One method of cooking salmon is to roast it in the oven, flavored with some very aromatic seasonings. This salmon dish comes from Naz Deravian’s cookbook “Bottom of the Pot: Persian Recipes and Stories” (2018). I love this cookbook as she has lots of stories to tell beginning when she was 8 and her family … Continue reading
After making this recipe a few times I decided to change the cooking directions and some of the ingredients. Cooking the basil with the garlic resulted in crispy basil where it became brittle and broke into pieces when removed. I wanted the basil flavor but not these fried bits of basil. Many times in the … Continue reading
Grilled cheese is a favorite sandwich, which as Americans know it, originated during the 1920’s, and is often thought of as comfort food in American cuisine. With cheese and bread readily available it is a staple in many American households, mine included. Of course this sandwich can be “kicked up” with condiments such as bacon, … Continue reading
A few years ago I purchased “The Wok” Recipes and Techniques” by J.Kenji Lopez-Alt, published in 2022 (author of the Food Lab which I also have). Remembering my college days both books are not only cookbooks but texts, or references as I would like to call them. I mean both cookbooks are like some of … Continue reading
I received a cookbook for my birthday this year – surprise! surprise! Many know I have an extensive collection; the challenge is finding a cookbook that I don’t have. My niece and her hubby gave me “Every Season is Soup Season” by Shelly Westerhausen Worcel. For me this is true as I can eat soup … Continue reading
Recipes have occasionally popped up on the internet for hash browns cooked in waffle irons and I also had a few recipes in cookbooks. The first one was Ina Garten’s Modern Comfort Food (2020) and the other is from a new chef Nick DiGiovanni in his Knife Drop cookbook (2023). I mainly used Ina’s recipe … Continue reading
This recipe by David Tanis caught my eye on the New York Times Cooking site. I have one of his cookbooks “David Tanis Market Cooking – Recipes and Revelations Ingredient by Ingredient.” Sure enough upon looking through his cookbook I found the same recipe but it was called “Stewed Zucchini Pasta with Ricotta and Basil.” … Continue reading
I do like many of Meera Sodha’s Indian family recipes, especially ones found in her cookbook, Made in India: Recipes from an Indian Family Kitchen, published in 2015. Green beans are a favorite vegetable and bring back great memories of my days as a gardener when these delectable beans were an important part of my … Continue reading
I do like curries – I just don’t make them enough. So, when this recipe was posted on New York Times Cooking I knew I had to try it. While looking through one of Meera’s cookbooks I saw a recipe for a Pomegranate and Mint Raita and decided to add it instead of just plain … Continue reading
Since I made Meera’s chicken curry I thought I would also make her version of naan. Both the curry and the naan recipes were adapted by Sam Sifton from NYT Cooking. I also checked the one cookbook I have that Meera published “Made in India: Recipes from an Indian Family Kitchen,” 2015 and both recipes … Continue reading