Stuffed cabbage is everything that Dorie describes: earthy and rustic. Many cultures have a version of it that goes back generations. Dorie’s version mixes beef, pork…
A warm breakfast on a cold wintery morning gives me a shot of energy I need to jumpstart the day. A plain Dutch baby recipe from…
breakfast/ classics/ foundation recipe/ scalable
Buttermilk Scones with Green Onions | Mindful Eating
Start the day with a great breakfast. And start the year with the casual scones. Besides breakfast, what about scones for tea? The idea of…
Chocolate/ classics/ dessert/ Dorie Greenspan/ foundation recipe
Classic Chocolate Chip Cookies | Baking with Dorie
After 30 years of publishing and 14 cookbooks later, Dorie Greenspan’s new book Baking with Dorie wins instant acclaim from believers like me. When I look…
If I can get away with not making a turkey for Thanksgiving, I will. But sometimes you just can’t; it’s the iconic and popular bird for…
Moussaka is a popular Greek dish layering a combination of lamb, eggplant, cheese and delicately seasoned with cinnamon and allspice. It is a good choice for…
Berry/ classics/ Cream/ dessert/ easy everyday/ Ina Garten/ Pantry essentials/ summer
Panna Cotta with Balsamic Strawberries | Ina Garten
Kick off the summer season with panna cotta with balsamic strawberries. This is a recipe you can find on Ina Garten’s Barefoot Contessa website. A cold…
The concept of no-knead bread is influential and revolutionary. J. Kenji López-Alt at the New York Times recently revisits this popular recipe on Wednesday, May 5th.…
The Venetian rice and peas with Parmigiano Reggiano is a Venetian classic with many modifications and adaptations. “Who is allowed to cook what dish and still…
breakfast/ classics/ dessert/ enriched dough/ my favorites/ Other Sweets/ puff pastry/ whole wheat/ Yeast bread
Whole Wheat Croissant | Breakthrough Baking
The whole wheat croissants are the culminations of many years of baking and experimentations. Finally, we get something satisfactory we can present on this blog after…
You can repeat some recipes repeatedly, but never quite get to the promised land. Julia Child’s tarte tatin is one of them. When I revisit the…
Last time I made something similar to the Mediterranean shepherd’s pie was the chicken pot parmentier from My Paris Kitchen by David Lebovitz. Remember that! They…
cheese/ classics/ my favorites/ pasta/ Side/ Yotam Ottolenghi
Za’atar Cacio e Pepe | How to Make Perfect Pasta
How do you make a perfect pasta dish? You know an old adage. The way to Carnegie Hall is to practice, practice and practice… Well, it…
5 ingredients or less/ Appetizer/ Blanch/ cheese/ classics/ Ina Garten/ Pantry essentials/ pasta/ Roast/ spring/ Toss
Cacio e Pepe Roasted Asparagus | Ina Garten
Cacio e pepe literally means “cheese and pepper.” It’s a minimalist approach to pasta but not so minimalist when it comes to asparagus. Most of the…
Don’t let not having the time to soak white bean overnight stop you from making the Tuscan white bean soup. I say that because Ina Garten…
In 2021, I’d like to take up a notch with some of the classic recipes which seem to defy time and place. The first one is…
breakfast/ cheese/ classics/ Other Breads/ quick bread/ Ruth Reichl/ Side
Cheddar Scallion Drop Biscuits for Breakfast
Biscuits are a classic breakfast bread in the American South and buttermilk is a classic baking staple. I can confidently say that the store-bought biscuits are…
Alice Waters/ Berry/ classics/ dessert/ easy everyday/ my favorites
Chez Panisse’s Blueberry Cobbler
It’s July 4 and blueberry season, a perfect occasion for a blueberry cobbler. I’ve been eyeing to make the Chez Panisse’s blueberry cobbler for a long…
Let’s be honest. Easy cassoulet is an oxymoron. It isn’t easy without committing the labor, time, lots of ingredients and mindfulness to make a cassoulet. Cassoulet…
I could imagine Julia Child baking the tarte tatin, an upside-down apple tart, and fumbled in the final step of inverting the tarte. Then she turned…
This Italian dessert, whose name means “pull me up,” swept across America in the 1970s and has remained popular. Tiramisu is a dessert I know quite…
Appetizer/ classics/ enriched dough/ Fish/ Other Breads/ scalable/ Side/ straight dough
Baby Yorkshire Puddings with Trout & Horseradish Pate
Yorkshire puddings have a rather long history throughout the British Isles. Hannah Glasse, in her 1747 cookbook The Art of Cookery, was the first to categorise…
Ruth Reichl in My Kitchen Year calls this the real fried chicken recipe. What makes it real, you may ask? To me, it’d have to offer…
classics/ dessert/ enriched dough/ Fruit/ my favorites/ Ruth Reichl/ year round
Apple and Calvados Galette |The Gourmet Cookbook
The varieties of apple in the store are tempting. Ginger Gold, Gala, Ruby Frost, Honeycrisp… It’s impossible to walk past the piles of apples without catching…