Risotto Alla Parmigiana
I began this post with great hopes of offering cheap alternatives to traditonal holiday fare. Unfortunately, I hit on this idea on December 7th. It is now the 13th. Perhaps a bit late. In lieu of my original idea, I’ll keep on with the usual fare. Hopefully I’ll have my…
Herbed Rice with Carrot and Potato
Herbed rice with Carrot and Potato was inspired by a Central Asian rice dish called Mashkichiri. Readers fluent in Hindi, Farsi, Uzbek, or Uiger may recognize the words mash–meaning mung bean, and kitchri, meaning a rice dish prepared with additional ingredients. My information comes from Jeffrey Alford and Naomi Duigud’s…
Stir-Fried Okra
Today’s recipe, a simple stir-fry, came about after consulting numerous cookbooks. Few American cookbooks mention okra, and those who do often have little good to say about it. Deborah Madison, writing in Vegetarian Cooking for Everyone, can only manage “okra is slimy, and rather than try to ignore this fact,…
Artichoke Risotto
In Chez Panisse Cooking, Paul Bertolli prepares artichokes by boiling them whole, then separating the hearts from the leaves. He-or, more likely, a sous chef–then scrapes the “meat” from each individual artichoke leaf, mixing it with chopped shallot, garlic, lemon juice, and olive oil. The resulting artichoke mush may…
Lamb Chops with Sumac
Should your fingers do this–that is, roll inward and sometimes lock–you’ll be forced to stop whatever you’re doing, put down/let go of whatever you might be holding, and unlock the offending finger(s) with your free hand. As you might imagine, this isn’t always a realistic proposition. One cannot stop whatever…
