Full-flavored thyme-lemon roast chicken is finished with hazelnuts, blue cheese, and pan gravy, with creamed kale alongside.
February 10, 2013 – February 16, 2013
Full of olive oil, feta, and sliced scallions this brunch comes together in under 40 minutes and is perfect paired with a light salad and a crisp white wine.
White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 25-minute meal in a bowl.
With the right balance of sauce to meat to cheese and crisp grilled meatballs, this is a parm hero done right.
From soup-filled to soup-simmered, I have never met a dumpling I did not like. So it was with great excitement that I flipped open From A Polish Country House Kitchen to find not one, not two, but three different recipes for pierogi. Pierogi are boiled and then pan fried half-moon dumplings usually filled with some kind of meat, cheese, or potato filling. Pierogi are usually made en masse as a celebratory meal, since all of the kneading, rolling, filling, and boiling can take the better part of a day. Anne Applebaum and Danielle Crittenden's recipe, however, is scaled back to make just enough pierogi for 4 people, so the challenge is a little less formidable. Their classic "Ruskie" filling of potatoes, ricotta, bacon, and peas is a humble one, but it is nonetheless delightful.
Nutty white sesame gets a flavor boost from orange and vanilla, with chunks of pistachios for crunch.
You can use all-natural ingredients and still get a grape soda that's bold in both color and flavor.
Thai-style fried shallots are a sweet and savory condiment for a variety of dishes.
The soufflé should be cooked and then served immediately. This recipe is inspired by Downton Abbey and Ethel's attempt at a similar dish. Soufflé is temperamental by nature but if you follow the instructions and don't drop the finished dish, you should have better luck than she did.
The pretty purple hue of this soda comes from a simple homemade blueberry syrup.
Creamy coconut milk brings out the nutty notes in the coffee in this well-loved soda.
Just a little bit of acid phosphate, a much-loved soda fountain ingredient, adds tartness to this homemade chocolate soda.
Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.
This chicken chili packs a three pepper alarm: smokey chipotle, jalapeno, and cayenne. Plus it's on the table in under 30 minutes.
This creamy, rich, no-bake pie is screaming for some acidic fruit to balance it, and here in blood orange (also sometimes called Moro oranges) season, we have our perfect topping.
Bigos, or traditional Polish Hunter's Stew, is one of those homey recipes that changes from household to household. In fact, in From A Polish Country House Kitchen, Anne Applebaum and Danielle Crittenden describe the stew as Poland's version of chili--long stewed meat with a suggestion of vegetable served with thick rustic bread. Their take blends pork, venison, beef, veal, and sausage with cabbage, sauerkraut, and mushrooms for a no-nonsense, take no prisoners, hearty meal for the meatiest of meat lovers. In other words, it is an awesome addition to your late winter repertoire.
A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% vegan, 100% satisfying.
After being tossed in a mixture of lime juice, red pepper flakes, and chopped cilantro, the jicama sticks can then be seasoned with sea salt and pepper, and then dusted with some chili powder. Salty and sour, with a little bit of heat, these jicama sticks are a crisp and refreshing alternative for heavier drink-time appetizers.
Crunchy, salty, smokey, chocolatey—this bark is way to addictive for its own good.
This white chocolate soufflé is swirled with a touch of red, making it a perfect Valentine's Day treat for two (or four!).
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.
This quick, creamy dessert is perfect for two people. It needs to be made the night or morning before serving, but requires less than ten minutes of actual work!
Braised cabbage is like the nerdy younger brother to the now hip fried brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity.
This recipe from The Lee Bros. Charleston Kitchen shows you how to create a beautifully oozy, burnt-sugar sweet-salty mini-tower of delight.
Born out of a short supply of tomato ketchup and an abundance of bananas in the Philippines during World World II, banana ketchup was created as a sweeter, fruitier facsimile of its tomato counterpart.
These fruit forward raspberry macaroons get a contrasting drizzle of dark chocolate. They make a great DIY gift on Valentine's Day.
During foraging season, mushrooms appear on the Polish table in many forms. They can be sauteed, pickled, and simmered into soups. These Twice-Cooked Wild Mushrooms present a unique technique: the 'shrooms are first boiled basically to smithereens. Once totally tender, they take a trip to a skillet with butter, onions, and dill to become even more silky smooth before being finished with sour cream.
A quick and hearty stew made with kale, white beans, and Italian sausage.
Spicy and piquant, Pork Vindaloo has pride of place on Sundays and days of feasting in Indian Catholic homes. Usually mopped up with soft white bread or drenched over fluffy white rice.
A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes.
Lightly battered and deep-fried until crisp, tempura sweet potato makes for an excellent Vietnamese sandwich filling. This version is flavored with a Hainnanese-style ginger-scallion oil that seeps into the batter and makes for one helluva messy vegan sandwich.
Your party guests will never guess this cake is gluten-free. Moist and tender with a good bit of bounce, it will put your everyday gluten-y carrot cake to shame.
Finally: a salad that holds its own with no need for dressing. Oranges and grilled lemon brighten up grilled escarole, adding enough acidity and flavor that you don't need to pour on dressing to add taste. A one-container salad that won't contain any sad, soggy lettuce.
If you like sticky sweet all-American flavors, this is the dessert for you. It's a little bit of work to put together but it will definitely impress and it makes a great birthday cake.
Seems like everyone these days loves kale chips. As for me, I'm on board as long as they are freshly prepared, not straight from a bag. But while undoubtedly good, why limit their potential to just snack time?
The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.
Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds.
The Surfer on Acid is most often consumed in shot form. This variation is a long drink, made extra-refreshing with coconut water.
When combined with the usual banh mi accoutrements of mayonnaise, pickled carrots and daikon, fresh cilantro, jalapenos, and a drizzle of Maggi seasoning, a simple tin of sardines transforms into a savory and satisfying sandwich.
Foolproof no-knead pan pizza dough topped with zucchini and summer squash along with red onions, thyme, and pistachios.
Ok, so maybe it's a bit of a carb overload, but potato on pizza is truly great, especially when the potato slices brown and crisp around the edges and the dollops of mashed potato come out crusted and golden, like these ones do.
Vegan pizza for a crowd! This recipe, based off of Sicilian sfinzione is a crowdpleaser with the bold flavors of olives, sun dried tomatoes, and caramelized onions under a crisp bread crumb topping.
When I think of Eastern European cuisine I think of pierogi (coming later this week) and I think of barszcz (also spelled borscht). Barszcz is seen in many iterations throughout Poland, Russia, and Ukraine; sometimes it is thick with pieces of beet and shreds of beef, sometimes the soup blushes with sour cream, and other times it it served crystal clear. The traditional Polish version in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen is that of the third type. After simmering a multitudinous concoction of beets, carrots, celery root, leeks, onions, garlic, and beef bones in several cups of water until rich in color and deep in earthy flavor, the entire contents of the pot are strained out. The soup is then served simply with a squeeze of lemon and a dollop of sour cream.
Addictively chewy, slightly caramelized and full of toasted sesame flavor, these sweet 'benne' wafer cookies Lee Bros. Charleston Kitchen will disappear as fast as you can turn them out.
The classic sweet and mild crunchy daikon and carrot pickle used to stuff Vietnamese banh mì sandwiches.
Pan frying bananas in butter then roasting them with sugar makes them into a rich sauce for chocolate pancakes.
A little tired of your go-to brownie recipe? Try these quick and easy blondies studded with chocolate chips and pockets of gooey orange marmalade. I make them with Cara Cara Orange Marmalade, but you can also use store-bought.
This Cara Cara orange marmalade is all about comfort. Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. I used Twinnings Hebal Unwind, but feel free to substitute whatever you have on hand. Try it on English muffins or crumpets.