Rye whiskey, Aperol and orange bitters combine with a simple rhubarb purée to create a tart, refreshing summer cocktail. Recipes below.
[su_dropcap style=”flat”]O[/su_dropcap]ur most recent road trip took us up through Wisconsin and Minnesota and up to the northern shore of Lake Superior. This was the first time we’d visited many of these places, and we loved it. Continue reading “A travel-inspired cocktail: Rhubarb and Rye”
Make this flavorful, spicy vegetarian main dish in your slow cooker—you can start it in the morning, then return home to a heavenly fragrance and meal. Recipe below.
OUR WONDERFUL FRIEND ANUPY SINGLA IS A POWERHOUSE. Prolific blogger (over at Indian as Apple Pie), author of numerous cookbooks that make Indian food accessible for the American kitchen and entrepreneur with a bustling company offering delicious Indian ingredients to make the whole thing even easier. Continue reading “Authentic Indian cooking deliciously decoded: Dal Makhani (Buttery Black Lentils)”
A winter root vegetable—celeriac—and a winter-hoarded fruit, pears—create a fresh, springlike, creamy soup. Recipe below.
[su_dropcap style=”flat”]C[/su_dropcap]eleriac is one of those leap-of-faith vegetables. It’s not very well known—even goes by various aliases, including celery root. It’s round, it’s ugly, you dig it out of the ground, for Chrissake. For a really long time, it never even occurred to me to give it a try. That door was shut tight. Continue reading “A springlike soup from the depths of the winter root cellar: Celeriac Pear Soup”
A handful of Asian pantry/fridge staples turns chicken thighs into a delicious, weeknight-quick dinner. Recipe below.
[su_dropcap style=”flat”]H[/su_dropcap]ere is a very simple, very tasty weeknight dish. So simple, in fact, that we thought it was only going to be dinner, not a post. But as it baked in the oven, the aroma filling the kitchen told us we should photograph it, just in case. Continue reading “Liven up your staples and your dinner: “Old Godmother” Oven-braised Chicken”
Kielbasa, pork roast, chicken, sauerkraut and cabbage anchor bigos, a hearty stew and Poland’s national dish. Recipe below.
TECHNICALLY, MARCH 1 IS THE END OF METEOROLOGICAL WINTER. So why is the weather still so wildly cold? In fact, just before sitting down to write this, I saw that this coming weekend we will be in a bubble of frigid air that will be the coldest on the planet. How can we face it? The answer, of course, is bigos. Continue reading “Meat, sauerkraut and warm, delicious traditions: Bigos, Polish Hunter’s Stew”
In the Instant Pot, dried black beans and a handful of ingredients turn into a luxuriously delicious side or main course in 45 minutes, no presoaking, no sautéing, no fuss. Recipe below.
THE FIRST TIME I EVER HAD BLACK BEANS was in a tiny restaurant somewhere in upstate New York, in the form of black bean soup. I was ever so young and ever so inexperienced. I don’t remember anything about the restaurant except that it was small and friendly, and the windows looked out on hemlock trees, and our waiter, a tall, calm woman, was also the sole front of house person and likely the owner and possibly one of the cooks. Continue reading “A quick-cooking, show-stealing dish: Instant Pot Mexican Black Beans”
Kimchi adds a garlicky, tangy, spicy kick to a chicken and potatoes hash. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]e love kimchi so much. We try to have a jar of it in the fridge at all times. And while we mix it in all sorts of things, most often we just snack on it, and I’m not embarrassed to say that this often takes the form of straight from the jar, in front of the open refrigerator.
Sunday afternoon, we were randomly driving around, taking care of a few little errands and musing about what to fix for dinner. It was really cold and windy out, and we were a bit under the weather, so we were trying to puzzle out something that would be full of comfort and heartiness and simplicity. Continue reading “Quick, simple, satisfying: Chicken Kimchi Hash”
This traditional Quebecois soup turns dried yellow peas, smoked ham hock, aromatics and broth into a simple, comforting meal. Recipe below.
WHEN I WAS A KID IN DETROIT, our family was all about practical home cooking from fresh ingredients. One of the few prepared foods that was a regular part of the rotation came in a can: Habitant French-Canadian Pea Soup. And, you know, all these years later, I still love this soup—and, wonderfully, it still tastes the same: hearty, soothing, and delicious. It’s still a part of our lives, even though now, to buy it, we have to drive to Canada. Continue reading “A warming soup from people who understand the cold: French Canadian Pea Soup”
No reason to tell them why this sweet, buttery caramel cake is so easy to make—just bask in the compliments. Recipe below.
[su_dropcap style=”flat”]I[/su_dropcap]’m a Midwestern, urban woman—the daughter of Eastern European immigrants. The desserts of my childhood tasted of cherry, chocolate, sweet cheese, cinnamon. Some things never crossed my path and, when I first ran across them, I thought they were weird. Too sweet and oddly sticky. How could people like them, much less want them and seek them out? One of those flavors was caramel. Seriously, what? Continue reading “Too easy to taste this good: Quick Caramel Cake”
As popular as pizza in Japan, karaage is an ideal appetizer—chunks of chicken thigh marinated in soy sauce, sake, mirin and aromatics, then dipped in potato starch and quickly fried. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]hen we are in Detroit, which is every few weeks these days, we almost always find some reason/excuse to have dinner at Johnny Noodle King. This small, busy, fast-moving joint is always bustling and always full of all sorts of people who happily line up for a bowl of ramen, a nice drink and some terrific Japanese-inspired snacks. Continue reading “Karaage: Chinese-style Japanese fried chicken”