One of the FAQ's in Priya Krishna's Indian-ish is: "If a recipe calls for ghee or olive oil, what's better?" To which Priya responds: "Ghee. Always ghee. There is nothing in the world that makes Indian food taste better than the rich, nutty flavor of ghee." Roger. There is no "recipe" for ghee ...
Avocado Egg Salad Toasts on Sourdough
Come Sunday, you may find yourself with a surplus of hard-boiled eggs. May I suggest egg salad? With a twist? Swapping mashed avocado for the mayonnaise in your favorite egg salad recipe sacrifices nothing and, if anything, makes it all the more delicious. I've been loving this avocado-egg ...
Easy Sourdough Sandwich (or Toasting) Bread
As I mentioned a few weeks, a number of requests about how to make my mother’s peasant bread with a sourdough starter encouraged me to dip my toe into the wonderful world of naturally leavened breads. You can read more about that experiment here, which led to this simple sourdough focaccia recipe, ...
Perfect Instant Pot Hard-Boiled Eggs
Any time I feel buyer's remorse incited by my Instant Pot, I remind myself that it makes perfect rice and perfect boiled eggs, both soft and hard. For these two purposes alone, I think, the IP deserves all the space it hogs in the cupboard. As I've said before, the virtues of making "boiled" eggs ...
Sushi Salad: Brown Rice, Avocado and Nori with Miso Dressing
Once — just once — I made sushi. Twice — just last week — I made this sushi salad, and I foresee making it a lot because it’s so easy and good. It’s a mix of brown rice, edamame, spinach, avocado, and cucumbers all tossed with a miso dressing, then finished with slivered nori and sesame seeds. It ...