The sudden onslaught of full-on summer has us thinking salads. Here are five recipes—traditional and otherwise—for flavorful summer salads.
I THINK WE SLEPT THROUGH SPRING THIS YEAR IN CHICAGO. We went from comforters on the bed well into May to 98º this past weekend. From braises and stews to salads. These are some of our favorites. Continue reading “Mixing it up, keeping it cool: five salad recipes”
At the 2018 International Home + Housewares Show, three cookware makers shared exciting updates to the hardworking kitchen mainstay, the Dutch oven.
[su_dropcap style=”flat”]T[/su_dropcap]he sturdy, versatile, cast iron Dutch oven traces its roots back to the early 1700s, the brainchild of an Englishman borrowing a casting technique developed in the Netherlands. At the Housewares Show, we saw some exciting variations on this venerable theme. Continue reading “Three new ways to up your Dutch oven game”
[su_dropcap style=”flat”]E[/su_dropcap]ggs—quick-cooking, affordable, versatile sources of protein—show they can go beyond the breakfast table in these six recipes. Continue reading “Not just for breakfast: a half dozen recipes made with (or made better with) eggs”
Penne Alla Vodka, a retro classic of uncertain heritage, combines tomatoes, butter, cream and vodka to create a lively, rich dinner. Leave out the sausage for a satisfying vegetarian meal. Recipe below.
FOR A SINGLE PERSON, OUR OLDER DAUGHTER OWNS A LOT OF STUFF. We know because we just helped her move. Professional movers were hired, but there were still things to pack and label (including six bookcases overflowing with books and a surprisingly vast collection of thrift-shopped ’80s prom dresses), stuff to sort and organize, donations to haul and deliver, recycling to, well, recycle. Continue reading “Hard work, serious cravings and a simple recipe: Penne Alla Vodka with Sausage”
Borrowing influences from Spain and France, chicken, chorizo, bell peppers, tomatoes, aromatics and spices create a robust, one-pot meal. Recipe below.
TO SAY THAT BASQUE COUNTRY STRADDLES THE BORDER BETWEEN SPAIN AND FRANCE isn’t entirely accurate. The Basque people inhabited the region before those nations existed. In fact, according to the American Journal of Human Genetics, the Basque predate the arrival of agriculture in the area some 7,000 years ago. Still, Spain and France did come to exist and, along with them, their regional cuisines. This robust dish of chicken, chorizo, peppers, onion and spices borrows from both. Continue reading “Border-straddling Basque Chicken and Chorizo melds two countries’ kitchens”
Music, camaraderie and a recipe (not mine) for some decadent brownies.
THE AD AGENCY WHERE I WORK HAS A FUN COMMITTEE. Their task, which they take quite seriously, is to create events that give us even more reasons to be happy to show up every day. Last Friday, thanks to their efforts, we celebrated Record Store Day a day early. Continue reading “Celebrating Record Store Day’s Eve with vinyl and “outrageous brownies””
Fetzer Vineyards has won its share of awards over the past 50 years. Many of them are for sustainability.
[su_dropcap style=”flat”]W[/su_dropcap]hen I think of green, sustainable wineries, I tend to imagine small boutique vineyards, producing maybe a few hundred to a couple thousand cases of wine a year and charging 40 or 50 bucks or more a bottle, if you can find any. I do not think of a winemaker producing 2.75 million cases of modestly priced wines. Continue reading “Celebrate Earth Day on April 22 by drinking green (and red and white)”
Pork chops get a major weeknight-quick flavor boost from mushrooms and lemon. Recipe below.
[su_dropcap style=”flat”]I[/su_dropcap]’ve been reading a new book on food and cooking that has me rethinking flavors and balance—How to Taste, by Becky Selengut. We’ll explore the book more here soon, but I’m already using things I’m learning, like with this busy-weeknight-you’ve-got-two-porkchops-go! dish. Continue reading “Balancing flavors brings Oven-baked Pork Chops with Mushrooms to life”
The classic Indian dish Chicken Tikka Masala is made slow cooker simple—and healthier. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]e first met cookbook author and journalist Anupy Singla at a dinner she hosted in her home almost six years ago. Born in India, raised near Philadelphia and now living in Chicago’s Lincoln Park with her husband and two daughters, Anupy is on a mission to make authentic Indian cuisine approachable and accessible to American home cooks. She’s also making it healthier. Continue reading “Healthy Indian cooking, by the book: Slow Cooker Chicken Tikka Masala”
Seven recipes—traditional and not-so-traditional—make use of Chinese five-spice powder. Recipes below.
[su_dropcap style=”flat”]H[/su_dropcap]ow many times have you bought a spice for a specific recipe and then never used it again? It just sits there among your other spices, taunting you. If Chinese five-spice powder falls into that category for you, here are some delicious ways to use it up—or excuses to go buy some. Continue reading “One ingredient, seven recipes: Chinese five-spice powder”