The kitchen is closed for the holidays

This was supposed to be one of those posts that reflects on the year gone by and perhaps looks optimistically ahead to what the new year may hold. If I had written it before our family holiday dinner (with two servings of dessert and at least two glasses of wine), it might have been just that.

Instead, so far it’s been me sitting staring at the blinking cursor on the screen for minutes on end and thinking, “Now what?” Still, I wouldn’t trade even a brilliantly written post for the lazy, lovely day and evening I’ve spent with my amazing family. I hope your holidays were wonderful. We’ll be back next week with a new recipe.

Coq au Riesling: the other famous French chicken

An Alsatian take on classic coq au vin, Coq au Riesling combines chicken, lardons, shallots, mushrooms and dry Riesling wine in a braise that’s even better the next day. Recipe below.

WE SOMETIMES THINK OF NATIONAL CUISINES IN MONOLITHIC TERMS. “How about Chinese tonight?” “Nah, I’m in the mood for Italian.” But countries large and small are made up of regions, each with their own distinct cuisines. So you get classic Northern Italian dishes and Southern Italian dishes. North Indian and South Indian. And Chicago restaurateur Tony Hu has built a career of highlighting regional Chinese cuisines, with individual restaurants serving the foods of Szechaun, Hunan, Beijing, Shanghai, Yunnan… Continue reading “Coq au Riesling: the other famous French chicken” →

Linguine with Ragu Bianco and nose-to-tail tales

Ground pork and pork liver are cooked with mushrooms, shallots, garlic, fennel, thyme and wine, then finished with cream in this traditional Italian pasta sauce. Recipe and substitution ideas below.

I’ve been having offal thoughts lately. They started with a piece I recently wrote for the Christian Science Monitor on nose-to-tail eating. The current trend of using the entire animal—and indeed, the phrase nose to tail itself—began with publication of Fergus Henderson’s seminal cookbook, The Whole Beast: Nose to Tail Eating. As chefs are increasingly embracing the idea of cooking and serving “odd cuts,” the CSM editors wondered if diners and home cooks were taking to those odd cuts. The short answer is yes. You’ll find the entire article here.

When I got the assignment, I immediately thought of Rob Levitt, owner of Chicago’s first whole animal, locavore butcher shop, The Butcher & Larder. We met Rob when he was chef at Mado, one of the city’s first whole animal, locavore restaurants. Rob and his staff butchered, cooked and served pretty much every part of every animal delivered to the kitchen. Continue reading “Linguine with Ragu Bianco and nose-to-tail tales” →

Gifts that give back: three do-good gift ideas

Three last-minute gift ideas that help others in need with every gift you give.

The idea behind FEED is simple: fight hunger and malnutrition around the world by providing free lunches at school. Through the UN World Food Programme and UNICEF, FEED does just that—and more. School feeding is one of the most effective solutions to stopping hunger and helping children break out of the poverty cycle they were born into. When boys and girls are given a free, nutritious meal in school, research has shown that attendance and performance greatly increase.

To raise funds, FEED sells a wide array of stylish gifts, from tote bags to toys, apparel, accessories and more. And each gift tells you exactly how many meals you’ll be providing and where. You’ll find great gift ideas for everyone on your list at the FEED website. Continue reading “Gifts that give back: three do-good gift ideas” →

Chipotle Mashed Sweet Potatoes: an easy, healthy, smoky, spicy, delicious side

Canned chipotle peppers in adobo sauce bring smoke and a little heat to this quick, sweet/savory side dish. Sliced scallions add brightness. Recipe below.

I KNOW WHAT YOU’RE THINKING. Sweet potatoes? Isn’t Thanksgiving over? But how can you not love a good-for-you root vegetable that actually gets healthier when you add fat to it? According to Whole Foods, “Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes.” Continue reading “Chipotle Mashed Sweet Potatoes: an easy, healthy, smoky, spicy, delicious side” →