A traditional Mexican favorite, not so slow cooked: Beef Barbacoa Tacos

Barbacoa is a flavorful Mexican meat preparation with many variations. Here, it’s cooked in an Instant Pot and served as tacos. Recipe below.

Beef Barbacoa Tacos

[su_dropcap style=”flat”]I[/su_dropcap]t is colder in Chicago right now than in Antarctica. And the North Pole. And Mount Everest. But even before the polar vortex bore down on us this week, bringing the coldest weather in a generation, snow and cold had us thinking of meaty, stewy, cozy dishes. And as luck would have it, Marion had recently come across a barbacoa recipe. Continue reading “A traditional Mexican favorite, not so slow cooked: Beef Barbacoa Tacos” →

A delicious test drive of an impressive new kitchen tool: Instant Pot Short Ribs

Cooking beef short ribs in an Instant Pot greatly reduces cooking time and still delivers the delicious, tender goods. Recipe below.

Instant Pot Short Ribs

WE’VE NEVER BEEN BIG ON RUSHING INTO THINGS. Last November, we finally got an Instant Pot. And this past weekend, I finally cooked with it. The first thing I cooked? Short ribs, of course. Continue reading “A delicious test drive of an impressive new kitchen tool: Instant Pot Short Ribs” →

Lentils and pasta in one delicious, traditional dish: Pasta e Lenticchie

Pasta and lentils—pasta e lenticchie—is a traditional Italian favorite with many versions. Here’s ours. Recipe below.

Pasta e Lenticchie

[su_dropcap style=”flat”]T[/su_dropcap]his week’s recipe began with six words: Tortellini, Lentils/Collard Greens/Pork Sausage. Lifestyle website InsideHook asked six Michelin-starred Chicago chefs to name their favorite meals in town, and Lee Wolen at BOKA called out the pasta dishes at Daisies. Those six words were the full menu description of one of those pastas. Continue reading “Lentils and pasta in one delicious, traditional dish: Pasta e Lenticchie” →

A humble dish cooks up cozy memories: Shepherd’s Pie

Originally created as a frugal way to use leftovers, shepherd’s pie, a hearty UK favorite, combines lamb and vegetables topped with mashed potatoes, then baked. Recipe below.

ON MY WORST DAYS IN HIGH SCHOOL—a pop quiz, homework not done, any day that started with 8am swim class—one thing could reliably turn the day around, at least for a while. That was walking into the cafeteria at lunch and seeing shepherd’s pie on the menu. Continue reading “A humble dish cooks up cozy memories: Shepherd’s Pie” →

Holiday traditions—never changing, always changing

Chicago Union Station Great Hall

[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” →

Why to buy fresh cranberries now: Pan-roasted Chicken with Cranberries

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.

Pan-roasted Chicken with Cranberries

[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.

Turkey overload antidote: Pan-seared, oven-finished Steak with Mustard Sauce

New York strip steak is topped with a simple sauce of cream, brandy and Dijon mustard. Recipe below.

Steak with Mustard Sauce

[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” →

Review: Chef/instructor/author Becky Selengut teaches us How to Taste

Becky Selengut, Barboza

[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” →

Thanksgiving mash-up: six dishes to serve instead of (or alongside) mashed potatoes

Puréed Parsnips

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” →

Book report with a side of chops: Pork Chops with Balsamic-glazed Apples

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” →