Baked Potatoes with Herbs
I overheard a conversation in which people discussed how to make baked potatoes that weren’t like boiled potatoes and were brown and delicious. From this conversation, I thought I’d post some basic recipes here that might be helpful to someone in their cooking. A groove is an easy way to get perfect baked potatoes with […]
Vietnamese Spring Rolls
I made fresh, unbaked, unfried rice paper spring rolls. You can’t go wrong with these, as there are probably as many variations on how to make them as there are people who make them. I tried to use ingredients that are common in Vietnamese cuisine, both in the rolls and in the sauces. I made […]
Pasta Aglio e Olio
A classic pasta from the Naples region but enjoyed across Italy. It’s one of the simplest yet most flavorful pasta dishes you can find in Italian cuisine. The dish usually consists of four main ingredients — spaghetti, garlic, olive oil, and parsley — but you can also add dill and, if desired, grated Parmesan cheese. […]
Bolognese Schnitzel (Cotoletta alla Bolognese)
Everyone has probably heard of Bolognese sauce, one of the most important pasta sauces at the heart of Italian cuisine. In the Emilia-Romagna region, an equally well-known dish is likely Cotoletta alla Bolognese, which I can only translate as Bolognese schnitzel. When people talk about different classic schnitzel variations, this dish is definitely on that […]
Kedgeree
A dish originating from India, brought to Europe by the Victorians in the 19th century. This meal is very simple and extremely flavorful. It consists of rice and fish cooked with spices—most often smoked fish. The flavors are enriched with onions, garlic, tomatoes, lemon juice, and a few Indian spices. Today, it is often prepared […]
Keeled
Baked Potatoes with Herbs
May 4, 2025
Vietnamese Spring Rolls
May 1, 2025
Pasta Aglio e Olio
April 26, 2025
Bolognese Schnitzel (Cotoletta alla Bolognese)
April 20, 2025
Kedgeree
April 17, 2025