Posted by Adam Kuban, February 19, 2008 at 3:15 PM
We thought we'd start out this week's Cook the Book series by highlighting one of Jamie Oliver's favorite recipes from Cook with Jamie. It's a dish he playfully calls Tender-as-You-Like Rabbit Stew with the Best Dumplings Ever. Though rabbit is not as common a meat as it once was, Oliver urges you to give it a shot. And if you find you don't like it, you can always sub in chicken instead. The dumplings, he says, make this recipe and can be used in any stew.
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Posted by Jenn Sit, December 19, 2007 at 1:30 PM
During the holidays, for a lot of families, it’s tradition to get together to bake cookies and other sweet goodies. I’ve never made cookies with my family, but so much of my childhood was spent making countless dumplings and wontons with my Mom and Grandma either at home or at our family’s restaurant. Needless to say, I’ve become a lover all things dumpling after years of this family fun/borderline child-labor.
This weekend, with family members or guests coming over for the holidays, along with the cookies, why not put them to work and make pork and vegetable dumplings from The Martha Stewart Living Cookbook: The Original Classics. They would be a great hors d'oeuvre if you’re having a party or if you’re like me, eat a dozen or two doused in Sriracha and make it a meal. You can use the same pork and veggie mixture stuffed in wonton wrappers for your own homemade wonton soup. Rapidly stir a beaten egg in hot chicken broth and ta-dah!—you have egg drop soup to go with your wontons and another mystery of Chinese take-out is revealed. Now all that’s left is figuring out how they get those little fortunes in the cookies…
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