 My wife and I drove to Albany a few weeks ago to see the Doc Watson concert at The Egg. Elisa had researched the restaurant scene in Albany, and after she showed me the menu, we decided that the New World Bistro Bar would be a great place to have an early dinner before the concert. We called ahead from the road and made reservations for two, and we arrived right on time. . . . → Read More: Dinner at New World Bistro Bar, Albany, NY  When it comes to rice, I’m a big fan of Indian cuisine, due in no small part to my preference for basmati rice over most other varieties. I also tend to like rice that’s been goosed up a bit with other ingredients and that has been made with a broth rather than just water. The inspiration for this particular dish comes from two sources, the Spicy Basmati Rice recipe from the excellent cookbook, Madhur . . . → Read More: Spicy Basmati Rice with Black Mustard Seeds  Over the past thirty years or so there has been a steady decline in the quality of the chicken that can be purchased at the supermarket. The flesh has no firmness because the chicken industry primarily raises chickens crammed together so that they don’t have room to walk, and they often have difficulty standing when not being propped up by other chickens. That issue aside, the chickens we buy just don’t seem all that . . . → Read More: The Hunt for Better Chicken 
A few months ago, my good friend and coworker Darshan recommended that my wife and I try his favorite Chinese restaurant in Nashua, Lilac Blossom. We found ourselves in Nashua on a recent Saturday, so we dropped in for lunch. Lilac Blossom has two locations in Nashua; we chose the the location in the south end of town, based on Darshan’s recommendation. The thirty-item lunch menu was very affordable, and each item on . . . → Read More: Lunch at Lilac Blossom, Nashua, NH  There are a lot of mediocre pie crust recipes out there, and most of them have one of two common shortcomings. Either the crust is not tender, or the crust does not have the desired, flaky texture. There are a variety of methods to address these issues, but most of these techniques are bit of a catch-22. Flakiness can be obtained by using lard as some or all of the fat in the . . . → Read More: Pie Dough Made With Vodka  I’m not sure how many different carrot cake recipes I’ve tried or modified over the years. I never really kept track. But no matter the recipe, there was always something missing, until eventually I came across a recipe that was almost perfect. . . . → Read More: Dave’s Carrot Cake  Elisa and I usually share pie making duty–Elisa makes the fillings, and I make the crusts. So I’m including a crust recipe and a filling recipe here. Before I start listing ingredients, first a word about lard. Lard was commonly used as an ingredients in pie crusts up until the second half of the twentieth century, when health concerns drove people to substitute other kinds of fat, such as vegetable oil, margarine, vegetable . . . → Read More: Dave & Elisa’s Apple Cranberry Pie  When fall comes and the weather turns cooler, nothing satisfies like a good, hearty soup. This recipe is my own version of a nice, hearty tomato-based sausage soup. The recipe is easy and straightforward, and the result never fails to satisfy. A bowl of this soup, accompanied with a generous slice of rustic bread, is not just a meal unto itself; it’s a meal to remember. We often have soup parties, and of . . . → Read More: Dave’s Hearty Sausage Soup  Italian food is regional food and each region has its incomparable dishes. These vary from town to village and the rivalries through countless generations over whose is best have brought superb results. Nothing warms the body and soul on a crisp fall day or cold winter day like a great soup. I was raised in Italy (mainly) and the Italians make innumerable fantastic soups. This is a recipe for an authentic ribollita which . . . → Read More: Ribollita – Hearty, healthy and delicious!  For those in the know, the Korean supermarket chain H-Mart is a wonderful place to shop–they have a fish department and a meat department that puts virtually all American supermarket chains to shame, as well as a fantastic produce department and an in-store food court where the hungry shopper can choose from a variety great dishes. For over a year now people in New England have been eagerly awaiting the announced grand . . . → Read More: H-Mart Comes to New England |
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