Ginger - fresh
Don't worry if you've bought too large a piece of ginger root. Fresh ginger stores well.
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Lentils & dhals unravelled - 25 Mar 2010
We're at the point, as Michael Pollan keeps reminding us, where raising meat is becoming unsustainable and depriving the rest of the world of food. Across the Mediterranean region, through the Middle East on to India, local cooks use grains and pulses for much of their protein.
We should learn from this - they're delicious, and cheap. But which dhals are which? And which lentils, pulses and dhals are best for which dish? read more...
Starters: Kabocha Soboroni - 6 Oct 2009
Kaz Okochi, owner-chef of Kaz Sushi Bistro, turns familiar squash into an unfamiliar Japanese food delight that makes an interesting appetizer or a side for more familiar American fish dishes or grills. read more...
Indian & Sri Lankan markets - 29 Apr 2009
The cooking of the Indian sub-continent can seem complex. Lists of ingredients are often lengthy. But once you have them in stock, recipes are as simple as any other national cuisine. Find them at these markets, take any questions with you and ask for advice. You'll find store owners enthusiastic about helping. read more...
Greek specialties - 18 Mar 2009
It's not hard to find Greek specialties locally. They're stocked by most Middle East markets. The closest large Greek community is in Baltimore, with its markets and restaurants. But if you want to shop as though you were in Greece, head for International Market & Bakery on a Saturday. read more...
Starters: Pork Potstickers in Black Vinegar Sauce - 14 Apr 2008
Scott Drewno, chef of The Source by Wolfgang Puck's recipe may look complicated. But it's just a long ingredients list. Once you have them assembled, the cooking is quick and the folding of the wrappers easy. Just turn on some music and invite the friends who'll be eating them to give you a hand. read more...
Fish: Fish Mappas - 4 Apr 2008
The flavor of this Indian fish recipe from Nilesh Singhvi, chef of The Bombay Club, is layered with different spices but its heat level is mellowed by coconut milk. Reduce it even further, if you wish, by cutting back on the chilis. read more...
Maxim's Supermarket - one of my favorite markets - 31 Mar 2008
There's no shortage of Oriental and Asian markets in the area. But some of them offer a little extra. At Maxim's, it's the take-out food counter. It's packed with dishes some of which you need to be a little adventurous to try, like tripe, and various parts of the inner pig that look like Captain Davy Jones' face in 'Pirates of the Caribbean'. But there's also a wonderful stewed pork picnic cut that's been marinated and slow-cooked until it's almost purple which wouldn't upset the most conservative eater. And there are noodles and vegetable dishes, along with fried fish and chicken dishes that would frighten no-one. $4.25 buys you your choice of three dishes for a take-out meal in a box. read more...
Eden Center unscrambled - one of my favorite markets - 22 Mar 2008
If you want a trip to Vietnam without leaving the area, head out to the Eden Center on Wilson Boulevard at Seven Corners, just before Route 50 and Route 7 intersect. You won't hear English spoken. The music blaring from the outdoor speakers comes from a local Vietnamese radio station. It's packed with Vietnamese tailors, jewelers, video stores, Chinese medicine practitioners and more. This is the list of food-related outlets, to eat at or to buy ingredients for your home-cooked Vietnamese feast. read more...
Extras: Tandoori Marinade - 7 Jan 2008
When Ricky Moore was the chef at IndeBleu, this was his recipe for Tandoori Marinade. It's a healthy way to add zip to fish, chicken, steak or chops without too many extra calories. read more...
Ginger - fresh - 28 Nov 2007
Don't worry if you've bought too large a piece of ginger root. Fresh ginger stores well. read more...
Extras: Ginger Beer - 20 Nov 2007
Ginger beer is a refreshing, spicy soda that originated in the Caribbean, easily made at home. You just need to keep feeding its 'mother'... read more...
Mains: Lamb Roganjosh - 19 Nov 2007
Don't be deterred by the number of spices in Vikram Sunderam's recipe. Once you've assembled them, the chef of Rasika's version of the classic Indian lamb stew takes no more time to make than an ordinary stewed meat dish. But it's so much more mouth-watering. read more...
Mains: Slow Braised Beef Short Ribs - 16 Nov 2007
Who ever says 'No' to a comforting dish of slow-cooked beef packed with flavor falling off bones? It doesn't need to be below freezing to reach for this recipe from Brian McBride, chef of The Blue Duck Tavern. It's good with a salad in high summer, too. read more...
Extras: Congee - 9 Nov 2007
The Chinese choose congee for breakfast, a warm porridge-like dish of rice. You have to be a fan of squidgy, slurpy food to be a fan of this. If you are, it offers a good background for your favorite Chinese crunchy bits, like dried fish or pickled vegetables. read more...
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
Oriental fruits identified
Latino menus - what's is that stuff?
Bourbon unburbled
Chew On This: Will they tell us about nanotechnology?
Gazpacho
Cinnamon - what is it?
My favorite markets: Mom's Organic Market
I Slept in Queen Elizabeth's Bed; or How To Cook on A Cruise Ship
Baskin Robbins' French Vanilla is no more!
Summer Berry Tiramisu
Chew On This: Chicken can make you fatter than red meat
Rice - the long and the short of it
KoGiBow
Risotto - the grains of truth
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