Soups and Stews

Beef Chili

Makes 6 servings Ingredients 3 lb boneless beef shoulder 1 tablespoon whole cumin seeds, or 2 teaspoons ground cumin 1 tablespoon whole coriander seeds, or 2 teaspoon ground coriander 1 tablespoon sweet chili powder 1 tablespoon medium hot chili powder 1 tablespoon smoked Spanish paprika 1 teaspoon dried oregano 1/2 […]

Allergen Friendly, Main Dishes

Beef in Massaman Curry Sauce

Makes 4 to 6 servings Massaman curry is the mildest of the Thai curries, but it is often very rich, with the flavors or cardamom, cinnamon, and cumin. You can find massaman curry paste at most Asian markets, but in pinch, you can replace it with easier-to-find red curry paste. […]

Main Dishes

Braised Lamb Shanks

Makes 8 servings Braising is often used for cooking leaner and tougher cuts of meat like lamb shanks, which braise beautifully. As the meat slowly cooks, the connective tissue dissolves, the meat becomes tender, and the juices develop into a rich sauce. Serve with couscous or rice pilaf to soak […]

Main Dishes

Buttermilk Fried Chicken

Makes 6 to 8 servings This classic fried chicken is salted overnight with lemon zest, resulting in tender, juicy, flavorful chicken that’s a perfect match for the lightly seasoned crispy coating. Ask your butcher to break down a whole chicken, if you like, or pick your favorites, like all dark […]

Chef's Blog

Cardamom—Fall’s Forgotten Flavor

No longer content to follow the cycles of the moon and the stars, we now identify the changing of seasons with the emergence of the pumpkin spice latte. In thousands of years, they’ll find the recipe carved on a rock in New Hampshire. Made from a mix of cinnamon, nutmeg, […]

Main Dishes

Chayote and Pineapple Chimichangas

Makes 8 servings A chimichanga is essentially a fried burrito, so this recipe starts with a homemade tortilla dough. Don’t be intimidated (also don’t be afraid to substitute prepared burrito-sized tortillas)! The dough comes together easily for a tender, crisp exterior. The filling is made up of chayote, a tender […]

Appetizers, Hors D’oeuvre, and Snacks

Date and Almond Cake

Makes 4 to 6 servings Although this is not a baked cake per se, it is formed into a cakelike log. It is a great little snack out of hand, but it is also one of the tastiest accompaniments to cheese, so it makes a fantastic addition to almost any […]

Chef's Blog

Gingerbread: History on Display

“And I had but one pennie in the world, thou should’st have it to buy Gingerbread” -Costard in Love’s Labour’s Lost, William Shakespeare c. 1598 When I was a child, one of my favorite holiday traditions was when my family and I would visit Mystic Seaport in Stonington, Connecticut for […]

Chef's Notes Plus

Kitchen Vocab: Bouquet garni and Sachet d’épices

Sachet d’épices (spice sachet) and bouquet garni (bundle of herbs) are bundles of spices and/or herbs that are used to add flavor to a simmering broth, soup, or stew. A basic sachet or bouquet will flavor 2½ to 3 quarts of liquid. Sachet d’Épices To make a sachet, cut a small square […]

Main Dishes

Lamb and Pumpkin Couscous

Makes 4 to 6 servings This is a lamb and pumpkin stew served on a bed of couscous. If you want to change it up a little bit, make the dish with Israeli couscous in the style of risotto. It will be creamy and delicious, if not exactly traditional. Ingredients […]