Spicy tomatillo chicken is cooked in the slow cooker and tucked into corn tortillas topped with red onions and cilantro.
December 15, 2013 – December 21, 2013
Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate.
Lefse is a Norwegian flatbread made with potatoes, cream, and a whole lot of care. Prepared and eaten at holiday gatherings, the tender bread requires finesse, experience, and many hands on deck to make properly. But, much like making homemade tortillas, the time and effort is worth it. Amy Thielen's recipe in The New Midwestern Table is a clear, specific, and helpful guideline for those wanting to dip their toes into lefse cookery.
Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat.
This historic punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker.
Hawaiian kalua-style pork is cooked for 18 hours in the slow cooker, yielding tender pulled meat for sandwiches.
If you have some panettone turning stale and want something different than French toast, consider making it into ice cream.
This tender, buttery, fruit or nut-filled pastry takes its name from the Danish word for pretzel. But make no mistake, it's not your supermarket Danish.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
An easy potato and onion casserole with chunks of bacon and melted Comté cheese under a golden brown crust.
All it takes to mint-ify these cookies is is a simple swap of the usual vanilla extract for peppermint, and instead of dusting the cookies twice with confectioners' sugar, you conduct the second coating with crushed candy canes. The resulting cookies are kissed with mint, which works rather well with the rich butter and nut mixture. It doesn't give this cookie a completely different personality, but it's different enough to make you appreciate snowballs anew.
It may not be as much of a showstopper as a crown roast of pork or an elegant roast goose, but when prepared properly, a pot roast will be far more tender, delicate, and memorable than any of these typical centerpieces. Even better, it can be made in advance and popped in the oven to heat through at whatever hour needed.
Quick sautéed root vegetables flavored with honey, soy sauce, and sesame oil, tossed with some fresh shiso leaves for a hearty but light-tasting side dish.
This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware!
Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds.
Sweet pears partner with spicy ginger in this seasonal fruity preserve.
Lamb sandwiches with caciocavallo cheese, watercress, and an olive and anchovy mayonnaise.
Tender slow-roasted lamb with a fragrant rub made with garlic, shallots, lemon zest, rosemary, and anchovies. Tender and pink in the middle, brown and crisp on the outside.
This torte's delicate, crackly top belies a soft, chocolate core. Grappa gives a boozy flourish, and currants and pine nuts provide a pleasant textural contrast.
Crunchy, delicate layers of malted hazelnut meringue form the "cake" layers of this decadent dessert. For gluten-free just omit the malt.
A holiday take on the traditional blossom cookie: a cakey chocolate cookie with a festive peppermint Kiss.
Fluffy couscous with shredded chicken, orange segments, feta cheese, and almonds.
Instead of rum, brandy, or whiskey, this nog from Anvil Bar & Refuge in Houston uses a generous pour of Angostura bitters as the base spirit. The Angostura adds a punch of winter spices (and a burnt sienna color) to the classic drink.
Nadan Khozi is an aromatic chicken dish from Kerala, in southern India. Lightly roasted spices are blended together and gently simmered in coconut milk to give this dish a delicate smoky flavor.
Amy Thielen's recently released cookbook, The New Midwestern Table, has more than a few recipes involving cabbage. Most are simple, familiar preparations—steamed, simmered, and slawed. But one rendition caught my eye: A crisp, sautéed version flecked with poppy seeds and scented with ginger sounded light, fresh, and a flavorful contrast to a hearty hotdish or roast.
This recipe, baked inside the pumpkin—a trick inspired by Dorie Greenspan and Ruth Reichl, both famous for their stuffed-pumpkin recipes (among other things)—simply knocked our socks off with flavor and a stylish yet homey presentation.
Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing.
This new twist on a French 75 evokes the scent of an Oregon forest.
Eggnog lovers alert: this is like a slice of eggnog in cake form. Booze up the homemade eggnog to your liking.
This recipe is based on a lavash cracker recipe and when the dough is handled minimally with almost no flour added in the rolling process it results in a perfectly light, crispy cracker which is still sturdy enough to stand up to a slice of cheese perched atop it.
A bowl of black beans and rice is pure comfort food, at least for me. But I'm always looking for new tricks, because while the concept sounds simple, it's surprisingly easy to end up with a batch that is dry and flavorless.
A batter of mostly melted chocolate is gently warmed in simmering water. Chopped nuts and even more chocolate are stirred in. Seriously Bitter Sweet makes and bakes them with the centers still gooey. Seriously indulgent, with a satisfying chew.
Before reading Amy Thielen's recently released cookbook, The New Midwestern Table, the one Midwestern dish I had heard of was the hotdish. Thielen's chicken and wild rice hotdish is a fairly simple version, elevated above the canned soup variety with a homemade mornay sauce filled with cream and aged cheese. Earthy wild rice is a welcome companion to the rich sauce, adding texture and color to the casserole.
This date cake is big on vanilla flavor (and booze, so be careful when serving before noon.)
A basic fruit butter recipe that will work with apples, stone fruits, or pears.