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Recipe: Butternut Squash “Winter” Rolls with Spicy Cranberry Sauce
Last week, we mentioned spring rolls as a possible holiday appetizer that can please a wide variety of eaters. But since spring is several cold and snowy months away (at least here in the Midwest), we thought we’d try a more seasonal variation.We adapted this recipe from Recipe Girl’s Butternut Squash and Pumpkin Seed Rice Paper Rolls with Cranberry Chile Dipping Sauce, which was adapted from a recipe in Veganomnicon by Isa Chandra Moskowitz and Terry Hope Romero.
Dec 10, 2008
Recipe Review: Applesauce Nut Bread
A couple of weeks ago, we told you about Cookstr, a new online recipe source. Many of the recipes come from famous chefs and their cookbooks, giving you a chance to try out dishes without buying the whole book. This one is from a classic we don’t own: The Fanny Farmer Cookbook by Marion Cunningham. It’s an easy, sweet applesauce loaf. Get our thoughts below…We love a quick bread baked in a loaf pan.
Dec 9, 2008
Recipe: Beet Salad with Horseradish Cream and Frizzled Sweet Onions
Do we really need another beet salad? We really don’t need much, but would you love another beet salad? My guess is yes. There’s certainly room on our server, so why not?Last week, Maxwell and I ate at Market Table, a fine little establishment in our neighborhood. We shared a beet salad with a piquant horseradishy cream base, some fried shallots and a nice googey wedge of blue goat cheese.
Dec 9, 2008
Easy Appetizer Recipe: Beets on Crostini with Goat Cheese
It’s a beet day! And with good reason: beets are in season and marvelously festive with all their scarlet coloring. Earlier today Sara Kate gave you a recipe for a wonderful salad with beets and frizzled onions. We take a step back now to the hors d’oeuvre course and offer one of our favorite appetizers, direct from New York City’s own Rick’s Picks and his famous pickles.
Dec 9, 2008
Recipe Recommendation: Risotto with Squash and Sage
An ubiquitous Italian dish in the fall and winter, Risotto di Zucca e Salvia, or Risotto with Squash and Sage, is a hearty meal that sticks to your ribs and fills your belly in the cold parts of the year. It makes use of the full bounty of winter squashes that show up in farmer’s markets from October to February and fill root cellars.Don’t be intimidated by cooking risotto.
Dec 8, 2008
Tip: How To Roast and Peel Beets
A roasted beet is a great base for a salad especially this time of year when, for most of us in the northern hemisphere, there are few choices other than cellared root vegetables. It’s a great skill to have under your belt.Just this weekend I made a beautiful beet salad with a horseradish cream and some frizzled onions. That recipe is tomorrow. Today, here’s how you roast and peel beets without much drama.
Dec 8, 2008
Recipe: Persimmon Tart
Before the weekend we promised a recipe for this very, very bright orange tart, made from an unusual fruit for baking: persimmons!When I was in France a few weeks ago I was struck by all the persimmons on display at the market. They were piled up at nearly every fruit-seller’s stand, bright orange and tempting. They are called “kaki” in French; I actually had a very good kaki gelato while in Nice.
Dec 8, 2008
Weekend Project: Make Macarons!
We’ve been dying to try our hand at homemade macarons every since we started talking about macarons being the next cupcake. We’re thinking of attempting a holiday version to give as gifts this year! Have any of you ever made them?
Dec 5, 2008
Repeal Day Tipple: Absinthe Straight Up Cocktails and Spirits
Today is Repeal Day, the cork-popping anniversary of the end of that long dry spell from 1920 to 1933 that was Prohibition. To honor the occasion, we’re taking an up-close look at a spirit that, until just last year, had been sentenced to a special ban of its own: Absinthe.“The Green Fairy” as it’s also sometimes known, has a bad (although irresistibly romantic) reputation as dangerous, hallucinatory stuff.
Dec 5, 2008
Gourmet Magazine’s Favorite Cookies: 1941-2008
Sixty-seven years of amazing cookies — 1941-2008. That’s what Gourmet Magazine is featuring on their website right now. They went back through every year of their magazine’s history and chose a favorite cookie from each year.It’s like a time capsule back to their early days inthe 40s and 50s and all through the 60s, 70s, 80s, and 90s. They give a quick recap of each decade and some of the new influences in each.The real stars of course are the cookies.
Dec 5, 2008
Quince Ratafia: How To Make Fruit Liqueur
Have you ever made a fruit liqueur or cordial? I never have, but I recently came into possession of two very nice quince fruits, and I wanted to hold on to their flavor as long as possible. We have had poor luck with quince, here at The Kitchn, and I wanted to do something long-lasting and relatively foolproof.So when I came across a recipe for quince ratafia in Jane Grigson’s Good Things, I was intrigued.
Dec 4, 2008
Recipe Review: Nigel Slater’s A Luxurious and Deeply Aromatic Noodle Dish
Have you run out of Thanksgiving leftovers yet? Are you jonesing for something other than a turkey sandwich? Well, we have just the dish for you. No less comforting than turkey leftovers, but much fresher.Several years ago I came across this recipe at 101 Cookbooks — it’s a recipe for a rich soup made with coconut milk, vegetable broth, and a homemade spice paste, served with noodles.
Dec 3, 2008
Recipe Recommendation: Pommes Anna
With potatoes filling up root cellars right now, we wanted to share a nice potato side dish recipe. Break out your mandoline and get ready for this!Pommes Anna is a rich, buttery potato gratin dish made up of layers of thinly sliced potatoes. Since the potatoes are cooked in butter, it’s not the most healthy dish out there, so consider making this for a special occasion when you’re cheating on your diet.
Nov 26, 2008
Chef Recipe: Pumpkin Ravioli in a Parmesan Fondue with a Red Wine Reduction
Looking for one more dish for Thanksgiving, or maybe a first course appetite-teaser? Maybe you should try this dish of pumpkin ravioli from chef Salvatore Corea of New York City’s Alloro. This is a very fun dish; we love pumpkin ravioli, and the sauces that accompany the pasta here are deceptively easy.Alloro is an Italian restaurant on the Upper East Side – thank you to chef Salvatore Corea for this delicious dish! We’ll be trying it out soon.
Nov 25, 2008
Weekend Recipe: Quince and Apple Tart
I was beginning to think that when it came to quince, we Kitchn folks were jinxed. First it was Emma and her much looked-forward-to andyet very rotten quince, shared from a neighbor’s tree. Poor Emma – she had been looking forward to quince jam so much! And then I had a very different, but no less unpleasant experience.I bought some quince from a farmers market, eager to try my hand at membrillo – the delicious jellied paste of quince and sugar.
Nov 23, 2008
Recipe: Thanksgiving Tofu Loaf
For many of us, a vegetarian Thanksgiving means loading up on side dishes. No complaints here; I look forward to mashed potatoes, sweet potatoes, and cranberry sauce every year. But there’s also something special about having a seasonal main dish, to be enjoyed in place of your relatives’ turkey or served to vegetarian friends. In my family, the vegetarians celebrated Thanksgiving with a tofu loaf.
Nov 21, 2008
Quick and Easy Thanksgiving Cocktail: The Poinsettia
Keeping in mind all the multi-dish bustle that comes with Thanksgiving, this year I set out in search for a cocktail recipe that would be quick and easy to prepare (and replenish!); adjustable to suit a wide range of age groups and tastes (with and without alcohol); pretty and festive on the holiday table; and a good pre-dinner drink, but also something that could carry over to complement the flavors and textures of the Thanksgiving meal. Tall order?
Nov 21, 2008
Pecan and Date Pie Best Pie Bakeoff 2008 Entry #28
Recipe:Category:Here’s a reworking of yet another classic pie – pecan, this time! This is a wonderfully sweet and gooey pie, made with dates. This recipe sounds absolutely scrumptious – read on for Rachel’s recipe and her story of why this pie is the best.Where is this recipe from?
Nov 19, 2008
Pear Gruyère Pie Best Pie Bakeoff 2008 Entry #26
Recipe:Category:We’ve talked about the food on the popular television show “Pushing Daisies”, but we haven’t mentioned the most prominent food on the show: pies. Alexandra gives us pie inspired by “Pushing Daisies,” and it’s also the recipe that made her a believer in pies! Read on for her recipe and story.Where is this recipe from?
Nov 19, 2008
Recipe: Fresh Cranberry Relish
This is cranberry relish to us. No wiggling cylinder from a can, no whole berries that are cooked down with sugar. Our cranberry side dish is always fresh, chunky, sweet, and full of fruit. We think we’ve perfected our combination, finally…Growing up, our family used an old-fashioned grinder to make cranberry relish. It produced tiny bits of fruit without turning everything to mush.
Nov 18, 2008
Rustic Pear Custard Pie Best Pie Bakeoff 2008 Entry #24
Recipe:Category:We’ve seen quite a few apple pies in this Bakeoff, but no pear pies so far – until now. Rachel submitted an easy, flexible custard-filled pie with pears. This looks so good – the creaminess of custard, and the smooth, warm texture of pears mixed with just a bit of cinnamon and nutmeg.Where is this recipe from? The filling was adapted from Mama’s Peach Custard Pie recipe, published in the Washington Post in August 2007.
Nov 18, 2008
Apple Cranberry Galette with Stonewall Kitchen Apple Caramel Butter Best Pie Bakeoff 2008 Entry #23
Recipe:Category:The apple pies keep rolling in! We love all these new recipes for one of our favorite fruits, and this new recipe from Donna is no exception. Her recipe is for a galette – a very freeform and low-stress sort of pie. It’s one of our favorite last-minute desserts. Hers includes another holiday favorite: cranberries! Read on for Donna’s recipe and some of the rave reviews for this galette.Where is this recipe from?
Nov 18, 2008
Drinking Vinegar: Have You Ever Made a Shrub?
We’re not talking shrub as in the small bush in the corner of your yard. A shrub in the beverage sense is a non-alcoholic, fruit-infused vinegar that’s usually mixed with soda water.We read about shrubs in last week’s T: Design and Living magazine from The New York Times.
Nov 17, 2008
Pumpple Pie (Pumpkin & Apple!) Best Pie Bakeoff 2008 Entry #22
Recipe: Jennifer’s Pumpple Pie (Pumpkin & Apple!) Category: Original Pumpkin AND apple! What a pie! We had a hard time deciding which category to put this into, but we ultimately decided that such a novel combination of two classic pies supported Jennifer’s own categorization of Original. Take a look at Jennifer’s pie and the reasons why she (and a couple other people!) think it’s the best pie. Where is this recipe from?
Nov 17, 2008
Chocolate Truffle Tart with Vanilla Crème Brulee Best Pie Bakeoff 2008 Entry #20
Recipe:Category:Twenty pies! There are just a few more to go this week as we count down to a reader vote-off for the category winners in this Best Pie Bakeoff. Next week we’ll show you our editorial picks for Special Mentions. And we all go home the richer for some fabulous new recipes.Here’s the next up in that list of new recipes: another chocolate truffle tart. (Did you see the chocolate bourbon version last weekend?
Nov 17, 2008
Candy Apple Pie Best Pie Bakeoff 2008 Entry #19
Recipe:DoughmessticCategory:The apple pies keep racking up in our Best Pie Bakeoff, and they are all looking so good! The latest is this caramel-drizzled pie from Susan, and we can hardly wait to try it ourselves. Get the recipe, story, and more delicious photos below.Where is this recipe from? From MiMi Hodge, winner of Good Morning America’s “Pie of Emeril’s Eye” Contest, 2000. • Get the recipe here Why is this the BEST pie recipe you’ve got?
Nov 16, 2008
Buckeye Pie Best Pie Bakeoff 2008 Entry #18
Recipe:Category:Do you know what Buckeyes are? Besides being a poisonous nut and the mascot of the Ohio State University, they are also delicious little candies made of chocolate and peanut butter. Well, Stephanie takes the Buckeye tradition up a notch here with her Buckeye pie. Read on for more peanut butter, chocolate, and decadent pie.Where is this recipe from?
Nov 16, 2008
Apple Ginger Pie Bars Best Pie Bakeoff 2008 Entry #17
Recipe:Category: OriginalPie as a cookie? Why yes, that’s what Vanessa does here, and it looks great. What does pie in cookie form look like? Read on for Vanessa’s recipe and story.Where is this recipe from? This recipe is based on the recipe for Dutch Apple Pie Bars from one of my favorite cookbooks, The King Arthur Flour Cookie Companion. I’ve adjusted the dough and the flavors in the filling, but the inspiration is all theirs.Why is this the BEST pie recipe you’ve got?
Nov 16, 2008
Banana Cream Pie Best Pie Bakeoff 2008 Entry #16
Recipe:Category:Our weekend pie extravaganza continues today with four more pies entered in our Bakeoff. This one is a homestyle classic – but improved. It has homemade vanilla pudding, a soggy-proof crumb crust, and a way to use up overripe bananas. Sounds good to us! Read all about EJ’s banana cream pie and how she designed this version of a classic.Where is this recipe from? Several years ago, a large group of friends and I were staying at my father’s house.
Nov 16, 2008
Quiche Oignon & Cumin Best Pie Bakeoff 2008 Entry #14
Recipe:Category: OriginalWeekend recipe alert! This delicious-looking quiche from Annette is a weekend meal waiting to happen. Quiche is a great quick meal, and it’s even better after a day or two in the refrigerator. (We like it cold for breakfast.) Annette also entered in the Classic category with her Classic Apple Pie with Pâte Brisée Crust. Read on to see Annette’s second (and savory!) use of her pâte brisée crust.Where is this recipe from?
Nov 15, 2008
Sugar and Spice Pumpkin Pie Best Pie Bakeoff 2008 Entry #11
Recipe:Category:We do love pumpkin pie; it’s a classic for a reason. Here’s Stirling’s entry into this classic form of pie. She bakes up one of the prettiest pies we’ve seen, courtesy of cute crust cutters from Williams-Sonoma. She also has great step-by-step photos to guide you in recreating this crust.Where is this recipe from? The recipe for the crust is from my friend, Shirley’s, grandmother. Shirley also gave me the tip of using waxed paper.
Nov 14, 2008
Cooking Japanese: Oden
Oden is a hearty Japanese stew that is cooked over several days and commonly served during cold winter months. It’s pretty easy to make and most ingredients can be found online or in Japanese supermarkets. It’s got a wonderful, savory flavor and contains an odd melange of ingredients like yam, taro, fish cake, hard boiled eggs, and mushrooms. Even though those food combinations might seem odd to Westerners, oden is a delicious dish that should be tried.
Nov 14, 2008
Recipe: Chicken (or Turkey!) Pot Pie
Ooooh, it’s sure been sweet in the Kitchen lately and we can blame it all on pie month! Now, I’m not one to turn away sugar, but this week I’m in the mood to swing things around a little and take a look at the savory side of life. In my world, the queen of savory pies is Chicken Pot Pie.Like all pies, chicken pot pie is one of those things that has an odd, mistaken reputation for being easy. It’s not, especially if you start by cooking the chicken and making stock.
Nov 14, 2008
Recipe: Sweet Potatoes and Caramelized Onions
We tore through these sweet potatoes before we had the chance to take much of a picture, so we’ll have to describe them instead.These are the easiest things. So much flavor for so little work. We caramelized onions slowly in butter and olive oil (hands off, really – they cook themselves) then browned sweet potatoes and garlic. We let them steam until soft, then added some ginger and paprika for flavor.
Nov 14, 2008
Recipe: Apple Walnut Bread Pudding
Apples and bread pudding – what could be more well-suited? This is fall dessert at its most comforting. We made this chock-full of autumn flavors – toasted whole wheat bread, fresh picked apples, roasted walnuts, plump raisins. We poured cinnamon cream and eggs over top, baked, and drizzled real homemade Caramel Sauce on top of individual servings.Great for breakfast – we speak from experience! Click through for recipe and another pic.
Nov 13, 2008
Recipe for Entertaining: Pistachio and Chive Goat Cheese on Puff Pastry Wafers
Yesterday we showed you Diane Morgan’s newest book, The Christmas Table, as well as an idea for easy holiday table decorations. Today we are giving you a beautiful and easy appetizer from the book.The better the goat cheese, the better the spread. Look for artisanal and farmstead goat cheeses—almost every farmers’ market I’ve been to has some local purveyors. However, please don’t think that commercial goat cheeses won’t work.
Nov 12, 2008
Chocolate Pecan Mini Tarts Best Pie Bakeoff 2008 Entry #7
Recipe:Category:Why is this man smiling? He’s holding one of Brittany’s chocolate pecan mini tarts. Brittany puts a twist on one of our favorite pies and tells a great story about tomato soup, cupcakes, and birthday food. Read on to see her story and more photos of her adorable little tarts.Where is this recipe from? Modified from this recipe on Epicurious, originally from SELF, December 2006.Why is this the BEST pie recipe you’ve got?
Nov 12, 2008
Classic Apple Pie with Pâte Brisée Crust Best Pie Bakeoff 2008 Entry #6
When you come right down to it, almost everyone loves a good apple pie. We’re going to see a lot of apple pies in this bakeoff; all the entries are in now and have we got some good pies for you! We can hardly wait to show you all the wonderful pies that your fellow readers baked up.Here’s a super apple pie from Annette. She uses a pâte brisée crust, which is a very useful and all-purpose crust rich with butter.
Nov 12, 2008
Rich No-Cream Wild Mushroom Pasta Sauce
This rich, creamy pasta sauce was the result of an experiment. We wanted to make a creamy, mushroom-y pasta topping with no cream. We’re trying to watch our diet a little better, and while we were eating pasta there was no need to indulge in cream, right? Instead, the bulk of this sauce is white wine, broth, and mushrooms. We don’t use a lot of wild mushrooms – they are expensive, and just a few will do here to give flavor. The result?
Nov 12, 2008
Cooking with Leftovers: Bubble and Squeak
When I think of frugal cooking, my mind turns to the year I lived in England, where I discovered such uncomplicated yet satisfying meals as beans on toast and (vegetarian) cottage pie. Of all the traditional British dishes born out of thriftiness, one of my favorites is the leftover potato and cabbage fry-up known as bubble and squeak.Bubble and squeak is traditionally made from cold leftover vegetables, such as those that accompanied a Sunday roast.
Nov 11, 2008
Bean Brulee Tart Best Pie Bakeoff 2008 Entry #5
Recipe:Category: OriginalLook! A white bean pie – for dessert! This is one of the more unusual pies we’ve seen lately, and we’re fascinated. Read all about Breanne’s pie and see more of her beautiful photos. This looks creamy, delicious, and very interesting. Have you ever tried a sweet bean pie?Where is this recipe from? The tart pastry is based on Martha Stewart’s.The bean filling is based on a bean pie recipe.Why is this the BEST pie recipe you’ve got?
Nov 11, 2008
D.I.Y. Recipe: Crystallized Ginger
Spicy and sweet, crystallized ginger can add a wonderful zing to cookies, cakes, ice cream, and cranberry sauce. We also like it finely chopped and sprinkled over savory dishes like roasted acorn squash and pumpkin soup. Chewing on the ginger treat can even help soothe an upset stomach. Although a jar of it can be outrageously expensive at the store, crystallized (or candied) ginger is quite simple to make at home.Use the freshest, most tender and firm (not spongy) ginger root you can find.
Nov 10, 2008
Recipe: Congee, Comfort Food for Frugal Times
I was sick with a bad cold over the weekend and although I was raised a WASP in midwestern USA, when I’m down for the count I usually cook up a big pot of congee, perhaps one of the most ubiquitous of all Asian foods.In my experience, there’s nothing simpler and more comforting than congee, which is basically rice cooked with a lot of liquid until it forms a soft and creamy porridge.
Nov 10, 2008
Recipe: Apple-Blackberry Pie with Ginger
Pies are so beautiful! Even the lumpiest, strangest, most shrunken-down crust has a homely beauty that promises deliciousness. Our pie from this week wasn’t the best pie we’ve ever made – it was a little misshapen, a little homemade-looking. But that’s all beauty, in our eyes. Here’s a look at our pie – full of jammy blackberry goodness, thick and goopy with the natural pectin of blackberries and apples.
Nov 8, 2008
How To Make Easy Fruit Filling for Pie
We focus a lot on the dough and crust when we talk about pies, since this is often the most intimidating part for new pie-bakers. And yet if your filling isn’t delicious as well, then what’s the point? Fruit filling is what makes us love pie. The opportunity to use fresh, seasonal fruit with a minimum of preparation or fuss, letting the fruit’s flavors shine out clearly – it’s one of the best things about baking.
Nov 7, 2008
Recipe: Basic Cooked Buttercream Frosting
Also called mousseline buttercream, this frosting is like classic buttercream‘s dolled-up older sister. It requires a little more skill and finesse to pull off, but the bonus is a frosting that will hold its shape and taste fabulous.Mousseline buttercream is made by cooking sugar and water to the softball stage (238°) and then pouring this slowly into the whipped eggs while the mixer is still running. Once this is cool, the softened butter is added.
Nov 6, 2008
Recipe Review: The Cook’s Illustrated Vodka Pie Crust
Have you heard of the vodka pie crust recipe? It made big news in the baking world when Cook’s Illustrated first published it last fall. Half of the pie dough’s moisture comes from vodka, which is 40% pure alcohol. The alcohol doesn’t promote gluten formation, so it helps the crust stay much flakier and more tender – a foolproof help to those of us who tend to overwork our pie dough.So, how does this pie dough work? Is the unconventional addition of vodka worth it?
Nov 6, 2008
My Tussle with Royale Icing
Oh yes I did. Last Monday night I whipped up some sugar cookie dough, and bought some colorants for royale icing that would transform my plain Jane cookies into some hopeful sunrise cookies for election day.I was inspired by all the Obama cookies I found online and in particular the one I featured in my election night menu ideas post. Plus, with an invitation to an election party featuring “Real American Food” I figured some sugar, white flour and dye was in order.
Nov 6, 2008
Not Too Sweet: Buckwheat Cookies from the LA Times
We can’t vouch for the exact level of sweetness in these cookies, but they only have 1/3 cup of sugar in the entire batch (two dozen) and the buckwheat makes them look pretty healthy. Maybe a nice antidote to all the Halloween candy we ate over the weekend…This recipe comes from a larger article on buckwheat in the Los Angeles Times.
Nov 3, 2008
Recipe: Kale Chips
Here’s yet another simple yet fabulous thing to do with kale: make kale chips! We have to thank regular Kitchn reader Art for the suggestion, which simply involves tossing torn pieces of kale with olive oil and salt, and baking them in the oven. The result is a crispy, salty ‘chip’ that’s quite addictive. Read on for the recipe.Kale Chips1 bunch of Kaleolive oilsaltPreheat oven to 350. Tear kale into bite-sized pieces, avoiding the tough inner stalk.
Nov 3, 2008
A Marathon of NYC Cocktails: The Brooklyn, the Manhattan, and the Bronx Straight Up Cocktails
No cocktails for me this week. That is, at least not until Sunday evening – then I know what I’m having…The morning of November 2 (and, um, most of the afternoon) I’ll be running 26.2 miles through the five boroughs of New York City on nothing but water and Gatorade. But after that (I hope, at least), it will be time for celebration.
Oct 31, 2008
More Brunch: Individual Baked Eggs in Ramekins
We gave you some ideas for feeding a brunch crowd this weekend. We’ve also reviewed Mark Bittman’s baked eggs, which are corralled in a casserole dish. But what if it’s just you? Or you and a loved one? These individual baked eggs look so scrumptious…This dish is part of an amazing brunch spread from chef Scott Peacock, featured on The photos, shot by Mikkel Vang, are beautiful, and every recipe looks like something we’d make in a heartbeat.
Oct 31, 2008
A Bread-and-Cheese-Filled Pumpkin from Dorie Greenspan
Still thinking about what to serve on Halloween tomorrow? How about this? Dorie Greenspan calls it a “recipe in progress.” We call it yum…This dish certainly has a wow factor—a whole pumpkin stuffed with bread, cheese, garlic, and heavy cream, baked until creamy and bubbly. We frequently see small pumpkins that are stuffed and served individually, but with this one, everyone slices or digs in to the same big gourd.Dorie admits that the measurements are rough.
Oct 30, 2008
Recipe: Sweet Butternut Squash and Coconut Jam
Remember the doce de abóbora – sweet pumpkin compote – that we showed you earlier this week? Well, we were so inspired by that and the butternut squash version from Patricia that we had to try it ourselves. A few experiments and modifications later, we ended up with a gooey sweet jam, rich and caramelized like dulce de leche, but full of the smoky fall flavors of butternut squash and coconut.We love all manner of Indian sweets, many of which are made with milk.
Oct 30, 2008
How To Convert Dutch Oven Recipes to Your Slow-Cooker
We try to offer plenty of slow-cooker recipes here at the Kitchn. We think they are a non-intimidating, satisfying way to cook, and, while they’ve definitely taken on more of a cool factor in the past couple of years, good slow-cooker recipes can be hard to find. Often they’re a little dated. But if you have a favorite recipe that’s made in a big pot, either on the stove or in the oven, you can easily convert it to a slow-cooker… Why would you want to do that?
Oct 30, 2008
Recipe Recommendation: Pipérade
A pipérade is a Basque dish made with tomatoes, peppers, Bayonne ham, and piment d’espelette. It’s often served over scrambled eggs, though some recipe variations call for poaching the eggs right in the sauce, or serving the sauce over poached chicken or polenta.This dish is very quick and versatile, and hearty. I think Aida Mollenkamp’s recipe here is closest to the most authentic style.
Oct 29, 2008
Snack Recipe: Persimmon Fruit Leather
Although my California fruit calendar says that November is persimmon month, they’ve been showing up in the markets these past few weeks along with another autumnal favorite, pomegranates. Is there anything more beautiful than a persimmon? Even saying the word ‘persimmon’ is a delight, not to mention they are delicious and very versatile. And a little mysterious, too, what with the Fuyu eaten when it’s still hard and the Hachiya eaten when it’s soft.
Oct 27, 2008
Seasonal Cooking: Interesting Things To Do with Turnips
Turnips, on their own, don’t look particularly interesting. They’re not kohlrabi or daikon (maybe Asian vegetables just sound more interesting?) and we often think the humble turnip is outshone by its greens, which are sassy and spicy. Many of the recipes we see for turnips involve boiling and mashing them with potato, almost as if they were potatoes. But turnips are not potatoes!
Oct 24, 2008
Cocktail Basics: DIY Grenadine Syrup Straight Up Cocktails
Sugar + Water + Pomegranate Juice + HeatThe formula for this home bar staple is simple. A deep garnet-colored syrup with the distinctive tart/sweet flavor of pomegranate, grenadine is really just a slightly fancier cousin of simple syrup that has earned a name all its own.
Oct 24, 2008
Recipe: Goi Chay (Vietnamese Vegetarian Salad)
When Emma wrote about learning to love green cabbage last week, my thoughts turned to one of my favorite childhood dishes. Gơi chay is a vegetarian version of the traditional Vietnamese gơi gà, a refreshing cabbage salad with chicken – or in this case, tofu – and fragrant herbs.In Vietnamese homes and restaurants, one can find several variations of the basic gơi chay or gơi gà recipe.
Oct 23, 2008
Southern Food Nostalgia: Faulkner’s Salmon Croquettes
Growing up in a Southern town that wasn’t exactly near the ocean, we didn’t eat much fresh seafood. Salmon was one thing that frequently came out of a can, and it was made into salmon croquettes—crispy, fried patties of salmon mixed with saltine crackers. Turns out salmon croquettes were William Faulkner’s favorite food…Writer and food historian John T. Edge, who lives in Faulkner’s hometown of Oxford, Miss.
Oct 23, 2008
Good Eats: Bread and Tomato Soup
What’s going on this week over at Serious Eats? Well, there’s this bread and tomato soup, and it looks pretty mouthwatering. This and more in our weekly wrap-up of the best cooking this week at Serious Eats.• Dinner Tonight: Bread and Tomato Soup – A thrifty peasant classic – pappa al pomodoro. Uses stale bread and fresh tomatoes, a winning combination.• Apple brandy for autumn – A discussion of Calvados and other apple brandies.
Oct 23, 2008
Dinner Quick: Arugula with Orzo and Garden Tomatoes
This quick one-dish dinner came out of our own harvest opportunity. It has market-fresh arugula, a handful of orzo for texture, and tomatoes out of our own garden! My husband and I hit the farmers market a little late last week, but still just in time to catch the young guys from a local farm with their huge bags of arugula. It was fresh and spicy, and we snatched up a whole bag.
Oct 22, 2008
Sweet Treat: Whoopie Pies
Whoopie pies tend to show up more frequently on food blogs and in magazines this time of year because, for some reason, pumpkin ones are a popular variation. If you’re not familiar with the whoopie pie or just want to know more about where they came from, read on…Whoopie pies are made from two flat-ish mounds of cake, about the size of a hamburger, with whipped frosting in between. They are most commonly found in New England and Pennsylvania.
Oct 22, 2008
Eat This: Baked Acorn Squash Rings
We have a trustworthy method for making sweet and spicy acorn squash, but there’s one downside: it’s slow. So we perked up when we saw this alternate method from Alicia and Summer at Bread & Honey.They used a Martha Stewart recipe – such a simple formula, really – and sliced the acorn squash before baking. They dotted each slice with butter, brown sugar, salt and pepper, and then put them in the oven.
Oct 21, 2008
Recipe: Pear and Blue Cheese Crostata
We’re not going to go on and on about how easy and forgiving crostatas are (we’ve done that plenty). But we’ll sing the praises of this combination: pears and crumbles of sharp blue cheese. It’s dessert plus cheese, people…We owe some credit to Ina Garten for this, since we’ve made her apple crostata so many times that we said, “Not again.” We had to come up with our own version.
Oct 21, 2008
Recipe Review: Dark Gingerbread Pear Cake
We recently linked to a gingerbread-pear cake in our daily Delicious Links, and lo and behold, we found ourselves with that very same cake in the oven a few nights later. We wanted, you see, to give you a personal opinion.I have a Thing for gingerbread. Gingerbread cookies and gingerbread men – crispy, soft, and chewy – all kinds. Gingerbread lattes, gingerbread bread pudding – mmm, sometimes.
Oct 20, 2008
Recipe: Braised Escarole with Apples and Bacon
Escarole appeared in my Mystery Box last week, setting me up for one of my favorite situations: discovering something new to work with in the kitchen. I’ve heard of escarole and have even eaten it in restaraunts, but for some reason, I’ve never been moved to cook with it. That, it appears, is about to change.Escarole is considered a endive, making it a member of the daisy family. It’s high in fiber and rich in vitamins, especially A and K.
Oct 20, 2008
Morning Buns: What They Are, and Why We Love Them
Morning buns aren’t a big thing on the East Coast—at least not that we’re aware of. We discovered them on a trip to San Francisco, where it seems several well-known bakeries make them every morning. What’s the difference between a morning bun and a cinnamon roll? Well, we’ll tell you…Morning buns are made with croissant dough that’s light, flaky, and extremely buttery, rather than a chewier, more bread-like dough.
Oct 20, 2008
Technique: Making A Sauce Reduction
You’ve seen them on restaurant menus at fancy places. Braised Beef Medallions with Cognac Reduction. Roast Muscovy Duck With Cherry-Port Reduction. Venison with Rosemary-Basalmic Reduction. They may sound exotic, but they’re quite easy to prepare at home on your own!You, too, can dazzle your family and dinner guests with chi-chi reduction sauces at very little time and cost.A reduction sauce is often a sauce made with the drippings and juices left over after cooking meat.
Oct 17, 2008
Simple Cocktails with Fresh Apple Cider Straight Up Cocktails
Sweetly tangy, and satisfyingly robust, fresh-pressed apple cider is springing up in greenmarkets and grocery stores everywhere right now. Equally delicious drunk cold straight from the fridge, or warmed over the stove with a dash of spice, this seasonal treat is something I really look forward to every fall.All this got me thinking: a liquid ingredient this good has got to have some serious cocktail potential.
Oct 17, 2008
How To: Make DIY Breadcrumbs
It’s hard to finish a big loaf of bread before it gets stale. And too often, we forget about it until it’s hard enough to be a doorstop. But if you have five minutes and a food processor, you can give turn it into breadcrumbs that can be used for countless dishes. See our step-by-step photos, below…First, tear the bread into chunks, as many as will fit into your food processor bowl. We ended up with about 3 cups of loosely-packed chunks, which yielded 2 cups of crumbs.
Oct 17, 2008