Lemon brightens up this summery take on rich, creamy carbonara sauce. Recipe below.
TURNS OUT WE DON’T HAVE ALL THE IDEAS. I know! I’m as surprised as you are! In our quest to find new recipe ideas—and keep our inbox as stuffed as possible—we subscribe to Mark Bittman’s weekly emails. The other day, he talked about “What Some Really Fascinating People Like to Eat.” Continue reading “An easy pasta dish you’ll make again and again: Lemony Linguine Carbonara”
From the cookbook Jubilee: Recipes from Two Hundred Years of African American Cooking, this comforting stew features chicken, aromatics, tomatoes, spices and peanut butter. Recipe below.
IF YOU’RE A READER OF FOOD BLOGS, YOU PROBABLY ALSO HAVE COOKBOOKS. Maybe even a fairly impressive collection. By her own count, Toni Tipton-Martin has “rescued nearly 400 Black cookbooks—many of them rare—dating back to 1827.” To Tipton-Martin, a James Beard Book Award-winning food and nutrition journalist, these are more than cookbooks. They are a history of African Americans, primarily women, told through the filter of food and the kitchen. Continue reading “Tasting history: West African Groundnut Stew”
Mustard(s), vinegar, oil, herbs and garlic create a lively marinade for bone-in pork chops. Recipe—and multiple variations—below.
I AM NOT BIG ON PLANNING. NEVER HAVE BEEN. So one of my challenges with cooking, especially these days, is having/getting ingredients. Far too often, I’ll look at a recipe that sounds interesting only to see that I don’t have a crucial ingredient. Or several. Continue reading “Get creative with what you have on hand: Grilled Dijon Balsamic Pork Chops”
ANOTHER MAJOR FOOD HOLIDAY IS UPON US. Everywhere, magazines, emails, friends and online food sources are sharing recipes. Seemed like a good idea to us too. So good that when we checked our archives, we found we’d done a pretty bang up job a few years ago. Unexpected dishes, like this one, chicken tea-smoked with star anise and orange, then grilled. You’ll find this and 14 other surprising recipes, from grilling to appetizers, sides (including three potato salads) and desserts, right here. Have a great, delicious 4th.
Fragrant and spicy (but hot overly hot), this vegan dish with canned butter beans is a quick, satisfying main course when served with rice, naan or roti. It can also be a flavorful side. Recipe below.
LIKE MOST EVERYONE, WE’RE COOKING AT HOME. A LOT. So we’re trying to mix things up as much as possible, keep things interesting. A recent grocery delivery included canned butter beans. We both love butter beans, and I primarily equate them with the American South. But when Marion was too busy to cook one evening, she nudged me toward dishes of the Indian subcontinent. Continue reading “Hearty, flavorful, vegan: Indian-style Butter Beans”
This twist on the classic comfort food tuna casserole swaps cannellini beans for pasta. The recipe, with many options and substitutions, below.
THIS IS AN ILLUSTRATION OF THE CONNECTEDNESS OF ALL THINGS. It’s based on a recipe in The New York Times by Melissa Clark, who in turn based her take on a recipe by London-based food writer Diana Henry, which in turn is a take on a French recipe, Breton tuna white bean gratin, which leads to that foundation stone of American home cooking, the tuna casserole. Continue reading “Based on, based on, based on: Tuna White Bean Casserole”
A Southern Lowcountry curried chicken dating back to the 1800s welcomes variations and tastes comfortingly old-fashioned. Recipe below.
FOOD CHANGES, TASTES EVOLVE. Yes, there are some enduring classic dishes that will forever be made, but many have their moment, then fade from memory. I only heard of Country Captain recently, when I read about a baker in Savannah giving it a makeover as a salad. I immediately wanted to know more about the non-made-over original. Continue reading “Chicken with a side of history, substitutions allowed: Country Captain”
A quick, improvised lunch of chicken, tomatoes and campanelle—little bells—cooked up in support of the Greater Chicago Food Depository’s LunchTime to End Hunger. Recipe and how to get involved below.
THE AD AGENCY WHERE I WORK likes to up the degree of difficulty—in fun ways, of course. So when our client the Greater Chicago Food Depository announced its LunchTime to End Hunger fundraiser, the agency challenged us to cook our own lunches and dress to match them. Challenge accepted. Continue reading “Dressing for dinner and a good cause: Chicken Tomato Campanelle”
Pork, cabbage and potatoes create a hearty, peasanty stew; fennel seed subtly elevates it. Recipe below.
IT IS NOW DAY WHATEVER IN THE SHUTDOWN, and we are still self-isolating. I said three weeks ago that we hadn’t been inside any building that is not our house for some time. That remains true. We also have not eaten anything that was not cooked by one of us. I’m happy to report that we are okay with that. Continue reading “Fennel seed finesses Instant Pot Pork and Cabbage Stew”
A modest amount of kimchi has a big, delicious effect on boneless country-style pork ribs, and the Instant Pot makes it weeknight-quick. Recipe below.
I’VE NEVER BEEN A FAN OF TV COOKING CHALLENGES, those ridiculous shows in which contestants are given a handful of seemingly random ingredients and 45 minutes to turn it into something. But now, we are all living that show on a daily basis. Going into the kitchen, delving ever deeper into the fridge, the freezer, the pantry, trying to turn something, anything, into dinner. Continue reading “A little kimchi delivers big flavor in Instant Pot Country-Style Pork Ribs with Kimchi”