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.
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. [click to continue…]
Lemon zest, garlic, fresh parsley, a scallion and Dijon mustard liven up this simple lamb burger. Recipe below.
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. [click to continue…]
Lentils cooked with an international mix of spices and aromatics and topped with poached eggs make a satisfying vegetarian lunch, light supper or, as served by April Bloomfield, robust breakfast. Recipe below.
We went all out for the holiday food extravaganzas this year at our house. At one point, our in-house supplies included chocolate mascarpone brownies, a pound cake baked by Laurel, moon cakes from our favorite Chinatown bakery, a cheerful assortment of donuts from Stan’s, Rum Ball ice cream and Lime Cardamom frozen yogurt from Jeni’s, butterfly cookies, chocolate chip cookies, strawberry-flavored “French cookies” from Japan, a box of truffles from Moonstruck, some violet-scented chocolate my sister brought back from France, plus an unclear number of other chocolates, plus several luscious cheeses, plus a pie—I am so jaded by all this that I don’t remember what sort of pie. [click to continue…]
Okay, it’s Christmas Eve. I could post a recipe here, I suppose. But even if you were inclined to add it to what you have already planned, would you have the time, energy and open stores to track down ingredients and put it together? Yeah, I didn’t think so. Instead, I’m going to share a holiday story with you. [click to continue…]
Mushroom pasta, porcini mushrooms, leftover duck and duck stock combine to create an earthy, peasanty meal. Recipe below.
Weeks ago I promised you a recipe using the carcass of the roasted duck and leftover duck meat. I hope you put that duck in the freezer, because this week, in the lull between Thanksgiving and the next round of holiday frenzy, I got a bright idea. [click to continue…]
Beef pot roast, a winter comfort food stalwart, gets livened up with sweet potatoes, onions and smoky, spicy chipotle peppers in adobo sauce. Recipe below, with tips on adjusting the heat and smoke.
Turkey and I are taking a break. After some intensely enjoyable time together—Thanksgiving dinner, a delectable soup of dandelion greens, white beans and stock made from the turkey carcass, numerous sandwiches, and random pieces of cold turkey eaten with nothing more than a shake of salt—we hit a bit of a wall. So we both agreed I should see other animal proteins for a while. [click to continue…]
No recipe this week. Just some random thoughts on Thanksgiving, food and family.
We had a full house this Thanksgiving weekend. Both daughters were in town, as was another guest—quite a crowd for our two-bedroom apartment. With an inflatable mattress, the living room was pressed into part-time duty as a bedroom. The five of us shared our apartment’s one bathroom. The more skittish of our two cats often found herself trapped behind closed bedroom doors. Transportation for various needs involved scheduling turns with our one car, walking or taking public transportation. And we all loved it. [click to continue…]
Marinara sauce, a classic Italian red sauce with garlic, onions, herbs and not much more, is easy and weeknight quick to make. Recipe—and variations—below.
This post is about breaking old habits and overcoming fears. In our kitchen, both for the blog and for everyday cooking, we try to work with real ingredients as much as possible, not overly processed foods. (We do count certain canned and frozen goods as ingredients—beans, tomatoes and spinach, for instance.) But for some reason, I’ve resisted making my own marinara sauce. [click to continue…]
Chestnuts, potatoes, aromatics, butter, chicken stock and cream turn into a rich soup that stirs warm memories of Paris. Store-bought, vacuum-packed roasted chestnuts make it simple. Recipe below.
The first time I encountered the chestnut vendors of Paris, on a cold November night walking down the Rue de Rivoli with my sister, I was hooked. To me, that has become one of the key Parisian experiences. The night street, thronged with Parisians heading home or to dinner or just having a stroll, the Algerian vendor, his neck wrapped in a knit scarf, the charcoal fire in a metal drum, the improvised metal plate that is the roasting surface, handing over my two euro to the vendor, who hands me a little newspaper cornet packed with fragrant, dark, freshly roasted chestnuts, then walking down the avenue, peeling the chestnuts one at a time, looking at the passing crowd, wondering what I will have to drink with dinner, being back in France. [click to continue…]
A half dozen terrific side dishes to serve alongside your Thanksgiving turkey—and some ideas for skipping the turkey altogether.
Other countries and cultures have celebrated thanksgivings at the end of harvest, but Thanksgiving with a capital T has become a uniquely American holiday. Some trace its roots back to 1621 and the Pilgrims and Puritans at Plymouth. George Washington, at the urging of Congress, made it an official national holiday, proclaiming a “Day of Publick Thanksgivin” in 1789. In 1863, Lincoln fixed its date as the last Thursday of November. [click to continue…]