Tender, Asian-style meatballs are simmered with bits of green bell pepper and chunks of golden pineapple. Serve the meatballs on steamed rice or Cashew Fried Rice.
Author: Chef M
Wonderful as either an appetizer or a side dish.
There are all kinds of myths and theories about starting a yeast culture: Put organic grapes into the flour and water, or purple cabbage. You can only develop a true sourdough in the Bay Area. So-and-so’s grandmother’s 400-year-old starter has amazing complexity and distinction. Nonsense. Sourdough is the world’s oldest leavened bread and it’s all more or less the same, with the variations depending on climate, amount of hydration, how often you feed the starter, and so on. The distinction of sourdough is the level of sour you bring to it. The French tend to make milder sourdoughs. Generally, the…
Sour oranges are a wonderful seasoning agent in Cuban and Puerto Rican cuisine. The flavor is actually more bitter than sour and works well to impart a tangy flavor to everything from roasts to veggies to starchy sides. You can make a large portion and freeze it for later use, too. If sour oranges are unavailable in your area, I’ve given you two substitutions using more commonly available citrus fruits that you can try out.
Spritz cookies are beautiful in appearance with their golden swirled shape, but in terms of flavor they frequently fall short—a bland, gummy, tasteless disappointment. This Scandinavian treat has fallen victim to failed recipe modifications, such as the use of vegetable shortening instead of butter, an overload of eggs, and an excess of starchy confectioners’ sugar. We set out to spruce up spritz and make them the light, crisp, buttery treats they were meant to be. For rich flavor, we used all butter and lots of it—16 tablespoons. Since these cookies are pressed or piped, the dough needs to be smooth.…
Traditionally, enchiladas consist of fried tortillas filled with meat, cheese, and more, all topped with sauce and more cheese. We wanted hearty, delicious vegetable enchiladas with less saturated fat but tons of flavor. We wilted nutrient-rich Swiss chard and green peppers with garlic and onions. To add creamy cohesiveness and protein, we mashed half a can of pinto beans and mixed in our greens; we stirred in the rest of the beans whole for contrasting texture. This filling needed a robust sauce to round out the flavors; a quick simmer of canned tomato sauce with aromatics and spices did the…