable recipes (besides salads) that don't need rice, pasta, bread or meat, and can be eaten as hearty meals by themselves. Legumes, beans, spices, oils and such flavorings are fine.

Blog Post & Recipe: Meatless Monday: Apple, Leek and Butternut Squash Gratin

This Apple, Leek and Butternut Squash Gratin is ridiculously simple: a layer of sliced butternut squash, a layer of leeks sautéed with sherry and sage, a layer of sliced apples and a layer of Parmesan.