This soup is not unlike a liquid hummus. Depending on your preferences and what you have on hand, you can make it vegan or with chicken stock; with or without parsley; and lumpy or smooth. I use the pressure cooker both because the texture of the “sauce” in canned beans creeps me out and because [...]
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The Poles know how to do their pork and cabbage right. I’m totally sold on bigos, a Polish hunter’s stew based on either cabbage or sauerkraut and as many kinds of pork as you can get your hands on. My version hit the pork trifecta: bacon, sausage, and pork shoulder (in the form of pork [...] Yeastapalooza did not merely consist of cinnamon rolls and chocolate babka, my friends! We made blini, too! Now, I must confess that I was not wise in the way of blini (the plural of blintz) before this weekend’s little experiment. Sure, I had had them, stuffed with cherry jam, at Rein’s Deli, but I didn’t know [...] A co-conspirator and I dedicated a good chunk of last weekend to a science experiment involving different kinds of bread dough. The goal—besides blini for dinner and two freezers full of chocolate babka and cinnamon rolls—was to check out what different moisture content, varieties of fat, and egg treatments would do to dough. All of [...] |
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