In an earlier post, I had gone over the ins and outs of making okonomiyaki. I hope you tried and liked it. Now, it’s a number of weeks later and I’m making it again for my wife and me. This time, though, when the stove-top version was done, I had an idea to crisp it…
Modernist Cuisine at Home
Modernist Cuisine at Home is a truly wonderful food book penned by Nathan Myhrvold and Maxime Bilet from The Cooking Lab. Published by The Cooking Lab, this hefty book (and accompanying manual) have smartly written text and stunningly beautiful photos. The ISBN is 978-0-9827610-1-4. On Amazon.com, the pair cost a little more than $100 at…
Lebanese Meat Pie
These are crazy-easy to make and really fill you up. Plus, they have a little of an exotic flavor from all of the spices. You’re supposed to use lamb for the meat, but ground pork or beef do the trick, too. The Feral Cooks used pork. What you’ll need: One package of frozen puff pastry…
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