Mushroom Chicken Stroganoff is wonderfully complex, layered and lighter take on the beef classic. Recipe below.
STROGANOFF WITHOUT BEEF? We recently came across a recipe that had us asking just that. We’re happy to report that umami-rich mushrooms and leftover chicken offer a quick, simple—and richly flavored—take on this old school comfort food dish. Continue reading “Where’s the Beef? Mushroom Chicken Stroganoff”
CHICAGO IS BLESSED WITH A LARGE CHINATOWN FILLED WITH AUTHENTIC REGIONAL RESTAURANTS. Unfortunately for us, during Chinese New Year, those restaurants are more than filled with celebrants. So if like us, you’re looking to celebrate the Year of the Dragon at home (February 10th through the 16th is the public holiday this year) here are eight Chinese and Chinese-inspired recipes. Why eight? It’s considered a very lucky number in many Asian cultures. Continue reading “8 recipes for celebrating Chinese New Year at home”
Hearty, meaty and stuffed with vegetables, including white beans and cabbage, garbure is a soul-satisfying French tradition. Recipe below.
WINTER WEATHER BRINGS OUT THE SOUP LOVER IN EVERYONE. And for us, that means a world of soups to explore. Marion recently discovered garbure, a hearty traditional favorite in the South West region of France—think Toulouse, Bordeaux, Gascony, the Pyrénées along France’s border with Spain. It generally features white beans and savoy cabbage, but it’s not a bean soup or cabbage soup. Continue reading “A comforting, rustic soup born in the South West of France: Garbure”
Juniper berries and genever (or regular gin) give simple pan-roasted chicken a sharp, clean flavor.
NOW WELL INTO FALL, WE’RE LEANING INTO HEARTY COOKING. Soups and stews and roasts are sounding good. Pots of chili. Meat or chicken braised in wine or beer or something stronger. Belgian Chicken with Juniper Berries checks all those boxes, but the juniper berries and gin give it a sharp, clean flavor. Continue reading “Belgian Chicken with Juniper Berries offers a lighter take on cold weather fare”
Beef stew meat, Portuguese chouriço, bell peppers, paprika and potatoes drive the comforting flavor of this hearty stew.
IT SNOWED HALLOWEEN MORNING. The water in the back porch birdbath froze. Okay, so the snow didn’t stick around, and plugging in the birdbath—it’s heated—got it ready for the birds’ drinking and bathing needs again. But still, snow in October. That got us thinking about warm, hearty, meaty stews. Continue reading “Two continents, one deliciously warming dish: Portuguese-style Beef Stew”
A Detroit favorite, this pan-baked pizza is enjoying a very long national moment pretty much everywhere.
DETROIT-STYLE PIZZA. Thick, square cut, chewy, crunchy—and increasingly, ubiquitous. Two years ago, in fact, Food & Wine covered the trend in an article entitled “How Detroit-Style Pizza Took Over America.” Continue reading “If Detroit-style Pizza won’t come to you, here’s how to make it”
Clafoutis is a traditional French dessert, basically baked custard with fresh fruit. This version features summery nectarines. Recipe below.
IL éTAIT UNE FOIS, I would make clafoutis for dessert all the time. It was my effortless fallback, quick, simple, fresh and, of course, delicious. Continue reading “Summer fruit meets a classic French dessert: Nectarine Clafoutis”
Rosemary, garlic and lots of lemon create an easy-to-make, delicious grilled chicken dish. Recipe below.
FOR US, PART OF THE CHARM OF GRILLING IS SIMPLICITY. Uncomplicated recipes that let you relax when cooking, hanging out with guests instead of performing alchemy in the kitchen and at the grill. This simple chicken recipe is a prefect example. Continue reading “Simple, summery Tuscan Grilled Lemon Rosemary Chicken”
This flavorful, colorful, spicy goat stew is a traditional meal across West Africa. Recipe below.
GOAT STEW IS EATEN ACROSS WEST AFRICA, often shared as a holiday or celebratory dish. We recently discovered this delightful meal at a Nigerian food truck in Detroit, Fork in Nigeria. Continue reading “Lively, celebratory comfort food: Nigerian Goat Stew”
Sourdough toast topped with labneh, olives, a mix of pickled vegetables and a drizzle of olive oil makes a tangy, delicious, satisfying vegetarian sandwich. Recipe below.
PEOPLE HAVE BEEN STREAMING FROM MUSLIM AND ARAB COUNTRIES to the Detroit area since the1880s—from Syria and Lebanon and Iraq and Egypt and Yemen and India and Bangladesh and Pakistan and many more places, creating the oldest, largest and most diverse Muslim American and Arab American community in the United States. That’s well known. Far less known is one marvelous annual occurrence that our Detroit daughter always speaks of with enormous enthusiasm. I am not talking, yet, about the Hamtramck Yacht Races, but about something far more delicious. I can sum it up in three wonderful words: RAMADAN. FOOD. TRUCKS. Continue reading “A tangy, creamy, vegetarian Middle Eastern treat: Labneh Sandwiches”