Hungry Again
eating is living

Aug

29

Grilled Wahoo with Green Remoulade

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Wahoo, also known in Hawaii as Ono, is a fantastic fish for grilling, with its rich, flaky, super-succulent meat. It’s found all over the world, in warm water, and is generally not susceptible to overfishing because it doesn’t swim in tight schools and is usually caught only via hook & line. This also tends to [...]

Jul

25

Grilled Garlic Scapes

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More of an idea than a recipe, here’s another one for all of you garlic lovers out there. A scape is the green stalk that rises from a garlic bulb. Although they’re usually cut to avoid depleting the bulb of its mass, if scapes are allowed to grow unmolested, they will become long, curling tendrils [...]

Jul

13

Lamb Shanks Braised With Garlic Bulbils

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No, that’s not a typo. Bulbil: “In botany, tiny secondary bulb that forms in the angle between a leaf and stem or in place of flowers on certain plants. Bulbils, called offsets when full-sized, fall or are removed and planted to produce new plants. They are especially common among such plants as onions and lilies.” [...]

Apr

10

American Carbonara

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Spaghetti Carbonara, the famous Italian pasta dish, has a somewhat murky origin (here’s a little discussion, as a well as a more traditional recipe), but one thing is certain: When it came to America, some of the versions ended up a bit heavy. Cream, I believe, is the culprit, and though some genuine Italian recipes [...]

Feb

25

Rice, Corn & Feta Stuffed Peppers

Filed Under All, cheesy, dinner, meatless | 1 Comment

Bell peppers, sweet, juicy, beautifully sculpted, and painted in a palette of vibrant colors, are abundant year round in the U.S., thanks to our southern neighbor Mexico, which grows them in great profusion. Often chopped or sliced and used as a flavoring or garnish, they are also excellent as the centerpiece of a dinner plate. [...]

Jan

31

Cream of Fennel Soup

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And you didn’t know you needed another excuse to eat fennel, did you? Well, here it is. As an astute diner at my table recently pointed out, it’s kind of like a fennel vichyssoise. Creamy and smooth, rich with the exotic aromas of my favorite vegetable, Foeniculum vulgare, this soup is a perfect start to [...]

Dec

21

Red Chili

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Football kicks off the decisive match-ups this time of year, and in honor of that, I present my latest chili recipe, Red Chili. This one focuses on the flavor of beef and tomato, adding just enough spice to make things interesting. And red it is: red tomatoes, red meat, red peppers, red beans . . [...]

Dec

11

Turkey Tetrazinni

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Turkey is certainly a common sight at holiday dinner tables this time of year, but there’s really no reason we shouldn’t be eating it year-round. Properly prepared, turkey breast is a versatile, low-fat meat whose subtle flavor and healthiness is easily reversed by comfort-food recipes. As an example, I offer my version of Tetrazinni, a [...]

Nov

15

24-Hour Roast Pork

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This recipe is adapted from one by Hugh Fearnley-Whittingstall, published in his The River Cottage Meat Book. This book is one of my favorites in my food library, as it serves up equal portions of food philosophy and great recipes. A must for carnivores. Here’s a sample: “There is no doubt that Western society is [...]

Sep

7

Tomato Corn Spoonbread

Filed Under breads, cheesy, creamy, dinner, meatless | Leave a Comment

Summer saddens a little as it fades to cooler autumn, but the end of summer is when the corn and tomatoes are at their prime. Plump and tart and juicy and warm from the sun, redness made round, tomatoes just scream summer. Corn, sweet and lovely in its field rows, repeats the pattern in its [...]

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