When most folks think of curries, they gravitate to those that feature meat and seafood. But this vegetarian curry is so simple to make, yet tastes so complex and wonderful, that it will require real discipline to not eat the whole thing while standing in front of the stove. Most of the ingredients come directly [...]
Just saying the word “jambalaya” evokes visions of a sweltering, rain-soaked afternoon, right out of a James Lee Burke novel. Late-night walks down Bourbon Street, ice-cold bottles of Dixie beer nestled in mounds of ice, and fully laden shrimp boats putt-putting in from the Gulf. That’s jambalaya! [...]
Scott Peacock, a legend amongst Southern cooking aficionados, serves this dish at The Watershed, his restaurant in Decatur, Georgia. Although the menu changes continuously, Country Captain is always available… and always popular! The name of the dish purports to hail from the days when ships’ captains arrived in port cities like Charleston or Savannah and [...]
This is simple yet complex recipe that is rich and intensely satisfying. It is one of my go-to standbys, both for a quiet night alone or when entertaining guests. Part of the reason I love it so much probably lies in the fact that champagne is an essential ingredient. Whatever! [...]
I first tasted this dish at Mill’s Tavern, an elegant, rustic eatery in Providence, Rhode Island. I have been trying to duplicate it ever since. My final version is slightly different from theirs, but I provide the “Mill’s Tavern option” in the recipe, which yields a slightly thicker sauce with a just hint of slow-cooked [...]
Many people subscribe to macho magazines like Maxim and their racier counterparts “for the articles.” Me? I read them for the recipes. The September 2007 issue of Maxim is where old-fashioned hamburger meets cosmopolitan chic. [...]
The recipe comes from Jump up and Kiss Me: Spicy Vegetarian Cooking, by Jennifer Trainer Thompson. It tastes like you slaved over it all day, when in fact, preparation is a snap, especially if you prepare the sponge in advance. The dough takes time to rise, but that frees you up to do other things… [...]
My recipes come from all over the world. This one comes from Wall Street, as published in the Wall Street Journal. The burger is credited to Chef David Kinkead, who is constantly vying with brother Bob for customer accolades at their Boston restaurant, Sibling Rivalry. This time, David wins. [...]
The possibilities for piadine fillings are endless. I find this one both simple and sophisticated, and credit Michael Chiarello. I have dined at Michael’s home, and he exudes a graceful, easy style all his own. Unprentious, kind, and gracious, this renowned chef rose to fame at Tra Vinge, a sumptuous Tuscan restaurant in Napa Valley’s [...]
Traveling through Turkey, I was struck by the vast number of meat-free dishes that were readily available. Everything from grilled or boiled corn on the cob served by street vendors to the wonderful variety of eggplant dishes and salads found in restaurants. [...]
Question: What’s the first thing you do when the FAA closes the airport for a raging thunder-and-lightning storm and you are stuck forever on an airliner? Answer: Grab a glass of a champagne and start discussing barbecue techniques and tiny barbecue joints with the guy sitting next to you! [...]
I got my introduction to red cooking through , the cooking magazine that transports me around the world every month, courtesy of my always-renewed annual subscription. Red cooking (or hong shao) is a technique that produces a sort of Chinese stew, in which the main ingredient (meat, poultry, fish, or tofu) is braised in dark [...]
Pozole (sometimes called posole) is a traditional Mexican dish from the Pacific coast region of Jalisco. It rises in favor when the seasonal temperatures drop and is especially popular during Christmas celebrations. Pozole is a thick stew made with pork, field corn, red chile pods, onion, garlic, and broth. Each cook adds a unique combination [...]
I rarely use a recipe when preparing pasta dishes, but this one reminds me to blend classic Italian ingredients without the ubiquitous tomatoes. This dish is brightly colored by the fresh bell peppers; the sharp taste of the arugula accents the vivid color with a peppery taste. [...]
Each spring, I make this dish religiously. When bundles of fresh asparagus start filling the produce tables, I stock up! [...]
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