Everyone likes warm Brie, but this is hot Brie that you dip your baguette or crostini in while it’s still molten. It’s crazy-easy to make. What you’ll need: A good round of Brie Either phyllo dough (Philip would insist on this) or puff pastry dough (which I happened to have in the freezer) A good-quality baguette, crostini…
Tofu-don
This dish is a combination of two Japanese recipes that I really enjoy: katsu-don and agedashi-dofu. The “don” is pronounced “doan,” which means something served over rice—usually in a bowl. In this case, it’s fried tofu and eggs over the rice. This recipe is for two, or one crazily hungry person. It’s very filling. To…
Cranberry Chutney
Based on the Gourmet recipe that was published in Dec. 2001. Though many people would use this recipe as part of their Thanksgiving feast, it is really something that can be used all year ’round. I’ve used it with naan as part of an Indian meal, as a sauce for a baked Brie dish, and,…
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