Category Archives: Mains

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: 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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Recipe: Steak American Pharoah

Here’s my contribution toward the excess caused by the arrival of the Triple Crown winner to run in this weekend’s Travers Stakes. It was inspired by some ripe stone fruit and a tub of duck fat that was in danger … Continue reading

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Recipe: Texas Schoolburgers (IMPROVED)

After preparing a palatable version using my recollections of school lunches in Dallas and ideas I’d found on the web, I finally bit the bullet and converted the original institutional recipe. Guess what: it is terrific. No idea why we … Continue reading

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Recipe: Egg Foo Young

I had a surfeit of bean sprouts so decided to experiment with this Chinese-American classic. On the way I investigated a few options which will give you better results than mine on your own batch. Serves 4. Ingredients: 6 eggs … Continue reading

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