Pork Schnitzel

A girlfriend of mine often gifts me cookbooks, and the most recent one was Half Baked Harvest. I was excited because I have followed Tieghan Gerard’s award-winning blog for years, but didn’t realize she had published not only this cookbook, in 2017, but also Super Simple, in 2019! Honestly, I have to admit to being

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Olive-Brined Chicken Thighs

My girlfriend recently told me about her tried-and-true recipe for fried chicken, which begins with marinating chicken in pickle juice. I have been so intrigued by that and curious about the flavor the juice imparts. She’s promised me to make it when I visit next time, and I can’t wait. I started thinking about pickle

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Ligurian Focaccia

I surprised myself when I ordered Samin Nosrat’s cookbook soon after I heard about it. I usually take the wait-and-watch approach, like I did with Ottolenghi. That worked out well for me! I missed out on a few years of fabulous recipes. Maybe I’ve learned my lesson? No, most likely it was because I happened

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Pickled Shrimp

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

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The Briner

My sister-in-law and I share a serious love of cooking, so her gifts are always spot on. For my birthday she sent me something really unique, called “The Briner.” It’s a large, plastic container designed for brining meat. As you can see in the below right photo, there is an inside “lid” that holds meat

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Pickled Salmon

I adore salmon, in just about every way. Hot smoked, cold smoked, raw, grilled – you name it. And I’ve always wanted to make my own gravlax. But then I came across this recipe for pickled salmon recently, and I knew I had to make it first. It’s from one of my favorite series of

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Szechuan Peppered Steak

I first learned about Szechuan peppercorns and Szechuan pepper salt from the Chinese Cooking cookbook of the Time Life Foods of the World Series. The pepper salt was made as a “dip” for Szechuan duck. Now, I like pepper and salt, which are the ingredients in Szechuan Pepper Salt, but dipping meat into this mixture

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