Food & Drink

It’s fun to roll your own. Sushi, that is. But it takes a bit of practice. I make sushi rolls, called makizushi, occasionally, and it always takes a couple to get the hang of it again. More often, I make this rice salad. It has the flavors and textures that make sushi so popular, and […]

Here’s a salad for meat and potatoes folks. While it’s certainly possible to grill steak and cook potatoes just for this dish, I almost always prepare extra when making a steak dinner to have for this salad a few days later. This recipe is loosely based on a steak salad I ordered at Chicago’s venerable […]

Dirt bombs come from the Bantam Bread Company in Bantam, Conn. The “dirt” is the cinnamon sugar in which they’re rolled after baking. In 500 Things To Eat Before It’s Too Late, the Sterns offer this description: “In the world of muffins it is the bomb, as in the best, so much better than a […]

My kids loved making this sauce – and still do; it’s something they’ve continued to make as adults. If the tomatoes aren’t peeled, there’s no cooking involved beyond placing a bowl in a warm oven, making it ideal for age-appropriate kids to prepare on their own, or with adult supervision. Be sure that the brie […]

My mother was given this recipe from a friend back when I was in high school. It was a traditional recipe of her Eastern European family. Knefli is essentially large-form spaetzle in larger form. My mom’s friend served it with roast lamb and gravy. That was wonderful, but I’ve since adapted it as a vehicle […]

My husband, Peter, loves Korean food. So as soon as he saw the recipe for Kogi dogs, he just had to make some. I wasn’t as enthusiastic about the concept, but one bite converted me. Kimchee, a chili-hot fermented pickle not unlike sauerkraut, is most commonly made with Napa cabbage, although other vegetables are also […]