The chutney is so good, and such a great way to preserve two of the best spring products. The ramps and rhubarb work so well together, and the chutney could be wonderful on so many things. But the chicken blackens on the grill before adding the rhubarb chutney, and doesn't really retain the original rub flavors.
When I was younger, this was quite arguably my favorite part of Thanksgiving – even though it didn’t occur until a day later! And though I know the addition of nutmeg isn’t original to my family, Lord bless whoever thought of that.
This recipe calls for a roasted duck. You can pick up great roast ducks in most Chinese delis (and even many supermarkets now) that are very reasonably priced.
Simple and humble but packed with flavor and texture, this is best served atop rice. The pork, marinated in soy sauce, a bit of sugar, and cornstarch, balances the texture of the soy bean sprouts, which, when cooked,
Buttermilk-brined meat is food science in action. The technique, which likely hails from the Southern tradition of soaking chicken in buttermilk overnight to tenderize it before dredging and frying the bird, was recently repopularized for turkeys by Samin Nosrat.
I love how each bite of chicken is infused with the blend of aromatic coriander, pungent fish sauce, and refreshing lime. Toss in some diced cucumber when you feel like having more crunch.
This recipe is adapted from Leela Punyaratabandhu's at shesimmers.com—I adjusted it to be made in your oven, the ribs baked instead of grilled. Mehkong, a Thai spirit, isn't readily available in the United States, so Leela, and we, use rum or whisky instead.
It's almost summertime, and it's time for a new ribs recipe. My husband said that this was his favorite BBQ sauce ever, so I think you should give it at try.
Single dishes that have it all -- vegetables, meat, and grain -- satisfy my inner hungry peasant. And if the dish involves a savory crust piled high with sausage and veggies, I consider it to be true comfort food. Only a salad is needed to make this into a perfect meal.
The most important part of a leftover turkey casserole? A really good sauce—one with enough muscle and flavor to pull all the odds and ends together, transforming them into a new dish
Abra Bennett's All Day Lamb was a revelation. I've made lots of lamb -- it's hands down my favorite meat -- and have always turned to red wine, rosemary, garlic, all the standards for most of my lamb dishes. The addition of the sweet wine (I used half a bottle of Alsatian Riesling left over from a dinner and a split of Riesling Ice Wine from Canada, per The Dog's Breakfast's suggestion) infused the meat, the sauce and the carrots and shallots with a fantastic "what's that?" flavor. The house, as promised, smelled divine. Served this to a hungry group, driven nearly mad with the smells from the kitchen, with mashed potatoes, the delectable sauce, and a nice Rhone. No photos -- the guests had served themselves before I could even turn the camera on.
In choosing this recipe, I glanced quickly at the ingredient list and loved the idea of lamb shank, lemon and artichokes together -- what a wonderful combination! Then as I was going over the ingredients before going shopping, the full realization of the recipe hit me: black lemon? grains of paradise? preserved lemon? How was I going to procure all these things? So I ended up substituting grated lemon zest for the black lemons (per aargersi’s suggestion), 1 quartered lemon (and a little extra salt) for the preserved lemons, and some coarse ground pepper, coriander and cardamom to mimic (slightly) the flavor of the grains of paradise. I ended up cooking my lamb for about two hours, flipping the lamb every half hour or so, then taking the lid off for the last half hour. The end result was an amazingly succulent, flavorful dish. The lemons, artichokes, tomatoes, lamb and spices melded together to create a dish that was layered with flavor and texture. I am looking forward to trying this again with actual preserved lemons and grains of paradise, but for now, this was absolutely lovely.
One-pot meals and I are besties these days. Keeping an eye on an increasingly active infant means I just do not have the time to prepare elaborate meals any more; pretty much everything I make these days is a one- pot meal that requires very little effort!
Is it just me or do you always crave something spicy and brothy after a big holiday meal? Something bold and punchy to smack you out of your stupor? For the past few years, after every Thanksgiving, I’ve made one of two things: either a bathtub-sized bowl of fiery instant ramen or, if I’ve sequestered enough leftover turkey, this fragrant Thai-style curry.
