Meat
Cooking from the Hearth
This group of articles appeared in the G section of “The Boston Globe on January 13, 2013. They are all about cooking with fire. It was a lot of fun to write and research. Wood-burning ovens take on new life in restaurants Despite freezing temperatures outside, the door to the contemporary Brookline restaurant Lineage …
Read moreIn Berlin, flavors of Turkey and Lebanon spice up the fast food
This article originally appeared in the Boston Globe in June 2003. I thought I would bring it back now, because we are spending 2 months in Berlin.
I have added old and new photos. And the currywurst at Curry36 is still delicious. Just had some tonight!
Chopped Liver
Makes 2 cups or enough to serve 6 Chopped liver is served during the Passover holiday with matzo. The basic ingredients are chicken livers (or a mixture of chicken and beef liver), onions, and hard-cooked eggs. At one time, the onions were cooked in schmaltz (rendered chicken fat), and mixed with boiled, broiled, or sauteed …
Read moreStick with ribs for these two tasty meals
Boston Globe, May 5, 2010 Chinese spare ribs are restaurant food, and usually gnaw-the-bone good. You can also make delicious ribs at home, where you don’t have to worry about table manners. There are three cuts of ribs: meaty pork ribs, sometimes called St. Louis-style; baby-back pork ribs that have less meat; and country-style ribs …
Read moreMaking the most of tender rib-eye
Open with classic roast beef, then a hearty shepherd’s pie Boston Globe, December 30, 2009 The classic pairing of roast beef and potatoes can go from Sunday night supper to something special – depending on the cut of meat you use. For a New Year’s Eve celebration, a rib-eye roast, which has plenty of flavor for …
Read moreCold Sesame Chicken
The cucumbers in this recipe are slightly crushed under the broad part of the blade of a knife. This breaks the skin of the cucumber creating a craggy surface to allow the hot sesame oil and dressing to seep in instead of slide off. Listen for the sizzle as the hot oil hits the cold …
Read moreEscarole and meatball soup
Boston Globe, November 12, 2008 Escarole and meatball soup Serves 4 as a main course Often referred to as Italian wedding soup, this hearty bowl has been mistranslated for many years. The name, minestra maritata, really means “married soup,” which refers to the pleasing combination of vegetables and meatballs. Light but substantial, the soup contains escarole, …
Read moreAn American burger in Tokyo
TOKYO — Pass the neighborhood shrine, pass the smell of charcoal-roasted fish, pass the sushi shop, pass a noodle spot. Then comes a surprise: The unmistakable aroma of grilled burgers and fries from a restaurant a few doors down. In Tokyo, anything culinary is a possibility. Yes, there is American fast food here — McDonald’s …
Read moreA little bit of everything goes a long way
Don’t pity the poor antipasto. According to Lynne Rosetto Kaspar, author of “The Italian Country Table” (Scribner), even though its origins are in peasant cuisine, many of the dishes, developed from leftovers, have now become antipasti, often translated as appetizers. The word “appetizer,” however, barely does justice to the long list of antipasti at restaurants …
Read moreFor dinner, too, eggs are a reliable comfort food
They’re baaaack! Eggs that is. Denigrated for being high in cholesterol, eggs seem to be regaining their Grade A status. Sunnyside up or down, there is no more throwing away the yolk and making that pale substitute: an egg-white omelet. Diets like Atkins and South Beach tout protein, protein, and more protein. We all know …
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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