classics

classics/ Dorie Greenspan/ Meat/ my favorites/ pasta/ spring

Beef and Beer Stew: A Belgian-Inspired Carbonnade | Everyday Dorie

Early Spring is a transitional season, when mother nature gives us chilly days as well as warm sunny days. One day I make a spring salad.…

March 25, 2022

11

Bake/ classics/ Dorie Greenspan/ Meat/ Steam

Stuffed Cabbage | Everyday Dorie

Stuffed cabbage is everything that Dorie describes: earthy and rustic. Many cultures have a version of it that goes back generations. Dorie’s version mixes beef, pork…

January 14, 2022

3

breakfast/ classics

Dutch Baby | Troubleshooting & Mindful Baking

A warm breakfast on a cold wintery morning gives me a shot of energy I need to jumpstart the day. A plain Dutch baby recipe from…

January 8, 2022

3

breakfast/ classics/ foundation recipe/ scalable

Buttermilk Scones with Green Onions | Mindful Eating

  Start the day with a great breakfast. And start the year with the casual scones. Besides breakfast, what about scones for tea? The idea of…

January 3, 2022

2

Chocolate/ classics/ dessert/ Dorie Greenspan/ foundation recipe

Classic Chocolate Chip Cookies | Baking with Dorie

After 30 years of publishing and 14 cookbooks later, Dorie Greenspan’s new book Baking with Dorie wins instant acclaim from believers like me. When I look…

December 14, 2021

1

classics/ holidays/ Mark Bittman/ Poultry

Classic Roast Turkey | Mark Bittman

If I can get away with not making a turkey for Thanksgiving, I will. But sometimes you just can’t; it’s the iconic and popular bird for…

November 27, 2021

1

cheese/ classics/ Meat/ Ruth Reichl

Moussaka with Lamb, Eggplant and Dried Mint

Moussaka is a popular Greek dish layering a combination of lamb, eggplant, cheese and delicately seasoned with cinnamon and allspice. It is a good choice for…

August 31, 2021

3

Berry/ classics/ Cream/ dessert/ easy everyday/ Ina Garten/ Pantry essentials/ summer

Panna Cotta with Balsamic Strawberries | Ina Garten

Kick off the summer season with panna cotta with balsamic strawberries. This is a recipe you can find on Ina Garten’s Barefoot Contessa website. A cold…

June 1, 2021

2

5 ingredients or less/ classics/ Yeast bread

No-Knead Bread, Streamlined | Jim Lahey & Mark Bittman

The concept of no-knead bread is influential and revolutionary. J. Kenji López-Alt at the New York Times recently revisits this popular recipe on Wednesday, May 5th.…

May 7, 2021

0

cheese/ classics/ Simmer/ spring

Risi e Bisi | Venetian Rice and Peas

The Venetian rice and peas with Parmigiano Reggiano is a Venetian classic with many modifications and adaptations. “Who is allowed to cook what dish and still…

April 20, 2021

1

breakfast/ classics/ dessert/ enriched dough/ my favorites/ Other Sweets/ puff pastry/ whole wheat/ Yeast bread

Whole Wheat Croissant | Breakthrough Baking

The whole wheat croissants are the culminations of many years of baking and experimentations. Finally, we get something satisfactory we can present on this blog after…

April 16, 2021

2

classics/ Fruit/ Julia Child/ puff pastry

Tarte Tatin Repeat

You can repeat some recipes repeatedly, but never quite get to the promised land. Julia Child’s tarte tatin is one of them. When I revisit the…

April 13, 2021

3

classics/ Dorie Greenspan/ Meat

Mediterranean Shepherd’s Pie | Everyday Dorie

Last time I made something similar to the Mediterranean shepherd’s pie was the chicken pot parmentier from My Paris Kitchen by David Lebovitz. Remember that! They…

March 26, 2021

5

cheese/ classics/ my favorites/ pasta/ Side/ Yotam Ottolenghi

Za’atar Cacio e Pepe | How to Make Perfect Pasta

How do you make a perfect pasta dish? You know an old adage. The way to Carnegie Hall is to practice, practice and practice… Well, it…

March 23, 2021

2

5 ingredients or less/ Appetizer/ Blanch/ cheese/ classics/ Ina Garten/ Pantry essentials/ pasta/ Roast/ spring/ Toss

Cacio e Pepe Roasted Asparagus | Ina Garten

Cacio e pepe literally means “cheese and pepper.” It’s a minimalist approach to pasta but not so minimalist when it comes to asparagus. Most of the…

March 19, 2021

3

autumn/ classics/ Ina Garten/ Pantry essentials/ Soup

Tuscan White Bean Soup | Ina Garten

Don’t let not having the time to soak white bean overnight stop you from making the Tuscan white bean soup. I say that because Ina Garten…

January 12, 2021

2

classics/ Ina Garten/ Poultry

Coq Au Vin | Ina Garten

In 2021, I’d like to take up a notch with some of the classic recipes which seem to defy time and place. The first one is…

January 5, 2021

3

breakfast/ cheese/ classics/ Other Breads/ quick bread/ Ruth Reichl/ Side

Cheddar Scallion Drop Biscuits for Breakfast

Biscuits are a classic breakfast bread in the American South and buttermilk is a classic baking staple. I can confidently say that the store-bought biscuits are…

July 14, 2020

1

Alice Waters/ Berry/ classics/ dessert/ easy everyday/ my favorites

Chez Panisse’s Blueberry Cobbler

It’s July 4 and blueberry season, a perfect occasion for a blueberry cobbler. I’ve been eyeing to make the Chez Panisse’s blueberry cobbler for a long…

July 3, 2020

4

classics/ Meat/ Ruth Reichl

Easy Cassoulet | The Gourmet Cookbook

Let’s be honest. Easy cassoulet is an oxymoron. It isn’t easy without committing the labor, time, lots of ingredients and mindfulness to make a cassoulet. Cassoulet…

May 13, 2020

2

classics/ Fruit/ Julia Child

Tarte Tatin | Mastering the Art of French Cooking

I could imagine Julia Child baking the tarte tatin, an upside-down apple tart, and fumbled in the final step of inverting the tarte. Then she turned…

April 7, 2020

2

Bake/ classics/ Low fat/ Sauté/ scalable

Healthy Baked Potato with Ratatouille | Curtis Stone

You bake the Provencal vegetables (tian in French), a classic casserole dish of thinly sliced vegetables of zucchini, eggplant, and tomatoes, in a shallow earthenware. As…

March 17, 2020

2

Chocolate/ classics/ Cream/ Ina Garten

Tiramisu with Shaved Dark Chocolate

This Italian dessert, whose name means “pull me up,” swept across America in the 1970s and has remained popular. Tiramisu is a dessert I know quite…

February 4, 2020

1

Appetizer/ classics/ enriched dough/ Fish/ Other Breads/ scalable/ Side/ straight dough

Baby Yorkshire Puddings with Trout & Horseradish Pate

Yorkshire puddings have a rather long history throughout the British Isles. Hannah Glasse, in her 1747 cookbook The Art of Cookery, was the first to categorise…

April 9, 2019

1

classics/ Meat/ Poultry/ Ruth Reichl

Real Fried Chicken | Ruth Reichl

Ruth Reichl in My Kitchen Year calls this the real fried chicken recipe. What makes it real, you may ask? To me, it’d have to offer…

March 5, 2019

5