Red Wine-Braised Short Ribs

Beef Short Ribs

We merged a Bon Appetit recipe with a (strikingly) similar recipe from my canning book (which recommends topping the finished product with pickled red onions) and sprinkled it with input from Tom Colicchio.

Makes about 4 servings.


Your rating: None Average: 2 (1 vote)

Tandoori Chicken

Tandoori Chicken

Trying again with a loose interpretation of">this recipe:

Blend into a paste:

  • Juice of 1 lemon
  • 3 jalapenos
  • 5 cloves garlic
  • 1½" ginger, chopped
  • ½ cup yogurt
  • 2 t smoked paprika
  • 1 t coriander
  • 1 t chili powder
  • pinch of saffron, crushed
  • 5 t garam masala or chicken tikka masala

Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

Cut chicken breast and thighs into even chunks, ~1-2".

Your rating: None Average: 1.5 (2 votes)

Lamb Vindaloo

Lamb Vindaloo

This recipe was awesome. Delicious and super easy. Made by simplifying a slightly (but not much) more complex recipe from Madhur Jaffrey’s Indian Cooking.

Serves 6.

Vegetable oil
2 medium onions, peeled and sliced into thin half-rings
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated and peeled
5 Tbsp white wine vinegar
1 Tbsp ground coriander

Your rating: None Average: 4 (1 vote)

Steamed buns with Pork Belly

Steamed Buns with Pork Belly

While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

The components are:

  • steamed buns
  • roasted pork belly (start with 3lbs skinless pork belly)
  • scallions
  • sweet pickles
  • hoisin and siracha sauces

The candied crispies from the roasting of the pork make a fantastic condiment to the buns

Pork Belly

  • 3lbs skinless pork belly
  • ¼ cup kosher salt
  • ¼ cup suger
Your rating: None Average: 4 (2 votes)

Spanish Gazpacho


I grew up eating americanized gazpacho (from various supermarkets and restaurants) that, though good, has nothing on a true creamy Spanish-style gazpacho. On my first trip to Spain, I had an absolutely delicious gazpacho in a random (and probably tourist trap) restaurant on Las Ramblas in Barcelona. I still remember that dish and seek out true Spanish-style gazpacho wherever I can.

So I was delighted to find, upon reading James Michener's Iberia on my second trip of Spain, a recipe for authentic gazpacho included in this wonderful travelogue of the author's time in Spain in the 1960s. Even though Spain has changed much since this book was written, it is still a very interesting account of the country, and I would highly recommend this book for anyone traveling there. (As a side note, unrelated to gazpacho, while I was in Toledo, I sought out a restaurant that Michener frequented and spoke with the owner, "la jefa," who fondly remembered him.)

(And back to the soup... beginning on p. 340, incidentally where my book is starting to come apart) Michener says "gazpacho is Spain," and he is absolutely correct. He tells the reader, "If you ever travel in Spain and come upon a restaurant that serves gazpacho, take it, because no other dish in the country will you remember with such affection." After describing the recipe, he remarks "No part of this strange recipe sounds very good, but taken together and properly blended, these ingredients produce a soup which is as distinctive as vichyssoise."

Whenever I make gazpacho, I use Michener's recipe because I know it is pure, authentic Spain. No exact measurements, no modern interpretations - just the soup as it has been made for generations. In describing the typical preparation, he notes that Spaniards prefer the soup made with one cup of olive oil and no more than a tablespoon of vinegar. He then says that "Americans, of which I am certainly one, prefer not more than a quarter cup of oil and four tablespoons of vinegar." After a bit of experimentation, we found ourselves somewhere in the middle. This recipe is our version of the dish, americanized to be sure, but all Spanish heart.

Your rating: None Average: 5 (1 vote)


Gumbo and bread

Make the Roux

Heat oil in heavy 6-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- about 15 minutes.

Add the Trinity

Add 3/4s of the chopped onions, chopped bell peppers, and chopped celery. Cook until onions are soft and brown, stirring frequently, about 15 minutes. Add garlic, cayenne, and cajun seasoning, and stir 2 minutes.

Stock Work

Your rating: None Average: 4 (2 votes)

Fried Potstickers

Potstickers Fried

When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

Your rating: None Average: 4 (1 vote)

Yogurt Dips

Shallot Yogurt Sauce/Dip

I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

Your rating: None Average: 4 (2 votes)

Ragda Patties

Ragda Patties

IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

For the Patties (can be done ahead):
3 large Potatoes
1/2 tsp ginger, grated
1/2 tbsp Garam Masala
1/4 tbsp Turmeric
2 Tbsp Bread crumbs

Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
Add spices, mix and knead well into a dough.
Add the bread crumbs and knead well.

Your rating: None Average: 4 (2 votes)

Potato Latkes


Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and theLos Angeles Times. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

Your rating: None Average: 4 (2 votes)

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