When I was young, our family lived in Japan for a few years. Much later—when I was in graduate school in NYC—I rediscovered my love of ramen. I’m NOT talking about the dried, prepackaged ramen noodles with a powdered broth packet inside. I’m talking about real ramen made with fresh noodles. While some ramen restaurants cook their broth for 24 hours or longer, this … [Read more...]
Scheff’s Table—Recipe for Chesapeake-Style Steamed Shrimp
Chesapeake-Style Steamed Shrimp Whenever I visit friends in Annapolis, Maryland for a sail around the Chesapeake Bay, I always look forward to ripping into big piles of steamed blue crabs and shrimp. A lot of seafood spots there create their own spice mixture for steaming shellfish, but just as many rely on commercial Old Bay Seasoning, which is really good … [Read more...]
Scheff’s Table—Thai Pork & Basil Stir-Fry
This tasty recipe for Thai Pork & Basil Stir-Fry is a variation of one I learned many years ago in a cooking class with Martin Yan, the host of the PBS series Yan Can Cook. It's a keeper, a meal I make often since it's inexpensive, easy, and fast. The cooking time is quick—about 5 minutes or less, so make sure you have all of your ingredients prepped and … [Read more...]
Scheff’s Table—A delicious recipe for Memorial Day barbecue ribs
Looking for a delicious recipe for Memorial Day barbecue ribs? Like so many Americans, I enjoy firing up the grill for a Memorial Day barbecue. This recipe for barbecued baby back ribs will have all the folks gathered ‘round your grill eager to get the ribs onto their plates and into their bellies. It’s based on an award-winning recipe from Dr. BBQ, author of … [Read more...]
Scheff’s Table—how to make chicken with herbed cream sauce
Chicken with herbed cream sauce When I lived in New York City, one of my favorite restaurants was a cozy little bistro in Greenwich Village called Cafe de la Gare. The restaurant has long since closed, but I was lucky enough to get this recipe for delicious herbed chicken with cream sauce—my favorite Cafe de la Gare dish—before they went out of business. I urge you … [Read more...]