Can’t find fresh fish? Frozen will do. Here, chunky pieces of cod are quickly braised in a sauce of tomatoes, bell peppers, potatoes, saffron and paprika in the traditional Merluza à la Gallega. Recipe below.

Merluza a la Gallega

Years back, I lived in a port town in Nova Scotia, where great, fresh seafood was a fact of life. In the morning, the boats came in around 10 or 10:30, and I would put on my sneakers and walk down to the dock and buy a fish off the boats, and that night that fish would be dinner. This came to mind the other day when we were at Trader Joe’s. [click to continue…]

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Review: Flat Broke with Two Goats

by Terry B on February 7, 2018

This week, we share a book review and a recipe from the book—for Snow Cream.

Author Jennifer McGaha

We’re big fans of goat cheese. So when we were asked to review Flat Broke with Two Goats, a memoir with recipes, we answered with an enthusiastic yes. We didn’t find the goat cheese recipes I was expecting. Instead, we found something much richer. [click to continue…]

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Inspired by the gin-based Last Word cocktail, mezcal gives a nice smokiness to this citrusy drink featuring lime juice, maraschino liqueur and simple syrup. Recipe below.

The Penultimate Word

Random finds always seem lucky for us. On our road trip to DC and the Virginias last fall, our first overnight stop was in Pittsburgh. We ate dinner that night at Bar Marco, in the city’s Strip District, a cool little neighborhood on the edge of downtown—converted warehouses filled with old and new food and retail shops, restaurants and bars, and sidewalks clogged with street vendors. We went there because, randomly, just before our trip, while Marion was getting a haircut, I flipped through an issue of GQ. It had an article on where to eat and drink in Pittsburgh that included the phrase “inventive yet unpretentious cocktails at Bar Marco.” [click to continue…]

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A house favorite from the archives: Panko breadcrumbs give chicken breast schnitzels an assertively crispy outside. Recipe, eventually, below.

Women's March 2018, Chicago

There really should be a new recipe here. We have a few ideas we’re working on and a new cooking memoir awaiting our review. Didn’t get to any of it. This post isn’t an excuse for that—it’s a recounting of things we found more interesting than cooking this weekend. But if you make it to the end, you’ll find a simple dish we like to cook fairly often. [click to continue…]

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Six recipes showcase meals, flavors, techniques and culinary influences of the African continent.

Moroccan Braised Beef

Quite unintentionally, a serially bankrupt businessman and second-rate former reality TV celebrity has become the education president. On practically a weekly basis, anxious parents find themselves scrambling to teach their children the meanings of new offensive terms—and worse, explain new offensive behaviors by the so-called leader of the free world. The most recent (as we go to press, at least) is truly appalling. [click to continue…]

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Spicy, flavorful Mexican chorizo sausage and chunks of chicken are at the heart of this robust, meaty chili. Dark beer helps amp up the flavor too. Recipe below.

Chicken Chorizo Chili

The bitter cold Marion wrote about last week just keeps coming. So when I discovered a new-to-me chili—chicken chorizo chili, to be precise—all kinds of delicious buttons were pushed. [click to continue…]

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Bacon, plentiful aromatics and a bit of cumin create a hearty split pea soup you’ll make again and again. Recipe below.

Valerie's Split Pea Soup

Dear Valerie,

So here’s the thing. It’s cold. It’s really cold. I’ve been sitting in my kitchen holding a big steaming mug of coffee and wearing a  turtleneck and a down vest and a hoodie, with the hood up, and wool socks and lined pants, and I’m thinking about putting on more clothing, but I’ve been reluctant because I’d like to continue being able to bend my arms and legs. All of this has made me think of what I want for dinner, which reminded me of that recipe you sent me, for one of the best things ever—split pea soup. [click to continue…]

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Starting baked potatoes in the microwave and finishing them in the oven cuts cooking time and still yields crisp skin and fluffy potato flesh. Recipe of sorts below.

Quick Baked Potato

We end the year with a simple potato, and that feels somehow appropriate. Because while you’ll find plenty of recipes here designed to impress, just as often, the focus is getting good food on the table quickly, simply. Such as this baked potato. [click to continue…]

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A grudging appreciation of Christmas music

by Terry B on December 20, 2017

Electric Christmas

The holidays are upon us, and we are once again beset by Christmas music. Everywhere you turn, it is there—grocery stores, building lobbies, fast food places, leaking out of retail storefronts, invading my various radio stations and streaming services… even being hummed or whistled by colleagues. All of which brings out my curmudgeonly side. [click to continue…]

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More!

by Terry B on December 13, 2017

more

This pretty much defines our life at the moment. All good, but zero time to cook tonight’s post, let alone photograph it and write about it. See you next week.

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