J.M. HIRSCH

13 - 12:17am

Ham and cheddar quiche

Quiche has a reputation as a complicated dish. And I’m not sure why. Home cooks worry about the crust. They angst over the fillings. Do they have the right mix of meats or veggies? Which type of cheese? And how much is too much? And then there is striking the balance of egg and dairy, never mind determining the best way to season the mixture.

Fresh take on how to eat too many hard-boiled eggs 04/24/13 - 12:12am

Egg salad sandwich with smoked salmon

Hard-boiled eggs always seem to go to waste in my house. It’s my own fault. When I think to make them, it somehow strikes me as silly to go to the trouble for just two or three eggs. And since it requires no more time or effort to boil up a dozen, I usually go that route, assuming the extra will make convenient snacks and meals for the next few days. Except I quickly lose interest in them or forget about them.

Give asparagus a crunchy "bake-fried" take 03/27/13 - 12:17am

What I wanted? A simple recipe - any recipe, any trick, any technique - that would entice my 8-year-old son to embrace vegetables.

What I wanted? A simple recipe — any recipe, any trick, any technique — that would entice my 8-year-old son to embrace broccoli. What I got? A simple recipe that ended up so good, so crispy, so delicious I no longer cared if he ate the broccoli (he did), because I wanted it all to myself.

This sandwich gives a reason to love anchovies 03/06/13 - 1:14am

Stay with me on this one. We're going to make an open-faced anchovy sandwich. And you're going to love it.

Stay with me on this one. We’re going to make an open-faced anchovy sandwich. And you’re going to love it. Admittedly, that’s a tall order for a sandwich that sports an ingredient many people tend to be skittish about. But you simply have to try this. Open-faced anchovy sandwich with balsamic arugula For a healthier take on this delicious sandwich, consider using part-skim ricotta and opt for a lighter, whole-grain bread. Start to finish: 15 minutes Servings: 2 1 tablespoon extra-virgin olive oil

Coffee -the secret ingredient for pork 02/20/13 - 1:17am

Coffee has become my new favorite ingredient when roasting meat.

Coffee has become my new favorite ingredient when roasting meat. It’s an effortless way to add gobs of flavor to whatever I am making. All I do is add whole coffee beans to whatever spice blend I am using as a wet or dry rub, then grind it to a powder and apply to the meat. The coffee provides deep, rich flavors with just a hint of acid. It’s a combination that works wonders for roasted meat.

A chicken curry that is speedy and easy 02/13/13 - 1:13am

It didn't seem too much to ask for. I wanted a coconut chicken curry that is fast, delicious and not loaded with fat. Turned out to be easier than I expected.

It didn’t seem too much to ask for. I wanted a coconut chicken curry that is fast, delicious and not loaded with fat. Turned out to be easier than I expected. Let’s start with the sauce. The key is to make it rich and flavorful without resorting to the usual culprit — full-fat coconut milk. I considered using light coconut milk, but generally have found curries made with it to be thin and uninspiring. Fat, after all, is mighty yummy.

Guacamole: Fresh takes on a Super Bowl classic 01/30/13 - 1:15am

Looking for a few simple ways to freshen up the go-to dish of the Super Bowl?

Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good. If sweet and heat are your style, go for guac mixed with brown sugar candied bacon and hot sauce. Heat fiends will prefer the corn and chipotle blend, while those who favor the exotic touch might like the shrimp and mango version. And for those who want it all? A roasted fresh salsa guac. Base guacamole recipe Start to finish: 10 minutes Servings: 12

Chicken, waffles and gravy, the easy way 01/16/13 - 1:10am

This is my weeknight-friendly take on fried chicken served on waffles, a total comfort food perfect for a cold winter night.

This is my weeknight-friendly take on fried chicken served on waffles, a total comfort food perfect for a cold winter night. And two totally respectable convenience foods make it a snap to get on the table in almost no time — rotisserie chicken and frozen waffles. I’m a big believer that if you eat a lot of chicken and have a crazy busy schedule, a rotisserie chicken should be a staple of your weekly shopping list. Don’t worry about what you’ll do with it. Since the cooking is already done for you, sorting out how you’ll eat it is the easy part.

A salted fish produces a very savory dinner 01/02/13 - 1:11am

To soak the cod, place it in a large bowl of cold water. Refrigerate for 12 hours, changing the water several times.

Salt cod with roasted potatoes To soak the cod, place it in a large bowl of cold water. Refrigerate for 12 hours, changing the water several times. Most packages include soaking instructions, as well as an alternative simmering method. Start to finish: 1 hour Servings: 6 1 pound salt cod, soaked overnight and drained Handful of flat-leaf parsley 1 medium leek, halved lengthwise 4 medium potatoes, cut into wedges

Help take a bite out of swine by eating wild boar 12/26/12 - 1:09am

Wild boar - a tasty way to do a good deed.

Wild boar — a tasty way to do a good deed. It’s true. Across at least 39 states there are an estimated 4 million feral pigs and wild boars (they are close relatives and prone to interbreeding) roaming about. And they are laying ruin to vast acres of land. The problem with wild pigs is they are voracious eaters. Shocking, I know! And they tend to destroy natural ecosystems. There is no one solution. But eating them certainly helps. It’s what I like to call taking a bite out of swine.