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: Chicken in a Pot

Posted on November 25, 2011 by Burnt My Fingers

Foolproof way to make perfect poached chicken as a base ingredient for other recipes. Actual prep and paying-attention time totals under 10 minutes. Ingredients: One whole chicken Water, about 5 quarts or to cover the chicken 1 T Kosher salt … Continue reading →

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Recipe: Curried Chicken Salad

Posted on November 25, 2011 by Burnt My Fingers

Makes 4 curried chicken salad sandwiches or entrée-size salad portions. Ingredients: 1 ½ c cooked chicken, skin removed, cut in ½ inch dice ½ c chopped celery ½ c chopped apple (peeled) 1 t curry powder (sweet if you have … Continue reading →

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Recipe: Easy Chicken Cacciatore

Posted on November 25, 2011 by Burnt My Fingers

Easy Chicken Cacciatore is a variation of the easy pasta technique in which we undercook the pasta, then let it absorb the sauce. Serves 4. Ingredients: 1 ½ c cooked chicken, diced 1 T Kosher salt 12 oz dry pasta 12 … Continue reading →

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Recipe: Potato Chip Pizza

Posted on November 6, 2011 by Burnt My Fingers

Two of a guy’s favorite things in a single recipe. This is a great side dish with a piece of grilled meat and a hearty salad. Adapted from Maggie Glezer’s Artisan Baking. Ingredients: 1 3/4 c bread flour 1/4 t … Continue reading →

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The secret to cooking pasta

Posted on October 31, 2011 by Burnt My Fingers

The secret to cooking pasta for good tasting Italian dishes is to undercook it, then finish in the sauce so it absorbs lots of saucy goodness. For an easy twist on this, dump a can of chopped clams with the juice into … Continue reading →

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Recipe: Baked Ziti with Clams alla Diavolo

Posted on October 31, 2011 by Burnt My Fingers

Portions: Entrée to serve 4 Ingredients: ½ lb ziti or penne or similar pasta salt 16 oz marinara sauce (I use Casa Visco, an upstate New York brand) ½ onion, finely chopped 2 T olive oil 2 T lemon juice … Continue reading →

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Recipe: Pickled Onion a la Mexicana

Posted on October 26, 2011 by Burnt My Fingers

A complex and tasty pickled onion, adapted from Elizabeth Lambert Ortiz’ “The Complete Book of Mexican Cooking”, a Bantam paperback published in 1968. Ingredients: 1 onion, peeled and sliced very thin Salted water for soaking 3 serrano chiles or 1 … Continue reading →

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Recipe: Sour Slaw

Posted on October 23, 2011 by Burnt My Fingers

Very very close to the sour slaw served at Highland Park Cafeteria. A tart palate refresher to enjoy with fried chicken or a plate of barbecue. Ingredients: 1 medium head cabbage (2-3 pounds) shredded then chopped into 1 inch lengths … Continue reading →

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Recipe: Thai BBQ Chicken

Posted on October 13, 2011 by Burnt My Fingers

The addictive Thai chicken you have been craving. Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume) 1/4 c chopped cilantro bottoms (see photo) 2 T chopped garlic 2 T fish sauce (I use Tiparos) 2 T sugar … Continue reading →

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Recipe: Thai Plum Sauce

Posted on October 13, 2011 by Burnt My Fingers

Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume). Serve Thai plum sauce as a dipping sauce with Thai BBQ Chicken. Ingredients: 4 umeboshi (pickled plums), pitted and chopped 3/4 c white vinegar 1 c sugar 2 t … Continue reading →

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