Posts by The Katz Tales
KATSUDON
I find Japanese cuisine to be one of the most difficult to master. The flavors are often so subtle that you really need to balance them perfectly. But that doesn’t stop me from trying. In Japan, Katsudon is not one of the more high-end dishes. It’s actually a comfort food that is almost as popular…
Read MoreKICKED UP THROWBACK COOKIE BARS
Some people call these “Hello Dolly Cookies.” The gang at Eagle Brand calls them “Magic Cookie Bars.” I call them just plain delicious. I’m sure many a mom had these waiting for their kids after school. They are classics with a great combination of textures and flavors thanks to the condensed milk and candy morsels.…
Read MoreEASTER DINNER RACK OF LAMB
Are you thinking about serving lamb for Easter? How about this simple rack of lamb? Rack of lamb can be expensive but try your local Costco. I promise — I’m not getting a kick back from them. Their lamb is grass-fed from New Zealand and it won’t break the bank. It’s a little fattier than…
Read MoreCHEESY BACON POTATO CAKE
Potatoes are having a moment of celebrity thanks to Stephen Colbert’s “Is potato” joke. And why shouldn’t we celebrate them? They are easy to grow, nutritious, inexpensive and delicious when fried, baked, or mashed. I’m always looking for new ways to use them, so here’s my take on a cheesy bacon potato cake. I’ll admit,…
Read MoreMUSHROOM CHICKEN STEW
For those nights when I want something hearty, but I don’t want to fuss too much, I like this one-pot recipe. Mushrooms are always a huge hit in my house and I’m always looking for something new to do with chicken, so I came up with this mushroom chicken stew recipe. It’s great paired with…
Read MoreFULL OF BEANS
One of the best things about being a TV-food producer is that you get to meet all sorts of passionate people whose lives revolve around food and ingredients. That’s all they think about. One of the more delightful people I’ve had the pleasure of interviewing is Steve Sando, the founder of Rancho Gordo, a producer…
Read MoreIRISH SODA BREAD
I’ve never been a fan of corned beef and cabbage, so to honor St. Patrick’s Day, I lean towards a classic Irish Soda Bread. It’s one of the easiest breads to make because it doesn’t require any yeast, just baking powder and baking soda. I like to add raisins in mine, but currents work nicely…
Read MoreTASTY TEA CAKES
Some call these snowball cookies, others might call them Russian Tea Cakes, but I call them just plain delicious. This is a riff on the Land O Lakes® Snowball Cookie recipe. I’m hoping they don’t mind that I tweeked it a bit. These go great with an afternoon cup of Earl Grey. Pass the milk…
Read MoreIT’S ALWAYS TEA TIME SOMEWHERE
There’s something so soothing about tea. It’s one of the few calorie-free pleasures in my life, assuming I’m not having black tea that commands milk. I always keep one of those electric water heaters on the counter so that I can refill my cup at a moment’s notice. I’ve got cabinets full of teas —…
Read MoreFRENCH TOAST WITH CRANBERRY RELISH
Whenever I pass by a French bakery I can’t resist buying a loaf of freshly baked bread. One of my favorites is the classic sourdough bread, pain de levain. All you need is a slice, some good butter, and a cup of tea to turn a bad day into a good one. But if you…
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