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Peruvian Spiced Chicken Thighs
Makes 4 Servings Hands-On Time: 15 Minutes Total Preparation Time: 1 Hour 20 Minutes 3/4 cup fresh cilantro leaves 1/2 cup soy sauce (low sodium, if you prefer) 3 tablespooons distilled white vinegar 1 1/2 tablespoons vegetable oil 1 tablespoon ground cumin 1 1/2 teaspoons hot paprika 3/4 teaspoons dried…
Smoked Chicken or Turkey Salad
This is an adaptation of a smoked chicken salad recipe sent to me by Mary Collette List of Kalamazoo, Michigan—a frequent visitor to my Web site—who tasted it for the first time at a friend’s potluck dinner and then went home and figured it out. I added the option of…
This past May 20, a culinary hero of mine, Mama Dip, died at the age of 89.
It was back in 2000 that my dear friend and mentor Jean Anderson, the cookbook author, introduced me to the game-changing Southern cook known as Mama Dip…and to her wonderful restaurant, Mama Dip’s Kitchen, in Chapel Hill, NC. We spent several days together recording a Thanksgiving special for “Cooking Live”…
Here are my memories from the June 7th Fundraiser sponsored by the Jacques Pépin Foundation.
On June 7th, I gave a speech at a fundraiser for the Rhode Island Community Kitchen sponsored by the Jacques Pépin Foundation and it was so much fun to see old buddies, a cast of thousands (of chefs). Here are my memories of the event: At left, I am with…
My second quarterly column for the University of Michigan alumni magazine focuses on foraging.
In “Wild at Home,” my second quarterly column for the University of Michigan alumni magazine, I interview Tama Matsuoka Won who runs a wild-food business in the New York City area. You’ll find it here.
Come join me on July 9th at the most relaxing and restorative spa on the planet.
I will be back at the Lake Austin Spa Resort on July 9th teaching a 2 pm class on Summer Soups for the guests of the spa. The menu will be Pea Buttermilk Soup with Smoked Salmon and Wasabi Peas, Cold Southwestern Cucumber, Avocado, and Corn Soup, and Three Melon…
Meat: How Can I Thinly Slice Raw Meat?
Steve e-mailed the Kitchen Shrink to ask if there was a trick for thinly slicing raw meats for stir fry. As I mention in my recipe for Japanese Beef Fondue, the best way to thinly slice meat without a fancy slicing machine is to partially freeze the meat so it…
Adobo-marinated Chicken (Pollo Adobado)
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes plus marinating time For the adobo: 2 guajillo chilies, wiped clean, stemmed, seeded and toasted very lightly 2 chiles de arbol (with seeds) or less, depending on heat, wiped clean and well toasted 3 large garlic cloves 1/2 teaspoon cumin…
Cakes: If your lemon bread sinks in the middle, what went wrong?
I am pleased to address an email I received from Joanne Cambell: “I have a lemon bread recipe which was given to me from a family friend. Every time I make the recipe it sinks in the middle. Do you have any suggestions as to what I might be doing…
Fish: How can we find out which fish are safe to eat and not endangered?
Susan from San Francisco e-mailed the Kitchen Shrink to ask, “Can you recommend fish that are safe to eat and not in danger of being over-fished? I’ve heard that some of my favorites are endangered, but we get conflicting reports.” Information on seafood does seem to change frequently so I…