Category: recipes
Tsampa
Tsampa is roasted pearl barley flour that is a staple food of Tibet. Tools Large flat skillet Sieve Clean cloth Spatula Grinder Ingredients 250g organic pearl barley Recipe Take the barley, place in a bowl, cover well with cold water and soak for 12 – 24 hours. Drain the barley in a sieve and leave … Continue reading Tsampa
Chicken With Green Dumplings
Based on the recipe from Bill Neal's Southern Cooking. Chapel Hill: The University of North Carolina Press, 1985. Pgs. 114, 117-118. Chicken 1 chicken weighing 4 pounds (1800 g), poached 1 medium onion, chopped 3 ribs of celery, chopped 1/8 teaspoon of pepper flakes 2 bay leaves 1 teaspoon of thyme 2 teaspoons of salt … Continue reading Chicken With Green Dumplings
Valentine’s Cookies
Over-the-top chocolate chip, oatmeal cookies. Suggestion from The New York Times, The Morning newsletter, December 20, 2025: Best cookie advice: Toast the sugar, swap extract for vanilla powder or paste, brown the butter, and use good chocolate that you chop yourself. The results justify the effort. — Noah Werthaiser, Ashland, Ore. Ingredients 1 1/2 cups, all-purpose … Continue reading Valentine’s Cookies
Cranberry Chutney
My wife's cranberry chutney recipe that she makes for Thanksgiving. I'll add a picture after she makes it. Ingredients 4 cups of fresh cranberries, picked over and washed 2 cups of sugar (or to taste) 2 cups of water 1 large navel orange 1 teaspoon peeled and grated fresh ginger Preparation Combine cranberries, sugar, water … Continue reading Cranberry Chutney
August 2022: Olive Bread & Guacamole
Today, I finished making olive bread. It takes two days to ferment into sourdough. It goes well with guacamole, cheese or even as a sandwich bread.
Southern Mac & Cheese by Divas Can Cook
https://www.youtube.com/watch?app=desktop&v=e8S1vFC8zYk I saw this in a Reddit thread and thought I'd save it for later.
Guacamole
Note: I'll add pictures after I make this today. Ingredients Fresh hot chilies, such as Thai, serranoes or jalapeñoes3 cloves of garlic1/2 medium white onion, finely chopped (~1/3 cup)6 oz. (1 medium or 2 plum) fresh tomatoes1/4 cup of coarsely chopped cilantro3 medium-large avocadossaltjuice of 1 limeslices of radish for garnishcorn oilcorn tortillas Preparation of … Continue reading Guacamole
PSA: Lettuce Goes Under the Meat
https://www.reddit.com/r/unpopularopinion/comments/qavx0b/lettuce_doesnt_belong_on_a_hamburger/?utm_source=share&utm_medium=web2x&context=3 Iceburg lettuce doesn't wilt easily from heat and protects the bottom bun from becoming soggy from the juices of the meat. It doesn't do its job if you have it on top.
Plantains With Jammy Tomatoes and Eggs
"Plantains are nutrient-rich starches that can sweeten as they cook, and, in many parts of the world, they find their way into the best stews and porridges. This recipe is based on “tomato eggs,” a dish popular in Lagos, Nigeria, and across West Africa. Tomato eggs can be made with yams or plantains, and here, … Continue reading Plantains With Jammy Tomatoes and Eggs
A Tale of Two Briskets
“The one on the left is a crowd-pleaser, one you could comfortably serve to goys. But the one on the right is the one I grew up with.”-Hillary Busis, "A Tale of Two Briskets." AndSmallPortions.com. December 7, 2015 Nonnie's brisket vs. high-end cookbook recipe. I've never cooked brisket, but one thing I notice is the … Continue reading A Tale of Two Briskets
Thanksgiving Double Stock
"...I prefer to make what is known as a double stock—in culinary-school terms, a fortified stock, or, Frenchily, a consommé, which classically refers to a clarification of the broth, and perhaps also the meat of more than one species. Whatever name you assign to it, the preparation can be summed up like this: when making stock, … Continue reading Thanksgiving Double Stock
Caramel-Filled Butter Pecan Cake
Originally published in the December 1988 issue of Southern Living, I have been making this cake for over 10 years (one a year) and have added some detail to the recipe. This is easier if you break the time into pieces and take your time in making it. It will always come out delicious, but … Continue reading Caramel-Filled Butter Pecan Cake
Via Carota’s Insalata Verde
"At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect."—Samin Nosrat, "Via Carota’s Insalata Verde." The New York Times. July 31, 2020.
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