Grape season is short, seize the day and make some jam. Why It Works A food mill saves the trouble of peeling and seeding grapes.Citrus juice adds a tart contrast to sweet grapes. Grapes appear at the farmers’ markets for but a few weeks here in Philadelphia. Every year I mean to put some up,…
This recipe for mushrooms roasted in the oven results in a dish that’s meaty, deeply flavored, and intensely savory. Why It Works Roasting in a moderate, 375°F (190°C) oven gives the mushrooms plenty of time to concentrate in flavor.Draining off the mushrooms’ exuded liquid partway through the roast assists in browning and speeds up cooking…
Za’atar, a Middle Eastern spice mixture most often made with sumac (a tart spice), sesame seeds, thyme, and oregano, gets a new starring role as a flavor for homemade popcorn. Best of all, it’s incredibly easy: just sprinkle store-bought za-atar on the freshly popped corn and you’re all set. 1/2 cup popcorn kernels, popped (about…
3 cups fresh or frozen cranberries 3/4 cup sugar Kosher salt 6 tablespoons butter, divided 2 whole turkey legs, divided into thighs and drumsticks 1 1/2 quarts turkey or low-sodium chicken stock 2 bay leaves 6 sprigs parsley, leaves minced, stems reserved 1 small carrot, finely diced (about 1/2 cup) 3 stalks celery, finely diced (about 1/2…
This make-ahead chickpea salad takes on plenty of dill flavor as it sits overnight. Why It Works This easy make-ahead salad needs only two main ingredients: chickpeas and grated carrots.Pepitas are quickly toasted in the microwave.The salad tastes even better the next day. Me, love chickpeas? Wherever did you get that idea? Was it perhaps…
A store-bought piecrust is what makes this quiche French In A Flash. It gets topped with a hearty winter mix of pancetta, the closest thing to ventrèche I can get my hands on, and wilted Swiss chard. Over that goes a mixture of eggs, milk, crème fraîche, and salty, sharp Pecorino Romano cheese. Put it…
Hoosier favorite has all of the wonderful creaminess of a perfect custard without all the fuss. Why It Works The pie crust and filling are baked together so there’s no risk of a lumpy, bumpy crust.The flour-thickened filling only requires a bit of stirring to cook up to a rich, creamy, and jiggle-free consistency.This cozy,…
