Bigos, or traditional Polish Hunter's Stew, is one of those homey recipes that changes from household to household. In fact, in From A Polish Country House Kitchen, Anne Applebaum and Danielle Crittenden describe the stew as Poland's version of chili--long stewed meat with a suggestion of vegetable served with thick rustic bread. Their take blends pork, venison, beef, veal, and sausage with cabbage, sauerkraut, and mushrooms for a no-nonsense, take no prisoners, hearty meal for the meatiest of meat lovers. In other words, it is an awesome addition to your late winter repertoire.
'prunes' on Serious Eats
A virtuous oatmeal porridge dressed up with port-poached prunes.
An English pub snack is re-imagined with Mexican ingredients: Devils on Horseback become Diablos a Caballo. A great snack for Halloween, or Dia de Los Muertos, or anytime a boozy beverage is in hand.
Most of the pies I've encountered have had a butter, shortening, lard or cookie crust, but the Belgian Pie consists of a yeast-raised crust and can be filled with any of a number of fillings. Fruit fillings like apple, prune and raisin are popular as is rice. Known in Dutch as Rijsttaart, the filling is akin to rice pudding.
For a traditional dish, Tsimis doesn't have the best reputation—most references to the dish include the words "mushy" or "cloying." Noah and Rae Bernamoff, however, employ some tricks in their recipe in The Mile End Cookbook to update the dish. They first roast the carrots to develop complexity and cook them almost all the way through in dry heat. Next, the carrots are tossed in a honey-thyme mixture with a mix of dried fruit and ginger. Finally, a huge handful of toasted sunflower seeds are tossed in for contrasting texture and slightly bitter, nutty bursts of flavor.
This week we're going to be sharing what we consider to be April Bloomfield's greatest hits, many taken straight from the menu at The Spotted Pig. At The Spotted Pig, Bloomfield does drinking snacks right, and these Devils on Horseback are the ideal way to soak up whatever you're sipping. Bacon wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. These are the kind of snacks that go fast, doubling the recipe might be a good plan.
Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal....
These light and flaky scones are filled with prunes and topped with a simple sugar glaze.
I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity.
Although this Bay-Scented Chicken with Figs from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian was made in my New York kitchen, the ingredients for the recipe had California written all over them. If I was living in Southern California I would have access to ripe figs and fresh bay leaves, but since it's not quite season yet on the East Coast, their dried counterparts had to make do. But even with dried figs and bay leaves, this recipe was a winner.
[Photograph: stiangd on Flickr] Salt cod is a decidedly old world food, with a history of over 500 years. Way back in the old days, cod was salted and air dried to preserve the nutrients, add flavor, and ensure a...
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on a sausage dish. —Ed Levine...