Tag Archives: food

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Bon Appétit pays homage to red sauce restaurants

Bon Appétit has a rich list of articles and photos paying homage to red sauce restaurants in America. You likely know this type of joint. It has:

The oversize portions. The red-and-white-checked tablecloths. A carafe of the house red. Old-school Italian-American restaurants, a.k.a. red sauce joints, are the kind of institutions you’ll find, with very few deviations, in just about any city in America. But as we discovered upon reaching out to dozens of writers, chefs, and celebrities, these restaurants are about a lot more than a plate of penne alla vodka. Whether or not you’re Italian, red sauce likely means something to you—about family, or home, or history, or politics, or class, or citizenship, or selfhood, or otherness, or all the above, or a million other things. And that’s what this package is all about. Welcome to Red Sauce America.

For a feast of this type of dining, see here: Welcome to Red Sauce America – Bon Appétit. 

 

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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.

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My new favorite dish: Andrea’s Pasta with Pork Ribs from Mark Bittman

I made this last week and I’m thinking of making it again this weekend, it’s that good: Andrea’s Pasta with Pork Ribs, via Mark Bittman.

It has all the benefits of a good marinara dish, but the ribs really take it to a whole different and higher level. It is especially good with cheap pork ribs that might not make sense grilled due to being an odd shape. Those ribs are perfect here.

If you want, add more garlic…I added twice this amount. I also threw in sprigs of fresh herbs too. I went with basil, but I am sure rosemary or thyme or marjoram would be great.

I also doubled the ribs and I took  half, deboned them, then chopped them into bite sized pieces and added them to the sauce. The other ribs I garnished the pasta with.

Finally, since you have so few ingredients, try to use really good tomatoes and cheese. You can skimp on the ribs and get gnarly ones because they will still taste great, but the tomatoes especially make a huge difference here. Same with the cheese.

Superb.

The joy of midnight pasta

If you are busy, or don’t feel like cooking much, or don’t have much in your fridge, then this pasta recipe is for you. It’s hard to believe something this simple could be so good, but it is. Lots of flavour with very few ingredients, ingredients you can have in your pantry.

Give it a try, especially when you are short of time, money, or food.

The photo is of the dish I whipped up one night.

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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.

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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.

 

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Thinking about sriracha


This is a great piece: Not So Hot: How I Fell Out of Love With Sriracha | TASTE  by David Farley. Sriracha is starting to reach the level of ubiquity that we associate with ketchup and it’s been so readily adopted that I doubt people think too much about it. If you have feelings about it — love or hate — then you want to read Farley’s piece.