Recipes en Making Homemade Crackers The 'Easiest Thing In The World' <p></p><p><span style="line-height: 1.5;">I love homemade food stuffs — things I might otherwise have to buy at a restaurant or a grocery store.&nbsp;But it’s never occurred to me to make my own crackers. Until now.&nbsp;</span></p><p>The way my co-conspirator Nancy Leson tells it, "it's the easiest thing in the world.”</p><p>“For people like us who like to make homemade bread, pie crust, crackers are really, really easy,” she says.</p><p>Nancy asked Seattle chef Bruce Naftaly of the late Le Gourmand to share <a href="" target="_blank">his recipe for his famous handmade crackers</a>, which he makes with homegrown poppy seeds. &nbsp;</p><p> Wed, 12 Mar 2014 12:00:00 +0000 Dick Stein 14717 at Making Homemade Crackers The 'Easiest Thing In The World' Folding empanadas into your Super Bowl spread Say "Super Bowl" to Philadelphia chef and restaurateur Jose Garces, and he instantly recalls winter Sundays growing up in Chicago. "While my dad and two brothers and I were watching a Bears football game, empanadas would just appear in front of my lap," he tells <em>All Things Considered</em> for the <a href="" target="_blank">Found Recipe</a> series.<p>Every Latin American country boasts its own empanadas — baked or fried pockets of dough stuffed with cheese, meat or some other filling. Fri, 01 Feb 2013 00:33:11 +0000 7715 at Folding empanadas into your Super Bowl spread Elvis Left The Building Long Ago, But His Food (And Music) Lives On Elvis Presley was better known for his music than his gourmet tastes. Tue, 08 Jan 2013 20:23:29 +0000 7516 at Elvis Left The Building Long Ago, But His Food (And Music) Lives On Wake Up Thanksgiving Mashed Potatoes With A Touch Of Kimchi Think Mom's same old Thanksgiving mashed potatoes are boring? Jejune? Predictable?<p>Debbie Lee's are anything but. And they all started with a happy accident.<p>Lee is the owner and operator of the Los Angeles-based Korean-American restaurant <a href="">Ahn Joo</a>, and the author of <em>Seoultown Kitchen</em>: <em>Korean Pub Grub To Share With Family And Friends</em>. While Korean by heritage, Lee didn't grow up eating traditional Korean foods.<p>"When my parents came over here in the early '60s from Korea after the war, they planted in Jackson, Miss. Thu, 15 Nov 2012 21:41:59 +0000 7135 at Wake Up Thanksgiving Mashed Potatoes With A Touch Of Kimchi When recipes go wrong <p>Don&#39;t blame yourself. It is absolutely not your&nbsp; fault. After all, you could never make a mistake. Could you? Wed, 23 May 2012 11:30:00 +0000 Dick Stein 5066 at When recipes go wrong Bloggers Replace Mom's Recipe Box As Source Of Food Knowledge We're going to venture that just by nature of the fact that you're reading this blog, you count yourself as a member of the social mediarati.<p>If so, you, and a lot of other people, may sooner turn to Epicurious or Facebook to plan your next meal than your grandmother's recipe box or the Nestlé Toll House bag of chocolate chips in the cupboard. Fri, 02 Mar 2012 20:17:23 +0000 4304 at Bloggers Replace Mom's Recipe Box As Source Of Food Knowledge made it big online by providing magic in the kitchen <p>During the Holiday Season, from Thanksgiving to New Years Day, a lot of people are spending extra hours in the kitchen. And while that used to entail dusting off an old recipe box or paging through a sticky and splattered cookbook &ndash; today, more aspiring chefs are using their laptops, tablets or smart-phones to look up recipes online.</p><p>And when they do, there will be one Website from Seattle that will serve up more piping hot recipes than any other.</p><p> Tue, 27 Dec 2011 17:27:23 +0000 Vanessa Romo 3555 at made it big online by providing magic in the kitchen Nancy's Thanksgiving Hotline <p><span class="article-content"><span>Seattle Times food writer Nancy Leson and Dick Stein usually get together at the KPLU&nbsp;studios each Tuesday to record Food for Thought -- but given Tuesday's hazardous driving conditions it seemed more prudent for Dick to just get Nancy on the phone for their Thanksgiving chat.</span></span></p><p> Wed, 24 Nov 2010 19:28:30 +0000 Nancy Leson & Dick Stein 210 at Nancy's Thanksgiving Hotline Stein's NY Rye Bread <p><span class="stylebodytext2">After all that fine talk from Nancy and me about how simple it is to bake bread, here&rsquo;s a complicated recipe. It&rsquo;s really about 90% from George Greenstein&rsquo;s first rate <em>Secrets of a Jewish Baker</em> but over the years I&rsquo;ve changed, amended, and otherwise horsed around with his perfectly good recipe in order to customize it to my own perverse tastes. Read this recipe all the way through at least 3 days before you try it.</span></p><p> Fri, 01 Jan 2010 08:00:00 +0000 KPLU 607 at MacStein's Scotch Eggs <p><em>Ingredients:</em></p><ul><li>1 hard-boiled egg</li><li>1 not hard-boiled egg, beaten</li><li>Some flour</li><li>Some breadcrumbs</li><li>Some bulk sausage</li></ul><p><em>Preparation:</em></p><ol><li>Roll hard-boiled egg in flour.</li><li>Dress egg in a kilt and post pictures on the intrawebz.</li><li>Dip in beaten egg.</li><li>Roll in breadcrumbs.</li><li>Ignoring screams for mercy, eat hot or at room temp with sharp mustard and pale ale.</li></ol> Fri, 01 Jan 2010 08:00:00 +0000 Jon Klapel 596 at MacStein's Scotch Eggs McNance’s Baked Scotch Quail Eggs <p><em>Ingredients:</em></p><ul><li>1 package of quail eggs (available at Asian supermarkets everywhere), hard-boiled</li><li>1 pound of Italian bulk sausage (spicy or mild, you decide)</li><li>1/2 cup all-purpose flour</li><li>1 1/2 cups fine breadcrumbs</li><li>1 large egg, beaten</li><li>water, for dipping</li></ul><p><em>Preparation:</em></p> Fri, 01 Jan 2010 08:00:00 +0000 KPLU 597 at McNance’s Baked Scotch Quail Eggs Sausage and Blue-cheese Stuffed Peaches <p>(Serves 6-12)</p><p><em>Ingredients:</em></p><ul><li>6 large firm ripe peaches</li><li>1/2 pound spicy Italian bulk sausage (or mild Italian sausage, if you prefer)</li><li>1/3 cup crumbled blue cheese (Gorgonzola is a good choice)</li></ul><p><em>Preparation</em></p> Fri, 01 Jan 2010 08:00:00 +0000 Jon Klapel 598 at Mac's Chutney-Based Salmon Glaze <p>This simple preparation -- a standard in my house -- and one Mac's been making since he landed in Washington over 30 years ago. The glaze doesn't overwhelm the salmon and does wonders keeping the fish from drying out. This recipe is enough to glaze four salmon fillets (or half a medium-size salmon). Mac suggests keeping the skin on and grilling the fish covered, skin-side down. Fri, 01 Jan 2010 08:00:00 +0000 KPLU 599 at Baking Day Chicken <p><span class="stylebodytext2">from <em>The Italian Country Table</em><br> by <strong>Lynne Rosetto Kasper</strong></span></p><p><em>Ingredients</em></p> Fri, 01 Jan 2010 08:00:00 +0000 KPLU 601 at Rosemary Olive Rolls <p><span class="stylebodytext2">(approximately two dozen rolls)</span></p><p><span class="stylebodytext2">Note from Nancy: If you’ve got a standing mixer, this is a breeze. And it’s pretty easy even if you’re using a large mixing bowl, a sturdy spoon and your hands. The dough can be prepared earlier in the day for baking later: just keep it covered, and keep punching it down till baking time.</span></p><p><em>Ingredients</em></p> Fri, 01 Jan 2010 08:00:00 +0000 KPLU 602 at