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” →

Inspired by Chinese kitchens, again: Lamb Chops with Cumin

Whole cumin seeds, jalapeño peppers, red bell pepper, onion and garlic create weeknight-quick lamb chops inspired by a classic Chinese dish. Recipe below.

Lamb Chops with Cumin

[su_dropcap style=”flat”]L[/su_dropcap]ast month, Marion wrote about a dish we always seek out on Chinese menus, Chinese Eggplant with Garlic Sauce (or any Chinese dish using eggplant, really). Another dish we love is Lamb with Cumin. There are many regional takes on this dish too. Inspired by our favorite version, thin slices of lamb with big flavors and plenty of heat, I’ve streamlined it into a weeknight-quick dish with whole chops and a shorter ingredient list. Continue reading “Inspired by Chinese kitchens, again: Lamb Chops with Cumin” →

Easier than pie: Peach Blueberry Galette

Peaches, blueberries and thyme create a summery, not-too-sweet filling for this rustic, less-daunting-than-pie galette. Recipe below.

THE GUY WHO ALMOST NEVER BAKES—and certainly never bakes pies—just baked an almost pie. A rustic fruit galette. I blame my colleagues. Continue reading “Easier than pie: Peach Blueberry Galette” →

Esoteric ingredient, round two: Steak with Pink Peppercorn Sauce

Butter, shallots, brandy, pink peppercorns and cream make a rich, lively, slightly peppery sauce that elevates a simple pan-seared steak. Recipe below.

Steak with Pink Peppercorn Sauce

[su_dropcap style=”flat”]H[/su_dropcap]ow often do you buy an esoteric ingredient for a new recipe, only to let it languish on a shelf later? We’ve done that far too many times. So when I tracked down pink peppercorns for last week’s cocktail, I was determined to find new uses for them. Turns out one way people use these not-actually-peppercorns from Brazil, despite them being deemed perfect for fish and light sauces, is on meat. Steaks, to be specific. I was good with that. Continue reading “Esoteric ingredient, round two: Steak with Pink Peppercorn Sauce” →

A last splash of summer, via LA and a friend: Gin and Yuzu Tonic Melissa

Lemongrass, grapefruit and a pair of esoteric ingredients—yuzu tonic water and pink peppercorns—elevate a faithful summer go-to, gin & tonics. Recipe below.

Gin and Yuzu Tonic

[su_dropcap style=”flat”]W[/su_dropcap]hen we’re making cocktails at home, we generally keep things pretty simple. We make classics like Campari and sodas, gin and tonics, and old fashioneds, or play around in an offhanded way with bitters, simple syrup and splashes of lime or lemon juice. But sometimes, we get inspired by fancy bartender cocktails. And sometimes, that inspiration comes secondhand and long distance. Continue reading “A last splash of summer, via LA and a friend: Gin and Yuzu Tonic Melissa” →

Making use of more of our garden’s bounty: Chinese Eggplant with Garlic Sauce

Regional variations of Chinese Eggplant with Garlic Sauce are a mainstay on countless Chinese restaurant menus. Here’s how to make it at home. Recipe below.

Chinese Eggplant with Garlic Sauce

[su_dropcap style=”flat”]I[/su_dropcap] have recently written—twice, mind you—about our prolific Romano bean plants. Our single eggplant, er, plant is giving the beans a run for their money, producing endless long, slender Asian eggplants and challenging us to find new ways to prepare them. Instead, I’ve opted for an old way, a classic Chinese dish. Continue reading “Making use of more of our garden’s bounty: Chinese Eggplant with Garlic Sauce” →

Summertime and the sandwich is an easy choice: seven inventive recipes

Spicy Chicken Salad with Hot Giardiniera

[su_dropcap style=”flat”]A[/su_dropcap] recent visit to the Polish market in our old neighborhood hooked us up with a satisfyingly crusty loaf of bread and put us in full sandwich mode. Here are seven inspired ways to turn two slices of bread—or a baguette—into a meal. Continue reading “Summertime and the sandwich is an easy choice: seven inventive recipes” →

Keeping up with our garden’s bounty: Braised Romano beans with Cherry Tomatoes

Romano beans and fresh tomatoes are an Italian classic with many variations. Here, bacon, garlic, shallots and basil lend their flavors to the mix. Recipe below.

Romano Beans with Cherry Tomatoes

[su_dropcap style=”flat”]I[/su_dropcap]t’s all Romano beans all the time right now in our yard. This is the first time I’ve grown them, and they are being a fabulous success—the bushy little plants bursting with new pale-green pods practically every time I look at them. That means coming up with bright ideas on how to prepare them. Continue reading “Keeping up with our garden’s bounty: Braised Romano beans with Cherry Tomatoes” →

Portugal, by way of Mozambique and Boston: Spicy Portuguese Shrimp with Garlic

The “spicy” refers as much to the paprika’s flavoring as it does the pepper’s modest heat, and what sounds like too much garlic is just right. Recipe below.

Spicy Portuguese Shrimp

[su_dropcap style=”flat”]W[/su_dropcap]e love reading about cooking almost as much as we do actually cooking. We have at least six cookbooks out of the library right now. We have another from a publisher, waiting to be reviewed. And though right now, we’re only subscribed to two food magazines—Bon Appétit and Saveur—I think I’m about to add another. Continue reading “Portugal, by way of Mozambique and Boston: Spicy Portuguese Shrimp with Garlic” →