Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini.
September 29, 2013 – October 5, 2013
Sometimes the best part of spending an afternoon making pie is having a slice cold for breakfast the next morning. But if you've having company over and don't want to serve pie for brunch, this simple handheld version takes a classic dessert and puts it in a brunch-friendly disguise.
This duck curry from Katie Chin's new cookbook, Everyday Thai Cooking, is perhaps one of her richest: the generous pour of coconut milk and fat-laced duck meat definitely take the dish into stick-to-your-ribs comfort territory. Still, the bright sweetness of the pineapple and tomatoes, combined with the abundant fresh herbs and spicy curry paste, lightens the dish just enough to make it enjoyable even on a sunny October day.
A sauce-less pizza with a sweet and savory topping of mozzarella, goat's milk feta, and quartered figs, all drizzled with olive oil and honey.
This ice cream tastes like a better, more homemade version of a Starbucks pumpkin spice latte (minus the coffee, which is pretty incidental), thanks to a dose of vanilla bean, cinnamon, clove, nutmeg, and a wee nip of bourbon.
With fall upon us there's no reason to let pumpkin have all the fun. Squash lends a light sweetness and mild earthiness to these doughnuts and it also happens to make for a very tender and fluffy cake.
The flavors of hard apple cider, bacon, sage, and soft caramelized apples make this a winning dish for fall. The chicken is falling-off-the-bone tender and the stovetop braise keeps it simple.
A thick-cut, bone-in bison rib steak is a perfect meal for two. The key is high heat and basting to ensure an even, deep brown crust.
Drinks combining Scotch and Drambuie date to the 1930s, under a variety of names.
Crying Tiger Lamb from Katie Chin's new cookbook, Everyday Thai Cooking, is named for its ability to make even a tiger weep. It's not only fiery, but it's also got a strong hand with salty fish sauce, sour lime juice, and grassy cilantro. In other words: it's seriously awesome, and a true gift to lamb lovers.
A unique fall pasta dish that combines the luscious sweetness of ripe, fresh figs with the saltiness of prosciutto.
Apples and caramel and gouda, oh my. An open-faced pleated pie of apples nestled in an aged gouda cornmeal crust drizzled with dark caramel sauce is like a plea for fall to arrive a little sooner.
Heaped with creamy black bean spread, salty white cheese, and creamy avocados, these sandwiches are dead-easy to prepare at home: in the time it would take you to head out to your favorite Mexican joint and order a torta, you could make five of them from the comfort of your own home.
Lightly bitter radicchio sweetens as it chars, complementing the flavor of Italian sausage in this Neapolitan-style pizza.
The fastest chocolate fix ever—this warm and fudgey cake-for-one is zapped up and ready to eat in mere minutes.
This simple stir-fry combines Thai staples—fish sauce, palm sugar, lime juice, and peanuts—with easy-to-find ingredients—spinach, tofu, basil—for a spicy, crunchy, vegetarian main that comes together faster than you can cook a pot of rice.
These ginger cookies play up the combination of spicy candied ginger and tart dried cherries.
Tender cod fillets steamed over a potato and swiss chard hash, all in a single skillet.
The true apple flavor of hard cider is a natural partner for a warming spirit like rye and even plays well with the anise and botanicals in Pernod, which can be a bit of an oddball to mix.
Taking a cue from the tiki tradition, this version of a Navy Grog layers light, un-aged rum with a full-bodied, aged dark rum. Fresh squeezed grapefruit and lemon juice pull out the tart acidic notes of the Granny Smith Woodchuck Cider.
Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink.
A gluten-free Dutch apple pancake.
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper.
Swirling a few tablespoons of extra maple syrup into the batter give these buttery bars an extra maple kick.
Tom kah gai is a Thai takeout classic, at least in my house. Between the lush coconut milk, tender chicken, and tangy, lemongrass-laced broth, it's serious comfort food. Katie Chin's version in Everyday Thai Cooking exhibits the perfect balance between the richness of the coconut fat and the sour and salty notes from the herbs, lime, and fish sauce.
There are a lot of steps involved in this recipe for sweet potato French toast with homemade sweet potato brioche, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche!
Chinese black bean sauce has the power to make anything it touches taste meatier and more robust. More importantly, it does this almost instantly, without any long simmering required. This is especially welcome on a busy weeknight, because all I have to do is prep and cook some vegetables and meat, boil some noodles, mix in sauce, and serve.
Bottle a classic with this jam from Sweet. Paying homage to the Escoffier peach melba, peach and raspberry preserves are layered on top of each other and sealed for, well, as long as you can keep your hands off them.
Katie Chin's larb in Everyday Thai Cooking is not a strictly authentic version. Instead of serving a meat-heavy plate with lettuce on the side, she tosses the (pre-ground) cooked pork with greens and a few extra vegetables. The authenticity police may cry foul. But just because the dish isn't totally authentic (and, let's be clear, the key items in a good larb—roasted rice powder, chiles, fish sauce, lime, and meat—are all there), doesn't make it an unsuccessful dish in any way. In fact, I ate the whole bowl over the course of the day, and enjoyed every single bite of it.
Barley is a great substitute for oatmeal in a hearty porridge. Give it flavor with brown sugar and cinnamon, then add chopped walnuts, heavy cream, or fresh fruit.