Sardine haters – this one’s for you!


Share Tweet Today’s recipe is definitely a great example of the old saying “the whole is greater than sum of its parts.” Comprised of a variety of humble ingredients – all of which you could find at a gas station, Becky notes! – the White Bean and Sardine Salad with Fried Eggs (pg 197)  is [...]

Strike it rich with the Hangtown Fry


Share Tweet As a former resident of the San Francisco Bay Area for nearly two decades, I have had my share of the rich breakfast dish known as the Hangtown Fry. The creamy concoction of oysters, bacon and eggs was created in the Gold Rush days in Northern California – but Becky’s version (pg 39) [...]

How not to poach an egg – but still get great hash


Share Tweet Did you ever do something so dumb that you swore you’d never tell anyone, for fear of dying of embarassment? Okay, so maybe it’s just me…and let me clarify, I meant dumb things in the kitchen! One of the key steps in creating Paddlefish Caviar Hash (pg 226) is poaching a few eggs [...]

A tale of two salads – which one are you??

This is how a Nicoise Salad is "supposed" to look, right??

Share Tweet I took Becky’s headnote to Albacore Nicoise (pg 164) as a challenge: “It is a composed salad, meaning a dish where you can show your guests your personality type. Anal types will place each ingredient in efficient, color-coordinated piles, most likely not touching each other. Laissez-faire types will have everything piled randomly on [...]

Copyright 2011 Karen Rosenzweig