Irish American Corned Beef and Cabbage – a classically American dish, made by immigrants combining familiar technique with available food! Great American cooking has two major influences, which sometimes intersect. The first, of course, is the bounty of the land … Continue reading →
Prepare your own firm Chipotle Tofu, ready to slice and use instead of commercial baked tofu. Recently I reviewed some old posts, and realized that, while I have a tag for both Soy and Tofu (which I will combine, now) … Continue reading →
Somehow that title sounds as if it should be the name of a really bad pseudo-Asian martial arts movie… Anyhow – the inspiration. A short while ago, Inhabited Kitchen had a sudden, unexpected surge of visitors from Buzzfeed. I was … Continue reading →
Looking back, I apparently write a pot roast recipe every year. Well – everyone who eats meat needs a few good pot roast recipes, ranging from simple to complex! And a relatively few changes can make a real difference. The … Continue reading →
Let me start by making it clear that this is Not Cassoulet. The New York Times published a recipe for Cassoulet the other day, which I read as I settled into staying safely in and watching the Blizzard of ’16 … Continue reading →