Serves 4 as an entree, 6 as a starter Author Notes These days I’ve been caught up in using lemon thyme from my herb garden in summer cooking, loving its citrus-floral flavor. Recently, I discovered the thick, tangy creaminess of cultured sour cream. It’s wonderful in cool vegetable side dishes and cold soups. I like…
This hearty autumn salad combines nutty wild rice, dried cranberries, and toasted pecans in a slightly sweet orange-scented vinaigrette. Serve as a light vegetarian meal or side dish to roast chicken, turkey or pork. 1 cup wild rice, rinsed 1 teaspoon kosher salt 1/2 cup dried cranberries 3/4 cup pecans, toasted and coarsely chopped 2…
Why It Works Cooking ham sous vide overnight leads to extraordinarily tender results.A quick sear on one side only gives you a crisp texture to contrast with the tenderness. Like bacon, sliced Canadian bacon (a.k.a. breakfast ham) is not one of the meats you’d think would benefit from being cooked sous vide. It’s such an…
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…
Note: Frozen pearl onions can be used in place of fresh. To use frozen onions, cook direct from frozen, skipping step 1. 2 pounds pearl onions (see note) 1 cup heavy cream 1/2 cup homemade or store-bought low-sodium chicken stock 1 bay leaf Kosher salt and freshly ground black pepper 2 tablespoons finely chopped fresh parsley…
Serves 2-4 Author Notes As a paleo, gluten-free (and sometimes vegan) foodie, I find it difficult to find lower calorie options of my favorite foods. Pad thai is a worldwide love for many, so I found a way to take a higher calorie dish filled with loaded oils and carbs and condensed it into a…
Crisp and colorful vegetables, crunchy cashews, and roasted chicken in a punchy sesame ginger vinaigrette make a light yet satisfying summer meal. Though the recipe looks long, it’s actually easy to make, especially if you use leftover or rotisserie chicken. For the Chicken: 2 bone-in, skin-on chicken breasts (or 2 cups shredded cooked chicken) 1…
Photo by Ty Mecham Prep time 5 minutes Cook time 45 minutes Serves 4 as a main course, more as a side dish Author Notes I first had Spaghetti Aglio Olio with Broccoli on a roadtrip to Woodstock, NY with my older sister and her then boyfriend (later husband). I’ve loved it since. Looking back,…
When I wrote about how to make the best matzo balls I highlighted the value of using schmaltz (rendered poultry fat). Here’s what I had to say in that piece: The Jews of Northern and Eastern Europe had a fat conundrum: They were living in a land of butter and lard, but couldn’t use those…
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…