[su_dropcap style=”flat”]P[/su_dropcap]ork chops are one of our go-tos, especially on weeknights. They can cook up pretty quickly and lend themselves to lots of variations. Here are six recipes that show what we mean. Continue reading “Quick, easy, versatile: six pork chop recipes to cook right now”
Sweet, juicy nectarines combine with smoky mezcal, basil, lime juice and simple syrup to create a cocktail that tastes like its name—Nectarine Campfire. Recipe below.
ONE OF THE PRIMAL PLEASURES OF SUMMER IS STONE FRUITS. Biting into a ripe plum and having its juice run down your chin. Slicing a fresh peach into a bowl of vanilla ice cream. Turning apricots, rosemary and sugar into an effortless, classically French dessert. Or maybe inventing a smoky, fruity summer cocktail with mezcal and nectarines. Continue reading “Welcoming summer with mezcal and nectarines: Nectarine Campfire”
Inspired by Macau street food, pork chops are pounded thin and marinated overnight, then coated with panko bread crumbs and quickly fried. Serve with tossed greens or on slices of white bread. Recipe below.
[su_dropcap style=”flat”]L[/su_dropcap]ast Friday, Anthony Bourdain broke our hearts. All of our hearts. Partly, of course, because we knew we would never see him again, never hear his funny/smart/poignant/fierce stories again, never vicariously share his adventures again. But what truly broke our hearts was knowing that this generous, gentle, good man had suffered such profound sadness and pain. Continue reading “Macau-style Pork Chops and a farewell dinner”
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)”