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Zox Kitchen

Zox Kitchen: December 12, 2013

Written by Chef Alan Zox, Ph.D, Thursday, 12 December 2013 00:00

Sweet And Sour Pot Roast:

A Marriage Made In Heaven

Pot roast is one of those winter delights that warms up the innards and makes us feel so satisfied. Sarah Leah Chase’s cookbook Cold Weather Cooking that I found in my attic recently emphasizes this theme. Her recipes continue to stand the test of time and please us today as they did 40 years ago.


Zox Kitchen: November 22, 2013

Written by Chef Alan Zox, Thursday, 21 November 2013 00:00

Indian, Syrian And American Green Bean Recipes

As we move closer to the holidays, we look forward to the side dishes that come with our favorite entrees. They are no less popular for many of us than the entrees themselves. Some of my favorites include oyster stuffing; tomato pudding; cranberry salsa; poblano or jalapeno cornbread; roasted Brussels sprouts; honey and carrots; mashed potatoes, parsnips and turnips with roasted garlic and buttermilk with, oh yes, Turkey as well. Personally, I love preparing an array of side dishes which invariably fill me up in extraordinarily satisfying ways — often leaving little room for the bird.


Zox Kitchen: November 7, 2013

Written by Chef Alan Zox Thursday, 07 November 2013 00:00

Southwestern Poaching For The Holidays


There are many different methods to cooking such as roasting, grilling, sautéing, boiling, frying, braising, poaching, steaming and even microwaving, which I must admit is not a technique I recommend. Today our focus is poaching.  


Many people just get Asian takeout when it comes to poaching or steaming. Whether Chinese, Japanese, Korean or Thai, poaching is a common Pacific Rim cooking technique. In contrast, most Western-style cuisine is more frequently fried, grilled, roasted or braised. French cuisine is an exception as a journey through any Julia Child recipe will attest.    


Many of us sell ourselves short not to give other methods a try. Poaching is one of the easiest, quickest most satisfying cooking methods available. Further, poaching is among the most nutritious and healthiest methods ever devised in that it does not use any fat in the cooking process to carry heat to the food. And it is as flexible as the flavoring you add to the liquid.


Zox Kitchen: October 31, 2013

Written by Chef Alan Zox, Thursday, 31 October 2013 00:00

The Virtue Of

Cooking Italian

Recently I overheard a man on the street say  “Of course I can cook, I am Italian!” Was this overly confident? Not necessarily. One’s roots are significant and Italian heritage by definition brings with it a culinary sophistication and expertise. Further, the joy and love of Italy’s culinary traditions are wrapped in family life and the 21 regions of Italy itself--each of which are tied  to distinct agricultural products. So while Italy is one nation, it has many distinct food traditions tied to the regional cuisine and wine of their ancestors.


Zox Kitchen: October 24, 2013

Written by Chef Alan Zox, Thursday, 24 October 2013 00:00

The Fall Is Upon Us

For some people, autumn is a chilly season that has few redeeming qualities. It evokes the end of summer, gray skies, no more beach time on warm, sunny and sometimes sultry afternoons. And of course vacation has ended for many and school is back in session. I am not among those who dislike the yellow and orange season of fall where leaves change and eventually die off, only to return in the spring. In fact, I am a fan of the fall. It’s harvest time and some of the best of the best foods are back in season, like winter squash including pumpkin, cranberries and lobster. This is the ideal time of year to consume seafood as standard advice has been to only eat in months that contain an “r” in their names which would be September through April.

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