My girlfriend gifts me wonderful cookbooks, and one of the last ones I received from her was Falastin, by Sami Tamimi and Tara Wigley, published in 2020. Sami Tamimi is well known for his co-authoring of many Ottolenghi cookbooks. At least that’s how I became familiar with him. In fact, Falastin’s foreword was written by
From the guy who introduced me to speidie sauce, comes a baked ratatouille, from the cookbook, Charlie Palmer’s American Fare. Being that it’s late summer and my garden is producing nicely, a ratatouille is a perfect dish to make. A baked ratatouille was really enticing to me. From Chef Palmer: “This is a dish that
A while back, I posted on David Chang’s Bacon-Fried Rice recipe, which I found in a People magazine, of all things. It’s a fairly classic stir-fried rice recipe, but starts with cooking diced bacon and ends with fish sauce. It’s fabulous. So I got to thinking, what about making a stir-fried rice, but using noodles
I was gifted the cookbook Falastin by a dear friend, and I’ve already made many recipes from it. The authors are Sami Tamimi and Tara Wigley, and the book is all about the food of Palestine, published in 2020. From the book, “There is no letter “P” in the Arabic language so “Falastin” (pronounced “fa-la’steen”)
Up until now, I’ve only used nduja on charcuterie platters – the wonderful spread that is so good on warm bread. That is, until I saw this recipe online. If you aren’t familiar with nduja, it’s a spreadable pork sausage from southern Italy, spiced with Calabrian chile peppers. Nduja can be made from scratch, and
When I visit my daughter and her sweet family, about 1 1/2 hours away, I often stay with her to help with the kiddos. Plus, after their bedtime, we drink some wine and catch up. If I’m in the mood to cook, I do so, but there is a fabulous food delivery service called Postmates
Cookbooks make the best gifts, especially if you love to cook new recipes and learn more about cooking. My daughters have always gifted me cookbooks and they typically know my style and favorite chefs. They know, for example, that I am enamored with Gordon Ramsay. He’s an expert chef, has had many restaurants, holds many
A while back I received a newsletter from Sous Vide Supreme, where I’d purchased my sous vide, and this was the name of the newsletter – Sous Vide Salmagundi! So I had to google salmagundi. According to Serious Eats, “Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad
For this recipe, I referred to Glorious French Food, written by James Peterson, published in 2002. All of the following information is from his recipe. He is very serious about French food, as you can tell from the book’s title! “While no two versions are exactly the same, jambon persillé is cooked ham that’s been
The other day I came across Gordon Ramsay’s Ultimate Cookery Course on Amazon Prime. I happen to be a huge fan of his, so of course I watched. I’ve already frantically written down two recipes from just the first episode, this being one of the two – Asian-inspired crispy beef and pork, served in lettuce