From Vienna to Dal
This smooth red lentil soup is seasoned with garam masala and other Indian spices, and garnished with dollops of garlicky yogurt and a rice timbale.
Category Archives: World Cuisines
Seeing Red
A boneless chicken recipe pairing red wine with the traditional Chinese technique of red cooking, essentially a braise of soy, brown sugar, and 5-spice.
Salmon Glue
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as edible glue and…
Pork Carnitas
An incredibly simple recipe for braised pork carnitas that delivers a huge punch of flavor.
Fried Fish Makeover
This method transforms all your leftover fish (even fish and chips!) into crisp-outside, tender-inside fishcakes.
Nanaimo Bars
The January 2010 Daring Bakers challenge featured nanaimo bars, an iconic Canadian bar cookie that combines graham cracker crumbs, chocolate, coconut, almonds, and frosting. Very nearly too sweet, even for me, but still oddly addictive.
Cannelloni and Cannoli
The November 2009 Daring Bakers challenge featured a classic Italian dessert, cannoli. I dipped the edges of my crisp cannoli shells in chocolate and coconut, and filled them with vanilla, chocolate and banana cream made…
Grilled Ribs and Sauteed Sweets
This recipe may be one of the only ways I enjoy eating sweet potatoes: They are tender, flavorful, and not overly sweet thanks to caramelized onion, ginger, smoked paprika, and a splash of sherry vinegar.…
Chocolate Bellyflop
The October 2009 Daring Bakers challenge featured that delicate and refined French confection, the macaron. My ganache-filled chocolate macarons in no way resembled the classic cookie, but they still tasted great.
Crispy Orange Chicken
I've been trying to emulate the orange chicken from Panda Express at home for quite a while, and this recipe is the first one that really gets close. Orange juice concentrate gives a big punch…
Purple Pinto Eater
A delicious stewy Italian soup made from homemade pasta and the elusive fresh shelling beans, in this case purple-tinged rattlesnake beans.
Huffing and Puffing
The September 2009 Daring Bakers challenge featured homemade puff pastry baked up into little cups called vols-au-vent. I filled mine with scrambled eggs, sauteed spinach and mornay sauce, in a breakfast-for-dinner riff.
Spanish Rice with Mushrooms, Shrimp and Artichokes
The August 2009 Daring Cooks challenge was a Spanish rice dish related to paella, featuring cuttlefish, mushrooms and artichokes. My pantry-friendly variation used dried porcini mushrooms and shrimp.
Pasta Pom and Popovers
This whole meal is composed of just a few pantry staples---the pasta's pomodoro sauce is made with canned tomatoes, ricotta cheese and dried basil, and the popovers just use flour, eggs, milk, and Parmesan cheese.
Big Boy Meatballs
This has become my basic meatball recipe for serving over spaghetti, along with any number of flavor variations.
Tart Party, Sans Vicars
The June 2009 Daring Bakers challenge featured a traditional British "pudding," the Bakewell Tart, a dessert simply comprised of shortbread crust, jam, and almond frangpane. I tried my hand at homemade strawberry freezer jam, with…
Stuck on You
The June 2009 Daring Cooks challenged featured potstickers or gyoza with homemade wrappers, and allowed me to work on my pleating technique.
Divide and Conquer
Two recipes for boneless leg of lamb: First, grilled butterflied lamb with a hoisin glaze, served with sauteed mushrooms; then, Moroccan kebabs grilled with zucchini chunks and served over pistachio-date couscous.
Halibut Romesco
Halibut fillets are served with a romesco sauce with ancho and almonds; the leftovers are transformed into fishcakes with romesco-scented aioli.
Cream-colored Ponies and…
The May 2009 Daring Bakers challenge featured traditional Viennese apple strudel, made with dough stretched tissue-thin.