by Suzi | Feb 17, 2011 | Recipes
Rice. It is staple food. Just what does that mean? In many cuisines rice is a component you expect to see on every plate, no matter what the main entrée. Particularly in Asian cuisines, rice is there — not just as a base — but as an integral part of the overall dish....
by Suzi | Feb 16, 2011 | Cookbook Reviews, Cookie Jar, Recipes
There’s your comfort food. And there’s your comfort zone. Comfort food is instilled in your childhood. A summer potato salad from your mom. A grandmother’s latkas you smell on the stairway of her apartment building before you’ve even knocked on the door. The personal...
by Suzi | Feb 14, 2011 | Recipes
Cucumbers do not get their full respect. They are versatile to the highest degree. Healthy, of course. And they have that distinctive flavor and that aroma that simply announces to the world: freshness is here. Cucumbers are a staple of world cuisine. Go ahead, google...
by Suzi | Feb 13, 2011 | Recipes
Slow food versus fast food. Slow food versus very slow food. Long cooking times can enable flavors and textures that simply are not possible with a microwave, a deep fryer or a simple broiler. Here’s a perfect example. You start with cooked white beans, adorn them...
by Suzi | Feb 11, 2011 | Recipes
We’ve posted a variety of chicken wing recipes recently, using the delightful recipes from Wings Across America by Armand Vandersitgchel. Our earlier recipes were baked, avoiding the method of deep frying. On Super Bowl Sunday, we did take the plunge. We made classic...
