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Shrimp Saganaki
Servings: 4 5 tablespoons extra-virgin olive oil 20 medium raw shrimp peeled and deveined 1 small glass Raki or Ouzo 1 medium red onion finely chopped 1 medium green pepper chopped 3 tablespoons tomato paste 3 garlic cloves finely chopped 4 large ripe tomatoes crushed Pinch hot red pepper flakes…
Cheese Sandwich Soufflé
Start to finish: 2 hours (15 minutes active) Servings: 4 Butter for buttering the baking pan 8 slices homemade-style white or whole wheat bread, crusts removed ¼ pound thinly sliced cheese (Gruyere, cheddar, provolone, mozzarella, etc) 2 ounces thinly sliced boiled ham, prosciutto or smoked turkey 3 large eggs ¼…
Milk Street Radio: Transylvania Road Trip
Irina Georgescu joins us to relive her and Chris’s journey to the heart of Transylvania. We discover the world of Romanian breads, snack pies, sour soups and folklore. Plus, archaeologist Brendan Foley explores a 15th-century shipwreck and uncovers a king’s medieval spice cabinet; Alex Aïnouz reimagines deviled eggs; Cheryl Day…
Edamame Mash – Tasty Side to Add to Your Weeknight Meals
Photo by Jessica Leibowitz This is a huge hit with my family – try this in place of mashed potatoes one night and your family will join the club too. Makes 4 servings Hands-on time: 10 minutes Total preparation time: 30 minutes Kosher salt 3 ½ to 4 cups fresh,…
Milk Street Radio: Desperately Seeking the Perfect Peach
Alice Waters thinks David Mas Masumoto’s peaches could change the world. Today, Masumoto shares his search for the perfect peach and the shocking family secret that changed the history of his farm. Plus, we chat with Nichole Accettola about Scandinavian baking, from cinnamon knots to rye bread, and we learn…
Time Travel Kitchen: You Must Check it Out!
My Girlfriend and ex sous chef (from my time at Gourmet), Jolene Handy, has a weekly Substack column called Time Travel Kitchen As she puts it: Time Travel Kitchen chronicles my obsession with baking and writing about the recipes of the early 20th century out of my 1927 apartment kitchen. I…
Milk Street Radio: up Close and Personal with Emeril Lagasse
This week, we’re looking at the pioneers of food television. Emeril Lagasse reflects on his unlikely start at the Food Network, how he’s different from his on-screen persona and why he just opened his first Portuguese restaurant. Plus, Michelle T. King tells the story of Fu Pei-mei, Taiwan’s first cooking…
Smoked Salmon and Salmon Roe on Crispy Potato Pancakes
I often make these appetizer latkes from Sara Moulton Cooks at Home for special occasions when it’s just the four of us at home, because you can dress them up or down. Sam leaves the salmon and caviar alone in favor of the unadorned potato pancakes. Ruth also favors the pancakes…
Rustic Potato and Greens Pie – The Perfect Vegetarian Entree for a Cold Night
This is a forgiving and rustic pie. You start by making my very simple food-processor pie dough. Roll it out into a rough circle between sheets of plastic wrap and drop it into a pie plate. Spoon the filling into the middle of the pie, then fold in the edges,…
Cassoulet Wars! The 10th Year
While it comes from humble beginnings, there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet – a slow cooking bean and meat stew. I think I have been a judge every year (except one) at this competition held in New York City, sponsored by…