You NYT Cooking subscribers are probably saying “I saw this!” Yes, I read about this too and decided to give it a test drive. Is this really the way to keep chicken breast from drying out in a stir fry? And if so, why is it not common knowledge? Apparently this is the traditional meat…
There was a bite in the air as we rafted up last weekend in Mill Creek. The day started out reef-in gusty, but finally died down for a smooth evening on the hook. A perfect night for something spicy. Really spicy. Ethiopian spicy! I found this recipe years ago compliments of Chef Nigel Palmer. It…
Lessons learned: Never take things you love for granted. In this case it was the Galley Pirates website. It’s been dormant for years; checking on it only occasionally to find the moussaka recipe or exactly what goes into crab cake sliders. I ignored it enough to miss all the error messages from WordPress. So after…
I’ve been making this recipe for years, but always with chicken, not with the wild game the recipe was intended for. So when my son-in-law presented me with Chukar, a partridge similar to grouse, I pulled this recipe out again. It’s from Finland where the willow ptarmigan, or willow grouse, is common. They are not…
Being locked up with little to do but cook and eat, I seem to be turning a blind eye to calories. Back in the day, when you could go to an Indian restaurant…any restaurant…I’d typically get Tandoori Grilled Salmon or Chicken Malai Kabab, nothing laden in heavy sauces. Watching calories, you know! But now I’m…
This pirate is not much of a sports fan. I like sports … just don’t have the time or bandwidth to follow them fanatically*. But Louisiana has this fabulous tradition of cooking the opposing team’s mascot — mostly a college football thing, they roast a Cochon de Lait when they play the Razorbacks, alligator when…