It’s not the recipe’s fault, though. When it names the ingredients to accompany mango and chicken in the wok, it lists nothing more specific than “fresh stir-fry vegetables.” Therefore, the decision is each cook’s, and there’s no telling where personal tastes will take things. For example, today’s offering brings carrots, bell peppers bean sprouts and… Continue reading All Mixed Up
Confusing, for one thing. When Shape provided a recipe for Double-Lemon Labneh Cheesecake with Pistachio Crust in April 2020, the game was on. Cheesecake? Yes. Double-Lemon? How about Double-Yes? Pistachios? Nothing else compares. But what to make of this “Labneh” thing? Just what is that supposed to be? The internet provided answers, though unsurprisingly, many… Continue reading What the Heck is Labneh?
That’s what inspired Thanksgiving, isn’t it, a celebration of, and gratitude for, a bountiful harvest? Today’s entry heartily endorses that appeal with a plate full of the best of farm, forest and field. Just the crops alone are well-represented in the produce spilling from the cornucopia below:Today’s feast started with an episode of the Cook’s… Continue reading Plenty for Everyone!
Books feed our hunger for intellectual sustenance, quite often with a savory flourish, but what of real, stomach-growling cravings? They do, perhaps, when the book is James Patterson’s thriller about a cook on the lam, titled, unexpectedly, The Chef. A friend read the tome, noticed a small collection of recipes in an appendix, and immediately… Continue reading How Novel
You better believe he would. After all, this week brings Peanut Butter Cupcakes with Banana Butter Frosting. As that very combination – PB and bananas – was one of Elvis’s favorites, this is exactly the sort of treat that’d leave the singer All Shook Up. Of course, the beguiling aroma drifts through the kitchen, and… Continue reading Does Mr. Presley Approve?
What is that? A witch’s kettle of Thai green curry, perhaps, pieces of zucchini mysteriously bobbing to the surface. How about pairing it with rice, blacker than midnight, and pulsing with cubed squash, colors of the spooky season? This is a pairing Martha Stewart imagines and features on her website. (*1) In keeping with the… Continue reading “Something Wicked This Way Comes”
When Puerto Ricans prepare asopao, a hearty stew, they pack it so full of local goodness it becomes a care package from sugared beaches and palmed shores. So much so it’s a favorite among homesick Puerto Ricans (and non-PR people who happen to try it) all the way up in New York. Asopao finds its… Continue reading Package from the Islands
Uh huh, and in more ways than one, apparently. Not only do you have the tunes, but you also find food that feeds the beat. Nowhere is that sustenance more vibrant than in the region’s Hungarian-American communities, among the nation’s largest. Here, in the suburb of Shaker Heights, Cook’s Country found a restaurant serving an… Continue reading So, Cleveland Does Rock?
The sun still dapples the land, warming the charmed air and keeping the frosts at bay; for the moment at least. In time, it will be away on holiday too. Until its irresistible return next year, that is. For now, though, it still smiles benevolently upon harvesting the wonders it spent all summer encouraging. Here… Continue reading Gold, Delicious
So you slept in this morning. That’s what weekends are for, isn’t it? It’s too soon for lunch, though you’re hungry now. Unfortunately, it’s too late for breakfast too, right? Nope! That’s exactly why brunch was invented, to satisfy just such a situation. Brilliant! That’s just what Food & Wine had in mind when it… Continue reading It’s Not Too Late
The Terrified Amateur 