A mix of Asian cuisines and ingredients creates a flavorful, spicy, satisfying soup. Recipe below.
OUR RECENT WISCONSIN ROAD TRIP ended with a quick swing through Madison, where Laurel and Raffy took us to the amazing, delightful Ahan for lunch. Our takeaway? WOW! Continue reading “Many inspirations, one delicious bowl—Asian Fish Soup”
A braise of oyster sauce, garlic, ginger, rice wine, soy sauce and (optional) cayenne pepper gives chicken thighs a delicious, sticky Chinese barbecue sauce finish. Recipe below.
ASIAN CUISINE IS RICH WITH UMAMI DELIVERY SYSTEMS in ready-made form. Soy sauce, fish sauce, miso paste and oyster sauce are some of the usual suspects you’ll find in our fridge or pantry. We recently used fish sauce to dial up the savoriness of already savory classic beef burgers. This week, oyster sauce is giving weeknight-quick chicken thighs the umami treatment. Continue reading “Savory, sweet and (optionally) spicy—Oyster Sauce Chicken Thighs”
Thai basil adds a savory, anise-like, slightly spicy note to this flavorful shrimp stir-fry. Recipe below.
THIS YEAR, FOR THE FIRST TIME, WE’VE PLANTED THAI BASIL IN THE GARDEN and it is not disappointing. Our Italian basil is still in the ehhhh, whatever mom sullen teenage phase, but the Thai basil is doing just great, thanks—growing taller and branching and just generally being cheerfully, eagerly productive. It wants to flower, so every few days I hack off the buds, to keep the leaves nice and tender. And every few days, we are rewarded with enough basil, plucked from our one plant, to make a vibrant, tasty dish. Continue reading “Quick, flavorful stir fry: Thai Basil Shrimp with Rice Noodles”
Berbere, a chili-based spice mix that’s a staple of Ethiopian cuisine, brings respectable heat and big, complex flavor to Roasted Berbere Chicken Thighs. Recipe below.
WE RECENTLY CAME ACROSS BERBERE in a four-year-old issue of Bon Appétit. For me at least, it proves once again that throwing things away is overrated. Berbere (pronounced bair-buh-RAY) is an Ethiopian spice blend used pretty much throughout the country. According to Spruce Eats, “key ingredients are usually red chili peppers, fenugreek, and ginger, with the addition of warm spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and some lesser-known indigenous spices such as korarima, ajwain, and long pepper.” Continue reading “Ethiopian spices turn up the heat and the flavor: Roasted Berbere Chicken Thighs”
PASSOVER IS UPON US (sundown April 22 through April 30) and that means matzoh is readily available in many stores. For us, that means it’s time for two of our favorite recipes, matzoh crack and matzoh brei. Continue reading “Two great ways to use extra matzoh (or reasons to buy extra)”
Sourdough toast topped with labneh, olives, a mix of pickled vegetables and a drizzle of olive oil makes a tangy, delicious, satisfying vegetarian sandwich.
RAMADAN, A MONTH OF FASTING, PRAYER, REFLECTION AND COMMUNITY FOR MUSLIMS WORLDWIDE, is going on now. Our Detroit daughter Claire has been regularly updating us on the rich offerings of Ramadan food trucks throughout the area helping people break their daily fasts deliciously. One of her favorite trucks, Corn on the Corner, a year-round business that, for Ramadan, pulls out all the stops, with incredible specials created just for the holiday. Continue reading “Middle Eastern Labneh Sandwiches are a creamy, tangy vegetarian delight”
Butter, whole milk, potatoes and leeks add richness and stewlike heartiness to this Scottish favorite. Recipe below.
SCOTLAND KNOWS ITS WAY AROUND COLD WEATHER, pretty much year ’round. I’ve written here about a wintry summer visit there years ago with my brother. So it’s easy to understand how the fishing village of Cullen, on Scotland’s windswept northeast coast, would create such a hearty, warming, almost stewlike soup. And how Cullen skink has become something of a national treasure. Continue reading “Cullen Skink, a traditional Scottish smoked fish soup—creamy, buttery, hearty”
A lively, comforting traditional Guatemalan stew with Mayan roots. Recipe below.
TIMING IS EVERYTHING. When Marion recently came across a mention of jocón, a Guatemalan chicken and tomatillo stew, the yo-yo that is winter weather this year had just taken another chilly dive. We were ready for something warm, stew-y and comforting. Something just like this. Continue reading “Jocón de Pollo: Guatemalan Chicken and Tomatillo Stew”
Mushroom Chicken Stroganoff is wonderfully complex, layered and lighter take on the beef classic. Recipe below.
STROGANOFF WITHOUT BEEF? We recently came across a recipe that had us asking just that. We’re happy to report that umami-rich mushrooms and leftover chicken offer a quick, simple—and richly flavored—take on this old school comfort food dish. Continue reading “Where’s the Beef? Mushroom Chicken Stroganoff”
CHICAGO IS BLESSED WITH A LARGE CHINATOWN FILLED WITH AUTHENTIC REGIONAL RESTAURANTS. Unfortunately for us, during Chinese New Year, those restaurants are more than filled with celebrants. So if like us, you’re looking to celebrate the Year of the Dragon at home (February 10th through the 16th is the public holiday this year) here are eight Chinese and Chinese-inspired recipes. Why eight? It’s considered a very lucky number in many Asian cultures. Continue reading “8 recipes for celebrating Chinese New Year at home”