Like my recipes for Kimchi Bolognese and Kimchi Mac and Beef, this dish from my cookbook "Hand Taste: Cook Like a Korean Grandmother" is part of my Korean Italian American repertoire. And out of them all, this Kimchi Seafood Pot is my mom's favorite. I made it for her once just for fun, and ...
Traditionally, Ukrainians used kvass (a low-alcohol fermented drink) for cooking. For example, when making vereshchaka — a pork stew — the pork is braised in beet-based or bread-based kvass. Since finding kvass outside of Ukraine can be a little challenging (and making your own takes some ...
Many cultures have their own versions of bread pudding, created as a way to eliminate the waste of old bread. This version is from my cookbook, "Pan y Dulce." "Old bread" does not necessarily mean that it has gone bad or is moldy. I'm simply referring to bread that is a day or two old and has ...
This light and spicy broth is so wholesome and warming. It's my go-to dish on chilly winter days to stave off cold symptoms … and it works every time! If you're happy to go low and slow while cooking, this dish from my cookbook, "Zoe's Ghana Kitchen," is perfect for cheaper cuts of chicken ...
It’s St. John’s Oktoberfest weekend, and just like each of the past 20 or so years, that means Susan Lechtenberg-Fingerhut has her breakfast plans covered. “We start at 8 a.m. on Saturday morning of the event frying all of the schnitzel,” said Lechtenberg-Fingerhut after some food prep ...
Deep-fry (zhà), a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior, is used throughout the "Frying" chapter in my cookbook "The Chinese Way." When deep-frying, I use a thermometer, aiming for 350°F to 375°F. Another way to ...