If you go to a Cantonese restaurant for a twelve-course banquet this dish will often be part of the first course, the cold-plate appetizer along with pickled turnip, maybe some cold squid or seaweed. Cold Chinese pigs’ feet is a … Continue reading
I love jam. Preserves. Butters. Jelly, not so much, but anything else in most any flavor, including the funky spicy and herbal concoctions. Blueberry-Earl Gray Tea. Strawberry-basil. Blackberry-ginger. I’ve never gone the full big-pots-of-boiling-water canning route, but I’ve made small … Continue reading
I’m a big believer in eating a healthy breakfast each morning. I’m also a big believer in simple breakfasts, because I don’t like to have to think too hard before I’ve had my coffee. Cold cereal fits the simple category, … Continue reading
This is regarded as intensely British food, meaning, they got the smoked fish from Scandahoovia and the curry and the basmati rice from India and where else does that kind of crazy happen except in Britain? I find it comforting: just spicy enough, with wonderful squishy texture and that combination of curry-umami-butter-rice that makes one roll over with one’s paws in the air.
Continue readingThis is a blander dirty rice than my Southern friends talk about. Theirs tends to be much spicier. Mine is comfort food—dense, rich, salty and savory, porridgy in texture, with just a touch of peppery zip. The magic is in the chicken liver and the butter. Don’t skimp on the butter.
Continue readingI love oatmeal, especially during the winter. Whether it’s cooked cereal, an ingredient in bread or rolls, or the major component of a chewy cookie, that mild, nutty flavor is always a favorite. Cookies. I can live without cake or … Continue reading
Like all comfort food from my childhood, this is kinda gross, but I loved it. Squishy, salty, peppery, a little sweet from the bread and peas…omg now I want some, and it’s got about six things in it I shouldn’t eat.
Continue readingThis cold soup goes down well as a first course for hot weather, or with a simple summer meal of cheese, bread, fruit, and wine. I always use Spanish olive oil because it tastes more like olives. The olive that makes it taste so strong is Manzanilla.
Continue readingChicken Tetrazzini was invented in honor of Luisa Tetrazzini (1871-1940), an Italian coloratura of international fame. It’s total comfort food: chicken (or here, shrimp), mushrooms, boatloads of cheese, and a thick buttery cream sauce.
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