Tag: cooking

On the rise of AI, and the decline of food blogging (and potentially all user generated content)

Food bloggers are seeing a drop in traffic as home cooks turn to AI, according to Bloomberg:

Across the internet, writers say their vetted recipes are hidden by the flood. Pinterest feeds are stuffed with AI-generated images of food that the attached instructions won’t achieve; Google’s AI Overviews surface error-filled cooking steps that siphon away clicks from professionals. Meanwhile, Facebook content farms use AI-generated images of supposedly delicious but impossible dishes to the top of people’s feeds, in an attempt to turn any clicks into ad revenue.

How bad can it be? To give just one example (from Fortune):

For Carrie Forrest, who runs Clean Eating Kitchen, AI has been devastating: 80% of her traffic — and her revenue — has disappeared in two years. Although the views started dropping when OpenAI’s ChatGPT was released, it wasn’t until Google launched AI Mode in search that her traffic collapsed, she said. Since then, she’s gone from employing about ten people to letting everyone go. “I’m going to have to find something else to do.”

My thoughts on this:

  • There already was several problems in the food blogging area, like too many people trying to make a go of it by writing about cooking. Not to mention that there was a problem with plagiarism within the world of food blogging. Now there is a new plagiarism problem, with AI essentially copying recipes and putting them forward as another source of cooking information.
  • AI plagiarism is not limited to food blogging. I’ve seen the same problem within the IT domain, with vapid sites posting “solutions” to technical problems that are a waste of time.
  • For people and organization that generate content hoping to get people to read it, AI will be squeezing people from both sides. Human generated content with be squeezed out by AI generated content. And with things like Google Zero, search engines will use AI to summarize that content, so that the person searching for information will not go to the next step of clicking through a link to get to another site.
  • Like the person who runs the site Clean Eating Kitchen, I suspect many smaller sites will dry up as a source of content. I think you will then have these aggregators (either Google or large AI generated content sites) plus other quality sites that can still compete, be they cooking.nytimes.com or marthastewart.com or even specialized sites like alisoneroman.com. This is not unlike Travel or Hotel sites that can still maintain a presence even though search engines like Google will scrape prices and present them.
  • Eventually, like all things in IT, there will be a continuing swing towards centralization, until the classic problems of centralization occurs. Then you will have niche sites breaking out again and things will decentralize. Until then, the rise of AI both on the front end (Google) and the back end (AI generated sites) will force out these midtier sites like Clean Eating Kitchen.
  • I am not immune to this problem. I see this site being scraped on the regular, presumably by AI. The good news for me is I write this site as much for me as for anyone else. I am happy if I can post things that help people. However, if some AI site presents the information and it helps people, I don’t care that they didn’t get it directly from me. I still benefit from writing these posts. If I were paying my bills with this site, it would be a problem. But this site is just a hobby for me.

(Image from Pixabay, which appears to be AI generated. Pixabay used to be a good source of imagery, but it has been overrun by AI generated images.  I found this by looking for “ai generated cooking” images.)

On the No-Recipe Recipes cookbook from the New York Times

I want to recommend the cookbook above, one of my favorites.  The blurb for it says:

You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this compact, handy book of ideas, Sifton delivers 100 no-recipe recipes — each gloriously photographed — to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.

For experienced cooks, it’s a great book. For most others, I think you kinda need more detailed recipes, unless you are adventurous. If nothing else, it’s a fun book to read: Sam Sifton is a great food writer and every time I read him, I am inspired to cook.

Before you rush out and get it, take a look at this: You Don’t Need a Recipe – The New York Times. It’s a beautiful representation of the book. You can also get many of the recipes list here. I am a big fan of the pasta amatriciana on the fly and the pasta with chickpeas and a negroni! And you can’t go wrong with Italian subs with sausage and peppers.

If making a few recipes gets you wanting more, you can buy the book here: Cooking No-Recipe Recipes – The New York Times Store

 

 

On Ina Garten (a few thoughts)

Ina Garten has a new memoir out that’s generating much publicity. Sometimes when I think of her, Martha Stewart comes to mind. For starters, both women have a large following and their earlier career was in something other than food.

But this line from a review of her Memoir got me thinking of how they differ:

I also distinctly remember how different the book (her first cookbook) felt from Martha Stewart and Gourmet magazine and other big food names of that era — Ina’s food was messy and real, without making any sacrifices in quality.

I think that’s part of Ina’s unique appeal. As wikipedia describes her first cookbook, the Barefoot Contessa:

Garten deconstructs simple French recipes like boeuf bourguignon or Baba au Rhum cake. She focuses on preparing foods efficiently, allowing more time to eat and spend with guests.

Post World War II, North American cooking went away from traditional home-cooking and towards French cuisine. (See Julia Child.) later in the 80s it aspired to be broader than that, bringing in flavours from around the Mediterranean, from Asia and elsewhere. Despite this expansion, the cooking aspired to be excellent and involve much effort (See Martha Stewart and Gourmet magazine.) Ina and others who followed wanted to change that: they still wanted their food to be excellent, but without all the fuss.

P.S. to see what I mean, here’s Ina Garten’s take on Julia Child’s boeuf bourguignon recipe which is naturally streamlined.

So you want to publish a cookbook? If so, read this.

If you are thinking of publishing a cook book, then you owe it to yourself to read this piece in Eater. Eater interviewed three cookbook authors on how they got their first book deal and touches on all aspects of the process they followed. It even talks about how much money you might make. (Emphasis on the word, might.)

Obviously this isn’t the last word on how to get published, but you will come away from it with a better sense of what those authors did to become successful. In one case, author Priya Krishna went on to become very successful with a prominent position at the New York Times. Who knows where you and your stack of recipes — or Instagram posts — will end up?

 

What does caviar have to do with the McRib? (find out in this Friday’s food links for food lovers, July 2024 edition)

What does caviar have to do with the McRib? Hardly anything, other than they are edible and they are both featured in this blog post.

Now most of the time when I write blog posts on cooking and food, they are associated with recipes. Not today. This is mainly about highlighting good writing about food. So grab a chip and some caviar — or a McRib — and let’s go….

Here’s advice on how to be a better cook. This tells you what mirepoix is. And this tells you all about emulsification. These are some smart shortcuts for big flavor in your cooking. This is how to put those staples you have to good use.

You may be asking yourself…what is the diff between baking soda and baking powder? Should you subscribe to a farm box csa? What are eight good rules for dinner parties? What is a Coney Island hot dog?

You might wonder what should you cook when it’s insanely cold outside? What to make at New Years? What to make for your kids?What are the best caviars? And what are the best potato chips? What is the best air fryer?  What are some ways to eat less not no meat? How to know how to salt pasta water? What is the best pasta to eat in Italy?

You may even want to know who the eff is the food professor? What is the unstoppable Matty Matheson up to? How did Julie Powell and her julie julia blog change food writing?

So many good questions. Those links will help answer them.

I liked this piece on the late poet Charles Simic who had a love affair with spaghetti. Relatedly: when my mom died I mourned her with spaghetti. That too was good. Finally, here’s an obit for the great NY Times food critic, Mimi Sheraton.

You may not have realized that jelly is ready for a comeback. Or that there is great Aspic Renaissance. I personally am skeptical.

If you are curious about what Costco‚’s $4.99 rotisserie chicken says about the future of American farming, read that. If you are interested in food and how it relates to instagram or tiktok, then read those two pieces.

You may want to know what are the 45 Biggest Food Trends That Defined the Past 45 Years. You may not be surprised to learn that most canned ‘San Marzano’ Tomatoes are fake.

For restaurant goers, this talks about new restaurant plating trends. And this talks about the restaurant staff meal.

For fans of processed food, here’s something on McDonald’s McRib, the future of fast food, and the Florida ban on lab grown meat,

Caviar and the McRib. Two good things that normally do not go together, except in this blog post. 🙂 Thanks for reading it.

Instacart recipes have a secret ingredient: AI. What cooks should know.

One convenient feature of Instacart is a listing of “Related recipes” it will provide you if you are searching for a product or ingredient. For instance, I was searching for “biscuits” and one of the recipes that appeared to me was no-milk biscuits. Hmmmm, that could be good and simple, I thought. Seemed reasonable too. Then I scrolled down the bottom to the recipe and came across the text: this recipe is powered by the magic of AI.

First off, let me say: AI is not magic. Second, this COULD be a good recipe. Or it could be something where AI hallucinated ingredients or quantities. For this recipe, it is somewhat close to this recipe for dairy free biscuits at allRecipes.com, but it is missing some ingredients and the quantities of some of the ingredients are different. I searched other recipes at other sites, and while it is close to them, it seems…lacking…in comparison.

Simply put: you would be better off getting recipes from either reputable cookbooks or websites where recipes are tested and confirmed. It is convenient to use the recipes in places like Instacart, because you can easily add the ingredients of the recipe to your shopping cart, but the results from the recipes generated by AI could leave you very disappointed. Especially when it comes to baking!

P.S. Not to pick just on Instacart: I suspect we are going to see more and more of this type of AI generated advice on websites. Keep an eye out for it.

Let’s get sauced! (Friday food links for food lovers, November 2023)

Sauces are the way to take a simple and maybe even boring dish and transform it into a great one. If you agree, here’s dozens of sauce recipes I’ve been collecting that can help with that. Grab a pan and let’s start in.

Pan sauces are a great way to sauce up your dish. Here’s something on the perfect pan sauce. If you want to make restaurant quality pan sauce, read this. Maybe you want to know how to make an easy pan sauce in minutes? That can help.

Do you eat a lot of chicken? Here’s 3 variations on pan sauce for weeknight chicken. Want something lighter? Here’s 3 Great (and Easy) Pan Sauces for Chicken from Cooking Light. Finally here’s one more pan sauce recipe for chicken to add to your repertoire.

if you’re cooking beef or pork, here’s how to make a basic red wine reduction sauce to go with it. Or make one of my favorite sauces: Supreme. I am a fan of veloute, too.

Bechamel is a useful sauce. Here’s how to make a perfect bechamel according to the chefs of Food & Wine. More on that. sauce here and  here and  here.

Here’s how to make a roux and use it right. Relatedly: this is a basic white sauce recipe.

More on the French mother sauces here and here: month and daughter sauces. Speaking of that, here’s how to make mayonnaise. Last, this is supposedly essential sauces for the home cook.

Not even meal needs a sauce from France. For instance, here’s some great sauce recipes for guacamole,  sofrito, aioli, pine nut free pesto, Peruvian-Style Green Sauce, more peruvian style green sauce, homemade ketchup, and fresh chili harissa.

I would be remiss if I didn’t include some tomato sauces. Here’s a good marinara sauce recipe. Though this one from the New York Times is my all time favorite.

This piece argues this heidi swanson 5 minute tomato sauce is genius. Who am I to argue?

Speaking of genius, check out this piece: Adding Oyster Sauce to My Spaghetti Was Probably the Best Thing I’ve Ever Done. The folks at Bon Appetit like to be dramatic. Speaking of dramatic, the Guardian argues that this sauce will change your life.

Let’s dial it back and take a look at these marinades from Food and Wine. Not sauces, but related.

Happy Cooking!

 

Let’s have some fish! And fun! And French! (Friday food links for food lovers, September 2023)

Here’s a collection of food links centered on fish, French (food) and fun. I have either made or eaten many of the dishes associated with these recipe links. All are highly recommended.

Cooked Fish: let’s start off with a fan favorite of many, salmon. To get started, we have recipes for salmon rillette and Ina’s salmon tartare. Love both of those. For those who love their spices, consider firecracker salmon, cajun salmon burgers or roasted salmon with zaatar. If you want something fancier, Saveur’s easy sheet pan salmon with dilly roasted potatoes could be what you want, or this sauted salmon in a beurre rouge sauce, perhaps. If you have to cook for a salmon hater, then read how to cook salmon for haters.

As for other seafood, one of my favorite is shrimp and one of my go to recipes is shrimp in a tomato sauce with feta and orzo. Here are four different versions of it — one, two, three and four — and they are all good.

Putting aside the feta for a sec, I love a causal bowl of peel and eat shrimp . But I’ve made this fancier Venetian shrimp with polenta and it’s fantastic (see photo above). I haven’t made this, Louisiana BBQ shrimp dish, but I want to. You fans of stir fries, try this stir fried shrimp and asparagus. And you can’t go wrong when you have shrimp with cocktail sauce.

Raw fish: I mentioned salmon tartare above. Tuna Tartare is also great. For crudo fans, I recommend this sea bass crudo recipe. This is flavorful: fish escovitch salsa. As is this poke sashimi ceviche raw fish. And you can always just get oysters…you don’t even need to shuck them: How to Open Oysters without Shucking.

Favorite fish: Besides the shrimp and feta above, two of my favorites fish recipes are Nigella’s Linguine With Mussels and Smitten Kitchen’s Manhattan style clams with fregola. Just the best.

More fish! If squid is in your sights, make Pan fried Calamari or Extra-Crunchy Calamari. If scallops are more your thing, try seared scallops with jammy cherry tomatoes.

Sole is simple and delicious, and so is this version: sole piccata. If your preference is for seafood that way, consider these Easy Sauces for Fish or these 10 quick sauces fish. Maybe read this Newfoundland Labrador cod memoir while you do.

French: let’s start off with a Southern French squid salad recipe from Saveur. If you crave something Fast and French, these fast French dishes might fill your table. Also fast are these French bistro recipes of which a croque monsieur is one of my favorites. Speaking of favorites, here are Food & Wine’s Favorite Recipes for Classic French Food. Read this with your steak frites or onion soup: How I rediscovered the joys of French cuisine.

Fun: Finally, here are some fun links on food….

 

 

How cooking and other things can achieve mindfulness benefits


While mindfulness exercises can bring many benefits, benefits you might want, not everyone is cut out to do them. Even people who like them sometimes struggle with mindfulness exercises.

The good news is that other activities can bring similar benefits. This piece argues you should try cooking if you want the benefits of mindfulness. Now some people hate cooking, but read that piece and see if cooking could help you with the sort of thing mindfulness does.

Besides cooking, some people find cleaning helps them clear their brain. I used to find doing woodwork would do it for me. Maybe exercise is the thing that could replace mindfulness for you. Or yoga. Or bowling. Who knows? It all depends on the individual.

If mindfulness activity is working for you, that’s great. If not, don’t despair. There’s many ways to achieve the same benefits. Find the one best for you.

If you have to buy one chef’s knife…

If you have to buy a chef’s knife, then head on over to the Wirecutter and check out their list of the 4 Best Chef’s Knives of 2023. Here’s their recommendations:

  • Mac Mighty MTH-80 – The best chef’s knife
  • Tojiro DP F-808 – An affordable Japanese knife
  • Wüsthof Classic Ikon 8-Inch Cook’s Knife – A classic German knife
  • Victorinox Fibrox Pro 8-Inch Chef’s Knife – Sharp and affordable

If you have to buy only one and money is an issue, then go with the Victorinox. It’s not just the Wirecutter: I’ve seen a number of places that recommend it as the best budget knife, like The Food Network.

It’s easy if you have the money to stock up on kitchen knives. They all have different feels, different steel, and of course different blades. But if your options are limited, go with the Victorinox.

It’s summer! Time to eat your veggies! (or, food links for food lovers, July 2023)

It’s summer! And summer is the time you want to take all the great produce available from the markets and turn it into something. Let me help you with some great recipes.

Tians: One way to use fresh veg is to lean into tian recipes. For example this one, provencal vegetable tian (shown above), or this one, which I made recently, summer vegetable tian. A tian is not all that different than ratatouille, but as Martha show in this piece, what is a tian, you can make one out of so many different vegetables. Need still more tians? Food and Wine has you covered with this Root Vegetable Tian.

Fresh veg: I love corn and broccoli, so I like this recipe for sauteed broccoli and corn salad. Corn salads look as great as they taste. Got green beans? Make Alison Roman’s blanched green beans with scallion and soy. Got some fresh kale or chard? Then make her lemony white beans with anchovy and parmesan. Packs a punch.

Do you have a bunch of asparagus? Sure you can steam it. But you can also bake it. Or to get a bit fancier, you can make this creamy Asparagus & Leek Crespelle (i.e. Italian crepe) (See below)

(If you lack leeks, this can help: leek substitutes.)

Crepes sound good, but so do galettes. If you agree, try this: This Cheesy Tomato Galette Needs Only 3 Ingredients. Use up those fresh tomatoes! If you need to use up some zucchini, try making this:  Crispy Baked Zucchini Fries.

Root veg: while all this fresh vegetable on hand is irresistable, I would be remiss if I did not include some root veggie recipes, since I love a good carrot or potato dish.

These Garlic and Herb Mashed Potatoes are a perfect side dish, as are these Basic Roasted Carrots from Hugh Acheson, whose recipes I always recommend. Parsnips are another great root veg, and I support this: In Praise of Parsnips, the Humble Heroes of the Vegetable Drawer.

Speaking of great sides, here’s Nigella’s salt and vinegar potatoes that make me think of Britain. (Here’s another version from the New York Times: salt and vinegar roasted potatoes. Relatedly, salt and vinegar spanish tortilla recipe from Serious Eats.) For a Greek side, these greek lemon potatoes go great with anything but especially lamb and chicken or really anything Mediterranean. (Again, here’s the New York Times and their version of greek lemon potatoes).

I love a good potato gratin, which is why I am giving you four versions of that dish: here, here, here, and  here.

To close out this section, consider making potato and cheese tacos. Or any of these beet recipes or cabbage recipes.

Misc.: none of these fit into a category other than delicious veggie recipes. Here’s 1 from Saveur: Asian Greens with Garlic Sauce (Choy Sum) and here’s 40 Ways You’ll Love Using Bitter Greens, also from Saveur.

This sounds great:  Tabbouleh with Marinated Artichokes and Baby Spinach. Do you have lots of peppers? Make peperonata.

You want this: a good guide on how to roast any veg. Here’s a fine way to use up your herbs: green goddess dip.  This is a good weeknight meal: one pot veggie rice bowl. Finally these are good for anyone on a budget: the BBC’s budget vegetarian family meal plan for four.

Carbs! Pasta and rice and noodles as well (food links for food lovers, June 2023)


I know I know….it’s only recently that I posted about food here: Beef and chicken and pork, too. Or is that two? (Friday food for mid-June, 2023) But I’ve got so many great food links that I wanted to write some more on it. This time I am focusing on carbs!

Noodles: When we talk about noodles, we are really talking about non-pasta noodles, because really spaghetti is as much of a noodle as anything.

So we have this recipe for curry singapore vermicelli noodles that I want to try. Or maybe I will try to make this version of singapore noodles. It’s one of my favorite noodle dishes, but instead of making it, I just keep collecting recipes, like this one from Bon Appetit on how to make Singapore Noodles. I think I need to make making them a goal for 2023!

Another noodle dish I’m afraid of making is dan dan noodles. I have made this:  dan dan celeriac noodles. It’s not authentic, but it’s good. Maybe I should follow this version from Joanne Chang at Food & Wine. Or this version, from Martha.

Meanwhile I have made these peanut noodles with chicken several times and they were easy and delicious. (see above)

Speaking of easy and delicious, this recipe for curry sheet pan noodles could fill the bill. As could these spicy vegetable lo mein noodles. If you are fan of udon noodles, check out Martha’s udon noodles shiitake mushrooms ginger broth . Still wanting noodles? Here’s:  16 Easy Noodle Recipes for a Quick Meal Any Time of Day.

Pasta: like many people, I love pasta. One reason I do is because it is easy. For example, this one pot pasta with ricotta and lemon recipe. Or this one pot macaroni pasta meal. And you can’t beat Marcella Hazan’s tomato sauce with onion and butter when it comes to easy and delicious. It’s one of my favorites. (More on Marcella Hazan and the 30th anniversary of her masterpiece, “Essentials of iItalian Cooking).

Speaking of Italian classics, here’s: Calabrian Carbonara Recipe from Andrew Carmellini at Food & Wine. More carbonara there.


For fans of  bolognese, we have that from Budget Bytes (shown above) and this: bolognese meat sauce from Food & Wine. It may not be traditional, but this sounds good: Pappardelle with White Bolognese.

More Italian classics: Pasta alla Gricia, and Bucatini all’Amatriciana and Spaghetti Aglio e Olio. And let’s not forget arrabiata! Here’s Ina’s version if you like your pasta hot and spicy. Speaking of hot and spicy, here’s two takes on puttanesca, here and here (which for some reason Nigella calls Slattern’s Spaghetti).

Moving on from Italians, let’s talk about American pasta and people like Alison Roman and her pantry pasta. Or a classic Italian American pasta: Pasta Fazool This is very American: Easy BLT Pasta As are these two from Bon Appetit: How Chris Morocco Makes Pantry Pasta in the Time It Takes the Noodles to Boil and Macaroni and Peas Is the Desperation Meal That Always Satisfies

Pasta and greens go great together. If you agree, check out this garlicky spaghetti with mixed greens. Or pasta with garlicky broccoli rabe from smitten kitchen.  This has greens and beans: creamy chickpea pasta with spinach and rosemary. So does this: linguine with chickpeas broccoli and ricotta. And this chile crisp fettuccine alfredo with spinach sounds different but delicious.

And why not try this cheesy baked pasta? Or use up some sage with: Penne with Asparagus Sage and Peas. In a rush? Make: Fast and Easy Pasta With Blistered Cherry Tomato Sauce or this pasta sausage basil and mustard here 

For gnocchi lovers, turn up the oven for this four cheese gnocchi bake. If you like that, try this: Easy Baked Gnocchi. Or this  sheet pan gnocchi. How about: creamy tuscan sausage gnocchi?

Finally, here’s some advice on how to make polenta. And here’s a list of things to try using that pasta that looks like rice: 15 Favorite Orzo Recipes.

Rice: speaking of that other great carb, let me start with some Italian rice recipes. Like this lemon risotto. Or this Italian Wedding risotto. There’s this  sweet corn risotto too. And after you have risotto, you take your leftovers and go make Michael Symon’s Arancini Recipe perhaps.

Italian rice recipes are great, but so too are these ones from the Americas. For instance, this one pot cuban chicken rice and beans is one of my favorites (seen below). Try making pollo asado with black beans and rice or southwest chicken and rice. You’ll be happy and full in no time!


Happy cooking!

Beef and chicken and pork, too. Or is that two? (Friday food for mid-June, 2023)


Last year I wrote a post: Beef and chicken and pork, oh my. (My cooking interests for December to May, 2022). And now I am back with another post featuring that trio of meats. Hence the funny post title. Unlike that post, this should be briefer, but just as good.

Beef: I made this recently and loved it: mississippi pot roast. I’d love to make this: corned beef and cabbage. Some day. I am due to make this: braciole (update: made it!) And this: crock pot short ribs with potatoes. I could make this, but I’d rather go to England and have someone else do it: Classic London Broil with Rosemary and Thyme.

Some other things I want to try is this nice slow cooker recipe for cuban skirt steak. I want to get some rice and put this over it: mongolian beef.

Of all the beef we eat at my place, most of it comes in the form of steak. If you love steak too, why not try a  balsamic marinated steak? Or a classic steak au poivre ? We know skirt steak is good. And steak cooked in cast iron is great. Speaking of advice, here’s some steak advice for you: Reverse Sear Steak .

Meatloaf fans, I have not forgotten you: meatloaf wellington. For sundried tomato fans, of which I am: Chatelaine Bistro beef with sun dried tomatoes 

And here’s two more beefy meals: beef and tomato rice bowl and beef and broccoli.

Chicken: I’ve made this chicken in vinegar from Laura Calder a number of times and its always come out delicious. Likewise  Martha’s braised chicken potatoes olives and lemon.

Speaking of Martha, I highly recommend this to anyone looking to cut up a whole chicken over at her Martha Stewart web site. Relatedly: How to Cut Up a Whole Chicken. Unleash your inner butcher. As for other advice, here’s: The Best Way to Cook Chicken Thighs.

I was going through websites pulling out good poultry recipes lately. Here’s a bunch I found at Saveur Tavuk Kebabi (Mint & Aleppo Pepper Marinated Chicken Kebab, their Best Chicken Cacciatore Recipe, and the classic chicken cordon bleu. Saveur also had the recipe for Raos famous lemon chicken, and great duck leg and andouille sausage gumbo recipe, and a hearty vegetable stew duck confit cabbage recipe. And while not Saveur, if you love duck, I recommend this: pan seared duck breast.

Of course the New York Times has lots of great chicken recipes. Here’s their chile butter chicken with vinegared potatoes recipe. Something I want to try really soon:  skillet chicken with mushrooms and caramelized onions. Something basic but good: chicken and potatoes. Something fancy and good: roast tarragon cognac chicken. And well, here’s a whole list of one pot chicken dinners.

I would be remiss without including these gems from Food and Wine. Here’s a classic: Chicken Diane. For people who have time: lazy-chicken-and-sausage-cassoulet. For rosemary lovers (me): Rosemary-Roasted Chicken with Artichokes and Potatoes Recipe. For marjoram lovers (also me): Wine-Baked Chicken Legs with Marjoram Recipe – Marcia Kiesel. And finally this is for fans of chicken legs (an underrated cut).

Slow cooker chicken is always great. If you agree, make this: slow cooker rotisserie dinner. I do…often. Pair it with some Swiss Chalet dipping sauce. If you want something a bit spicer, go with slow cooker harissa chicken. Also spicy, but not in a slow cooker: Buffalo Chicken Calzones.

Let’s close off with some oldies but goodies: chicken milanese. Another classic is  zuni roast chicken. Or this: Chicken Breasts with White Wine Pan Sauce. Finally, from Cup of Jo, this: chicken and white beans.

Pork:  I love the other white meat. And so do the dairy farmers of Canada. Over on their web site they have a TON of pork recipes. You can find out how to make braised pork chops cabbage and dried apricots and chorizo two berry compote stuffed pork tenderloin parsley cream sauce and pork chop green bell pepper and tomato sauce, too. For fans of pork and fruit, there’s this pork tenderloin feta dried fruit dish and this pork tenderloin medallions mango curry cream. Mint lovers, try prosciutto and mint pork tenderloin wraps. If you want it spicy, make this spicy pork tenderloin in a coffee cream sauce. Or this tuscan herb and tomato pork tenderloin.

They certainly have a lot of pork tenderloin recipes. It’s a great cut, but easy to overcook. You want to read this: How to how to cook pork tenderloin in oven 3 marinades.

Martha also loves pork. So on her site you can learn how to make  pork pears and parsnip mash plus a pork and soba noodle salad and chili lime pork corn salad. You can also start making your own homemade sausage patties.

Food and Wine is another site that likes tenderloin: Pesto Pork Tenderloin Recipe and stuffed pork tenderloins bacon and apple riesling sauce. It also has something fancy:  Pork Chop au Poivre with Red Wine Shallot Sauce. And some oldies but goodies, like this  Pork Schnitzel with Warm Potato Salad Recipe from Wolfgang Puck, or this  Italian Sausage with Onions and Peppers, or even this: blackened skillet pork chops beans and spinach. Finally, here’s all their pork chop recipes in one place.

Fans of spicy (and Alison Roman) will want to make harissa rubbed pork with white beans. Fans of non spicy, try this  Pork bulgogi.

Pork chop fans, try these Orange Molasses Pork Chops from Budget Bytes. Or these boursin pork chops (trust me it’s good). Here’s how to make breaded fried pork chops.

For fans of pork stew, Saveur has a wonderfully looking spanish pork rib stew. It’s an acquired taste, but here’s the recipe for Jacques Pepin’s pork neck stew.

Last but not least, here’s a guide to making a baked ham with brown sugar glaze here. Love that. Here’s how to make slow cooker Carolina pulled pork sliders.

Ribs! They can be pork, they can be beef, they are always delicious. I’ve blogged about ribs before (those, from Mark Bittman, are great). I want to try these soon: Grilled Korean Style Short Ribs.

I make these often: slow cooker cheater barbecue ribs. For fans of tasty,com: Slow Cooker Ribs.

Not a recipe, but rib related:  The McRib is back but possibly for the last time McDonald’s hints.

Thanks for reading. Happy cooking!

(Top image: New York Times; Middle image: Cup of Jo)

Soups and salads and sandwiches too. (Some of my cooking interests since May, 2022)

I have been remiss. I have been hoarding so many good recipes since May of 2022, and yet I have not shared any of them. Terrible. Well, let’s put an end to that here and now by bringing you a feast of slurpable soups, super salads, and scrumptious sandwiches, for starters.

Soup: Let’s begin with some soups. Italian soups ot be specific. Here’s Italian Bean and Vegetable Soup Recipe (Zuppa alla Frantoiana), Marcella Hazan’s White Bean Soup with Garlic and Parsley, and this kinda Minestrone with Sweet Potato which I really like, but purists may not. Relatedly, Corsican Bean Soup with Greens and Pork Recipe.

Speaking of garlic soup, this  garlic soup looks good, as does this Garlic Soup with Mayo. Not garlicky, but Nigella’s chicken barley soup would be tasty.

If you prefer something more French, there’s this french country soup, and this Pea Veloute with Herbs. There’s also advice on how to make Veggie Soup With Tomato Pistou. Speaking of french, here’s some links regarding Jacques Pepin’s Fridge Soup Recipe, Also Jacques Pepin Fridge Soup Recipe For Leftovers Recipe.

More good economical soups are this Clean Out The Fridge’ Soup Recipe and all those listed here: filling inexpensive soup recipes.

Here’s some easy soup recipes. One for  Chicken Pho, another with Dumplings and then one with vegetables and beef. Also easy: jarred noodle soup.

If you liked the pho idea, then you might want to try:  21 Ramen Recipes to Build a Perfect Bowl at Home.

More help with your soup making: Best Spices and Seasonings for Soup and  What Is the Difference Between Stock and Broth?

Salad: what goes good with soup? Salad, of course. When I make a salad, this is my go to vinaigrette: Silver Palate’s “Our Favorite Vinaigrette”. Superb over greens. Want more dressings? Here could be the Only Five Salad Dressings You Need from Cup of Jo. Need a bargain dressing? Try this good cheap vinaigrette.

If you like bargains: How to make amazing summer salads on a budget from BBC Food.

Speaking of BBC food and salad, take a look at this, Easy salad recipes BBC Food and this, Winter salads – BBC Food. Winter salads. Summer salads. The BBC has you covered.

Famous salads: here are some salads from famous people. There’s Olivia Wilde’s salad, Mark Bittman and his salads  and Alison Roman with her leafy herb salad. Then there’s Jennifer Aniston’s salad, though this argues: You Can Do Better Than the Jennifer Aniston Salad. I guess. Also, it  Turns Out Jennifer Aniston Does Not Eat That Viral TikTok Salad. Oh my! Scandal!

Non-green salads: pasta salad is still salad. So try some Pasta Salad Recipes from Food & Wine. Or this macaroni salad. Or that macaroni salad. Why not a falafel salad?

Amazing salads: a simple green salad is delicious. But if you want something more kapow, try this Yellow wax beans in bacon vinaigrette or this roasted cauliflower salad with lemon tahini dressing. This Antipasto Salad with Green Olive Tapenade Recipe could be a flavor bomb. As could: This Sour Cream Dressing Would Make a Cardboard Box Taste Good. Or so says Bon Appetit. Speaking of BA hyperbole, here are 20 Rules For Making the Best Salads of Your Life.

Sandwiches: of course the other good thing that goes with soup is a sandwich. First off, two of my favorites: a reuben sandwich and a club sandwich. Another favorite of mind is a Cuban. Here’s how to make a  Slow-Cooker Cuban Pork Sandwiches. If you love them like me, you might like this book on them: A new book explores the Cuban sandwich history and its evolution. Being from Cape Breton, another favorite of mine is a Fried Bologna Sandwich. Truly an underrated sandwich.

As for some newer sandwiches I like that are also great, there’s this  kimchi grilled cheese and also  Andrea Nguyen’s Perfect Banh Mi. Fabulous. Also fabulous: these French Sandwiches.

You may argue that a mortadella sandwich tart and an  easy burrito are not sandwiches, but I think they are close enough to include them here.

OK. You have all kinds of ideas to make an amazing lunch. Enjoy!

 

 

 

 

Christmas is coming! Your turkey is frozen! Don’t panic! Do this.

Christmas is coming and your turkey is frozen! What should you do??

That’s easy. Head over to the USDA and check out their advice. You have lots of options, even last minute ones.

I’d add one tip. If you are going to cook it from frozen — or even thawed — have tin/aluminum foil handy. If it is golden brown but undercooked, cover it with foil and continue cooking. The skin will not burn and the meat temperature will continue to come up to the temperature you want.

Good luck! Happy feasting!

How to cook in a tiny kitchen

While generally not a fan of the recipes at this site, this piece at Tasty on how to cook in a small kitchen is jam packed with good ideas.  Even if you have a much bigger kitchen, you could learn a lot from this piece. By the time you are done applying these ideas, you’ll be a much better and much happier cook.

(Image: link to image at tasty.co)

Beef and chicken and pork, oh my. (My cooking interests for December to May, 2022


Yikes! Another too many months have slipped by since I last did one of these. October, February and now May has passed! I have a ton of good recipes and food links to share, so let’s get at it!  🙂

Beef: grilling season will be upon us, and smash burgers are all the rage, so make some advice on how to make those. Perhaps you prefer a steak? Here’s how to Reverse Sear Steak to get THE best result. If you just want a bit of beef, try these Garlic-Butter Steak Bites or this, Easy Beef Cube Steak With Onions and Mushrooms. If you prefer something fancy, go for this, Beef Wellington Recipe or Ossobuco alla Milanese Recipe/. Love them!

Pork: prefer pork? Then how about this recipe for juicy pork chops or this one for spinach mushroom pork chops? Pork Chops with Sherry Pan Sauce with Ras Al Hanout sounds exceptional. Pork schnitzel is also great. Here’s two recipes: Pork Schnitzel with Warm Potato Salad Recipe and this one.

There are so many ways to enjoy pork, from Grilled Korean-Style Short Ribs  to 11 Best Pork Shoulder Recipes. Or just make bacon. Anyway you like it, pork is perfect.

Chicken: how about the other white meat? Here’s how to make exceptional grilled chicken from smitten kitchen. For something a bit spicy, try Chicken Thighs with Burst Tomatoes Harissa and Feta or Nigella’s Slow-Cooker Moroccan Chicken Stew. You can’t go wrong with Chicken Piccata or this pairing of  Chicken Cutlets & Roasted Asparagus. Chicken Quesadillas? Why yes. Or for something you likely haven’t made yet but should, do this, Poul Nan Sos (Haitian Chicken in Sauce, seen below).

Soup/Salad:  Let’s move on to something lighter still, but still tasty. Basque Garlic Soup and Healing Garlic Tonic Soup can both meet that criteria. As can Zuppa Toscana. Go here if you want to learn How to Make Better Soups in general.

Pair up those soups with Roasted Citrus Beet Salad with Goat Cheese or Arugula Salad with Pears and Goat Cheese or the famous Jennifer Aniston salad.

Here’s some more salad goodness from Food and Wine: Yogurt Salad Dressing Recipes and You’re Not Adding Enough Vinegar to Your Vinaigrette.

One pot/sheet pan/slow cook:  these are three ways I love to cook. For example, one pot Greek Turkey and Rice Skillet and One pot puttanesca are both good. As for sheet pan recipes, try Sheet Pan Breakfast, Easy Sheet Pan Beef Skirt Steak Fajitas Recipe, Sheet Pan Roasted Vegetables and Chickpeas Bowl Recipe, Sheet Pan Italian Sausage Bean And Tomato Tray Bake, or Sheet Pan Chicken with Sweet Potatoes and Arugula.

Slow cookers are actually great when the weather gets warm. Try these out:  Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrot, Slow-Cooker Tuscan Pot Roast Recipe, Sweet and Spicy Asian Pork Shoulder, Slow-Cooker Asian Short Ribs, 4-Ingredient Slow Cooker Cola Chicken, or finally Lazy Crock Pot Chicken With Mushrooms.

Casseroles/dump dinners: I’ve been on a kick to make dinners easier, so I’ve been trying making more casseroles and other easy dishes. Here’s what I found: 6 Easy Steps to a Customizable Casserole  by Mark Bittman, Sauces vs. Soups for Casseroles, French onion macaroni and cheese recipe, Easy one-pan lasagna recipe,  and Modern Tuna Casserole. Related, here are the Easiest-Ever Dump Dinners and Chicken Tortilla Dump Dinner.

Cuisines (French, English, Eastern Europe, India): if you find yourself in the mood for something in particular, try these ideas from France: Pate en croute, How to Make Terrine Easy and Simply or La Buvette Terrine. Two sources of UK dining are roast dinners in the UK and UK food. From Eastern Europe, we have Pierogi Ruskie: Potato-Cheese Pierogi, Polish Potato Pancakes (Placki Ziemniaczane), Goulash and Eastern European Main Dish Recipes. Last but not least, Green-Lentil Curry Recipe from the great Madhur Jaffrey.

Sauces: here’s some sauces I like: Peruvian Green Sauce Recipe,  Simple and Delicious Homemade Brown Gravy,  Aioli, and Garlic Sage Brown Butter Sauce.

Pastry: If you want something sweet, try chocolate puddle cakes, Fast Easy Simple Everyday Basic Biscuits, Apple and walnut crumble, or Jumbleberry Crumble also look good.

In addition: none of these fell into a proper category but all are worthwhile, including this recipe for Roasted Red Pepper and Feta Frittata, Lamb Loin Chops with Red Wine Pan Sauce with Cumin and Chiles, and homemade merguez with herby yogurt.

Finally: Here’s some pantry ideas, plus these 31 Underrated Pantry Staples Every Home Cook Should Have.  Here’s how to Convert a 9×13 Recipe to 8×8. .  Here’s why ultra-processed foods have a calorie problem.  Here’s 31 Underrated Pantry Staples Every Home Cook Should Have.  Here’s The 20 Recipes BA Readers Love the Most.  Here’s a list 51 Valentine’s Dinner Ideas for Romantic Rendezvous and Date Nights at Home.  A good piece on Good cheap food. .  If you want to know the What’s the Difference Between Pastrami & Corned Beef? click there.  If you need to know how to light a Charcoal Grill click there.  This is a list of things to move out your fridge.  This is a fine piece on why Appalachia Doesn’t Need Saving It Needs Respect in terms of food.  For fans of Summerlicious 2022.   More pantry ideas . (I should have grouped these.)   On the indispensable rotisserie chickens.  On The Michelin controversy in Toronto.  How to Fry an Egg…Good advice.  Also good advice: Cook well spend less.  This was thought provoking: Who killed the great British curry house?   This was fascinating: Michelangelo’s shopping List.   If you want: Dry-Age Your Meats at Home.  Once the Bon Appetit test kitchen was flying high. Now we have people writing pieces on how their staff (Brad Leone) are causing people to get food poisoning.  Here’s a piece on the creator of fish and chips.  Here’s how to make a Toronto cocktail.

Allright: let’s go grocery shopping! (That’s Michelangelo’s list below.)

(Top image: theculinarycook.com. Bottom from Atlas Obscura)

In praise of non-fancy French restaurants

When I used to think of French restaurants, I used to think “fancy”. Restaurants  with nice table cloths, great lighting, complex dishes, and high prices. Places like  Le Bernardin, Bouillon Bilk, Place Carmen, Maison (S.C.) and more. All fancy, all great and I love them.

While fancy French restaurants are good, I am here to praise non-fancy French restaurants. Restaurants  with basic settings, everyday lighting, simple dishes (often bistro style), and relatively low prices. Sure, the cooking might not be as fancy, but it is still good and it satisfies the need I have for steak frites, moules, pate, croque monsieur, duck confit and inexpensive French wines.

I’ve been fortunate to go to many such places and have loved them. In London last week, I had charcuterie (shown above) at Le Beaujolais. A few weeks earlier I devoured a fine lunch at Fast and French in Charleston. Whenever I am in  Montreal I try and dine at the justifiably famous L’Express. Closer to home, I’m a decade long diner of  Le Paradis and for good reason. Finally, one of my all time favorite places to dine in Toronto is Cote du Boeuf. I was delighted this weekend to savour their oysters, pate, steak frites and duck confit. Fantastic.

There are lots of inexpensive restaurants that serve great Italian and Indian and Chinese and Vietnamese cooking. I love them. I wish there were as many places as those serving everyday French cooking. That would be heaven for me.

Let me know your favorite non-fancy French restaurants. I will add them to my list.

P.S. If you go to Le Beaujolais, get that charcuterie. You will need at least 3 hungry diners. At Fast and French, get the soup and sandwich and wine combo: it’s incredible value. L’express has too many good dishes to mention, but I love the ravioli, though many are big fans of the bone marrow. Le Paradis has great shellfish. Also cheap cocktails: I love their sazerac. The meat at Cote du Boeuf is incredibly good. I try to order many things there, but the steak frites is irresistable.

 

 

Soups! Salads! Oysters! And more. My cooking interests for February, 2022


Well, I have not done one of these since October! You’d think I have stopped cooking! Hardly. I have been cooking a lot. Thanks, Pandemic! 🙂

Some of things below have already been through my kitchen; others have still to make it. All are good. So dig in!

Soup, salad and veg: winter is a great time for soups, and here are some I’ve been making or wanting to make. This Turmeric-Ginger Chicken Soup from Claire Saffitz at Bon Appetit is amazing. Highly recommend it. (Shown above.) Also delicious is this Italian Sausage Tortellini Soup… super hardy that one. If you love sausage in your soup, then there’s Christmas Sausage and Kale Soup Recipe (not just for Christmas). If you want to riff a bit on your soup, then read this: If You’ve Got a Can of Coconut Milk and a Pound of Vegetables You’ve Got Soup. Coconut milk makes any soup rich and creamy. Still into soup? Check out this: 25 Easy Soup Recipes For When You Need a Hot Soup Facial Stat. Do you remember the story of Stone Soup? I do. It really struck me as a kid. What Stone Soup Means to a Seasoned Chef is a great piece on that story. No one writes better about food than Gabrielle Hamilton.

What goes great with soup? Salad! I love a good chopped salad like this: nancy’s chopped salad. Wedge salads are also great. The twist with this one is the use of cabbage. Try it: Napa Cabbage Wedge With Sesame Ranch. Got a bunch of greens? Here’s two great dressings you can put on them and so many different veg too: Greek Salad Dressing and Creamy Herb Dressing.

Speaking of veg, one of my favorites is the humble potato. Here’s two ways to make it less humble: Greek-Style Lemon Roasted Potatoes and Perfect Oven-Roasted Potatoes. The first one goes great with lamb and other Greek foods, while the second one is ideal with roast chicken.

Winter is stew time, so here’s two to cook up this month: Martha’s Hearty Vegetable Stew and Martha’s One-Pot Quick Vegetable and Navy-Bean Stew. Thanks, Martha! Wait, you want more stew?  Try Martha’s Cannellini-Bean and Greens Stew. Easy.

I love a good one pot meal. If you do too, then here’s  14 One-Pot Vegetarian Recipes That Keep Effort to a Minimum.

I am eating lots of gnocchi these days, and this has been one way I enjoyed it: Crispy Pan Fried Gnocchi w/ Brussels Sprouts. I’ve been eating more spinach too. Here’s 3 Reasons Why You Should Be Eating More of This Superfood. Maybe you want to grow your own veg to eat. If so, read this and get going: Plant fast-growing vegetables for a homegrown harvest in six weeks or less.

Fish: one of my favorite types of fish is squid. Here’s two ways to try them from Food and Wine that I thought looked good: Salt-and-Pepper Squid with Chinese Five-Spice Powder and Squid and Black-Eyed Pea Salad. I’ve loved squid for a long time. Recently I’ve developed a love for oysters. I loved this deep dive on them: What Are the Differences Between East and West Coast Oysters?. While you read that, make this pantry classic: Salmon cakes with green beans.

Noodles: if you love pantry dishes, here are two you may want to try, Singapore Noodles and Coconut Curry Ramen. Very slurpable.  And this dish has become a social media darling recently:  Easy Chili Garlic Oil Noodles.

Salt and Lavender: S&L is not a recipe, but a web site. I have been enjoying cooking many of the recipes there. One thing I love about their recipes is how much they embrace cream! Give the web site a visit. So many good rich dinners, perfect for winter. Here’s two recipes from it to give you a sense of what it’s like: Mushroom Stroganoff and Easy Smothered Pork Chops and Gravy. Break out the heavy cream and enjoy!

Chicken: I have been making a ton of chicken recently. More than what is represented here. These are some I wanted to try:

Beef: unlike chicken, I have been making less beef lately. Which is weird because I tend to make it more in the winter. I still love beef, and I’d love to try some of these. Some are fancy, some are basic:

And more: These oddballs don’t fit any easy classification, but you want to see them:

Stories about food: I loved this story, Newcomer from India teaches Cape Bretoners to cook with underused food bank items.  This is fascinating: The Humble Beginnings of Today’s Culinary Delicacies. Finally, two famous food people I follow but for very different reasons: Alison Roman (Alison Roman Just Can’t Help Herself) and Jacques Pepin (6 Best Jacques Pepin Recipes to Celebrate His 86th Birthday).

Thanks for reading all this. As my buddy Jacques says: Happy Cooking!

(Image is a link to Bon Appetit)

BBQ is over! :) It’s time for autumn cooking. (My cooking interests for early Fall, 2021 )


If you are thinking: Bernie, I could really use some good recipes to cook this fall, can you help me? Why yes, I think I can. (I even have some grilling recipes because hey, keep BBQing if it makes you happy.) Here’s my fall list of food links (mostly recipes) I’ve found interesting and that I think you will find interesting too!

Recipes

Fish: first up, here’s a feast of fish recipes. I love clams, and I want to make this: Clams with chili and limes. Speaking of fish with citrus, try this: Citrus Shrimp Rice Bowls. If you are still grilling: This Fish Is Sustainable Cheap and Delicious on the Grill. Or maybe you want to roast: Roast Fish with Cannellini Beans and Green Olives. Do you like cod? If so, here are two for you: Rice Bowls with Flaky Cod and Green Seasoning Baked Cod. Back to shellfish with Quick Calamari With Garlic Mayonnaise  and Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta. Finally, this sounds fun if you want something sushi-like: DIY Hand Rolls Are My Last-Minute Dinner Party Savior. And this is worth a look: The Best Fish Cakes.

Vegetables: when you want carbs and veg: Greens and Beans with Fried Bread. This sound delicious: Vietnamese Tomato Salad. How about some dishes with emulsions? Here’s Carrot and Beet Salad with Scallion Emulsion or Roasted Red Pepper Emulsion. Or how about soups? This sounds amazing: This Lentil Soup Is So Good One Nurse Has Eaten It for Lunch Every Workday for 17 Years  and this sounds classic: make Any Vegetable Soup. If you need dips: Make a Ton of Impressive Dips With This Simple Formula. Or chickpeas: Warm Chickpea Bowls with Lemony Yogurt. Feeling like beans? Here’s 12 Easy Ways to Cook a Can of Cannellini Beans. If you are still grilling: Grilled Mushrooms and Carrots with Sesame. Maybe you are using the oven again…then make Sheet-Pan Ratatouille.  Or bake a pie: Golden Root Vegetable Potpie close. Put your kimchi to work with Kimchi-Fried Grains. Or your last summer tomatoes: rice-stuffed tomatoes.

Chicken: sticking with the lighter items, let’s move to chicken. Here’s a fantastic and varied list of chicken dishes: Chicken Braised in Lime and Peanut Sauce,  Chicken Schnitzel with Crunchy Salad (read this too:  The BA Sandwich Primer: Saltie), Stir-Fried Noodles With Chicken, Coq au Riesling, Curry-Poached Chicken with Rice and Scallions and finally Peperoncini Chicken.

Pasta/Noodles/Grains: are an excellent trio. Let’s start with gnocchi…I highly recommend this: Five Delicious Reasons to Always Have Gnocchi in Your Pantry. I also keep wanting to make these noodles, so I want to try one of these: Dan Dan Noodles, or this (it’s different) Dan Dan Noodles. Pasta Aglio e Olio Gets a Plus One is good for fans of it. Here’s a simple pasta dish: Macaroni and Peas Is the Desperation Meal That Always Satisfies. As is this: Pasta with Sausage and Arugula. Maybe you want to make your own pasta: Make Pasta From Scratch with Two Ingredients. Kudos to you!

What else? If none of those catch your fancy, what about you try this: Make This Pork Roast on Sunday Eat Well All Week Long. Or make this and have them on standby: 4 Homemade Spice Blends That’ll Level-Up Your Meals. This sounds amazing: Burnt Orange and Coriander Roast Pork. Same with this:  Maple Chicken ‘N’ Ribs. Finally there’s Lamb Meatballs With Pecan Romesco and .the Absolute Best Way to Cook French Fries According to So Many Tests.

Lists: I always come across lists of food more and more each month. These are some good ones:

  1. 45 Healthy Dinner Recipes for Low-Stress Weeknights.
  2. 9 Martha Stewart Recipes We Can’t Stop Making from One-Pan Pasta to Slab Pie.
  3. 30 Refreshing Slaw Recipes for Summer.
  4. 29 Healthyish Chickpea Recipes Here for Your Weeknight Dinners.
  5. These 81 Easy Pasta Recipes Are Your Weeknight-Dinner Saviors.
  6. Our 11 Best Summer Sangrias Including One With Rose.
  7. 30 Juicy Pork Chop Recipes for Easy Weeknight Dinners.
  8. 18 Classic French Appetizers.
  9. 9 Ways To Use Up Overripe Fruit.
  10. Arugula Salad With Shaved Parmesan Three Ways

Not recipes, but interesting: 

For steak lovers, here’s:  Cuts Of Steak Ranked From Worst To Best. For fans of budget cooking like me:  The Healthyish Guide to Low-Waste Cooking. You might ask: Why Do American Grocery Stores Still Have an Ethnic Aisle? Why indeed. Is American BBQ ethnic. I dunno, but here are two good pieces on American barbeque:  The Evolution of American Barbecue and  The media has erased the long history of Black barbecue skewing our understanding. As you know, fermented food is hot:  How Fermented Foods May Alter Your Microbiome and Improve Your Health. Finally, this was excellent:  Chez Panisse reimagined the way we eat. After 50 years is that enough?.

Happy cooking!

No time to mediate or do other relaxing things? Why not try making risotto?


Yes, making risotto is a highly relaxing thing. It’s a dish I love to make just for the way it calms me down (not to mention it is delicious). You have to be mindful when making risotto. You don’t have to be constantly stirring it, but you do need to be attentive to it. Steam rises off it as you cook it, and that is relaxing. Once you get the hang of it, being mindful of the transformation of the dish is also relaxing.

Need more persuasion? Here’s the chef and owner of the River Cafe who thinks the way I do: A Chef’s Advice for Relaxation: Stir Some Risotto – The New York Times.

If the idea appeals to you, here are 20 Easy Risotto Recipes To Make All Season Long from Chatelaine.

Start off with a classic parmesan risotto and go from there! It’s really not that hard. Plus, as I argue here, it’s a great way to use up veg. Enjoy!

(Image by Roberto Caruso: linked to in the Chatelaine recipe.)

 

 

How to Make Dinner When You Can’t Even

If I were to ask you “are you sick of cooking from home during the pandemic?”and you threw something in my general direction while screaming “YES!”, then I highly recommend this: Easy Dinner Recipes (Without Having to Cook Anything) – The New York Times. 

Ali Slagle does a great job of helping you put together a meal using a simple formula.  So if the thought of getting out a recipe is painful and the thought of ordering take out is equally so, check out that piece from her.

(Photo: Linda Xiao for The New York Times. Food Stylist: Monica Pierini.)

My cooking interests for Summer, 2021


Whew, it’s been awhile since I wrote about my cooking interests, and in the meantime the list has been building up with all sorts of delicious recipes. As well, I’ve found interesting essays and articles on food generally. Here they are: dig in!

Recipes: I have found so many good recipes I am going to separate them out just to make some sense of them.

Group Recipes: First off, here are some links to recipe lists that are rather good. Ottolenghi has some quick 15 minute lunch recipes that look good. Table for One is full of great solo recipes. Bon Appetit has compiled a list of their readers’ 23 Favorite recipes… some good ones there. A friend pointed out this collection of lovely recipes from Nigel Slater. Well worth a look. I have been craving meatballs lately. If you have too, Chatelaine can help you out there. The site Cup of Jo has a great list of Quick dinners. I like the recipes there a lot. If you feel like a salad, Bon Appetit has some salad ideas for you. Maybe you want soup? Food52 has 16 soup recipes to enjoy. Maybe  you are too tired to cook at all. If so, check out 14 No-Cook recipes for hot Days or lazy nights. Finally here is an insane list from Bon Appetit: 76 of Our Best Steak Recipes from Rib Eye to Skirt Steak Fajitas to Skewers. Fire up the grill.

Italianish Recipes: I always love a good carbonara recipe. To go with that, from SaltFatAcidHeat, here is a good focaccia recipe. Remember how I said I liked meatballs? Here’s a  meatball recipe from Budget Bytes.  I highly recommend you make this right away: My favorite Tuscan fries from Nigella. Or maybe you want a nice antipesto plate of roasted veg.

Ok that was nice, now back to meatballs, with Martha’s Spaghetti and Meatballs and Melissa Clark’s pantry meatballs

Low cost/pantry/cucina povera: Speaking of Melissa Clark’s pantry meals — all of which I am a fan of — here are a few more. For instance this is a nice and easy meal of root vegetables paired with chickpeas and yogurt. Or this sausage and veg soup …sounds great. How about putting this savory loaf packed with cheese and olives to go with it? Sounds just right. Thanks, Melissa.

Meanwhile if you are in the mood to make loafs, I recommend these three meatloafs from Martha that are more French in style than American. There is Spicy Butternut Squash Meatloaf and also this Spanish-Style Meatloaf. Yum!

Still in the mood for more ways to eat cheap and healthy and lazy? Then read this.

Meat recipes:  Speaking of eating lazy, I love cutlets for that. Here is Smitten Kitchen with a good chicken cutlet recipe. If you fancy pork, read this:
The Pork Chop Recipe That Finally Got Me on the Pork Chop Train. If you prefer beef instead, here’s a  flank steak recipe with Bloody Mary Tomato salad (wow) and here’s a recipe for grilled rib eye with shishito pepper salsa.

Soups, sauces and salad recipes: no particular reason for this grouping, I just like it. Here’s a nice fennel and citrus salad.  Here’s something you can have for days: Just-Keeps-Getting-Better Lentil Salad .

Need some sauces? Here’s two: a nice green sauce and a good veloute sauce.

We have a range of soups as well: from cucumber to French Onion with Comte. Here’s a general recipe to make any purred soup in 5 Steps. Last but not least:  If You Have Kimchi You’re Steps Away From This Soup. So sez Melissa Clark’s pantry.

Other recipes: Here’s a nice noodle dish to try. Here’s some paleo recipes that looked promising: for fans of paleo. Did we forget drinks? Ok. Here’s a good recipe that is a base for all your summertime cocktails: homemade sour mix. Get to work on your braising. I haven’t tried this but if it works it will be fantastic: making caramelized onions in the oven.

Non-recipe related: Wow. That’s a lot of recipes! Here’s some other things that seemed interesting. For example, here’s three interesting stories on French chefs dealing with the challenge of Michelin ratings: Un! Deux!Trois! Here’s a good story on space food, while here is another one on the economics of casseroles.This guy missed airline meals so much he makes them at home. Ok…sure. For fans of this chef, here’s a good  write up on Eric Ripert’s latest cookbook on Vegetables. This was fascinating: Costco Builds Nebraska Supply Chain For Its $5 Rotisserie Chickens. I loved this piece on Caroline Fidanza, the chef who used to run the beloved Saltie’s in Brooklyn. Epic sandwiches! How about this great all purpose pan? Print this of if you bake: Converting cake recipes to different pans Finally, for fans of hot sauce, here is A hot sauce guide with tips for how to use 8 common styles. 

Wow. That’s a ton of food links! I hope you found some useful. Happy cooking!

(Image of Caroline Fidanza focaccia sandwich via TASTE.)

On Jacques Pepin

I am a big fan of Jacques Pepin: I watch his Instagram videos from start to finish. If you want to see why they are great, you can go here and see YouTube version of them all.

I especially liked this one:

Pepin also has a “new” cookbook out. You can find out more about it at the Times:

One thing I love about Pepin is his approach to cooking is truly about making the most of it. Every Tuesday he prepares budget versions of some dishes. He uses the microwave…he even uses Spam. Hey, he’s Jacques Pepin, he can do what he wants. And I think his use of low cost foods and his practice of not throwing away food or wasting it is admirable

P.S. Not Pepin, but something similar: Old Italian cooking.  Love it.

My cooking interests for May, 2021 (maybe)

This was originally a list of things I was going to cook: my cooking projects. But to be honest, I was not cooking most things. So I am revising the focus to things I am interested in, food-wise. Maybe you will make them. If you do, let me know!

Recipes: This looks like a beautiful cake (image above). If you like a good chowder, try this from Food52. If you love to cook with cream like I do, check out this list. I want to try and BBQ a whole fish this week. I might try this recipe for stuff black bass. If you need some good vegetarian recipes for summer, go here. Here’s a good recipe for a spinach ricotta cannelloni from Jamie Oliver. I am a big fan of Jacques Pepin and budget cooking. If you are too, check out this. If you don’t know what to cook, try this tool from Epicurious.

Other food stories: On the outrage over fake meat. Keto diets can help if you are trying to cut down on drinking. Finally, here’s a good story on what they eat on the space shuttle. Fancy.

 

My cooking projects for the month of February and March (maybe)

This is the second in a list of (aspirational?) cooking projects/lists. I say aspirational because I only cooked a fraction of what I planned to cook with the last one. Ah well. It’s good to have a goal. It’s fun to share cooking ideas too. Plus I will look back years from now and think either: oh yeah that was delicious, or, what was I thinking? 🙂

Here’s my latest list:

TikTok Cooking: TikTok is influencing a lot of things these days, including cooking. The baked feta dish I had and it was delicious! Here’s one version of it:
baked feta with tomatoes and chickpeas from smitten kitchen. Another thing I saw people do was the tortilla fold. Haven’t done that yet but want to try it. Here’s more on it: The TikTok tortilla trend is a quesadilla with extra fun folded in – The Washington Post

Kimchi: I have a desire for kimchi and I have a big jar in the fridge. Here’s two recipes I want to try using it. Both are simple but both look delicious: Kimchi and Ketchup Fried Rice and Kimchi Roasted Salmon

Meatballs: I’ve been craving meatballs lately. I’ve made two of these: this one Crispy Sheet-Pan Meatballs with Salsa Verde Recipe from Bon Appétit and this one: A Newsletter #14 from Alison Roman’s newsletter. I haven’t tried this Mojo Meatballs Recipe from Bon Appétit or this tomato-glazed meatloaves with brown mashed potatoes but I want to. I love Greek flavours, so I may make this too:
Easy Greek Lamb Meatballs Recipe with Dill Dipping Sauce.

Dill/Greek flavours! Speaking of dill and Greek flavours, here’s a ton of recipes to use up that dill: 20 Best Dill Recipes – What to Make With Dill | Kitchn. Still want more dill recipes? Head back to Alison Roman’s newsletter for that.

Moving from dill to greek, here’s a nice looking Lemony Garlic Chicken and Orzo Soup from Half Baked Harvest. And finally, yes, more meatballs:
One Skillet Greek Meatballs and Lemon Butter Orzo. – Half Baked Harvest

Garlic soup: I was wanting to make garlic soup so I did some recipe research on it. I tried one of these, but the result was underwhelming, despite using good ingredients. Not sure why it was a dud. Need to retry. Meanwhile, here’s some recipes:

Soup and salad: here’s some more soups I want to try, and one salad I have tried and enjoyed: Miso Soup from Mark Bittman, and since I have a lot of lentils, Vegan Red Lentil Stew from Budget Bytes. If you want a reliable salad to go with all your pasta dishes, I recommend this: Italian Chopped Salad Recipe from Bon Appétit

This is a real project: I love Dan Dan noodles. I have a recipe for them that approximates the taste, but is not the same. THIS recipe seems like it would be more like it, but I am not sure I can find all these ingredients: Dan Dan Noodles: Authentic Sichuan Recipe from The Woks of Life


Indian / Asian flavoured dishes: that’s a poor description for a list of great looking dishes. Give your slow cooker a workout with this: Slow-Cooker Chicken Tikka Masala Recipe from Real Simple or this Slow-Roast Gochujang Chicken Recipe from Bon Appétit. For something faster, there is Chicken Satay with Peanut Sauce from Damn Delicious. And if you want to work your sheet pan, there’s Sheet-Pan Garam Masala Chicken Recipe via Bon Appétit.

Skewers: I’ve been wanting skewers lately. Really any meat marinated, cut into cubes and combined with fruit or veg will do, as this argues: How to Make Skewers for Pork, Chicken, Steak, and More | Bon Appétit. That said, here’s a specific recipe I may try: Grilled Sirloin Skewers with Peaches & Peppers Recipe from MyRecipes

Good sides: are good. Salad always works, as does simple rice. For something a bit finer, there is this: Muffin Tin Cheesy Potato Gratins Recipe from BettyCrocker.com

Bistro: I’ve been think a lot about bistro food this winter. Maybe it was after reading how this woman turned a cookbook into a cooking school: The Balthazar Cookbook: My Personal Cooking School. Here’s some nice recipes I found from Chatelaine: Bistro lentils with sausage and French bistro steak & tomatoes.  This  Apple Crunch Tart by David Lebovitz would go well in any bistro. As would this Sole with Lemon-Butter Sauce Recipe from Martha Stewart

Kosari/No recipe meals: I am a fan of recipes that are more like guidelines than strict instructions. If you are a fan of that too, try this: This Koshari Recipe is Easy to Make and Comes Together With Whatever Leftover Grain and Beans You’ve Got from Bon Appétit. If you prefer a recipe, then this will get you there: Koshari Recipe from Food.com

Tacos! And slow cookers:  I love slow cookers and I love tacos. So I think I will love these two recipes, one for beef, Slow Cooker Barbacoa Beef from Kitchn and one for pork, Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) from Cafe Delites

Fancy: I made this for my daughter and it came out well: Pan-Seared Sea Scallops with Cauliflower Purée and Fried Capers – Recipe from FineCooking. Next time I might add a bit of milk or other dairy to make the sauce creamier, but otherwise excellent. (The top image is it.)

Fun: I used to love an Orange Julius when I was a kid, so I will be trying this: Homemade Pineapple Orange Julius from Budget Bytes. I love a good breakfast sandwich, and although I am lazy in the morning I might give this a go: BA’s Best Breakfast Sandwich Recipe | Bon Appétit

Finally: a good pantry meal for busy weeknight is this: Cajun Salmon Burgers Budget Bytes. I might try this soon…it’s simple but perfect (and sorta bistro): Cast-Iron Roast Chicken with Crispy Potatoes Recipe | Bon Appétit. I have made a number of these recipes and they were great. Perfect for winter: 7 Delicious—And Pantry Friendly—Casserole Recipes | Chatelaine. And while I can’t say they make these pork chops in Vietnam, I can say it has flavours you have come to expect from Vietnamese food, and is likely delicious:
Vietnamese Pork Chops Recipe from Alison Roman/Bon Appétit

There was a lot of Alison Roman recipes in this, from the meatballs to the pork chops. But lots more as well, including Chatelaine, which has many great recipes. Let me know if you make any of them!

If you are tired of cooking, you need quarantine cooking help


At the beginning of the pandemic there was lots of advice on  cooking and baking being published. Then summer came, and it seemed to have stopped. Restrictions loosened, people went out to restaurants, and in the meantime much of that advice got shelved.

It’s winter now.  In the middle of the second wave with more lockdowns and restrictions, we need that advice again. Bad news: I don’t see as much new material on it. Good news: the old material from before the summer is still good. Case in point, this, from the New York Times: Our Best Recipes and Tips for Coronavirus Quarantine Cooking – The New York Times.

There’s lots and lots of good advice and good recipes there. More than enough to keep you going for the next few months.

My favorite of the lot are the recipes from Melissa Clark. If you don’t know where to start, start there. But really any of the pieces in that long list of recipes and tips are good.

As Jacques Pepin likes to say: happy cooking!

(Photo by Jeff Sheldon on Unsplash)

 

Merry Christmas! Here’s everything you need to know about making a turkey but were afraid to ask (or do)

Merry Christmas! I hope the day is a peaceful and joyous one for you and yours.

As part of the celebration, you may be making a turkey. Good for you. But making a turkey can be daunting and fearful. You need help. You need a guide. Indeed, what you need this excellent guide from epicurious. It will help you get it done like nobody’s business.

All the best to you and yours on this great day. Merry Christmas. And happy New Year to you as well.

My cooking projects for the month of December and January (maybe)

I go through periods of cooking just the basics, followed by furious sessions of mad cooking. I think I am going to be transitioning from the former to the latter over the next while. So I have pulled together these recipes of pretty basic things to try out and perhaps add to my repertoire. You might want to as well.

Sushi-ish: I have a bag of sushi style rice just sitting in my kitchen asking me to make some sushi, so I think I might use these to give it a go: How to Make Sushi (with Pictures), How to Choose Sushi-Grade Seafood, Homemade Sushi: Tips, Tricks, and Toppings! – Peas and Crayons, 30 Good Ideas for Sushi Roll Fillings – Easy Homemade Sushi: and even Make a Sushi Bowl at Home — With Canned Tuna | by Mark Bittman | Heated

Crepes: I love dishes that allow you to experiment, and I love food you can carry. Sushi rolls are one form of that. Crepes are another. I want to try one or both of these. This is classic: Robyn Cooks: Ham, Asparagus, and Swiss Cheese Crepes and this sounds amazing: Shrimp and Sugar Snap Pea Bánh Xèo (Vietnamese Sizzling Rice Crepes) Recipe.

Noodles: two of my favorite noodle dishes are these too. Gonna try at least one in the next while: Dan Dan Noodles Recipe and  Singapore Noodles. Can’t go wrong with a spicy bowl of noodles.

Nashville-Style Chicken: I’ve been wanting to make this for awhile, but I have balking at it. It sounds exciting and dangerous. 🙂 But one of these recipes ought to fit the bill. Some of them are more authentic and some less so: Nashville-Style Hot Chicken Recipe | Bon Appétit, Nashville Style Hot Fried Chicken – From A Chef’s Kitchen, Nashville-Style Hot Chicken recipe | Epicurious.com, Nashville Hot Chicken, the History Behind the South’s “It” Dish and  What Is Nashville Hot Chicken? | TASTE

Cuban sandwiches: I have long loved classic sandwiches like a Reuben or a Club House. I have recently added Cuban sandwiches to that list. Such a great combination. Here’s three I liked: Cuban Sandwich Recipe | Tasting Table, Cubano: A Traditional Cuban Sandwich Recipe and 
How to Make Real-Deal Cuban Sandwiches | Serious Eats.

Gonna try and see if I can perfect these. Maybe slow roast some pork just for the sheer deliciousness of it.

Quesadillas: they aren’t really a sandwich, any more than a hot dog or a crepe is a sandwich, but again, a good bit of walking around food. Roasted Corn Quesadillas – Step by Step Photos – Budget Bytes is a nice version of one. And this is just a nice piece on how to appreciate them in general: How to Pair Wine With Quesadillas | Food & Wine.

Perfect for when you are kinda too tired to cook.

Breads: of course if you want to make sandwiches, you want bread. You may even want to make your own. I have. In that case, consider: Easy No-Knead Focaccia Recipe, No-Knead Ciabatta, Shockingly Easy No-Knead Focaccia Recipe, and No Knead Focaccia Rolls.

Various cozy dishes for the cold: Now it is winter, I start hankering for dishes like these: The Coziest Vegetable-and-Sausage Soup for Those Chilly May Days – The New York Times (I love this one), Kielbasa, Apple, and Onion Strata with Mornay Sauce Recipe (love stratas too), The 10 Most Popular Soup Recipes of 2020 | Bon Appétit (we all need good soups), Homemade Potatoes Au Gratin – Budget Bytes (perfect with everything), Kimchi Fried Rice, White Fish & Scallop Chowder Recipe on Food52, Mary Berry’s beef stew recipe, and Goulash recipe. And this is always good: Pasta e Fagioli with Escarole recipe | Epicurious.com.

Pork chops: I think pork chops are underrated. You can do so much with them. For example, here’s just two good examples: Baked Honey Mustard Pork Chops  and  Blackberry Sage Pork Chops. 

I also note that pork is sometimes the loss leader in my meat section. For those weeks, having these recipes on standby makes sense.

Salad: here’s one to go with those chops and pretty much everything else: Italian Chopped Salad Recipe.

Good snacks: You need ’em. Here’s two: Toasted Sambal Cashews Recipe, and Marinated Olives and Feta Recipe 

Pét-Nat: I had a period when I was drinking a lot of this during the pandemic. I still like it, but it can be hit and miss with it. If want to learn more, read this: A Beginner’s Guide to Pét-Nat, A More Affordable Champagne Alternative. 

Two thoughts: one, Pét-Nat is harder to find that the article let’s on. Two, the true and better affordable alternative to champagne is cremant. Get that instead.

Finally: I think I am going to do some BBQing over the winter. I may even do charcoal and do this: How to Build Your Own BBQ Chimney « Food Hacks :: WonderHowTo. 

Then I’ll get some steaks like this and cook them: How to Cook Tomahawk Steak · i am a food blog.

Now will I do all these? Likely no. But it’s good to have goals/aspirations, and fwiw, these are mine.

On pantry cooking with Melissa Clark

One of the better things that came out of the pandemic is this series of recipes published in the New York Times and written by Melissa Clark: From the Pantry – The New York Times.

I loved how each recipe is really a cooking lesson more than a step 1-2-3 recipe. By the time you made a dish, you can already imagine making it a dozen different ways with the suggestions she provides. That’s especially good for people who are not comfortable changing recipes around. If you are one of those people, you’ll be much more confident improvising with ingredients after you have made a few of these meals.

I also liked that the recipes really cover a range of meals, from breakfast to dinner, from salad and soup to dessert. Now that there is quite a few recipes listed here, you can pick and choose what suits you.

Finally, I like that the Times didn’t firewall off this content. Anyone can see the recipes: you don’t need a subscription to the Cooking section of the paper/website.

I highly recommend these recipes. Go use some and become a better cook.

(Photo by Nadia Pimenova on Unsplash)

How to show you are a fan of a cookbook? Well if you are a fan of “Nothing Fancy”, you do this


You create an entire web site about it! This is a pretty amazing project. The author cooked his way through over 100 recipes, took a picture, and rated them (with emoji no less!)  It took him over a half a year, but I am impressed by it all.

I find if I cook 20 recipes from a cookbook, I am happy with the results. To cook over 100 recipes like this is impressive imho.

To see what I am talking about, checkout “A little fancy”.

On the Silver Palate Cookbook

I started thinking about the Silver Palate cookbook again after reading this piece in Bon Appetit: How the Silver Palate Cookbook Changed Our Cooking

It’s funny to read the staff of Bon Appetit talk about this as their parent’s cookbook. To me the tone is nostalgic. Perhaps they believe it is dated. Like any decades old cookbook, it is dated in a way. There’s lots of things in there that was novel and daring at the time but now are passe, and ingredients which are now commonplace were once hard to find.

But there is much about the book that is still great. The layout and design, for one thing. And some recipes stand the test of time and became classics. It’s so much more than a collection of recipes.

In some ways, publications like Bon Appetit are the same. Many of the things I’ve said about that cookbook will apply to Bon Appetit over time.  And like the Silver Palate cookbook, I believe people will look back on Bon Appetit in this era the way the folks at BA look back at this kitchen classic.

If you haven’t read the Silver Palate cookbook in some time (or ever), you can read (at least some of) it online.

P.S. I came across another article on the Silver Palate in the New York Times, and similar to Bon Appetit, the author was condescending towards it and the owners of the place. Odd. Especially since the Cooking section recently did two versions of the Palate’s classic dish, Chicken Marbella. Here’s a weeknight version of the recipe, and here’s the standard version. Go and make either one whenever you get a chance. You’ll be glad you did.

In praise of long recipes


Two pieces recently make the case for long recipes. This one, directly: The Case for Very Long Recipes | TASTE. 

And this one, indirectly:  Jerk Chicken So Good I’ve Been Making It Every Summer for 25 Years – The New York Times

The first one makes the direct case that long detail makes for a better recipe, and I agree with that. If you just need a list of ingredients and short steps, go to allrecipes.com and you can find it. If you want to know why things are done a certain way and why certain ingredients are used and how they should be cooked, then a long recipe is preferable.

The second one, by Gabrielle Hamilton, makes the case indirectly. The recipe comes at the end of a long essay that explains the origin of it. You could just read the recipe, but you’d be missing out on so much if you just did that.

I get why people hate long recipes. Not everyone who writes a long preamble before a recipe can writes as well as Hamilton. But it would be a shame if cooks stopped trying.

One site that does this really well is BudgetBytes.com. She has a button at the top that let’s you jump to the recipe, which is in the middle of the piece. At the top of the piece is her thoughts on the recipe. Then the recipe. Then detailed instructions on how to prepare the dish. Smittenkitchen.com also does long recipes, and they are also really worth reading through.

Image from here.

The rise and fall of French cuisine?

So says this article: The rise and fall of French cuisine | Food | The Guardian.

I tend to disagree with the pessimistic assessment, but regardless, I recommend the piece because it really does cover what has happened to food and cooking in the last 50 or so years. For people who love food, it’s a worthwhile read.

I think the decline of French food is relative. So many more cuisines have been discovered and appreciated, from Italian to Vietnamese, that French cuisine has competition for people’s attention. That comes across in this piece: Bon appétit! How I rediscovered the joys of French cuisine | Food | The Guardian.  

It’s a good thing we have so many people writing and thinking and preparing food in new ways. French cuisine may no longer be dominant, but it is still great. And if you are going to Paris,  then check out this list of David Lebovitz for what he recommends in his city.  Or this list, somewhat dated, may still have value:
Top 10 budget restaurants and bistros in Paris | Travel | The Guardian

Six links for minimalists


There’s a little bit of everything here for those who aspire to a minimalist lifestyle, from fitness to decor to cooking. Enjoy.

  1. The Minimalist’s Strength Workout – Outside – Pocket
  2. Y Home Minimalist Apartment by Office ZHU – Design Milk
  3. Colorful Minimalistic Photography By Collin Pollard – Fubiz Media
  4. Budget-Friendly Amazon Minimalist Home Decor | Apartment Therapy
  5. minimalist barbecue sauce – smitten kitchen
  6. Cacio e Pepe Recipe | Bon Appetit

A great list of interchangeable ingredients to turn to when you are cooking, from Mark Bittman

Is this list.

Print it off, leave it in the kitchen, add your own items.

I often use sriracha for dried chilies, or even any hot sauce, for when you just need some heat. Likewise, if you don’t have jalapenos, you could also replace them with some of other heat source. (If it is a lot of jalapenos, you might use regular peppers with some chilies or other hot things to add the appropriate level of hotness.)

Finally, I’ve seen people suggest replacing creme fraiche with full fat greek yogurt.

10 Spectacular Roast Recipes That Aren’t Turkey

Many people

  1. want to make a roast turkey for Christmas
  2. do not want roast turkey

If that’s you, Chatelaine has your back with this:  10 Spectacular Roast Recipes That Aren’t Turkey | Chatelaine.

They truly are spectacular recipes, perfect not just for Christmas but any time of the year (ahem, winter) when a good roast is just what you need.

Cook90: a goal for the new year

Can you cook 90 meals in a month? For many it sounds daunting. I like to cook and even I am not sure that I could do it.

If you like a challenge and the idea of it, there is a book you should consider: Cook90: The 30-Day Plan for Faster, Healthier, Happier by David Tamarkin from Epicurious, at Amazon. (Also available in Canada at Indigo).

I heard of it from Mark Bittman and his newsletter (which I recommend also).  One good quote from the newsletter was this:

“Entire industries want us to believe that cooking is so much harder and more time consuming than it really is.”

It’s true that you can make complex meals, but a simple green salad, a fried egg with toast, or those two things combined can make up a home prepared meal.

 

Everything you need to know for sheet-pan cooking can be found here

Everything you need to know for sheet-pan cooking can be found here at this page: How to Make a Sheet-Pan Dinner – NYT Cooking

It’s a comprehensive review on how make any meal using a sheet-pan. If you are a fan of cooking that is easy like slow cookers then you want to check this out.

How to guides are great for people who like to come up with their own recipes. It’s also great if you are trying to use up various ingredients in your fridge.

The weather is getting cooler. It’s time to start using your oven again. This guide will help with this.