One of the best and easiest Thanksgiving side dishes is a platter of simple roasted vegetables. We’ve talked about the basics of roasting veggies, but let’s talk about how to dress them up for the holidays. For a typical weeknight dinner, you most likely roast your vegetables in olive oil […]
Makes 1/4 cup Keep this taco seasoning on hand for whenever you want to spice up some ground meat or sautéed vegetables for a wrap. It is lower in sodium than most packaged taco seasonings. Epazote is an herb used in Mexican cooking. It is similar to oregano, so you […]
Makes 6 servings Ingredients 1 1/2 oz pancetta, julienned 1 cup diced onion 3 garlic cloves, minced 1 tablespoon chopped thyme 1 teaspoon red pepper flakes 1 bunch broccoli rabe, trimmed and chopped 1 3/4 cups chicken broth 1 tablespoon lemon juice 1 lb dried fedelini or other pasta 3/4 […]
Makes six 2-ounce portions
I absolutely cannot keep a plant alive. Not even the easy ones, like aloe, even though I really try. The only plant that survives my path of destruction is basil, which is really a yearly tale of resilience. Now it’s mid-August, and for those of us who don’t know how […]
MAKES ABOUT 1 CUP Market Basket Options Fresh herbs: parsley, thyme, tarragon, sage, mint Nuts: almonds, walnuts, pistachios, hazelnuts Flavorings: anchovies, chili flakes or minced fresh chiles, smoked paprika, horseradish, or other fresh radish
Makes 8 servings These grits get a great garlic flavor from just a little bit of garlic and they are jam-packed with cheese and butter, just the way they should be. The Tabasco and the cayenne give them a little kick. You may opt to leave out the eggs and […]
Makes 2 cups Ingredients Garlic Confit 1/4 cup extra-virgin olive oil 4 oz shallots, peeled, halved (about 4 shallots) 8 garlic cloves Vinaigrette 1 cup Chablis or other dry white wine 1/4 cup lemon juice 1 1/2 teaspoons Dijon mustard 3/4 teaspoons honey 2 1/2 teaspoons kosher salt, plus as […]
Makes 4 to 6 servings
Makes 1 cup The ginger in this recipe gives the dressing a bit of a kick, which is offset by the sweetness of the orange juice and the bitterness of the orange zest. Ingredients 1 tablespoon pure sesame oil 2 tablespoons minced shallots 1 garlic clove, minced 1 tablespoon minced […]
Makes 6 to 8 servings Ingredients 1 lb dried green lentils (lentilles du Puy) 3 tablespoons finely chopped garlic 1/2 cup extra-virgin olive oil 3/4 cup chopped cilantro Kosher salt, to taste 10 large Swiss chard leaves, stemmed and cut into chiffonade (see Chef’s Note) 2 tablespoons freshly squeezed lemon […]
By the end of this summer, I will be able to write a book on how to cook exclusively outside. As I’ve mentioned, probably too often, I live in Texas, where it is currently HOT. My house is small, but tragically under-cooled in the summer, so when I turn on […]