STORY A few weeks ago, I came across a Thomas Keller recipe that was so simple I couldn’t believe that it could possibly be delicious. Man oh man, was I wrong! Three simple ingredients, chicken, salt and a sprinkling of […]
When I was sick with the flu my friend Matt, a former chef, showed up with a vat of homemade chicken soup lovingly prepared. He and his wife, Nadia had cut the shapes of hearts and stars into the carrots. That soup was love, man.
STORY It’s been a while since I put up a recipe. A site restructure is in the works, and I’ve been so busy running up and down the East Coast that I haven’t had much time for blogging. In fact, […]
My love affair with pimentón (Spanish Paprika) continues. Two weeks ago, I used it in a traditional fried chicken recipe: And I have been debating ever since whether I should post the recipe, because once I prepared it, I realized that the amount of lard, and time commitment would make this dish a once a year affair. But what a dish! Crisp and succulent with a hint of smoked flavor, just like chorizo. To post, or not to post, that is the question.
The day after the Great Flood of 2010, I needed a quick and easy dinner to cheer me up (my roommate and brother, too). I made us the following recipe. It’s absolutely fantastic!
Tagines are Moroccan stews that are usually slow cooked, so this recipe is rather special because it yields slow-cooking results without investing slow-cooking time. Best of all, this recipe has just as much flavor: a rich savory sauce with sweet apricots, and crunchy almonds. Fair warning: I was told that this is the best chicken that my friend has ever tasted. I confess, I kind of like it, too.
There are two reasons I love making pizza at home: 1. I am not limited to the “traditional” toppings provided by local shops, and 2. I don’t have to pay the exorbitant prices at the “artisanal” pizza bistros. I also like that I get to use up leftover ingredients (I have a thing about not throwing away good food, but I hate eating the same thing night after night). Pizza makes every ingredient new and exciting.
I find that most bacon packages are prejudice against the single person. Bacon doesn’t last very long (well-stored bacon only lasts about a week), and the packaging is clearly family-sized. And so, whenever I get a craving for bacon, I have to figure out ways to use up the bacon within a week. One day, when I was reviewing recipes for chowder, I noticed that the corn chowder called for salted pork (which I didn’t have). But I did have bacon. The result? A creamy, rich, decadent chowder that used up all the extra ingredients in my house.