It's officially fall. Let in the cool breeze and bring on the warm soup. Last week this surprisingly simple and quick-to-prepare soup took the crown of "best thing I cooked" so I just had to share. If you've got 12 minutes, you've got time to make this for dinner tonight.
Balaboosta translates literally from Yiddish to "perfect housewife." For Einat Admony, restaurant-owner and survivor of Food Network's Chopped, this idea has nothing to do with keeping an immaculate house or having dinner ready by 5:00. To her, a balaboosta nourishes with laughter as well as with food, cares for family and friends not out of expectation but out of deep love, and perhaps most of all, cooks from the gut. This cookbook is both her ode to the modern balaboosta and her handbook for how to be one.
Before last week, I may have thought convincing a non-Cognac drinker to choose a Cognac-based cocktail for happy hour to be a difficult task. Au contraire, mon frère! A recent visit to Courvoisier poured up a perfect fall drink that leaves even skeptics thirsty for more. This week's happy hour has a rich French flair you can enjoy right at home.
Risotto is one of those delicious dishes that not enough people make at home because it has a reputation for being fussy and time-consuming. If you make it the traditional way, you have to spend about 20 to 30 minutes at the stove, all of it hands-on time as you stir and add stock, stir and add stock, stir and add stock.
What about a delicious, creamy risotto in about 12 to 15 minutes that includes some precious hands-off time? If that interests you, then you'll want to try making risotto in a pressure cooker! Read on for the recipe.
I recently spent a few days with Najmieh Batmanglij — known to many as the Queen of Persian Cooking — who opened me up to the cooking of her native Iran, and in particular to a rice dish called Jeweled Rice, or Javaher Polow.
When I took my first bite, I almost cried from a near overload in flavor, fragrance, balance and a notable infusion of love in the grains of rice, tart little barberries, and strands of candied orange peel.
As a person who loves cooking and exploring new ingredients, I'm a little ashamed to admit that this city girl can’t tell her daylilly from her damsons or her meadowsweet from her mugwort. (Apparently that’s a plant and not the name of Harry Potter’s school!) Preferring to entrust local farmers markets with sourcing my fresh herbs and interesting greens, I was totally unaware of the plentiful edible plants waiting to be plucked and cooked in many urban areas around Amsterdam.
Curious to know more, I asked Lynn Shore — teacher, permaculturist and master of public heath, otherwise known as the Urban Herbologist — to take me foraging around Amsterdam. The plan was to harvest whatever was on offer that day and then put our ingredients to good use back in the kitchen.
Maybe vegetables aren't the first thing to jump to mind when you think of Italian cuisine, but that's about to change. After all, what goes on top of our pizzas, gets tossed with our pastas, and is stirred into our risottos? That's right: fresh, seasonal vegetables. Domenica Marchetti is here with her latest book of Italian cuisine to make sure we don't forget about all the beautiful — nay, glorious! — vegetables that make our favorite Italian dishes so very good.
Here in the US we generally think of pie as something sweet, but in the UK there's a rich tradition of hearty, savory pies like meat pies, pasties, turnovers, and samosas. Whether savory or sweet, humble or noble, pie is serious comfort food, and British author Angela Boggiano covers the spectrum in the newly revised edition of her cookbook Pie.
I had big plans for that jar of sauerkraut I made earlier this month. Plans involving plates of grilled sausages, deli-style reubens, and tangy late-summer slaws. But at the very top of my list were pierogi. I love dumplings in all forms, but these piping hot, chewy pockets of potato and cheese have held a special place in my heart ever since a Russian exchange student first introduced me to pierogi in high school. They are so satisfying served with nothing more than melted butter and a sprinkle of salt. They also freeze beautifully, so stockpiling them in the freezer for an easy comfort food meal on a busy night makes total sense.
I lived off packaged stir-fry dinners from the freezer section for the better part of my 20s. As easy as it is to throw together a spur of the moment stir-fry dinner, there were many nights when all I wanted to do was open a package, dump it in a pan, and have dinner ready — and let's be honest, there definitely still are. I stopped buying those frozen meals when I lost my love for the gloppy, overly-sweet sauces (and some of their unpronounceable ingredients), but since we've been talking about stocking our freezers with ready-made meals this month, I got to thinking: Could I make my own frozen stir-fry meal? The answer is a solid yes!