02. HALLOWEEN BRAIN MOLD
We had quite a discussion about exactly how to make a “brain mold” – what should be the texture, color, etc.? Our listener Dick wrote, “I heard your discussion with a listener about the brain mold, and...
View Article“THE CUKE”
The New York Times Dining Section invited readers to submit their recipes for the summer cocktail of 2006 – and this recipe was the winner – over hundreds of entries from all over the USA and from...
View Article“STUFFED” CHERRY TOMATOES WITH MINTED BARLEY CUCUMBER SALAD
Here is a beautiful spring dish – using cherry tomatoes which are sweet and flavorful before the “real” summer tomatoes arrive. The barley salad can be prepared up to 2 days in advance and you may want...
View Article“HOT TRUCK” PIZZA SANDWICH
Even those Cornell University students with scant aptitude for language quickly become fluent in the idiom of “Hot Truck.” Spoken mostly late at night, Hot Truck is a short-order patois used to...
View Article03. CAJUN FRIED TURKEY
(*Please Note that Cajun Seasoning is Optional – recipe includes technique for no spicy addition)
View Article02b. DRY-SALTED ROAST TURKEY
This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is – but you can add other flavors as you wish. Minced...
View Article01. TURKEY BASICS
Here is the bottom line for everything you need to know about preparing that turkey! How much to buy, how to defrost, how much time to allow, and the basic methods for brining, oven-roasting, and...
View Article3 FROZEN YOGURTS
Each of these recipes is included to illustrate a different textural result: the first has no additive, the second includes corn syrup, the third includes gelatin. Corn syrup and gelatin interfere with...
View Article3 CURRY SPICE MIXTURES
Homemade Curry Powder, Curry Paste and Garam Masala Here are three spice mixtures to make at home (and make to your own taste preference) to use in a variety of dishes: a “curry powder” spice blend of...
View Article3 COLESLAWS
The word “coleslaw” comes from the Dutch words “cole” (for cabbage) and “slaw” for salad. Here are 3 versions: the first, is the traditional American variety, the second is Asian-style with ginger,...
View Article*ISRAELI JELLY DOUGHNUTS FOR CHANUKAH
The word sufganiya, a modern Hebrew word, comes from the Greek sufgan, meaning “puffed and fried.” Every bakery in Jerusalem, no matter the ethnic origin of the baker, makes these jelly doughnuts for...
View Article*CURRIED SWEET POTATO LATKES
The New Prospect Café, a health-oriented restaurant and catering company in Park Slope, Brooklyn, includes these curried sweet potato fritters on their Hanukkah menu. Add some fresh grated ginger to...
View Article