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Chinese Fried Eggplant with Pine Nuts
This recipe was featured in a travel story on Taipei written by Fred Ferretti and published by Gourmet in January 1993. Served at a hotel called the Imperial Palace, this dish was tested and fine-tuned by Fred’s wife, Eileen Yin-Fei Lo, one of my favorite cookbook authors and Chinese cooking…
Wedding Cakes: Tips for making a wedding cake from a favorite recipe.
I recently got an e-mail from Joan saying, “Our family loves your gingerbread recipe. In fact, my daughter is getting married and I will be making your recipe as their cake. There will be 150 people. Any tips for making this quantity?” When I make this recipe for a crowd,…
Fresh Ginger Gingerbread
When I was six or seven months pregnant with Sam, my boss at Gourmet volunteered me to cook a dish at a fund-raising event for 300 to 400 people. I was not thrilled. Even when I’m at the top of my game, that kind of large scale cooking is not…
Super Bowl Recipe Collection
It’s Super Bowl Sunday and each year at this time I get requests for party recipes that will sustain the crowd as they focus on the field, the half-time show, and even the ads. Here are some of my favorites: Chicken and Tomatillo Salsa Nachos (recipe) Chorizo Chicken Wings (recipe) Oven…
White Chicken Chili
There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top. Makes…
Italian-style Onion Soup with a Poached Egg and Parmigiano-Reggiano
One of our favorite neighborhood restaurants used to be Beppe, where Chef Cesare Casella had created a menu bursting with the big sunny flavors of his native Tuscany. He made a mean lemony fried chicken, succulent spareribs in tomato sauce, and French fries fried with fresh herbs. But I was…
The Kitchen Shrink answers, "how can I get more flavor in my chicken soup?"
David recently e-mailed the Kitchen Shrink for help and said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and no yellow color. . . . how can I get more chicken flavor and a pleasing yellow color in…
The Kitchen Shrink answers, “how can I get more flavor in my chicken soup?”
David recently e-mailed the Kitchen Shrink for help and said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and no yellow color. . . . how can I get more chicken flavor and a pleasing yellow color in…
Chicken Soup: How can I get more flavor in my chicken soup?
I recently got an e-mail from David who said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and no yellow color. . . . how can I get more chicken flavor and a pleasing yellow color in my…
Maple Syrup: What is Grade B Maple Syrup?
Marilyn e-mailed the Kitchen Shrink that she has a recipe that calls for Grade B Maple Syrup and wonders if she can substitute Grade A Maple Syrup as her supermarkets don’t have Grade B. Most maple recipes these days do call for Grade B Maple Syrup because this (usually late-season)…