Spanish beef stew gets a boost from pimentón and piquillo peppers before it's finished with a touch of sour cream.
September 8, 2013 – September 14, 2013
These tender cakes make a great base for anything that's saucy and rich. While a thick ragu may be the ideal pairing in the evening, poached eggs are a perfect touch come morning.
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
A sweet and milky chocolate ice cream with a clean, bitter edge from coffee and the buttery crunch of cashews.
Twin Farms Red Polenta with Wildcrafted Oyster Mushroom Broth from 'The Vermont Farm Table Cookbook'
This small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September.
Breakfast tacos with soft scrambled eggs, charred zucchini, and red bell pepper.
These easy cinnamon buns use pizza dough to decrease assembly time and bacon for added flavor.
This clafoutis is a great way to use your late season plums. Cocoa and cardamom add a touch of richness.
Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'
This pasta dish from Tracey Medeiros's Vermont Farm Table Cookbook introduced a new element to my standard kale recipe mix: caramelized turnips. At first, I was turned off by the idea of pairing bitter greens with a bitter root vegetable, but then I remembered how turnips mellow and sweeten once cooked. Add in some serious maillard action to the turnips, and I realized this was a really clever way to make use of a New England staple crop.
Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top.
Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible.
A cream-bo is a chocolate-covered cream-topped cookie, based on an Israeli treat with a similar name. Those of us born and raised in the US might be reminded of Mallomars. In either case, they're infinitely better homemade.
Soft-scrambled eggs and garlicky spinach are tucked into a tortilla with salsa and crispy bacon bits.
Batidas are a family of cocktails that feature the Brazilian spirit Cachaça, which is made from fresh sugar cane juice that is fermented and distilled. This version uses mango juice, coconut milk, plus a little lime juice and agave to round things out.
The uncanny creaminess of frozen bananas, their best friend Nutella, and rich, tangy coconut milk yogurt combine for this frozen treat.
The cooling flavors of the melon and coconut get a little kick from homemade chile de arbol simple syrup in this agua fresca.
Shatter the chocolate shell to reveal the ice cream beneath in this cool make ahead dessert.
If there's one thing that Vermont is known for (other than maple syrup), it's cheese. And one of the biggest names in the Green Mountain cheese game is Jasper Hill Farm. Their famously fudgy Bayley Hazen Blue gets a starring role in this caramelized onion galette—its complex grassy and peppery notes truly shine atop buttery pastry and sweet, soft caramelized onions.
A take on Mexican or Russian wedding cakes, these crumbly cookies are made with ground almonds and rolled in confectioners sugar and cinnamon.
We cook our pasta directly in the skillet (no big pot required!) and flavor it with bacon, black pepper, parmesan cheese, and kale, all in a creamy, egg-based sauce.
Stone fruits and melons bring to mind portable beach snacks, bubbling cobbler or juice dripping down your chin. But as we wrap up our leisurely summer weekends (and produce) and transition to fall, there's no need to leave the fruit behind—you can pack it in cold grain salads for an office lunch.
Get your peanut butter on with these buttery, honey roasted peanut-y, Captain Crunch Peanut Butter cereal bars.
Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors.
Though many pudding recipes do not include eggs, I like yolks in my vanilla pudding for a little extra richness and color, and for that "French vanilla" flavor.
This tangy, spicy fish curry goes well with fluffy white rice. Use any firm fleshed fish of your choice (or even shrimp, if they're your preferred seafood).
Chicago has its fair share of iconic dishes, from deep dish to the Chicago-style hot dog, but not all of these unique eats are well known outside of the city limits. Allow me to introduce one of the strangest: the bone-in pork chop sandwich. Yep, you read that right. This sandwich features a pork chop with its bone still firmly attached.
Three kinds of nuts in the filling and a soaking in rosewater syrup makes this a Middle Eastern gem.
Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting.
Chicken legs are browned and braised in a stew of green chiles and white beans. The key to a richly flavorful green chili is to peel the chilies and use their charred skins in the sauce base.
These easy whole wheat buns pair nicely with sweet honey butter. Add a sprinkle of flour de sel if you like your breakfast salty-sweet.
The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables.
Two summer favorites, preserved using a low-sugar pectin that requires less sugar for a familiar set, yield a velvety purple spread punctuated with softened blueberries.
Slowly cooking the eggs over low heat ensures that the soft eggs take on the sweet lobster flavor. Making these, at least in my mind, the ideal breakfast when you're looking to spoil someone.