Taking a Crack at It


Bulgur, a variety of cracked wheat, is central to most Near Eastern cuisines, Morocco’s among them, which makes the pilaf pictured atop today’s plate a delicious part of many a North African meal.  When it’s served with chopped apricots and various heady spices, you have a preparation as featured in Gourmet‘s 2009 recipe collection. The… Continue reading Taking a Crack at It

Aquaculture


Tilapia enjoys a happy coincidence, its sustainability accelerating smartly with its increased popularity.  As ever more people appreciate the fish’s flavor and culinary versatility, the industry has discovered the freshwater creature adapts particularly well to farm production, ensuring the supply will match demand. Today features two, or perhaps three, recipes from the January/February 2019 Cook’s… Continue reading Aquaculture

Jeweled Ingredients


Those familiar with Thai cuisine know cooking is all about building layer upon layer of taste.  This ensures each ingredient is distinct, identifiable and doesn’t get lost.  Still, they make up a chorus of flavors all equally assertive, yet complimenting each other beautifully.  That combination is no more exquisitely balanced than in today’s creation, Guay… Continue reading Jeweled Ingredients

A Bit Off the Curry Trail


Curries of varying sorts are prevalent in the Southeast Asian kitchen, testament to the cultural influence India has had in the region.  However, not so much in Vietnam, which borrows more heavily from the Chinese, before adding its own unique twist.  Every once in a while, though, curry finds its way into Vietnam’s kitchens. Today’s… Continue reading A Bit Off the Curry Trail

Bacon’s Many Uses


Then there’s Task #386, Setting Smoothly Rich Background Music for Chicken Dishes.    Though today’s entry, Adobo Aromatic Chicken, is a Filipino poultry preparation, bacon infuses the chicken with its signature buttery smokiness when its fat is used to pan sear the bird initially.  After that, bacon itself makes an appearance just before serving, when… Continue reading Bacon’s Many Uses

Yesterday a Crumb, Today on Top


Finally, the crumb gets top billing, basking in the prominence it long has deserved.  It even gets sprinkled with powdered sugar, if that’s your thing.  All thanks to Crumb Cake, a standout New York sweet treat for many decades, rivaling Cheesecake itself.  Before that, its origins were in Germany, where Streuselkuchen was savored for centuries.… Continue reading Yesterday a Crumb, Today on Top

Near the Main Line


Travelers aboard the Main Line of Philadelphia’s commuter rail pass through Valley Forge, today an affluent suburb, but nearly 250 years ago coincident with perhaps the direst moment in America’s struggle for independence.  The British Army having chased the Continentals from their capital (at the time, Philadelphia), George Washington sought refuge in a farming community… Continue reading Near the Main Line

The Mighty Walnut


As walnut trees are common in many parts of the Near Eat and particularly in forests throughout the Caucasus mountains, it’s not surprising the region’s people favor the flavorful nut the tree produces.  Today’s dish, Chicken with Walnut-Cilantro Sauce, is one way cooks in Georgia (the country, not the US state!) make good use of… Continue reading The Mighty Walnut