Doro Wat, which translates to chicken stew, is a traditional Ethiopian dish. It’s very simple to prepare, only require sautéing and poaching. But it must be made with the spice paste and the spice-infused butter to create the really unique flavors of Ethiopian cuisine. Unfortunately, I’ve never conquered the method for making injera – Ethiopian
Tag: onion
It all started when I ordered some barbecue and simmering sauces from Williams-Sonoma, in anticipation of surgeries on both hands this year. Typically I make everything from scratch, but I was unable to do much in the kitchen for about 4 months total. One of the sauces I purchased was Roy Choi’s Sweet and Spicy
On the last season of Masterchef US, season 10, the 4th runner up went home. His name is Noah Sims and he was a favorite. What sent him home was a risotto topped with venison loin. The venison was overcooked, unfortunately for him, but what sent him home was a profound learning experience to me.
The recipe below is one I’ve saved for years to remind myself to use raisin bread as a stuffing base, a great option from cornbread or sourdough. And finally I decided to try it. However, I could only find raisin bread with cinnamon, which isn’t an ingredient I wanted in the stuffing, mostly because I
Méridionnale is the southern region of France famous for its ratatouille, classic in that it contains tomatoes, peppers, zucchini, onions, and eggplant, but unusual in that it is cooked gently in the oven, not on the stovetop. This, according to Daniel Boulud, in his cookbook, “Café Boulud Cookbook,” published in 1999. I bought the cookbook
Will Ottolenghi ever stop writing cookbooks?!! That’s rhetorical, of course. I certainly hope he continues, because I was enamored with the four I already owned, before I just had to buy Simple, his most recent, published in 2018. And I’m so happy I did. I’ve already made many recipes from Simple. It’s that good. And,
When I started following food blogs, I realized some authors had initiated them for the purpose of cataloging family recipes. Therefore the blog was their family cookbook essentially. I didn’t think much of that concept, because I really didn’t have family recipes. My recipes were those I followed after I got married, when I began
There is a restaurant in Dallas, Texas, called Javier’s, that specializes in gourmet Mexicano cuisine. No nachos at this restaurant. I discovered Javier’s in 1979, after moving to Dallas for my first job. Since marrying 36 years ago, we go Javier’s whenever we’re in Dallas, which can be quite often. It’s that good. I just
I discovered Käsfladen recently, on Karin’s food blog, The Austrian Dish. According to Karin, it’s a specialty from the mountainous western part of Austria. In my mind, it’s like a cross between flamiche and focaccia, since the topping is a mixture of cheese, onions, and egg, but the dough is yeasted. The cheese is the
Would you ever think to name a restaurant based on your childhood nickname? Well Gabrielle “Prune” Hamilton did exactly that. She is chef-owner of Prune, the restaurant, which has been successful since its opening in 1999. The cookbook, Prune, was published in 2014. I enjoyed reading the recipes in Prune; they all seem unique in