A splotched cookbook is always the sign of a good one. A tomato-stained, water-warped, onion-scented cookbook means it’s more than just a reference for the shelf. And when you find the pages of such a cookbook caked together after your very first tango in the kitchen with itâ€”well, then, you know you . . . → Ramble More: One Taste, One Good Book
OK, so I’ve been holding out on you. Not really holding out, but in the craziness and business of the past few weeks, I’ve neglected to mention the season. It’s chile time! The harvest is in, the air scented with roasted peppers. It hit me with a smoky punch the other day . . . → Ramble More: ‘Tis the Season
This photo was taken at a breakfast table in Laos earlier this year. Chiles and lime to go with noodle soup. I just happened to come across the photo again today, Sept. 11, seven years after the events that dramatically changed our nation and much of the world. The picture . . . → Ramble More: Peace and Chiles
Wow! Where did that week go? We’ve been lost in the month-long haze that precedes our overseas departures. Always, so much to do and never enough time to finish them. By Friday night, we’re ready for a diversion.
Which is precisely what happened the Friday before last. We . . . → Ramble More: Hangover Noodles
In keeping with the Naga theme, I thought it might be helpful to offer a couple of recipes. You can read about the Nagas to get a sense of who they are. Then eat their food, and you will understand far better. Of course, villagers rely almost entirely on locally grown ingredients, so some substitutions . . . → Ramble More: How to Eat Heat Like a Naga
The most widely recited wing story puts their origins at Buffalo’s Anchor Bar in 1964. Calvin Trillin has another version, but the extended Redfern family and all associated hangers-on, having lived most their lives in upstate New York, insist the Anchor Bar is the place.
But it’s not THE place.
THE place . . . → Ramble More: THE Place for Buffalo Wings
Summer comes this weekend, at least to our brains if not our skies (thunderstorms passing through New Mexico this week!). Memorial Day weekendâ€”time to reinstate the grill and pull out that warm-weather attitude.
I’ll keep this quick and to the point: three easy, zippy recipes for a Southeast Asian-style grilled dinner (with . . . → Ramble More: Holiday Curry Burgers
Just a chile, spilling its seeds on the counter. I liked it, that’s all.
…. otherwise known as jaew mak len. You already know about jaew, and this is a definite favorite of mine. Fresh, healthy, easy. Just get the grill fired up, and you’re on your way.
Jaew Mak Len
For grilling: 10 medium tomatoes 1 head of garlic 1 large shallot chiles (your preference)
For . . . → Ramble More: Grilled Tomato Salsa, Lao Style
Well, it’s not really a secret considering millions of Thais cook with this Northern Thai Chile Powder and eat it every day. But it is an exceptional concoction, found only in northern markets. Thai travelers take it home to Bangkok and points between (or beyond). Try to make a northern chicken soup or . . . → Ramble More: The Secret to Chiang Mai Spice