Pulses & grains
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Injera - what is it and how to make it? - 3 Feb 2010
Injera, like Indian parathas and naan, is not just bread. It's cutlery. It's a pan liner. It's a plate. Tear off a strip, sweep it through the stew in the common bowl and bring the food to your mouth. At least, that's what you do if you're a skilled Ethiopian. If you're me, you're one fragile step away from a dry cleaner's bill... read more...
Fish: Sautéed Shrimp with Cannellini Beans - 4 Nov 2009
Shrimp and cannellini beans make a surprising and successful combination in this quickly cooked recipe from Savino Recine, owner-chef of Primi Piatti, a man who believes in providing richness in taste without resorting to unhealthy dairy products. read more...
Masa - the Mexican tamales dough - 25 Nov 2008
Masa means 'dough' in Mexican. It's the dense dough made from grinding fresh field corn. Its dense yellow hue comes from the addition of calcium oxide to the water in which it's boiled. The mineral softens the outer casing of the kernels, rendering the interior more nutritious. read more...
Sides: Frijoles refritos Zora's way - 25 Nov 2008
Zora Margolis's method for frijoles refritos - refried beans - is healthy. It doesn't involve frying the beans after they're cooked. read more...
Grains & pulses - 15 Oct 2008
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. Asian cuisine tends to use meat only in small amounts, as a flavoring. It uses grains and pulses for its protein supply. We should learn from this - they're delicious, and cheap. read more...
Sides: Quinoa - an alternative to risotto - 8 May 2008
If you feel cooking risotto successfully is a daunting process, try quinoa instead. Not only is it one of the most nutritious grains around, it's also a breeze to turn into a dish to eat with meat or fish or cook up with vegetables for a vegetarian meal. read more...
Starters: Pasta e Fagioli - 5 Mar 2008
Cesare Lanfranconi, chef of Ristorante Spezie's recipe is one of Italy's classics. You can make it as a soup starter for a meal with other dishes or serve it with some warm crusty bread and a salad to produce a substantial meal on its own with a glass or two of wine and a rented old Sophia Loren or Gina Lollobrigida movie on TV. read more...
Mains: Saffron Lamb Kabobs with Cucumber Yogurt, Tomato Confit and Cinnamon Apricot Couscous - 17 Nov 2007
Tim Elliott, chef of Mie N Yu's recipe is a real Spice Route dish. Apart from the couscous, each component can be prepared well ahead. It's a great dish for a large party, simple to cook and easy to serve. read more...
Mains: Grilled Venison Chop with Polenta Corn Custard, Broccolini and Sun-Dried Tomato Demi-Glâce - 16 Nov 2007
Russel Cunningham, chef of Dupont Grille's recipe makes a soothing fall and winter warming celebration of a meal, with a less than common meat. The Polenta Corn Custards can be made ahead of time and reheated. 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.
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