Sauteed Kale with Shiitake, Balsamic Vinegar and Truffle Oil

Kale is one of my favorite winter vegetables. It always has been, though I have to admit that I seldom eat it was cooked when I grew up. In our home, kale was simmered all day on a back burner, in a big pot, seasoned with a ham hock or a hunk of jowl bacon. […]

From My Rasoi: Jeweled Chicken

I love to cook Indian food, and am finally comfortable at improvising new dishes based upon the foods, spices, and cooking methods used in the varied culinary traditions of that vast subcontinent. So, it should come as no surprise that when Meena of Hooked on Heat decided to start a monthly blogging event based around […]

Salad with Pear, Pomegranate and Fried Chevre

I love salads, but I don’t write about them much. I think it is because I generally have only a few salad tricks, and once those are revealed, there is not much else to discuss. I like mixed greens. My standard salad dressing consists of olive oil, balsamic vinegar, soy sauce and honey. There is […]

Lamb, Gai Lan and Three Peppers

Once I discovered that stir fried lamb flank steak is delicious when I made the Beijing Stir Fried Lamb, Leeks and Cilantro, I knew I would have to experiment with the concept again. And since I had another three quarters of a pound of the little steaks in my freezer, and about one half pound […]

Dry Frying Illustrated

I really like my new stove. It allows me to properly dry fry string beans without taking for bloody ever about it. That is so terribly cool. Dry-frying (gan bian) is one of six uniquely Sichuanese cooking techniques that Fuscia Dunlop covers in her cookbook, Land of Plenty. It involves food cut into slivers or […]

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