dinner on the table every night
Here is a very easy and simple lentil soup that is nonetheless very satisfying, and has a flavor that is greater than the sum of its parts. If you use red lentils, expect to cook the soup for about 1 hour to achieve something decent, and 2-3 hours for something great.… Continue reading →
For years I struggled with curries. I loved eating them at restaurants but was unable to create a decent one at home. My cookbooks gave me recipes with infinite lists of ingredients and multi-stage preparations that were too impractical for wherever I was living or whatever I was doing at the time. Then I found this technique from The Guardian. I’ve been making great curries ever since.… Continue reading →
I don’t believe this recipe is truly Swedish, but it is fantastic nonetheless. It comes from my mom’s friend, “Diane from Minnesota”, whom I don’t remember. Thank you, Diane, whoever you are! We ate it weekly as kids, now I make it practically weekly as an adult. This dish is one of the fastest ways… Continue reading →
Dashi is a Japanese broth made with konbu, which is dried kelp, and katsuo-bushi, the flakes of dried fish (bonito). The broth is light yet deeply flavorful, giving the essence of the sea to anything made with it.… Continue reading →
Tofu used to cause me troubles — the tubs of water, the squeezing, the sticking to the pan, the lack of flavor. Then I discovered baked tofu and all of my problems were solved. You can store baked tofu for up to a week without water in the refrigerator, it fries beautifully, and it is… Continue reading →