What’s Cooking?
-
A Rose Sangria
Back to hot weather. Hot, sticky, hanging-out instead of energetic weather. What to drink? Something less alcoholic than my favorite gin and tonic, perhaps? A recipe in this week's New York Times Food section sent me off on a mild tangent since I had company this weekend. We didn't make the paella the article by
-
Moroccan Carrot Salad
The salad season is a-coming. Picnics, barbecues, hot summer evenings – salad season, right? I didn't find this carrot salad during salad season. I made it to accompany a couscous with chicken and lamb and while I was putting it together, began to consider its advantages. It's easy and doesn't require any cooking. It benefits
-
Lemon Posset
For many years, one of my usual desserts at supper parties was a lemon mousse. It's a wonderful dish, airy and tart, but it's complicated and slightly tricky to make, and it serves a lot. Leftovers were never a problem (except that they disappeared behind my back), but I'd often wished for something easier and
-
Fig Cake
It's possible that this recipe should be a winter holiday dessert or snack. I originally found it in a Washington Post story on fruitcakes that The World's Greatest Daughter-in-Law saved for me when I visited before Christmas. But instead, it reminds me of the sort of recipe that would have come out of the legendary
-
Started Thanksgiving Prep Yet? Turkey Stock
I didn't grow up in a gravy family except for milk gravy for fried chicken and pork chops. So the Thanksgiving demand for gravy when I became the sub-matriarch and chief cook in the Pollack family in 1994 left me surprised and coming up a little short, at least in my own assessment. (The family
-
Stotties
Christmas week, when things are almost as quiet as August: Fewer meetings, more folks at home, and a good time to offer something a little special. I found this recipe in a recent ad supplement, and adjusted it a little to reflect what I had on hand. Stottie is not a word often heard in
-
More No No-Knead Bread
A couple of years ago, the bread world was a-twitter over Jim Lahey's no-knead bread. I've hung with it ever since, although an oven that hot is something I generally forego in summertime. But we stopped by Salame Beddu this week and picked up some confit, which really deserves good bread. Nothing against the increasingly
-
Crockpot Meatloaf
Not everything in our kitchen is haute cuisine. I’ve given up Hamburger Helper now that the kids are raised and I’m not working 40-plus hours a week at a hospital, but that doesn’t mean I’m not interested in food that’s easy. And I’m frequently on the prowl for new meatloaf recipes, since the guy who
-
Chicken Adobo
Another succulent recipe from Jaden Hair's The Steamy Kitchen Cookbook skipped onto our table the other day. Adobo means marinade in Spanish, and entered the culture of the Philippine Islands centuries ago via the influence of Spanish explorers. Over the years, some Far Eastern flavors were added, and today chicken adobo is considered by many
-
Korean BBQ Burgers
Bloggers are a source of many of the new cookbooks, and I've found a favorite from a blogger I haven't read – until now. Jaden Hair's The Steamy Kitchen Cookbook, from her blog steamykitchen.com, offers Asian flavors that can be created in American kitchens. Not such an unusual idea, but sometimes a set of recipes