I always add walnuts and coconut and the crowd goes wild. Never lasts longer than 24 hours. Probably my most-made recipe ever (by me, that is) – started in 1973.
Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.
You won’t believe how good this is (and how easy). A year’s supply of fermented black beans will cost you a dollar and you’ll want to make this dish once a week, so you should absolutely have some in your fridge.
This easy slurry method takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini. Both techniques are in my go-to repertoire.
Deconstructed with fresh tomatoes and by quickly hand-pounding chicken into cutlets then broiling, this becomes a fresh, modern alternative to a time-consuming classic.
