Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce.
November 3, 2013 – November 9, 2013
Simple fall flavors inspire this easy brunch-friendly tart made with pears, gruyere, and puff pastry.
As I mentioned before, I have a long history with Andy Ricker's roasted young chicken (or game hen). It was one of my favorite dinners back when I lived in Portland, and I still fantasize about driving up to the Northwest just for another taste. Luckily, now I don't need to spend the gas money (or wait in line).
Sharp cheddar and roasted red peppers give these twice-baked potatoes the rich and addictive flavor of pimento cheese.
These gooey apple caramel sticky buns can be made from start to finish in about an hour.
Beer-braised bison chuck roast in a rich sauce.
Discovered on my honeymoon in Sicily, this hearty, unique pasta dish features chunks of swordfish, fennel, and mint. Think of it as a kind of light, maritime bolognese.
Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate.
Sweet pumpkin buns with a hazelnut-graham cracker swirl.
In Taiwan, the turkey is typically steamed when preparing this dish. Could leftover, roasted turkey meat work just as well? Here's a resounding yes.
To make this monkey bread, balls of buttery brioche are rolled in cinnamon sugar, proofed, and baked in caramel sauce. As if brioche on its own wasn't indulgent enough, The Gramercy Tavern Cookbook uses liberal amounts of heavy cream, dark brown sugar, and fresh vanilla bean as the perfect foil for the light, sugar-crusted dough.
Use this slightly subtle shrimp paste in Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green curry with fish balls and eggplant) from his new Pok Pok cookbook.
Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'
Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry.
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.
Beans, sausage, and pork tenderloin in a rich, garlicky stew that gets to the table in about half an hour.
In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes.
Hot buttered rum is even better with warm cider.
This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.
A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise.
This hot and fragrant masala is easy to make and a wonderfully unique preparation of squid.
These peanutty bar cookies are jammed with Reese's Pieces on top for an extra pop of chocolate-PB flavor.
The setup for this part dipping sauce, part soup couldn't be much simpler: add stock, some pantry staples, and scallions, dump in steamed dumplings, and that's dinner.
Jeffrey Morgenthaler's Norwegian Wood tastes like a sophisticated jaunt in the forest. Try this one with salty snacks or as an after-dinner quaff, to socialize in style.
It doesn't get simpler than this toffee made with semi-dark chocolate and buttery caramel from The Gramercy Tavern Cookbook.
A mashup of traditional Thanksgiving and Hanukkah flavors in honor of the once-in-a-lifetime convergence of the two holidays. These deep fried balls of stuffing have a crisp potato and onion coating and a liquid cranberry core, served with turkey schmaltz gravy.
Andy Ricker opens his new Pok Pok cookbook with a series of variations on papaya salad. These are the beating heart of his namesake restaurant, providing its inspiration as well as a sweet and sour bridge between the range of complex savory dishes. This particular salad, made with cucumbers instead of papaya, is a cool and refreshing twist.
This pudding, inspired by the highly delicious White Chocolate Bread Pudding at the Palace Cafe, has the soul of a New Orleans bread pudding. But it's gussied up for the season with cranberries, which add a wonderful tart contrast to the white chocolate in the butter and cream-rich custard, and a nice glug of bourbon, which certainly doesn't hurt anything. It's a perfectly decadent entrée into the Thanksgiving season.
A savory, sweet, and spicy condiment to preserve that's perfect for when you've got plenty of fruit, but you don't need another jar of jam.