Slow and creamy, with a side of memories: Mushroom Risotto

Butter, a mix of mushrooms, arborio rice, Parmesan and patience add up to a luxuriously creamy, savory, rich meal. Recipe below.

Creamy Mushroom Risotto

[su_dropcap style=”flat”]W[/su_dropcap]e’ve already talked about our wonderful road trip through Quebec this summer. Now that the nights are starting to draw in, I’ve often thought of our favorite meal of the trip—which was at, seriously, a Best Western. And the pinnacle of that meal was a dish of mushroom risotto. Creamy, rich, fragrant, at once rustic and elegant, it was so well made and so unforgettable. Continue reading “Slow and creamy, with a side of memories: Mushroom Risotto”

Inspired by Chinese kitchens, again: Lamb Chops with Cumin

Whole cumin seeds, jalapeño peppers, red bell pepper, onion and garlic create weeknight-quick lamb chops inspired by a classic Chinese dish. Recipe below.

Lamb Chops with Cumin

[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”

Esoteric ingredient, round two: Steak with Pink Peppercorn Sauce

Butter, shallots, brandy, pink peppercorns and cream make a rich, lively, slightly peppery sauce that elevates a simple pan-seared steak. Recipe below.

Steak with Pink Peppercorn Sauce

[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”

Macau-style Pork Chops and a farewell dinner

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.

Anthony Bourdain's Macau-style Pork Chops

[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”

Not just for breakfast: a half dozen recipes made with (or made better with) eggs

Salade Frisée aux Lardons

[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”

Border-straddling Basque Chicken and Chorizo melds two countries’ kitchens

Borrowing influences from Spain and France, chicken, chorizo, bell peppers, tomatoes, aromatics and spices create a robust, one-pot meal. Recipe below.

Braised Basque Chicken

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”

Balancing flavors brings Oven-baked Pork Chops with Mushrooms to life

Pork chops get a major weeknight-quick flavor boost from mushrooms and lemon. Recipe below.

Pork Chops with Mushrooms

[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”

Healthy Indian cooking, by the book: Slow Cooker Chicken Tikka Masala

The classic Indian dish Chicken Tikka Masala is made slow cooker simple—and healthier. Recipe below.

Chicken Tikka Masala

[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”

East meets chuck roast: Chinese-inspired Pot Roast with Potatoes

Chinese five-spice powder, fresh ginger, soy sauce, star anise and oyster sauce bring subtle Asian flavors to this traditional meat-and-potatoes pot roast. Recipe below.

Chinese Pot Roast

SLEET IS PELTING THE WINDOWS AS I WRITE THIS. The first day of spring is less than two weeks away, but for many of us, that’s just a number on the calendar—a cruel false promise. So we remain in the braising mode, filling the kitchen with the oven’s warmth and the entire house with heavenly, meaty smells. Continue reading “East meets chuck roast: Chinese-inspired Pot Roast with Potatoes”