This traditional Korean stew of kimchi and pork belly is a savory, tangy, spicy dish perfect for cold weather. Recipe below.
THE ARRIVAL OF FALL ALWAYS GETS US THINKING OF STEWS AND SOUPS, hearty cold-weather fare to fill us with warmth in the months ahead. So we’re delighted to add kimchi jjigae, a traditional Korean kimchi pork stew, to our arsenal. Continue reading “Korean cold-weather comfort food: Kimchi Jjigae (Kimchi Stew)”
APPARENTLY, WE REALLY LIKE ROAD TRIPS. Just got back from yet another one, first to Columbus, Indiana, and then to Louisville, Kentucky. Columbus, a small city of about 49,000 people, is the improbable home to a collection of modernist architecture by some of the leading international architects of the time. It has been called the sixth most architecturally-important city in the US. Louisville is home to bourbon, of course, and to beautiful, varied neighborhoods tucked into rolling hills. Both cities are home to friendly, smart people and sooo many good places to eat. Hi-Five Doughnuts, a woman-owned shop, was our last stop on the way out of Louisville, heading home. And those doughnuts were among the best things we ate. No recipe this week—we’re still recuperating. Please stop by next week.
Blueberries and whole grain mustard are at the heart of this tangy, jammy condiment. Spoon it over pork chops, chicken, duck… or make a grilled cheese sandwich with it. Recipe below.
“THERE ARE BLUEBERRIES IN MY SANDWICH,” I said to Marion as we ate lunch in the hidden courtyard of The Rhined, a “cut-to-order cheese and wine shop” in Cincinnati’s Over the Rhine neighborhood. The sandwich in question was the Campbell Alley—a baguette with serrano ham, herbed goat cheese, arugula, and blueberry mostarda, the tangy Italian blueberry-and-mustard condiment that had caught my attention. Continue reading “A tangy, jammy, versatile condiment: Blueberry Mostarda”
WE ARE TRAVELING, A FUN LITTLE ROAD TRIP through Detroit, Flint, Michigan, and now, Cincinnati. It’s our first time here together and we are absolutely smitten. Amazing food, cool, friendly people, beautiful architecture, and hills, hills, hills. We hope to be back next week with a recipe. And for the record, this is not a picture of our transportation.
Tomatillos add tanginess to this satisfying, slightly spicy braise/stew. Recipe below.
THE FRIDGE WAS SUDDENLY FULL OF THINGS NEEDING TO BE USED. There were habaneros from our garden, for instance. Impulse-bought tomatillos. Chicken thighs and cilantro not getting any fresher. Likewise bacon. At times like this, curiosity can be a valuable trait. Continue reading “A full fridge, curiosity and a little improvising: Tomatillo Chicken”
A simple marinade of lemon juice, olive oil, rosemary, garlic and Dijon mustard tenderizes and subtly flavors these chops. Recipe below.
AT THE END OF A BUSY LABOR DAY WEEKEND—Saturday in Milwaukee visiting our daughter and her boyfriend, a Sunday ramen dinner out with Marion’s sister—the actual holiday Monday found us at home, just the two of us. We wanted something meaty, preferably grilled, and not too laborious, given the day. These lamb chops absolutely delivered. Continue reading “A busy weekend made easier: Grilled Lamb Chops with Rosemary and Lemon”
SUNNY DETROIT. When the girls were little and we traveled to Detroit a lot, we jokingly referred to it as sunny Detroit to make it sound exotic. Well, this weekend, it was gloriously sunny, beautifully showing off the city and its countless murals.
Like the one above in Detroit’s Eastern Market. The entire city is a mecca for international muralists, and Eastern Market is the epicenter. On a visit a few years ago, we documented a number of the market’s murals. You can find that post here.
Marion and I were in Detroit this weekend for a too brief visit with our daughter Claire and her boyfriend Marcus. We hung out, drove around and looked at things, and ate well. But we didn’t cook a thing, so no recipe this week. We hope to have one for you next week. See you then.
In the Philippines, cooks add coconut milk to flan, for extra creaminess and richness (but no coconut flavor). Recipe below.
WE MADE FLAN THE OTHER NIGHT, and as Marion said, it’s one of the easiest things we’ve ever cooked, having only five ingredients and about the same number of simple steps. It is also serve-it-to-company delicious—a creamy, luscious, silky custard topped with caramel. Continue reading “A classic Spanish/Mexican dessert as made in a Filipino kitchen: Leche Flan”
Created by Basque tuna fishermen, this simple one-pot soup is a satisfying meal on its own. Recipe below.
CERTAIN WORDS ATTACHED TO FOOD JUST CATCH OUR EYE. RUSTIC IS ONE OF THEM. When we saw it attached to a tuna and potato soup, we were ready to make it right then. Marmitako is billed as comforting cold weather fare, but its quick, one-pot cooking also makes it a good, simple summer meal. Continue reading “Marmitako: a hearty, rustic Basque tuna and potato soup”
A simple marinade of lemon, olive oil, garlic and tarragon creates simply delicious grilled chicken. Recipe below.
LEMONS HAVE BEEN SEEING A LOT OF ACTION IN OUR KITCHEN LATELY. And for good reason: they add a summery brightness to all sorts of dishes. Sometimes, it’s the star—as it was in my Lemon Parsley Pasta. Sometimes, it’s subtle, as with Marion’s Peach Cobbler last week. And sometimes, as it is in this grilled chicken, it is almost invisible, adding to the startling deliciousness without announcing itself at all. Continue reading “Sometimes, simple is all you really need: Lemon Tarragon Grilled Chicken”