've been cooking for a long time, but I have to say that there is really nothing that brings out the hunger in a person like a good fried chicken nugget.
Everyone seems to have their own spin on how to make bolognese. My version is based on the ragu used in Bologna to make traditional lasagna bolognese. The longer you can slowly simmer this sauce, the better it will taste. I use a mix of ground beef, pork, and veal in my bolognese (although you can certainly experiment with whatever combination of ground meat you want).
Inspired by the ribs at Homer Murray's Brooklyn restaurant 21 Greenpoint, these pork ribs couldn't be simpler (or more delicious): simply toss the meat into a braising dish with herbs, spices, and a whole bunch of beer and wait. Two hours later, they get a quick blast in the over, and then: ribs! (Or you can cook them in hand-built wood-fired oven at 900° F for around 20 seconds, like they do at 21 Greenpoint. Whatever's easier.)
This recipe is a great way to use up old bread. Day old, week old, two weeks old—as long as it isn't moldy, it will work. The lemon and olive oil soaks into the dry bread to make it soft and delicious again. And paired with the chicken breast,
You could use the turkey carcass to make a stock with a mirepoix of carrot, celery, and onions—or go the easier route of using a store-bought broth. Make sure to grab a low-sodium option as that will give you more control over the seasoning.
The warm spices combined with the fruity, sweet flavors of butternut squash and golden raisins make this classic butter chicken more modern and flavorful. As if Butter Chicken needed to be more flavorful, this recipe is my go-to when the weather gets chilly.
This recipe came to me from a wonderful Filipino woman Magda. Its a one-pot wonder and the also the unofficial national dish of the Philippines. These ribs are sticky, saucy and delicious! To read more about Magda's technique, read the full article on Pork Adobo here.
“The thing is to manage expectations,” Melissa Clark writes. “With pork butt, you think soft, spoonable meat that's been roasted or braised for hours until it practically collapses. This is different. It's a celebration of crisp and chewy textures.“
This batter has spinach and Parm, with a hint of nutmeg. When it comes to fillings, turkey and provolone work perfectly, but the sky's the limit here, so experiment with it.
With waxy white flesh, ruby skins, and a slightly sweet flavor, red potatoes impart a subtle earthiness to this one-pot winter chowder while retaining their shape and creamy texture. Depending on your preferences,
This is a variation on a classic northern Italian dish, vitello tonnato, which is normally made with rare roast veal. If you've never had it, it seems like an unusual pairing, tuna and veal. But, oh, does it work. And the same goes for turkey.
This dish isn’t traditional to anyone, but was inspired by my parents’ refusal to eat roast turkey, and the time they halted my Thanksgiving protest by bribing me with spaghetti and meatballs
For the pulled pork I pretty much followed my faithful slow cooker kalua pork recipe, except I added a quartered orange and garlic plus a splash of passion fruit rum. For the banana bread, use your favorite recipe, as long as the bread can be sliced and griddled without falling apart.
Like so many offal dishes, chicken hearts should never be cooked beyond medium-rare, after which point they become chewy and unpleasant. You should aspire to a heart that’s sizzling brown on the outside and pink within.
Fatty shoulder, more than lean tenderloin, gets effortlessly tender when slow-cooked like this. In addition to making the recipe totally hands-off, the slow cooker is an insurance policy against the meat drying out.
Lean meat, as a rule, needs help. Here, inspired by traditional Parsi kebabs, Niloufer Ichaporia King jams it full of moisture (and flavor) with a mess of herbs, alliums, ginger, and chiles.
The secret ingredient in these matzo balls is the drippings from a freshly roasted chicken. The savory chicken flavor of this homemade schmaltz is incomparable when added to the matzo ball mixture.
"You get flavors from grilling that you don’t get from roasting. Smokiness, first and foremost. Direct cooking gives a distinct char, and that char adds a lot of taste. You can grill pork loin with charcoal or wood, or gas. Grilling is just really convenient—it’s outside, there’s less mess, and it’s simple. Those are three of the biggest advantages.
