Category Archives: Recipes

Here is every recipe on the site listed chronologically, from the newest to the oldest. To see recipes by category, check out our visual recipe index.

Recipe: Extra-Tangy Sourdough Bread

Posted on March 2, 2021 by Burnt My Fingers

Extra-Tangy Sourdough is based on this recipe from King Arthur Flour; our ingredients are the same but the method is somewhat different. If you follow our bread recipes you’ll notice some similarities to our Instant Pot bread: the hydration is … Continue reading →

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Recipe: Restaurant-Style Italian Dressing from scratch

Posted on February 23, 2021 by Burnt My Fingers

There’s a reason your home-made Italian dressing is not as good as the savory stuff in your favorite red sauce place. Restaurant-style Italian dressing has two secrets, one in the ingredients and the other in the technique, and we reveal … Continue reading →

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Food for Thought: The Casual Sourdough Baker

Posted on February 18, 2021 by Burnt My Fingers

The King Arthur Flour website is always a good resource for recipes and baking tips, but PJ Hamel’s blog The Casual Sourdough Baker is especially welcome in these times. As she puts it, “I’ve always been a rather casual baker. … Continue reading →

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Recipe: Covid Pizza Dough

Posted on February 17, 2021 by Burnt My Fingers

Covid Pizza Dough won’t give you Covid, nor will it cure Covid as far as I know. The title reflects the stultifying new normal when the days run together and you are too lazy to go upstairs where you keep … Continue reading →

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Recipe: Montreal Vinegar Slaw

Posted on February 9, 2021 by Burnt My Fingers

Montreal vinegar slaw is just what you need to cut the fat when you are eating Montreal smoked meats (a version of pastrami, though I don’t think you are supposed to call it that) and poutine as served at a … Continue reading →

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Recipe: Chinese Coleslaw

Posted on February 4, 2021 by Burnt My Fingers

Chinese Coleslaw is adapted from the Omnivore’s Cookbook. It’s a good side dish with Chinese and Thai mains which contain similar ingredients like Chinkiang vinegar, cilantro and sesame oil. It contains very little salt so it doesn’t cure over time … Continue reading →

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Recipe: Bakmi Goreng (Indonesian Stir-Fried Noodles)

Posted on February 2, 2021 by Burnt My Fingers

Bakmi Goreng is another Asian street food built on a sweet soy sauce base—in this case an Indonesian product called kecap manis. This recipe is easy, adaptable and flavorful but if you are in the New York Capital District I … Continue reading →

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Recipe: Happy Bellyfish Kimchi

Posted on January 25, 2021 by Burnt My Fingers

We made this kimchi through a class with Happy Bellyfish, an online cooking school based in Germany that specializes in fermentations. (More about them later when we review Zoom cooking classes as a trend/necessity.) It’s a good solid basic rendition … Continue reading →

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Food for thought: The Department of Salad

Posted on January 19, 2021 by Burnt My Fingers

Good news: whereas our usual Food for Thought items require clicking a dread affiliate link to purchase, today’s is absolutely free. Emily Nunn is a wonderful food writer who says of herself, “I live in a barn in rural NC … Continue reading →

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Recipe: Eric Gestel Chicken Liver Mousse

Posted on January 14, 2021 by Burnt My Fingers

Eric Gestel Chicken Liver Mousse is an example of the treats that await you in Rise, the wonderful compendium of Black cooking curated by Marcus Samuelsson. Gestel, who is Executive Chef at Le Bernardin in NYC, likes to serve this … Continue reading →

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