Bathed in lemony oregano vinaigrette, Greek chicken and potatoes keeps comfort at hand.
June 17, 2012 – June 23, 2012
Grated apples give this quick bread plenty of moisture, while apple chunks together with plump rum-soaked raisins provide plenty of texture and flavor to this quick breakfast bread. No jam required!
The beef cooks very quickly, in less than a minute, after which the meat is removed from the heat and topped with a mixture of toasted and minced dried chili peppers and Sichuan peppercorn. The spice blend is crumbly. It reminds me of an oatmeal topping for a cobbler....if only the cobbler were, you know, made of beef.
The cousin of the more popular sweet Bing or Rainer cherries, these tart, almost transparent cherries make great desserts, preserves, and of course, cocktails. This cocktail is a perfect way to use any leftover cherries after making a pie or other tasty treat since it only requires a few of them.
This thick, tomatoey soup is stuffed with veggies, creamy white beans, and, for a twist, prosciutto-stuffed baby tortellini.
Everybody's got a watermelon-feta salad on the menu these days, and there's a reason for it. The salty/sweet ultra-refreshing combination is perfect on hot summer days on the patio. This version ups the ante with a bit of chili heat in a soy sauce and honey-based vinaigrette. Sweet lychees and basil round out the flavors.
Vinegar infuses these spuds with an intense tanginess that pairs well with the heavy dose of salt.
The usual rocky road punched up with hazelnuts and white chocolate. It's a rich, dark, buttery, chunky party in your mouth.
This liqueur complements spirits, citrus, and sugar so well that I'm not sure why it isn't more common in cocktails.
Lamb shanks braised in a meaty gravy of wine, stock, grain mustard, and fresh mint become deeply savory and substantive, yet also fresh and different.
At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it's a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.
A well made phirni will always highlight its star ingredient, rice, while the other delicious ingredients gently follow.
In the intro to this recipe for Potatoes with Porcini from The Country Cooking of Italy, author Colman Andrews tells us a little about the thrifty ways of the people of Liguria. When procini season rolls around, Ligurians stretch their pricy 'shrooms by bulking them up with inexpensive potatoes. Baked gratin style, the potatoes have a chance to take on all of lovely qualities of the porcinis.
Now's the height of cherry season, and what's better than cherry pie? How about individual, miniature cherry pies? The perfect excuse to eat a whole pie yourself!
I loved the idea of chickpeas in a pasta dish—a simple and inexpensive way of adding protein—which drew me to the recipe. I stayed for the relatively unusual remaining ingredients: pancetta, shallots, and mustard greens.
Sweet, sour, and tangy, crunchy bread and butter chips are the perfect accompaniment to burgers and barbecue.
Mashed potatoes are a suppertime staple that many of us grew up with. Champ is a simple variation on the plain classic that folds in bright, sliced scallions that add a savory freshness to rich potatoes.
Pairing sweet blueberries with punchy moonshine and a hit of lemon juice is a genius move, making these Blueberry Moonshine Pops one hell of a summer afternoon treat.
This bowl of Orecchiette with Broccoli Rabe from Colman Andrews' The Country Cooking of Italy is a lovely example of that beautiful minimalism. The pasta and rabe cook in the same pot, coming together in a sizzling pan of anchovies and olive oil. The rest is merely a matter of tossing, plating and choosing whether to serve with toasty breadcrumbs or salty-crumbly ricotta salata.
A classic Northern Thai dish, larb is a meat-based salad that exemplifies the hot, sour, pungent, and sweet flavor balance typical of many Thai dishes. Our version uses fried shallots for extra flavor along with toasted rice powder, giving it an intense nuttiness. We found that grinding the meat yourself in a food processor results in a more interesting and varied texture.
Fresh corn is a staple at every summer cookout, but cooking it fresh can leave you sweating over a hot stove while your guests kick back outside. This make-ahead salad of sweet, crisp corn scraped off the cob, mild scallions, and fresh basil in a tart white wine vinaigrette is a great alternative.
Sweet peaches contrast with the bite of ginger to create a contrasting, savory sauce that works magic on grilled pork chops.
These spiced, cakey cookies are packed with carrots, raisins, and walnuts.
Everything buns aren't chewy like their bagel cousins. I wanted to mimic some of the flavors of Everything bagels, but just some, not quite all. I limited the seeds to sesame and poppy on top, and anise in the dough. Dried toasted onions go into the dough. These buns are definitely on the savory end of the bread continuum.
Beat the heat with this gin and bourbon cocktail that bursts with lime and ginger.
A classic West Coast dressing and dip, it was one of the most popular dressing in the country up until Ranch took over in the late 80's. Flavored with plenty of herbs and anchovies, and highly seasoned, it lies somewhere between a classic Caesar and Ranch, with the best elements of both.
The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory.
Strawberry shortcake is awesome, but biscuits are a pain in the butt to make, even for a seasoned pro. This variation replaces the finicky biscuits with moist, tender, fool-proof cupcakes.
Sweet and nutty, briefly blanched and peeled favas are tossed with salty bits of crumbled young pecorino and drizzled with olive oil. Simple? Well sure, but this snack is really all about the simplicity and goodness of the ingredients.
All too often grilled boneless, skinless chicken breasts have more attributes closely akin to cardboard than serious eats. With a little know-how, this is an injustice that we should no longer have to endure. The key to juicy grilled chicken breasts is to brine them first, then to cook them over a two-zone fire, using a thermometer to gauge doneness.
As good as peas are, rare is it when they get to take the limelight. But leave it to Tony Mantuano, chef of Chicago's Spiaggia, to give the petite spring vegetable its due. This recipe calls for fresh peas, pea shoots, pea sprouts, and sugar snap peas. All this makes for one bright green, crisp, and fresh salad.
Matching up tart rhubarb with delicate, floral jasmine tea makes for a transcendent popsicle experience.
Palm sugar lends a soft caramel flavor with a tinge of butterscotch that makes this ice cream special. Add coconut milk, eggs, and pandan to the team and we've got a combination of flavors that South East Asians have enjoyed for ages.
These Frico or Friulano Cheese Crisps from The Country Cooking of Italy are the perfect little bite to go along with the pre-dinner drink. Savory and salty, crisp and cheesy, they have the munchability of a potato chip with an apertivo-level elegance.
The key to perfectly crisp salmon skin is a low and slow rendering process to ensure that all excess moisture and fat are driven. The result is shatteringly crisp with a perfect medium-rare center underneath that pairs perfectly with a bright caper and basil relish.
Tart, crisp fried green tomatillos paired with crisp salty bacon and herbs, all served on a bun slathered with a spicy mayonnaise with an Asian kick to it.
Sweet fresh lychees are cut with the heat of a Thai chili and tart lemon juice to make for a balanced, refreshing summer drink.
A thick, rich, and frothy peach-based lemonade lightly scented with thyme. This is the kind of things you'd want to add a shot of vodka or bourbon to. At least, I'd want to.
This simple lemonade variation combines fresh basil with a touch of honey.
You usually think of sage as a savory herb, but its camphorous, slightly minty aroma works well in this sweet drink made with blackberries and lemon.
Brazilian-style lemonade is made with fresh lime juice and sweetened with condensed milk. It's a richer, sweeter version of the lemonade we're used to, and excellent with a shot of Cachaça.
Thai flavors of basil and lemongrass combine with cooling cucumber in this mildly savory but totally drinkably tart lemonade variation.
Fizzy, tart, and just a hint of ginger spice, this is the perfect drink to accompany a hot Thai or Chinese meal, or just a hot night.
Blended watermelons provide most of the liquid for this light and refreshing lemonade.
A sweetened, non-alcoholic take on the Raspberry Lime Rickey, fresh raspberries are pureed with lime juice and just the right amount of sugar. Serve ice cold, with a splash of gin or vodka if you'd like.
Sweet ripe strawberries are macerated with sugar and jalapeños for a sweet, hot and totally refreshing summer drink. Like Strawberry Shortcake wearing hot pants.
A classic simple lemonade with balanced sweetness and acidity.
Banana Split Ice Cream Cake is a wonderful way to enjoy all of the classic flavors of a banana split, but in ice cream cake form. Assembling the Neapolitan flavors of ice cream with dividing levels of crumbled chocolate cake or cookies and a layer of banana slices makes for a pretty presentation. The dessert is assembled and then frozen, which allows the flavors to meld and lends a nice banana tone to the whole dessert once you're ready to eat it.
Strawberry jam is usually sunny and simple, but it can also be dark and sophisticated. This version is spiced up with black pepper and aged balsamic vinegar. Pair it with ripe, creamy cheeses or dollop it on top of toast points with chicken liver mousse.