Eight recipes for celebrating National Pecan Month

APRIL IS NATIONAL PECAN MONTH, the National Pecan Shellers Association tells us, adding that the name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.” It is said that Native Americans first cultivated the pecan tree. The US Forest Service says that “pecans (Carya illinoinensis) are a commercially important species of nut native to the American Southeast. Pecans are now grown extensively in the southeastern United States and are a prominent part of the regional cuisine.” Pecans are high in antioxidants and can help reduce the risk of heart disease and lower cholesterol levels. They contain more than 19 vitamins and minerals—in particular, according to Prevention, pecans are rich in copper, an important mineral for the nervous and immune systems, and thiamine, a B vitamin key for energy production. Pecans are also rich in zinc, another key nutrient for immune function. And they’re a natural, high-quality source of protein—a current dietary holy grail. Here are eight recipes to help you celebrate this delicious, healthy nut. Continue reading “Eight recipes for celebrating National Pecan Month” →

Frijoles Charros (Mexican Cowboy beans)

Smoky, meaty and a little spicy, this traditional Mexican dish is hearty, creamy and satisfying. Recipe below.

INSPIRATION FOR THIS DISH CAME, APPROPRIATELY, ON A COLD, WINDY DAY, as we stood in line to order from a taco truck in Milwaukee. It was the much loved Lonchera El Tapatio Taco Truck, a fixture north of downtown. The tacos were delicious, as were the burritos, but what really caught our attention was their frijoles charros, or Mexican cowboy beans. Hearty, smoky, meaty and slightly spicy, they could be a satisfying meal in their own right. Of course, we had to make some. Continue reading “Frijoles Charros (Mexican Cowboy beans)” →

Matzoh for breakfast, dessert

PASSOVER IS HERE AND THAT MEANS MATZOH is readily available in stores. During Passover, those who celebrate cannot eat leavened bread. Matzoh (matzo, matzah, matza) is an unleavened flatbread that is part of Jewish cuisine, made with flour, water, salt and maybe a little olive oil. The matzoh you find in stores is crispy, like oversized crackers. Here are two of our favorite ways to use it. Continue reading “Matzoh for breakfast, dessert” →

A lighter twist on a French classic, Chicken au Poivre

Steak au poivre, a French bistro favorite with peppery, creamy sauce, gets a lighter makeover with chicken thighs. Recipe below.

WE’RE EATING LESS RED MEAT THESE DAYS, for all the various reasons many people are. So when we came across recipes for using chicken instead of steak for the classic French dish steak au poivre, we were excited. Continue reading “A lighter twist on a French classic, Chicken au Poivre” →

Gambas al Ajillo: a showstopping Spanish shrimp tapas

Shrimp, garlic, red pepper flakes, paprika and lemon create a popular Spanish tapas dish.

WE ALL NEED CULINARY SECRET WEAPONS, dishes that taste amazing and are easy to make. Gambas al Ajillo (shrimp ajillo) is one of those secret weapon dishes, showstopping delicious and ridiculously simple to prepare. Cook some sliced garlic and crushed red pepper flakes (LOTS of both) in olive oil for a minute; add paprika, lemon juice, sherry and shrimp, and cook for another few minutes; top with parsley and done. Serve with crusty bread for soaking up the juices and you’ll have guests elbowing each other out of the way for the last bits. Continue reading “Gambas al Ajillo: a showstopping Spanish shrimp tapas” →

Ramen? No. Pho? Not that either—comforting, easy Asian Style Soup

Not really a ramen or pho hack, but a flavorful, satisfying, easy-to-make soup. Recipe below.

RECIPES ARE RIFE WITH HACKS AND CHEATS THESE DAYS, especially online and on social media. We recently succumbed to exploring “ramen cheats” because we love ramen. Was the soup we ended up making ramen? No. Was it a faux pho? Again, no. But what it was was a delicious, comforting, easy Asian Style Soup. Continue reading “Ramen? No. Pho? Not that either—comforting, easy Asian Style Soup” →

Tender, juicy, flavorful—Korean Style Pork Chops

A mix of marinade seasonings delivers big flavor and tender, juicy chops. Recipe below.

PORK CHOPS ARE GREAT AT ABSORBING FLAVORS, especially with a marinade. This recipe uses a mix of flavorings—fresh ginger, garlic, soy sauce, honey, gochujang (fermented red pepper paste), sesame oil and soy sauce—to create savory, slightly sweet, slightly spicy pork chops that are juicy and tender. Continue reading “Tender, juicy, flavorful—Korean Style Pork Chops” →

Small in size, big on taste—Pumpkin Cinnamon Rolls

Modestly sized Pumpkin Cinnamon Rolls with a maple cinnamon cream cheese icing pack big flavor. Recipe below.

WHEN IT COMES TO BAKING, MY VERY FAVORITE BLOG IS SALLY’S BAKING, a great site for bakers at every skill level. Want to make mille-feuille, or baked Alaska, or a checkerboard cake? Sally’s got you. Want to make cornbread, or dinner rolls, or pizza dough? She’s got you. She’s also got you if you are completely inexperienced and baking-curious. She and her team explain everything with a friendly clarity and precision and her site, in operation since 2011, is chock full of excellent recipes. I never fail to learn a lot, and all her recipes taste just great. Case in point? These Pumpkin Cinnamon Rolls. Continue reading “Small in size, big on taste—Pumpkin Cinnamon Rolls” →

Braised Pork Stew with Leeks and Mushrooms

Stovetop-cooked Braised Pork Stew with Leeks and Mushrooms is simple, subtle and absolutely comforting. Recipe below.

BIG FLAVORS TEND TO DRIVE A LOT OF OUR COOKING. Sometimes a single big-flavored ingredient, sometimes several. Braised Pork Stew with Leeks and Mushrooms is the opposite—simple, subtle and absolutely comforting in a mild-mannered way. Continue reading “Braised Pork Stew with Leeks and Mushrooms” →

Creamy fried Swiss potatoes: Rösti Potatoes with Gruyere

Parboiling potatoes before grating and frying them makes Swiss rösti potatoes creamy inside and crispy outside. Recipe and variations below.

MY SISTER RECENTLY REMINDED ME OF A TRIP WE TOOK TO TORONTO back in the 90s, which included brunch at one of those restaurants that have a bunch of food stations scattered through a pleasant, bustling hall. Places like that seem to have become the province of hospital and museum cafeterias, but at the time it was a fairly new concept, and, man, I loved it. The place was charming and inviting, everything we had was enjoyable, and everyone was having a lovely time. And the dish my sister particularly remembers was their Rösti potatoes. Continue reading “Creamy fried Swiss potatoes: Rösti Potatoes with Gruyere” →