The Magidow family recipe box
Apparently it’s been 11 years since I last posted a stuffed peppers recipe! I am posting a new one, which a) is a different style, and b) I think is more delicious. My previous recipe was more of a Turkish style. This is based on Das Original DDR Kochbuch, which we purchased in Weimar, Germany. […]
So this is a very traditional, and very delicious dish from the Arab Levant. It is called “maqluba” which means “flipped over” due to the very last step of flipping the pot onto a serving platter. I always laugh because instead of being chicken on rice, it’s rice on chicken until that last step, and […]
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 […]
I received a request to share my fried rice recipe, written for a kitchen beginner. There are a lot of subtleties for making awesome fried rice, which would make it a lot easier to teach in-person; this step-by-step is the next best thing. I’m going to shout a bit in this post, but listen to […]
What to do when you have some leftover long grain rice and you want some spice? Fried rice, Indian style. You can make it vegetarian, or add some meat or shrimp (leftovers work great). You could also mix in some peas or cooked lentils at the end. 3-4 c. leftover long-grain rice1 jalapeno, sliced2 tsp. […]
Japanese curry is its own food category, different than Thai or Indian curries. It is a revelation in easy home cooking–just don’t fight the packaged-food-ness! The “secret” is to follow the directions on the package. Serve with good white rice and Japanese pickles (all these things can be found at United Noodle). The curry comes […]
This is a very simple and easy recipe for when you either have lots of leftover rice, or when you have almost nothing fresh in the house but a full pantry. It’s a traditional, cheap Egyptian dish, and while I still haven’t visited Egypt, I’m told I make it pretty close to the original. It’s […]
I must have been too embarrassed of its humble provenance from the Campbell’s Soup Label (and website) to post this recipe yet, but I make it all the time. I’ve classed it up a bit, as I tend to do. Try to find Cream of Onion instead of Cream of Mushroom or Celery…it’s not as […]
I take great delight in convincing people they like foods they thought they hated. Spam is one of them. I re-examined this ingredient after a trip to the Spam Museum in Albert Lea, which led me to stumble across this recipe. It is also known as spam musubi, and it is native to Hawaii, where […]
A bit thick, but very, very yummy 🙂 This is an aromatic stovetop-simmered style (like kheer), instead of the baked, eggy Occidental style. I made this using cooked rice. You can certainly start with uncooked rice (look up a recipe online), but be prepared to spend a lot of time stirring. The recipe is flexible: […]