I’m in the trenches everyday with a full-time job, a working husband, and kids in school. Sometimes it is a real struggle to cook dinner and pack everyone's lunches every day.
The flavor of these Lebanese dumplings is wonderfully comforting and familiar, and they’re very easy to put together. The dumplings themselves are bright and brash, and the yogurt and mint sauce provides a perfect, mellow counterpoint, giving the dish depth and nuance. If you'd like to save some time and skip the from-scratch dough, try the genius shortcut of store-bought wonton wrappers. Altogether, this is a satisfying example of both how beautifully ingredients can complement one another, and why dumplings are a universally beloved food.
This was inspired by a rhubarb reduction I used once on pork, and also by a need for an interesting and quick weeknight sauce. It makes the whole house smell like vinegar, but I really don't have a problem with that.
The fajita is a relatively new addition (1930s) to the Tex-Mex repetoire of deliciousness. It started as a griddled skirt steak but nowadays we make them out of just about anything, seasoned and garnished and wrapped in a tortilla.
"A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'"Food, Cook Eat: buy it fresh, cook it simply, eat it now""
When you clear out your supply of turkey stock, chicken stock, of course, can be substituted. Light but soothing, simple and delicious, this soup, I have no doubt, will be a staple in my kitchen all winter long.
"This chicken is fantastic! I have an indoor grill that I use in the winter season, and I make this chicken quite often....don't forget to marinade the chicken before grilling, as it won't have the same flavour. Note: prep time, does not include marinating the chicken."
This is a straight up, classic, green split pea soup with a good, meaty smoked ham hock I got at the farmers market. It is one of the first things I remember learning to cook as a child. I crave it every winter. My grandfather was known for his soups, and made a great one, and so did my mom. I bet yours did too.
In Texas we take football and tailgating PRETTY seriously. I developed this burger at the start of college football season a couple years ago as a way to combine some tailgate favorites: burgers, barbecue, and chips. You will need either a cold beer or a Texas tea to wash this bad boy down!
This is a breakfasty spin on jambalaya that would be welcome as any meal of the day. Rather than using chicken or shrimp or alligator, I used bacon and eggs, classic breakfast staples. Everything is cooked in the same Dutch oven, though in several stages, so the flavors build throughout the creation of the dish. (Plus you only have one pot to scrub later!) The bacon is cooked first, then set aside to remain crispy. The eggs are cooked next, allowing them to absorb tiny residual bits of bacon, then set aside to remain fluffy.
One night last September, my husband and I had dinner at our friends' Deb and Paul's house. Paul had marinated a butterflied leg of lamb to grill on their rooftop patio, and he headed out there well after dark. The fall's earlier sundowns have never stopped people from grilling, but grilling in the dark usually involves a jury-rigged move with flashlights. Paul, an excellent cook, has come up with a nifty solution: he wears a camping headlamp from L.L.Bean. Nerdy, you say? I think not, after tasting his perfectly grilled lamb. (photo by Deborah Copaken Kogan)
New Year Day my boyfriend and I had an epic fight, one of those fights that leave you emotionally bruised and battered and wondering if communicating via sock puppet is really as crazy as it sounds...
In an attempt to connect to the Vietnamese side of my family, I've studied my mother's pho, or Vietnamese noodle soup, to come up with my own. It may not be authentic (as in, prepared by a full-blooded Vietnamese), but its intentions are good.
While this recipe is traditionally made with lamb, it can be substituted for your preference of meat. Any combination of beef, turkey, chicken, or pork is delicious.
I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler.
When I was a child growing up in Denver, Colorado, it was a tradition to attend and help out at an annual Italian fair. The fair, which is still a North Denver institution, is called St. Rocco's Feast, and it is sponsored by the Societa di Nativi di Potenza, a fraternal social club whose members are descendants of immigrants from Potenza, Basilicata,
This is based on the simple preparation of the Italian trattoria dish of the same name. I like to use the stack and wrap method, as I call it, just to give the veal a little more time to absorb the flavors I want to pair with it.
