Zucchini Parmesan, layered with tomato sauce and a mixture of cheeses, is as company-worthy as it is stay-in-your-pjs fare.
October 14, 2012 – October 20, 2012
Let's face it—brunch is a meal designed to further the consumption of alcohol. And even if a simple coffee cake and a pot of coffee is all you have to offer, then by all means flavor it with a few drops of booze.
Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo.
Rice cooked in jasmine green tea (a neat trick!) and topped with crispy, crunchy salmon and warm wasabi-edamame salad. All ready in 15 minutes.
Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa.
This variation on the classic Manhattan from Beloved in Greenpoint, Brooklyn, brings together rhum agricole, bourbon, vermouth and bitters.
Poached chicken plus broth and noodles is nothing new. Most of us eat chicken noodle soup on a more than regular basis throughout fall and winter. But Naomi Duguid's Coconut Sauce Noodles in Burma is far from ordinary. In its most basic form, egg noodles are boiled and then dressed with a thick soup of chicken, cracked coconut milk, and shallots.
Broiled beancurd sticks with a savory-sweet glaze.
Beancurd sticks stir-fried with garlicky Chinese chives. No need for extra garlic here.
Beancurd sticks simmered in chili bean paste, soy sauce, and rice wine. A play on the Sichuanese red-braise.
A rich peanut butter ice cream with a fudgy dark chocolate swirl and chunks of frozen Reese's cups.
Who doesn't want to drink alcoholic pumpkin pie? DIY pumpkin liqueur involves the same ingredients as pumpkin pie—only instead of crust, there's vodka.
The beauty of this recipe is the simplicity: chips + melted chocolate = gooood. You can customize it to you taste—don't like dark chocolate? Use milk chocolate instead! Use your favorite brand of chocolate or whatever you have on hand. If you love intensely dark chocolate like I do, consider splurging for the good stuff.
This simple, hearty, healthy, and delicious soup is made from roasted beets, sweet leeks, woodsy thyme, vegetable broth, and a squirt of lemon. Thick, hot, and autumnal, it's best topped with a creamy dollop of crème fraîche.
Make it a Tex-Mex burrito bowl night. Poached chicken with lime is piled deep with all the fixings. Go full or semi-homemade.
A true advantage to making your own is the opportunity for variation. Mix and match the nuts you use. You can also use other oils, or none at all.
Steamed whole fish makes for a virtuously effortless dish with instant presentation points, especially when topped with a psychedelic melange of ginger, chiles, and herbs as is the River Fish Celebration in Naomi Duguid's Burma. The whole snapper (or trout) is coated with a warming and floral paste of ginger, galangal, garlic, and lime before being tossed in a light broth spicy with chiles, cilantro, and even more ginger and garlic.
Tart Concord grapes and mild, sweet pears (Bosc or Bartlett are good varieties to use) work well together in this classic, deep dish style pie. Try your hand at lattice weaving, or go with a traditional double-crust version, either way, the results will be delicious.
While October might be pushing it for "late summer," farmers' markets can still be counted on for inexpensive, past-their-prime tomatoes. And those are perfectly suited for the treatment they get in this wonderful soup, from the Saltie cookbook: a slow roast with olive oil to concentrate their acidity and sweetness. Along with garlic, sage, and rosemary, they're the heart of this spare and satisfying soup.
It's always a treat when you can combine tart and sweet elements in one dessert. This rice pudding from Southern Living: Classic Southern Desserts does just that. Creamy rice pudding and sweet white chocolate blend well with a citrusy cherry sauce.
This is one of those all-too-rare vegetarian recipes that makes a complete main course. A complex, nutty-tasting filling of leeks, apples, and kale is topped with breadcrumbs, Parmesan and butter for a crispy brown crust that nicely complements the soft, smooth flesh of the squash.
For my rendition of a traditional Maryland crab dip, I was actually inspired by the fiery Southeast Asian dish of Chili Crab, wherein fresh whole crabs are bathed and cooked in a spicy sauce of chiles and aromatics. The final dip is a Baltimore by way of Singapore concoction that is spicy and creamy with that "of the sea" flavor provided by the crab meat—a combination of flavors that will surely benefit any carrot stick, cracker, or chip.
A basic blended delicata squash and apple soup was already a great fall meal, but I couldn't help but add in some roasted and chopped beets, which add a pop of color and some much needed sweetness.
She doesn't mention it in the recipe headnote, but Naomi Duguid's Kachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia.
Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale
Sweet and sour, this tamarind sauce is a flavorful Indian staple that's easy to prepare at home.
These oatmeal cookies have lightly crisp edges and chewy middles laced with dried cranberries and white chocolate chips.
A quick one-pot stew of chickpeas, tomatoes, and kale, topped with flaky fish.
This recipe makes a classic Boston brown bread. The sturdy loaf goes well with either breakfast or dinner (or eaten as a snack!).
All the flavors of fall come together in this boozy milkshake. Don't skip the maple whipped cream, it's totally worth the extra effort.
We like the way the cayenne cuts through the sweetness of this spicy chocolate milkshake, but if you're not a fan of heat, you might want to dial down the cayenne by half.
This afternoon pick-me up is a little less sweet than your regular milkshake, adding coffee into the mix—in the form of strong brewed coffee as well as coffee ice cream.
Cream cheese makes this pumpkin milkshake extra creamy and a little tangy. Consider serving in mini-portions: it's seriously rich.
Eggs and tomato sauce seem to pop up everywhere these days--it seems most chefs have their own version of eggs in purgatory or else shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it.
Tender brown butter cake smothered in brown butter-sour cream caramel.
With a little tinkering, these muffins can go from a healthy, lightly sweet way to start your morning to a savory accompaniment for dinner.
A simple and satisfying bowl of Tom Kha Gai requires only a handful of ingredients and less than thirty minutes to get right.
An easy Thai yellow curry with chicken, potatoes, and a side of quick-pickled cucumbers and shallots.
Ultra-crisp fried chicken wings with an eggshell-thin crust that crackles and crunches. The key ingredient is a bit of vodka mixed into the thin batter.
A sweet and mildly spicy sauce that's the traditional accompaniment to Korean-style fried chicken.
A sweet garlicky soy-based sauce for Korean-style fried chicken.
Velvety caramel envelops soft bread and sweet apples in this gem from Southern Living: Classic Southern Desserts.
This sandwich is modeled on a cheese plate: it's filled with Stilton, crisp pear, and sweet dates.
These nuts are a key ingredient to many Burmese dishes (like Banana Flower Salad) and are worth roasting and chopping in bulk so you'll have them on hand.
What happened when I baked it up was a surprise: the brown sugar and butter topping fused with the melty candy corn to form some sort of unholy, monstrous Halloween caramel-sugar topping, which dripped back into the cake when inverted. The result? The entire buttery cake tasted like it had been basted in candy corn. And if you're a candy corn lover, that might just be a beautiful thing.