Microwaving gives Skillet Potatoes a head start

Nuking potatoes instead of parboiling them makes skillet-sautéed potatoes even quicker to fix. Fresh herbs add a nice finish. Recipe below.

Quick Skillet Potatoes

A FRIEND OF OURS—AN AMBITIOUS, ADVENTUROUS HOME COOK—does not own a microwave oven. He announces as much with the smug tone usually reserved for saying you don’t own a television. Continue reading “Microwaving gives Skillet Potatoes a head start”

A cure for uncommon cold: Dried Cherry Upside Down Cake

Dried tart cherries and a batter made with olive oil and flavored with star anise and almond extract create a dense, delicious, not-too-sweet dessert—or an illicit breakfast. Recipe below.

Dried Cherry Upside Down Cake

FIRST, I AM ONE OF THOSE JERKS WHO, after it’s been cold for a while, I go around saying, oh, I don’t think it’s so bad! Lately, this jerk attitude has been exacerbated because I spent a few days in upstate New York, where it was biting cold—so cold that, on Tuesday night, I saw the aurora borealis (it was a huge, white, pink and red fluttering curtain) and Wednesday morning, when I woke up, it was ten below zero. Coming back to Chicago seemed like coming back to a tropical isle. Continue reading “A cure for uncommon cold: Dried Cherry Upside Down Cake”

Skip risotto’s obsessive stirring: Risotto-style Orzo with Porcini Mushrooms

Orzo—rice-shaped pasta—stands in for rice in this earthy, less fussy version of risotto, flavored with dried porcini mushrooms, saffron, leeks, garlic and lemon juice. Recipe below.

Risotto-style Orzo with Porcini Mushrooms

For years, we bought rice in 25-pound sacks at an Asian market, and we went through those sacks at an alarming rate. Until finally, we didn’t. The change wasn’t abrupt, but it was there. The giant sacks of rice were lasting longer, then ultimately becoming impractical, taking up too much room in our cramped pantry. Continue reading “Skip risotto’s obsessive stirring: Risotto-style Orzo with Porcini Mushrooms”

Lemony Lamb Burgers with Dijon Mustard

Lemon zest, garlic, fresh parsley, a scallion and Dijon mustard liven up this simple lamb burger. Recipe below.

Lamb Burger

I was in college the first time I ate lamb. I can’t pinpoint the precise meal. My girlfriend’s family ate lamb frequently, so it could have been leg of lamb for a holiday meal. Lamb chops for a big Sunday dinner. Or ground lamb patties for a quick weeknight dinner. Whatever the case, I was immediately hooked. Continue reading “Lemony Lamb Burgers with Dijon Mustard”