Meat

easy everyday/ Fish/ kitchen hack/ Meat/ my favorites/ Poultry/ Ruth Reichl/ Salad/ Seafood/ Side/ spring/ summer

Salsa Verde | Comfort Foods with Ruth Reichl

I’m bringing salsa verde this week. Let me explain. I’ve had a phenomenal six months cooking along with Ruth Reichl at IHCC. To me, the comfort…

March 26, 2019

2

classics/ Meat/ Poultry/ Ruth Reichl

Real Fried Chicken | Ruth Reichl

Ruth Reichl in My Kitchen Year calls this the real fried chicken recipe. What makes it real, you may ask? To me, it’d have to offer…

March 5, 2019

5

Meat/ Pizza/ Salad/ Yotam Ottolenghi

Lahmacun | Turkish Pizza and Salad

New York, Chicago or Turkish pizza — take your pick. Let’s start with the least well known of the three, the Turkish pizza. They are smaller…

February 15, 2019

1

Appetizer/ Meat/ scalable/ spring

Pork and Ginger Pot Stickers | Year of the Pig

Chinese New Year is right around the corner. Do you know it’s going to be the Lunar Year of the Pig? The pig is my inspiration…

January 25, 2019

0

cheese/ classics/ holidays/ Meat/ pasta/ Ruth Reichl/ year round

Pasta with Bolognese | Two Versions from Ruth Reichl

Pasta with Bolognese is a specialty of Northern Italy’s Emilia-Romagna and named for the region’s capital. Bolognese is a meat sauce, but not a deep, dark…

January 1, 2019

3

Bake/ Braise/ David Lebovitz/ Meat/ Poultry

Chicken Pot Parmentier | Savory Pot Pie

Remember the metro station Parmentier in Paris? It is named after the scientist Antoine-Augustin Parmentier. He was credited with staving off a famine in the late 18th century…

October 19, 2018

7

Dairy free/ David Lebovitz/ Gluten free/ Low fat/ Meat/ Roast/ summer

Stuffed Vegetables | David Lebovitz

Imagine having a variety of stuffed vegetables for dinner one night. For the longest time, we’ve been taking stuffed vegetables in small bites — as appetizer…

August 3, 2018

6

Appetizer/ classics/ David Lebovitz/ Meat/ Poultry

Duck Terrine with Figs | David Lebovitz

I like eating duck pâté and terrine. When it comes to making one, I’m not so sure. I thought making charcuterie is only for the professionals.…

June 29, 2018

6

cheese/ Ina Garten/ Meat/ pasta

Rigatoni with Sausage and Fennel

There are reasons why numerous chefs have this dish, rigatoni with sausage and fennel, in their repertoire. Ina Garten, Martha Stewart, Lidia Bastianbich, Yotam Ottolenghi have…

March 20, 2018

6

classics/ David Lebovitz/ Meat

Lamb Shank Tagine | #DavidLebovitz

Cooking cuisine of the world is almost as much fun as traveling to those places. The lamb shank tagine recipe comes from David Lebovitz’s My Paris…

March 16, 2018

11

Diana Henry/ Meat/ modernist/ Poultry

Chicken with Marsala, Olives and Blood Oranges

How can a one-pot meal of chicken with Marsala, olives and blood oranges not be good? I like blood oranges and can’t have enough of them.…

February 6, 2018

4

classics/ David Lebovitz/ Meat/ my favorites/ Poultry/ winter

Cassoulet: White Bean, Sausage, Duck Confit Casserole

Cassoulet takes time to prepare. It’s a project especially when you make the duck confit from scratch, as we did a few weeks ago. No shortcut…

January 19, 2018

7

Braise/ Crack/ David Lebovitz/ Gluten free/ Meat/ Side

Buckwheat Polenta with Braised Greens and Poached Eggs

Buckwheat polenta with braised greens and poached eggs is the comfort food David Lebovitz highlighted in his book My Paris Kitchen. To me, eggs are my…

November 16, 2017

9

Appetizer/ cheese/ classics/ Crack/ David Lebovitz/ easy everyday/ Meat/ Side

Potato, Feta and Basil Tortilla | David Lebovitz

You can find tortillas, or Spanish omelets, served in slices at room temperature in the streets of Paris. In New York city, small plates of tapas…

September 15, 2017

16

easy everyday/ Hugh Fearnley-Whittingstall/ Meat/ Poultry

Baked Chicken Curry – Total Eclipse?

As far as curry goes, this baked chicken curry may be a total eclipse (which we saw in regions in North America last Monday) to a…

August 25, 2017

4

Appetizer/ Curtis Stone/ Grill/ Meat/ Side/ Steam/ summer

Ginger Beef Satay with Charred Asian Vegetables

Satays stir my memories of street foods that fill the sights and the air as you walk down the narrow alleys in cities throughout Southeast Asia.…

June 13, 2017

1

David Lebovitz/ Meat/ Savory

Caramel Pork Ribs – Cook-the-Book-Fridays

We haven’t had pork ribs for a long time; we haven’t had pork ribs this good for even longer. Succulent, tender to the bone with a…

March 17, 2017

11

Meat/ Savory

Ribeye Steaks & Green Beans with Roasted Tomato Vinaigrette & Chili-Gorgonzola Butter

A steak like this does not show up a lot in my kitchen and for good reasons. I follow a primarily plant-based diet. Kale and quinoa…

October 2, 2016

4

Jacques Pepin/ Meat/ Savory

Poussins (or Cornish Hens) à la Russe

Peter Kaminsky in Culinary Intelligence shows us how healthy eating, without compromising the fun and pleasure in food, can be done: thinking before eating, choosing good…

September 17, 2016

2

Curtis Stone/ Meat/ Savory/ summer/ Vegetable

Grilled Harissa Rack of Lamb with Summer Succotash

  We started really appreciating the gamey flavor of lamb after a trip to New Zealand years past. Lamb was on the menu everyday as we…

July 4, 2016

9

David Lebovitz/ Meat/ Savory/ Yeast bread

Belgian Beef Stew with Beer and Spice Bread

amber beer creates another layer of flavor Beef stew is something I don’t usually get too excited about. But the idea of using bread as a…

March 18, 2016

26

Meat/ my favorites/ Poultry/ Savory/ Yotam Ottolenghi

Squab (Any Small Bird) with Burnt Miso Butterscotch and Pomegranate-Walnut Salsa

Instead of having an oversize turkey, we had a much smaller bird for the Thanksgiving meal today. We had squabs. This sqaub recipe is adapted from…

November 27, 2015

10

easy everyday/ Jacques Pepin/ Meat/ my favorites/ Savory

Sausage and Potato Packet

Stewed red onion: mouth-watering flavor The sausage and potato packet is my choice for “the dish of the day” at IHCC, from Jacques Pepin’s Fast Food…

September 3, 2015

5

Jacques Pepin/ Meat/ modernist/ Poultry/ Savory

Pan-Seared Duck Breasts in Red-Wine Balsamic Sauce

  Would you consider it fast food if a dish can be prepared in less than 20 minutes? Is it possible this is also a fancy…

April 2, 2015

13