Entries Tagged 'Recipes' ↓

Gobsmacked. I thought I was pretty well versed in what one could dowithcabbage, addicted to the stuff as I am. Whether it’s braised,instewed,stuffed,boiled, ormade into coleslaw, weeat cabbage in every which wayaround here. But this my friends, this has to bethe easiest way to preparecabbage and still have it taste great. [...]

Years ago in Manhattan, there was a rather famous German restaurant bythename of Luchow’s. It wasestablished in 1882 and operated continuously for ahundred years, finallyshutting down in 1984. In its heyday Luchow’s was wellknown as a hang out formusicians and entertainers such as Steinway, Dvorak, andlater, OscarHammerstein. It even had a [...]

“Got knots?” Simply Recipes contributor Hank Shaw does, and boy are theygood. Enjoy!~EliseWhen I was a kid growing up in New Jersey, one of my absolutefavoriteafter-school treats would be to walk over to Ferraro’s, dig through mypocketsfor loose change and buy some garlic knots — garlicky, buttery rollsmade fromstray bits of [...]

Updated. First posted in 2005.Now here’s a good one for a cold winter day.Talk about melt-in-your-mouthdelicious! A hefty pork shoulder is slathered witha rub of fennel seeds,pepper, thyme, rosemary, and garlic and set to marinatefor a day or two in thefridge. It is then nestled in a bed of sliced apples and[...]

Although at first glance it may not look like it, with ourNorthernCalifornia sunny skies and green lawns, winter truly is here. Theleaves haveall fallen. The fish in the pond are half asleep. Several of thelettuces inthe garden have succumbed to frost, while the chard and parsleythankfully arethriving. It’s still, quiet, and [...]

Hank Shaw is back, tempting uswith pumpkin ricotta gnocchi. It’s crazy good,and actually not as hard as youwould think to make. Enjoy! ~ElisePumpkinravioli with brown butter and sage is a classic for a reason: Thecolor, thetexture and the flavors of winter squash, fried sage and brownedbutter are amatch made in heaven. [...]

Homemade stock almost always tastes better than boxed or canned, and thisisnever more true than with vegetable stock. In the case of chickenorbeefstock, the stock comes from cooking bones in water on low heat, forseveralhours. With vegetable stock, there are no bones to cook, so the richnessof thestock comes from the [...]

Edamame (A-dah-MAH-may) are nothing more than fresh soy beans.Typicallycooked in heavily salted water, they are usually found in the shellserved atJapanese restaurants. Having first encountered them in bars when Ilived inJapan, I’ve always thought of them as the Japanese version of abeernut—they’re salty and go great with beer. They’ve recently become [...]

Chicken soup doesn’t need to take hours to make. This is a simple,lightchicken soup that is richly flavored with shiitake mushrooms, andbrightenedwith fresh ginger and soy sauce. The stock is very light, and comesjust fromthe cooking of the ingredients for less than half an hour. But thecombinationof the ginger, chicken, mushrooms, [...]

My dad is a meat and potatoes person. And as such, you can almostalwayscount on potatoes as part of the dinner meal at our home, most oftenboiled.Usually I skip them (more for dad) in favor of something green. Theother day though, mymother made a cheesy boiled potato dish that I couldn’tstop [...]