Tag: Revolution Cookbook
To flip or not to flip
There is widespread debate as to whether one should flip a frittata or just let it cook—and maybe take it on a quick trip to the broiler to finish. What there is no debate about is that when the fri... Read More
Variety is the life of spice
Looking for paprika from Hungary or Spain and all you can find is some vaguely red stuff from the supermarket? A recipe from your friend in Sri Lanka calls for medium grated coconut—unsweetened. Goo... Read More
Watercress Sandwich
When I think of watercress, it conjures up images of elegant tea parties at remote British country estates and of the meandering, sun dappled streams where it grows neatly and greenly just waiting to ... Read More
Is breakfast boring you?
I’m one of those people who believe that breakfast is the most important meal of the day. This topic has been the subject of much debate lately. The rise in popularity of the ‘second breakfast’ ... Read More
Shrimp Meaux
Not everyone is as lucky as me to have a dish created just for them. Shrimp Meaux (the French spelling of Mo) was created for my birthday by my friend Doug. Like Doug himself, it is infinitely flexibl... Read More
Pasta Puttanesca
When they learned that the sailors would be coming to shore, the women of Naples created a sauce that no mortal man could resist. This is one of my go-to recipes when I’m having a large, casual dinn... Read More
Glazed Tofu
The first whiff I ever had of fish sauce, I thought something was rotting. Actively. I have changed my ways. While it is true that a little fish sauce goes a long way, it adds an indescribable depth a... Read More
Chicory – Italian Style!
As many of you know, I’m just wild about greens. Couldn’t live without them. Ah, but like many wonders of nature, greens require some special love and care before they’re willing to reward you. ... Read More