Comforting, pimentón-laced cabbage rolls are cooked in spicy V8, resulting in a smoky, warming company-worthy dish.
December 8, 2013 – December 14, 2013
Savory scones are one of my favorite things to serve for brunch. They're great on their own, hot out of the oven with butter, or taken up a level and stuffed with bacon or breakfast sausage.
Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles.
A quick and easy stir-fry with celery root, fennel, and Chinese sausage.
A rich, creamy, gooey, cheesy lasagna with mushrooms and Brussels sprouts.
Combos, the classic Chicago sandwich of Italian sausage and Italian beef, can be made and held for a crowd in the slow-cooker.
These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract.
This version of the Nanaimo bar is dressed up for the holidays with a gingerbread base and a "blonde" white chocolate topping. The spicy gingerbread works superbly with the classic Nanaimo bar filling, which is made with Bird's custard powder, an ingredient which can typically be found in the International aisle of grocery stores (with the British imports). These bars are very sweet, very rich, and very perfect for holiday parties or cookie exchanges. If you feel like overdoing it in a very pleasurable way, go ahead and pair them with eggnog.
This cocktail from Kyle Davidson of Blackbird in Chicago adds herbal Benedictine and orange bitters to a flavorful base of Scotch whisky and honey.
An ample amount of paprika adds bold flavor to this classic Hungarian dish of tender braised chicken with tomato, red pepper, and a touch of sour cream.
Sweet and savory glazed black cod prepared with only a few minutes of work and cooked under the broiler or in a toaster oven.
This classic Japanese dish of chicken cooked with egg is at once delicate and comforting.
A "meat lite" turkey burger might seem like an oxymoron but isn't: a mixture of ground turkey lightened with plenty of milky ricotta cheese is folded through with soft leeks and garlic, accented with fresh dill and fries up crispy-but-juicy in a cast-iron pan.
A quick and healthy salad with poached chicken breast in a sweet-and-spicy dressing.
With brown sugar for sweetness and turbinado sugar for crunch, this One Bowl Baking shortbread is crisp, yet rich, and can be cut into any holiday shape you like.
Okonomiyaki are Japanese pancakes, but they're nothing like American flapjacks. Think scallion pancakes, but add cabbage, pork, bonito, nori, fried eggs, and even mayonnaise. The name, loosely translated, means "what you like, cooked," so expect anything and everything when you hear "okonomiyaki."
Chocolate and peppermint, all dressed up for the season.
Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper.
A 20 minute one-skillet meal of pasta with swiss chard, lemon, sumac, and shallots.
Meatballs don't always evoke thoughts of a quick, satisfying meal, but these ones should: no milk-soaked breadcrumbs, searing, or homemade tomato sauce necessary. Crumbled feta and one egg add plenty of moisture and flavor to ground chicken and quick-sautéed spinach, flavored simply with paprika and salt.
Light and crisp gluten-free pumpkin scones.
These scones are exactly what you expect: a delicious spiced molasses gingerbread cookie in scone form. Not too sweet and perfect with the drizzled icing or a pat of cream cheese.
Tempura is likely the most familiar dish in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking. The veggies get a quick dip in cake flour before being battered and fried—the extra coat of flour ensures that the loose batter doesn't slip away into the hot oil. Finally, the tempura is served with a subtle, salty sauce thickened with grated daikon and ginger.
I created a strudel that doesn't get a traditional strudel dough wrapping, instead getting rolled in a very thin brown butter pie crust. It's considerably less intimidating than an actual strudel dough, and tastes great.
At its base, this is just a simple spaghetti and tomato sauce recipe—a satisfying classic for sure, but not exactly the most exciting dinner of the week. But if you add a handful of crispy slices of pan-fried eggplants on top, along with a shower of parmesan cheese, and you have a meal with a variety of textures and some real heft.
Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic.
Easy roasted cipollini onions become meltingly tender and sweet in the oven.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Simple roasted brussels sprouts with extra-virgin olive oil.
Spiced roasted carrots with crème fraîche and harissa.
Easy roasted mushrooms with olive oil and herbs.
A double dose of white chocolate goes into this One Bowl Baking bread pudding: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce. The smooth white chocolate contrasts beautifully with chewy chunks of baguette. Simply sublime.
Chess pie, a classic Southern dessert, gets tipsy with rum-poached raisins.