Recently, I posted about a kale gratin made with an obscene three cups of heavy cream. Well, gratin, this mac 'n' cheese from Marcus Samuelsson's new cookbook, Marcus Off Duty, will see you those three cups of cream and raise you coconut milk, bacon, crème fraîche, a stick of butter, and pasta. Oh, and over a pound of cheese.
This salad combines the classic flavors of Northeastern Thailand with ingredients readily available in the average supermarket. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic and chilies flavored with lime juice and fish sauce. Fried lemongrass adds crunch and lemongrass flavor without the fibrous strands raw lemongrass leaves behind.
There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner.
Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.
While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.
You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill.
Tacos may not seem like the kind of food that you should assemble an hour before eating, which is why I've never thought of them as a particularly good potluck dish. But that's because, until recently, I'd never encountered tacos de canasta, a special variety of taco sold by bicycle vendors in Mexico that are made in advance and get better as they sit. This is the potluck taco you've been waiting for.
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.
This bowl of seafood ramen takes Halloween food to a whole new level, capturing the spirit of the holiday while being legitimately good enough to eat any other day of the year. Darkened with squid ink—not food coloring—and loaded with seared squid, plump mussels, and salmon roe, even Dracula would lay off the blood for a day just to get some of this.
What's better than spareribs? How about Filipino deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.
Pumpkin, apples, and sage come together in this fall-inspired pizza.
This farrotto—farro cooked in the style of risotto—from Sean Brock's new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it's a warming, rustic potful of fall flavors.
This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.
Loaded with the flavors of both summer and fall, this lasagna features a garlicky mixture of eggplant, carrot, onion and prosciutto, along with a good dose of both Gruyère and mozzarella cheeses.
To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can chopped green chiles. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.
This is what happens when a pizza and a quesadilla meet down in the van by the river for a little late night action: Cheesy, greasy, crisp-edged glory.
This one-skillet chicken dish starts with thighs that are seared in the pan for super crispy skin and then get finished in the oven with a flavorful cooking liquid seasoned with saffron and lemon. Red potatoes are cooked alongside the chicken so that they soak up the lemon-saffron juice and soften.
This no-fuss, fail-safe oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest.
Lightly seasoned chicken meatballs are threaded onto skewers, grilled, and finished with a sweet and salty tare sauce.
Who can say no to tender, braised meat in a rich sauce flavored with wine and vegetables, not to mention that ultra-flavorful and tender marrow inside a shank? The slow cooker makes the whole thing pretty darned easy, while beef shanks make it a heck of a lot cheaper than veal.