Skillet Chicken with Cumin, Paprika, Turmeric, and Mint

Cooking from Books

Skillet Chicken with Cumin, Paprika, and Mint

Among the many advantages of living in New York City, perhaps the one we miss the most since moving to San Diego is the profusion of ethnic restaurants. They offer its residents ready, and often affordable, access to a wide variety of cuisines. Oftentimes, the chance to savor an esoteric dish you’ve just read about is no more than a quick subway ride away.

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Pressure-Cooker Porcini Risotto

Cooking from Books

Pressure-Cooker Porcini Risotto

A serendipitous confluence of my birthday with Amazon’s Prime Day led to the arrival of an Instant Pot at our door. This trendy pressure cooker, which has sparked a passion for the appliance, was a gift from my husband, who knew I wanted one but was reluctant to replace my serviceable, though less advanced, Cuisinart model. Well, yesterday, while unboxing my shiny new toy, I felt some nostalgia for my tried-and-true cooker that’s served me well for quite a few years. So, I thought I’d make one last dish in it before its retirement.

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No-Fry Eggplant Parmigiana

Cooking from Books

Eggplant Parmigiana

About four months ago, my better half sent me a link to a recipe for “Jamie Oliver’s Eggplant Parmesan.” It took me to an adaptation of the British chef’s version of the dish by Marian Burros, who substituted roasting for Oliver’s grilling of the eggplant. When I make this dish again, I will probably opt for grilling, since the roasting method required a lot of coaxing to render the eggplant slices “golden brown.” After 10 minutes in the oven, the slices had only the slightest shade of brown; even after an additional 5 minutes, I had to resort to broiling to give them some color. Eventually, however, after almost 30 minutes of roasting, the eggplant acquired sufficient color for me to consider them done.

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