Chicken

Learn Japanese home cooking from Rika Yukimasa

Learn Japanese home cooking from Rika Yukimasa

Since 2011, Rika Yukimasa has hosted ‶Dining with the Chef,″ which is a big hit on Japan's own NHK and appears on some PBS stations in the U.S. Many of her more than 50 cookbooks have been translated into Chinese and Korean. But as far as we can tell, Rika's Modern Japanese Home Cooking (Rizzoli, New York, 2020; $40) is her debut in English. (By the way, she went to college at the University of California/Berkeley before returning to Japan to work for advertising giant Dentsu.) The book came out at the end of March, but we've been distracted and just got around to it. Our loss! Here's the link to buy it on Amazon. Yukimasa's subtitle for the book is ‶Simplifying Authentic Recipes.″ She's...Read More
LEON makes us happy again, this time with curries

LEON makes us happy again, this time with curries

Between the ubiquitous Gordon Ramsey and ‶The Great British Baking Show″ on PBS, the long-battered reputation of British food is enjoying something of a rehabilitation. Moreover, the LEON restaurants, which launched in London in 2004, inoculated British cuisine with the idea that healthy eating and fast food were not necessarily mutually exclusive. The chain spread its gospel of ‶Naturally Fast Food″ to Washington, D.C., in 2018 and has started building more in the capital region. By our count, LEON Happy Curries (Octopus Publishing, London, $19.99) is the eighth cookbook in the LEON series showing how to replicate the restaurant's dishes and philosophy at home. But this book is a little different than the earlier ones. It represents the magnificent fusion of a homely European cuisine...Read More
Chicken Pastis: Liquor cabinet cookery

Chicken Pastis: Liquor cabinet cookery

As most of our readers have already surmised, we are first and foremost wine drinkers. But we are also travelers, and sometimes the taste of place comes from a headier libation. Over the years, we have accumulated a liquor cabinet of spirits, apertifs, cordials, and what David's father used to call “snorts.” (When the last of the sipping whiskey was gone on a Sunday afternoon and the stores were all closed, he'd invariably go to the mixer cabinet and announce, “Let's have a snort!” Sometimes that meant an evening of Drambuie or anisette, but too sweet was better than dry.) Some of the bottles shown above are more than mere snorts. They make excellent sippers by themselves. It's just that we don't sit around sipping...Read More
What’s for dinner? Meike Peters has a plan for that

What’s for dinner? Meike Peters has a plan for that

We consider ourselves adventurous eaters who enjoy trying out recipes and experimenting with new dishes at home. But, like most people, we have a few old reliable dishes. This summer, we ate lots of Caprese salads with just-picked garden tomatoes and a cold pasta that we concocted with basil pesto, corn, and grilled chicken. We can't help but be impressed with Meike Peters, who chronicles a new dish for every day in 365: A Year of Everyday Cooking & Baking, Prestel, $40). Peters has been sharing recipes on her Eat in My Kitchen blog (meikepeters.com) since 2013, drawing inspiration from the hearty German comfort food of her youth and the lighter Mediterranean diet of Malta, where she spends part of the year. Even so, coming...Read More
Fundraiser gala fare channels Shaker spirit

Fundraiser gala fare channels Shaker spirit

In early August, we had the pleasure of attending the annual fundraising Gala at Hancock Shaker Village (hancockshakervillage.org). One of the more prosperous of Shaker communities in the Northeast, “The City of Peace,” as its inhabitant called it, reached its height in the 1830s. More than 300 Shakers worked 3,000 acres of land just west of Pittsfield, Massachusetts, in the heart of the Berkshires. Since 1959, the community has been a history museum with 20 original buildings, a working farm, a wealth of Shaker artifacts, and many excellent interpretive programs. The village's signature building is the Round Stone Barn, pictured at the top of the post. It's a landmark structure in America vernacular architecture. We ate dinner at tables in the hayloft level. Shaker beliefs...Read More
Summer travel picnic: pesto, chicken & corn

Summer travel picnic: pesto, chicken & corn

For the next couple of posts, we'll been doing the reverse of “bringing the taste of travel back home.” When we're faced with long road trips in the summer, we often resort to dishes that bring the taste of home out on the road. One of our stand-bys for rest-stop picnics or campground suppers is a pasta dish we call “pesto salad.” That's shorthand. The dish evolved pretty much by accident. We grow a lot of basil in our garden. When it flowers madly in hot weather, we keep the growing tips clipped to prolong the season. That means we have a gallon or so of basil sprigs every few days. Since it doesn't refrigerate well, we turn it into pesto, adding a lot of...Read More
Multiculturalism jazzes up the menu on the Plateau

Multiculturalism jazzes up the menu on the Plateau

Like many Montrealers, the new gentry of the Plateau prize authenticity. How else to explain the nostalgic appeal of old-fashioned restaurants from an earlier era? Francophone points of reference like La Binerie and Jewish touchstones like Schwartz's are treasures for the whole city, but they cannot be separated from the Plateau. Here are three spots to get historic tastes of Montreal when you're visiting for the Jazz Festival. Schwartz's Smoked Meat There's nearly always a line out front of this narrow deli that has occupied the same spot on The Main (as Anglophones used to call boulevard Saint-Laurent) since 1928. But it rarely takes more than fifteen minutes before you'll be seated family style at a long table. Then things move pretty quickly. Everyone orders...Read More
Cock-a-leekie soup inspires a Scottish pie

Cock-a-leekie soup inspires a Scottish pie

Our mission with HungryTravelers is to bring the taste of travel back home. That means trying the characteristic and traditional dishes of a place and trying to re-create them in our home kitchen. One of the signatures of Scottish cuisine—sometime called Scotland's national soup—is a bowl of leeks and peppery chicken stock. It's been going under the name of cock-a-leekie soup since the 18th century, though there are printed examples of the recipe from two centuries earlier. Food historians suggest that it was originally a French chicken and onion soup that made its way to Scotland through the Bourbon connections to the Scottish throne. Weather and soil being what they are in Scotland, hardy leeks soon superseded fussy-to-grow onions. The traditional version of the dish...Read More
Fine distractions at Louisville’s Red Herring

Fine distractions at Louisville’s Red Herring

Located next door to the Silver Dollar (see our biscuit post), Red Herring (1757 Frankfort Ave, Louisville, 502-907-3800, redherringlou.com) opened in April 2017 in the 112-year-old Hilltop Theater. It might be the perfect complement to its next door neighbor. Red Herring is far from retro, despite including PBR on an otherwise stellar list of regional craft beers. If we lived in the neighborhood, they might have to put our names on two of the barstools. For starters, Red Herring is open from 8 a.m. until 2 a.m. every day. You can segue seamlessly from breakfast to lunch to happy hour to dinner to evening entertainment without changing seats. The room is huge, as you might expect from a former theater, with seating downstairs and on...Read More
Harvest spreads local flavor across the menu

Harvest spreads local flavor across the menu

There's no question where your food comes from at Harvest (624 East Market St., Louisville, 502-384-9090, harvestlouisville.com). This farm-to-table pioneer in the NuLu neighborhood (that's New Louisville to us outsiders) covers the walls with joyous portraits of the restaurant's purveyors. There's also a map showing a 100-mile radius around the restaurant. Says partner Patrick Kuhl, “it's our goal to get 80 percent of our food from inside that circle.” The state's “Kentucky Proud” program helps, Kuhl says. It's been a boost to former tobacco farmers “because it provides incentive for farmers to grow food and for restaurants to buy it.” Animal proteins are pretty easy, he notes. But to have local produce year-round requires planning and preserving. The kitchen relies heavily on a vacuum sealer...Read More