Writing the good read
It wasn’t that long ago that I was craving (and buying) watermelon and iced lemon ginger green tea. Now, the trees are glowing and I want warm starchy things. Lucky me: I had a recipe I found last fall in the Seattle Post Intelligencer. It was for a bulgar pilaf with chestnuts and brown butter….
My childhood friend Pam wrote me a note recently that she couldn’t directly help with a project because she was still woozy from a great bowl of Pho. It was August. Granted, Seattle in August isn’t hot, at least not often. But soup in August? I don’t get it. Unless it’s gazpacho. We have a…
Second to soup, stew is one of the pleasures of chilly evenings in fall and winter. Making one is simple. Together with a salad and a nice loaf of bread, it can be a great dinner to serve for guests, or (since it freezes well) something you can pull out of the freezer in the…
Stock is the basis not just of soups, but an ingredient in numerous stews and other dishes. A good one can make a deceptively simple dish seem like an elegant masterpiece. You’ve roasted your chicken. You’ve eaten the readily accessible meat. Don’t throw away the bones and the meat that you’d really have to work…
Or: The most useful kitchen trick there is A roasted chicken is easy, tasty, and the pathway to many other culinary delights – think homemade soup, great chicken salad sandwiches, or an easy chicken burrito. It also looks splendid on a platter. A couple of caveats: I can’t cut up a roasted chicken so that…