Rice, Noodles, Pasta and Grains

Onigirazu

Comments Off on Onigirazu
Onigirazu

    By Debra Samuels GLOBE CORRESPONDENT  APRIL 07, 2015 In Japan, food fads come and go. They can be as fleeting as the cherry blossom petals that bloom and fall to the ground just days later. The latest is a stuffed, roasted seaweed and rice sandwich called onigirazu. It is actually an old fad enjoying a …

Read more

Getting a taste of Japanese comfort food

Comments Off on Getting a taste of Japanese comfort food
Getting a taste of Japanese comfort food

COOKBOOK REVIEW  By Debra Samuels GLOBE CORRESPONDENT   DECEMBER 31, 2013 Tadashi Ono and Harris Salat take on home cooking in “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More From the Streets and Kitchens of Tokyo and Beyond” Ten Speed Press Number of pages:256 pp. Book price:$27.50 Harris Salat, owner of Ganso, a Japanese comfort food …

Read more

Food Network was this Israeli caterer’s cooking school

Comments Off on Food Network was this Israeli caterer’s cooking school
Food Network was this Israeli caterer’s cooking school

 By Debra Samuels   GLOBE CORRESPONDENT  DECEMBER 04, 2012 CHESTNUT HILL — Some people watch the Food Network for entertainment. For Liora Kushner, it was educational television, which eventually led to a catering career. Kushner, 39, a lawyer by training, switched fields after the birth of her third child, Maya, 5. “I went to the …

Read more

Love at First Bite? Not Exactly.

Comments Off on Love at First Bite? Not Exactly.
Love at First Bite? Not Exactly.

Whole-wheat spaghetti may be better for you, but will it go over well at home? Maybe with sauce. By Debra Samuels Globe Correspondent / February 9, 2011
Whole-wheat bread entered the mainstream long ago. Now brown rice has displaced white in many bowls, and whole-wheat pasta has become nightly fare in many households — even in Italy.

Read more

Bap till you drop

Comments Off on Bap till you drop
Bap till you drop

Bap till you drop By Debra Samuels, Globe Correspondent November 5, 2008 In Korea, some foods trickled down from the Imperial palace and others have humbler origins. Bibimbap seems to be somewhere in the middle – a dish thought to have been introduced to Korean monarchy by the court of China, but also served to …

Read more

Kasha varnishkes

1 Comment
Kasha varnishkes

By Debra Samuels Boston Globe, December 17, 2008 Kasha varnishkes Serves 8 Eastern-European Jewish immigrants brought kasha varnishkes to this country at the turn of the 20th century. Kasha is roasted buckwheat groats; varnishkes means noodles in Yiddish (bow ties are now classic), and Wolff’s Kasha is the brand most cooks use. Mix eggs into …

Read more

Pressed Salmon Sushi

Comments Off on Pressed Salmon Sushi
Pressed Salmon Sushi

These sushi pieces are served on a platter sprinkled with scallions, with soy sauce. To dip the pieces, turn them salmon side down; if you dip the rice end first, the pieces fall apart. Ingredients: Rice (about 30 bite-size pieces) 2 1/2 cups short-grain white rice 2 3/4 cups water 5 tablespoons rice wine vinegar …

Read more

Spaghetti lasagna

Comments Off on Spaghetti lasagna
Spaghetti lasagna

Boston Globe, January 16, 2008 If there was ever a universal crowd pleaser, it’s lasagna. This dish is a variation on the layers of wide noodles and tomato sauce that usually go into the dish. Here spaghetti, tomato sauce, and mozzarella cheese are stacked in a dish, then baked until the top turns golden. Cut …

Read more

Stashing cooked rice

Comments Off on Stashing cooked rice
Stashing cooked rice

Boston Globe, October 30, 2007 Watching squirrels gathering and stashing nuts for the winter reminds me of Japanese and Korean friends filling their rice cookers to maximum capacity to make small packets of cooked rice for the freezer. When it’s time to eat, they microwave the rice until it’s steaming hot. Recently, a Korean guest did …

Read more

Brown and white rice with black beans

Comments Off on Brown and white rice with black beans

Boston Globe, October 3, 2007 Makes about 9 cups or enough to serve 9 To achieve white rice and brown rice with perfect textures, cook them separately. If you prefer to serve them separately, you’ll have about 6 cups of white (to serve 6) and 3 cups of brown (to serve 3). WHITE RICE 2 cups …

Read more
Page 1 of 3123»