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Chocolate Chip Cookies with a Kick

Butter. Chocolate. Chiles. A new food trinity! It’s found in spicy chocolate chip cookies (among other great dishes). Add the other basic ingredients and you can make all kinds of cookies: Chewy or crisp; thick or thin; bite-sized or humongous. A special treat in any case!

We’re also coming into Hatch chile season. Mild or hot, […]

Harissa: The Best Pepper Sauce You’ve Probably Never Heard About

Tunisia has some interesting cuisine. Sandwiched in-between much larger neighbors (Libya and Algeria), this fairly new member of the international community is about the size of Georgia (the U.S. state, not the country) and has an interesting mix of geographies and climates. Maybe an easier way to visualize the size of Tunisia is, it’s only […]

Zesty Pickled Carrots, Tex-Mex Style

This time of year, a young man’s fancy turns to the important stuff. Like love. And pickles…

One pickle that I enjoy is one that you sometimes find in Tex-Mex restaurants: zesty pickled carrots. Oh, it’s not just carrots, but that’s the main ingredient. There are hot chiles in there, of course, and some slivered onions. […]

How ‘Bout Asian Fish Tomorrow?

This entry is part of a series, F4F 2012»

The second issue of my new subscription to Bon Appétit Magazine arrived. (Thanks again, Deniz!) There’s a dish in there you simply must try if you love salmon: Wasabi Salmon with Bok Choy, Green Cabbage and Shiitakes. You can get the whole recipe from the link, […]

This Just In: Best Fried Chicken in U.S. of A.

It’s on the Web, it must be true. (And I don’t have time to “correct” these yahoos anyway, what with the writing and all.) Bites on Today just published a post by Alex Vallis of Food & Wine detailing where to get the best fried chicken in various outlets across the States. Check out […]

The Simplest Pan-Roasted Fish and Potatoes

This entry is part of a series, F4F 2011»

Chef Mark Bittman knows fish. And meat. And veggies. And just about everything you can eat. He’s an award-winning cook, and he has been on a quest to improve how America cooks and eats for more than thirty years.

He’s squarely in the camp that says […]

Tomatoes, Tomatoes Everywhere; What to Do? East India Sauce!

This entry is part of a series, RdJ»

Our small patch of a dozen tomato plants has gone into overdrive this week. Especially the alien cherry tomatoes that have grown to over eight feet tall. There’s only two of them in the garden, but they’re producing a quart of tasty red spheres each day. […]

Fish 4 Friday: Grilled Swordfish With a Summery Salsa

This entry is part of a series, F4F 2011»

Swordfish are big sea creatures, with males running up to 300 pounds and females up to four times that big. Trivia for the day: Swordfish are one of only a few cold-blooded creatures with a special ability to warm up part of their body! They […]