Why to buy fresh cranberries now: Pan-roasted Chicken with Cranberries

Fresh cranberries are only available during months ending in “er”—buy and freeze them now to make this simple, but complex, company-ready meal again and again. Trust us, you will.

Pan-roasted Chicken with Cranberries

[su_dropcap style=”flat”]H[/su_dropcap]oliday craziness is in full-tilt boogie mode. So no new post this week—instead, here’s a favorite recipe from last December that will definitely show up on our table at some point for holiday guests. The signature tartness of fresh cranberries is the key. It turns pan-roasted chicken, potatoes, shallots and herbs into a complex meal you’ll be happy to share with company too.

Karaage: Chinese-style Japanese fried chicken

As popular as pizza in Japan, karaage is an ideal appetizer—chunks of chicken thigh marinated in soy sauce, sake, mirin and aromatics, then dipped in potato starch and quickly fried. Recipe below.

Karaage

[su_dropcap style=”flat”]W[/su_dropcap]hen we are in Detroit, which is every few weeks these days, we almost always find some reason/excuse to have dinner at Johnny Noodle King. This small, busy, fast-moving joint is always bustling and always full of all sorts of people who happily line up for a bowl of ramen, a nice drink and some terrific Japanese-inspired snacks. Continue reading “Karaage: Chinese-style Japanese fried chicken” →

Turkey overload antidote: Pan-seared, oven-finished Steak with Mustard Sauce

New York strip steak is topped with a simple sauce of cream, brandy and Dijon mustard. Recipe below.

Steak with Mustard Sauce

[su_dropcap style=”flat”]W[/su_dropcap]e loved our Thanksgiving turkey. We loved sitting down to dinner with family, sharing the roast turkey, the sides, the three(!) desserts. We loved the leftover turkey—on plates with also leftover sides; in sandwiches; random bites nabbed from the container and eaten cold; reheated in an impromptu sauce with aromatics and served over rice. Then suddenly, we didn’t love the turkey. It was time for steak. Continue reading “Turkey overload antidote: Pan-seared, oven-finished Steak with Mustard Sauce” →

Review: Chef/instructor/author Becky Selengut teaches us How to Taste

Becky Selengut, Barboza

[su_dropcap style=”flat”]T[/su_dropcap]here are tons of cookbooks out there ready to teach you how to cook. We probably have a half a ton in our kitchen bookshelves. But when we were offered a review copy of a book about how to taste, we were intrigued. This funny, smart, well-researched volume does just that, every time we open it. Continue reading “Review: Chef/instructor/author Becky Selengut teaches us How to Taste” →

Thanksgiving mash-up: six dishes to serve instead of (or alongside) mashed potatoes

Puréed Parsnips

DO YOU REALLY NEED STUFFING AND MASHED POTATOES with your turkey? Well, maybe. But here are six ways to update—or ditch—one holiday tradition. As a bonus, all these dishes can be made ahead and gently reheated. Continue reading “Thanksgiving mash-up: six dishes to serve instead of (or alongside) mashed potatoes” →

Detroit memories and a perfect fall dessert: Apple Dried Cherry Galette

Sweet/tart russet apples and bourbon-soaked dried cherries create a fall-flavored filling for this easy, rustic galette. Recipe below.

Apple Dried Cherry Galette

A LITTLE WHILE BACK, WE SPENT SOME TIME IN DETROIT AGAIN, for a beautiful crisp fall weekend of visiting and hanging out and our trademark driving around looking at stuff. One morning, we drove over to Eastern Market just to see what we could see. Continue reading “Detroit memories and a perfect fall dessert: Apple Dried Cherry Galette” →

Unexpected quick comfort: Cabbage and Red Lentil Soup

An unlikely mix of ingredients—cabbage, red lentils, leeks, a jalapeño pepper, white miso paste, turmeric and fresh ginger—creates a simple, satisfying soup. Recipe below.

THIS SOUP IS SO EASY THAT WHEN I WAS PUTTING IT TOGETHER, I expected it to be nothing. At best, an acceptable meal cooked quickly from things we had in our pantry and fridge at the end of a busy, exhausting weekend. But it surprised us both, turning into something wonderful. Continue reading “Unexpected quick comfort: Cabbage and Red Lentil Soup” →

Book report with a side of chops: Pork Chops with Balsamic-glazed Apples

Apples, leeks, cider and balsamic vinegar create a seasonal topping for pan-seared, oven-finished pork chops. Recipe, adapted from The Staub Cookbook, below.

ONE OF OUR MOST TREASURED PIECES OF COOKWARE is our deep blue Staub oval Cocotte. The hefty enameled cast-iron Dutch oven, made in France in a former artillery factory, inspires us to up our cooking game every time we use it. Apparently, we’re not alone. The Staub Cookbook has been called a “beautiful love letter to the enameled cast-iron cookware of Staub.” Continue reading “Book report with a side of chops: Pork Chops with Balsamic-glazed Apples” →

Simple comforts in a single pot: Sweet and Sour Chicken with Cabbage

As colder weather settles in, this quick braise of chicken thighs and cabbage wedges in a sweet/sour sauce makes us happy to stay in. Recipe below.

Sweet and Sour Chicken and Cabbage

[su_dropcap style=”flat”]T[/su_dropcap]his quick, easy weeknight dish is something I used to make often, years back. Then somehow it fell off my radar—I’m not even sure why. But a week or so ago, we were driving through the Wisconsin countryside, on a chilly, misty day, and we went past a little field of cabbages. Just like that, this dish came back to me. Continue reading “Simple comforts in a single pot: Sweet and Sour Chicken with Cabbage” →

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” →