What’s Cooking?
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RED PEPPER STEW
Don’t you love it when you pick up a cookbook and it falls open to a page that’s speckled with the results of kitchen action and crinkled a little with the moisture from cooking steam? My copy of Sundays at Moosewood Restaurant always falls open to this stew. In fact, the page in the trade
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Mexican Corn Soup with Cheese and Chiles
Seasonal cooking—oh, yeah, it sounds deeply chi-chi. But nothing is much better than taking advantage of the current fruit and vegetable crop. We’ve had a remarkably good year for peaches, the tomatoes are marvelous, and then there’s the corn. Ah, yes. We have it at least a couple of times a week au naturel, and
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Pickled Peppers
This time of year, I wait for the price of red bell peppers to drop and then grab plenty of them. Sure, they’re wonderful grilled and marinated with a little oil and vinegar. But there are a couple of other dishes that really demand to be done this time of year. I toss some of
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Pina Colada Cheesecake
One of the best things about a party is that it gives an excuse to cook things that aren’t part of one’s normal routine. The fancy food, the fattening food, the recipe that’s great but serves 12 and can’t easily be downsized–a party is a great reason for all those things. Some friends of ours
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Recipe: Cottage Cheese Pancakes
I’m generally not much on those single-use electric appliances. When I saw the $300 frozen margarita machine, I staggered backward, nearly taking out an unwitting soccer mom. But there’s a few exceptions, and the biggest one is an electric griddle. And the biggest reason for an electric griddle is pancakes. It’s faster, even when I’m
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Arroz con Pollo
Rice pretty much didn’t exist in the household where I grew up. When I asked for it, it was cooked in milk an hour or so, and sweetened, the only way my mother had ever had it. The idea of it coming with a main course, or, God forbid, being a main course, was unheard
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Dill Potato Salad
There must be people around who don’t carry a list of measurements around in their head. No, not the inseam and waist size of their trousers or how many yards in a mile. I mean the sort of "ought to" measurements that we absorb, often unconsciously, over the years. Most of them seem to be
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Squid with Black Pepper
Found: Another excellent Mark Bittman recipe. Bittman, who writes for the New York Times, is always a guy to watch for interesting food ideas and execution, and here’s something that is easy and quick, provided you’ve done your shopping. If you’ve never cooked squid, here are some things to remember: It cooks very quickly, and
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Vegetarian Chili Recipe
I usually try to shop around the edge of the store, as they say – fresh fruits and vegetables, un-frozen meat and fish; that sort of thing rather than the canned/frozen/packaged stuff, although it’s not a strong and hard rule, just the way my cooking has evolved over the years. But sometimes it’s handy to
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A Month of Soups, Part 4: Potato
Of all the Julia Child books, my favorite is my first, From Julia Child’s Kitchen. It was one of the first books that persuaded me that I could cook more than the small-town-Middle- America food I’d been dishing up until then. It became one of the books I sent with my daughter when she left