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.

Make mine marrow (BONE marrow, that is)

Posted on February 25, 2016 by Burnt My Fingers

My market had a special on marrow bones so I had to bring home a batch. They couldn’t be simpler to prepare and enjoy. Stand them up in a pan so the insides don’t leach out, then cook in a … Continue reading →

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Recipe: Sour Mustard

Posted on February 19, 2016 by Burnt My Fingers

I prefer deli-style spicy brown mustard to Dijon as a condiment for a charcuterie tray, but it’s missing a certain je ne sais quoi. Actually I do know; it’s the sour kick from the wine. Here’s how adjust it. Makes … Continue reading →

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Recipe: Pickled Mustard Seeds

Posted on February 19, 2016 by Burnt My Fingers

Pickled mustard seeds have a pop when you bite into them and add a welcome tang in pretty much any application where you’d use regular mustard. Try a spoonful over a griddled pork chop, or use in sour mustard to … Continue reading →

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Recipe: Beef Stroganoff

Posted on February 2, 2016 by Burnt My Fingers

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

Posted on January 28, 2016 by Burnt My Fingers

The carb-avoiders in my household have been gobbling up this quinoa salad. 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 … Continue reading →

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Recipe: Porcupines (Meat Balls with Rice)

Posted on January 14, 2016 by Burnt My Fingers

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: Quick Pickled Onions

Posted on December 23, 2015 by Burnt My Fingers

Why put regular onions on your burger or sandwich when you can have pickled onions? Makes 1-2 cups. Ingredients: 1 red onion, sliced thin 3/4 c cider vinegar 3/4 c water 1 t pickling spices 1 t kosher salt 1 clove … Continue reading →

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Recipe: Chef Salad

Posted on December 3, 2015 by Burnt My Fingers

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: French* Dressing

Posted on December 1, 2015 by Burnt My Fingers

Here’s a midcentury classic from a jingoistic time when Americans (and specifically Kraft Foods) were happy to take international flavors and give them a uniquely inauthentic makeover. French Dressing is tangy, a bit heavy, but delicious on a composed Chef Salad … Continue reading →

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Recipe: Popcorn Chicken with Real Popcorn

Posted on November 3, 2015 by Burnt My Fingers

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 to make popcorn chicken. Serves 4. Ingredients: 3-4 c popped popcorn* 1 … Continue reading →

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