Category Archives: Recipes (Savory)

Honey & Sriracha-Glazed Duck Skewers

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A taste of a yakitori bar in your own home.
A taste of a yakitori bar in your own home.

Duck, duck, sticks.

That’s what this easy grilling recipe is all about.

“Honey & Sriracha-Glazed Duck Skewers” is from the new “Skewered: Recipes for Fire Food on Sticks from Around the World” (Dog ‘n’ Bone), of which I received a review copy. It’s by Marcus Bawdon, who runs the UK BBQ School and is the creator of the cooking site, CountryWoodSmoke.

The book features more than 60 globally-inspired recipes to up your grill game, including “Pina Colada Chicken Skewers,” “Grilled Gnocchi Skewers,” “Burnt Ends and Dill Pickle Skewers,” and the unlikely, “Kangaroo & Bacon Skewers.”

This duck recipe is super easy, but I admit that I took a few liberties with it.

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Chicken (Or Turkey)-Zucchini Meatballs With Feta

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Zucchini stars in this meatball dish two ways.
Zucchini stars in this meatball dish two ways.

Blessed — or cursed — with too much zucchini?

Then, get grating. And slicing.

Not for ubiquitous zucchini bread. But for dinner on the table in no time flat with the warmth of cumin and the zing of feta.

And all cooked on one sheet pan in the oven.

“Chicken (Or Turkey)-Zucchini Meatballs” is from Brooklyn-based recipe developer Ali Slagle. Published in the New York Times’ “At Home” section during the pandemic, it immediately caught my eye because who doesn’t love meatballs?

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A Unique Rice Cake

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A showstopping crusty rice cake that's super rich and creamy within.
A showstopping crusty rice cake that’s super rich and creamy within.

As a kid, I remember feeling a little burst of joy whenever the rice steamed and rested just long enough in the hot rice cooker to build up crispy little bits on the bottom.

My mom would scrape them up and pile them on my plate, knowing how much I couldn’t resist the juxtaposition of soft fluffy grains with cracklingly crunchy ones.

Later as an adult, when I first tasted tahdig, the Persian rice specialty that guarantees a bottom crust of full-on golden crunchiness, I was even more smitten.

Now comes “Rice Cake,” which much like this inverted dish itself, I’ve completely gone topsy-turvy for.

It’s Persian goes Italian.

Or tahdig in the spirit of risotto.

As it’s fortified with a load of butter, Parmesan, and creme fraiche.

This amazing recipe is in the new cookbook, “Bavel: Modern Recipes Inspired by the Middle East” (Ten Speed Press), of which I received a review copy.

It’s by husband and wife, Chef Ori Menashe and Pastry Chef Genevieve Gergis, owners of the acclaimed Bavel and Bestia restaurants in Los Angeles. It was written in conjunction with Lesley Suter, the former food editor for Los Angeles magazine.

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Miso Pork Stuffed Eggplant

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Eggplant cups stuffed with a savory pork and eggplant mixture.
Eggplant cups stuffed with a savory pork and eggplant mixture.

As someone who keeps a bare minimum of apps on her phone, I admit that Kitchen Stories was new to me.

The app was founded in 2014 by two business students with a penchant for cooking. They bill Kitchen Stories as the first video-based, design-oriented cooking app.

Now, the two have come full circle with a Kitchen Stories cookbook, “Anyone Can Cook” (Prestel), of which I received a review copy.

In the cookbook, the app team, based in Berlin, offer up a globally-inspired array of recipes such as “Glass Noodle Salad with Lemongrass Dressing,” “Spicy Chickpea Burgers,” “Savory Dutch Baby with Smoked Salmon and Horseradish,” and “Rigatoni with Walnut-Ricotta Pesto.”

I decided to give it a whirl with “Miso Pork Stuffed Eggplant,” which reminded me of an oversized version of a dim sum specialty.

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Cool Off With Honeydew Salad with Peanuts and Lime

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Honeydew melon goes savory.
Honeydew melon goes savory.

When summer heat is at its full force, few things satisfy more than sinking your teeth into a wedge of sweet, ice-cold melon.

But give honeydew an unexpected savory spin to enjoy a thoroughly head-turning and palate-popping experience.

“Honeydew Salad with Peanuts and Lime” definitely surprises and satisfies as a side or starter on a balmy day.

It’s from “The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More” by America’s Test Kitchen, of which I received a review copy.

It showcases more than 200 recipes for salads that will take you through summer and beyond, including “Southwest Beef Salad with Cornbread Croutons,” “Roasted Grape and Cauliflower Salad with Chermoula,” “Shaved Salad with Pan-Seared Scallops” and “Cherry and Goat Cheese Couscous Salad.”

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