Recipes By Cuisine
Baby bok choy
Boston Globe, May 14, 2008 Baby bok choy Serves 4 Baby bok choy, steamed with slivers of fresh garlic and plenty of ginger, is ready in about 10 minutes and produces a flavorful dish of mini green bundles. The small greens are often used in Chinese dishes as a bed for tofu or scallops, but …
Read moreCaponata
Boston Globe, March 26, 2008 Caponata Makes about 2 cups Caponata is the sweet, sour, and salty Sicilian eggplant appetizer that looks like a relish and often comes as one of the tastes in an antipasti course. The dish begins with sauteed eggplant cubes, which lend their deep purple color to the mixture, and is …
Read moreSpaghetti 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 moreCrudite Platter with Spicy Miso Dip
Boston Globe, November 7, 2007 If you’re hosting or contributing to a party and looking for an appetizer, a crudite platter is always welcome. For years, Americans had a mundane approach to this French tradition by dipping veggie sticks such as carrots and celery into ordinary mayonnaise-based sauces. Raw broccoli and asparagus spears joined the …
Read moreStashing 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 moreBrown 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 moreStrawberry napoleon, deconstructed
Boston Globe, June 13, 2007 Some desserts, like one I was served recently in Italy, are stunning on the plate. In this case, triangles of puff pastry were set into a pool of vanilla custard sauce. Tiny strawberries were strewn around the dish, which was decorated with zig zags of chocolate. In fact, this impressive confection …
Read moreSalmon Mousse with Sour Cream Dill Sauce
Boston Globe, May 16, 2007 If you’re hosting a crowd for a graduation party or wedding shower, you might want to turn the oven off and keep things light. Stash away the stew and lasagna recipes for fall — it will be here soon enough. A flavorful fresh salmon mousse makes an elegant addition to …
Read moreIn the heart of Chicago, hardy food full of comfort
CHICAGO — On a recent visit to help my son settle into his apartment off Lake Shore Drive, I opened the fridge to look for something for breakfast. Skunked!On his way out the door to register for classes, he said, “Mom, try Valois on 53d Street . They have the best breakfasts, it’s a friendly …
Read moreA sweet Portuguese tradition
EAST CAMBRIDGE — You might walk right past Central Bakery without knowing there’s a behemoth workroom just beyond the glass cases in the front. There, year round, bakers churn out Portuguese sweet breads and rolls. At Easter, the round sweet breads are made with more sugar and more butter and baked with a hard-cooked egg …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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