[Photograph: Robin Bellinger] This is about as fast as dinner gets at my house. That isn't saying much, but an hour from start to finish for meat-starch-veg is nothing to sniff at, especially when the cook can put her...
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When it comes to my love for Italian food, I subscribe to the three Rs rule: ricotta, risotto, and finally the last R, which is revolving. Sometimes it stands for robiola, a bloomy rind cheese with a slightly tangy flavor;...
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"Karen DeMasco has come up with a rice pudding that surpasses the cafeteria tray by leaps and bounds." Rice pudding is mostly served in places where dessert is more of an afterthought than the main event. It's the go-to dessert...
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[Photograph: Nick Kindelsperger] Saffron in fried rice? I couldn't help but wonder whether this twenty-year-old recipe from the New York Times had fallen prey to some kind of horrible fusion abomination. But it turns out author Julie Sahni had...
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[Nick Kindelsperger] Some weeks I can do no wrong in the kitchen while other times, I look back and wonder what the hell happened. I had no less than three potential dinners crash and burn this week. They were...
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How to describe saffron? The task has stumped food writers for ages. Its flavor is nothing like anything else, rendering comparisons useless. It's more heady and fragrant than it is strong on the tongue, yet at the same time...
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This is the accompanying recipe for Cooking with a Friend: Duck Fried Rice and Corned Beef. 1/2 roasted duck (purchase from a Chinese Market) 1 bunch scallions, sliced 3 carrots, diced 2 large eggs 1/2 teaspoon soy sauce 3 cups...
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I was searching for new ways to use black beans and somehow I ended up in Costa Rica. Its national dish is gallo pinto, and though it doesn't sound that spectacular on its own, I figured it had to...
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We all have our food we crave when sick, and more often than not, it involves chicken in some form. Something about chicken is comforting. Maybe it's the appealing, non-aggressive flavor. Or its status as an everyday protein. Or,...
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I love asparagus as much as the next guy, but I've become a little bored with cooking it. Steaming tends to make it limp. And though I've had some surprisingly good luck with microwaving it (honest!), I usually just...
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