Are you looking for a dessert to serve after your Korean Baby Back Ribs dinner? Well, this is the cookie recipe for you. A 5-star rating on NYT Cooking from Eric Kim (author of Korean American) gave me the incentive to give it a go. Besides, gochujang is a favorite condiment that I usually add … Continue reading
Never thought I would be looking at another French onion soup recipe. Everyone is very happy with the recipes I have and I didn’t need another one. However, this version uses less butter (5 tbsp.), white wine and sherry instead of red wine and basically the rest of the recipe is the same. I also … Continue reading
I eat a fair amount of rice because I love stir fries, Asian dishes and recipes that use rice as a base or side. It was nice to make orzo (oval-shaped pasta) instead as it provided a tasty base for some juicy marinated shrimp. New York Times Cooking once again provided a delicious shrimp recipe … Continue reading
If you are looking for a soup that is easy, healthy and inexpensive, this is the soup for you. Most of us know how beneficial lentils are in our diets and this is a good way to get those benefits in this warm soup, perfect for cooler months. This is another Melissa Clark recipe from … 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
I have made refried beans before, see Spicy Mexican Refried Beans, but this recipe contributed by Kay Chun of New York Times Cooking, uses canned pinto beans (could use black beans). It’s one of the best, if not the best, refried bean recipe I can recall. Fresh ingredients such as onions, green peppers (could add … Continue reading
Most of you are familiar with “hot honey” and the wonderful heat and flavor it gives to a recipe. Well, this shrimp dish sure demonstrates that. You get heat and sweet from the honey and cooking it in a little butter gives the shrimp a buttery richness. Besides, it is quick to make, just cooking … Continue reading
This recipe comes from Dan Pelosi through the New York Times Cooking site. It was given high ratings and good comments from readers. My only suggestion would be to use a different pasta such as fusilli or shells – something smaller. The corn seemed to get lost in the linguine (I did use bucatini). This … 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
Well, it’s peach season here in Michigan so why not make a salad fit for our summer weather. You get the sweetness of the peaches (can use any stone fruit), crunch of the cucumbers, I added baby spinach leaves as a base, salty mozarella, fresh basil and dressing it with a gochujang vinaigrette (a basil … Continue reading