Thai Three-Flavoured Sauce / Steamed Pork Buns / Baked Endives with Ham

Blog Post & Recipe: Thai Three-Flavored Sauce: The Newbie Sauce That Can Be Used I Many Dishes

The three flavors here refer to sweet, sour and salty.

Blog Post & Recipe: Steamed Pork Buns

Making these pork buns actually requires a fair amount of steps, but none of it is that hard and you can do a lot of it days in advance.

Blog Post & Recipe: Baked Endives with Ham.

Wrap each endive in a piece of ham and place, seam down, in the baking dish. Spoon the béchamel over the endives. Sprinkle with the cheese. Bake the endives for 15 to 20 minutes, until the sauce is bubbling and the cheese has browned.

Fried Rice with Fried Egg / Roasted Parsnips / Classic Potato Gratin

Blog Post & Recipe: fried-rice served with fried egg

I am programed to like my "fried-rice" cooked very moist and soft just like my mum's.

Blog Post & Recipe: roasted parsnips

Roast it with a little citrus juice, honey and a couple of spices, and watch the parsnips come alive.

Blog Post & Recipe: Marvelous, golden

The onion sweetens the cream slightly, and the anchovies mitigates all with a profound salinity. Eaten the next morning, warmed moderately with a poached egg and a salad of the most peppery, bitterest greens you can find, it's exceptional.

Classic Potato Gratin

Braised Mushrooms with Dashi / Fried Penne / Harissa

Blog Post & Recipe: Braised Mushrooms with Dashi

Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin.

Blog Post & Recipe: Fried Penne

I also wanted something kind of spicy so I threw in cumin, coriander, cinnamon and cayenne. The resulting crispy snack was like crunching into the most satisfying chips.

Blog Post & Recipe: Harissa

So what did I use the Harissa for? I tossed it through some stir fried vegetables. I used it in a vegan lasagna instead of a tomato base and I used it as a sauce over grilled fish.

Pickled Beetroot & Blue Cheese Quiche / Broccoli & Edamame Bean Soup with Crispy Parmesan Lace / Oat Scones

Blog Post & Recipe: Pickled beets and blue cheese quiche

The otherwise sweet beets have quite a piquant flavour when pickled, and that works well with the saltiness of the blue cheese.

Blog Post & Recipe: Go green with a touch of lace - Broccoli and Edamame Bean Soup With Crispy Parmesan Lace

In a non-stick pan, spread out a layer of 2-3 tblsp grated parmesan and heat it up very gently; when the cheese is light brown, carefully remove the 'lace' and wrinkle it a little before it cools down.

Blog Post & Recipe: equum agit

Variants can be made with fruit (blueberries, cranberries, raisins ... ) and the usual spices can be added (cinnamon, say) and the sugar content varied. They are easy to make, filling, and go well with the horrible climate you find in Canada.

Scottish Oat Scones

Baked Lemon Tofu Double Citrus Salad / Chicken in a Pie Shell / Deep Fried Pickles

Blog Post & Recipe: Baked lemon tofu double citrus salad

The baked tofu is surprisingly savoury because of the garlic and shallots, a good contrast to the sweet orange segments.

Blog Post & Recipe: Baked chicken in a pie shell

A variation on the chicken-in-a-bread-crust recipe previously linked on this post.

In effect, it’s baking a whole chicken and biscuits to go with it at the same time. Because, yes, after baking, the pie crust dough turns into a biscuit with one side having absorbed the flavors and moistness of the bird. Just cut and tear the crust wrapper as you dig into the chicken.

Blog Post & Recipes: Deep Fried

Pickles? Crumbed and fried? Yes please. A buttermilk dressing was made to accompany it, though I added my own tweaks. Combined, the crunch of the coating giving way to crunchy, tangy dill pickle slices was brilliant. The garlicky buttermilk dressing, with a heavy hand in coriander, made an ideal dipping sauce.

Coriander Buttermilk Dressing ... Deep Fried Pickles & Cheese-Stuffed Chillis

Cornish Pasties / Caramelised Apple Dutch Baby Pancakes / 5 Artichoke Recipes

Blog Post & Recipe: Not at all Cornish Pasties

I’ve made some not at all Cornish Pasties right down to the lack of side crimp but they were lovely ... I used a mix of lard and butter which gives a lovely flaky texture on baking.

Blog Post & Recipe: caramelized apple dutch baby pancakes

Do you know what a dutch baby is? Sometimes they’re called German pancakes, or Bismarks, but basically they’re a giant puffy, slightly less sweet pancake that’s baked in the oven rather than fried.

Blog Post & Recipes: Artichokes: Tips + Tales + Recipes

Types of artichokes ... How to buy them ... How to clean them and get them ready for cooking/serving ... Another way to dechoke them ... How to eat them

The Wall Street Journal story includes 5 recipes: a recipe for Grilled Fish with Artichoke Caponata ... Artichoke, Dandelion and Pecorino Salad with Mandarin Dressing ... Baby Artichokes, Asparagus and Potatoes with Herb Mayonnaise ... Marinated Artichoke Hearts ... There was one other really good, really simple recipe, but there wasn't room for it, so here it is ... RAW ARTICHOKE AND PARMESAN SALAD

Corned Beef, Cabbage & Kimchi Burrito / Chicken in a Bread Crust / 3 Braising Recipes

Blog Post & Recipe: Corned Beef, Cabbage and Kimchi Burrito

In addition to the corned beef, this burrito includes cabbage sauteed with bacon, kimchi, which is a spicy fermented cabbage, onion and cilantro relish, melted cheese and some avocado salsa verde (because it's green and it's St. Patrick's Day).

Blog Post & Recipe: Chicken in a Bread Crust

I was going to cook a bread-crusted chicken of my own, using a sourdough crust ... The skin of the chicken was less golden than with the salt crust, which I suspect is more porous, but plenty of juices had collected inside, and the chicken was just as moist and flavorful.

Article & Recipes: Slowly does it: delicious braise recipes

So what are the key things to watch? For most braises the meat is browned before the liquid is added. The caramelisation and 'toasting' produced by frying in fat are essential to the end flavour. But meat won't brown if it is wet or if you crowd the pan, so dry your meat then cook it in batches. Don't use too much fat or you'll end up with an oily dish. If anything burns – garlic or onion or the fat itself – throw it out before adding liquid.

Soy-braised chicken thighs with star anise recipe ... Braised pork with apricots, ginger and lemon thyme recipe ... Braised lamb with squash, lemon and mint recipe

Zucchini Yoghurt Salad / Scandinavian Meatballs / Chipotle Butternut Squash

Blog Post & Recipe: Zucchini Yoghurt Salad -Turkish style Raitha

I make other sides for rice/breads but end up eating the raithas more. This is a simple zucchini raitha Turkish style

Blog Post & Recipe: Scandinavian meatballs

These were fabulous – very moist and tasty. Making the meatballs was slightly labor-intensive, as these were quite sticky during formation. But worth the effort.

Blog Post & Recipe: Chipotle Butternut Squash

I was thinking that the sweet butternut squash would go well tossed with some spicy and smoky chipotles in adobo sauce. I had also recently been remembering a dish where cubed potatoes are fried along with onions until the potatoes are crispy and the onions are caramelized and I figured that that would also work well for this dish ...

Note: This recipe would also work well with sweet potatoes.

Sourdough Croissants / Cook Rice in a Frying Pan / Vegemite Beef & Ale Pie, Cider Roasted Pork with Stuffing, Chocolate Amaretto Pear Frangipane Tart

Blog Post & Recipe: Sourdough Croissant Recipe from Floriole, Chicago

In addition to proper technique, the use of premium European butter with higher fat content is key.

Blog Post & Recipe: How to cook perfect rice - in a frying pan

Note that the recipe/method here is for Japanese-style white rice. It should work with other white rice types too, but you may need to adjust the water amounts.

Blog Post & Recipes: Rustic Vegemite Beef & Aussie Ale Pie, Cider Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing, Chocolate Amaretto Pear Frangipane Tart

I combined the beef in a pie with a beautiful, recently sampled Aussie Ale - from Port Stephen's Winery, Swiss brown mushrooms and a teaspoon of Vegemite to add the salty element.

How to Cook Dried Beans / Baked Spinach / Chicken Dinner

Blog Post & Recipe: How to Cook Dried Beans

One thing that is demonstrably true is that you don’t have to soak your beans overnight; if you want beans for dinner, put them in water and cook them till they’re tender or at least edible, no soaking, no blanching, just put them in a pot and cook them.

Ruhlman's Beans & Bacon

Blog Post & Recipe: the best baked spinach

... she went on a tangent about a French “system” for spinach which she found “terribly good” and went on to describe a gentle cooking of spinach, stewing it in a very small amount of roux for a little binding and broth before stirring in a small amount of cheese and baking it in a dish topped with breadcrumbs.

Article & Recipes & Video: Winner, Winner, Chicken Dinner

The main part of the cooking is essentially an oven braise with a twist. You brown the thighs and breasts in the rendered fat, then cook the thighs with a load of vegetables and the quickly made stock. Later, you lay the breasts on top of the vegetables and roast until they’re browned and just cooked through.

How to Butcher a Chicken ... Quick Chicken Stock ... Chicken-Skin Croutons ... Braised and Roasted Chicken With Vegetables

Making Herbed Lemon Cheese / Making Lunch at Work / Good King Henry

Blog Post & Recipe: Making Cheese

This cheese has a mild, milky flavor and a spreadable consistency.

Herbed Lemon Cheese

Blog Post & Recipes: 3 uber-simple lunches you can make at work in less time than it takes to go out and buy something

tips for ‘cooking’ lunch at work. 1. stock your work ‘pantry’ ... 2. stock up with the tools you’ll need ... 3. figure out the best storage options ... 4. allocate the time you need

mixed sprout & avocado salad ... white bean & tomato soup ... tomato, almond & pesto salad

Article: Alys Fowler: The renaissance of Good King Henry

The young spring shoots (that appear from April [in the UK]) can be eaten much like asparagus. Cut the first 20cm growth, remove any leaves and steam it as you would asparagus. As the seasons progress eat the leaves and the unopened flower buds as a broccoli substitute. These will merrily self-seed if left alone.

Cep Ravioli, Sage & Toasted Nut Butter / Spring Vegetable Ragout & Spring Vegetables Baked in Parchment / Pasta e Broccoli

Article & Recipes & Pictures: Raymond Blanc's cep ravioli, sage and toasted nut butter recipe

Ravioli is a dish of endless variation, and learning how to make it from scratch is a technique well worth mastering

Article & Recipes: The California Cook: Seasonal vegetable stew is easy, delicious

The basic rules for vegetable stews are few, but they are simple: You want some onions; you want whole cloves of garlic, preferably unpeeled; you want some lettuces or greens for moisture; and you want butter … lots of butter.

Recipes: Ragout of spring vegetables and spring vegetables baked in parchment

Blog Post & Recipe: Dinner Tonight: Pasta e Broccoli

What really works with the famous pasta e broccoli is that if you cook it long enough, the parboiled broccoli breaks up into the pasta and almost melts into a pasta-clinging sauce when combined with the cooking water. Increasing the ratio of broccoli-to-pasta not only makes the dish a bit healthier, but better too.

Elizabeth David Recipes / Using Nuts and Seeds / Dried Worms in Pho

Blog Post & Recipes: Elizabeth David

At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom

Chicken with Tarragon ... Tarte à l'oignon ... Lettuce Soup ... Ratatouille ... more

Article & Recipes: Nuts and seeds

Here’s a roundup of eight delicious ways from around the globe to get the most from nuts and seeds.

Cashew Cream ... Pomegranate Khoresh with Chicken ... Boiled Peanuts (Stovetop Method) ... Three Sisters Black Mole ... Romesco ... Horchata ... Dukkah ... Picada

Blog Post: Pho Secret Ingredients: Dried Earthworms (Sa Sung)

If you read Saveur magazine, you may have seen the northern pho (pho Bac) article that I wrote for the March 2011 issue. One of the ingredients that I mentioned in the story was sa sung (Sipunculans), dried peanut earthworms that add a unique savory sweetness to the broth

Cook Quinoa with David Lynch / Tomatillo Hash with Sausage / Confit

Blog Post: "It's the only grain that's a complete, perfect protein"

How to cook quinoa with David Lynch. Part 1, part 2.

Recipe: Desperate for dinner: Tomatillos lead the rescue

In this case, a medley of chopped vegetables, given weight with sausage (rolled into little balls to break the monotony) and perked up with plenty of cilantro. The tomatillos turned out to be a surprise star, enlivening the dish with their tangy way.

Tomatillo hash with sausage

Article & Recipe: Confit method well worth effort

To confit is normally to cook secondary cuts of meat (or other things such as garlic, tomatoes or salmon) so they are preserved. The best-known would be confit duck. The method works particularly well with tougher and cheaper cuts of meat, as they benefit from the long, slow cooking. In a nutshell, it is essentially any kind of food that has been immersed in any kind of fat for flavour and preservation.

Confit goat legs

Pelmeni Dumplings / Mafe Lamb Stew / Young US Farmers

Blog Post & Recipe: pelmeni

I’m worried that by writing about pelmeni, the famed Russian meat-filled dumplings with a cult following, I might inadvertently open the Pelmeni Pandora’s box and pandemonium will ensue. This is a dish that elicits passionate responses

Blog Post & Recipe: Mafe | Senegalese Lamb Stew

When it comes to mafe, a traditional stew from Senegal, there are very few absolutes. It’s typically made from lamb, mutton, beef, or chicken and vegetables stewed in peanut sauce, although the combination of veggies is variable–and arguable. Chef Thiam says the butternut squash is mandatory, whereas my cousin feels strongly about the presence of cabbage.

Article: In New Food Culture, a Young Generation of Farmers Emerges

Now, Mr. Jones, 30, and his wife, Alicia, 27, are among an emerging group of people in their 20s and 30s who have chosen farming as a career. Many shun industrial, mechanized farming and list punk rock, Karl Marx and the food journalist Michael Pollan as their influences. The Joneses say they and their peers are succeeding because of Oregon’s farmer-foodie culture, which demands grass-fed and pasture-raised meats.

Egg Sandwiches Without Mayonnaise / 4 Purple Recipes / Estonian Soda Bread

Blog Post & Recipe: Creamy egg sandwiches without the mayo

I don’t like mayonnaise, but have been fancying egg sandwiches recently. So I made up this mayonnaise-free creamy egg sandwich idea.

Article & Recipes: Purple haze

OVER the past couple of weeks I have been presented with purple carrots and purple potatoes, as well as some less vivid pink potatoes.

Purple Gem potato crisps ... Purple carrot and apple salad ... Purple carrot cake ... Trio of coloured potato mash

Blog Post & Recipe: Estonian Soda Bread Recipe

If you think you've already seen a recipe for Estonian soda bread here @ Nami-Nami, then you're not mistaken - I indeed blogged about it some three years ago. However, that recipe was with ricotta/curd cheese, and this one uses kefir or cultured buttermilk.

Pancakes, Dosas, Yorkshire Puddings / Butter Chicken / Roast Beetroot with Balsamic Glaze

Article & Recipe: Hugh Fearnley-Whittingstall's batter recipes, for Pancake Day and every day

For perfection, don't stress the batter. Treat it tenderly and don't overmix, particularly if you're adding seasonings after the resting stage, as with the herby yorkshires. And accept that the first pancake will be rubbish.

Sweet potato pancakes ... Yorkshire pudding ... Dosas ... Classic pancakes

Blog Post & Recipe: Butter Chicken

I once read somewhere that butter chicken was created when a hungry man walked into an Indian restaurant and they had no curry left. The chef decided to whip up a quick meal by throwing a tandoori chicken into a simple gravy of butter, tomatoes and a few spices. And thus, butter chicken was born.

Blog Post & Recipe: Roasted Beets with Balsamic Glaze

They've insisted that roasted beets just taste better than boiled. I have roasted beets. Quite frankly, I haven't been able to tell that big of a difference from boiled. Until now. Now I get it. These beets are great. The long roasting caramelizes the sugars in the beets adding all sorts of awesome flavor. The trick? Make sure the beets are wrapped in foil so they don't dry out, and then forget to set the oven timer so you cook them 20 to 30 minutes longer than you think you should.

Tahini Beets / Cabbage Stir-Fry / Vegetable Soup Basics

Blog Post & Recipe: Tahini Beets

Consisting of beets, tahini, lemon juice, and garlic, it's earthy, sweet, tangy, and very easy to make (just allow enough time to roast the beets).

Recipe: A Simple Cabbage Stir-Fry

Tadka is the basic Indian method for transferring the flavor of spices to food. First the spices are added to a very hot oil, then the sizzling infusion — tadka — is used to flavor the dish.

Article & Recipes: Creamy, Brothy, Earthy, Hearty

I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise.

I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor).

Good Morning Bread / Sectioning a Citrus / Breakfast Greens

Recipe: Good Morning Bread

12 g oat bran
100 g flax seeds
145 g sunflower seeds
55 g dessicated coconut
125 g almonds

Blog Post: Sectioning a citrus

There are two reasons to section1 a citrus. The first is for presentation, an elegant way to use lemons, oranges and grapefruit pieces in all kinds of recipes, from salads to cakes. The second is to remove the tough, often bitter, pith and inner membrane so that the flavor of the fruit can shine.

Recipe: Kale continues awesome

If you prefer milder food, you can add a little sriracha sauce at the beginning of cooking, or just leave it out entirely. If you leave it out, I recommend adding a squeeze of lemon juice to the finished product instead. If you like spicy food, however, you should add your sriracha after you've taken the finished greens off the heat; this keeps the hot oils from evaporating, and makes the greens much more spicy.

Breakfast greens

Roasted Asparagus Soup / Cauliflower & Chickpea Curry / Lentils with Fennel, Kale & Sausage

Blog Post & Recipe: asparagus

it's super simple and a great way to use up extra vegetables.

Roasted Asparagus Soup

Recipe: Angela Hartnett's cauliflower and chickpea curry recipe

This vegetable has so many more uses than the classic cauliflower cheese and is used readily in Indian food. The secret is not to overcook it. Add it to the curry mix while it is still warm so it absorbs all the flavours.

Blog Post & Recipe: lentils with fennel, kale & sausage

This lentil dish is perfect for cold winter nights. It also contains fennel which has become one of my new favorite vegetables and is readily available all winter. If you wanted this to be a strictly vegetarian affair, just skip the sausage or trade in the meat for your favorite vegetarian sausage links and you’ll still have a fantastic meal.

Strozzapreti with Broccoli Rabe / Beetroot Fritters / Purple Potato & Micro Greens Salad

Blog Post & Recipe: Strozzapreti with Broccoli Rabe

Chili flakes and sliced garlic join olive oil in a hot pan, followed by a big handful of broccoli rabe. The rabe cooks down, the pasta boils away, and when both are done, they marry in a big, deep bowl, with equal parts parmesan and pecorino romano.

Blog Post & Recipe: Beetroot fritters

In the end (largely through my own lack of skill and/or patience), these turned out more like thick burger patties and less like the fritters they were supposed to be. I'm going to claim that it was intentional though - I reckon they'd be fantastic on a bun with a bit more salad.

Blog Post & Recipe: Purple Potato & Micro Greens Salad

They are very seasonal and a little more work cleaning than regular spuds since they are small and knobbly but watching everyone’s face when you serve them is certainly worth the effort. They taste like a ‘new’ season baby potato, a little sweeter than regular spuds.

Spicy Lamb Pie / 5 Recipes for St. David's Day / No-Knead Bread: a Convert's Story

Blog Post & Recipe: Spicy Lamb Pie.

I reckon this pie, if fennel substituted for carrots and fish for lamb, would work wonderfully as a dish to serve to my pescetarian friends. I’d have to cook the sauce first and then add the fish just before baking – what do you think?

Blog Post & Recipes: St David's Day: recipes for a feast.

It's St David's Day, and to help celebrate we've a quintet of delicious recipes from Welsh chef Bryn Williams

Slow roasted shoulder of lamb ... Mutton and swede pie ... Pan-fried salmon with curried mussels ... Sole in a bag with courgettes and black olives ... Nain's bara brith

Blog Post & Recipe: No-Knead Bread: A Convert’s Story

I’ve revised it a little and put the flour into weights rather than volume. Steingarten uses spelt flour on the cutting board in the proofing basket, which I recommend for flavor and appearance; Lahey uses bran and no proofing basket. This is up to you.

Michael Ruhlman’s Version of Jeffrey Steingarten’s Version of Jim Lahey’s (According to Steingarten) “Miracle Bread

Fennel with Meat (Etli Rezene) / Horchata / Filmjölk

Blog Post & Recipe: Fennel with Meat (Etli Rezene)

The Aegean cuisine in Turkey is known for its greens. It is truly unbelievable how many different green plants/weeds and in how many different ways the Aegeans can cook.

Blog Post & Recipe: Going Nuts for Horchata

The drink owes its creamy consistency to the combination of almonds, rice, and barley (and sometimes even sesame or melon seeds) that make up the recipe. Horchata is prepared by blanching and soaking almonds, pulverizing rice and barley, combining all of the ingredients in a blender and straining the mixture with cheesecloth.

Blog Post: Let’s Get Cultured! Filmjölk!

I have been making my own yogurt for about two years now and so far filmjölk, a Swedish countertop cultured yogurt is my favorite. There are several reasons why, the first is the absolute breeze it is to make. You don’t need any special equipment. To make your first batch all you need is the bacteria culture, some milk and cream and a clean mason jar.