This is another of those recipes that KBs’ been making for so long, he can barely remember the inspiration. Other than a traditional coleslaw, this seemed like a tasty complement to a summer meal, but it missed the mark when he tried pairing it with coconut-marinated grilled chicken. This “slaw” is made with napa cabbage,…
We absolutely love the umami goodness of fish sauce. Well, to take it a step further … we pretty much love all the cuisines of Southeast Asia. Fresh herbs, hot peppers, coconut milk, tons of veggies, easy proteins with inexpensive cuts. Grilling, braising, fresh, stewed. You name it. Our copies of Jeff Alford and Naomi…
We love, love, love them. Particularly when we make them at home. Why? Because we manage all the steps and we can make them the way we like — the simpler the better. The quicker the fry the better. The less breadcrumb filling the better. The more crab the better. The FRESHER the crab THE…
APPLE CIDER BRINE 4 quarts apple cider 1 ó cups kosher salt ó bag of Cooks’ Goods and Goodies Mulling Spice. More to taste. 4 quarts cold water 1 20-pound turkey (neck and gizzard reserved) DAY 1 Simmer 1 quart of the apple cider with the spice for about 10 minutes to infuse the cider…
Marie makes the best fruit crisps. Admittedly, crisps are not difficult to whip up, but whatever Marie creates makes my head and heart swoon, and this isn’t limited to just crisps. I don’t even like sweets, but this warm heap of heaven in a bowl makes me dream of opening a cafe that only serves…