A Blog on Rich Food from (Not So) Strange Ingredients
Fried in their shells, these shrimp have an awesome crunch, and the meat inside is super succulent. They’re crave-worthy, and you’ll be hard pressed not to scarf them down like potato chips!
This pasta dish is simple but super satisfying, with fresh bites of asparagus and basil, the tang of lemon and feta, and the rich saltiness of parmesan.
This is an easy, healthy taste Africa that you can make in 30 minutes, with a well-rounded balance of earthy-sweet peanut butter and spicy crushed red pepper.
I don’t think I’ve ever had wings that were so juicy on the inside, crispy on the outside, and coated in a more succulent glaze. The crab-caramel glaze is sweet, salty, and just a tiny bit funky—an amazing, fresh new take on your classic wings.
Who doesn’t love moist, flaky salmon wrapped in the warm embrace of dill pesto, topped with a crisp, rich crust of panko and parmesan? This is a delicious, no-fuss recipe that is even easier to make if you’ve already got the pesto in your pantry.
The ingredients you can use to make pesto are plentiful and diverse. I use dill here, but you could also make pesto out of those carrot tops that you would normally throw away. Nettle—foraged from your own yard perhaps—also makes a fine pesto. You can use walnuts or pistachios instead of the usual pine nuts. Whatever you enjoy or have on hand will do! And best of all, it freezes well, so you can save some for later!
Offal’s descent into ignominy is a mainly Western, modern phenomenon that is tightly bound up with issues of class. But there are pockets of our food culture that have either never stopped eating the “humble” parts or who have returned to it, finding something wholesome, exotic, or even erotic about it.
This recipe gives you juicy pork chops and mushrooms in a
sweet, tangy sauce; it’s ridiculously delicious and takes very little effort.
Although dandelion greens are known for their bitterness, this dish is only slightly bitter–a nice counterpoint to an entrée with sweet notes. It’s taste is wholesome and complex, green with a kick of that peppery bitterness and bathed in the richness of the bacon fat.
Popovers. Light and airy, easily made but seemingly fancy when dressed up with garnishes. Mine feature tangy créme fraiche and, in a gesture to my Latvian heritage, bites of earthy-sweet beets and fresh dill.
