My first introduction to this recipe was in the New York Times from David Chang’s Momofuku restaurant in the East Village. I immediately was intrigued, because the introduction stated this is a recipe to win the dinner party sweepstakes. The article went on to say that this Korean bo ssam is a remarkably straightforward way to achieve high level excellence with few ingredients.
This recipe is unique because each vegetable cooks separately to its best degree of tenderness and crispness.
This is not a traditional pie crust, because it is made with sour cream instead of ice water. I prefer it because it is easier to work with, doesn’t shrink when pre-baked and is always flaky and tender. This crust is used to make Fresh Summer Fruit Pie, click here for recipe.
All you need for this pie is beautifully ripe nectarines or peaches and fresh black or boysenberries. Cook up the berries with a little sugar and cornstarch and let their glaze fall over the fruit in the baked pie shell. It’s a summertime dream.
Oftentimes the simplest cookies are the best. These are the easiest ever. No mixer. No butter to bring to room temperature and only 6 ingredients. I make them often to bring to neighbors and store in the freezer for whenever I need a pick-up.
Crunchy crimson cabbage, crispy, smokey bacon and tangy goat cheese made such an impression that decades later upon seeing a red cabbage, I knew I had to recreate it.
This recipe comes from my Year Round Holiday Cookbook published in 1982. I am surprised that I was cooking with whole wheat flour and bran back then. It seems like I was using nutritious ingredients well before they were on-trend.
By far my most enlightening culinary creation during these dark shut-in days is this fantastic frozen yogurt. If you have an ice cream maker, all you need is some vanilla yogurt, Greek preferred, sugar and vodka (or any other alcohol to keep it from freezing solid) and you’re good to go.
Just in time for Easter and Passover comes this lovely Spring fruit salad that is gently sweetened, lightly spicy and slightly sophisticated.
Can a soup with 6 super greens taste super good? It only takes a couple of secret ingredients to put it over the top.
For me, a good slice of bread must have a crispy crust with a soft, tender inside. That is exactly the type of crust I get with my cast-iron skillet when I make pizza in it—an amazing crust that is crispy, doughy and still thin.
Not much to say about this creation, except that for a person who is known for giving detailed recipes, in this one, I leave everything up to you. It is pretty tough to screw up a grilled cheese sandwich right?
My reason for choosing to blog these cookies is because the one ingredient that people haven’t gone crazy about hoarding (at last near me in Northern CA) is eggs——and chocolate chips and cocoa powder are hopefully in your pantry.
I never knew what comfort foods truly meant until we became house bound by the coronavirus pandemic. Not wanting to venture out to the market (I am very high in the high risk group), I began scouring my fridge, freezer and pantry to see what I could make that might lift Karl’s and my spirits.
Quinoa (pronounced KEEN-WAH) is definitely a superfood: A grain-like seed, it's a "complete" protein containing all eight essential amino acids. Another plus: it cooks much more quickly than most grains.
Chicken Cacciatore also called Italian hunter’s stew is a terrific dish to make ahead, bring to a party or serve for a casual dinner. I like to entertain with it by serving it right from the pot on my stove.
One pot to make the sauce and then add the spaghetti to the pot and cook it right in the sauce. Pretty cool. Especially when the pasta absorbs all the sauce and tastes so rich and yummy.
I hope I am still in time for you to bake these delicious gingerbread cookies for the holidays. They absolutely shout Christmas with their pungent ginger, cinnamon and molasses flavors.
Thomas Keller serves these at The French Laundry as an Amuse Bouche. They are fancier there because he quickly wraps the crisps (before they crisp up) into cones around cornet molds and fills them with salmon.
Let me begin with a disclaimer. This recipe comes from the New York Times and is so popular that someone has awarded it the Pullet-zer prize.
