Filed under Home Cooking …

Salmon with Kashmiri Mirch

I originally bought Kashmiri chili powder (aka mirch) so I could make rogan josh.  A good description of that Indian dish is found on the Foodista website.  And just look at the array of photos of this chili on Google Images!  I like it because while it is spicy, it is not too hot. Since I still had some … Continue reading →

Shrimp at Wegmans

I paid a visit to Wegmans last weekend (maybe for the last time before they close the Quaker Road bridge!), and one thing on my list was to look for the fresh shrimp they’ve had lately – sad to say I can’t remember who told me to be sure to try these, but thank you!  … Continue reading →

Carnitas

I keep trying shortcut ways to make Mexican carnitas, but they just don’t work. In this case I used 2-inch pork cubes and baked them at 250° for 1 ½ hours, as one (of my many) recipes advised.  (before the heat wave!). Although the meat was not too lean a cut, and did not appear … Continue reading →

Waldorf Salad

A friend recently served Waldorf salad at her house, and I just loved it. I hadn’t had it in several years, so went right out for apples and celery to make my own. I used walnuts, but skipped the often present grapes (if I’d thought of it, I might have bought some). But I did … Continue reading →

Posole

This is one of my favorite winter dishes, which I make in many variations.  This one was made with cubed pork shoulder, green chilies, and hominy. Then I got ambitious and soaked then puréed some dried guajillo peppers, for just a touch of red, inspired by this website. I also took the trouble to buy … Continue reading →

Bison Burger

I love a good burger, but for a number of reasons, I have pretty much switched to bison when I make one at home.  I usually buy the bulk meat from the butcher case at Whole Foods.  I’ll buy enough at a time to make a few patties and freeze them.  About the only time I buy … Continue reading →

From Fast to Slow

On the other end of the convenience spectrum, here is my crockpot loaded up with the makings of a batch of herisah.  It’s going to cook at least 8 hours. This is an Armenian dish, a favorite in my family. It is made with whole skinned (i.e. “shelled”) wheat kernels, and, in this case turkey … Continue reading →

Breakfast of Champions

This isn’t the first thing most of you will think of when you read that phrase.  But this breakfast is the kind of old-country stick-to-your-ribs fare that my Armenian grandparents enjoyed. Now I make it for any time of day, and always relish it, especially during a winter like this, when you’re always fighiting the … Continue reading →

Money in the Bank

My father used to refer to leftovers as “money in the bank.” While it became a family sport to tease him about his somewhat obsessive attachment to old food in the fridge and freezer, I have to agree with him in principal. Which is why I scooped up packages of cut up butternut squash and rutabagas on a Sunday visit to … Continue reading →