It all comes together this week, as one plate holds everything you’d need for a full meal, from meat, to potatoes, to vegetables. Wrapping the total package in style is a recipe Fine Cooking offered in its April/May 2019 release, Crispy Peanut-Chile Chicken with Sweet Potatoes. The preparation is inspired by Ghana’s affinity for combining… Continue reading A Plate Full of Ghana
Tag: fine cooking
How Did This Happen?
Today’s creation requires little elaboration, as it’s a savory herbed pancake covered in a delicious mixture of mushrooms sautéed with leeks, then topped with grated Parmigiano Reggiano and lemon zest. Sound good? It is, clearly so, yet things become murky when it comes to the name, Dutch Baby. Wait…what? All right, here are details. A… Continue reading How Did This Happen?
Crunchy Is Better
Peanuts are woven richly into Indonesia’s culinary livelihood, and any attempt to recreate the experience at home must include crunchy peanut butter. Preferably the “natural” variety, as it comes closest to expressing the nut’s pure essence that so animates Spice Islands cooking. Other options may provide adequate taste, though natural crunchy peanut butter best captures… Continue reading Crunchy Is Better
From Scratch, All of It
Not only was today’s recipe assembled from original ingredients, but even the curry paste was concocted in the kitchen. That freshness adds depth to the dish and gives Scallops with Thai Green Curry an especially expressive taste profile. With fresh lemongrass, lime zest, chiles and ginger, among many, many other elements, the curry sauce has… Continue reading From Scratch, All of It
Now, This Is How You Treat Guests
You can be sure to receive comments like this one, lots of them, when you serve Crab Toasts at your next dinner party. They’re a wonderful combination of textures and flavors that provide a bright, vibrant crunch, even in January. Loads of avocados, tomatoes and lemons pair well a generous helping of crab to put… Continue reading Now, This Is How You Treat Guests
Time to Break Out the Za’atar
Most of you know by now the Terrified Amateur’s supply of ideas far exceeds the time to try them all. As a result, the waiting list for a dish to make its debut is miles long and the lineup is planned months in advance (right now we’re already into this fall; by the time the… Continue reading Time to Break Out the Za’atar