Potatoes, cabbage, leeks and plenty of butter cook into a humble-sounding, but luxuriously creamy traditional Irish favorite, colcannon. Recipe below.
WE LOVE POTATOES. WE LOVE CABBAGE. So how have we never heard of colcannon? Now, just in time for St. Patrick’s Day (a coincidence?), we have. The humble beginnings of colcannon, a traditional Irish dish of mashed potatoes and cabbage, belie its heavenly flavor. Continue reading “Why Irish eyes are smiling: Colcannon”
In the Instant Pot, dried black beans and a handful of ingredients turn into a luxuriously delicious side or main course in 45 minutes, no presoaking, no sautéing, no fuss. Recipe below.
THE FIRST TIME I EVER HAD BLACK BEANS was in a tiny restaurant somewhere in upstate New York, in the form of black bean soup. I was ever so young and ever so inexperienced. I don’t remember anything about the restaurant except that it was small and friendly, and the windows looked out on hemlock trees, and our waiter, a tall, calm woman, was also the sole front of house person and likely the owner and possibly one of the cooks. Continue reading “A quick-cooking, show-stealing dish: Instant Pot Mexican Black Beans”
As popular as pizza in Japan, karaage is an ideal appetizer—chunks of chicken thigh marinated in soy sauce, sake, mirin and aromatics, then dipped in potato starch and quickly fried. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]hen we are in Detroit, which is every few weeks these days, we almost always find some reason/excuse to have dinner at Johnny Noodle King. This small, busy, fast-moving joint is always bustling and always full of all sorts of people who happily line up for a bowl of ramen, a nice drink and some terrific Japanese-inspired snacks. Continue reading “Karaage: Chinese-style Japanese fried chicken”
DO YOU REALLY NEED STUFFING AND MASHED POTATOES with your turkey? Well, maybe. But here are six ways to update—or ditch—one holiday tradition. As a bonus, all these dishes can be made ahead and gently reheated. Continue reading “Thanksgiving mash-up: six dishes to serve instead of (or alongside) mashed potatoes”
Regional variations of Chinese Eggplant with Garlic Sauce are a mainstay on countless Chinese restaurant menus. Here’s how to make it at home. Recipe below.
[su_dropcap style=”flat”]I[/su_dropcap] have recently written—twice, mind you—about our prolific Romano bean plants. Our single eggplant, er, plant is giving the beans a run for their money, producing endless long, slender Asian eggplants and challenging us to find new ways to prepare them. Instead, I’ve opted for an old way, a classic Chinese dish. Continue reading “Making use of more of our garden’s bounty: Chinese Eggplant with Garlic Sauce”
Romano beans and fresh tomatoes are an Italian classic with many variations. Here, bacon, garlic, shallots and basil lend their flavors to the mix. Recipe below.
[su_dropcap style=”flat”]I[/su_dropcap]t’s all Romano beans all the time right now in our yard. This is the first time I’ve grown them, and they are being a fabulous success—the bushy little plants bursting with new pale-green pods practically every time I look at them. That means coming up with bright ideas on how to prepare them. Continue reading “Keeping up with our garden’s bounty: Braised Romano beans with Cherry Tomatoes”
In season—and farmers markets—right now, Romano beans are simply, slowly cooked with olive oil, salt and chili pepper, then tossed with lemon juice and chopped cashews for a summery side or a lunch on their own. Recipe below.
[su_dropcap style=”flat”]T[/su_dropcap]he first thing I did when we got home from our latest giant road trip was go out to survey the back 40. What with almost two weeks of neglect and dry weather, I had figured that things in the garden could be anything from merely meh to disastrous. They were actually pretty wonderful! Continue reading “Slow, seasonal yard-to-table goodness: Romano Beans with Cashews”
[su_dropcap style=”flat”]O[/su_dropcap]n this most American holiday, it is yet again necessary to remind us all that one thing that makes America what it is—that makes it, in fact, great—is immigrants. The men who drafted and signed the Declaration of Independence (and they were all men—don’t get me started on that) were either immigrants or children or grandchildren of immigrants. If you are not a descendant of Native Americans, you are the product of immigrants.
Today, Marion and I are going to a barbecue hosted by friends of ours, both first generation Americans, children of immigrants. We will be bringing this kimchi potato salad as our contribution to the meal. Not as a political statement, but because it is amazingly delicious. This is what happens when you welcome everyone to the table. You get to share wonderful riches. Happy fourth of July, everyone.
Black-eyed peas stand in for chickpeas in this delicious Southern take on hummus. Recipe below.
Who doesn’t love hummus? This now-ubiquitous Middle Eastern staple has become nearly a staple in homes around the globe. According to the USA Dry Pea & Lentil Council, an estimated 25 percent of US households regularly stock hummus (as of 2016). There are many variations on this dish, perhaps none as interesting as one that swaps black-eyed peas for chickpeas. Continue reading “Hummus, served Southern style: Hoppin’ John Black-Eyed Pea Butter”
Starting baked potatoes in the microwave and finishing them in the oven cuts cooking time and still yields crisp skin and fluffy potato flesh. Recipe of sorts below.
WE END THE YEAR WITH A SIMPLE POTATO, and that feels somehow appropriate. Because while you’ll find plenty of recipes here designed to impress, just as often, the focus is getting good food on the table quickly, simply. Such as this baked potato. Continue reading “Half-baked: a microwave start speeds baked potatoes to the table”