Ken Albala's Food Rant

If you peel, chop and cook down a great kabocha squash, just a little butter, nutmeg and maple sugar, some water so it doesn't burn.

Every other day I make noodle soup for breakfast.

Another selection from Food, Clay, Wood A grand sycamore stood sentinel by the sidewalk at the front lawn of the colonial revival house where I grew up in central New Jersey.

This week I started writing a new book, and I thought I'd share a brief essay from it.

I realize I haven't posted in months!

My first shot at macaron and a bit lumpy, no smooth top and no "legs" but they taste very good, with raspberry jam everyone ate them happily.

I can't imagine I'm the first person to stumble on this wordplay, but the flavor combo is truly delightful.

Recipe: 1 c whole wheat pastry flour, 1 c unrefined sugar, 1 stick butter.

There's a first for everything in life: Leftover Lobster.

This is a kind of Japanese custard which people think requires some remarkably complex technique.

Amaranth Sushi 1/15/2021 Some grains simply don’t stick together well enough to hold together in a rolled sushi, but amaranth is an exception.

Among the most ingenious ways to transform chickpea flour is to extrude it through a brass device used in India to make sev – a kind of fried noodle that goes into a variety of dishes.

“My grandma was the best cook ever!”

How to do Recipe Testing First get on your sturdy hiking shoes and a good hat and a little blue backpack from Disney Word with Oswald the Lucky Rabbit on it.

Were I to tell you that this recipe is highly reminiscent of a peanut butter and jelly sandwich, you probably wouldn’t believe me, but it’s true.

I am fairly committed to writing a book about breakfast now.

Makes one dozen fritters 1 lb box of bacalão (salt cod) 2 tbs olive oil ¼ c heavy cream ½ c dry fino sherry 1 c okonomiyaki flour or regular pancake mix, plus more if necessary for a very thick batter 1 tbs lard or butter 2 large red peppers ½ cup toasted…

When the heat lingers for weeks on end, these Southeast Asian inspired jello drinks are seriously refreshing.

This was a fun little trick.

Have you ever considered how many cultures roll things up in starch or a bread-based wrapper?

The bullshot is a classic mid-century cocktail but gained a certain popularity in the 1980s.

The world is a different place since I last posted.

The pictures describe this experiment well.