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Category Archives: Recipes
Hindbeh (Lebanese-style sautéed bitter greens)
Here’s a way to cook and eat dandelion greens. They’re still bitter, so this dish would make a nice complement to more unctuous foods in. Serves 8. Ingredients: Dandelion greens or other bitter green, 1 gallon or so, carefully picked … Continue reading
Recipe: The Ultimate Ramen Hack
By ramen I mean Shin Ramyun, of course, though this would probably work with another brand. This ultimate ramen was inspired by a similar recipe in the highly recommended Koreatown cookbook. The egg and cheese combine to create a savory … Continue reading
Recipe: Sautéed Spinach
There are two keys to successful sautéed spinach: wash the hell out of the raw leaves, and then cook the leaves with no additional water after washing. This will eliminate the fails that affect most spinach preps. Serves 4 as … Continue reading
Easy-peasy favorite recipes
You don’t have to bust your butt to come up with a great result in the kitchen or on the grill. In fact, it can be a fun project to serve a dish that looks complex but requires little or … Continue reading
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Recipe: Garlic Mashed Potatoes
Along with Sautéed Spinach, Garlic Mashed Potatoes are the classic accompaniment to Pork Chops with Vinegar Peppers. Serves 4. Ingredient: 1 lb potatoes (new, Yukon Gold or white, but not russets), peeled 4 cloves garlic, raw or roasted*, peeled and … Continue reading
Recipe: Pork Chops with Vinegar Peppers
This Italian-American classic apparently appeared on The Sopranos, but I first encountered it at Danny’s Mio Posto, a high-end place in Saratoga Springs, NY favored by the toffs who frequent the Race Course. Allow 1 pork chop (about 3/4 lb) … Continue reading
Recipe: Vinegar Peppers
An essential component of Chicken Riggies and (obviously) Pork Chops with Vinegar Peppers, these couldn’t be easier to make. Your home prep won’t be exactly the same as Casa Visco or other Italian-American brands, but it’s definitely close enough to … Continue reading
Recipe: Mejadra (Rice and Lentils with Fried Onions) from Jerusalem
There are many recipes for this Middle Eastern comfort food, but the Jerusalem cookbook rendition (with the key addition of currants) the only one worth making. Serves 4 as a main dish or 6 as a side. Ingredients: 1/2 c … Continue reading
Recipe: Cabbage with Caraway Seeds
Cabbage with caraway is a Hungarian combination which goes well with Sauerbraten and Kartoffelsalat. From the long out of print “New World Encyclopedia of Cooking” published by the Culinary Institute of Chicago. Serves 6-8. Ingredients: 1 head red or green cabbage (or … Continue reading
Recipe: Asian Seaweed Salad
This is going to look and taste different than the seaweed salad in the deli case because, first, that contains a huge amount of sugar and second, commercial seaweed salad usually includes green food coloring. Natural is definitely ono in this scenario. … Continue reading