Category Archives: Recipes (Savory)

Celebrate Bourdain Day by Indulging In Iceberg Wedge With Stilton and Pancetta

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Dig into Anthony Bourdain's easy and classically wonderful wedge salad on Bourdain Day.

Dig into Anthony Bourdain’s easy and classically wonderful wedge salad on Bourdain Day.

I am not normally one to pay much heed to National Fettuccine Alfredo Day, National Onion Rings Day, National Chop Suey Day or any other rather bogus food holiday of the like.

But when esteemed chefs Eric Ripert and Jose Andres declared June 25 to be “Anthony Bourdain Day,” I was all in.

Close friends of the author, chef, television host, cultural pundit, and larger-than-life icon, they wanted to honor Bourdain on what would have been his 63rd birthday. Tragically, the much-loved Bourdain too his own life last year.

Appetites cookbook

“Bourdain Day” was thus ordained to honor a man who traveled the world to parts unknown, and in the process, introduced us intimately to people and places we never would have seen in quite the same fresh, nuanced way.

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Chicken Adobo Takes To The Grill

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Garlicky and tangy chicken adobo -- done on the grill.

Garlicky and tangy chicken adobo — done on the grill.

 

Anyone of Filipino heritage will tell you that everyone has their own rendition of adobo, the classic home-style dish that gets its punchy flavor from copious amounts of garlic, soy sauce, and sharp vinegar.

Now comes Jamie Purviance’s version. And naturally, what makes this one special is that it’s grilled rather than simmered or braised like traditional adobo.

After all, as Weber’s master griller for 20 years, the Northern California-based Purviance can’t resist cooking most anything over gas or charcoal.

“Barbecued Chicken Adobo” is from his new cookbook, “Weber’s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius” (Houghton Mifflin Harcourt), of which I received a review copy.

Weber's Ultimate Grilling

This barbecue bible features more than 100 recipes. Best yet, each recipe is illustrated clearly with step-by-step instructional photos.

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Aloha to Maui-Style Kalbi Short Ribs

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A feast of grilled Maui-style Korean ribs makes summer entertaining a breeze.

A feast of grilled Maui-style Korean ribs makes summer entertaining a breeze.

 

When I bite down on these sweet, gingery, soy-infused, toothsome short ribs, I practically feel the tropical sun on my face and the warm white sand between my toes.

“Maui-Style Kalbi Short Ribs” will do that to you.

It’s a taste of Hawaii — in your own home.

The recipe is from the new cookbook, “Aloha Kitchen: Recipes from Hawai’i” (Ten Speed Press), of which I received a review copy. Maui native Alana Kysar, who blogs at Fix Feast Flair, may live in Los Angeles now. But a large part of her heart — and stomach — are clearly still in Hawaii.

Aloha Kitchen

The cookbook is a loving look at some of the most iconic Hawaiian home-style dishes, the ones you queue up for at food trucks or Hawaiian plate-lunch spots, or look forward to most if you’re lucky enough to be invited to a local’s backyard family feast. Turn the pages and feast on everything from “Soy-Glazed Spam Musubi” and “Loco Moco” to “Ginger Misoyaki Butterfish” and “Double-Chocolate Haupia Pie” and prepare to get very hungry.

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The Wonder of Miso Brown Butter and Crispy Sage Pasta

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A simple pasta with a big, bold taste. And it's vegetarian.

A simple pasta with a big, bold taste. And it’s vegetarian.

 

When I was a tot, as both my parents went off to work, my older brother would walk me a couple blocks away to the babysitter’s every weekday morning before he trotted off to school.

I didn’t always go gladly.

But what soothed me every time was lunch.

It was the same thing every single day, by my own choice — a bowl of Chinese wheat noodles, boiled until toothsome, then dumped into a bowl before being stirred up with a couple glugs of oyster sauce right out of the bottle.

Even then, a mountain of umami-packed noodles had the power to make everything seem right in the world.

One forkful of “Miso Brown Butter and Crispy Sage Pasta” was all it took to send me back to those childhood days.

Family Cookbook

It’s from the new cookbook “Family: New Vegetarian Comfort Food to Nourish Every Day” (Prestel), of which I received a review copy. Written by food writer and cook Hetty McKinnon, it’s filled with vibrant vegetarian fare that I found a lot more imaginative than many books in this genre.

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Long Weekends — Or Any Day — Were Made for Hoisin-Glazed Lamb Burgers

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Five-spice, hoisin sauce, and quick pickled carrots and cucumbers turn this lamb burger sensational.

Five-spice, hoisin sauce, and quick pickled carrots and cucumbers turn this lamb burger sensational.

 

It’s reminiscent of a steamed clamshell bun folded over Peking duck — but done up burger-style with lamb instead.

How can that ever be bad?

Those sweet, savory, garlicky, addictive Asian flavors of hoisin sauce are what make this burger such a winner. That unmistakable Chinese condiment not only combines with five spice powder to flavor the ground lamb that makes up this burger, but gets slathered on the cooked patty for a final flourish. In a sense, hoisin sauce takes the place of ketchup. One taste, and you’ll never go back, too.

“Hoisin-Glazed Lamb Burgers” is from the new cookbook, “The Ultimate Burger: Plus DIY Condiments, Sides, and Boozy Milkshakes” by America’s Test Kitchen, of which I received a review copy.

Ultimate Burger

It’s one of 138 recipes for burgers of every type, as well as home-made buns, condiments, side dishes and drinks. With summer around the corner, it’s the perfect time to whet your whistle with recipes such as “Italian Pork Burgers with Broccoli Rabe,” “Spicy Brown Rice-Edamame Burgers,” “Grilled Southwestern Salmon Burgers,” and “Smoky Grilled Potato Salad.”

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