A Blog on Rich Food from (Not So) Strange Ingredients
Menudo is a comforting Mexican soup with melt-in-your-mouth tripe and hominy in a lightly spicy broth. Even if you’re not a devoted tripe-lover, this dish will make a convert of you.
This easy, summery recipe uses pesto and the heat of jalapeños to makes a rock star out of simple chicken wings.
This rich, gooey, addictive dip combines the delicate sweetness of crabmeat with the slight bite of the dry vermouth and lemon juice.
Jjukumi Gui (Korean barbecued octopus) is an enticing bite of Korea, and yet oddly familiar in the way that it checks all the boxes of successful Western barbecue: a little sweet, a little spicy, a little tangy, a little smoky.
One of my favorite Japanese dishes (washoku), chicken-cheese katsu has a crispy fried panko exterior encasing a juicy chicken interior that’s filled with rich, gooey cheese.
This is a summery, indulgent recipe. The seafood-taste of the mushrooms is augmented by the crab meat and lots of butter, which is the friend of seafood and mushrooms alike. Fresh herbs and a generous squeeze of lemon brighten up the richness of the dish, and the lush meatiness of the mushrooms and crabmeat is complemented by snappy bites of asparagus.
This stir-fry comes together fast and yields juicy shrimp and snappy bites of asparagus wrapped in a lush, umami-rich sauce.
These achaari chicken bites combine juicy chicken thigh meat with the tangy, spicy, salty flavors of Indian mango pickle to serve up some of the best fried chicken I’ve ever had. Dish them up with oven-fresh naan, finely sliced red onion, and a shower of cilantro.
This recipe channels the traditional flavors of the Peruvian anticuchos de corazon. The accompanying skewers feature zucchini, tomatoes, shallots, and queso de frier to create an array of flavors ranging from tangy to sweet to buttery, unified and brightened up by the acidity of lemon juice.
I always keen a few containers of bone broth around, both in my fridge and in my freezer. In this post, I want to dip a little further into the science of bone broth-making, offering some morsels of history along the way.
