Okay, not my best effort, in terms of presentation. Kind of reminds me of the mishaps pictured on Cake Wreck, a blog that shows what happens “When professional cakes go horribly, hilariously wrong.” But this sort-of chicken divan I made a while back, when I had leftover store bought rotisserie chicken to use up, was delicious. … Continue reading
Filed under Eating in …
Are you ready for OTBN?
I love Dorothy Gaiter and John Brecher’s wine columns in the Wall Street Journal. The couple is about as unpretentious as wine experts (or anyone for that matter) can be, always encouraging you to try new things, and not to be afraid to like something that may not be in fashion right now. And they are … Continue reading
How Brave is This?
You have to be pretty nervy to launch a new food magazine in this economy. But that is just what Cutty Parker Media has done. I noticed the premier issue of FOOD magazine in CVS recently, with Mario Batali’s mug on the cover, and of course had to give it a try. According to the … Continue reading
Posole
Posole is a Mexican and Southewestern treat that I have neglected for far too long. I first had it at La Cocina restaurant (now closed) in Aspen many years ago, where it was served on the side of nearly every plate, instead of the more common beans. It is made from hominy, corn kernels that have … Continue reading
Pasta Night
I don’t eat that much pasta, considering I’m half Italian. I’m a bigger fan of risotto, but I do have my favorite pasta dishes, and one of them is a simple weeknight throw-together of shrimp, feta, and grape or cherry tomatoes (sort of Italian-Greek!). Firm fleshed fish would work well if you don’t have shrimp, … Continue reading
Xin Nian Kuai Le!
Happy Chinese New Year! I’ve written and blogged about my dear friend Angela Chang for years, most recently after the delicious New Year’s Eve dinner we shared just a few short weeks ago. Here’s your chance to meet her and discover her cookbook, The Intriguing World of Chinese Home Cooking. She’ll be at Chicklet Books in the … Continue reading
Cozy Congee
The Chinese have a near lock on the perfect cold weather breakfast. It’s stick-to-your-ribs congee, or rice porridge, which is basically a small amount of rice cooked in a large amount of waer. The version pictured here is 8-Treasure Congee, in addition to rice, it contains other grains, red (adzuki) beans, peanuts, lotus seeds, jujubes (like … Continue reading
Seafood Paella
Have I mentioned how much I like Mark Bittman? The New York Times food writer, blogger, and star of many cooking shows on public television, has a down-to-earth approach to the kitchen, and a firm grasp on what is or is not doable for the time (and technique)-challenged home cook. I had printed out and … Continue reading
Bread Pudding
I’ve never been fond of the kind of bread pudding made with raisins, which includes most restaurant versions. Aside from not being a fan of raisins (except for golden or flame), I don’t care for the heaviness of most renditions I’ve sampled. But somewhere along the way I came across a light-hearted version made with … Continue reading
Pea Soup
No, I’m not talking about fog. I love to make split pea soup with ham. If I’ve been by Heavenly Ham in Mercer Mall, I use one of their hambones, which are an astounding bargain, as they come with a lot of meat still on them (look in their freezer). I save most of the meat … Continue reading
NJ SPICE 