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: Utica Greens

Posted on August 18, 2016 by Burnt My Fingers

Utica Greens, named after that central New York city, are the traditional accompaniment to Chicken Riggies. They are also nice with grilled steak or chicken, or maybe as a topping on an eggplant parm sandwich. Note that my version is … Continue reading →

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Recipe: Pickled Carrots with Ginger

Posted on August 11, 2016 by Burnt My Fingers

Simple ingredients produce a complex flavorful result. Use these pickled carrots with ginger in salads or on a charcuterie tray; the gingery brine is tasty enough to drink on its own or as the base for a pickleback cocktail. I … Continue reading →

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Recipe: Buffalo Chicken Dip

Posted on July 6, 2016 by Burnt My Fingers

Like it says… Buffalo Chicken Dip! Our friend Susan made this for her son Zack’s high school graduation party but Zack, who is headed for a career in chemical engineering, says he can make it even better. Nicely fills a … Continue reading →

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Recipe: Favorite Pie Crust

Posted on June 30, 2016 by Burnt My Fingers

This pie crust is based on Christopher Kimball’s method in the Cook’s Bible, with a few important tweaks. He uses only butter but I would insist on at least some animal fat if serving with a Texas-style barbecue meal. Makes one … Continue reading →

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Recipe: Buttermilk Pie a la Micklethwait

Posted on June 30, 2016 by Burnt My Fingers

I was inspired by the life-changing buttermilk pie at Micklethwait’s Craft Meats in Austin, and this is pretty close in my opinion. It’s based on a Southern Living recipe which is what I expect the Micklethwait pastry chef would be … Continue reading →

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How to cook and eat milkweed buds

Posted on June 21, 2016 by Burnt My Fingers

We’re back with the milkweed. The sprouts we were sautéing whole a couple weeks ago are now 3 feet high and producing clusters of buds that very quickly blossom into pretty purple flowers. Should we pick, cook and eat milkweed buds? Of … Continue reading →

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Recipe: Sourdough Rye with Anise and Caraway

Posted on June 9, 2016 by Burnt My Fingers

This pleasing sourdough rye started with a need to use up some white rye flour, but more common medium rye would work fine. Makes one two-pound loaf. Ingredients: 200 g refreshed whole rye starter @100% hydration 375 g (1 1/2 … Continue reading →

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Recipe: Maachere Jhol (Bengali Fish Stew)

Posted on June 7, 2016 by Burnt My Fingers

Maachere jhol is a classic Bengali fish meal simmered in a rich curry sauce. This gravy is called jhol. You can use almost any type of fish. Salmon and mahi mahi are popular choices. Sea bass, cod, tilapia and flaky … Continue reading →

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Recipe: Sautéed Milkweed

Posted on May 31, 2016 by Burnt My Fingers

Milkweed appears in mid-May in my back yard in upstate new York. The plants have distinctive paddle-shaped leaves opposite each other and hollow stalks that ooze white liquid when cut. When they’re young, the whole above-ground plant can be eaten. … Continue reading →

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Recipe: Pickled Ramps Bulbs

Posted on May 26, 2016 by Burnt My Fingers

At their prime, ramps bulbs have a taste between garlic and onion. Add one or two of these pickled ramps bulbs on the side of a serving of roasted meat for a flavor bomb. Proportions are for about a half … Continue reading →

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