This dish began at the grocery store, where I kept walking by displays of prepared sauerkraut and started figuring out ways to use them. In the local markets here in Estonia, old woman hock huge tubs of the stuff,...
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It all started with some really good fried chicken. It was tangy from dip in buttermilk, and yet his this incredible spicy edge from a poultry shake from an Alton Brown recipe. Unlike most fried chicken recipes, he recommended...
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This is a stripped-down take on that venerable Spanish dish, the cocido. In my version, thighs and drumsticks are braised in a salt pork and paprika broth that's swirling with spinach and redolent of Spain.
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I found this recipe from Jose Andres Tapas: A Taste of Spain in America while searching Recipe Gullet for a way to use chickpeas. Though I already have a chickpea soup I quite like, I was lured here because...
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- serves 4 as a side dish, or 2 as a main course atop noodles or spaetzle - Ingredients 2 to 3 medium zucchini 1 tablespoon free-pouring (not sea) salt 1/2 cup fresh chopped dill 1 smallish onion, diced 1/2...
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