Category Archives: Recipes

Recipe: Beef Stroganoff

Beef stroganoff was a staple of my supper club back in college. It was basically beef stew with some sour cream mixed in at the point of serving to add richness and a bit of tang. I’m grown up now, … Continue reading

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Recipe: Main Dish Quinoa Salad

The carb-avoiders in my household have been gobbling this up. Even though it is full of protein and fiber and other healthy stuff, it’s pretty tasty. Makes 6-8 main-dish servings or a dozen side salads. Ingredients: ½ c red or … Continue reading

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Recipe: Porcupines (Meat Balls with Rice)

I tinkered with Dorothy Crum’s very plain recipe in the Phi Beta Phi cookbook by adding the ingredients marked with a *. Makes six porcupines. Ingredients: 1 lb lean ground beef ½ c uncooked rice ½ chopped onion 1 clove … Continue reading

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Recipe: Quick Pickled Onions

Why put regular onions on your burger or sandwich when you can have pickled? Makes 1-2 cups. Ingredients: 1 red onion, sliced thin 3/4 c cider vinegar 3/4 c water 1 t pickling spices 1 t kosher salt 1 clove garlic … Continue reading

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Recipe: Chef Salad

Is it Chef Salad or Chef’s Salad? Considering its roots in the aspirational 1950s, “Chef” might have been some food writer’s idea of a descriptive adjective connoting quality—the kind of salad a chef (as opposed to a mere cook) might … Continue reading

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Recipe: Popcorn Chicken with Real Popcorn

What to do with leftover movie popcorn? Here’s a mod of my General Tso’s Prawns which uses popcorn instead of (or in addition to) rice as the starch. Serves 4. Ingredients: 3-4 c popped popcorn* 1 lb boneless skinned chicken … Continue reading

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Recipe: Ceviche

Two critical decisions when making ceviche are a/whether to add oil and b/how long to let the fish “cook” in its acid bath. The answer to the first question is no. The second is a bit more nuanced. Serves 3-4 as … Continue reading

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Recipe: Grilled Squid

When it’s in oil, it’s calamari. When it’s over the flame, it’s squid. That’s how we roll in my house. And this is one of the easiest yet most delicious preps you’ll find. Just be sure to use a perforated … Continue reading

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Overflowing with okra

The very hot September in upstate New York produced an abundance of okra at the farmers’ markets. Perhaps coincidentally, readers here and on Facebook have made lots of useful comments on my recent okra posts. Susan F (I’m using initials … Continue reading

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Recipe: Sauteed Okra with Tomatoes

Our late summer heat has led to an okra bounty this year so I’ve been led to some happy experiments, this one inspired by ideas from reader Enough Already! and local chef Suzanne Watson-Fisher. Like eggplant, okra soaks up some … Continue reading

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