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.

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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Hindbeh (Lebanese-style sautéed bitter greens)

Posted on May 24, 2016 by Burnt My Fingers

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 →

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Recipe: The Ultimate Ramen Hack

Posted on May 12, 2016 by Burnt My Fingers

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 →

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Recipe: Sautéed Spinach

Posted on May 10, 2016 by Burnt My Fingers

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 →

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Easy-peasy favorite recipes

Posted on May 5, 2016 by Burnt My Fingers

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

Posted on April 27, 2016 by Burnt My Fingers

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 →

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