There is nothing revolutionary about this dish. It’s just southern greens and pot likker served over cheese grits. I make it often, and have never shared it because it’s so simple. I’ve always figured if this is the kind of thing my readers want, there are a million recipes out there. The only thing is,…
Japanese Fried Rice Omelet (Omurice)
When I pulled out my copy of Lucky Peach’s 101 Asian Recipes the other night, I intended to make the Malaysian “Economy Noodles” as I said I would at the end of my cookbook review. However, I ran into a problem: My enormous tub of Asian noodles (I have a similar one of European-style pasta)…
What I’m Reading: Lucky Peach Presents 101 Easy Asian Recipes
I have subscribed to Lucky Peach, David Chang‘s cooking magazine, since the very first issue. I remember how excited I was when that first issue came, with its cover photo of a plucked chicken being lowered into a stockpot. I felt very, very cool. Like I was a tangential part of a crazy punk-rock cooking scene. Lucky Peach…
Spiced Apple Sour Cream Bundt Cake
Finally, finally, fall is truly here. We’ve turned on the heaters, we’ve put on our sweaters, and baked goods are emerging from the oven. Without a doubt, this apple cake is not only the best thing I’ve baked so far this fall, but one of the best things I’ve ever baked: big chunks of flavorful…
Ethiopian Huevos Rancheros (Firfir with Egg)
Dear readers, I have found the holy grail! I have often lamented – as regular readers may know – about the lack of a usable Ethiopian cookbook in English.
Berbere: Ethiopia’s Signature Spice
Earlier, I posted a suggested method for Ethiopian injera. (I’m still working on getting it consistent enough to post a real recipe.) Injera, both staple bread and eating utensil, is critical for an Ethiopian meal. Almost as critical is berbere, a lush and complex spice blend that flavors many Ethiopian dishes, including the iconic chicken…
Fresh Corn and Green Chile Fritters
Oh, the end of summer. How I love the cooling days, the longer evenings, the patches of yellow leaves in the cottonwoods. And how I love the harvest. This is the most wonderful time of year to just go to the growers’ market, co-op, or grocery store, see what’s fresh and beautiful, take it home,…
Migas: Eggs Scrambled with Salsa and Tortilla Chips
Well, there you go. I gave you the recipe. It’s in the title. Scramble eggs with salsa and chips. Go to. What, you’re looking for more detail? Okay. I’ve been making migas for years, since our grad-school days when we spent four years in a tiny high-ceilinged apartment like a cracker box stood on end….
Super-Rich, Super-Easy Vegan Chocolate Mousse
This is one of the greatest bang-for-your buck recipes I have ever come across. It rests quietly in the pages of Mark Bittman’s How to Cook Everything under the unassuming name “Chocolate Tofu Pudding.” I don’t even remember why I first decided to try it- it must have been because he said it was the…
Homemade Thai Yellow Curry Paste, plus Chicken or Tofu in Yellow Curry
My friend Michelena makes incredible Mexican mole, from scratch. Friends beg her for jars of the thick, luscious sauce. (Well, I did, anyway.) The process takes her two days.