Ma Po Tofu
byAfter returning from my trip to Lao Sze Chuan in Chicago, I was determined to start cooking Szechuan food at home. Szechuan cuisine has big…
Recipes
Pork and Chive Dumplings
byReading David’s review of Pacificana inspired me to make some dim sum of my own. I picked up some dumpling wrappers at Hong Kong market…
Homemade Chicken Noodle Soup
byI was mostly spared the ravages of the recent Frankenstorm that clobbered the New York area. I used the time indoors to make a…
Stuffed Piquillo Peppers with Walnuts and Goat Cheese
byOur trip to San Sebastian inspired us to host a party featuring pintxos, the Basque Country’s iconic small plate creations speared through with toothpicks….
Ravioli with Garlic and White Wine
byI recently came back from another successful outing to Astoria’s superb Greek and Italian markets, where I picked up some fresh ravioli from Cassinelli Food Products (stay tuned for…
Beyond the Five Boroughs – Basque Country Part 2: Pintxos in San Sebastian
byA stunning array of pintxos at a bar in San Sebastian This is the third installment of our Beyond the Five Boroughs series on…
Three Bean Chili with Espelette Pepper
byThinking back on my time in the French Basque Country, I was most inspired by the axoa, a traditional ground veal dish from the…
Beyond the Five Boroughs – Basque Country Part 1: Hondarribia, Saint Jean-de-Luz and Espelette
byCod Pintxo at Gran Sol; Mixed Seafood Grill at Abarka Jatetxea; Smoked Salmon Salad at La Ruelle; Axoa at Aintzina This is the second installment of our…
Corn and Tomato Salad with Fresh Mozzarella
byFor me, late summer in the New York area is all about corn and tomatoes. Sweet and crisp, they go beautifully together in a…
Pan con Tomate
byPan con tomate is Spain’s garlicky, crispy and juicy answer to garlic bread. It consists of crusty bread that has been topped with garlic…