Open wide: Ever fantasized about a dumpling as large as your steamer? The goal is to get a small steamer! These dumplings are filled with pork, bok choy and gallons of juice. The secret to the juicy exploding soup inside the dumplings is to add pieces of gelatinized broth to your filling. When you steam the dumplings, the broth turns into soup.
We made ours from boiling chicken feet in water, scallions and ginger. Then we chilled it overnight and chopped it into pieces.
Note: you can poke a hole in the skin and stick a straw in it. Slurp!
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Before and after: Dough like taffy. Delicious like Focaccia. Sullivan Street’s Potato Pizza, recipe courtesy of Artisan Baking Across America by Maggie Glezer. Note: That’s four pounds of potatoes, for those that care.
Sometimes all you need is a knife to make lunch: The capellini is leftover from last night, cold and non-clumped because of forethought and olive oil.
The beets are from the McGrath Family Farm. We dressed the beets with olive oil, salt and pepper, wrapped them in some foil and set the toaster-oven to 325 for [...]
