Recipes

Folding empanadas into your Super Bowl spread

Fri, 01 Feb 2013 00:33:11 +0000

Say "Super Bowl" to Philadelphia chef and restaurateur Jose Garces, and he instantly recalls winter Sundays growing up in Chicago. "While my dad and two brothers and I were watching a Bears football game, empanadas would just appear in front of my lap," he tells All Things Considered for the Found Recipe series.

Every Latin American country boasts its own empanadas — baked or fried pockets of dough stuffed with cheese, meat or some other filling.

Elvis left the building long ago, but his food (and music) lives on

Tue, 08 Jan 2013 20:23:29 +0000

Elvis Presley was better known for his music than his gourmet tastes.

Wake up Thanksgiving mashed potatoes with a touch of kimchi

Melissa Gray — Thu, 15 Nov 2012 21:41:59 +0000

Think Mom's same old Thanksgiving mashed potatoes are boring? Jejune? Predictable?

Debbie Lee's are anything but. And they all started with a happy accident.

Lee is the owner and operator of the Los Angeles-based Korean-American restaurant Ahn Joo, and the author of Seoultown Kitchen: Korean Pub Grub To Share With Family And Friends. While Korean by heritage, Lee didn't grow up eating traditional Korean foods.

"When my parents came over here in the early '60s from Korea after the war, they planted in Jackson, Miss.

When recipes go wrong

Dick Stein — Wed, 23 May 2012 11:30:00 +0000

Don't blame yourself. It is absolutely not your fault. After all, you could never make a mistake. Could you?

Bloggers replace mom's recipe box as source of food knowledge

Eliza Barclay — Fri, 02 Mar 2012 20:17:23 +0000

We're going to venture that just by nature of the fact that you're reading this blog, you count yourself as a member of the social mediarati.

If so, you, and a lot of other people, may sooner turn to Epicurious or Facebook to plan your next meal than your grandmother's recipe box or the Nestlé Toll House bag of chocolate chips in the cupboard.

Allrecipes.com made it big online by providing magic in the kitchen

Vanessa Romo — Tue, 27 Dec 2011 17:27:23 +0000

During the Holiday Season, from Thanksgiving to New Years Day, a lot of people are spending extra hours in the kitchen. And while that used to entail dusting off an old recipe box or paging through a sticky and splattered cookbook – today, more aspiring chefs are using their laptops, tablets or smart-phones to look up recipes online.

And when they do, there will be one Website from Seattle that will serve up more piping hot recipes than any other.

Nancy's Thanksgiving Hotline

Nancy Leson and Dick Stein — Wed, 24 Nov 2010 19:28:30 +0000

Seattle Times food writer Nancy Leson and Dick Stein usually get together at the KPLU studios each Tuesday to record Food for Thought -- but given Tuesday's hazardous driving conditions it seemed more prudent for Dick to just get Nancy on the phone for their Thanksgiving chat.

MacStein's Scotch Eggs

Jon Klapel — Fri, 01 Jan 2010 08:00:00 +0000

Ingredients:

1 hard-boiled egg
1 not hard-boiled egg, beaten
Some flour
Some breadcrumbs
Some bulk sausage

Preparation:

Roll hard-boiled egg in flour.
Dress egg in a kilt and post pictures on the intrawebz.
Dip in beaten egg.
Roll in breadcrumbs.
Ignoring screams for mercy, eat hot or at room temp with sharp mustard and pale ale.

McNance’s Baked Scotch Quail Eggs

KPLU — Fri, 01 Jan 2010 08:00:00 +0000

Ingredients:

1 package of quail eggs (available at Asian supermarkets everywhere), hard-boiled
1 pound of Italian bulk sausage (spicy or mild, you decide)
1/2 cup all-purpose flour
1 1/2 cups fine breadcrumbs
1 large egg, beaten
water, for dipping

Preparation:

Sausage and Blue-cheese Stuffed Peaches

Jon Klapel — Fri, 01 Jan 2010 08:00:00 +0000

(Serves 6-12)

Ingredients:

6 large firm ripe peaches
1/2 pound spicy Italian bulk sausage (or mild Italian sausage, if you prefer)
1/3 cup crumbled blue cheese (Gorgonzola is a good choice)

Preparation

Mac's Chutney-Based Salmon Glaze

KPLU — Fri, 01 Jan 2010 08:00:00 +0000

This simple preparation -- a standard in my house -- and one Mac's been making since he landed in Washington over 30 years ago. The glaze doesn't overwhelm the salmon and does wonders keeping the fish from drying out. This recipe is enough to glaze four salmon fillets (or half a medium-size salmon). Mac suggests keeping the skin on and grilling the fish covered, skin-side down.

Baking Day Chicken

KPLU — Fri, 01 Jan 2010 08:00:00 +0000

from The Italian Country Table
by Lynne Rosetto Kasper

Ingredients

Rosemary Olive Rolls

KPLU — Fri, 01 Jan 2010 08:00:00 +0000

(approximately two dozen rolls)

Note from Nancy: If you’ve got a standing mixer, this is a breeze. And it’s pretty easy even if you’re using a large mixing bowl, a sturdy spoon and your hands. The dough can be prepared earlier in the day for baking later: just keep it covered, and keep punching it down till baking time.

Ingredients

Clear Conscience Recipe

KPLU — Fri, 01 Jan 2010 08:00:00 +0000

(serves one)

Nancy's Gambas al Ajillo

KPLU — Fri, 01 Jan 2010 08:00:00 +0000

(generously serves 3)

Ingredients