Veggies

By Riki Shore Rounding out Rob’s 40th birthday dinner a couple of weeks ago was this delicious grilled shrimp appetizer (to go with the short ribs and chocolate pots de creme). This recipe is inspired by one of my favorite cookbooks, Asian Flavors of Jean-Georges. The spice mixture on the shrimp is so simple you’ll wonder why you didn’t think of it yourself. It’s only ground star anise with a few red pepper flakes. It has just a hint of spice to go with the warmth. Store any leftover spice mixture in a airtight container and try it on other […]

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By Riki Shore Here’s a little secret. I never liked Thanksgiving dinner when I was growing up. I’ve met so many adults who say they loved Thanksgiving as a kid because they got to eat “all of their favorite foods” in one night. Favorite foods? Maybe I was at the wrong house. We spent every Thanksgiving that I can remember at my aunt’s ranch house in Cherry Hill, New Jersey. Kids weren’t welcome in the kitchen, which was closed off with swinging doors at both ends. But when I did manage to glimpse inside, the women were all at work […]

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By Riki Shore Any soy sauce-based marinade is delicious with steak; I remember buying bottles of Soy Vay at the grocery store when I was growing up. It appealed to my Jewish family and, let’s face it, it tasted delicious. I recently went about trying to recreate the flavor of Soy Vay using a recipe for a Filipino-style marinade by Steven Raichlen. The results were amazing. I reserved half of the marinade to use as a dipping sauce – everyone loved it. The next night we drizzled the dregs over roast chicken and it was just as good. I served […]

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By Riki Shore Now that Fall is here, we’re roasting winter squash several times a week. And why not? They’re affordable, filling and nutritious. Spaghetti squash is a great one to turn to when you’re craving noodles. It’s humongous (that’s only half of one in the photo above) and makes great leftovers. Like most winter squash, it’s super nutritious, being high in vitamins C and B6, as well as niacin, potassium and manganese. It takes time to roast a spaghetti squash, but it’s a simple process. Once it’s cool enough to handle you “comb” the strands of roasted squash with […]

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By Riki Shore I was looking for “quick” recipes one day in a stack of cookbooks when I came across something called “Fast & Easy Chicken Breast”. Really, that’s it!, I thought. It was in Jeremiah Tower Cooks, a beautiful and erudite cookbook filled with wonderful recipes and rich historical references. I love browsing this book, but cooking from it is rarely fast or easy. I’ve never made a dud from one of Tower’s recipes though, and so I proceeded, skeptically. The list of ingredients is long, but it’s filled with things you probably have in your cupboard anyway. I […]

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By Riki Shore What the heck is confit? How do you pronounce it? And what does it have to do with tomatoes anyway? Tomatoes are at their sweetest this time of year in southern California and, while I don’t like eating raw tomatoes, I love them cooked, stewed, and sun-dried. I came across this recipe from one of my favorite professional chefs, Jean-Georges Vongerichten. He consistently makes the most flavorful food with the fewest ingredients – which is not to say that all his recipes call for five or six ingredients. Some of them have a list a dozen, or […]

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By Riki Shore Here in LA, the temperature has been over 100 for a few days, with more excessive heat to come. The best way to beat the heat, not pay exorbitant AC bills, and still enjoy home-cooked meals is to do your cooking early in the day, then serve a cold supper. I’m always looking for new composed salads, especially at this time of the year. I need recipes that pack a punch of flavor, calories and nutrition. My four most-dreaded words at 6:30 every night: “But I’m still hungry!” issued by my adorable 6 year old. This Cobb […]

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By Riki Shore Late summer is the time to celebrate corn and all its crunchy sweetness. Arguably one of the best ways to eat it is straight off the cob, preferably grilled – but, hey, a microwaved ear of corn can still be delicious – with butter, sea salt and lime. Corn contains many of the same plant proteins as wheat, which means it can irritate the gut lining and be difficult to digest. You’ll have to determine how much corn is the right amount for you, but I think indulging in a little corn fest when it’s at the […]

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Creamy Dijon Slaw

August 16, 2011

in Recipes,Veggies

By Riki Shore Saveur recently did an entire issue devoted to BBQ, where every recipe was more enticing than the last. We’ve had Carolina ‘cue, Austin brisket, Kansas City ribs, and we’re looking forward to eating some East LA barbacoa. In Saveur’s issue there were pages and pages of side dishes and sauces, all of which looked authentic, and most of which looked worth trying. Above is my take on their Tennessee-Style Mustard Coleslaw. In the picture above, it’s topped with grilled chicken, but it would be even better with sliced grilled Andouille sausage or leftover thinly sliced steak. Experiment […]

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By Riki Shore Everything tastes good with olive oil, salt, garlic and lemon. Even kale. Trust me. If you can’t afford the organic Lacinato kale at the farmer’s market, get the $1.99 bag of tough, mature kale in Trader Joe’s refrigerated case. Even that will taste good in this recipe. I promise. This one is inspired by the James Beard award-winning chef Andrea Reusing, owner of Lantern in Chapel Hill, NC. Oil, garlic and chile is Reusing’s trifecta of flavor, popping up all over her new cookbook Cooking in the Moment. Her recipes are delicious and completely doable for a […]

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