Recipes

Whenever I visit New Orleans, crawfish etouffee is always on my bucket list. It’s actually very easy to make at home and I like this variation of mine on a…

One key to great ramen is making perfect ramen eggs, called ajitama in Japanese. Last week I wrote about the excellent ajitama eggs at Ramen Haus. The eggs are boiled…

If you’re looking to grill something a little different this Labor Day, how about chicken skewers with al pastor-style Mexican flavor? These chicken skewers are both sweet and a little…

The bright red color most people associate with tandoori chicken comes from Kashmiri chiles as well as food coloring. Cookbook author, Madhur Jaffrey opts instead for fresh green chiles. 

Orzo is terrific for making risotto-type dishes when you don’t want to stir Arborio rice for the better part of an hour. For this dish combine orzo pasta with shrimp…

Andrew Zimmern is a food writer, TV personality, chef and teacher, not to mention a very good cook. I’ve used a number of his recipes at home, including this one…

Chinese restaurant-style fried rice is usually made with leftover cooked white rice and that’s something you can do with leftover rice at home. This simple shrimp fried rice recipe comes…

Poulet de Colombo is a Creole curry chicken dish that originated in Sri Lanka.

French toast for breakfast every now and then is so easy to make. Here is a recipe for French toast for one person, but you could easily increase the amounts…

A favorite recipe from Gourmet Magazine for halibut fillets topped with pecans and shallots.

Paillard is a French word for meat – typically veal or chicken – that is pounded thin and quickly seared. It’s a very quick and easy dish for a simple…

Here is a pasta salad recipe that would be perfect for 4th of July outings and barbecues. It is based on the classic Italian Caprese salad, but to which pasta…

Moules à la Marinière is a steamed Mediterranean style mussels in a savory, creamy broth. This is Balthazar’s recipe for Moules à la Marinière at home.

This simple recipe for a light summer shrimp salad is great as either a side or starter salad, or as a dinner entree.

Butcher’s Ragu is a rich and creamy meat sauce. It’s hearty and delicious. The recipe is based on a meat sauce for pasta from a Mario Batali cookbook.

Balti style chicken curry is a very popular dish in England, much like Chicken Tikka Masala. What distinguishes it from some other curry dishes is the distinctive Kashmiri chili powder.