When I read a review of The New Rules, by Christopher Kimball, I just knew I had to own it. It is a book of “recipes that will change the way you cook.” This is part of his introduction: Rules are a mixed blessing. They are useful in building a foundation of knowledge, whether in
Tag: side dish
Savory pancakes are something I really enjoy creating, not just because they are so delicious, but more because you can incorporate just about anything and everything into the batter. Just on this blog I’ve offered potato and halloumi pancakes, butternut squash and bacon pancakes, zucchini pancakes, and squash and corn pancakes. All different, all wonderfully
In his first book, entitled Season, published in 2018, Nik Sharma writes the following. “I take pride in incorporating flavors, techniques, and ingredients in new and exciting ways. This, my first book, celebrates diverse cultural influences and, I hope, helps to erase labels like “ethnic” and “exotic” in the West by shedding more light on
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,
A while back my husband was talking about how good my savory pancakes are, which was nice to hear. I most often make them with zucchini, especially when my garden is really producing. The way I make savory pancakes is with a small amount of liquid, and very little flour. So mine are a not
Many years ago, I purchased a fairly obscure cookbook written by an unknown chef, at least to me. Sunshine Cuisine was published in 1994. The book cover states that chef Jean-Pierre Brehier “combines the taste memories of his Provençal childhood (born in Aix-en-Provence) with the Florida-Caribbean influences that weave their way throughout his professional career.”
Never, have I ever, seen fondant potatoes on a restaurant menu. But on cooking shows they seem quite common. So much so that after watching children make fondant potatoes on my favorite show, Masterchef Junior, I knew I finally had to make them. So what are they exactly? They are a russet potato cut into
I’ve always enjoyed making savory vegetable pancakes. Thankfully my husband enjoys eating them, often right off the plate as I cook them. My typical potato pancakes involve LOTS of potatoes, and very little flour. These are not pancakes with a little bit of potato. These are raw, grated potatoes with just enough flour to hold
So, Facebook did it to me again! There it was, a post from Tasting Table, and a photo. An intriguing photo of what looked like charred carrot sticks. Then I read further. It’s a photo of charred carrots, tossed with Brie, cayenne flakes, honey, and lemon juice. WOW! A sweet, spicy, smoky, cheesy, and tangy
For Cinco de Mayo 2017, I made a Mexican-inspired meal, not surprisingly. Mexican and Southwestern foods are some of our favorites, and any excuse to cook a bunch of delicious food and include friends work for us! For the main course, I served buffalo fajitas along with sautéed vegetables, plus I made refried black beans