10 things to make with your prized Thanksgiving leftovers
OK, so, you're asleep at the wheel of a late-model Buick Regal going way too fast on a one-lane bridge high above a yawning, rocky gorge through which flows an...
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How to make chana masala, a fragrant Indian dish of chickpeas and spices
So, Madge and I got totally into it the other day over my chimpanzee butler. Something about the way he dresses, Madge found it, I don't know — "unseemly." "What,...
How to make the best biscuits and gravy, the easiest brunch ever if you follow these steps
What's white and lumpy and hails from the American South? Besides me, I mean. That's right. It's our old pal sausage gravy, the dish for which the adjective "mucilaginous" was...
How to make labneh, the luscious Middle Eastern yogurty spread
Like the great crested grebe is how we'll dive into today's topic, labneh. Oh, labneh, you cheese-ish yogurt sequel, beloved art thou by Middle Eastern peeps from Aqaba to Zarqa,...
What to do with summer’s bounty of tomatoes, zucchini and more? Make ratatouille
Courage. It makes the muskrat guard its musk. It puts the "ape" in apricot. Now, studies suggest that it also puts the "rat" in ratatouille. So, loin up your girds,...
4 easy dishes to make with tomatillos, plus a trick for getting those sticky husks off
Alligators, Chinese bamboo pit vipers, tomatillos, frogs with sling shots. All of them green. Only three of them dangerous. And while I'd love to pass an idle hour regaling you...
How to make gougere (French cheese puffs) for quick bites when friends are stopping by
Today we tackle pate a choux — Gesundheit! — the primordial goo of sweet eclairs, beignets and profiteroles, not to mention the savory gougeres we Anglophones call "cheese puffs." Why...
How to make pommes dauphinoise, the dreamy French casserole of potatoes and cream
Remember the first time you performed brain surgery? Yikes, what a mess, right? As it turns out, poking 'round the coconut's not unlike making pommes dauphinoise, that creamy, stratified casserole...
How to make japchae, the classic Korean noodle and vegetable dish
So, Medusa walks into bar. Bartender says, “Hey, lady, the noodle shop’s next door!” Trust me, Zombie Aristophanes* wishes he’d written gags like that. Speaking of noodles, though, there’s a...
How to match the proper meat cut to the right cooking method
Although it helps, you needn’t be an utter crackpot to believe that the prehistoric artworks adorning the caves of Western Europe are actually primitive menus. Sadly, though, those chef’s degustations...