Author Archives: omaxwell

Chasing down Cornell Chicken at Brooks Barbecue

Since my exploration of Cornell Chicken I have had the good fortune to eat at the original Brooks Barbecue in Oneonta, NY. This is truly a temple of cuisine—winner of a James Beard Award for excellence in a regional restaurant—and … Continue reading

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Recipe: Pork Chops with Vinegar Peppers

This Italian-American classic apparently appeared on The Sopranos, but I first encountered it at Danny’s Mio Posto, a high-end place in Saratoga Springs, NY favored by the toffs who frequent the Race Course. Allow 1 pork chop (about 3/4 lb) … Continue reading

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Cooking with vinegar?!

Enter “vinegar” into the search box at right and just about the entire blog will pop up… seems like it’s almost impossible for me to cook without acetic acid (or its BFF, citric acid). In the spirit of TBT*, here’s … Continue reading

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Recipe: Vinegar Peppers

An essential component of Chicken Riggies and (obviously) Pork Chops with Vinegar Peppers, these couldn’t be easier to make. Your home prep won’t be exactly the same as Casa Visco or other Italian-American brands, but it’s definitely close enough to … Continue reading

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Recipe: Mejadra (Rice and Lentils with Fried Onions) from Jerusalem

There are many recipes for this Middle Eastern comfort food, but the Jerusalem cookbook rendition (with the key addition of currants) the only one worth making. Serves 4 as a main dish or 6 as a side. Ingredients: 1/2 c … Continue reading

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Recipe: Cabbage with Caraway Seeds

A Hungarian dish which goes well with Sauerbraten and Kartoffelsalat. From the long out of print “New World Encyclopedia of Cooking” published by the Culinary Institute of Chicago. Serves 6-8. Ingredients: 1 head red or green cabbage (or a combination), … Continue reading

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How to make NYC pushcart-style hot dogs at home

I bought the above hot dog from a Sabrett’s cart in New York City last week. It was a good value at $2 but otherwise unremarkable except for one element. You could totally replicate the bun, the dog itself, the mustard … Continue reading

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Recipe: Chinese-Style Tangy Cold Noodles

Adapted from “Orchid’s Noodles” in Barbara Tropp’s The Modern Art of Chinese Cooking (out of print). Be sure to make them at least a day ahead to let the flavors develop. If you can find fresh Chinese egg noodles that … Continue reading

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How to reuse pickle juice

Don’t you hate it when people use the same word to describe two completely different things? “Grilling” is an example. It’s cooking things on a grill, obviously, but many say “grilling” when they refer to the process of frying on … Continue reading

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Recipe: Asian Seaweed Salad

This is going to look and taste different than the stuff in the deli case because, first, that contains a huge amount of sugar and second, it has green food coloring. Natural is definitely ono in this scenario. Makes 4 … Continue reading

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