Food & Recipes

Assassin’s Noodles

2016.Jul.24 Sunday
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Today, one of my favorite, simple pastas. I am going to complicate it very slightly in that I had some leftover roasted cauliflower in the fridge and decided to add it in. So imagine the same photo above without the cauliflower. Just five simple ingredients – spaghetti, cherry tomatoes, garlic, crushed peperoncino chili, parsley. Okay, there’s […]

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The Bread & Soup Project #14 – Bangladesh

2016.Jul.15 Friday
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I would venture to guess that a good percentage of my readers weren’t alive when Bangladesh (literally, “the republic of Bengal”) became an independent country. After a millennia of domination by various empires, and colonization by the British, and the massive genocide in 1971 by the Pakistani government (nearly 3 million Bengalis killed and almost […]

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The Bread & Soup Project #14 – Bahrain

2016.Jul.01 Friday
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I couldn’t have found Bahrain on a map a week ago. I could have pointed vaguely towards the Middle East, but I couldn’t have told you that it was an archipelago consisting of 30 islands, though the vast majority of its land mass is one single island. I couldn’t have told you that it’s 25% the size […]

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Rad-icchio… totally tubular man…

2016.Jun.28 Tuesday
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It’s been quite awhile since we had one of our online cooking challenges in the Reinventing the Whisk series. Episode #12 was back in December, and here we are, going on seven months later with Episode #13. This time around, four randomly selected ingredients (we put together a spreadsheet of about 120 ingredients that between the […]

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More New Plates

2016.Jun.13 Monday
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Another round of new plates. Interestingly, I think that over the last little stretch, these are some of the more experimental dishes that I came up with, and while they weren’t universally liked by everyone (nothing ever is), they were the ones that got some of the biggest thumbs-up responses in feedback from guests. Not […]

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The Bread & Soup Project #13 – Bahamas

2016.Jun.07 Tuesday
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The Bahamas, or, officially, Commonwealth of the Bahamas, has an intriguing cuisine, a blend of a wisp of the native taino traditions with a whopping dose of African influence – given that some 90% of the population are descendants of freed slaves and free Africans brought there by the third influence, the British, after the American […]

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Keeping the Dinner Plates Spinning

2016.May.26 Thursday
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I promised last week that I’d start posting a little about new dishes at the dinners. I think that’s a nice compromise between doing a writeup on every week’s menu, and what I’ve been doing for the last while, just posting the occasional recipe for one or another dish. So here are a trio of […]

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Peculiar Pastas #2

2016.May.21 Saturday
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Stradette A historic part of Piemontese cuisine, stradette is a pasta made from a blend of cornmeal (coarse polenta) and pasta flour. It stems from a period of time when cornmeal was simply cheaper than wheat flour, and was a way to stretch the dough, so to speak. Most traditionally, it’s made into a simple […]

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Mexican Invasion

2016.May.18 Wednesday
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At the dinner last night, a young woman was asking me how my cooking changes as time goes on, a sort of “what’s your process?” conversation. The subject comes up time and again, both with guests, and just chatting with friends and colleagues. For me, I often discover a new ingredient, or a technique, and […]

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