I like the ritual of meeting friends for a weekend brunch but I’m usually disappointed with the menu selections. Unless I’m meeting something at Barney Greengrass in New York City, I’d rather cook my own brunch feast. Ingredients: 5 large eggs 1 large tomato, sliced thinly 1 bunch baby spinach, thoroughly washed, coarsely chopped 1 ...
I can never ignore a fennel and cheese salad on a menu. It’s so easy to make your own version at home. I like to make this salad before I start cooking because it ties me over until the main course is done. The key is to use lemon juice so that the fennel doesn’t ...
I’m not a big fan of cabbage unless it’s for Korean pickles, or kimchi, so when this recipe from The New York Times called for Savoy cabbage, I used Napa instead because it gets tender faster especially when braised. Ingredients: 2 pounds of beef spareribs, cut into individual ribs, excess fat removed 1 Napa cabbage, ...
Oyster mushrooms are incredibly cheap in Chinatown. They’re usually white or of a light brown color and they look more like fans than the familiar capped mushrooms. You can add a little cornstarch when making the sauce to thicken it, but I left it out. I prefer thickening the sauce by simmering it until it ...
Sweet potatoes, or yam, are readily available in larger supermarkets. They’re very starchy with a hint of sweetness and make a great side dish with roasted chicken. Ingredients: half a pound of sweet potatoes, peeled, sliced salt, pepper, olive oil 1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl. ...