I first tried mujadara at one of my local eateries, which is a family run Lebanese food shop based in Sunnyside, Queens. Lately, I have tended to make my own renditions, as the shop's quality has lagged recently. And initially I thought, how hard is it to make...
When I was a kid, bananas were always yellow and sweet. But in my 30 years working alongside Latin American cooks and traveling to my wife's homeland of Ecuador, I have learned lots about bananas, especially the versatility of the plantain, the starchier and less...
This weekend has been hot as an oven again, inside and outside. It's my perfect excuse for a baker's lost weekend, as the wife's away and I am furthering my perpetual education in baking. My latest trial has been going for that elusive pretzel, or should I say...
It seems like ages have passed since I first stumbled on to the Rue Nicot, walking into the small boulangerie of no other then Jean-Luc Poujauran. His shop was filled with flaky and crusty favorites. I remember how the baker peeked out of the back of the shop, spying...
When it's as cold and windy as this weekend, it's time for some comfort food. Sure, eggs, bacon, and pancakes are fine. But why not indulge in a griddled starchy tropical tuber filled with mozzarella and scallions instead? Yuca, manioc, cassava... the funny waxed and...
I recently bought a German book about rye bread, and perusing the pages of grain speckled breads, one particular dark loaf caught my eye. It's called Mecklenburg Landbrot. I was not familiar with its origins. What struck me was it's gorgeous brown hue and scattered...
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