A mix of marinade seasonings delivers big flavor and tender, juicy chops. Recipe below.
PORK CHOPS ARE GREAT AT ABSORBING FLAVORS, especially with a marinade. This recipe uses a mix of flavorings—fresh ginger, garlic, soy sauce, honey, gochujang (fermented red pepper paste), sesame oil and soy sauce—to create savory, slightly sweet, slightly spicy pork chops that are juicy and tender. Continue reading “Tender, juicy, flavorful—Korean Style Pork Chops”
Fresh fennel, and lemon and orange slices roasted with chicken thighs deliver a lively, bright, savory meal. Recipe below.
WE COOK WITH FENNEL QUITE A BIT, judging from our archives. The licorice or anise flavor (some stores even call fennel bulbs anise) gets subtle as you cook it and adds a nice freshness to all kinds of dishes. In this simple chicken dish, citrus adds its own brightness, creating a lively, savory dish that belies how easy it is to make. Continue reading “Roast Chicken Thighs with Fennel and Citrus”
WINTER IS BEING ESPECIALLY WINTRY RIGHT NOW, and that has us thinking of stews. One we like a lot comes from Provence, in the south of France. Daube Provençal. Unlike the other classic French beef stew of the Burgundy region, Boeuf Bourgignon, made with mushrooms, bacon, pearl onions, carrots and a big-bodied red wine, Daube Provençal is made with white wine, orange zest, cloves and olives, giving it a distinctively brighter flavor. And it’s often served over egg noodles. Continue reading “Daube Provençal, a light but hearty beef stew from the South of France”
Lancashire Hotpot—traditional English food at its most comforting—is made with lamb, onions and carrots topped with sliced potatoes and baked until fork tender.
IT’S NOT EVEN OFFICIALLY WINTER YET, but you wouldn’t know it here in Chicago. Or in a lot of places. But snow and cold and more snow and ice are having us craving warm meat-and-potato meals, stick-to-your-ribs food that ideally requires firing up the oven. Like Lancashire Hotpot. Continue reading “Lancashire Hotpot—English comfort food for a cold night”
This luscious traditional northern French chicken dish, made with apples, apple cider and brandy, is a perfect autumnal meal. Recipe below.
FALL—AND FALL INGREDIENTS—ARE UPON US. For us, it means enjoying being back in the kitchen. This classic French recipe includes both apples and apple cider, true autumnal ingredients. As a bonus, it also calls for turning on the oven, warming the kitchen. Continue reading “Savoring seasonality: Poulet à la Normande (Normandy Chicken)”
YOU’LL ALWAYS FIND A JAR OR TWO OF RED SAUCE IN OUR PANTRY. We think of it as a starter kit, something to tweak into dinner quickly on a busy weeknight. And to use up fresh veggies or whatever in the fridge. Last week, after returning from a few days in Detroit, we were pleased to see that a half-pound of baby bella mushrooms were still beautiful and fresh, perfect for a red sauce dinner. Continue reading “Jazzing up jarred red sauce for weeknight-quick deliciousness”
Fresh basil, lemon and garlic add bright, lively flavor to easy-to-make roast chicken thighs. Recipe below.
BASIL IS A REGULAR FEATURE IN OUR GARDEN. Easy to grow, it most often sees action in batches of pesto in our kitchen—some consumed the day they’re made as part of a summery pasta, many more batches frozen for enjoying a taste of summer in the dead of winter. Looking for another way to use our bounteous basil, we remembered some chicken thighs lurking in the fridge. Continue reading “Weeknight-quickish Chicken Thighs with Basil and Lemon”
Arugula and mushrooms team up in this slightly peppery, umami-rich vegetarian quiche. Recipe below.
ONE OF LIFE’S LITTLE PLEASURES FOR US is looking in the fridge and seeing leftover quiche, ready to be gently reheated or, honestly, just eaten cold. We’re experiencing that now, thanks to my recent urge to actually make a quiche. Continue reading “Arugula Mushroom Quiche”
No-cook Curried Chicken Salad is a lively take on classic chicken salad, perfect for warm summer days. Recipe below.
IN TOO-HOT-TO-COOK SUMMER, this Curried Chicken Salad is an easy, delicious main course. You use leftover cooked chicken (or store-bought rotisserie chicken), so no need to turn on the stove. And you serve it chilled, perfect because summer also provides us with too-hot-to-eat days. Continue reading “Too hot to cook? Curried Chicken Salad”
Tamarind paste and fresh orange juice create a lively, sweet/sour, caramelly, smoky glaze for roasted chicken thighs. Recipe below.
TAMARIND’S INTERNATIONAL APPEAL is what caught our eye first. The tamarind tree is native to Africa, but is now grown all over Asia and in Mexico. According to The Spruce Eats, the dark, sour, sticky paste made from its fruit is a common ingredient in Thai, Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking. Here, it teams up with orange juice to bring a bright, citrusy freshness to oven-roasted chicken thighs. Continue reading “Tamarind-Glazed Chicken Thighs”