When the first fresh cider arrives in our markets each fall, I buy a quart and bring it home, not only for sipping but also for cooking dishes like Cider-Baked Pork, Red Cabbage, and Apples. For this hearty casserole, sliced red cabbage, onions, and apples are sautéed in butter, then simmered in cider along with seasonings of sugar, vinegar, and crushed fennel seeds. The cabbage and apples are spread in an oven-to table dish, topped with pan-fried slices of pork tenderloin, and then baked. Although this main course is substantial enough to be stand alone accompanied by a simple salad, creamy mashed potatoes or buttered noodles would make tempting sides. Continue reading
When July arrives, cooks everywhere know that it’s prime time for burger cooking. My husband, a devoted fan of any type of ground meat or fish patty cooked over an open fire, refers to this season as “burger heaven!”
Although I prepare my share of classic ground beef rounds and top them with grilled onions and good melting cheeses, I also love to try new creations like the delicious salmon burgers featured here.
Created by my friend and talented chef, Matt Sunderland, these burgers are especially light in taste since they are prepared with fresh salmon fillets that are roasted quickly, then Continue reading
I’m delighted to feature a special recipe from the just published Sunday Brunch here today. This tart is simplicity itself to prepare and has been a long-time favorite with students in my cooking classes. The recipe (like all those in the book) includes metric equivalents—a help, I hope, to those cooking abroad. Continue reading
Ever since I’ve been a food writer (for several decades now), I’ve kept a file of recipes that serve as inspiration for my own creations. The folder is filled with newspaper and magazine clippings, and with hand-written or copied recipes friends have shared.
Several weeks ago I spotted a recipe in this cache for a gratin of red onions. Cooked slowly in the oven with garlic, thyme, and white wine, they were then covered with crème fraîche and cheese. The concept of this dish became the starting point for the roasted red onion tart featured here. Continue reading
Years ago when I was a college student studying in Europe, I tasted Wiener Schnitzel for the first time in Vienna, the city whose name is part of the title of this Austrian favorite. . Fried in butter until crisp and golden, then served with a lemon wedge, these thinly sliced breaded veal cutlets seemed to melt in my mouth. For years I made this dish with veal, but then discovered that chicken works equally well. I added some contemporary touches to this new version by including smoked paprika along with the usual salt and pepper seasonings, replacing traditional bread crumbs with panko (coarse Japanese bread crumbs), and opting for canola oil instead of butter for frying. Continue reading
Last month while eating in La Régalade St. Honoré, a favorite Parisian bistro of mine, I ordered cod studded with bits of chorizo. When the dish arrived at the table, there in a shallow bowl was a beautifully cooked cod fillet (studded with long strips of chorizo) set atop a colorful piperade, surrounded by a foamy fish broth. Every bite was heaven, so I took notes knowing I’d attempt a version of my own at home. Continue reading
Whether for Super Bowl bashes or casual, cold-weather suppers, the chili recipe that follows is perfect for such gatherings. Ground beef, onions, carrots, and garlic are sautéed, then simmered in stock along with tomatoes and traditional seasonings of chili powder, cumin, and oregano. Chopped chipotle peppers in adobo sauce add a hint of smoke and heat, while black beans replace the usual red ones. This dish improves in flavor when made a day or two in advance, and yields 8 generous bowlfuls. Continue reading
Here’s a sandwich that will make you look forward to some post-Thanksgiving eating! The idea is so simple, I can’t imagine why I didn’t think of it sooner. Spread sourdough or rye slices with a dressing prepared with mayo and chili sauce, then add slices of Gruyère and turkey, and some purchased sauerkraut. Sauté the sandwiches until hot and golden brown, then serve these special Reubens with kosher dills and potato chips. Continue reading
Rosemary-rubbed pork chops cooked with fennel in an aromatic mixture of broth, wine, and garlic, and enriched with an addition of cannellini beans make an irresistible main course for cool, crisp autumn evenings. Serve this robust entree with mashed potatoes or buttered noodles. Add a baby romaine salad and a basket of warm crusty peasant bread to round out the menu. Continue reading
I grew up in the American South where pulled pork barbecue sandwiches were at the top of the food pyramid. My parents thought nothing of driving well over an hour to indulge in the best pulled pork in the region. The pork featured here could easily rival those of my youth. A boneless shoulder is rubbed with a handful of seasonings, then roasted slow and low until it is so tender it can be “pulled” apart with table forks. When ready to serve, you mound the pork atop soft hamburger buns, then slather on the simple homemade barbecue sauce.