LOOKING FOR WAYS TO MAKE THE MOST OF BOUNTIFUL SUMMER PEACHES? Peach Habanero Tarragon Butter is a sweet, spicy treat, perfect for spreading on toasts with goat cheese, as shown above, livening up a peanut butter sandwich, spooning onto ice cream, stirring into yogurt and more. Continue reading “Sweet, spicy summer treat: Peach Habanero Tarragon Butter”
FOUR-INGREDIENT BLISTERED SHISHITO PEPPERS, simply fried (or grilled), are popular appetizers in Japanese izakaya, casual after-work bars that also feature small plates menus. The slender, pleated green peppers have a delicate peppery flavor. Mostly mild, one in ten randomly packs a tiny bit of heat. Continue reading “Simple Japanese finger food: Blistered Shishito Peppers”
Shrimp, garlic, red pepper flakes, paprika and lemon create a popular Spanish tapas dish.
WE ALL NEED CULINARY SECRET WEAPONS, dishes that taste amazing and are easy to make. Gambas al Ajillo (shrimp ajillo) is one of those secret weapon dishes, showstopping delicious and ridiculously simple to prepare. Cook some sliced garlic and crushed red pepper flakes (LOTS of both) in olive oil for a minute; add paprika, lemon juice, sherry and shrimp, and cook for another few minutes; top with parsley and done. Serve with crusty bread for soaking up the juices and you’ll have guests elbowing each other out of the way for the last bits. Continue reading “Gambas al Ajillo: a showstopping Spanish shrimp tapas”
Parboiling potatoes before grating and frying them makes Swiss rösti potatoes creamy inside and crispy outside. Recipe and variations below.
MY SISTER RECENTLY REMINDED ME OF A TRIP WE TOOK TO TORONTO back in the 90s, which included brunch at one of those restaurants that have a bunch of food stations scattered through a pleasant, bustling hall. Places like that seem to have become the province of hospital and museum cafeterias, but at the time it was a fairly new concept, and, man, I loved it. The place was charming and inviting, everything we had was enjoyable, and everyone was having a lovely time. And the dish my sister particularly remembers was their Rösti potatoes. Continue reading “Creamy fried Swiss potatoes: Rösti Potatoes with Gruyere”
SOMETIMES THE HUMBLEST RESTAURANT DISHES are what you really crave. Like egg drop soup. It is indeed a traditional Chinese soup, served across many regions with a number of variations. As Fred Walter says in FLAVORYCOOKING, “Egg drop soup has become an integral part of Chinese culture, symbolizing good fortune, prosperity, and unity.” Continue reading “Restaurant authentic, homemade Egg Drop Soup”
Chilled watermelon cubes, Thai basil, mint, peppers, pickled red onion and fish sauce create a refreshing salad with a touch of umami. Recipe below.
I AM NOT A BRUNCH PERSON, but there’s a place in Milwaukee, Uncle Wolfie’s Downtown, that is making me change my ways. It’s always so delicious, and friendly, and interesting, and I always have something that opens my eyes. TBH, it’s one of my favorite places to eat on the planet. Continue reading “Thai-style Watermelon Salad”
Microwaving ears of corn in their husks is so fast and so easy. And the corn is absolutely delicious, even without butter and salt. Recipe below.
YOU KNOW THE OLD ADAGE ABOUT IF IT SOUNDS TOO GOOD TO BE TRUE, IT’S NOT. Yeah, not this time. This corn on the cob is truly amazing—and amazingly simple to prepare. Continue reading “The quickest, easiest Corn on the Cob”
FANCY MUSHROOMS ARE EVERYWHERE. Supermarkets, farmers markets. Even foraging, if you’re adventurous. So it’s easy to overlook the humble white button mushroom. But as it turns out, they have as much, and in some cases, more anti-oxidant properties than more expensive varieties. And with a few simple ingredients, they can pack some amazing flavor. Continue reading “Two easy recipes featuring delicious, healthy button mushrooms”
This quick, simple dish with sweet/tangy/spicy Asian flavors can be an exciting vegetarian side or a main course. Recipe below.
TOFU IS A WONDERFUL BLANK CANVAS, ready to take on all kinds of flavors and textures, depending on the tofu you choose and how you cook it. It’s also a chameleon, used in many cuisines in many countries. It’s often used as a vegetarian source of protein, but then again, many Asian dishes combine it with animal protein. Spicy Tofu Stir Fry is a vegetarian dish, but it can be served as a side or as a main course. See what we mean? Continue reading “Spicy Tofu Stir Fry”
Butter beans cooked with roasted tomatoes, garlic and a red bell pepper, served over Greek yogurt make a delicious light meal or side. Recipe below.
THE OTHER DAY, I WAS NOODLING AROUND ONLINE, actually hunting for photos of English house interiors, when I stumbled on a recipe from a new book, Ottolenghi Comfort, by Yotam Ottolenghi and his frequent collaborator Helen Goh, along with Verena Lochmuller and Tara Wigley. I am always interested in anything Ottolenghi and his friends create—his first cookbook, Plenty, is a tried-and-true at our house—and this latest collaborative work looks like it will be marvelous too. One recipe that caught my eye was Butter Beans with Roasted Cherry Tomatoes. Continue reading “Butter Beans with Roasted Tomatoes”