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 […]
ROOT VEGETABLE STEW This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn’t matter if they […]
I adapted this from a recipe found in the winter issue of Progressive Farmer, a magazine to which we subscribe and is full of interesting tidbits and arcane information. It caught my eye, as it was the strangest combination of ingredients I’ve ever seen and couldn’t imagine how it would taste. Always looking for more […]
This is a really just a tiny useful technique thing, but we find it really helpful in our house. Whenever I used to make chicken broth, I would wait till it cooled, then find old tupperware, jars, etc to put the broth in. The problem is, I mostly use broth in small quantities, so it […]
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, […]
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 […]
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 […]
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 […]
This is an essential element in Moroccan cuisine, especially during the festive month of Ramadan, when it is used to break the daily fast, following dates and perhaps milk. This is a hearty tomato-based soup with considerable versatility, depending on the ingredients that you have on hand and the flavors that you prefer. Ingredients: – […]
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 […]