Pickled Eggs
Dorothy Hartley, writing in Food In England, offers this unattributed quotation about pickled eggs, dating to 1700: “When eggs are plentiful, farmers wives’ take four or six dozen newly laid, and boil them hard; then, taking off the shells, they place them in earthenware jars and pour upon them scalding…
Omelet with Chinese pickled vegetable
Soaring fuel prices are forcing many people, myself included, to reconsider everything we were taught about “good cooking.” Especially now, when we would normally be starting to prepare stews, bone-in roasts, and soups, dishes demanding hours of slow cooking. Gourds. Official harbinger of Fall. Well, these and pumpkin-spiced coffee drinks,…
Elegant Egg Salad Sandwich Savoury
Savouries, like the Foot Guard Uniform and cream teas, are a uniquely British institution. Modern eaters will recognize these salty, spicy, small bites as appetizers, commonly appearing before the meal with drinks. Famous savouries include angels on horseback–that’s a bacon wrapped prune–and Fergus Henderson’s bone marrow and parsley salad. Not…
Roopa Gulati’s South Indian Rice And Lentil Pulao
Many American readers know Roopa Gulati through Diana Henry’s books. Roopa’s Spicy Scrambled Eggs appear in A Change of Appetite. Her Lemongrass Turmeric Chicken recipe has stained many a copy of A Bird In The Hand. Her Mumbai Toastie recipe, printed in Simple, has acheived cult status. This is…
Good Son-In-Law Eggs
According to the internet, Good Son-In-Law eggs translates to either Khai Luk Khoei or Kai Loog Keuy. If you happen to be Thai and I’ve gotten this wrong, forgive me–I speak no Thai. Whatever the correct name, my recipe for Good Son-In-Law Eggs doesn’t even come from a Thai cookbook….