Comforting pork and hominy soup is equal parts restorative and tongue-tingling.
May 12, 2013 – May 18, 2013
When you need something a bit greasy, spicy and filling to undo whatever is left in your system from the night before these easy rice cakes are the answer to your hangover prayers
Garnished with an apple slice for subtle aroma, the gingery Black Star cocktail from Mayahuel in NYC is complex yet soft.
Fresh, fruity, salty and mostly mild, these little Spanish peppers are a perfect quick accompaniment to almost anything.
As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success.
A super easy, no-bake strawberry shortcake.
This hearty meat and potato stir-fry boasts big flavors of fresh curry leaves and cumin. Another plus: it's on the table in 30 minutes.
This Negroni, found at Fiola in Washington DC, is made with Gran Classico Bitter from Tempus Fugit instead of Campari.
A pisco based negroni from Jeff Faile of Fiola in Washiongton, DC.
Ransom Old Tom gin adds richness to this Negroni variation from Fiola in Washington DC.
The recipe for this light, seasonal Negroni variation comes from Jeff Faille of Fiola in Washington, DC.
For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia. Fresh sardines quickly broiled atop the fragrant sauce are a step above the canned variety and just as effortless to prepare.
Pizza with vodka sauce is a richer, creamier, spicier alternative to traditional tomato sauce pies.
A creamy chai-flavored custard set in a chocolate crust.
Home Made Summer's rhubarb pie takes cinnamon and nutmeg-spiced rhubarb with orange zest and almond paste and envelops it in a pie crust. Bake until delicious.
This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season.
The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint.
A Stromboli is made of bread or pizza dough, stuffed with various cheeses and Italian cured meats that is then rolled or braided to encase the filling before baking.
Rich chocolate custard and crushed raspberries moisten soft bread in this cool no-bake bread pudding.
Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent.
In our third week of Marmaggedon, we bring you a marmed-up version of the classic roast chicken legs. In this version the legs get wrapped in bacon, and then coated in a mixture of Marmite, chicken stock and brown sugar.
These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat.
Eggs cooked into toast served on top of sautéed asparagus with avocado and feta cheese.
A simple, elegant tart for those nights you have a handful of random ingredients at home.
If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk.
Bake the mangos under the coconut batter, then flip it out to reveal one beauty of a moist and juicy cake.
Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich.
The cucumber and carrot salad provides a crisp and acidic counterpoint to the kimchi and bacon, and it's all housed in a steamy and super soft bun, which is "airy" in a way few foodstuffs can ever hope to be.
A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes.
According to Home Made Summer author Yvette van Boven, every children's party in Ireland served jelly and cream for dessert. The combination wasn't a favorite, but the memory of refreshingly jiggly jelly stuck. This version has a flowery, delicate flavor bubbled up with prosecco. Adding edible flowers is the final, lovely touch.
These lumpia, or Filipino spring rolls, are fried and filled with moist ground pork, carrots, peas, and bean sprouts. Fish sauce adds a layer of salty complexity, but otherwise these are simply straight-up, easy-to-eat, fried goodness.
These savory mini muffins use both corn meal and whole corn kernels, plus dill for an herbal kick.