A Seasonal Spring Comfort Food: Ramped-Up Spaghetti and Meatballs

I love me my ramps and green garlic. All year long, I anticipate with gustatory delight the spring season which not only brings morels, asparagus, rhubarb and strawberries, but also pungent-sweet, spicy-hot ramps and green garlic. I use them in cooking just as I would scallions and garlic, but in even more copious amounts than […]

Pucca Noodles

Allright, before I tell you about these noodles I need to explain about Pucca. Pucca is a South Korean cartoon featuring the unbearably cute main character, Pucca, (pictured over there–see her?) who is the daughter of the chef of a noodle restaurant in tiny Sooga Village. The animation is somewhat South Parkesque, with the kind […]

Onions Added Twice Curry: Lamb Dopiaza

From what I understand, “dopiaza” is a Persian word that means either “two onions” or “twice onions.” In some dopiaza recipes, it is obvious that the name refers to using twice as many onions as possible. In others, it is apparent, that it means onions are added in two different stages. In mine, it means […]

Evil Genius Food Porn: Bacon-Filled Waffles With Chili-Fried Apples

This dish is so good, yet so bad for you. There really ought to be a law against this kind of cooking. In fact, I reckon that there used to be a law against such things, back in the day when churchmen were so worried about the status of everyone’s mortal souls that laws were […]

Another Everyday Quick Curry: Safaid Keema Mattar

Keema is ground meat–most often it refers to lamb, but it can also mean chicken or beef. I like to make this particular North Indian recipe with lamb, although I am certain it would taste good with ground beef or chicken. Unlike keema sookh, which is ground meat cooked in spices with vegetables without a […]

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