Recipes Preserved Grapes & Pecans: A Way with Les Conserves

On a trip to Paris a while back, I stopped in a bookshop on a quest for cookbooks. There were many fine volumes, but one in particular stood out as a must-have. Les Conserves is a glossy, photo-packed soft-cover (Produced by a French division of Reader’s Digest! Why don’t they make such lovely books for English readers?) is ideal for a French neophyte like me. Just look at this recipe for grape preserves.

read more
Recipes Vibrant Green Coconut-Mint Chutney

I tend to eat lamb year-round, but for many, springtime is prime time for lamb roasts and chops. And I must admit, I’m not sure why mint jelly is the traditional accompaniment. I mean, it’s fine, but I just don’t think it’s quite as tasty or complex in flavor as my Coconut-Mint Chutney. This bright, fresh-tasting sauce is very similar to one I learned while working with Chef Floyd Cardoz of Tabla and Bombay Kitchen.

read more
Recipes Day 21: A Festive Frybread

*This post marks Day 21 of Miss Ginsu’s 2008 Advent Calendar. Since today marks the first day of Hanukkah (as well as the shortest day of the year), I thought it’d be appropriate to commemorate the miracle of the oil with a frybread recipe… a treat for anyone, really. It’s interesting to note that just about any culture that eats bread has its own version of frybread. The classic Donut. Southern Hushpuppies.

read more
Recipes Day 18: Warm Gingerbread w/ Bourbon Custard Cream

*This post marks Day 18 of Miss Ginsu’s 2008 Advent Calendar. I really wanted to make a Warm Gingerbread Bread Pudding, which seemed like it’d be a decadent holiday dessert for the snowy, blustery days leading up to Christmas. But in order to make a bread pudding, one really needs stale bread. And honestly, who has a bunch of gingerbread laying around getting stale? So I gave up that idea for quicker, more simple — but still truly tasty — Warm Gingerbread with Bourbon Custard Cream.

read more
Recipes Day 15: Brandied Caramel Sauce

*This post marks Day 15 of Miss Ginsu’s 2008 Advent Calendar. Seems like a great year for the home-cooked gift, doesn’t it? A little something tasty in a pretty jar. Something you can’t just get off a grocery store shelf. Something that says, “I didn’t drop a bunch of cash, but there’s a whole lotta love in here.” Last season, I recommended you bless friends and family with your own candied orange slices, citrus bitters, do-it-yourself vinaigrettes, a spicy tomato chutney, little lemon loaves and a tangy citrus curd, among other things.

read more
Dear Miss Ginsu: Bitter Tomato Sauce?

Dear Miss Ginsu, Ok, I figure if anyone knows the answer to this, it’s you. Spaghetti sauce: aside from adding copious amounts of sugar — how does one keep homemade sauce from being sour/bitter? I’m assuming this comes from a combination of the tomato sauce and bell peppers? Not sure how to counteract this flavor without turning it into “candied” red sauce. Yours, Bittersweet Dear BS, Cooking all the elements of the process long and slow is a sure-fire way to increase the natural sugars.

read more
Recipes Grilling Your Steak, Trouble-Shooting Your Marinades

My brother called me up the other day and left a message. It went like this: “Hey! How you doing? I’m having a barbecue on Friday night and I was wondering if you had some ideas you could give me. Maybe something special? Drop a line and let me know. Thanks!” Ay yi yi! No information about guest preferences. No information about his protein of choice… pretty much no information.

read more
Recipes Make Your Own Mustard. And Mustard Vinaigrette!

I wonder if a meal’s entrées isn’t a bit like a family’s first child. Lots of attention. Lots of photos. Lots of fuss. Conversely, the condiments of a meal are more like the third or fourth children. They’re loved and cherished, of course, but they don’t get the same kind of special notice. It was close to 100°F today, so there was no cooking in our dinner plans. We ate a big dinner-sized salad made up of farmer’s market lettuce, cherry tomatoes, diced rotisserie chicken and pepperoncini slices dressed in a zippy mustard vinaigrette.

read more
Recipes Day 20: Have a Holly-Jolly Chutney

*This post marks Day 20 of Miss Ginsu’s 2007 Advent Calendar. Ah, the office gift exchange! Secret Santas. Perpetually exchanged fruitcakes. $5 gift certificates that get lost immediately. Between the cost restraints and varying levels of regular interaction, a gift exchange with coworkers can be tricky business, indeed. The classic white elephant gift exchange is fun, but I feel like I end up with a desk full of silly things that I need to dust periodically.

read more
Recipes Rhubarb! Five ways to master spring stalking

Is rhubarb-eating some kind of shibboleth? I’m just wondering. I merrily bought a pound at the farmer’s market this weekend and brought a strawberry-rhubarb pie into work yesterday. I was a bit shocked to discover that a significant number of my coworkers (all of whom were folks with city childhoods) had never tried the stuff. I felt invisibly branded a country mouse, apt to dine on field greens and ditch weeds.

read more

About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

Know More

Social