Teriyaki pork tenderloin is total comfort food for me — it appeared in my mom's cooking rotation at least once a week when I was growing up, and it was always served with a side of yellow rice and a big green salad. Yes, it was the pre-marinated pork in a bag, and yes, it was delicious.
It's our nation's 4th of July celebration tomorrow, and like most holidays, this one deserves a feast — a celebration through food (and maybe beer, too). If you have a rotisserie attachment for your grill hanging around, it's time to dust it off (and if you don't have one, now might be the time to finally buy it). Because today, my friends, I'm going to show you how to cook the best darn rotisserie chicken you've ever had. Time to quit messing around.
When I started planning my All-American Beer Bottling Party, I knew I wanted a main dish that would come together easily and quickly, that would feed a crowd of hungry beer bottlers, and that would go with — or be made with! — beer. These chicken thighs have it all. They're tossed with honey, chili powder, and a splash of amber ale and then quickly roasted in the oven, where the honey and beer bake down to a sticky glaze. Served with a cool and creamy cilantro sauce, they were the perfect no-fuss dish to serve at my party — or any summer gathering!
I had only been living in the Bay Area for a few weeks — boxes still unpacked, favorite shoes still missing — when I boarded a puddle-jumper plane bound for San Diego to be with an old and dear friend while she got married. She met me at the airport with two other friends, and before heading to the hotel, before diving into pre-wedding prep, and before even catching our breath, we were off to get tacos.
It's been unbelievably sunny and warm in Seattle, and last week we were invited over to a friend's for a backyard barbecue. These friends were house-sitting for a couple that owned a fancy grill and we made great burgers, grilled asparagus and a simple salad. It was almost enough to make us want to buy our own barbecue this summer — but not quite.
I grew up in a household of musical-lovers. My sisters and mother and I spent hours snuggled up under blankets on the couch, watching Singing in the Rain and Brigadoon and other classics. One of our favorites was a 1935 piece of sparkling fluff called Naughty Marietta, withJeanette MacDonald as a French princess who flees an loathsome marriage — all the way to the New World, where she meets the handsome Nelson Eddy, a militia captain who of course falls for her bubble-headed charm.
Where is this going, and what does it have to do with roasted vegetables? There is a punchline in Naughty Marietta we loved to quote, giggling, where the practical captain indignantly instructs the princess in disguise, who has no idea how to cook a meal: "You don't cook a radish, you eat it alive!" Sorry, dear Nelson — you could sing the moon out of the sky, but you didn't know too much about radishes.
We have a great Middle Eastern grocery a few miles north of our house in Seattle, and given that my boyfriend Sam is Lebanese, we visit often to stock up on chickpeas, good feta and tahini — the latter being the one non-negotiable; we're always stocked with tahini. And this recipe was born, really, from a few leftover beets and a love of tahini. That's all you need.
It's not very often that I whip up a plated lamb dinner for friends.
Good-quality lamb is a real splurge, but sometimes life's events call
for nothing less than the best. This simple, showstopping menu does just that.
For me -- and for many Southerners, I presume -- Easter is the first real mark
of spring. We dress our houses and tables (and even ourselves) to
impress, pulling out all the stops from the freshest flowers to the fanciest flatware. We join together to celebrate a time of joy, renewal, and
life. And then we eat! Here's a look back at my own Easter weekend celebration, with a recipe for a classic Southern ham, warm and glossy with a mustard glaze.
I picked up a bunch of asparagus and a spaghetti squash at the farmers' market over the weekend, which is an excellent reflection of the season right now: the very end of winter transitioning into the briefest hint of spring. What fun it would be to come up with a light supper dish that uses both of these ingredients! Inspired by Emily's Spaghetti Squash with Ricotta, Sage and Pine Nuts recipe, I roasted the squash and the asparagus and combined them with ricotta and pine nuts for richness. I used lemon and thyme to add brightness and acidity, resulting in a fresh, tasty dish that hints at spring's arrival while still anchored in a favorite winter staple.