WALKING IN OUR NEIGHBORHOOD, WATCHING THE SEASONS CHANGE, is always a treat. Maybe never more so than right now. Our neighbors embrace the holidays. Some with modest, quiet displays in their windows, some with exuberance. But all our walks and drives through the neighborhood had not prepared us for this. Continue reading “Santa’s actual house, right here in Pilsen”
The pandemic is increasing hunger in virtually every community in America. Here are ways you can help feed people, wherever you are.
THE HOLIDAYS ARE A TIME FOR GIVING. That has always been the case. And now, in the midst of a pandemic, it has never been more important. Hunger, always a challenge even in this richest of nations, is at levels not seen in decades. Continue reading “Hunger affects us all—here’s how to fight it”
Pecans, rosemary, plenty of butter and not too much sugar make rich, satisfying and not-too-sweet cookies. Recipe below.
THE HOLIDAYS ARE UPON US. DIFFERENT, BUT STILL HERE. We’ve been sending and receiving packages, mostly not gift wrapped, sent directly by the company (and often from the maker): “You guys are getting a package from a potter in Racine today—don’t open it!” And you know what ships well? Or drops off on doorsteps? Cookies! Continue reading “Perfect for giving—or keeping for yourself: Pecan Rosemary Shortbread Cookies”
IF THERE’S ANY BRIGHT SIDE TO WINTER COMING, it’s that it signals time for making stews again. Slow cooking, flavors blending, earthy fragrances filling the kitchen. Here are six recipes to get us all back in the game. Continue reading “Warming up to winter cooking: six stew recipes”
A quick sauce of cream (or half & half), Dijon mustard, shallots and tarragon transform sautéed chicken thighs. Recipe below.
CHICKEN ISN’T EXACTLY TOP OF MIND AROUND THANKSGIVING. But it’s often top of mind with us. It’s versatile, relatively inexpensive and healthier than red meat (which is also often top of mind with me, if we’re being honest). So as you deal with turkey prep—or turkey leftovers, depending on when you’re reading this—please indulge our chicken explorations here. Continue reading “A French classic, made weeknight quick: Chicken with Mustard Cream Sauce”
A French not-so-simple syrup, made with vanilla bean, star anise, cinnamon stick, fresh ginger and raisins, adds a lovely complexity to this Haitian rum sour. Recipes for the syrup and the cocktail below.
BINGEWATCHING HAS BECOME THE NATIONAL PASTIME, as we all hunker down, just trying to get through everything. This cocktail is a direct result of our bingeing. No, not that kind. We’ve been bingeing on Somebody Feed Phil. Continue reading “Haiti by way of Montreal: Rum Sour”
Apricot jam, balsamic vinegar, garlic and thyme flavor these delicious weeknight-quick pork chops. Recipe below.
WHEN I WAS GROWING UP, EATING IN RESTAURANTS was something my family almost never did. Every evening when dinner showed up on the table, it was because my mom or my grandma had cooked it, usually after working a full day. I didn’t really think about it as a kid—it’s just what happened. But I’ve been thinking about it a lot lately as eating in restaurants is something most of us are rarely doing right now, if at all. Continue reading “The comfort of simple: Apricot Balsamic Pork Chops”
Kimchi Fried Rice, a lively, tangy, slightly spicy traditional Korean dish, is topped here with scallops. Recipe and variations below.
TO MANY KOREANS, KIMCHI FRIED RICE IS PURE COMFORT FOOD. Usually topped with a sunny side up fried egg, Kimchi Bokkeumbap (its name in Korean) is a traditional dish—which means it comes with many, many variations. Including adding seafood, which we discovered when we were looking for something new to do with scallops. Continue reading “Korean comfort with variations: Kimchi Fried Rice with (or without) Scallops”
Juniper berries and genever (or regular gin) give simple pan-roasted chicken a sharp, clean flavor. Recipe below.
WE ARE ESPECIALLY MISSING LIBRARIES THESE DAYS, wanting to just go in and browse the shelves and find unexpected treasures. The Chicago public libraries have reopened, but we don’t yet feel safe going in buildings that aren’t our house. The upside, if there is one, is that the library just keeps renewing things we currently have checked out. So we keep getting to enjoy a live Miles Davis double album on vinyl. And a wonderfully comforting Belgian cookbook. Continue reading “Savory with a fresh, light finish: Belgian Chicken with Juniper Berries”
A mix of basic ingredients you probably already have creates a marinade that produces flavorful, tender grilled chicken. Recipe below.
THIS ISN’T THE FIRST TIME WE’VE SAID THIS HERE and I’m sure it won’t be the last. Like most of you, we’re relying heavily on things we have on hand when we cook these days. Instead of chasing down trending esoteric ingredients, we’re looking for new ways to use the tried and true staples in our pantry and fridge. This make-it-again flavorful grilled chicken is the happy outcome of just such an adventure. Continue reading “A simple pantry-staples marinade delivers: Chili Lime Grilled Chicken”