Some recipes are so elemental that I do not think of including them on this blog. However, our family keeps growing and we must spread the basic cooking knowledge that we Magidows take for granted to the newer members of our flock. Hence, a step-by-step recipe for fluffy mashed potatoes, which Dan has been called […]
Author: Lillian Magidow
Solyanka Russian Soup
This hearty soup can miraculously turn bits and bobs from your winter larder into a satisfying, savory meal. This is one of the few examples of cooking with pickles–don’t turn your nose up! Their zingy flavor blends pleasingly into the soup and adds some delightful crunch. The soup is made with a variety of meats, […]
Lillian’s Fail-proof Chicken Kebabs
I cannot believe that I have not posted this recipe, even though I have probably made it a hundred times. Now you too can know the secret of how to make killer chicken kebabs, every time. This recipe will impress friends, endear you to in-laws, please picky eaters, and perhaps even make you more attractive. […]
Mulligatawny Stew
It’s not every day that I post a130 yr old recipe! I found this one from 1885 for Mulligatawny Soup while perusing a site that houses vintage cookbooks and recipes. I am calling it a stew because I overdid it on the rice, and it’s kind of nice that way. Scale back the rice if […]
Szechuan Peppercorn Chicken with Eggplant
Ages ago I bought some szechuan peppercorns for a recipe, and haven’t tried many recipes with them since. They’re very strange – they have what can only be described as a floral, citrisy taste, a bit like lychees (but less floral). In this dish, based loosely on authentic szechuan chicken recipes, they lend a really […]
Tom Kha Thai Soup
Accompanied by my illustrious photographer and culinary muse, JiJY, I present to you: Tom Kha. This fragrant soup is made with chicken and is bursting with flavor from the aromatic spices (and no curry powder/paste at all), and brought together with coconut milk and lime. Finished product, garnished with Thai basil and an egg. Photo […]
Braised Shortribs
Sometimes you just want a pile of hot beef, and you don’t want to chew. This is the recipe for you. It can be made in the pressure cooker or slow cooked. The onions, carrot, and celery cook down and make a delicious gravy, which you could blend if you want it to be smooth. […]
Easy Berry Tart
I was invited to a dinner party with rather short notice, and asked to make dessert, which isn’t really my specialty. Luckily, I got this ginormous, very British cookbook “1000 Classic Recipes” for $2 at a book sale. Being British, probably half the recipes are for cakes, pies or tarts, and flipping through I found […]
Hearty Lentil and Weiner Soup
Hot dogs and lentils are a match made in heaven and are also extremely cheap! You can keep it basic and use regular hot-dots, or get fancy ones from Kramarczuk’s or another meat market. I used their coarse-ground weiners with great results. Use green or brown lentils, not the red ones. I added orzo pasta […]
Chicken Pasta Operation Icebox
Dan claims this is an original recipe, but I think it’s just a variation of Pasta Fazool and Pesto Sausage Desperation. He absolutely loved it and insisted that I post it on the blog. It is indeed delicious. The basic idea is protein (could be leftover meat) + pasta + miscellaneous color/flavor agents that do […]