Blog Post & Recipe:
Vegetarian Mushroom & Cannellini Bean Ragout Recipe
The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.
Recipe:
pumpkin chili with cornbread smudges
The corn "smudges", as I've dubbed them, were an attempt to make cornbread flavored crackers... they tasted great with the chili, but be warned, they aren't crispy crackers.
Blog Post & Recipe:
Fried Green Tomatoes
Tip: They key to fried green tomatoes it to make sure that the tomato slices are not too thick to ensure that they get cooked all the way through. ... Tangy green tomatoes dipped in buttermilk and cornmeal and then fried until golden brown and crispy on the outside.
Blog Post & Recipe:
seeing red
A traditional accompaniment is sliced cabbage and since you soak it in water for about an hour, it’s advised that you start with that step first. Once you get the cabbage soaking, break out the pork loin! Well, I used pork loin chops. You just need pork loin chops, salt, pepper, an egg, flour, and panko (flaky Japanese bread crumbs – flaky as in texture, not in terms of reliability). And oil for frying.
Tonkatsu (Japanese Pork Cutlet)
Blog Post & Recipe:
Look no further roast chicken
Until I came upon Thomas Keller technique for perfect and comforting roast chicken; his philosophy is pretty simple, straightforward and 100% foolproof: the drier the meat, the crispier the skin, the better the roast chicken. All he does is pat dry the chicken with paper towel, season it inside and out with salt and pepper and roast it in a heavy skillet for almost an hour without basting or disturbing until crispy and irresistible.
Spice rubbed roast chicken
Blog Post & Recipe:
Tomato and cucumber salad with cornbread croutons
But the final piece of the dish—the cornbread croutons—ended up being a bit trickier. On my first attempt, I added them when the salad was marinating, but they soon turned to mush. After some experimenting, I learned the best way for them to stay solid was to add them right before serving. The cornbread croutons will still soak up some of the dressing, but they take on the bright fire of the jalapeños, which is always a welcome thing.
Blog Post & Recipe:
sour cream cornbread with aleppo
Aleppo is a Turkish bright red pepper flake with a mild-to-moderate kick and a bit of tartness. I bought mine from Penzey’s in Grand Central.
Blog Post:
Cocktail 101: How to Rinse a Glass
The purpose of the rinse is to impart the taste of a strongly flavored ingredient to a cocktail, without that ingredient overpowering the rest of the drink.
Blog Post & Recipe:
Lamb and Chickpea Balls with Watercress and Radish Salad
I really like bitter salad leaves ( most strangely watercress in cheese and marmite sandwiches) . I wanted to make some leafy salads but I thought I better get some protein into the dish hybrid falafel-meatballs (chickpea and lamb) seasoned with plenty of onion, garlic , ground coriander and cumin
Recipe:
Recipe: Hotel Condon corn bread
Dear Bea: This corn bread is packed with flavor. It is made with cheese and chopped chiles and is finished with a drizzle of honey.
Blog Post:
Salting aubergines and crossing sprouts
Two persistent food myths are put under the spotlight: is it necessary to salt aubergines to remove bitterness, and should you cut crosses in sprouts?
Blog Post:
Cook the Book: Momofuku – Roasted Rice Cakes (via
Roots and Grubs).
I remember ordering the roasted rice cakes as an appetizer without having any idea what it was. When they arrived at the table, I marveled at the bright red sauce that coated the crunchy-yet-chewy rice cakes. My friend Soo Jin told me that this dish was called dok boki (dok means rice cake)
Blog Post & Recipe:
Scallion tart: the everything dish
It’s easy, easy like making Playdoh cups. All you have to do is have the ingredients in the house and 35 or so minutes to cook in.
Blog Post & Recipe:
Pumpkin Cornbread
It might not surprise you that my favorite cornbread is a) healthy and b) involves pumpkin. It's very moist and slightly sweet, and goes well with just about any chili I can think of. A bit of cinnamon gives it a hint of earthy, sweet spice that makes a really nice compliment to a meaty, spicy chili.
Blog Post & Recipe:
Gyoza Recipe (Japanese Pan-Fried Dumplings)
My most recent adjustment to the gyoza recipe is in the technique I use when mixing the filling. In Elizabeth Andoh’s cookbook, Washoku, she describes a method that helps tenderize the meat and helps hold the filling together. She explains that it’s “a bit like baseball practice” because you are gathering the filling into a ball and throwing it back into the bowl repeatedly.
Recipe:
Paneer & Spring Onion Corn Bread
This month I chose to do Beth's Chives and Feta Cornbread, but naturally fresh chives being unavailable here,I replaced it with scallions or spring onion and also replaced the feta cheese with paneer.
Article:
Smart steak cuts for lean times
Done right, cheap steaks cooked on the grill taste great ... The first step is learning a few new cuts of meat. Forget about the big names: porterhouse, New York strip, T-bone and rib-eye. If you find these at an affordable price, they're probably going to be of such a low grade that you're really buying the name only.
Blog Post & Recipe:
Ketchup With a Kick: Add Curry Powder!
... we discovered that curry ketchup is commonly found in Belgium and Germany, home of the popular currywurst, a pork sausage seasoned with curry sauce ... Being DIY types, we thought we could probably make a decent version at home and tried out a couple of techniques. The first one was as simple as adding toasted curry powder to store-bought ketchup, with a ratio of 1 or 1 1/2 teaspoons curry powder to 1/4 cup ketchup ...
Blog Post & Recipe:
Springy, Fluffy Marshmallows
I woke up today with dried marshmallow in my hair
Blog Post & Recipe:
Chicken Xacuti
Xacuti–pronounced shakooti–is a Goan preparation of prawns or chicken cooked with roasted spices and toasted fresh coconut. There are browned onions, ginger and garlic in the dish as well ... a very warming, comforting, sweet and savory curry
Recipe:
Sesame chilli cornbread
Many old recipes for cornbread don't use any wheat flour and instead involve cooking a cornmeal porridge, then beating in extra cornmeal and baking powder. I based this one on a recipe from Jessup Whitehead's American Pastry Cook from 1891.
Blog Post & Recipe:
Cornbread with Black Olives and Jalapeno Peppers
This is an easy bread to whip up once you've completed the somewhat laborious task of pitting the olives. An olive / cherry pitter speeds up the process.
Blog Post & Recipe:
Italian Layered Vegetable Casserole
Everyone agreed that the white bean filling was not an adequate substitute for the original tofu filling ... In the end, I decided to post the recipe with links to the tofu filling so that you can have the choice of which way to make it.
Article:
Choko is no joke
Choko is the name for this member of the cucurbit family of edible gourds, but it is known as such only in Australia and New Zealand.
It mostly goes by the name chayote, from an Aztec word chayotl, but is also known as christophine, vegetable pear, mirliton, mango squash, Buddha's hand gourd, and, perhaps most fittingly for this knobby prickly vegetable, alligator pears.
