Do you know the meaning of Cinco de Mayo? It’s a holiday that commemorates when the Mexican army defeated the French in the Battle of Puebla against overwhelming odds in 1862. Puebla and many U.S. cities have huge celebrations with parades, festivals, and dancing. And, of course, food! Each year I observe this holiday with…
Classic Wonton Noodle Soup, From Scratch
Wonton noodle soup, a favorite Chinese comfort food, brings together a whole lot of goodness in a single bowl: a clear, savory broth; thin, springy egg noodles; fresh, crunchy greens; and of course, meaty, silky-skinned wontons. Start with the broth, made by simmering pork bones with aromatics for a couple of hours. Be sure to…
Southern Spain’s Best-Kept Secret
Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that’s substantive and full of flavor. Briefly simmering canned chickpeas (uniformly tender, well-seasoned, and convenient) in a combination of chicken broth and chickpea canning liquid tenderized them and infused them with savory flavor. A picada (a paste of garlic and bread…
Crispy Cast-Iron Chicken Thighs
These chicken thighs from Lodge are a game-changer when it comes to a simple, inexpensive weeknight dinner. Cast iron crisps up the skin beautifully. Makes 4 to 6 servings 2 1/2 pounds bone-in, skin-on chicken thighs 1 teaspoon coarse salt 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive…
Cast-Iron Steak
If you make this steak according to Elizabeth Karmel’s directions, she guarantees you two things: Your kitchen will get very smoky, and your steak will be very crusty—in all the right ways! This stovetop method is like an extreme culinary sport, since the pan is preheated over high heat for about 5 minutes before the…
Cast Iron Skillet Cornbread
When Tamie Cook was growing up, there weren’t many days when her mom didn’t make a fresh pone of cornbread. Cook loved nibbling around the crispy edges. Her dad preferred his crumbled in a glass and covered with fresh buttermilk—a much-loved Southern tradition. Here is her recipe. Makes 6 to 8 servings 1/4 cup melted…
How to Make Basque Cheesecake at Home
My first bite of Basque cheesecake was a revelation. I’ve never been a fan of super-rich New York-style cheesecake, so it was as if Basque cheesecake—which is decidedly less sweet and really lets the flavor of the cheese shine—was made for me. I was initially drawn in by its dark, almost-burnt appearance, but it was…
Fried Sandwich Cookies
These fried cookies are like magic: soft and sweet on the inside, crisp and golden on the outside. I use Maria cookies, Spanish biscuits that are readily available in the supermarket, but any plain, unflavored cookie or cracker would work as well. I have used different graham crackers and cheese crackers with great results. Spread…
Oven-Baked Herbed Potato Pancakes
Frozen shredded potatoes turn into elegant pancakes when mixed with fresh herbs, an egg, and a touch of parmesan cheese. It’s all about the presentation, right? Shape the mixture into silver dollar-sized pancakes to bake on a cookie sheet, as I do here, or press it into small muffin tins. Young cooks can help form…
Pan-Seared Salmon With Faux Hollandaise
Fresh salmon is delicious and easily cooked on a non-stick pan to perfection. I love this simple way of cooking fish, as it allows its pure, unique flavor to come through. I like my salmon medium-rare, and so I cook it on one side for 2 minutes and the other for 5 minutes, for crispy…
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