Really, Just Like Chicken?


Saying something is “just like chicken” has become something of a culinary joke by now, a sure sign the speaker lacks imagination or descriptive ability.  Maybe so, but what if something is surprisingly similar to chicken?  Especially when it’s not even meat?  Cauliflower achieves such a feat when it’s prepared after the Lebanese fashion and… Continue reading Really, Just Like Chicken?

They Gave You Some Sauce, Right?


An important point, because Jaew dipping sauce is vital to vaulting Thai Grilled Pork Skewers (Moo Ping) past excellent all the way to legendary.  Already, the thinly sliced meat ribboned onto skewers allows the flavorful marinade to permeate every square millimeter.  Then, dunking it in the jaew after grilling enacts some new kind of magic. … Continue reading They Gave You Some Sauce, Right?

Tried and New


Whatever else its challenges, the oncoming coldness makes hearty meals beautifully satisfying and even more delicious. These charms glow with additional radiance when novel ingredients take their appreciation to brand-new levels. Food which already was warmly comforting becomes bracing in its newfound delights. Chicken stew is a great example. The Korean version is called Dak… Continue reading Tried and New

What about Milk?


As the notes accompanying the recipe in the July-August 2019 Milk Street explain, Catalans like to dunk carquinyolis, local almond cookies, in coffee or in a sweet dessert wine.  Good advice in principle, though difficult in practice.  Coffee is an unfortunate choice, while a Catalan dessert wine could be a pricy acquisition for so limited… Continue reading What about Milk?

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

Mushrooms, Most Honorable


Indeed, not only do shitake mushrooms bring today’s entry much regard, they also glorify it with anticipation of a great meal.  The Japanese invented a word to describe the fifth element to engage the tongue, umami.  The term has gained wide acclaim lately, both in and out of food circles, and it signifies a delightfully… Continue reading Mushrooms, Most Honorable

Treasure Beyond Gold and Jewels


Indeed, Persian cookery engages not just the eyes and nose, but it captivates the taste buds as well, unfolding flavors that subtly hint at the delights that await.  The visuals, though, beguile, and make the first pass at seduction. Persians call the pilaf Javaher Polow, or Jeweled Rice, and fittingly so.  Saffron sets the rice… Continue reading Treasure Beyond Gold and Jewels

Never Too Many Almonds!


Today’s dessert is for almond lovers only, but isn’t that pretty much everyone?  As it is, few people have a greater affinity for almond than do the Spanish, who not only grow the nut in orchards throughout the country, but who also started California’s championship almond industry when they settled the territory.  It’s only fitting,… Continue reading Never Too Many Almonds!

Start of the Spice Road


Centuries before the outside world discovered chili peppers, traders devoted considerable time to bringing home peppercorns from Southeast Asia.  The journey was as arduous as it was lengthy, leading peppercorns, prized for their flavor and rarity, to be valued more than gold.  No matter whether peppercorns were loaded aboard a ship or transported by caravan… Continue reading Start of the Spice Road