Chef’s Note “This recipe was published in the cookbook of The Sisterhood and Garden Circle of Temple Israel, New Rochelle, NY (without copyright notice), second printing, September, 1965.This recipe is an old Southern recipe and is perfect for chicken.The original recipe was used for grilled chickens, cooked outdoors on a grill, and given to Dr. […]
In my opinion, there’s nothing a little fermented flavor can’t amplify. Kombucha? Fantastic. Vinegar? Oh yes. Yogurt? Don’t get me started or I’ll never shut up. There’s always room for a little more depth of flavor, and fermented soybean paste—a.k.a. miso—can add impressive complexity to all kinds of foods. Miso is inexpensive, easy, and accessible, […]
Good old-fashioned chicken Parmesan gets the skillet treatment in this one-pot dish. Serve with rice or spaghetti for comfort food at its finest—and fastest! One of the first classic Italian dishes I mastered was a traditional chicken Parmesan. It’s a special dish but does require some serious work. A classic chicken Parmesan recipe will probably […]
It is finally, officially spring time, which means that we are leaving the season of soups and stews and sailing headlong into a glorious future full of fresh spring vegetables and fruits. No only does that mean that it’s time for asparagus and strawberries; for me, it’s when I start moving away from heartier beef and […]
Blueberry Bread Pudding With Lemon Hard Sauce Pre-made Sara Lee pound cakes are the perfect base for a creamy, decadent bread pudding. Once thawed, we cube and toast the all butter pound cakes in then oven before dressing them up with vanilla custard base, lemon zest, and fresh blueberries. After baking the pudding to custardy, […]
Active Time: N/ATotal Time30 MIN Yield: Serves : 6 When Suvir Saran’s mother tried this spicy, crunchy cabbage slaw at his restaurant Tapestry in New York City, she said, “Baba, this is the best chaat I’ve ever eaten!” While Saran didn’t intend to make over the traditional Indian snack, a dish with chickpeas, potatoes, yogurt and chutney, […]
Sugar Snap Peas with Soffrito, Hot Pepper and Mint “It’s hard to improve upon a perfect sugar snap pea,” says Gjelina chef Travis Lett. “The question for the chef is, how do you not screw it up?” Lett’s answer is to keep things simple, by cooking the sweet peas with fresh mint, crushed red pepper […]
Herbed Potato Gratin with Roasted Garlic and Manchego Jose Garces learned how to make a classic potato gratin while studying at Kendall College’s cooking school in Chicago. It’s still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simon cheese (Gouda is a fine substitute) for […]
Chipotle-Roasted Baby Carrots For this version of a stunning salad that Alex Stupak serves, baby carrots are roasted simply with smoky chipotles in adobo. Curry-Roasted Butternut Squash and Chickpeas This Indian twist on a dish of roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel roasts […]
[Photographs: Vicky Wasik] Want a truly great mixed green salad full of vibrant lettuces, flavorful herbs, and bitter greens? You’re not going to find it in the pre-mixed salad section of your supermarket. Instead, make your own with the freshest whole heads of lettuce, radicchio, herbs, dandelion, and more. This incredibly simple recipe is inspired […]