Sometimes, the best part of leaving filthy New York City is coming home to it. A day after I returned, I picked up my latest farmer’s share and got back in the groove of cooking again. In the Philippines, all the food we ate was done for us whether it was from a restaurant, from ...
I was attracted to this 1969 recipe Amanda Hesser featured in The New York Times a couple of weeks ago. There is no browning involved and I immediately thought that chicken can’t be pretty without a golden brown crust. But then I remembered Hainanese chicken, a dish from the Hainan Island of China but perfected ...
I really think I must have been either an Indian or a Middle Eastern girl in one of my past lives because it’s quite insane how I crave curry several times a month. I just made a wonderful tagine last week, so I wasn’t really in the mood to be in the kitchen for too ...
I could barely cut the carrots after my bootcamp workout, but I was determined to eat after preparing and cooking this dish for an hour. I was looking through my archives and remembered how robust the rice mixture was in the Greek gemista, or stuffed tomatoes, recipe. I wanted that smell of herbs and raisins ...
I’m still in shock when I find that most of the ingredients I need for a certain recipe is already in our kitchen. That’s the good thing with store-bought spices: you only have to buy them once in a while because you can store them for up to a year. For this one, all I ...