Velveting the chicken before stir-frying it, a simple Chinese cooking technique, keeps the meat moist and tender in Stir-fried Chicken with Asparagus. Recipe below.
We have a lot of vintage china, mostly individual pieces picked up at antique shops, flea markets, yard sales and farm auctions. Some are quite old and fairly valuable, true antiques. Others fall squarely into the collectibles realm. All were chosen because we liked them and wanted to use them on our table. [click to continue…]
We often ask waiters for their recommendations when we’re torn between two dishes on the menu. The other night, we were at Pl-zen, a new favorite of ours, and the choice came down to a short rib burger with jalapeño jam on a pretzel bun or half a roasted chicken with fingerling potatoes, braised kale and a tamarind-guajillo sauce. Without hesitation, our server said the burger. [click to continue…]
Already flavorful chuck roast gets a tangy, complex, umami boost with balsamic vinegar and fresh and dried mushrooms. Recipe below.
For as much as we love meat, it plays a surprisingly non-starring role in our weeknight dinners. There may be the occasional braised chicken thigh or pan-seared pork chop, but more often, meat is a flavoring device. A little Italian sausage in a pasta sauce—a half pound stretched across four servings (two dinners). Some ground lamb with white beans and kale. A scattering of pepperoni slices on a takeout pizza. [click to continue…]
Roasting cauliflower mellows its flavor and adds a bit of color to this hearty, delicious pasta. Roasted andouille sausage, olives and shallots also star. Recipe below.
It’s still not warm yet. And, although the weather folks are threatening above-average temperatures in the nearish future, I am sorry, but now it’s still just cold. When I went out this morning, I was wearing my little down jacket—little, and just a jacket, but still down. [click to continue…]
Okay, this sucks hard. Blue Kitchen is so broken at the moment that we don’t even know what all is wrong with it. We do know that you can’t click through on old posts, and we can’t reply to comments. Hang in there. We’ll be back soon.
This no-cook Tomatillo Salsa Verde tastes as fresh as its ingredients—tomatillos, peppers, red onion, garlic and cilantro. Serve it with chips or over chicken, chops, fish, scrambled eggs… Recipe below.
I am officially smitten with tomatillos. The lively, citrusy relative of the tomato, a key ingredient in Mexican and Central American cooking, is as versatile as it is easy to work with. Apparently I’m not alone in my infatuation. When I told colleagues last week of my Chicken Chili Verde adventures, one said she’d made a big pot of her own the week before. And my creative director shared his go-to salsa recipe, a no-cook salsa verde made of tomatillos and just four other ingredients, one of them being salt. [click to continue…]
Replacing tomatoes with tomatillos gives the tradition bowl of red a nice green hue and a fresh, lively flavor. Recipe below.
A friend once called me a Border Collie. I took her label as a compliment. It’s not that I’m covered in black and white fur, or that I herd sheep. It’s that I seem to be constantly moving, doing things, covering ground. When Marion and I travel, that’s certainly our style. We arrive anywhere we go with an impossibly long list of museums, restaurants, shops, events to attend, friends to visit… Our weekends are often similarly overbooked. [click to continue…]
Buttery, creamy, slow-cooked polenta is topped with mushrooms cooked in butter and sherry (optional) and crispy fried capers. A delicious, unexpected side or a vegetarian comfort food lunch. Recipe below.
I’m still learning to cook. The way I see it, I always will be. And that’s the beauty of food and cooking. The more you explore and learn, the more there is to know, to try. [click to continue…]
Passover begins at sundown this Friday, April 3. If you’re invited to a seder and asked to bring a dish, offer to bring dessert. Then make this matzoh crack. As the name suggests, it’s addictively delicious. Marion first made her spin on the popular Passover dessert matzoh crunch five years ago, using white chocolate and spicy rose sugar. It has been a hit with family and friends ever since. She shares the recipe—and the story—right here.
One of the fun things about writing a food blog is getting to know other food bloggers—even if it’s only “knowing” them from their blogs. This week, I thought I would share recipes from five fellow bloggers I read pretty regularly. Dig in. [click to continue…]