A quick marinade of fresh basil, garlic and olive oil gives pan-grilled pork chops classic Italian flavor. Recipe below.
I like basil. Scratch that. I love it. Basil and rosemary are my two favorite fresh herbs. So when Marion recently announced that one of our basil plants was finally ready for harvesting, I was ready too. [click to continue…]
This classic New Orleans cocktail includes gin, orange flower water, half-and-half, an egg white, citrus juices and a whole lot of shaking. Recipe below.
Years ago, when I was fairly new to this drinking thing, one of the first cocktails I ever tried was a Ramos Gin Fizz. The identity of the date who suggested it has vanished from my memory bank—what a fate, to be remembered only for a long-ago beverage—but I do remember how much I liked the drink. Frothy, light, citrusy, it tastes like frivolity and—being mostly gin—can pack quite a wallop. [click to continue…]
We’re not cooking much this summer—well, not cooking much in the way of new shareable recipes. So I raided the archives to see what we’ve cooked in past Julys. Some good stuff, it turns out. [click to continue…]
We are a nation of immigrants. Appropriately enough, our eating on the 4th of July holiday weekend, a time that celebrates our nation’s birth, illustrates why this is a good thing. We started Friday night at Lao Beijing. [click to continue…]
Feta cheese, black olives, red onion, dill, and lemon juice and zest do their predictably wonderful thing when mixed together and heaped on pan-seared pork chops. Recipe below.
Leave it to me to appropriate a vegetarian dish for a meaty use. We were at a housewarming last weekend thrown by the adult daughter of a friend from our St. Louis days. She and her roommate have a lovely new Humboldt Park apartment, and it was filled with a lively crowd—including an impressive contingency of fairly newly minted babies. We seem to be going through a period right now where many of our friends, old and new, are young. [click to continue…]
Storied Asian condiment Spicy Chili Crisp adds complex flavors and a little kick to this improvised dish of fried potatoes, pork, garlic and scallions. Recipe below.
Like a lot of people we know, we have a battery of hot sauces in our pantry. We don’t have, oh, 100 different hot sauces, but we have a few, from the familiar (Tabasco, Cholula) to the popular (Sriracha) to the hyper-local (Dia de los Tamales Tree Sauce, made a few blocks from our house). Our collection includes a healthy number of Asian greats: hot oil, gochujang, Szechwan chili paste, Szechwan hot bean sauce. Who could have guessed we needed another? Turns out we did. [click to continue…]
Heavy cream, sweet condensed milk, fresh fruits or other flavorings of your choice and not much else create a luxuriously creamy, no churn ice cream. Recipe and variations below.
This whole thing started when our friend Laura Perry, one of the great home cooks we know, posted on Facebook about her success with a recipe for no churn salted caramel ice cream. I thought: huh? But sure enough, all of a sudden, I started noticing recipes for no churn ice cream all over the Internet. I was super skeptical of this whole thing—no churn? No… churn? But I have to say, as Laura notes, it is ridiculously easy and ridiculously luxurious. It just takes a bit of advance planning. [click to continue…]
Potatoes stand in for pasta as the only cooked ingredient in this dish, warming the Italian tuna, artichoke hearts, capers, red onion, lemon and parsley. Recipe below.
This was going to be a salsa cruda pasta, one I make several times every summer. A salsa cruda (uncooked sauce) is perfect for warm weather cooking, because all that gets cooked is the pasta. It warms the other ingredients, causing their fragrances and flavors to blossom. The other ingredients, in turn, cool the pasta a bit. Your meal is warm, but not hot—perfect for warm weather dining. And your kitchen doesn’t overheat either, since you’re only cooking the pasta. [click to continue…]
Hoisin sauce brings a barbecue sauce-like flavor to this chicken dish equally at home on the grill or in the oven. Ginger, garlic, sesame oil, soy sauce and rice vinegar add their own flavor notes.
The kitchen in our new old house is still very much a work in progress. As is the rest of the house. But we entertained our first non-family member on Memorial Day. It being the traditional kickoff weekend for grilling, we had bought a new charcoal grill the previous weekend. What we didn’t do in the ensuing week was assemble it. So instead of a cookout, we had a cook-in. And the in-progress kitchen performed beautifully. [click to continue…]
Dandelion greens add a pleasant bitter bite—and loads of nutrients—to this weeknight-quick pasta. Recipe below.
Last week, we cooked with ramps acquired at a supermarket, of all places. That same trip yielded fresh dandelion greens. While long a staple of farmers markets and farm-to-table restaurant menus, their recentish appearance in mainstream grocery store produce departments surprises me a little. It also impresses me. Supermarkets are increasingly getting the way we eat—or at least aspire to. [click to continue…]