My friend, D, lost his mother this month. There is little one can say or do to fill a void like that. But I would like to respond to a touching act he and his family did in memory of her. In her obituary, they included the recipe for her famous chicken fingers. I wasn’t lucky … Continue reading »
Fish. There was a time when the word struck absolute, paralyzing fear into me. You see, I used to think that I was allergic to it. My father has a deathly allergy, as does my grandmother. And I have had some incidents that suggested to my allergist that my body had followed suit to the … Continue reading »
![Light at Five [Fiorentini with Guanciale, Tomato and Spicy Pickled Peppers]](http://zahody.files.wordpress.com/2013/02/guanciale-macherone3.jpg?w=920&h=280&crop=1 "Light at Five [Fiorentini with Guanciale, Tomato and Spicy Pickled Peppers]")
It’s still light outside the house right now, at 5:40 p.m. Holy crap I think we’re going to make it, you guys. I’m not so big on winter and have so many things to look forward to this spring. There are trips to the farm, fresh produce, Arthur the (not so baby) poodle’s first birthday … Continue reading »
![Words [Potato and Aged Cheddar Perogies]](http://zahody.files.wordpress.com/2013/01/petaheh6.jpg?w=920&h=280&crop=1 "Words [Potato and Aged Cheddar Perogies]")
I don’t actually use the word “perogie”. That’s an anglicized Polish word. I guess the Polish were the first to mass market the dumplings of Eastern Europe. Ukrainians call their dumplings “varenyky”. But, it my family, we have still a different word. We call our dumplings “pedaheh”. The weird stares we get when we say … Continue reading »
Seeing as how I’ve blubbered about all the difficulties of journalism, I may as well give you some good news: I’m getting out of journalism. Two words come to mind: at last! There are always many jokes in this field about “the dark side”. This is where the PR people live. You know, the ones … Continue reading »
Did you think that I’d up and left you? I’m back. I’m also just getting over the flu. And now m hay has it. And Arthur the baby poodle was just sick. It’s a pretty gross cesspool of sick in this household. Really, Arthur had it the worst. Apparently he ate drugs in the park … Continue reading »
What is an ingredient and what is junk? “Single-use only” is a habit to be found in many kitchens. Typically the onion skins are discarded, the dough ends scraped away and the brines dumped. Pickle water meets a similar fate. It sits jaundiced and lonely in the refrigerator door. There might be one pickle bobbing … Continue reading »
How do bakeries keep the shape of their gingerbread men so perfect? My cousin’s ex asked me this two years ago. I’ve given it a lot of thought and I think I have some answers. Basically we’re back to the ever-popular-here-on-Zahlicious principle of aging. Just forget about the dough. If you want to decrease spread and … Continue reading »
![Twelve Days of Christmas Cookies [Chocolate Gingerbread Cookies]](http://zahody.files.wordpress.com/2012/11/chocolate-gingerbread-cookies3.jpg?w=920&h=280&crop=1 "Twelve Days of Christmas Cookies [Chocolate Gingerbread Cookies]")
Say what you will about Martha Stewart — the woman is genius when it comes to cookies. Chocolate chunks are the perfect twist on a classic gingerbread cookie. If you’ve had chilies and chocolate before, you know how heat and chocolate can enhance one another. In this recipe, ginger and chocolate work similarly. These are soft … Continue reading »
Golden Cardamom Caramels *adapted from Pure Dessert by Alice Medrich 1 cup light corn syrup 2 cups granulated sugar 3/8 tsps fine sea salt 2 cups heavy cream 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) 3 tbsps unsalted butter, cut into chunks, softened Line the bottom and sides of the baking … Continue reading »
