Recipes
Carrot and daikon salad
Boston Globe, October 14, 2009 Carrot and daikon salad–Serves 4 Light vinegared salads, known in Japan as sunomono, can be made with most any vegetable. In Shizuo Tsuji’s “Japanese Cooking: A Simple Art,’’ the author pairs carrot and daikon radish in a light and refreshing dish with a sweet and sour dressing called amazu (the …
Read moreFor boat’s chef, some thrills and spills
Keeps crew happy with comfort food By Debra Samuels, Globe Correspondent September 23, 2009 GLOUCESTER HARBOR – The schooner Roseway, a 137-foot former fishing boat, lurches through the waves, and doors flap to the rhythm. time,announces Jessica Reale, who quickly secures the kitchen cabinets with bungee cords. The 26-year-old chef works quickly, holding a door …
Read moreLobster Cantonese
(Photos by Debra Samuels for The Boston Globe) The classic method for Lobster Cantonese calls for chopping the raw crustacean – a scary proposition. Instead, start with a cooked lobster – unconventional, but perfect for squeamish cooks. This recipe is based on one from Irene Kuo’s “The Key to Chinese Cooking,’’ which does begin with …
Read moreOne potato Two potato
Photo by Debra Samuels for the Boston Globe By Debra Samuels Boston Globe, April 1, 2009 As Lexington resident Norma Currie explains it, she and her siblings did what many children do: “None of us would eat our vegetables,” she says. But their mother was smarter than her kids. She cooked the vegetables and mashed …
Read moreSpicy Tuna Salad
Boston Globe, July 29, 2009 Photo by Debra Samuels Think spicy tuna and a sushi bar comes to mind. But there are other ways to meld rich fish and hot condiments. One is this composed canned tuna salad, made with the same spicy sauce used in those popular sushi rolls. You can make the same dish …
Read moreThe flavors of Sicily, topped with tradition
Concetta checks the pizza sponge as Angela makes the sauce. Twice a month, Concetta Cucinotta and Angela Molinario spend the day making pizza for their family in the kitchen of Cucinotta’s home in Dedham. By Debra Samuels Globe Correspondent / August 12, 2009 DEDHAM – The old yellow plastic tub, covered with a soft, well-worn …
Read moreFeast day calls for a special sweet
Photo by: Debra Samuels Zeppole with vanilla cream and amarena cherries By Debra Samuels Globe Correspondent / March 18, 2009 In Italy tomorrow, men named Joseph and women named Josephine will hand out zeppole, a Neopolitan pastry of fried dough filled with cream, to family and friends to mark the feast of San Giuseppe. Closer …
Read moreMaharashtra fish curry
Boston Globe, February 25, 2009 In this fish curry from the Maharashtra region in western India, you get both delicate and piquant in one dish. Coconut milk makes the sauce creamy but you get plenty of heat and flavor with a balanced blend of spices. Most Indian cooks toast and grind whole spices – some do …
Read moreQuick mix for chocolate fix
Photo by Debra Samuels Boston Globe, February 11, 2009 Instant cocoa mixes are made for the moments when you come in from shoveling, can’t feel your fingers or toes, and need something hot and nourishing – fast. This easy hot cocoa mix requires only boiling water. To make it, mix nonfat dried milk with high-quality …
Read moreBap 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 moreChinese chicken soup casserole
Photo By Debra Samuels Boston Globe, January 21, 2009 This Chinese chicken hot pot combines the heartiness of a casserole with a light, warming chicken broth. Slices of fresh ginger root and scallions are two aromatics that signal that this is not Grammy Greenberg’s Jewish penicillin. But like hers and other pots of chicken soup, …
Read moreKasha 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 …
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Bento: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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