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Entries tagged with 'barbara kafka'

Dinner Tonight: Barbara Kafka's Tandoori Chicken

Dinner Tonight Blake Royer 2 comments

In the mood for something spicy and grilled, I found that this recipe fit the bill. The technique of caramelizing onions and garlic with an intoxicating mixture of spices as the base of a marinade was too intriguing to pass up. More

Barbara Kafka's Tandoori Chicken

Serious Eats Blake Royer 5 comments

In the mood for something spicy and grilled, I found this recipe fit the bill. The technique of caramelizing onions and garlic with an intoxicating mixture of spices as the base of a marinade was too intriguing to pass up. More

Dinner Tonight: Barbara Kafka's Chinese Chicken in the Pot

Dinner Tonight Blake Royer Post a comment

"In a pot" recipes are about two things: clean and simple flavors, and a highly aromatic and delicious broth. It's one of the best things you can do with a whole chicken—much quicker than roasting it whole, and, especially in spring, much more versatile for how it can make use of various vegetables. More

Barbara Kafka's Chinese Chicken in the Pot

Serious Eats Blake Royer Post a comment

"In a pot" recipes are about two things: clean and simple flavors, and a highly aromatic and delicious broth. It's one of the best things you can do with a whole chicken—much quicker than roasting it whole, and, especially in spring, much more versatile for how it can make use of various vegetables. More

Dinner Tonight: Roasted Chicken Salad with Crunch

Serious Eats Nick Kindelsperger 2 comments

I return again and again to Barbara Kafka because her recipes are both straightforward and always flavorful. This recipe for chicken salad with crunch comes from Roasting: A Simple Art, and it's dynamic and also really easy to prepare. As you've probably guessed from the name of the cookbook, this recipe calls for chicken that has been roasted instead of simmered. More

Cauliflower Stew with Lamb

Serious Eats Nick Kindelsperger 3 comments

This stew is kind of a miracle. Potatoes and cauliflower add the most body here, and the ground lamb helps lend a little meaty punch to each bite. At the end, it looks like it will be too heavy and thick, but then you pour some lemon juice to cut right through everything. More

Dinner Tonight: Simple White Bean and Pesto Soup

Serious Eats Nick Kindelsperger 3 comments

Barbara Kafka never fails. Her recipes may be confusing—combining odd ingredients with peculiar cooking methods—but I've never completed a recipe of hers that didn't ultimately awe me. That's especially true for this recipe from Soup: A Way of Life, where there are so few ingredients, you'll wonder whether it will hold together at all. Yet, after the five minutes it takes to cook, you'll be greeted by a bowl of warming and fragrant soup, perfumed with basil and with surprising amount of depth. More

Dinner Tonight: Cauliflower with Bacon and Mushrooms

Serious Eats Nick Kindelsperger 5 comments

[Photograph: Nick Kindelsperger] If you've ever wondered how to make vegetables taste as good as they possibly can, please pick up Barbara Kafka's Vegetable Love. It's a massive book, and luckily has nothing to with healthy living. It's basically a... More

Mashed Potato Cakes

Serious Eats Linnea Covington 2 comments

The Microwave Oven: Do You Actually Cook With Yours?

Ed Levine 19 comments

The Minimalist, Mark Bittman, and the Curious Cook, Harold McGee, pose all kinds of interesting questions and provide answers about the microwave oven, the kitchen appliance we all love to hate, in today's New York Times. Bittman's fundamental question: We all use a microwave, but can we make it cook? His conclusion, one he came to through trial and error and by interviewing Microwave Gourmet author Barbara Kafka, is that microwaves are great for steaming everything from vegetables to puddings both sweet and savory. What do Kafka and McGee have to say about microwaving?... More

Turkey Tumult

New York Ed Levine Post a comment

Given that I read on-line every major newspaper's Thanksgiving-obsessed food section this past Wednesday on SauteWednesday, I feel compelled to share with all of you my Thanksgiving menu. I buy an Eberly Farms Organic Turkey and brine it overnight. This... More

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