Tempura Vegetable and Tempura Shrimp recipes are available from the NYT archives. Both of the recipes have garnered 4/5 stars. The comments in the article revealed some need for additional information to produce a successful Tempura. Mark Bittman’s recipe uses the traditional ingredients for Tempura: water, egg, and flour. However, I prefer using just one…
Andy’s Star Anise Roasted Chicken
This recipe evolved through my interaction with my Picky Palate Boyfriend (PPB). I love making Rosemary and Thyme roast chicken with the accompanying roasted potatoes. Unbeknownst to me — he didn’t particularly like the taste of rosemary! Yet, there he was — having a serving or two of my roast chicken whenever it graced our…
This Bruschetta recipe is bursting with flavor!!
Bruschetta with different types of tomatoes is the best way to make this flavorful appetizer. Heirloom, Cherry, Grape, and Roma tomatoes blend well with the fragrant basil and fresh ricotta. Use your favorite balsamic vinegar and olive oil to bind the flavors together. Buon appetito!
Ad Hoc Buttermilk Fried Chicken
Thomas Keller’s Fried chicken is just the best fried chicken I’ve ever had. The last time the New York Times had an article about this legendary serving was in 2008 when it was lauded for its popularity among diners. The success of this recipe is achieved with planning and adherence to the directions, wholeheartedly. From…
Picky Palate Salad
A Refreshing Summer Salad
