Clik here to view.
“Caviar” for everyone
The “caviar” on my mind these days involves black-eyed peas, not those extravagant little fish eggs. Marinated with chiles, onions, bell pepper, corn and tomatoes, the humble legumes are transformed...
View ArticleClik here to view.
The romance of hazelnuts and chocolate
Hazelnuts and chocolate were meant for each other. The rich, browned butter flavor of the nuts fairly cries out for the embrace of dark, dusky chocolate. Together, they’re unbeatable. I find the...
View ArticleClik here to view.
Popcorn reconsidered
Popcorn was the last thing on my mind when I bought a carbon steel wok last fall. My goal was to get a pan that could withstand high enough temperatures to actually sear meat and vegetables in a...
View ArticleClik here to view.
Wonton flavors without the dumplings
We’ve been battling off a persistent virus for weeks at our house. Just as we start to feel better, it creeps back with scratchy throats and dull headaches. What we need now is soup, hot and...
View Article