In the mood for something spicy and grilled, I found this recipe fit the bill. The technique of caramelizing onions and garlic with an intoxicating mixture of spices as the base of a marinade was too intriguing to pass up.
'Barbara Kafka' on Serious Eats
"In a pot" recipes are about two things: clean and simple flavors, and a highly aromatic and delicious broth. It's one of the best things you can do with a whole chicken—much quicker than roasting it whole, and, especially in spring, much more versatile for how it can make use of various vegetables.
I return again and again to Barbara Kafka because her recipes are both straightforward and always flavorful. This recipe for chicken salad with crunch comes from Roasting: A Simple Art, and it's dynamic and also really easy to prepare. As you've probably guessed from the name of the cookbook, this recipe calls for chicken that has been roasted instead of simmered.
This stew is kind of a miracle. Potatoes and cauliflower add the most body here, and the ground lamb helps lend a little meaty punch to each bite. At the end, it looks like it will be too heavy and thick, but then you pour some lemon juice to cut right through everything.
Barbara Kafka never fails. Her recipes may be confusing—combining odd ingredients with peculiar cooking methods—but I've never completed a recipe of hers that didn't ultimately awe me. That's especially true for this recipe from Soup: A Way of Life, where there are so few ingredients, you'll wonder whether it will hold together at all. Yet, after the five minutes it takes to cook, you'll be greeted by a bowl of warming and fragrant soup, perfumed with basil and with surprising amount of depth.
[Photograph: Nick Kindelsperger] If you've ever wondered how to make vegetables taste as good as they possibly can, please pick up Barbara Kafka's Vegetable Love. It's a massive book, and luckily has nothing to with healthy living. It's basically a...