TO US, CHICKEN AND GRILLING JUST GO TOGETHER. It’s flavorful and forgiving, even when overcooked. It’s also versatile. Here are seven of our favorite recipes, borrowing ingredients and techniques from all over the globe. Continue reading “Seven grilled chicken recipes with a world of influences”
These so-called ribs deliver meaty, grilled flavor in a fraction of the time of true ribs. recipe below.
THE GREAT THING ABOUT GRILLING BABY BACK RIBS is eating grilled baby back ribs. The not so great thing is grilling them. It’s not the prep work so much—it’s the time. To come out fall-off-the-bone tender, baby back (or spareribs or other pork ribs) need to be cooked low and slow. Two-plus hours minimum, but more often three or even four hours or more. By way of contrast, the country style ribs above cooked in 15 minutes. Continue reading “Not really ribs, really delicious: Grilled Country-style Pork Ribs”
Fresh mint, gin, lime juice and simple syrup create the eminently drinkable summer classic, the Southside. Recipe below.
THIS COCKTAIL HAD US AT ITS NAME. THE SOUTHSIDE. Since moving into our new old house more than five years ago, we have embraced living on Chicago’s south side. Well, this is a city of neighborhoods. Technically, we live in Pilsen (and the Heart of Chicago), west of the Near West Side. But we have never lived south of downtown before, so we think of ourselves as south siders now. Continue reading “Keeping it simple, sippable and seasonal: Southside Cocktail”
WE CELEBRATED A MILESTONE WEDDING ANNIVERSARY this past weekend with a visit to Fond du Lac, Wisconsin. We drove around in the beautiful Midwestern countryside, embracing our Midwesterner histories—our separate upbringings and our long-shared togetherness, more than half of our lives now. We visited numerous antique shops—watch for some finds in future editions of Liz’s Crockery Corner. Our folding kayaks got their maiden voyage on inland canals in the city’s beautiful Lakeside Park; the park’s bandstand is shown above, photographed on an evening drive. And we ate in some of Wisconsin’s ubiquitous supper clubs, glorious throwbacks to ’50s dining. Lots of woodwork, loyal locals crowding the bars, and hefty plates of comfort food. Pan-fried walleye, giant slabs of prime rib (“until we run out”), fried chicken, au gratin potatoes…
What we did not do is cook anything. We’ll be back next week with a recipe.
Pasta, lemon juice and lots of parsley and garlic create a lively, weeknight quick, vegetarian dinner. Recipe below.
PARSLEY WAS AN AFTERTHOUGHT IN OUR GARDEN THIS YEAR. Although we love the freshness it can add to a dish, we use parsley just infrequently enough that we’ve never bothered to grow it. Then we realized that if we had some in the yard and could harvest just what we needed, we wouldn’t be throwing out wilted, partially used store-bought bunches. Continue reading “Lemony bright and easy: Pasta al Limone”
Vodka, St~Germain, champagne, lime juice, simple syrup and a sprig of fresh thyme create a bright, herby, seasonal drink. Recipe below.
WE DON’T ALWAYS DRINK ON THE JOB at my office, but when we do, we do it right. As we continue to work from home, the ad agency where I work is making sure to keep us connected, keep the lively agency culture strong. Most recently, they did it with a cocktail class. Continue reading “One springy, summery cocktail, coming up: Elderflower Fizz”
No recipe this week. Just food for thought on cautious, happy traveling.
NORMALLY WHEN WE VISIT DETROIT, our plans are filled with more events and places than we can possibly get to, more restaurant meals than we can possibly eat. This past Memorial Day weekend, our plan, singular, was simply to be with our daughter Claire, whom we hadn’t seen in person since December 2019. Continue reading “A reunion with a daughter and Detroit”
Lettuce, peas, leeks, garlic, tarragon, butter and cream make a fresh soup that can be served warm or cold, and tastes like spring. Recipe below.
SOUP OR SALAD? IT’S A QUESTION most of us have answered countless times in restaurants. This soup, made with six cups of chopped lettuce, lets you answer “both.” Next question: who would make lettuce a main ingredient in a soup? French cooks, of course. And it is brilliant. Continue reading “Two courses in one: Delicate Pea and Lettuce Soup”
Chicken thighs, black beans, rice, tomatoes with green chilies, and cilantro make a hearty, slightly spicy dish that’s even better the second day. Recipe below.
WE’RE ALL LOOKING FOR EXTRA LITTLE BITS OF COMFORT these days and taking them wherever we find them. Not big or extravagant things—more often than not, just things that feel comfortably normal. This week, we talk about a few comforts we’re finding, including in the kitchen. Continue reading “Simple comforts and everyday cooking: Chicken with Black Beans and Rice”
From soup to roast, stew, crêpes and more, we explore classic French cooking and regional favorites.
THE NUMBER OF FRENCH-INSPIRED RECIPES I’ve shared here impresses (surprises? frightens?) even me. And they are all of a particular sort—not the haute cuisine of gourmet restaurants and luxury hotels, but the everyday dishes cooked at home that illustrate, for me, the French understanding—and love—of food. Simply cooked, usually with a handful of perfectly chosen ingredients perfectly prepared. Here are some of my favorites. Continue reading “10 French and French-inspired recipes from an unrepentant Francophile”