[Photograph: fuchsiadunlop.com] I've been meaning to make this recipe for at least a month. Ever since I laid eyes on Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province, I've been drooling over the recipe on the book's cover:...
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"All of a sudden my house smelled more like my grandmother's house than my own." Chuck roast. [Flickr: joshbousel] There are so many things that I love about fall—the crisp air, pulling on that first wool sweater, smelling smoke that...
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[Photograph: Blake Royer] The weather in Chicago has been absurdly cold the last week or so, with consistent below-average temperatures threatening winter before we've even seen the leaves change. My usual instinct is to respond with cooking that suits...
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A few weeks back in our Weekend Cook and Tell feature we wrote about the unsung heroes of your kitchen, the ingredients that are the background players in your cooking that deserve a little respect of their own. As a...
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To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with...
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I'm currently between apartments, crashing at friend's place for a week until I can safely move in to a new place. This means all my spices and gadgets are boxed up and hanging out in a storage unit far...
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Some cookbooks I knew I'd love from the start, but Soup's On, a compilation cookbook that I got for my wedding, was not one of them. But, as it turns out, the editors actually picked some great recipes from...
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On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Recently, thanks to a friend who was paring down her cookbook collection, I came into a copy of Daniel Boulud’s...
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Photograph from cerolene on Flickr A slow braise is warming from the moment you preheat the oven to that last, luscious bite of the fork-tender meat, and your kitchen smells deliciously inviting through it all. It's just the season for...
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This is the first recipe in Molly Stevens's enormous All About Braising book and it's also possibly the simplest and quickest one. Most braised dishes take hours to make tough cuts toothsome, but if you're only messing around with...
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