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How Not to Make Hummus: Ricer Edition
I like the hummus recipe in Cook’s Illustrated’s The New Best Recipe. It is simple; a drained can of chickpeas, two tablespoons of lemon juice, a quarter cup each of olive oil, tahini and water, a...
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The Return of Kushari
Followers of my previous blogging efforts might remember a summary of food I was eating in Egypt and a particularly appetizing picture of the Egyptian delicacy known as kushari. To refresh your memory:...
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Breaking the Cookbook Cycle
Cookbooks have a life cycle: when a book is new, it’s exciting, it might get cover to cover, torn bits of paper sprouting up like so many shoots in the spring marking promising recipes. Then comes...
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Don’t Try This at Home: Kushari
There are plenty of fast foods that you can make better at home: this burger will beat anything that ever crawled out from under any golden arches, or, if Taco Bell is your thing, you can easily beat...
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Celebrating Blood Sausage with Cocido
Some days, everything goes right: the sun is shining, you can ride your bike around town carefree after a winter full of slow ice-patch vigilance, you’ve just eaten a fine lunch and there’s nothing in...
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