IMBB 24: Made It In 30 Minutes

When the Too Many Chefs threw down the gauntlet for this month’s IMBB, I couldn’t help but take up the challenge. Cook a meal, with as much of it being from scratch as possible, within thirty minutes, a la Rachael Ray. One of the charges book reviewers often level at Ray’s cookbooks is that they […]

Book Review: Modern Asian Flavors

Most of my current focus in building a library of Chinese cookbooks has been on out-of-print or difficult to find volumes. However, now and again, a new cookbook comes out that I find to be intriguing, so I pick it up and see what it is about. Modern Asian Flavors: A Taste of Shanghai, by […]

Chicken Tikka Masala and Dr. Who

So, here’s the deal: I don’t get the whole St. Patrick’s Day thing. I’m barely Irish (I have a couple of Irishmen in the family tree here and there, but not enough to count as Irish), and I’m certainly not Catholic, and I really don’t like the idea of drinking beer with food coloring in […]

Pollo ala Plancha

Ever since I did the Baker’s Dozen Cookbooks post, I have been craving Cuban food. Since there is a distinct dearth of Cuban restaurants in Athens, Ohio, it fell to me to get in that kitchen and make myself some beans, rice, plantains and other soul-stirring comfort foods. That big box of Meyer lemons determined […]

Soybean Pastes: A Primer

Since I wrote the primer on soy sauces, I thought I should probably talk a little about the different kinds of fermented soybean pastes there are in Asian cookery, too. They are nearly as important as flavor enhancers as soy sauce, and the variation in flavor, color and texture in these sauces and pastes is […]

Powered by WordPress. Graphics by Zak Kramer.
Design update by Daniel Trout.
Entries and comments feeds.