Two-Headed Creature


All sorts of wonders skulk this time of year, and if you’re not careful one of them will claim you. Well, this Halloween’s soul must be particularly needy, as it’s grasped at not one recipe, but at two. Both courtesy of The Nightmare Before Dinner, chef Zach Neil’s collection of deliciously spooky dishes from his… Continue reading Two-Headed Creature

Give the Blender a Break


In the Ecuadoran soup on which today’s entry is based, the broth and such are put through a blender one last time, just before service, ensuring a smooth consistency.  That’s a shame, as it also pulverizes the bits of color and the traces of texture that make Shrimp and Corn Chowder so interesting, so appealing.… Continue reading Give the Blender a Break

Not Going to Wrap, Are You?


Maybe, if the situation calls for it.  And in Indonesia, the situation definitely calls for it. Oh, no, not “rap.”  “Wrap,” with a “w.”  A completely different concept.  Now wrapping, that’s how many Southeast Asians combine varying textures and deliciously contrasting flavors in one convenient bite.  It fulfills much the same culinary purpose as do… Continue reading Not Going to Wrap, Are You?

This Time, Rice Is a Noodle


Wok preparations, even Cambodian varieties, are a fairly common theme on these pages, appearing probably every month or so.  Not surprising, as they’re a personal preference.  Variety is important, of course, and it will continue as the leading motivation.  Still, favorites remain favorites. Anyway,, most of these wok creations are served with rice, and today’s… Continue reading This Time, Rice Is a Noodle

Speeding to New Orleans


When rail travel’s most vibrant days still were yet to be, passengers aboard Illinois Central’s overnight service from Chicago to New Orleans savored fine dining before a contented drowsiness bid them to their cabins.  The evening got underway with a menu offering a variety of beguiling choices, including today’s entry, Shrimp Creole.  Indeed, the dish… Continue reading Speeding to New Orleans

Your Salad Went on Vacation


Today’s entry provides a crisp, cooling escape from the swelter.  The first bite alone vaults one beyond the humidity and into a realm that’s green, lush and refreshing, far removed from July’s grasp. With refreshment comes clarity – there’s more to this than “just” a green salad, right?  A certain tingle, hint of spiciness perhaps,… Continue reading Your Salad Went on Vacation

Yes, Absolutely!


When a country labels one of its culinary creations Aromatic Black Tiger Shrimp with Fresh Garden Vegetables, the kitchen had better draw people with enticing scents.  Fortunately, today’s entry fulfils that mission, and then some. Actually, calling the aroma “enticing” understates its appeal.  “Intoxicating” would be more accurate. Consider what goes into the sauce that… Continue reading Yes, Absolutely!

A Bit South of San Francisco


Late last year this journal brought us northern California’s signature seafood stew, and today we see how the southern hemisphere draws wonderfully from its own bounty.  Specifically, this entry brings moqueca, a creation perfected in northeast Brazil.  Cook’s Illustrated highlighted the recipe in its March/April 2018 issue, providing a splendid excuse to visit South American… Continue reading A Bit South of San Francisco