Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans.
October 6, 2013 – October 12, 2013
Most of us have turned to canned beans in moments of need. Whether it's chickpeas on a salad for lunch at the office, or pork and beans as a late-night dinner, canned beans are easily transformed into a quick, simple, and hearty meal.
Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name.
Tender poached eggs served with a ragout of corn, chorizo, scallions, and basil, and topped with brioche croutons toasted in chorizo oil.
I love sweet potatoes in general, so I admit these sweet potato galettes were an easy sell. Pair those garnet spuds with a blanket of sour cream, buttery puff pastry, and a few goat cheese crumbles, and I'm even more on board. But it was the final gremolata-like mixture brushed atop the finished galettes that ultimately sold me. Not only does the sauce add a pop of color, but it also brings fresh contrast to the richness of the pastry.
What do you get when you top a moist buttermilk banana cake with sandy crumbs and chocolate ganache squiggles? A darn good knock off of Entenmann's Banana Crunch Cake.
An easy oven-baked pulled pork recipe.
A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns.
Get foolproof eggs with liquid yolks, tender whites, and a perfect shape every time.
Tight, clean whites that peel nicely with a molten golden-yolked core.
A classic Caesar salad with crunchy garlic-parmesan croutons and a creamy dressing.
Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren.
Inspired by the Filettie pizza at San Francisco's Una Pizza Napoletana, this pie combines fresh mozzarella with cherry tomatoes, sliced garlic, extra virgin olive oil, and basil.
Desserts for Every Season uses Concord grapes and rosemary to make a chewy, sweet-salty indulgence of a bread.
Like stuffed mushrooms, seafood salad isn't a terribly common dish in the US these days. Sure, you'll see ceviche on every other "Latin-inspired" menu, but other than this raw preparation, chilled seafood lovers are often left salad-less. This version from Ottolenghi combines raw fennel and red onion with barely-seared squid and tail-on prawns for an even balance of crunch and chew. To brighten it up, they add a generous squeeze of time, a flurry of its zest, and a spoonful of citrusy sumac. Dill, cilantro, and parsley give the salad an herbaceous finish.
Instead of pumpkin, these cookies are made with sweet potatoes. Molasses, brown sugar, cinnamon, cloves, nutmeg, and ginger give them an autumnal flavor.
This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common. Sweet crème de cassis mixes with oaky bourbon to produce a delicious take on the classic whiskey sour.
A quick and easy one-pot vegan chili made with black beans and squash.
If you have leftover white rice, this is one delicious make-over you can give it in a jiffy. The sourness of the lime is subdued by the fragrant oil, giving you a savoury rice that is easy to impress with.
What sets this soup apart from other tomato-bread varieties are two things: the welcome addition of mushrooms, cut into large pieces so they don't get lost in the crowd, and cinnamon, bringing an undercurrent of warm spice to the strong tomato flavor.
Decadent, fudgy brownies with a kick of espresso and a handful of crunchy sweet cashews. Extra whisking will give you a crustier top.
Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook.
Raisins are soaked in dark rum for up to 2 days and are churned into a base that seems fairly bland, with faint accents of brown sugar and cinnamon. After setting up for a full 24 hours, though, the rum flavor leaches into the ice cream itself and the bite of pure rum in the raisins mellows out considerably.
While I consume most of my grapes in liquid form, I do look forward to fall harvest in the Upper Midwest, when I can pick up little red grapes just bursting with acidity. They are great on their own, but when roasted they gain extra depth without simply turning into a sweet grape jam.
Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.
Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is one memorable dish that has a fervid following.
Pears are tossed with cranberries, rolled in sheets of phyllo coated with crackling sugar, and left to crisp in the oven to make this autumnal strudel.
These breakfast cream biscuits are flavored with orange and dried cranberries.
Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly.