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”
AS I WRITE THIS, THERE IS SNOW IN COLORADO AND RECORD HEAT IN CALIFORNIA. And here in Chicago, unseasonably cool temperatures are having us hauling out blankets and thinking of soup. Here are three recipes we like, for whatever weather you’re facing. Continue reading “Like the weather, soup runs hot and cold: three soups for all seasons”
White Beans with Sausage and Kale is the perfect pandemic dish—easy to make, infinitely adjustable based on what you have on hand and comfortingly delicious. Recipe and variations below.
THE FIRST THING THEY TEACH YOU IN IMPROV is the “yes, and” rule. When someone puts an idea out there, you don’t refute it. You agree and build on it. “Boy, it’s a beautiful day today.” “Yes, and as we continue to approach the sun, it just keeps getting brighter!” We’re applying “yes, and” thinking a lot in the kitchen these days. Continue reading ““Yes, and…” one-pan(demic) improv cooking: White Beans with Sausage and Kale”
Olive oil, lemons, garlic, oregano, paprika and Greek yogurt create a delicious, tenderizing marinade for grilled chicken thighs. Recipe below.
ONE THING THAT’S BEEN KEEPING US SANE during all of everything has been nightly walks in our neighborhood. Or sometimes drives to other neighborhoods for new places to walk. One favorite destination is downtown. To get there, we often cut through Chicago’s Greektown on South Halsted Street. Continue reading “Yogurt adds tang, tenderness to Greek Grilled Chicken”