Rich and satisfying, this riff on Vefa Alexiadou's pastitsio is the perfect way to usher in fall.
September 15, 2013 – September 21, 2013
I love ratatouille. It's soft on the palate and easy on the stomach; served with a fried egg and some crusty bread, it makes for a simply, hearty brunch that could easily work as a light supper, as well.
Gluten-free pumpkin doughnuts are baked and tossed with a cinnamon and sugar coating.
A light celery-based cocktail inspired by the gin and tonic, from Chris Ronin of Manhattan's Northern Spy. It's refreshing, bitter, and just a little tart.
This tasty, boundary-transcending dish of bok choy sauteed with garlic, sherry-soaked raising, pine nuts, and caramelized onions can be spooned over fluffy rice or mixed into a bowl of toothsome pasta.
Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews.
This quick and easy breakfast bread takes the essence of pumpkin pie and infuses it with chocolate chips.
A whole grill-roasted boneless bison ribeye with plenty of smoky flavor and some nice char.
Make this awesome canned soup at home—even down to the bouncy meatballs.
Playing up the tart, fruity side of the Concord grapes, this drink pairs fresh grape puree with floral St. Germain in a variation in the classic French 75.
Cardamaro paired with robust bourbon and bright, fresh Concord grape puree makes for an ideal drink to usher in fall.
With alternating smoky, nutty, and jammy notes, this cocktail plays up the complexity of Concord grapes.
This week's Lunch Box ushers in fall with warm, nutty flavors. Fried hazelnuts serve double duty by acting as a crunchy topping when mixed with parsley and lemon zest, and infusing oil to be slicked on both the steak and the roasted cauliflower.
Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet.
This dish started its life as potato and chorizo tacos, a dish I've eaten dozens and dozens of times. But for some unexplained reason, halfway through my last batch I decided that it needed something extra, and before I quite realized what I was doing, I dumped in an incredible amount of spinach.
Crispy, golden chicken cutlets are topped with peppery arugula and sweet cherry tomatoes in this quick and easy recipe.
A spoonful of cardamom added to espresso powder gives these brownies a decidedly Middle Eastern flavor. Perfect as a post-meal pick-me-up, or to keep your dinner guests perked.
This bourbon and Cynar cocktail is rich and strong, with a touch of citrusy sweetness balanced by a nice bitter finish.
Wrapping fish in grape leaves (or fig leaves, or banana leaves...) is a great way to grill flaky seafood without worrying that it will stick to the grill. In Ben Sargent's new cookbook, The Catch, he pairs thin, flat flounder fillets with a tomato and caper compote (grilling the tomatoes while the heat is at full throttle) for a smoky-sweet dish.
Homemade pizza with a crisp ramen crust in place of the traditional dough.
These biscotti are made with olive oil, lemon juice and zest, and sesame seeds. They are basically unsweetened, meant to be eaten with a cup of strong, sweet coffee.
A cheeseburger with crispy ramen noodles in place of the bun.
A fifteen minute meal with buckwheat noodles, seaweed, and shrimp.
Juicy pineapple and sweet coconut add tropical flair to these tender muffins.
I had my first bite of raw fish sushi in high school, but it wasn't until a couple of years ago that I finally persuaded myself to try uni. The delightfully pure saltiness of the roe was a surprise; its subtle, oceany richness captivated me, and I've been eating it at sushi joints ever since. Until this week, however, I had never brought some home to cook with myself.
Though Concord grapes are lovely with spices, I wanted to showcase their perfectly purple flavor with a fairly plain base, and I love the flavor and color combination of grape and lemon.
I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day?
A rich and creamy miso-flavored pork stock ramen with a complex burnt garlic-sesame-chili oil, all topped with crispy braised pork.
Be your own Balaboosta and serve malabi at your next dinner party. It's a milk custard thickened with cornstarch and topped with an orange marmalade and brandy sauce.
Mussels are pretty much my default shellfish. They're easy to cook, easy to eat, and taste of little more than the sweet, briny ocean. In Ben Sargent's Mussels Fra Diavolo from his new cookbook, The Catch, the usual diavolo players (chili flakes, tomatoes, white wine) are present, but it's the uncommon addition of roasted garlic that makes the dish memorable.
Use the last of your summer tomatoes in this spicy cornbread. It's great as a side for chili or even eggs.