Back on land after a rum-soaked trip to the Bahamas, my stomach growled, but for the first time in a few long days, dinner would require more effort; there was no pizza at the ready. Easy, breezy cruise life was over but I couldn't yet deal with groceries and cooking dinner. I needed to ease back into real life. I needed takeout.
And if I'm going to pay for delivery, I may as well order enough for my husband and I to have leftovers for the next day. As part of my plan, I ended up with a quart of lentil soup. I've always loved lentil soup, even after a friend called it dirt soup....
This week's recipe continues a theme from my last column: recipes that work for both quick weeknight dinners and for when you have guests. They're efficient, easy, elegant and so good you'll be making them again and again.
Last time, it was about a quickly braised chicken in a broth heavy on mustard. This week it's another dish with a very important broth, but a new star: mussels. Steamed mussels are one of my favorite dinners to make at home because (1) people are always impressed, (2) it's fast and easy, (3) it is so good. ...
There are endless ways to serve up chicken, and in our kitchen we most often roast or quickly fry it in a pan. Add mustard? I'm sold. Wine and herbs mixing in a broth that begs for big hunks of bread to go with it? Yes, please.
The chicken dinner I keep coming back to is Mustard Chicken With Shallots.
Beyond the tender, golden brown pieces of chicken bathed in an irresistible golden broth of white wine, chicken fat and mustard infused with fresh tarragon, I really love this recipe because it works just as well for a weeknight dinner as it does for a small dinner party. ...
After dinner, my husband often wants a little sip of something more or a bite of something sweet. At a restaurant in Chicago years ago, he ordered and never forgot one thing on the menu: a so-called after-pork digestif. There was a lot of pork at this dinner, and here was this liqueur served at the end of the meal, as if to punctuate it and soothe your full stomach.
The classic after-dinner coffee is the same idea just without the alcohol. With an upcoming dinner party, I wanted to play off this idea but combine it with dessert. With 12 people joining us for dinner, it had to be something I could make ahead. And it shouldn't be too over the top. ...
Cherries are my main squeeze right now when it comes to fruit. Sorry, berries. Sorry, apricots. Plums, it'll be you soon. But for now, I'm craving cherries so much that I'm willing to stain my fingertips red as I pit more than a pound of them in the name of popsicles.
Popsicles — because it is so steamy outside right now, and we are in dire need of a refreshing treat. For these pops, I coated the cherries in a big splash of balsamic vinegar and roasted them in the oven for 20 minutes. The balsamic vinegar won't make the cherries taste like salad; it'll just deepen their flavor. Freezing dulls ingredients, so roasting the fruit is an important step for maximizing the cherry flavor....
“That's it. This is the last time I turn on the oven in this house," I said to my husband. We're planning on moving at the end of July, and I was sweating in our kitchen. Again.
"Yeah, right," Danny said.
He totally called it. Because I have a problem: I love roasting dinner and baking dessert in the oven, even if it's not quite the season for it. Despite my better judgment, I've kept turning on the oven, which is probably as old as me and emits nearly as much hot air into the whole kitchen as it does to the food cooking inside it. I've continued to turn the dial up, fanning myself with pot holders for the sake of za'atar roast chicken and potatoes, broiled tofu to top a weeknight salad and, most importantly and recently, crumbly peach pie bars....
Hot dogs, check. Icy beer, check. Pie, check. Burgers, potato salad, corn. Check. Check. Check.
You probably have most of the bases covered for a Fourth of July spread this weekend, but if you're looking for something unexpected that will win over as many hearts as that bowl of chips, look to blistered shishito peppers.
Platters of these charred peppers have become popular at restaurants, but they're way easy to make at home and are an excellent start to a meal. The hardest part may be finding shishitos near you. Typically they are picked when still green, and that's how you'll find them at the grocery store. (Locally, Trader Joe's carries them.) ...
My first memories of hummus are firmly tied to my college years in an incredibly vegetarian-friendly town where I enjoyed many a hummus wrap. It was a great alternative source of protein for this one-time vegan.
A few years went by, and hummus really went mainstream. With a side of pita chips, this Middle Eastern spread is a mainstay when my friends get together. My mom frequently buys a tub of grocery store hummus to serve when people come over. A couple of years ago, Sabra hummus became the official dip of the NFL....
Every time Danny and I are heading south on I-75 toward my parents' house in Miami, my dad or my mom calls to see how far along we are and, more importantly, what we want for dinner. And nearly every time they ask, Danny will request the same thing: pinchos, a.k.a. kebabs.
This request, in part, is because we're usually getting in late on a Friday night and pinchos don't take too much time to prepare or cook. The other reasons is that we love eating them. They're so simple but so tasty. My dad usually threads the kebab skewers with strips of skirt steak and bell pepper, then grills them. ...
I was in the middle seat, which is not where anyone wants to be on a packed plane. Especially on a flight from California to Florida.
But in my hands I cradled a fresh chicken and pesto sandwich from a market in San Francisco. I bet the guy sitting next to me would give up that window seat for a bite.
As I ate, I delighted in the fresh flavors of herbs and vegetables, and thought: It should always be like this. However you travel, a prepacked meal or snack makes the journey much more comfortable and delicious. If a summer road trip is in your future, eating well should be as important as getting an early start on the highway....
A fruit crisp, in this case a rhubarb and strawberry crisp, is my kind of dessert. Crisps, crumbles, cobblers, buckles, bettys — I'll take them all, with their buttery clusters of oats or dough against fruit that has been roasted until softened and concentrated into the best version of itself.
Rhubarb begins to pop up in spring, and its prime season runs April through June. These stalks come in different shades of red and pink, and once sliced you'll see they are a dusty red and green inside. It kind of looks like celery from the future. ...
A few weeks ago, I hung out with my youngest sister, Lila, while she was on spring break. If given the choice, Lila wants just one thing for breakfast: pancakes.
I decided that would be a fine breakfast to start our busy Friday of watching the (original) Star Wars trilogy. But since I usually go for waffles instead of pancakes on a weekend morning, I didn't have a basic pancake recipe on hand. After some Googling, I found one that was okay. But just okay. ...
Where does one buy oxtail in St. Petersburg? The only way I knew to get oxtail was at a fritanga (sort of a Nicaraguan cafeteria-style restaurant) in Miami. Locally, our first thought was Mazzaro's Italian Market, but they directed us to another nearby butcher: Tony's Meat Market on Fourth Street S.
What I did find at Mazzaro's while elbowing my way down the aisle packed with fellow biscotti enthusiasts was an awesome and new-to-us pasta called garganelli, which I paired up with this oxtail ragu. I couldn't find the strozzapreti the Bon Appétit recipe originally called for, but found that any short pasta with some texture would do....
What says Christmas dinner more than a big hunk of ham on the dinner table, spiraled and glistening with a sweet glaze? And Thanksgiving? Turkey is, of course, the star of the show, but I don't recall a T-Day dinner without ham on the table as well. On Easter Sunday, ham is once again a fixture. • But as the weather softens in the spring and we look to celebrate around the table, some of you might crave something new. You might be feeling, well, antiham. After all, there are other cuts of meat we can serve as the main attraction. And they can be much more affordable while still feeding a crowd. I'm suggesting different types of pork that allow you to get creative along with a lamb shoulder, also so flavorful. • I bet you won't miss the ham!...
French recipes were on my mind for an upcoming party for friends who got engaged in Paris. Danny and I daydreamed a bit while flipping through cookbooks: cassoulet with a shortcut duck confit from David Lebovitz's My Paris Kitchen? Julia Child's Moules a la Mariniere? Onion Tart or Gateau Basque from My Kitchen in France?
We landed on another recipe from Lebovitz's book because the pictures and the title were irresistible: Caramel Pork Ribs. (Though, oops, now I'm still looking for a more French recipe for that party.)...