Category Archives: Recipes

Recipe: Tunisian Chickpea Salad

This is my reverse engineering of the wonderful Tunisian salad from Healthy Living Market. The flavors and textures are nicely balanced and the unexpected spices (ground coriander and caraway) add a note of mystery. Serves 8. Ingredients: 2 c cooked … Continue reading

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Recipe: No-Knead Pizza Dough

This is a variation of Overnight Pizza Dough for those without stand mixers, kitchen scales, pizza peels or a work ethic. Time does all the work. This is so easy, you’ll shake your head at those bags of pre made … Continue reading

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Recipe: Nair’s Moqueca (Sea Bass) Bahai-Style

Here’s another recipe from my Brazilian chef friend Nair. I like how the seafood gets three different styles of preparation—acid marinade, sauteeing and stovetop stewing. Serves 8. Ingredients: 2 lbs fillets of sea bass, mahi mahi or other firm-fleshed fish … Continue reading

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Recipe: Rule of Ones Pancakes

A universal pancake recipe that’s easy to remember since everything’s in ones. Helpful for children or hungover adults. Courtesy of Carol Maxwell. Makes about 10 5-inch pancakes. Ingredients: 1 c all-purpose flour 1 T sugar 1 t baking powder 1 … Continue reading

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Recipe: Carol’s Brussel Sprout Slaw

My wife improvised this very well balanced recipe. The interplay of the Parmesan cheese, lemon juice and olive oil is particularly nice. Serves 4. Ingredients: 2 c Brussel sprouts, shredded with a knife or mandoline 1 carrot, peeled and shredded … Continue reading

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Recipe: Nair’s “National Dish” Feijoada

My friend Nair Wolf, a chef who hails from Brazil, has shared her recipe for this legendary one-dish meal. The following is a restaurant-size prep that will serve 15-20 people but because there so many ingredients I’d advise you to … Continue reading

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Recipe: Nair’s Feijoada Sauce

This is a necessary accompaniment for Nair’s “National Dish” Feijoada. Ingredients: Juice of 3 lemons 1/4 c orange juice 1/2 c feijoada juice (cooking liquid from the feijoada) 3 T green onion 2 T fresh cilantro, chopped 3 T Italian … Continue reading

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Recipe: Easy Korean Fried Chicken

As irresistible as the sweet/spicy chicken from a Korean market, but made with ingredients from your kitchen and your local supermarket. Serves 4-6. Ingredients: 1 24-oz package Tyson Crispy Chicken Strips (original flavor) 3 T fresh ginger, peeled 3 T … Continue reading

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Recipe: Texas-Style Greens

This prep is very similar to black-eyed peas in that the secret to flavor is starting with a rich broth that has a good amount of fat. Unlike some, I don’t like to drown my greens in broth and I … Continue reading

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Recipe: Texas-Style Black-Eyed Peas

The key to good black-eyed peas is a flavorful cooking liquid, ample allium components, and a generous amount of fat. I use dried beans (vs frozen or canned) unless fresh are available. Serves 6-8. Ingredients: ½ lb dried black-eyed peas … Continue reading

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