From Scratch

I’ve been cooking frequently with ginger the past few months. I love the depth it brings to a dish, even when used in small amounts. And I’m especially fond of Asian flavors, so when this recipe showed up in the Healthy Dinners widget, it went onto my “to try” list.
I made it in April with […]

It’s effortless, uses few ingredients and has a delicious twist: it creates its own sauce. No liquid is used. This recipe for brisket as pot roast is not your grandmother’s brisket. Not Bubbe’s at Passover nor Grammie’s on a cold day.
This is unlike any other recipe I’ve seen for braised brisket. Along with not needing liquid, […]

I’ll take a real chef over a “personality” any day, so I’m not too fond of The Food Network’s current crop of popular shows. Many of the chefs are gone or diminished, but every now and then I run across Tyler Florence. I always watch if I have time. He’s a chef who hasn’t forgotten […]

Like most people, I appreciate a side dish that takes care of itself, more or less, while I tend to other parts of the meal. When it’s fast and tasty, as this is, so much the better. I make this every other week or so, for it compliments all sorts of protein. I made it […]

I love pressure cooking, but I used to be afraid of it. Like many Americans I grew up on stories, real or apocryphal, of beef stew a la ceiling. But the new-generation pressure cookers have three levels of progressive safety features (if you reach the third, the gasket will simply melt) and the programmable, electric […]

I have a rule: only one carrot item per Easter dinner.  It’s not that I don’t especially like carrots — I love them — but the holiday, after all, is not about a mythical bunny. In fact, if I didn’t love carrots, I might banish them from the Easter menu just to avoid any suggestion of […]