Recipes
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Mother’s Day Cocktail: Hibiscus Mimosa
Are you planning a brunch or lunch for Mother’s Day? What are you serving? Do you have drinks planned yet? We have a whole post of Mother’s Day cocktails coming up for you on Friday, but here’s an early extra: a twist on the mimosa.A mimosa is just about the easiest (and most conventional) brunch cocktail: chilled orange juice mixed with Champagne. This recipe shakes that up just a bit with the addition of tangy, fruity hibiscus flowers and syrup.
May 6, 2009
Try This! Burnt Onions…Mark-Bittman-Style
It’s not every day that we recommend intentionally burning your food! Mark Bittman actually calls onions cooked until they’re tender and slightly charred one of his basic culinary staples. And doesn’t the dish above look perfectly simple and delicious?To be honest, we’ve done this on accident this plenty of times. We get impatient for caramelized onions, we boost up the heat (even though we know better!
May 6, 2009
Peach Cookies from Cafe Chocolada
Take a look at these peaches! Are ripe, sweet peaches in season already? Well, not exactly, but these look just as good… These are actually peach sandwich cookies (breskvice), a traditional Yugoslavian recipe. Medena of Cafe Chocolada says that she has tried many different versions of these cookies — some from Croatian sources, and some from friends.
May 6, 2009
Cinco de Mayo Recipe: Mango Michelada
Happy Cinco de Mayo! Today is a great excuse to eat plenty of Mexican food. Do you love Mexican food? If so you’re right there with Michelle Obama, who said yesterday that it is her “favorite food in the whole wide world.”And if you want a refreshing drink to wash down all that spicy Mexican food, try a michelada. Have you ever had one?A michelada is a beer cocktail with hot sauce, lime, and salt — a beer margarita, if you will.
May 5, 2009
Recipe: A Modestly-Sized Cake with Lemon, Walnuts, and Chocolate Chunks
A couple weeks ago I asked you what kind of cake I should make in a new cake pan from IKEA. Well, we had a couple guests over Saturday night, and I had a chance to use the pan for the first time. Here’s the recipe: a simple, modestly-sized cake that took literally 5 minutes to whip up in the mixer.I based this on the basic yellow cake recipe that Susie shared in this post. She mentioned that the crumb of this cake seemed a little coarse, so I added a bit of cream to make it softer.
May 4, 2009
Alternative to Carrot: Banana Nut Birthday Cake with Cream Cheese Frosting
We threw a birthday party for a friend on Friday, and we asked her what kind of cake she wanted. The answer: “A banana cake with cream cheese frosting.” Come again? We asked if she didn’t mean carrot. No, she wanted banana. And not banana bread, mind you. Birthday cake. Well, we found a great recipe from a funny source…Turns out Paula Deen, the high priestess of Southern decadence, served none other than a banana nut cake with cream cheese frosting as her wedding cake.
May 4, 2009
All About Margaritas Straight Up Cocktails and Spirits
Cinco de Mayo is just around the corner. Why not get things started a little early this weekend with a Margarita?A cool, thirst-quenching combination of tart and sweet, accented by the warmth of tequila and the savory piquancy of salt, the Margarita is the perfect drink for a warm evening. But which recipe to choose?I’m going to tell you my absolute favorite way to mix one, but then I want to hear yours….THE STORYThere are many competing stories about how the Margarita came to be.
May 1, 2009
Recipe: Cooking By Instinct Pizza Formula (with Morels & Ramps)
Tuesday night some old friends who live upstate came for dinner, and surprised us with an armful of Morel mushrooms and a sack full of ramps. I’d planned a simple roasted chicken and vegetable dinner, but when I saw the gift I’d been brought, I clicked into cook-by-instinct mode, the kind of cooking we are about to start espousing in the second half of our online Kitchen Cure (today is the last day to sign up and catch up.)I had to practice what I’m about to preach.
May 1, 2009
Recipe: Quick Pasta with Dried Morels and Fresh Ramps
Spring is progressing, and the season for early spring foraged treats like morels and ramps will be over soon. So eat them while you can still find them! This pasta takes these two spring delicacies and puts them together in one simple, quick pasta.And if these two good things are out of season already, or hard to find, then try dried mushrooms and leeks or scallions instead. In fact, I had to use dried morels myself.
Apr 29, 2009
Marfalafel! Help Us Recreate Marfa’s Food Shark Specialty
We don’t talk much about eating out here on The Kitchn, but our visit to Marfa, Texas, yielded a lunch spot with a specialty we’ve got to recreate at home.Our visit to Marfa was eye opening in terms of the town’s slow, artful pace and businesses’ short hours of operation. AT reader Tobermory asked for a lunch recommendation, and this is it! The Food Shark.
Apr 29, 2009
Gooey, Chewy Graham Cracker Bars
The Los Angeles Times, where we found this recipe, writes that “each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust.” The ingredients list is short and the technique looks simple. Sign us up.We’re always looking for good dessert bars. They are less labor-intensive than cookies, travel more easily, and are great for kids or potlucks or cocktail parties.
Apr 27, 2009
Recipe: Hot Pink Raspberry Cake
Maya asked us how to make the fluffy pink strawberry cake she remembers from childhood. The problem with that cake is that it uses Jell-O and boxed cake mix, and now she wants to make it more naturally. Well, this recipe is still a bit of a compromise but oh will it give you that hot pink color and sweet fruity flavor!Last winter I showed you the wedding cakes I baked for my brother’s wedding.
Apr 27, 2009
Bacon Pops! Goat Cheese Pops with Herbs, Pecans, & Bacon
These little bacon and goat cheese pops were inspired by these very popular cake pops, Elizabeth’s wonderful bacon-wrapped potato bites, and these goat cheese balls from Neiman-Marcus. (We love the apple-serving idea; we incorporated it into this recipe, in fact.) These are not for the dieting or those of a non-bacon-loving persuasion. In spite of the addition of lower-fat cream cheese and fresh herbs, these are very rich. They are also creamy, cool, and bright with spring flavors.
Apr 24, 2009
Recipe: Sardine Salad with Chickpeas and Feta
My mom grew up in the 40s and 50s camping in Yosemite where she dined on my grandfather’s version of a sardine sandwich: a Ritz cracker with a slice of cheddar, a lump of sardine packed in mustard, and a bit of dill pickle on top.Sixty years later, there aren’t many fish left that we can eat without feeling like we’re destroying the environment or poisoning ourselves with mercury, but the sardine is still a great choice.
Apr 24, 2009
Favorite Spring Cocktail: Gibsons – with Ramps! Straight Up Cocktails and Spirits
Take a Martini, that sublime mixture of cool, crisp gin and dry vermouth, and garnish it with a pickled onion instead of a green olive. Now you have a Gibson.But what if that delicately savory, crunchy onion happens to be a ramp?
Apr 24, 2009
Recipe Redux: Breakfast Poha with Coconut
This recipe has been on my mind for a long time — over a year, in fact. It was published right here on The Kitchn as part of a kitchen tour: Devesh and Tara’s Spice Pantry. It just looked so good, bright, and fresh — comfort food for spring. I had to try it myself!I made it for Easter, along with a spiced lamb roast and a creamy cucumber salad. It’s an extremely easy dish to make. In fact, it only takes about 20 minutes from start to finish. (A true breakfast dish!
Apr 23, 2009
Good Eats: Kumquats are Warheads for Grownups
Every week we round up our favorite eating and cooking from our friends at Serious Eats. This week the Grocery Ninja takes on kumquats, those sour little explosions of citrus, salty-sour inside, and sweet outside. There’s also really lovely pork tacos, a three-alarm dish of tofu, and a mouth-tingling cheese from Italy.• Grocery Ninja: Kumquats Are Grown-Up ‘Mega Warheads’ – Like Mega Warheads or Super Lemon, kumquats deliver a punch.
Apr 23, 2009
Make-Ahead Lunch Recipe: Big Green Salad with Shallots, Chicken, Smoked Almonds, Goat Cheese, and Dates
Last week Emma urged us to make our lunches ahead — having a big bowl of something you can easily take to work is one of the best ways to make sure you eat a homemade lunch instead of going out every day.
Apr 20, 2009
Appetizer: Tomato and Mozzarella Skewers with Basil Oil
Earlier today we told you about our cocktail party strategy of sticking to two or three dishes (rather than eight or nine) that look bountiful and feed a crowd. This is one we just served: tomato skewers piled high on a platter, dressed up with a little basil oil that takes two minutes to make.We’re basically taking a caprese salad and putting it on a stick, and no doubt you’ve seen a variation of these skewers on a buffet or two in your day.
Apr 17, 2009
Make-Ahead Lunch Template: Pasta Salad with Veggies, Cheese, and Greens
Earlier today, we started talking about strategies for making lunch ahead of time for bringing to work. This pasta salad is one of our favorite templates for make-ahead lunches. Everything can be prepared ahead and then quickly assembled in the morning, plus there are so many different variations that we rarely get bored!Pictured above is what we currently have in our fridge: cheese tortellini, caramelized onions, celery, and apple tossed with spring greens.
Apr 17, 2009
Kitchen Tour with Chef Ignacio Mattos of Il Buco’s Kitchen, Plus a Recipe: Spaghetti with Ramps and English Peas
Our most recent New York kitchen tour was with the Executive Chef of Il Buco restaurant, Ignacio Mattos. Ignacio lives in a bright, sunny walk up overlooking Tompkins Square Park. The kitchen occupies the back of the apartment, and while roomy enough for a table that seats eight, the actual cooking and prep area is tiny for a professional chef. There is a small electric stove and oven, no dishwasher, and minimal storage and work space.
Apr 16, 2009
Try This: Fresh Wasabi Root
While on a trip in Japan and browsing the local markets, I came across this green, watery root many times. It’s fresh wasabi root – yes, the same nasal-clearing green paste we mix with soy sauce and dip sushi in. What exactly is this root, where can you find it, and how do you prepare it? Read on …Wasabi is a plant in the same family as mustard and horseradish. It grows naturally along stream beds in mountain rivers in Japan, but can be farmed.
Apr 16, 2009
Southern Dilemma: Homemade Rolls or Sister Schubert’s?
We are going to try to keep our cool here. But the sight of that plastic-wrapped aluminum tin of yeast rolls to the left just about sends us over the edge. We can’t buy them in New York (although we have—more than once—carried them, frozen, on a plane from Tennessee).Sister Schubert’s rolls have cult status in the Deep South. Every Southerner we know had a grandmother who made these rolls from scratch, pinched over like two swollen lips, covered in butter, browned on top.
Apr 15, 2009
Improvised Recipe: Yogurt Biscuits with Dill
I try to be organized and prepared in the kitchen, but despite my best efforts, I can be a little scattered sometimes. When I hosted an Easter brunch this past weekend, I changed the menu several times during my preparations and ended up forgetting a few ingredients at the store. With my budget spent and time running out, I was determined not to make another trip. Luckily, as I made do, I stumbled upon a great recipe that I can’t wait to make again.
Apr 15, 2009
Recipe: Sour Cream Cucumber Salad with Mustard Seeds
My Easter meal this past weekend was a fusion menu between my own cultural heritage of Eastern European food (fried rolls, rich sweet bread) and Indian cuisine (tandoori-spiced leg of lamb, sunny yellow pressed rice). This cucumber salad bridges the cultural divide between Eastern Europe and India: both cultures have creamy, cooling salads with dairy and cucumbers. Here’s my easy fusion version.
Apr 14, 2009
Homemade Pizza: Chicago-Style Deep Dish
Our homemade pizza efforts have always been of the thin-crusted variety. Living in Chicago, if we have a taste for a deep-dish, we reach for the takeout menus. But The Paupered Chef blog has come up with a recipe that has us itching to make our own.More on that in a minute.
Apr 14, 2009
Leftovers Recipe: Lamb Pitas with Cucumber Mint Tzatziki
Do you have any lamb left over from Easter dinner? Did you roast a big leg and now have a lot of delicious tender meat sitting in the fridge? Well, we have just the recipe for the leftovers.This recipe has so many good things about it. It includes a recipe for that delicious tangy yogurt sauce that accompanies many Greek and Mediterranean meat dishes, and it also makes good use of leftover meat.
Apr 13, 2009
Recipe Review: Earl Grey MarTEAni Straight Up Cocktails and Spirits
Another title for this post might’ve been “The Earl Grey MarTEAni Or How I Learned to Stop Worrying and Mix My Favorite Cocktail.”I don’t know about you, but there are plenty drinks I love to order in bars and restaurants, but for some reason or another, never get around to attempting at home.
Apr 10, 2009
How to Make Onion-Skin Easter Eggs
It’s Easter egg time at our house. Last year we brought you the story of Huevos Haminados, a Passover tradition of dying eggs with onion skins. This year, I decided to try it with both yellow and red onions, on white and brown eggs. The result was a gentle palate of reds and browns.My favorites were the chocolaty brown eggs that came from dying brown eggs with red skins.This is a great, natural way to make subtly beautiful Easter (or Passover) eggs.
Apr 10, 2009
Help! What To Do With Leftover Sour Cream?
We made Heidi Swanson’s Mushroom Casserole the other day, which uses a small scoop of sour cream to round out the flavors. The casserole was fabulous, but because we don’t use a lot of sour cream in our cooking, we have most of a container leftover. We have a few ideas for what to do with it and we’d love to hear yours!Sour cream keeps for quite a while, so we’re not in an enormous rush to get it used up right away.
Apr 9, 2009
Try This! Homemade Matzo
Most commercially-made matzo is about as tasty as the cardboard box it comes in. We imagine that making it ourselves has to be an improvement and we’re curious to give it a try. Has anyone made homemade matzo before?The downside to making matzo at home is that it’s difficult to keep it kosher. Jewish law gives us only 18 minutes from the time the flour is first mixed with water to get the breads cooked.
Apr 8, 2009
Recipe: Windowsill Herb Garden Lamb and Potatoes
Are you making lamb for Easter or Passover? This traditional meat is very easy to prepare; its rich taste and tender texture almost always come through. It’s certainly easier than the Thanksgiving turkey! We also love how lamb is so right for the spring herbs popping up, and this recipe showcases those fresh herbs and garlic.The thing we like best, though, about this recipe is that it lends itself well to leftovers.
Apr 7, 2009
Recipe: Cream-Braised Fennel a la Orangette
I had other plans for today’s post but circumstances karmically intervened. Lucky for you and me because the resulting desperation led me, as it often does, to something I would have never thought of under milder circumstances: fennel braised in cream.Oh my. This little dish is beyond fantastic. And it’s pretty easy to do, too. Don’t be afraid of the cream, there’s only a little added at the end. Recipe and more tales, after the jump.
Apr 6, 2009
Weekend Snack: Milk and Honey Peanut Butter Balls
Do you have any recipes that take you straight back to childhood? These peanut butter balls are one of those for us. But they’re not just an exercise in nostalgia: these quick, easy little snacks are nearly irresistible, so sweet with honey and crispy with coconut and malted milk. This is another recipe adapted from the classic More-With-Less Cookbook. The snack section in this book is one of my favorite parts.
Apr 3, 2009
Infused Vodkas (and DIY Tips!) from Sub Rosa Spirits Straight Up Cocktails and Spirits
Here at The Kitchn, we’ve talked a lot about the welcome new “culinary” approach to cocktail-making. About the growing interest in cooking up homemade syrups and garnishes, in juicing fresh, seasonal fruits, and about the enjoyable practice of flavoring alcohol by infusion at home (Faith’s quince ratafia (aka “Booze Froot”), and Kathryn’s nocino).
Apr 3, 2009
D.I.Y. Recipe: Vegetarian Furikake Rice Seasoning
Furikake is a Japanese condiment typically sprinkled over or mixed into rice. There are dozens of varieties on the market – most contain seaweed, sesame seeds, sugar, and salt. Other ingredients may include MSG and dried fish, shrimp, roe, egg, and vegetables. Although I love looking at the rows of colorful furikake jars at the Japanese grocery store, I recently decided to conserve money and packaging by making my own.
Apr 3, 2009
Recipe: Very Simple Dal Palak
We like to think of this as our Stone Soup recipe. With a few basic ingredients and handful of lentils, we can make enough to feed and satisfy an entire crowd. While we can’t claim that this is the most authentic dal you’ll ever eat, we can promise a darn tasty meal! Take a look…Think of this recipe as a guideline. You can add more or less of any of the vegetables depending on what you have available and then adjust the spices as needed.
Apr 2, 2009
Look! A Chocolate Apple Pie
We may upset some apple pie purists here, but, being chocolate lovers, we went a little cuckoo when we saw this pie from Kayotic Kitchen, a food blog from the Netherlands. Chocolate pie dough? Oh, heck yeah. Read on for a link to the recipe…Kay, the creator of this unusual delight, writes that it really isn’t too sweet—in case some of you are looking at the chocolate crust and chocolate-apple filling and thinking, “Overload.
Apr 1, 2009
Unique Dessert: Quince and Fig Cobbler from Top Chef Stephanie Izard
We were big fans of Stephanie Izard during Top Chef Chicago, and since her big win, she’s been busy planning a new restaurant and making appearances all over the country. She’s also been blogging, and we’ve been checking in occasionally to take a look at her recipes.
Mar 30, 2009
Recipe: Braised Goat Shanks with Prune, Shallot, and Brandy Reduction
meaty As we end Meat/Un-Meat month and we give you a last recipe or two for meat, I feel that it’s worth mentioning this benefit again: when we eat meat, I believe it should be in full consciousness of the animal that died so we can eat. Goat, and to some extent lamb, is a very good meat to remember this by. It hasn’t been so squeezed into styrofoam trays and shrink wrap.
Mar 30, 2009
Weekend Cooking: Make Confit!
Why not make confit at home? Aim high, we say! Besides, long before confit became synonymous with fine dining, making confit was a common way for home cooks to preserve meat for extended periods of time without refrigeration. It’s not just for meat, though; you can make delicious vegetable confits too, good for flavoring many dishes.Have you ever made confit at home?What is Confit?
Mar 27, 2009
Recipe: Mexican Sprout Slaw
Corn and sunflower sprouts jumped out as a perfect accompaniment for the Mexican themed Goat Taco dinner party I had going that night.
Mar 27, 2009
Recipe Review: Chinese Broccoli and Five-Spice Sauce
When I brought home a bunch of Chinese broccoli from the farmers’ market, I figured I’d prepare it the same way I always do: blanching followed by a quick stir-fry with soy sauce and garlic or ginger (my dad always added imitation oyster sauce). But then I started poking around the Kitchn archives and decided to try this Cookie Magazine recipe Faith linked to last summer.This recipe starts out similar to my usual method.
Mar 27, 2009
Maple Syrup Cocktails: A Sweet Way to Celebrate Spring Straight Up Cocktails and Spirits
It’s sugaring-off season. As spring creeps across the maple forests of the Northeast, the sweet, watery sap is rising, ready to be tapped from the trees and boiled down to a dark, rich syrup.So why not toast this new season with a cocktail rounded out with the deep, woodsy sweetness of maple? I recently tried out two recipes that are sure to get your sap flowing:The first recipe, the Maple Leaf, is a variation on the Whiskey Sour.
Mar 27, 2009
Recipe Research: Looking for Chicken Paprikash
We often have readers writing to us with questions on recreating a favorite recipe, or looking for recipe recommendations for a particular dish. Here’s one from Marina: I want to make Chicken Paprikash for the second time in 10 years (just a bit out of practice). Does anyone have any secret ingredients, never-failed recipes, or a good wine pairing?
Mar 27, 2009
Recipe Review: Garlic and Thyme Roasted Chicken with Crispy Drippings Croutons
Unless we’re having guests over, roasting a whole chicken isn’t honestly something that we would normally think of doing. But reading Melissa Clark’s description in the New York Times a few weeks ago of croutons made golden and crunchy in the pan drippings from a roasted chicken won us over. (We really are suckers for toasted bread in any form!
Mar 26, 2009
Recipe: Weeknight Layer Cake Built for Two
We love to bake a good old-fashioned layer cake, and needless to say we love to eat one too. But the process of baking and decorating a large cake can be time-consuming, and frankly the week-long struggle against the temptation of leftovers isn’t always quite as fun as that initial slice.
Mar 25, 2009
Recipe: Fruit Dumplings (or Svestkove Knedliky in Czech)
In our family, svestkove knedliky was served as a full dinner — even though it seems more like a breakfast, lunch or side. We’d do it with plums, peaches, apricots, or cherries, and covered in lots of butter and sugar (a simultaneous eek! and yay!). It was THE dinner treat when staying with grandparents or on special occasions.
Mar 24, 2009
Recipe: Quick Celery Root Salad with Capers and Lemon
You know we love winter salads; we talk about them all the time. Here’s one final salad to usher winter out — a tangy, crispy, lemony shredded slaw with the delicate flavor of spring celery. Except it’s not made with spring celery, of course: it’s made with celery root, that intimidating troll of the farmer’s market. But see how pretty it can be?I whipped up this quick salad in nearly no time at all last night.
Mar 24, 2009
Recipe: Roasted Goat Tacos
Last week, when Meat/Un-Meat month was covering lamb, pork and goat, I gave a quick Goat Meat 101 but getting a recipe up was a different matter. It took the better part of the week and weekend to find it, cook it, and serve it, let alone write about it. So here, a bit belated, is my goat taco post. I bought my 8-pound goat leg from Ottomanelli’s in the West Village. Frank, the butcher, cut the leg, bone-in, into 2-3″ chunks.
Mar 24, 2009
How To Make Finger-Licking Fried Chicken
After getting married, one of the first things we learned to make was fried chicken. With a husband whose Grandmother had award-winning chicken frying skills, it was a quick realization that we too would soon be learning the trade. Even though a fryer lives in our pantry, we don’t bother. With techniques that are simple and are sure to produce perfect results each time…just make sure to lock the front door so you don’t have neighbors following their noses into your kitchen!
Mar 23, 2009
Recipe: Apple Carrot Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Icing
As winter finishes itself off, we often find ourselves with a few remnants of winter eating lingering in the back of the refrigerator: hardy, woody carrots, soft and wrinkled apples. We didn’t want to waste these last, sweet bites of winter. They are perfect for baking, and we shredded and diced them into a moist, tender cake that is deceptively whole-grain and not too sweet and not too rich. It’s a treat, for sure, but it’s all full of good things.
Mar 23, 2009
Brunch Recipe: Eggs with Pork “Debris”
Meat “debris” is something we saw on menus when we lived in New Orleans. It is a Louisiana invention (we’re assuming), typically made from crusty slivers of meat that fall into the bottom of the pan while you’re cooking a beef or pork roast. For our version, inspired by a brunch item at the amazing Dante’s Kitchen in New Orleans, we put our debris over fried eggs. Where’d we get the meat?
Mar 20, 2009
Recipe: Tofu Steak with Miso and Ginger
“Tofu steak” is one of those Japanese restaurant menu items I’m overly familiar with. As a vegetarian, the sizzling skillet of tofu is often one of the few dishes I can order (as long as it isn’t topped with bonito, or dried fish flakes). I’ve found most tofu steaks to be uninspiring, but then a a ginger-laden version at one restaurant changed my opinion. It turned tofu steak from a dish I was relegated to eating to something I started craving at home.
Mar 20, 2009
Quick and Easy Dessert: Shortbread Jam Tart
I had a ball of lemon shortbread dough left over from a batch of cookies, and when I was thinking about what do with it I got inspired by a recipe from The Splendid Table – you can see it here: • Rustic Jam Shortbread Tart Recipe, reprinted at Serious Eats So I made the dough into a little freeform tart. I rolled it out into a rectangle, then pinched the edges so they would stand up. When the dough is slightly chilled it’s very easy to work with.
Mar 20, 2009
Recipe: 3-Sausage Pasta Sauce
One of our favorite ways to use just a little meat, and to use it to flavor a dish instead of providing the bulk, is to make pasta sauce. This is probably a very familiar sort of recipe to you, too; quick and easy pasta sauce with a little meat is one of those no-recipe dishes that many of us like to pull together on the fly. Here’s one example of a “recipe” we recently made as a topping for a whole mess of fresh pasta.
Mar 20, 2009
Afternoon Snack: Yogurt Swirled with Peanut Butter, Honey, and Graham Crackers
Did you eat graham crackers with peanut butter when you were a kid? We did. (Of course, you won’t find peanut butter anywhere near a preschool these days…) Here’s a grown-up version of that snack that satisfies our sweet tooth but has a nice kick of tangy, unsweetened yogurt. This is a very filling snack; in fact, we’ve eaten it for breakfast and stayed full for hours. It’s got protein, calcium, and crunch — yum.
Mar 19, 2009
Lamb Tips and Recipe: Adobo Crusted Lamb Loin Chop
We haven’t talked much about lamb yet this week; the lure of bacon and pork products is strong. But lamb, while not as popular as pork and beef, is really the meat I personally eat most frequently. Its wonderful flavor and good qualities seem to help it go farther than beef or pork, and consequently I use less when I cook with it.
Mar 19, 2009
Recipe: Rigatoni with Shredded Pork in Mustard Cream Sauce
Yesterday we showed you a basic recipe for cooking and shredding a pork shoulder. It’s a great recipe on its own; there are plenty of soft carrots, tomatoes, and caramelized onions to make it a stand-alone meal. But we like to set aside some leftover meat, free from its braising sauce, and save it for other meals throughout the week. This is a good one that’s super easy and has a really unexpected flavor.The idea of a mustard cream sauce came from a recipe in Food & Wine.
Mar 18, 2009
Recipe: Enriched Cream of Wheat with Egg and Vanilla
Elizabeth’s recent post on Cream of Wheat prompted a lot of comments, including one from liverwurstontoast, who said that sometimes she adds an egg to make a sort of Cream of Wheat pudding in the mornings. My mom did this too, and the sweet, creamy breakfast pudding turned into one of my favorite breakfast indulgences in cold weather. It also makes my breakfast cereal a little more filling and nutritious.
Mar 18, 2009
Nigella Lawson’s Chocolate Guinness Cake is the Best Way to Enjoy Guinness, Period
As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate St. Patrick’s Day — not in a pint glass, but in Nigella Lawson’s dark, moist Chocolate Guinness Cake. This cake couldn’t be easier to make—it’s a single layer with a crown of fluffy frosting, and you toss it all together on the stove top.
Mar 17, 2009
Recipe: Vegetarian Guinness Stew
This is a last-minute St. Patrick’s Day recipe, but luckily it’s a fairly quick one. File this one under Un-Meat – all the rich, hearty goodness of Guinness stew without the beef. This recipe took a bit of tweaking to get the seasonings right, but I think a small amount of sugar is the key to round out the bitterness of the Guinness. And as with most stews, it’s even better the next day.
Mar 17, 2009
Recipe: Beer-Braised Pulled Pork Shoulder
This may be our very favorite meal. It is incredibly hard to screw up, and yet turning a big hunk of pork shoulder into tender shreds of juicy meat still feels like a noteworthy accomplishment every time we do it. We’re going to take you through the steps of trimming, seasoning, braising, shredding, and serving a pork shoulder—with instructions, photos, and a basic recipe, too. This recipe is meant to be a guide.
Mar 17, 2009
Recipe: Bourbon Cough Syrup for Grownups
It seems like winter colds strike with a vengeance right now, at the end of the season. In my household we drink literally gallons of ginger and honey tea during the cold months. Fresh ginger tea is delicious, and it wards off colds pretty well. But when I was felled last week by a particularly nasty cough, I had to turn to something stronger. Not to get all graphic or anything, but this hacking cough just wouldn’t quit; I felt like the consumptive heroine of my very own Regency adventure.
Mar 16, 2009
David Lebovitz Turns Popovers into Sugared Puffs
The premise of the Recipe Redux column in The New York Times Magazine is that a chef tackles an old, dusty recipe from the newspaper’s archives and creates something similar, but with more bells and whistles. It’s a good premise, although we think that sometimes the 2.0 version is overly complicated—like when a sweet dish very similar to Sara Kate’s Big Pancake came out the other end as Moroccan-spiced chicken dumplings. (We just wanted the pancake.
Mar 16, 2009
Recipe: My Mother’s Irish Soda Bread
When I was little, my mother had a tea towel with a map of Ireland on it, and the map was crammed with family names so you could find which county your ancestors came from. For St. Patrick’s Day she used to tuck that towel into a basket and fill it with wedges of Irish Soda Bread, but I never cared for the bread—I just liked the game of finding our ancestors.
Mar 16, 2009
Winter Breakfast: Warm Applesauce with Cheddar & Almonds
Emma’s post this morning reminded me of one of my favorite, if slightly unusual, breakfasts: warm applesauce, cheddar cheese cubes and toasted whole almonds. The applesauce melts the cheese slightly and the almonds provide a nice crunch. The flavor is tangy-sweet from the applesauce (which must be homemade) melding with the salty richness of the cheddar. If you’ve ever put a slice of cheese on an apple pie, you’ll know why this works!
Mar 16, 2009
Look! Ravioli with an Egg Yolk Inside
How simple and elegant- a single egg yolk nestled into a ravioli shell. If you’re into homemade pasta and have steady hands, it certainly makes for a pretty presentation when you cut into the ravioli filling and a fresh, sunny egg yolk comes out.We saw this on Martha Stewart’s TV show last week; it’s from the chef of the Bedford Post restaurant in Bedford, NY. And in case you think eating an entire bowl of egg yolks sounds too rich, read on.
Mar 16, 2009
Recipe: Southwest Meatloaf with Salsa
Are you a meatloaf fan? We are… when it’s made right. Fresh, homemade meatloaf, made from wholesome and well-raised beef, baked until moist and tender with herbs and vegetables — it’s a classic and old-fashioned treat! We don’t often eat so much meat at one sitting, but when we do, a recipe like the one we’re sharing here at the end of Beef Week is perfect. This one includes salsa for a Southwest flair, and it also lets you spice this up however you want!
Mar 13, 2009
Warm Up to St. Patrick’s With an Irish Whiskey Skin
During these brisk/balmy, lion/lamb days of March, the turn of season alternately calls for something light and fresh – and also with a hint of warmth. Mellower than Irish Coffee, and good for whatever ails you, the Irish Whiskey Skin is a bright and zesty pick for St. Patrick’s Day. You can spot a Whiskey Skin from across the room, thanks to its very distinctive garnish: a long, ribbon-like strip of lemon peel.
Mar 13, 2009
Recipe: Beef Stroganoff
The recipe comes to us from Milk by Anne Mendelson, and it was the hands-down favorite from all the recipes we tested. Whatever it lacks in visual attractiveness, this dish definitely makes up it for in the flavor department. Tender slivers of beef in a tangy mushroom cream sauce… We may have licked the plate. Maybe.Below is the recipe for Beef Stroganoff straight from the book. As Mendelson mentions in her headnotes, stroganoff is a dish that just begs to be adapted.
Mar 12, 2009
Kale Chips: How To Eat a Bunch of Kale in One Sitting
Maxwell was lucky to be part of a kale chip making project a few nights ago — very un-meat, eh? — when he was visiting an apartment being photographed for his upcoming book. He came home, barely put his briefcase down, and started rummaging through the fridge asking “do we have any Kale? I want to make chips!” Pic: ChowMama“Sure, you know Dana posted a Kale Chip recipe in November.
Mar 11, 2009