The Magidow family recipe box
This recipe comes from my friend Marisa, who shares a love of pickled things. It is very simple and does double-duty as hearty, but also somehow refreshing due to the tangy kraut. In my recipe I used some winter savory and chervil from my garden, which I have included on the blog just to annoy […]
Couscous in Morocco is traditionally eaten on Fridays during lunch time, following the Friday mid-day prayers, similar to the idea of a Sunday roast after church. It’s usually a family affair, and is eaten off of a giant central platter. If you’re good, you can eat it with your hands, forming a ball of veggies, […]
We had this wonderful, hearty dish during a brief stop for lunch in Mulhouse in the Alsace region during our Europe trip this year. Using a recipe from an actual Alsatian, Hubert Keller, we found that our version actually far surpassed the simple fare we had in Mulhouse. The principle of the Baeckeoffe is similar […]
These are meatballs for when your grandmother isn’t coming over. They are garlicky and full of spices, with jolly hard-boiled eggs for added satisfaction, providing a great mess of comfort food for a cold winter night. I got the recipe from Cracking Curries, and added the pressure cooker option, which makes the meatballs oh-so tender. The […]
I wanted to try something different than my usual cooking adventures so I ventured into African cuisine. I already love to make sukuma wiki collard greens, and this recipe makes a great main course with the greens. I got the recipe from Kadirecipes. 2 lb grilling meat, such as tri-tip1/4 c. raw peanuts1 Tbsp. paprika […]
I finally figured out the key to good crockpot pulled pork–ignore 90% of the recipes out there and don’t add the BBQ sauce until the end. In fact, doing it this way you could go full Southern style and not add BBQ sauce at all. If you add the sauce at the beginning it winds […]
This really is essentially a variation of Lillian’s recipe for green enchilada sauce, though not developed as such. Tomatillos and green peppers are simply delicious. This takes a little bit of time to prepare in the morning (or you could do it the night before and leave everything in the crockpot in the fridge) 1.5 […]
We made these for a “fictional food” themed party. This makes 10, so you may want to scale it down. Thank you to Clancey’s meats for accommodating my cutlet request. The rest I based on Roman flavors and the goal of making everything as green as possible. They turned out delicious and I didn’t even […]
I highly recommend making this recipe if you fulfill all of the following criteria:1) You just got a whole mess of new kitchen equipment2) You live a stones throw from more Asian supermarkets than you can count3) You took Friday off and have a French-themed dinner party the next day5) According to the DSM-IV you […]
Where better to turn for down-home comfort food than a church cookbook? We had these at Christmas and they were delicious in an old-fashioned way. They’re basically like meatloaf in ball form, and can be spiced up according to taste. From Elim Centennial 1883-1983 Cookbook, Elk River MN. Makes about 55 1″ balls. Great with […]