Profile

Cassaendra

I love food.

  • Website
  • Location: Northeast/Midwest US
  • Favorite foods: Japanese, Okinawan, Vietnamese, Thai, Korean, Indian, Greek, German, Hawaiian, Cajun, ... umm yeah, you get the point. I just don't eat raw onions, cilantro, and raw garlic.
  • Last bite on earth: Yes

The Serious Eats Book: On Sale NOW!

I love my copy! It's easy to pick up and put down (that's a good thing). I bought 3 for my friends and relatives as gifts.

Would love be nifty to get my copy signed... :)

Use Popeye's Chicken Nuggets to Make Awesome Homemade Chinese-American Food

Love that chicken! Great idea - we'll have to check their nuggets out!

When I was a kid, we loved having Popeye's chicken leftovers so I fried it in yakisoba, cooked in chicken long rice, or as a topping in ramen since they were the only way to get spicy fried chicken.

My mother and I would spend 30-45 min shredding the chicken at the dinner table after dinner, wrap them in 1/2 c servings -- a very substantial serving size -- and freeze them.

Popeye's didn't have nuggets back then. Hell, McDonald's didn't even have McNuggets back then either. If they existed, I think we would have bought them just to have leftovers. :P

Are you guilty of patronize chain restaurants?

@Kerosena I would definitely count 5 Guys, as well as California Pizza Kitchen, Cheesecake Factory, Morton's Steakhouse, Ruth's Chris, ...

The Serious Eats Book: On Sale November 1!

Seeing "burnt ends" made me chuckle, since I'm still reading through Trillin's Tummy Trilogy. :)

Quinoa with Corn, Tomatoes, Avocado, and Lime

@Mad Cow -- This may sound mean, but find a friend with a Costco membership. You can get 4 lb for $8. It has never been bitter and I've never had to rinse it before cooking.

Say Goodbye to Burger King's King

Creepy, yes. A good campaign is one that is memorable. I think they achieved that!

Any Fancy Purple Potato Recipe Ideas?

It's not fancy, but I grew up with my mother making tempura with Okinawan sweet potatoes, aside from just eating them as is (no butter or salt). I've also had them as filling in pies, pastries, confection, and mochi. It's been a while though. :\

Lunch in Cleveland

@KB in Toledo I've never been there before -- guess I won't be from what you've said. My favorite Lakewood exclusive was Niko's on Detroit...the best Greek food, but they closed as well. I've heard a lot of great things about 3 Birds.

I've been meaning to try the Parma (pierogi) melt but have yet to get around to it. Always want to try their monthly or movie theme specials. I went to see Aliens at the Capitol and didn't find out about their Aliens themed sandwich using until too late -- battered then deep fried calamari, roasted poblano jam, lemon garlic mayo, and garlic herb cream cheese sounds awesome to me...

For someone spending the weekend Downtown, I'd recommend Lola, Greenhouse Tavern (*big nod @KB in Toledo*), Crop, Chinato, ...I'm missing some places. It's a mess to drive there even if you are from Cleveland, let alone drive in for the first time. The Avengers has been filming there all month. As a result, several major roads are closed to traffic, and I don't know when they will wrap up shooting.

This weekend, I plan on checking out Noodlecat near Public Square, now that they are open on weekends (Saturday).

My favorite Turkish restaurant is in Tremont (Istanbul Grill). I love Parallax as well.

L'Albatros may be interesting...

My trips to Hot Sauce Williams weren't that great. It's fine if you don't mind waiting in line for 45 minutes for 3-4 people and poor service. Fried chicken - great, when the pieces are available. Ribs - dry and they charge for sauce (I'm not talking about extra sauce).

What to eat when visiting Hawaii

Try to check out a few grocery stores too.

Kauai
This will sound weird, but I love the cookies I've had visiting Kauai. I used to make a trip to Tip Top Motel and pick up buckets of cookies when I traveled there as a kid. :P Guava cookies, Mmmmm. Kauai sells decent coffee too. I guess this is more along the lines of gifts or stuff to take home.

Oahu
There are a million little places to go to!

For Hawaiian food, try Ono Hawaiian Food in Kapahulu -- pork laulau (not a big fan of pork, but it is the best), pipikaula, haupia, etc. I love kulolo (sweet taro) but it may be difficult to get even at a grocery store. Of course, everyone has their idea of great Hawaiian food, so you'll probably hear about more Hawaiian restaurants.

If you want to try something unusual, check out Sunrise restaurant in Kaimuki. It's a dive but it's one of the few places I enjoy eating Okinawan food. If there are a lot of Okinawan restaurants where you are, don't worry about this -- while it is good, you only have a few meals to eat. :)

Ala Moana Shopping Center is a fun place to wander around. There are a lot of shops and several places to eat.

Shrimp trucks on the North Shore for sure.

Big Island
It's been years since I went. We were too busy hiking in Volcanoes National Park that we probably sat down and ate 1 meal a day (bed and breakfast in the national park) and packed our food the week we stayed there. :P

Lunch in Cleveland

I don't recall when the Avengers will complete filming in Downtown Cleveland, so I would avoid any cool restaurants (there are many, which is a shame) there to avoid the confusion on top of downtown traffic and parking.

B Spot restaurants are nice and fairly near highways (5 to less than 10 min away). They aren't expensive, plus they are located in outdoor malls so you can pick up provisions at nearby markets. The one in Strongsville is near Costco, if you have membership to get cheaper gas, and a large mall. The one in Woodmere is in a nice mall with Anthropolgie, Sur la Table, Trader Joe, etc. They serve brats as well and a tasty vanilla bacon apple pie shake.

Melt is, to me, the best one to experience as far as popular Cleveland gimicky, OMG What? factor type of food that is solid and inexpensive. They *may* have 3 locations by the time you come through, but go in as soon as they open 11 or 11:30, or they are packed. The two existing stores aren't near the highway so you'll end up navigating at least 20-30 min each way.

Lakewood, where the original is located, is a fun neighborhood though, and if you're tired of the tunes, there's a CD store nearby to buy new/used CDs. (I live nearby and I haven't found the time to get their special sandwich of the month that has falafel in it, and I missed their Goonies themed one (Goonies was playing for the weekend at the nearby theater) that is what you'd imagine -- chocolate, peanuts, caramel, etc.

I agree with Healthytouch101, West Side Market is a good place to go. I love taking people there. Despite living nearby, I never go there to shop for produce because since I hate being wedged in with a lot of inconsiderate people. It makes me want to punch people.

Some popular places nearby are Bier Markt and Great Lakes Brewery. I am sure you can find similar in any major city. Nate's has great Lebanese and standard deli food (cash only). Phnom Penh is good and cheap Cambodian and Northern Vietnamese food (cash only). I love Flying Fig, but they may not be your thing.

OH, West Side Market is open Monday, Wednesday, Friday, and Saturday, closed on holidays. The surrounding area is open Monday - Saturday, some stores are open on Sunday.

Doodle of the Day: Sad Taco Makes Me Happy, Happy Taco Makes Me Sad

I want tacos too. :(

It's so silly, it's awesome.

Hot Dogs.....Skin or Skinless?

Love, love skin.

I am not a dog connoisseur but my favorite is Schmidt's (Columbus, OH) spicy Bahama Mamas. We make the 3 hour trip each way every few months for the snappy sausage (snausage?) love.

How do you prefer your burger?

I prefer it served open-faced, so I can easily pick out the stuff that I asked not to be added. The other reason why I prefer it served open-faced is so the hot stuff isn't mixed with the cold stuff before it arrives at the table.

Prefer the burger cooked medium, with lettuce, tomato, and dill pickles. If avocados and mushrooms are available, awesome.

If I can control the condiments, I prefer to have mayonnaise, ketchup, and mustard in descending order.

blog name ideas?

What about Mishaps in the Kitchen?

Cocoron Shows Us What Soba Should Taste Like

This looks awesome! So envious of people living in NYC!

I really, really miss eating okara, something can't be found anywhere between the East and West Coasts. I wouldn't be able to decide between the gobo and tororo dips! I'd love to hear how those two are...

@square_pie To make it more confusing, when you go to Okinawa, you have to throw away everything you learned about soba. In Okinawa, soba is thick, yellowish wheat noodles often served in pork broth. Souki soba ranks right behind pho as my favorite noodle dish.

Cook the Book: 'Purple Citrus & Sweet Perfume'

I love, love, love chicken adana with pilaf or sauteed bulghur w/ lentils and burnt onion strings. Dolma and a light salad with some sumac. I love the salty dryness of ayran. Of course, kazandibi to finish. :)

Of course, kibbeh and falafel wouldn't hurt! ;)

Dulces: Flan de Caramelo (Caramel Flan)

I didn't know there was such a thing as bad flan. I am such a flan whore, I welcome any and all flan in my belly. It's quite scary, actually.

Thanks for the cute story and recipe! :)

Hot Dog of the Week: Hot-Chee Dog from Hamilton Restaurant in Carlisle, PA

I had a sinking feeling in my belly that I missed this when I lived in PA, but it would have probably taken me several hours to get there as I lived west and just N of 80.

I've always loved chili dogs, even though they always came with 1-2 scoops rice and a scoop of macaroni potato salad. :)

Seriously Asian: Cold Somen Noodles

Eating somen with my parents, some of the best summertime memories as a child...especially since I have always, always disliked summer.

The only good memories of summer were either flying to places to get away from the heat or eating cold things like somen, mitsumame, shave ice, etc. with my family.

Photo of the Day: Cute Japanese Cat Doughnuts

@scalfin Hah! Awesome -- ferrets! :)

They are so cute, I would just stare at them and not eat them. Of course, I say this because I can't smell them.

Chocolate 'Crack'

To those who have made this, in your opinion, which dark chocolate brands and concentrations have worked the best for you?

Poll: What's Your Choice of the Chains?

As far as national chains, I prefer Donato's and California Pizza Kitchen because of their consistency and, in particular with CPK, when I'm in the mood for a different type of pizza that isn't margherita or pepperoni.

Unfortunately, Cleveland has 6576546465 family pizza joints, and a number of those that we have gone to are lackluster, even the ones that are lauded. I realize one person's nirvana may be another person's hell. Maybe we just have bad luck.

Yaki Onigiri

Despite my love for charred food, I did not like crusty rice until I had gop dol bibimbap several years ago at a Korean restaurant. Unfortunately, I don't eat rice *at home* anymore, but the next time we steam rice, I will set some aside to grill. Every since I can remember, shiso, nametake, salted salmon, and unagi kabayaki (not together!) have been my favorite musubi filling/mix-ins. This will be fun. Thanks for the idea!

Chain Reaction: Champps Americana

I have passed Champps by for the past 10, maybe 15, years. I thought it was a local chain, not as national as it is. It looked like a sports bar, so I wrote it off immediately.

We'll have to stop by for a burger some time along our usual burger circuit of 5 Guys, Brown Bag Burger, Morton's, Hardee's, and B Spot...so it may be a year from now.

Scooped: Basil Sweet Corn Ice Cream

This sounds great! While I was in Columbus, I was able to try Jeni's sweet corn ice cream, with, IIRC, black or blueberries. It was fantastic!

I have had basil in dessert applications, but never together with corn. This sounds like a nifty match. Thanks!

Whimsical recipes

I stumbled upon They Draw and Cook today and was amazed at the creative recipe illustrations (example: Fresh Fig and Avocado Salsa), mainly because I can't draw very well. Some appear less practical, but they are whimsical if anything. I also like the international flavor.

Oh, and I am not associated with the website, contributors, publisher, et al. Thought a handful of folks here would appreciate it.

Exploring Dory

My husband and I were at Co...(again!) a warehouse club in search of a different fish to add to our diet, aside from salmon, which we already eat weekly.

We grabbed some dory because we had never heard of it.

When I got home, I looked online and saw some recipes, as well as a scary article on how it could kill me.

I haven't cooked them up yet, and would like to hear how you prepare it, what you thought of it - good, meh, bad, what were you thinking?

Thanks!

Update on Vita-Mix Factory Sale

This is an update to my post regarding the Vita-Mix factory sale.
http://www.seriouseats.com/talk/2010/11/vitamix-factory-sale.html

We spent a few hours online searching for a shard of information on this annual sale and were unable to find anything, so I was hoping someone here may have gone to one.

The factory sale held today matched their online prices, including factory refurbished machines, of their current model. New "old logo" machines sold for $299, which they priced at $569. All of their containers sold for $99, which is $30-50 off.

Those who signed up for their newsletter were entered for a chance to win $25 Trader Joe's gift certificates.

We walked away empty-handed since we are still mulling over between Vita-Mix, Kitchenaid, and Cuisinart blenders, but it was interesting to see the product live amidst the festive atmosphere and it was something to do in a pretty suburb we have never visited. We will likely buy a Vita-Mix blender because it is a superior product from a local company...maybe next year.

Vitamix Factory Sale

Vitamix has their annual factory sale next Saturday and I was wondering if anyone has attended one in previous years. If you have, is it worth going to?

It's only 20 min away, so I guess it would be silly to not check it out anyway...

Thanks.

National Hamburger Festival in Akron

I've been waiting for this for the past 6 months only to find out the Taste of Tremont is also being held this weekend. I don't feel like attending both so we're opting to go to the Taste of Tremont.

Is anyone in the area going to the burger festival in Akron?

Eats, shoots, and leaves

Walking through the produce section at one of the Asian markets we frequent biweekly, I came across a clear bag of green fluff that I had never seen - likely not noticed - before. The bag was labeled "big pea tips." I recalled a recipe posted here and threw it in the basket.

My first fistful was used this morning in noodle soup (Mama tom yum), a much too frequent vehicle for my greens. The shoots were delicious, by merely placing them in the bowl with the broth poured over, lightly cooked.

Tonight, we plan on making the recipe Chichi Wang posted as a side with curry rice. I may even use some for gyoza filling.

How do you prepare your pea tips/shoots? Do you prefer them cooked or raw?

LeBron and the Chef Allstars

LeBron James has been in the news daily since the basketball season ended for Cleveland. Where he goes may not be relevant to most of us, I found it interesting how much he is being wooed by restaurateurs.

Article from Restaurant Hospitality:
"It's not just that NBA teams are throwing money at basketball superstar Lebron James. Celebrity chefs are promising to feed him for free if he'll come to their city (Jean-Georges Vongerichten and Mario Batali in New York) or stay in town (Michael Symon for Cleveland).

"Vongerichten fired the first salvo. When New York magazine asked high-profile Manhattanites who claimed to be big fans of James what they would contribute to help convince him to sign with the New York Knicks, the three-Michelin star winner said this: "Free dinners as long as he wants. I'll feed him whatever he likes--double chickens."

"Then Mario Batali upped the ante with an offer of dinner every two weeks, "wherever you want, up to 20 people."

"Next came a well-reasoned plea from Iron Chef Michael Symon, a Cleveland native whose flagship Lola is located just steps away from Quicken Loans Arena, where the Cleveland Cavaliers play. Symon also operates two eating spots inside the arena.

"...if you do choose to stay, I'll come over once a month to cook up an Iron Chef-style dinner for your family or friends."

The article mentions James had a personal chef, Glenn Lyman, until recently, as well as noting, Eddy Curry, a basketball player in NY, paid his personal chef $6,000/mo. That's a nice bed of clams...

After a Poll/Quiz

I love the polls and quizzes here. They are always entertaining, educational, tell me when I'm having a lucky day (guessing at answers), and interesting to see how many people are out there lurking.

I am not sure if I'm the only one (or in the minority) who takes polls/quizzes, then reads the comments...so this may not even be desired, but would it be possible after one has completed a poll or quiz to offer a link to return to the article?

Thanks~

Iconic Pizza

Pacman is celebrating its 30th anniversary. According to Pacmanmuseum.com:

When Toru Iwatani hungrily stared into his pizza box, he removed a slice of pizza and the idea for one of the greatest arcade games was born. At 27 years, the Japanese game designer came up with the idea for Pac-Man - a game that became legend, and spawned numerous sequels and clones.

The rest of the article is amusing if you're into Pacman, like the reason why it was changed from Puckman.

http://pacmanmuseum.com/

Cheeseburger Doritos: Ooh or Bleh?

Now that Cheeseburger Doritos have been out for a while, what do you think? Does it make you crave those midnight munchy cheeseburgers? Do you find it repulsive? Or meh, don't care either way?

I actually like them in a guilty pleasure way. :)

Boulud and Ducasse Food Truck

I just ran into an article that Chefs Boulud and Ducasse may be manning food trucks on Monday (Feb 8). Are any of you going to check them out? Or are you going to avoid them?

Have you eaten food at other celebrity/Michelin star chef-manned food trucks? If so, how was it?

My apologies if I'm beating a dead horse. I wish Cleveland had a food truck culture, but it would not be feasible both logistically and financially, so I am envious.

After You Left the Nest

Based on the Talk topic The Simple Thing Mom Never Made, I thought about the dishes I made once I left home that my parents did not make or eat at home.

What are some of the dishes that everyone else brought from home for lunch or what you saw "normal" kids eat on tv shows, commercials, or movies that your parents didn't make, that you were dying to make once you went on your own?

For me, the first week I lived on my own, I made Kraft mac n cheese. It was amazing!

I bought a Betty Crocker cookbook and made crab noodle casserole -- the same recipe as tuna noodle casserole, but with crab, since I've never met a crab dish that I didn't like...well, except for that one time my mother experimented on the fly. She always usual experimented while I was in school and my father was at work. The only blemish in my mother's cooking history that I recall was a creamy avocado, shrimp, crab, and lobster soup baked in its shell. (I figured out the reason why it failed during a Talk thread on SE 15 years later :)

ATK Cookbook -- Which One?

I ran into an advertisement for ATK cookbooks on sale for $17.50, and wondered which ONE would be the best to get, or should I just save my money and get a different book?

Baking Illustrated
The Best 30-Minute Recipe
The Best Make-Ahead Recipe
Cover & Bake
The Best Slow & Easy Recipes
Soups & Stews
The Cook's Illustrated Guide to Grilling and Barbecue
The Best Light Recipe
The Best Chicken Recipes
Steaks, Chops, Roasts, & Ribs
American Classics
The Best American Side Dishes
Perfect Vegetables
The Best International Recipe

I don't bake, but I'm curious, so I only have 3-4 books on baking. We love meat, soups, curries, and stews all year 'round; as a result, we have at least 10 cookbooks on these alone. We enjoy a wide variety of food and like to experiment. We aren't afraid of vegetables and eat it often, but are far from being vegetarian. We love barbecued foods, but it can snow 6 months of the year here so we have a $15 grill sitting outside on the deck covered with snow.

Pictures are extremely helpful.

Thanks~

Cookalong Live

Did anyone watch Gordon Ramsay's show, Cookalong Live? What did you think?

He looked a bit different, but I found it pretty entertaining. The intros were a bit drawn out. I don't care to really know about the stars and folks cooking along with him. It was nice to see everyone's dishes, however.

Dishes cooked in 1 hour (excluding some prep):
- pasta with shrimp and peppers
- Steak Diane with potatoes and peas
- quickie tiramisu

Was this the first show? I am typically out and about, but if I have the tv on it's showing NCIS: LA; mainly because it follows (the better) NCIS.

Everyday Food and SE

Bought the latest (October 2009) issue of Everyday Food last week and finally got around to reading it. I noticed a blurb about Serious Eats (AHT, Slice) and yelled out to my husband, "Hey, Serious Eats is in this issue!"

Love this issue, since the themes are mushrooms and fall. It's also aesthetically pleasing, to me at least, since my favorite hues were used - greys and dark browns.

Goat vs Lamb Curry

This has been on my mind for several months. Seeing the post on how to cook goat sorta nudged me to ask --

Why is goat curry at Indian restaurants always served with bones, but lamb curry isn't? It's gotten to the point where, if I see bones, I assume it's goat.

Is there there a practical (preparation) reason, "it's always been done that way," or merely a visual cue as I mentioned above?

Yet Another Tip Thread? But What About Specialty Stores?

I'm coordinating (not paying for) a birthday party at work that will take place this week. I am ordering 20 cupcakes. While 20 is not a lot and I'm not asking for a special design, I am asking for specific numbers out of each of the 15 flavors they offer and sometimes not all flavors are available daily.

Is this different from someone picking out cupcakes from the counter that you wouldn't customarily tip? The last time I did this, I felt awkward when I accepted the box that I tipped (owner/baker) 10% out of $50.

I took the day off the last time, so there was no delivery fee/tip since I brought it in myself. My husband will be delivering it this time.

Was tipping in this case silly? Or expected? If it is expected, how much is apropos? I go there weekly and do not tip when I buy 2-4 cupcakes off their racks.

Thanks!

What do you do with smoked herring?

We were grocery shopping at 22:30 last night and passed by the seafood counter that was, of course, empty and unmanned. My husband was hankering for some wild salmon steaks, when we ran into something - a tray of 5-6 smoked herrings for $2.40. I picked it up and smelled it...ooooh...I was sold.

My first thought was how good it would taste over fresh steamed rice and some Japanese pickles.

When we got home, I ripped it open and took a bite. My eyes watered. It was as if I bit into a chewy, smoked salt lick! I'd have to eat a bowl of rice to finish 1/3 of one of these potent little fishies.

Other than with cream cheese and in cream, how is this or can this be eaten or served?

What Would You Serve on Your Inauguration Luncheon?

After reading the topic All About the Inauguration Luncheon, I wondered if the incoming President has any say in what is served in their inauguration luncheon. One would imagine so...?

If you were to be inaugurated, what 3 courses would you serve?

My luncheon would be rather mundane...
1st course: spring mix with decorative blackberries, raspberries, and kiwi slices with kiwi vinaigrette (yeah, I know, it's so 1990s)
2nd course: filet mignon; sauteed wild mushrooms with grilled asparagus; lobster mash
3rd course: ginger creme brulee with Kona coffee

I am not much of a pairing-drinks-with-a-meal kind of person so I wouldn't know what to serve. I'd just drink unsweetened iced black tea. :)

Contest Winners for Shark's Fin and Sichuan Pepper


I'm sure the contest winners link is a one-click link somewhere, since the topic was brought up some months back and resolved, but I'm too blind to see it!

I can't seem to locate the contest winners for "Shark's Fin..." by Fuchsia Dunlop.

Thanks, and I'll probably find it as soon as I click the "Start" button or feel really dumb because it's so obvious. :)

Patatas Bravas

Patatas Bravas are to tapas bars what chicken wings are to sports bars. Every single one has got them, but other than a few basic similarities, they can vary wildly from spot to spot. Though many feature a spicy, dark red sauce, my favorite version consists of crisply fried cubes of potatoes served with a garlic-laden allioli with a dusting of hot smoked paprika taking the bravas sauce's place. More

Cook the Book: Coconut Bebinca 

When thinking about Indian desserts, a delicately layered cake of crêpes and custard isn't the first thing that springs to mind. But according to Anjum Anand, author of Anjum's New Indian, a bebinca is a classic Goan dessert. Traditionally made up of 16 layers of coconut milk pancakes layered with ghee, Anand lightens it up ever so slightly by replacing the ghee with coconut custard and cutting the number of layers in half. More

Dinner Tonight: Dry-Cooked Cabbage with Tofu and Peas

How can this be a dinner? I mean, it's just a bunch of cabbage and tofu. While I worried this recipe from Saveur would be too light and insubstantial, I was hooked by the use of ginger, mustard, and coriander. It was too alluring to ignore. Good thing, too. Something strange happens to the tofu. After a thin coating of flour, it's pan-fried until golden. When mixed with the cooked cabbage, it takes on an almost potato-like flavor, which helps balance the aggressive spices and serranos. One plate should fill anyone up. More

Mulled Apple Cider

If you are making sachets of mulling spices for holiday gift-giving, include the cider preparation portion of the instructions with the gift. If you think the lucky recipient of your gift would prefer wine over cider, you might suggest mulling... More

Scooped: Cream Cheese and Guava Swirl Ice Cream

The Spanish have a long tradition of eating their beloved Manchego cheese with a smear of membrillo, a sweet paste made from quince. As their culinary influence spread to colonies in the Americas, they were adopted and adapted to match local tastes and ingredients. The gestalt of the two flavors together is incredible, a completely perfect combination of sweet and tart, creamy and fruity, exotic and familiar. In ice cream form, it's even more delicious (but what isn't more delicious in ice cream form?) and incredibly easy to make. More

Dinner Tonight: Crisp Chipotle Shrimp with Corn and Scallions

This recipe is a little bit Mexican (the chipotle), a little bit French (the gratin-style cooking), and little bit Japanese (the panko-coated shrimp). Half of the corn is puréed as a base and then tossed with scallions, a little mayonnaise, and adobo sauce. Piled atop this creamy base are the shrimp, which get a bath in the chipotle mayo before picking up the breadcrumbs. More

Eat for Eight Bucks: Tortilla Soup

I've made plenty of tortilla soups from cookbooks over the years, but none has pleased me as much as the simple one I improvised last week. Although my gut tells me that means it was the kind of success that comes only when the planets are aligned, I want to share the recipe because it's an ideal one for fridge-clearing. It's so flexible that it could be called tortilla soup with or without tortillas. More

Eat for Eight Bucks: Texas Turkey Hash

The original is made with ground beef and white rice; I used turkey and millet and was very happy with the results. The cilantro, also my addition, is nice but not necessary; add it only if you have it around. I make my own chili powder; you may use any store-bought or homemade powder you like (just watch the salt if it's store-bought) or make up your own spice blend of cumin, oregano, and a dot of cayenne. More

Cook the Book: Pickled Ginger Peaches

To those of you not familiar with this classic Southern pickle, adding copious amounts of vinegar and sugar to perfectly ripe summer peaches might sound a little strange. But bear with me here—the combination of vinegar, sugar, and a few choice spices turn summer peaches in to a spectacular pickle that can be enjoyed well after peach season is over. More

How to Grill Pizza Indoors

If you've got a backyard or deck and a grill, grilling pizzas is a natural in the summer. After lighting up the grill, hot, crisp-chewy, perfectly blistered crust is just a few minutes away. But what if you, like me, recently moved from a decked-out Brooklyn apartment to a Manhattan high rise with no outdoor space? The answer seems obvious: Grill the pizza indoors on a grill pan. More

Tasting Tour: Portland, Oregon: 5 of the Most Interesting Street Vendors

Street food can just mean hot dogs or shawarma in many cities, but in Portland, Oregon, sidewalk chefs are reinventing this formerly humble food genre as we speak (or eat, as the case may be). Name a food and it's probably being hawked from a cart, truck, trailer, or even bike. While other cities have onerous laws preventing vendors from securing a permit and setting up at a specific location on a regular basis, Portland is all about the street food culture. There are "pods" all over the city, essentially food courts in parking lots and other open spaces, just devoted to street food. There are far too many to pick from, but here are five vendors that really caught my eye. Obviously there are plenty of others with inspired, cheap, and delicious food—chime in with your favorites. More

Dinner Tonight: Bay Scallops

I have a serious soft spot for scallops. I love the way the taste and how they look after being quickly seared over high heat. About the only thing I don't like is the price—but that's where bay scallops come in. They're smaller than traditional scallops, yet still have that amazing sweet and succulent taste. More