Spicy, welcoming and undeniably in-your-face, Portuguese baked eggs are an equally pleasing main whether it's day or night.
February 16, 2014 – February 22, 2014
Pancakes drenched in syrup and butter are all well and good. But pancakes filled with savory cabbage and shrimp? Even better. Move over buttermilk, you've got competition.
Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Around the chicken are pieces of roasted Japanese turnips, buttery Savoy cabbage drizzled with maple syrup, and thin rounds of spicy black radish.
Lime leaves pierce through the perfumy nature of Meyer lemons with a sharp punch, while bitter orange, fennel, and spices create earthy undertones for balance.
Quick and easy pretzel sandwiches stuffed with a chocolate cream cheese filling.
These Irish Pantry scones are studded with dark chocolate and walnuts, in a dense buttermilk dough. Whip up a batch in thirty minutes, and you'll have scones for a week. That is, if they stick around that long.
Hot, tingly, and packed with chunks of crispy tofu, peanuts, and celery, this is a meat-free version of the classic Sichuan dish.
This hot toddy takes a swing south of the border. It's spicy and smoky, just a little bit sweet, and a perfect companion for a cold night.
Egg creams have been a popular beverage at soda fountains and delis in NYC for well over a century. Here's how to make the classic concoction at home.
Traditional red lentil soup is prepared in the slow cooker before it's garnished with cilantro, red onion, and lemon juice.
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette.
Simple and only a little sweet, this Irish Pantry granola gets a fatty boost from shredded coconut and chopped cashews. Why make your own granola? Because it's ten times more delicious than anything in the store, that's why. And when you're done, you have a whole pan full of it.
This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold winter night.
Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl.
This riff on the classic King Cole cocktail subs in Hochstadter's Rock and Rye for the bourbon and simple syrup and increases the dose of Fernet Branca. Instead of an orange garnish, you'll add a little orange curaçao.
Pineapple and Fernet Branca in an Old Fashioned? Thought that might get your attention.
A 100% vegan stovetop macaroni and cheese. The secret is a creamy sauce made with almonds, potatoes, and plenty of aromatics.
Incredibly rich and moist, these easy chocolatey cupcakes get a double whammy of tangy sour cream in both the cake and the frosting.
The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù.
Chewy peanut butter cookies with dark chocolate chips.
A quick and easy skillet filled with butternut squash, kale, and baked eggs.
The ultimate fully-loaded vegan nachos with chili, black beans, roasted tomato salsa, refried beans, tomatoes, olives, onions, jalapeños, radishes, guacamole, and a gooey nacho sauce.
Moist and sweet with molasses, this steamed quick bread is easier than you think.
Colorful citrus is finished with turns of black pepper and a shower of salty feta and fresh mint.
The Roberta's cookbook also begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu. It's a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish.
This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.
Dried apricots, yogurt, and orange juice come together in an exotic-tasting morning libation: think mango lassi, but with apricots instead.
After a few bites you'll feel warm and ready to tackle the cold. But because it's late in the day and the sauce is spiked, you can skip the chopping wood part, and instead plop down on the couch and fall asleep early.