Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order....
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Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! Chicken tends to be my go-to item when I want something to grill after work but haven't...
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Shopping List 3/4 pound squid: $2.99 4-ounce package glass noodles: $1.69 1 red bell pepper: $1.73 1 red onion: $0.45 Bunch cilantro: $0.69 2 limes: $0.50 Pantry items: Sriracha, fish sauce, garlic, vegetable oil Total cost: $8.05 A couple...
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Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! I tend to find eggplant either crazy delicious, like these eggplant spirals, or totally off putting. I couldn't quite put...
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I spent the past week with family in North Carolina eating a lot of barbecue and drinking myself silly on sweet tea. I also had access to a real grill, not just the little hubcap-size one that I currently...
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The magic of garlic and chili together in a skillet is enough to build a hundred pastas on. In fact, I'm willing to try almost anything that improvises on this marvelous combination, especially when the humble anchovy is added...
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With a big move happening this weekend, and my kitchen all packed up, I wanted to make sure there was some food that didn't require the use of utensils during the endless hours of packing. Along with some leftover...
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The other day at the fish counter, where I'd gone to buy a fillet of salmon, I found myself confused by my options. The salmon I'd planned to purchase looked a little less than fresh, so I decided to pass....
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Here's one for the garlic fiends: a soup that uses six whole heads of garlic. Adapted from Nancy Harmon Jenkins' New Mediterranean Diet Cookbook, Castilian garlic soup is a mellow, saffron-tinted broth with the mingled sweetness of garlic and sherry....
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I love garlicky mashed potatoes, but seldom make them because I can't be bothered to roast the cloves. Thanks to Martha Stewart, author of this week's Cook the Book selection and the genius behind the concept of boiling the garlic...
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