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
Tag: lunch
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
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
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
I used to have this thing about “little” cookbooks, like they weren’t worthy unless they were hefty and contained lots of photographs. Fortunately, I learned my lesson, because I have a few favorite little cookbooks now. The one I’m referring to today is called Savory to Sweet Pies & Tarts, by Janice Murfitt, published in
A while back on someone’s blog I commented on their kedgeree post that I’d never seen it with salmon, only chicken. She responded that she’d never seen it with anything but salmon! Well that’s when I realized I was mixing up the words kedgeree and biriyani. Yes, nothing in common at all. I’ll blame it
Years ago, while eating lunch at a restaurant with my older daughter and her husband, my son-in-law nearly fainted when I ordered ranch dressing for my salad. Knowing my snobbiness towards what I would call “American” foods, like Velveeta, he “threatened” kiddingly that he was going to “tell people!” Yes, I ordered ranch dressing for
The combination of beets and potatoes have been a favorite ever since I had a creamy potato salad with beets in the Cayman Islands. I recreated this salad in a post last year. This gratin shows off beets and potatoes both, baked in cream with cheese and a little rosemary. I think this would be
I love making dishes that I can add stuff to, like pancakes, yeasted breads, risottos, mashed potatoes… well I guess just about any home-cooked dish! It’s one thing I enjoy and am good at. I didn’t learn creativity in culinary school, since I didn’t attend any cooking school ever. It actually comes from being financially