Chicken with a side of history, substitutions allowed: Country Captain

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” →

Dressing for dinner and a good cause: Chicken Tomato Campanelle

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” →

Fennel seed finesses Instant Pot Pork and Cabbage Stew

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 little kimchi delivers big flavor in Instant Pot Country-Style Pork Ribs with Kimchi

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” →

Deconstructing a classic Polish dish: Unstuffed Cabbage

The hearty Polish dish Stuffed Cabbage is easier to make and just as delicious when you unstuff it. Recipe below.

SO HERE WE ALL ARE, STAYING IN, looking after each other by staying apart from each other. Hiding. Staying well, healing, hunkering down and making do with what we’ve got and just getting through it. Continue reading “Deconstructing a classic Polish dish: Unstuffed Cabbage” →

Two distinctly French ingredients flavor Dijon and Cognac Beef Stew

Cognac and two Dijon mustards flavor this rich, hearty classic French stew. Recipe below.

LOOK UP CARNIVOROUS FRANCOPHILE in the dictionary and you’ll probably see my picture. Okay, it’s not a real dictionary term, but it should be. The French are particularly good at taking humble cheap cuts of meat—beef chuck roast, for instance—and slow cooking them into something spectacular. Dijon and Cognac Beef Stew is a perfect example. Continue reading “Two distinctly French ingredients flavor Dijon and Cognac Beef Stew” →

A Korean staple flavors perfect-for-winter Gochujang Chicken and Cauliflower

Gochujang—a readily available Korean pepper paste—teams up with ginger, garlic and lime juice to create a lively sauce for roasted chicken and cauliflower. Recipe below.

Gochujang Chicken and Cauliflower

TO US, THE BEST WAY TO ROAST A WHOLE CHICKEN is to not roast a whole chicken, but to roast chicken parts. So when Marion came across a promising recipe for a slow-roasted whole chicken featuring a gochujang sauce, we broke it down to thighs and drumsticks. Continue reading “A Korean staple flavors perfect-for-winter Gochujang Chicken and Cauliflower” →

Cook, enjoy, repeat: Braised Chicken with Artichokes and Olives

Chicken drumsticks and thighs turn into an easy-to-cook, big-flavored braise with bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest.

Braised Chicken with Artichokes and Olives

WE’RE NOW ENTERING OUR FOURTEENTH YEAR OF DOING BLUE KITCHEN. That’s, give or take, with a new recipe almost every week, a lot of recipes. Some new recipes immediately get added to our go-to list and show up on our table again and again. Others, no matter how delicious, get unfairly forgotten. Like this one. Continue reading “Cook, enjoy, repeat: Braised Chicken with Artichokes and Olives” →

Step aside, tofurkey: Kasha Mushroom Cheese Casserole has vegetarian guests covered

Layers of kasha, mushroom-Parmesan sauce, spinach and cheeses bake into a delectable vegetarian main course for Thanksgiving—or for any wintry night. Recipe below.

Kasha Mushroom Cheese Casserole

[su_dropcap style=”flat”]W[/su_dropcap]e always seem to have at least one vegetarian at our Thanksgiving table. So we’re always looking for a delicious main course dish that doesn’t leave the vegetarians in our life feeling second best. And more specifically, that isn’t tofurkey. Continue reading “Step aside, tofurkey: Kasha Mushroom Cheese Casserole has vegetarian guests covered” →

Dessert? Dinner? Five recipes show how dried tart cherries do both

Ricotta Chevre Cake

[su_dropcap style=”flat”]L[/su_dropcap]ast week’s scone recipe left us with a surplus of dried tart cherries—and a reminder of how deliciously versatile they are. Here are five ways you can use dried cherries, some sweet, some savory. Continue reading “Dessert? Dinner? Five recipes show how dried tart cherries do both” →