[su_dropcap style=”flat”]F[/su_dropcap]riday night, we met daughter Claire’s train from Detroit at Chicago Union Station, its Great Hall pictured here. Sunday morning, daughter Laurel drove in from Milwaukee. After many, many years of traveling to our parents’ homes for the holidays, we are the destination. Have been for a while now—and it feels good. Continue reading “Holiday traditions—never changing, always changing”
Fresh cranberries are only available during months ending in “er”—buy and freeze them now to make this simple, but complex, company-ready meal again and again. Trust us, you will.
[su_dropcap style=”flat”]H[/su_dropcap]oliday craziness is in full-tilt boogie mode. So no new post this week—instead, here’s a favorite recipe from last December that will definitely show up on our table at some point for holiday guests. The signature tartness of fresh cranberries is the key. It turns pan-roasted chicken, potatoes, shallots and herbs into a complex meal you’ll be happy to share with company too.
New York strip steak is topped with a simple sauce of cream, brandy and Dijon mustard. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]e loved our Thanksgiving turkey. We loved sitting down to dinner with family, sharing the roast turkey, the sides, the three(!) desserts. We loved the leftover turkey—on plates with also leftover sides; in sandwiches; random bites nabbed from the container and eaten cold; reheated in an impromptu sauce with aromatics and served over rice. Then suddenly, we didn’t love the turkey. It was time for steak. Continue reading “Turkey overload antidote: Pan-seared, oven-finished Steak with Mustard Sauce”
[su_dropcap style=”flat”]T[/su_dropcap]here are tons of cookbooks out there ready to teach you how to cook. We probably have a half a ton in our kitchen bookshelves. But when we were offered a review copy of a book about how to taste, we were intrigued. This funny, smart, well-researched volume does just that, every time we open it. Continue reading “Review: Chef/instructor/author Becky Selengut teaches us How to Taste”
DO YOU REALLY NEED STUFFING AND MASHED POTATOES with your turkey? Well, maybe. But here are six ways to update—or ditch—one holiday tradition. As a bonus, all these dishes can be made ahead and gently reheated. Continue reading “Thanksgiving mash-up: six dishes to serve instead of (or alongside) mashed potatoes”
Apples, leeks, cider and balsamic vinegar create a seasonal topping for pan-seared, oven-finished pork chops. Recipe, adapted from The Staub Cookbook, below.
ONE OF OUR MOST TREASURED PIECES OF COOKWARE is our deep blue Staub oval Cocotte. The hefty enameled cast-iron Dutch oven, made in France in a former artillery factory, inspires us to up our cooking game every time we use it. Apparently, we’re not alone. The Staub Cookbook has been called a “beautiful love letter to the enameled cast-iron cookware of Staub.” Continue reading “Book report with a side of chops: Pork Chops with Balsamic-glazed Apples”
Whole cumin seeds, jalapeño peppers, red bell pepper, onion and garlic create weeknight-quick lamb chops inspired by a classic Chinese dish. Recipe below.
[su_dropcap style=”flat”]L[/su_dropcap]ast month, Marion wrote about a dish we always seek out on Chinese menus, Chinese Eggplant with Garlic Sauce (or any Chinese dish using eggplant, really). Another dish we love is Lamb with Cumin. There are many regional takes on this dish too. Inspired by our favorite version, thin slices of lamb with big flavors and plenty of heat, I’ve streamlined it into a weeknight-quick dish with whole chops and a shorter ingredient list. Continue reading “Inspired by Chinese kitchens, again: Lamb Chops with Cumin”
Peaches, blueberries and thyme create a summery, not-too-sweet filling for this rustic, less-daunting-than-pie galette. Recipe below.
THE GUY WHO ALMOST NEVER BAKES—and certainly never bakes pies—just baked an almost pie. A rustic fruit galette. I blame my colleagues. Continue reading “Easier than pie: Peach Blueberry Galette”
Butter, shallots, brandy, pink peppercorns and cream make a rich, lively, slightly peppery sauce that elevates a simple pan-seared steak. Recipe below.
[su_dropcap style=”flat”]H[/su_dropcap]ow often do you buy an esoteric ingredient for a new recipe, only to let it languish on a shelf later? We’ve done that far too many times. So when I tracked down pink peppercorns for last week’s cocktail, I was determined to find new uses for them. Turns out one way people use these not-actually-peppercorns from Brazil, despite them being deemed perfect for fish and light sauces, is on meat. Steaks, to be specific. I was good with that. Continue reading “Esoteric ingredient, round two: Steak with Pink Peppercorn Sauce”
Lemongrass, grapefruit and a pair of esoteric ingredients—yuzu tonic water and pink peppercorns—elevate a faithful summer go-to, gin & tonics. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]hen we’re making cocktails at home, we generally keep things pretty simple. We make classics like Campari and sodas, gin and tonics, and old fashioneds, or play around in an offhanded way with bitters, simple syrup and splashes of lime or lemon juice. But sometimes, we get inspired by fancy bartender cocktails. And sometimes, that inspiration comes secondhand and long distance. Continue reading “A last splash of summer, via LA and a friend: Gin and Yuzu Tonic Melissa”