Artichoke Heart and Spinach Quiche? Yes, please

Marinated artichoke hearts and spinach create a subtle, flavorful base for this vegetarian quiche. Recipe below.

I AM ALWAYS READY FOR QUICHE. If we’re out somewhere and see it on the menu, that’s what I’m ordering. I’m also a big fan of artichoke hearts. So recently, when Kalyn Denny shared her recipe for Artichoke, Kale and Ricotta Pie, my first thought was “that looks delicious”—closely followed by my second thought: “artichoke hearts would make a great quiche.” Continue reading “Artichoke Heart and Spinach Quiche? Yes, please” →

Fun to make, delicious to eat: Pork and Cabbage Potstickers

These classic Chinese dumplings are an impressive “yeah-I-made-these” appetizer. Recipe below.

MY POTSTICKERS ARE LIKE SNOWFLAKES. NO TWO LOOK EXACTLY ALIKE. In celebration of Lunar New Year, the fun committee of the ad agency where I work hosted a virtual potsticker-making class. Having made our fillings beforehand from shared recipes, there we were in our Google Meet grid, trialing and erroring our way through filling, folding and pleating our dumplings. Continue reading “Fun to make, delicious to eat: Pork and Cabbage Potstickers” →

Recipes for a lovely Valentine’s Day dinner at home

VALENTINE’S DAY IS RAPIDLY APPROACHING. And if you’re like us, your inbox is stuffed with dinner recipes to cook for your valentine. In searching through our own archives, we came across a post from several years ago that gathered some of our favorite courses for a romantic dinner. Take a look. We hope you’ll find something you like. And Happy Valentine’s Day, all.

Pork Chops with Fennel, a one-pot cozy winter meal

Fennel bulbs help flavor these chops—and serve as a side in this one-pot, weeknight-quick meal. Recipe below.

NEVER TRUST IDEAS HAD AT 1:45 IN THE MORNING. I was lying awake last Saturday at said hour, realizing we didn’t have a recipe to post this coming Wednesday and knowing we would be out of town on Sunday. Suddenly, I thought of cooking pork chops with fennel bulbs. It sounded like a great idea, one-pot simple and a cozy winter antidote—I sent myself a note and went to sleep. It was a great idea. We’d done it in 2015. Continue reading “Pork Chops with Fennel, a one-pot cozy winter meal” →

Weeknight quick comfort food: Instant Pot Korean Beef

Gochujang, a Korean fermented pepper paste, and a host of pan-Asian ingredients create a comforting beefy antidote for winter dinner blahs. Recipe below.

WE SOMETIMES REFER TO OUR APPROACH IN THE KITCHEN as cooking with a magpie eye. Like those inquisitive, acquisitive birds, we’re always looking for shiny new objects. For us, that can mean new-to-us ingredients, techniques, ideas. So when we recently came across recipes for Korean beef, we already had most of the ingredients on hand—and some sense of what they could do together. Continue reading “Weeknight quick comfort food: Instant Pot Korean Beef” →

Asian ingredients bring umami to not-necessarily-Asian Roast Chicken with Miso Glaze

We use white miso paste, rice vinegar, soy sauce, ginger and sesame oil not to create an authentic Asian dish, but to deliver big savory flavor to roasted chicken thighs. Recipe below.

WE’RE BIG FANS OF USING INGREDIENTS IN UNINTENDED WAYS. Recently, Marion used miso paste, a traditional Japanese seasoning, to add an umami twist to banana bread. Here, a host of Asian ingredients create big flavor without nodding to any specific cuisine. Continue reading “Asian ingredients bring umami to not-necessarily-Asian Roast Chicken with Miso Glaze” →

Bò Kho (Vietnamese beef stew) gets an Instant Pot makeover

Flavors from all over Asia (ginger, lemongrass, five-spice powder, garam masala, fish sauce…) spice up this delicious, aromatic, meaty stew. The Instant Pot speeds it up. Recipe below.

OUR FAMILY LOVES THIS DISH. Hearty, complex, aromatic, it’s a popular favorite over here. Now that we are not eating all that much red meat, this has become even more of a special occasion meal. When one of our daughters found herself able to visit us over the holidays, this was the dish she requested. This time, we made it in the Instant Pot to see how it would work out. Continue reading “Bò Kho (Vietnamese beef stew) gets an Instant Pot makeover” →

Now Instant Pot-ready: Layered Pot Roast with Anchovies, Capers and Garlic

This hearty pot roast made with capers, onions, garlic and anchovies, Grillades à L’Arlésienne, comes from the South of France. Here, it gets an Instant Pot makeover. Recipe below.

OUR HANKERINGS FOR THIS DELICIOUS ROAST always come at the most inopportune times. As in when we don’t have two and a half hours for it to roast after we’ve done the simple prep work. So it was time for an Instant Pot makeover. Continue reading “Now Instant Pot-ready: Layered Pot Roast with Anchovies, Capers and Garlic” →

Authenticish maybe, genuinely delicious: Portuguese-style Beef Stew

Beef stew meat, Portuguese chouriço, bell peppers, paprika and potatoes drive the comforting flavor of this hearty stew. Recipe below.

PORTUGAL POPPED UP ON OUR CULINARY RADAR innocently enough. Not finding anything new we wanted to watch on TV one night, we settled into something old. We had already binge-watched Somebody Feed Phil about a year ago, and Netflix offered it up to us again. The first episode they served up was Lisbon, Portugal. Continue reading “Authenticish maybe, genuinely delicious: Portuguese-style Beef Stew” →

A vegetarian spin on a Southern classic: Gruyere Grits with Roasted Broccoli

Stone-ground grits are loaded with gruyere, butter and cream, and topped with roasted broccoli instead of shrimp. Recipe below.

I’VE BEEN ON A BROCCOLI TEAR LATELY, looking for new or at least newish ways to fix this old dependable. The other day, I happened to run across a recipe for pasta with a sauce loaded with gruyere, and with steamed broccoli mixed in at the last. As we say at our house, that was not without interest, but somehow the pasta side of this seemed overwhelming. That was when I opened the fridge door and saw the bag of Geechie Boy Mill white grits I’d ordered a little while back, just sitting on the door waiting patiently. Continue reading “A vegetarian spin on a Southern classic: Gruyere Grits with Roasted Broccoli” →