One of the most interesting things in the five years since I began writing this column has been readers’ responses. I’ve learned a lot from them and, hopefully, that’s been a two-way street as I’ve responded to inquiries. Apart from individual comments, though, it’s been intriguing to see which columns and topics generate the most […]
Food & Drink
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Lemon shrimp bruschetta
Don’t let this list limit you. All of the above ingredients will make a fine Italian bruschetta, but you don’t have to stop there. How about an American version with grilled fresh corn kernels, chopped red peppers, sweet onions, ham, and cheddar? Or a dessert bruschetta spread with goat cheese or cream cheese, grilled fresh […]
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Make your own pizza sleepovers
Even if you’re not involved or interested in child-rearing, chances are you’ve heard about Yale law professor Amy Chua’s book, Battle Hymn of the Tiger Mother, and the firestorm of controversy it’s ignited. Although I haven’t read the book, I’ve seen reviews and articles, and heard Chua interviewed. She espouses exceptionally strict parenting that seems […]
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Make your own pizzas
These instructions are written for children, but are meant to be used with age-appropriate adult supervision. For the dough: 1 package dry yeast (2 1/4 teaspoons), NOT fast-acting 1 T. sugar 1/4 c. very warm (but not hot) water 3 c. all-purpose unbleached flour 1 tsp. salt 2 T. olive oil 3/4 c. cool water […]
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Revisiting winter 1979
Sounds like you had some nasty weather back in Illinois last week. Here in New York City, that particular weather system wasn’t bad, although further north, New England was inundated again. Boston has been particularly hard-hit. Just before I visited my son, Robb, there last month, his car was so buried that he had to […]
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Cooking for my veg-heads
I am not a vegetarian and have no plans to become one. But I often make vegetarian meals just because I like the preparations. Even more often, I prepare meals in which the meat acts as a condiment. Thanks to local farmers such as Matt and Debbie Daniels of Bear Creek Farm and Stan Schutte […]
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Bánh Xeo
Although these crpes look as if they contain eggs, the yellow color comes from turmeric. They are wonderful for brunch or dinner. Both the batter and the filling can be made a day or more ahead; assembling and cooking them takes just minutes. For the crpes: 1 c. rice flour 1 c. coconut milk c. […]
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Vietnamese dipping sauce
3 bird chiles OR one Serrano or Jalapeno chile, or more or less to taste 1 tsp. minced garlic 3 T. light brown sugar 2 T. lime juice 4 T. fish sauce ½ c. warm water 1 T. grated carrot, optional Thinly slice the chiles, using rubber gloves in order to avoid skin contact with […]
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Vietnamese, French-style, a multicultural delight
Comingling of two cultures can occur in any number of ways, some positive, others negative. It may be through immigration, trade or proximity. Sometimes the mechanism is invasion and conquest. But even when the cause produces cruelty and repression, the comingling of cultures’ cuisines can create a silver lining in an otherwise horrendous cloud, producing […]
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Lemongrass sausage
1½ lb. ground pork 1 T. minced garlic 1/3c. minced shallot 1/3c. minced lemongrass 1 T. light brown sugar 2 eggs 1/4c. fish sauce 1 tsp. pepper 1 c. fine fresh breadcrumbs Mix all ingredients. Refrigerate at least 30 minutes and up to 24 hours. Form into square patties about an inch thick, and grill […]
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Bánh Mi
Bánh Mi have long been popular in Vietnam. Lately they’re taking America by storm: “Are Bánh Mi poised to become New York’s #1 sandwich?” asked New York Magazine recently. After winning challenges in every city for the entire contest, L.A.’s Bánh Mi truck, Nom Nom, was narrowly defeated as winner of the Food Network’s Great […]
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Hurry on over to Big Belly BBQ
They’re almost impossible to resist: food trucks, or more properly, “mobile food concessions.” Many serve ethnic or regional specialties. Food trucks are starting to receive serious attention from the food world. In fact Roy Choi, chef of Kogi, a Korean taco truck and his food have been written up in Time and the Wall Street […]
