Roasted turkey thighs are an easy, elegant alternative to cooking a whole turkey for Thanksgiving. Recipe below.
A WHOLE TURKEY FOR THANKSGIVING IS DELICIOUSLY TRADITIONAL. It can also be daunting. Stuffing? No stuffing? Tenting the too-quickly-done breast while the legs take their own sweet time to cook. And then the carving. Serving only turkey thighs is a perfect solution. Continue reading “Thanksgiving made easy: Turkey Thighs with Creamy Mushroom Sauce”
SWEET POTATOES ARE A DELICIOUS PART OF THANKSGIVING DINNERS, but too often, marshmallows tag along, creating a gooey, overly sweet concoction that gets a hard pass from us. Here are some ways to turn sweet potatoes into surprising sides that will have your guests asking for seconds. No marshmallows allowed. Continue reading “For Thanksgiving: sweet potatoes times four, hold the marshmallows”
Chäschüechli are small, Swiss-German savory tartlets—think mini-quiches—made with Swiss cheese and a mix of other fillings. Recipe below.
WE LOVE CHEESE. A LOT. So when Ammerländer asked if we would like to sample some of their cheeses, we said yes, please! Besides just sampling the cheeses on their own (did we mention we love cheese?), we baked some into these creamy, custardy, savory cheese tartlets. Continue reading “Chäschüechli: Savory Cheese Tartlets”
Coq au Riesling combines chicken, lardons, shallots, mushrooms and dry Riesling wine in a distinctly regional French dish that’s even better the next day.
COQ AU VIN IS A TRUE FRENCH CLASSIC, chicken braised with wine, lardons, mushrooms, onions (or shallots) and garlic. And the wine is almost always red—usually Burgundy. So when we came across Coq au Riesling, a regional version made in Alsace and usually made with a white wine, most often Riesling, we were ready to try it. Continue reading “Coq au Riesling: an Alsatian take on the French classic, coq au vin”
Apricot jam, balsamic vinegar, garlic and thyme flavor these delicious weeknight-quick pork chops.
I WAS JUST THINKING ABOUT THE EARLY DAYS OF THE PANDEMIC, maybe because we both just got our latest COVID-19 vaccine. We are always grateful when we do, remembering back to the beginnings of the outbreak—pre-vaccines, pre everything—when we wore homemade masks, washed our hands constantly and basically hunkered down. Most of us cooked a lot then too, afraid to go into restaurants, or anywhere really. Looking through our archives, we came across this comforting recipe from that time when comfort was so needed, Apricot Balsamic Pork Chops. Continue reading “Simple and simply comforting Apricot Balsamic Pork Chops”
MARION’S GINGERBREAD IS AN ABSOLUTE GO-TO DESSERT for our family. With dark molasses, black pepper and Chinese five-spice powder, it is a big-flavored gingerbread with plenty of spicy bite. So imagine our delight when she recently devised a simple, delicious upgrade: chocolate. Continue reading “Serious gingerbread, with an easy chocolate upgrade”
Lugaw is a savory rice porridge, flavored with ginger and chicken, and served as breakfast in the Philippines. Recipe below.
WE FIRST TASTED THIS CREAMY, COMFORTING RICE PORRIDGE at Uncle Mike’s Place, a diner in Chicago known for its “Famous Filipino Breakfast.” Before you even order from the menu, welcoming bowls of lugaw (LOO-gaw) are placed in front of each guest. At its heart, it is creamy, savory and gingery, rice slowly cooked in broth until it becomes thick and rich, with bites of tender chicken. It’s topped with garlic chips, scallions and a half slice of lemon. No big flavors jumping out at you, just subtle, soothing deliciousness. Continue reading “Filipino comfort food for breakfast: Lugaw”
Pasta carbonara, a bacon-rich Italian favorite, gets a cross-cultural makeover with kimchi, Korea’s national dish.
WE RECENTLY CAME ACROSS A RECIPE for a kimchi carbonara. It sounded like a terrific mashup of one of our favorite Italian dishes and the delicious tangy funk of kimchi, the Korean national dish made with vegetables—often Napa cabbage—fermented for months with various spices. Looking for other recipes for variations to riff on, we came across our own recipe. Continue reading “Kimchi Carbonara Linguine”
White Bean Soup with Chicken, Fennel and Mustard Green is comforting, healthy, lively and weeknight quick. Recipe below.
I LOVE WET FOOD. SAUCY PASTAS, GORGEOUS STEWS, BRAISES… If it’s very liquid, I’m already inclined to love it. I’m also puzzled by criticisms of wet food. Years ago, I remember reading a restaurant review that chided the chef for serving an entree that was swimming in a sauce, rather than lightly coated with it. I was at once hurt and indignant. You mean liking a lot of sauce is…. wrong? So as you can guess, I absolutely adore soups. Continue reading “White Bean Soup with Chicken, Fennel and Mustard Greens”
Fresh zucchini brings impressive health benefits to this decadently satisfying bread. Recipe below.
I’M NOT GOING TO GO INTO HOW WE HAPPENED TO COME INTO POSSESSION OF A GIGANTIC ZUCCHINI. A big, fat, smug zucchini the size of a healthy, lively newborn. (A healthy, lively newborn happened to be on hand for comparison.) I just want to say that, when you and your friends are planning your personal gardens next spring, you should collectively agree that only one of you—just one—should be the designated zucchini grower. That will still mean dozens of zucchinis in your culinary future, but at least you won’t end up with more zucchinis than all of you, along with everyone else in your neighborhood, could possibly consume. One delicious way to consume at least some of the zucchini overload is this Zucchini Banana Bread with Chocolate Chips. Continue reading “Hello, healthyish! Zucchini Banana Bread with Chocolate Chips”