Category Archives: Recipes (Savory)

Comforting Indonesian Kecap Manis-Braised Pork

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Syrupy Indonesian soy sauce flavors this saucy pork dish.
Syrupy Indonesian soy sauce flavors this saucy pork dish.

After indulging in so many mammoth feasts this holiday, I always long for simple comfort dishes come January.

“Kecap Manis-Braised Pork” fits that bill with tender chunks of pork and potatoes simmered in sweet, aromatic Indonesian soy sauce known as kecap manis that gets spooned over fluffy white rice.

This simple, homey dish is from “Mortar & Pestle” (Weldon Owen, 2024), of which I received a review copy.

It was written by Patricia Tanumihardja, a Virginia food writer who was born in Jakarta, Indonesia and grew up in Singapore; and Juliana Evari Suparman, who was born in Bekasi, Indonesia and now lives in Seattle where for many years she operated her own restaurant and catering business.

Because Indonesian cuisine is not nearly as well known as many other Asian ones, the two were inspired to write the cookbook to shed light on their native country, which consists of an astounding 18,110 islands, forming what is the largest archipelago in the world (3.8 million square miles) to form a single state.

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Winter Was Made For Charred Tangerine & Herb Salad

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An easy, vibrant salad that makes the most of winter's juicy, sweet tangerines.
An easy, vibrant salad that makes the most of winter’s juicy, sweet tangerines.

Everyone needs a light, bright, and sunshine-y side dish that can be prepared on the fly in no time flat, especially at this time of year.

“Charred Tangerine & Herb Salad” is just that dish.

It’s even more appealing because it’s vegan, dairy-free, and gluten-free, so it can be enjoyed by a wide variety of eaters.

This easy-peasy recipe is from the new “Mastering the Art of Plant-Based Cooking” (Ten Speed Press).

It was written by Joe Yonan, the two-time James Beard Award-winning food and dining editor of The Washington Post.

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Roasted Sweet Potatoes Get Even Better With A Little Bourbon

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Whole roasted sweet potatoes get jazzed up with miso and bourbon.
Whole roasted sweet potatoes get jazzed up with miso and bourbon.

Although whiskey can be made anywhere in the world, it can only be called “bourbon” if it’s made in the United States.

Who knew!

That’s because Congress passed a law in 1964 that declared bourbon as “America’s Native Spirit.”

You’ll learn that and so much more in “Bourbon Land” (Artisan), of which I received a review copy.

This “spirited love letter” is by James Beard Award-winning Edward Lee, chef-owner of 610 Magnolia and Nami, both in Louisville, KY, who writes both romantically and knowledgeably about Kentucky’s most famous liquor.

Indeed, since Lee opened his flagship restaurant in 2002 and made Kentucky his home, he’s been passionate about drinking and cooking with bourbon.

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Dressed-For-Success Polenta with Herbed Oil

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A beautiful looking polenta that couldn't be easier to make.
A beautiful looking polenta that couldn’t be easier to make.

With gobs of butter and a veritable snowstorm of grated Parmigano.

That’s usually how I make and like my soft polenta.

But this recipe for “Polenta with Herbed Oil” offered another variation, one stripped of all that cheese, trading it instead for a copious amount of dried herbs found easily in my pantry that are steeped in a mixture of warmed butter and olive oil. In the process, it brought to the forefront more of that wonderful toasty corn taste.

This easy recipe is from “Cured” (Ten Speed Press), of which I received a review copy.

It was written by Steve McHugh, chef-owner of Cured in San Antonio, and Landrace in San Antonio; with assistance from Paula Forbes, a cookbook author, and former editor of Eater and Epicurious.

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Shawarma Meatloaf with Caramelized Onions is Pure Ottolenghi Comfort

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Make meatloaf -- shawarma-style.
Make meatloaf — shawarma-style.

Beef meatloaf. Turkey meatloaf. Pork meatloaf. And combos of all three meats in one, baked either free-form or snuggled inside a loaf pan.

You’ve no doubt had all these iterations of meatloaf, and loved every one of them for their nostalgic taste.

But I bet you’ve never had a shawarma meatloaf, smothered in caramelized onions, soft herbs, and pomegranate arils, and baked into a pie-shape in a cast-iron skillet.

This winning dish could only come from the one and only Yotam Ottolenghi, the Israeli-born British chef and owner of numerous restaurants and delis in the United Kingdom.

The recipe is from his newest cookbook, “Ottolenghi Comfort” (Ten Speed Press), of which I received a review copy. It was written with his long-time recipe developer Helen Goh, Verena Lochmuller, head of quality at Ottolenghi; and co-author Tara Wigley.

These are recipes definitely designed for an adept home-cook, less complex and lengthy than others he’s written, but no less enticing with plenty of global flavors.

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