Category Archives: Uncategorized

Deviled ham can entertain numerous variations

The Whole Dish podcast: Try these tips for perfecting your favorite sandwich Taking my family’s Easter meal into the great outdoors let me off the hook for roasting a huge ham or laying a hearty brunch spread. Nevertheless, our picnic had to be a little fancy and still stick with us for a day of […]

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Gluten-free noodles essential in this Korean dish

The Whole Dish podcast: Classic Korean noodles can be adapted to any taste Carbs, carbs … I confessed to my almost constant craving for them in this blog’s previous post. And I’m not talking about just any carbs. Noodles, specifically, never wear out their welcome. While plain, old wheat constitutes my go-to noodle, rice, soba, […]

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Meager ingredients can make for a magical meal

Almost apologetically, I listed dry pasta — of any and all types — among pantry essentials in my most recent column and podcast. It’s that persistent persecution, that dogmatic demonization, of carbohydrates that gives me reason to second-guess my recommendation. And then I always come around to the inevitable: Why? Sure, pasta isn’t as wholesome […]

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Lentils, couscous accommodate any vegetable

Skipping trips to the grocery store by falling back on a well-stocked pantry has become more and more appealing over the years. After eating my words that I’d “never” be able to grocery-shop just once a month, I advocated for exactly that, 10 years after posting such a naïve statement to this blog. I simply […]

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Tikka masala sauce gives naan a pizza persona

Among harried cooks, who hasn’t called a quesadilla — bulked with leftover vegetables and meat — a main dish? Who hasn’t skipped saucing pasta for simply tossing with a blanched vegetable, bits of cooked meat and Parmesan? Who hasn’t topped Top Ramen with strips of Kraft singles? Well … maybe not. I couldn’t resist posting […]

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Simple additions make a meal of instant ramen

Intent on maximizing weekend fun in fine weather, I planned activities around my kids, instead of in the kitchen. So a day of romping in playgrounds and through hands-on children’s exhibits until dinnertime concluded as such days occasionally must: with fast, filling food, preferably of the genre that keeps kids’ spirits high until bedtime. I […]

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Breakfast casseroles free up cooks to entertain

Omelet-soufflé, touted in this blog’s previous post, is a favorite breakfast dishes that graced the weekend breakfast table when I was growing up. Because my mom worked in a breakfast restaurant, my family didn’t go out for that meal very often. Yet she was only too ready to play the role of short-order cook of […]

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Dutch or German, omelet-souffle epitomizes eggs

My latest column in the weekly food section isn’t full of hot air on the subject of soufflés. Indeed, soufflés are decidedly doable for all their decadence. They really don’t take that much time or very many ingredients, just a light hand and some attention to detail. Yet they hold even lifelong cooks at bay […]

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Spice blend flavors sausage roll like favorite bagel

Using frozen phyllo pastry, a staple of Greek and Middle Eastern cuisine, gives India’s favorite street food, samosas, a global feel. The method in this blog’s previous post is a shortcut to from-scratch pastry. Frozen and refrigerated pastry, from phyllo to puff pastry to plain, old pie dough, not only promotes more frequent baking. It […]

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Adapt samosas to phyllo pastry, sweet potatoes

My latest podcast made passing mention of samosas, that quintessential Indian street food. The context was adapting recipes to any palate, and my suggestion to add a peas to a soup-turned-stew composed primarily of sweet potatoes. The combination of potatoes and peas, of course, constitutes the most popular filling combination for samosas, which migrated from […]

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