Red currants, apple, shallots and lots of spices create a deliciously acid/sweet/spice chutney to serve with various meats or tofu or… Recipe below.
I LOVE RED CURRANTS. When I was a kid, my father always had currant bushes, and to this day I always make room for one red currant bush, even in our very small yard. Continue reading “Red Currant Chutney”
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”
No-cook Curried Chicken Salad is a lively take on classic chicken salad, perfect for warm summer days. Recipe below.
IN TOO-HOT-TO-COOK SUMMER, this Curried Chicken Salad is an easy, delicious main course. You use leftover cooked chicken (or store-bought rotisserie chicken), so no need to turn on the stove. And you serve it chilled, perfect because summer also provides us with too-hot-to-eat days. Continue reading “Too hot to cook? Curried Chicken Salad”
NO RECIPE THIS WEEK. We’re on the road in Michigan sampling others’ recipes. At Bob-Jo’s in Wyandotte, Michigan (we got there just before closing—they cheerfully served us delicious frozen custard treats, then efficiently rolled down the shutters and drove off as we ate at an outdoor table). A lovely “regular breakfast” with eggs, peameal bacon and a salad at A Dog’s Breakfast in Windsor, Ontario. Fresh takes on classic French cuisine at Bar Pigalle in Detroit. And ramen. And Middle Eastern kebabs. And…
We’ll be back next week with a recipe by us. See you then. And if you haven’t clicked the new horsey SUBSCRIBE HERE button in the right column, please do so now. You’ll get an email each week connecting you to our latest post. Thanks!
Tamarind paste and fresh orange juice create a lively, sweet/sour, caramelly, smoky glaze for roasted chicken thighs. Recipe below.
TAMARIND’S INTERNATIONAL APPEAL is what caught our eye first. The tamarind tree is native to Africa, but is now grown all over Asia and in Mexico. According to The Spruce Eats, the dark, sour, sticky paste made from its fruit is a common ingredient in Thai, Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking. Here, it teams up with orange juice to bring a bright, citrusy freshness to oven-roasted chicken thighs. Continue reading “Tamarind-Glazed Chicken Thighs”
A mix of olive oil and butter (and not too much of either) gives Shrimp Scampi with Fettuccine its classic rich, indulgent flavor.
LAST WEEK’S SHRIMP CUCUMBER STRAWBERRY SALAD HAD US WANTING MORE SHRIMP. And the abundant parsley in our garden made us think of shrimp scampi. It’s a perfect summery pasta dish—garlic, white wine and parsley brighten it up while butter gives it a luxurious finish. But too many recipes go way overboard with the butter, making it heavy and calorific. Continue reading “Just buttery enough Shrimp Scampi”
Shrimp, crisp cucumber slices, juicy strawberries, fresh basil, chives and a slightly sweet vinaigrette create a cool, summery light meal. Recipe below.
WHEN SUMMER COMES IN HOT AND HEAVY, you don’t want your food to do the same. This light, flavorful Shrimp Cucumber Strawberry Salad is as easy to make as it is to enjoy when it’s really hot out. Continue reading “A cool dish for a hot summer day: Shrimp Cucumber Strawberry Salad”
The Dill Dijon Sauce on this Seared Salmon Fillet tastes rich, calorific and sinful, but is in fact 100% fat free.
SUNDAY DINNERS USED TO BE A REGULAR THING WITH US. First, with a rotating cast of friends, and then as we had kids, with family and the occasional friend. Then the girls grew up and moved to other cities, and Sunday dinners became much less frequent. Ironically, the pandemic revived them for us. Continue reading “Sunday dinner memories and Seared Salmon Fillets with Dill Dijon Sauce”
A host of big-flavored ingredients—kimchi, gochujang paste, crumbled dried seaweed, garlic, Parmesan and scallions—all topped with an egg create a delicious vegetarian meal. Recipe below.
CHEF AND FOOD WRITER LARA LEE calls her Cheesy Kimchi Linguine with Gochujang Butter “a dish that flies the flag for sweet-spicy-salty-umami-fermented flavor.” That pretty much nails it. Continue reading “Vegetarian flavor fest: Cheesy Kimchi Linguine with Gochujang Butter”
There are many versions of the Northern Italian dish osso buco. This one uses slow oven braising to make the meat flavorful, fork tender and moist.
A RECENT DINNER IN AN ITALIAN RESTAURANT reminded us how much we like actual Italian cuisine. We’re also fans of Italian-American cuisine, but it is something slightly different. Continue reading “Classic Northern Italian Osso Buco”