Posted by Robin Bellinger, April 22, 2008 at 2:00 PM
Last fall I caught up with an old friend over dinner. Slender, tall, beautiful, and very stylish, she has a fancy high-paying job that requires her to travel a lot, eat in swanky restaurants, and generally be glamorous. Average height, average build, and mousy-haired, I spend most of my days working at home in yoga pants and a sweatshirt from the children’s department at Target and get truly excited about the prospect of a Saturday night trip to Brooklyn for dinner out.
Continue reading »
Posted by Adam Kuban, March 21, 2008 at 2:45 PM
And today we have the final installment in this week's Cook the Book series. It's a recipe for Stuffed Cabbag from Arthur Schwartz's Jewish Home Cooking. Stuffed cabbage is easily one of my favorite comfort foods, and though I typically go for a mushroom-onion-and-rice mix, the sweet-and-sour meat-stuffed cabbage here is irresistible.
Continue reading »
Posted by Nick Kindelsperger, March 12, 2008 at 4:00 PM
I didn’t even attempt to take a picture of this monstrosity because I knew no camera angle could make this blackened pile of slosh look anything approaching edible. I’d blame Barbara Kafka if it didn’t taste so remarkable. In her famous Roasting cookbook
, she advocates cooking my gorgeous green cabbage at 500°F, which quickly turns it black. Then it's mixed with the Asian-inspired sauce—also black—and before I could think twice, I was staring into the face of the ugliest dish I’d ever created.
The impetus for the recipe came in the middle of roasting a chicken according to the Kafka method. I had an obscenely hot oven and figured I should find another recipe from her book to toss in. Some cabbage was lying around and everything for the sauce was in the fridge. And while it does disfigure the vegetable beyond all recognition, it also crisps it up and layers it in flavor. Far from weepy and aromatic, it’s rich and complex. I wouldn’t serve this for company, but it is a great side dish.
Continue reading »
Posted by Robin Bellinger, February 6, 2008 at 2:30 PM
Besides big roasts, slow braises, and stuffed pastas that are probably best for lazy-Sunday cooking, Essentials of Classic Italian Cooking has much to offer in the way of weeknight dinner (if you’re accustomed to spending about an hour making dinner, that is). I love Marcella Hazan’s frittate but somehow always forget that eggs for dinner are allowed, so I usually end up browsing soups, salads, and vegetables for ideas. Recently I put Chick Pea Soup, Potatoes with Onions, Tomatoes, and Sweet Pepper, and Shredded Savoy Cabbage Salad to the test.
Continue reading »
Posted by Robyn Lee, December 4, 2007 at 2:30 PM
For a great wintry vegetable side dish that will go with anything, try Tom Colicchio's braised red cabbage from his book, Think Like a Chef. The bright red color of the cabbage and its sweet and acidic flavor will provide a nice contrast to other foods. Feel free to cook a huge batch at once—the vinegar will prevent it from going bad right away. You can eat red cabbage all week long!
Continue reading »
Posted by Adam Kuban, October 23, 2007 at 1:45 PM
We're going to take it down a notch from yesterday's pressed pig's ear dish. This one's safe even for vegetarians. Who'da thought that'd be the case from a book called Beyond Nose to Tail?
With its striking red and green color, make sure to serve this salad on a white plate for best effect.
Continue reading »
