The chops were thinner, and almost always bone-in (there were a lot of kids gnawing on bones at our table). These days we get thicker chops and although we prefer bone-in, it just depends on what’s available at the market that day. Given that we eat pork chops so often, dad is always on the look out for a good recipe. This recipe we pulled from the New York Times Sunday Magazine years ago and have made it several times since....
The following stir-fried pork recipe couldn’t be easier. All you need is lean pork, some green onions, garlic, and a simple marinade. The good thing about stir-fries is that you don’t need a lot of fancy ingredients to have a perfectly presentable dish. All you need is a pan and a cooking oil that can take high heat. Woks work well for this, as do large pans of cast iron or hard anodized aluminum....
To inspire you, we gathered our favorite dinner rolls recipes. Some are more time-intensive, like the sourdough dinner rolls—though it’s mostly waiting for the dough to rise, and when you tear into the gorgeous brown crust and watch a smear of butter melt into the hole-y bread, you’ll understand why they’re worth it. Others you can whip up in the time it takes to preheat your oven. Unbelievable, right? But it’s true!...
I’m not much of a yeast-bread baker, but I’ve been curious about this Italian bread for years. We use it often for sandwiches; it’s filled with the flavor of olive oil, soft and sturdy at the same time, and dimpled all over. Well, if you too have been curious about making focaccia, I’m here to strongly suggest that you try it! Hank taught me how to make it and believe me, this bread is seriously good....
This week’s recipes are all about comfort. I’m a big fan of comfort food, and it can mean different things for different people. I think this week’s selection should have something for everyone to give a sense of ease and solace. And if that doesn’t work, then maybe a batch of coquito will surely do the trick. Merry Christmas! Happy Hanukkah! Joyous Kwanzaa! Happy Boxing Day! Whatever it is that you do or don’t celebrate, I hope it is all that you wish it to be....
Typically, anything served with gravy falls solidly into the “comfort food” category and has a perception of being super fatty, is often served with something fried, and nearly always unhealthy. These chicken thighs are sure to shake things up! To lighten up this comfort food classic, I pan-seared skinless chicken thighs that had been lightly coated in flour and cooked with a minimal amount of oil. This is old-style cooking that is more down-home diner than dinner party, and great for a simple, inexpensive, and fairly healthy weeknight supper....
That said, by the time the fourth day of eating leftovers comes around, I am just a little bit tired of the same ole same ole turkey taste and usually don’t want to see another turkey recipe for another year. If any of you feel the same way, I encourage you to give this turkey soup recipe a try. The original recipe is from Joyce Goldstein, and called for chicken....
Raise your hand if you grew up with Looney Tunes on Saturday mornings. I’m guessing that these days there are more people familiar with Sylvester the cat’s oft-uttered exclamation than there are those who have actually tried the dish. What Is Succotash? If you are unfamiliar with succotash, according to the The Story of Corn by Betty Fussell, the word “succotash” is derived from a Narragansett word for “boiled corn kernels”....
I first got the idea of adding fruit to guacamole years ago at a cooking class with Diana Kennedy, an expert on Mexican cooking, who made for us a guacamole with chopped peaches and pomegranate seeds. The bits of sweet and tart fruit balance beautifully with the creamy salty mashed avocado. In addition to the strawberries in this guacamole, I’ve also added some chopped dried cranberries, for bursts of sweetness....
Pecans, No Marshmallows My friend topped his sweet potato casserole with marshmallows, and while I gamely gave it a try, I just couldn’t get past how overly sweet and mushy the marshmallows made the dish. To me, melted marshmallows belong in s’mores and rice krispies treats. When I started making sweet potato casseroles for my own Thanksgivings, I decided to skip the marshmallows altogether and topped my casserole with a nutty pecan crumble instead....
These tahini swirl brownies are a riff on what I consider the greatest brownie recipe—I find myself coming back to it again and again and again. I’m obviously talking about Smitten Kitchen’s classic brownies. It all goes down in one bowl and it is as simple as they come, with flour, butter, unsweetened chocolate, sugar, vanilla, eggs, and salt. No rising agents, no shopping for chocolate in a variety of percentages—just one kind of the good stuff....
We bought the dough from the ‘tamale lady’ who sold it from her house in a nearby town. My brother-in-law slow-cooked a pork shoulder with chiles, garlic, and onions to shred for the filling. It was a family effort; without a large cast of cooks (at least eight), it would be impossible to accomplish such a feat. That’s why this tamale pie is such a revelation! Layers of cheese, canned green chiles, scallions, and shredded chicken from a rotisserie bird are tucked between two blankets of dough in a skillet to make a pie....
Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye. We’re not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade....
As the title (released last month) implies, “Baking With Dorie: Sweet, Salty & Simple” contains a range of desserts, breakfasts, and anytime treats that will feel both inviting to non-bakers and exciting to pros. No matter your comfort level in the kitchen, don’t expect to flip through this book without dog-earing every page. There are the Classic Chocolate Chip Cookies and the Rye-Cranberry Chocolate Chunk ones from Mokonuts in Paris, the S’mores Ice Cream Cake, and the Cheese-Swirl Babka Buns....
Scoops are also designed to shape the food they’re being used for, whether it’s ice cream, muffin batter, cookie dough, or meatballs. And they also save time since the struggle of plowing a regular spoon through hard ice cream does take a lot of time. These scoops are built to minimize that time and effort. When looking for an amazing and effective scoop, take into account features like spring release levers, curved edges, ergonomic handles, and spade-like scoops that work with sharp edges when cutting into hard ice cream....
When you’re shopping for a tea kettle, it is important to consider every feature available to you. For instance, many stovetop kettles are small, so they likely won’t take up a lot of space, but their materials and capacity will matter depending on how frequently you need to use them. We kept these attributes in mind when we tested our top kettles. All were sent to home kitchens to determine how long it took a couple of cups to get to a boil, how pouring boiling water felt, and if the kettle was easy to clean....
The History of the White Lady Cocktail The White Lady cocktail’s first iteration was created by Harry MacElhone at London’s Ciro’s Club in 1919 and was a far cry from the drink we know today. It consisted of equal parts creme de menthe, triple sec, and lemon juice. Bar patrons a hundred years ago must have liked their drinks sweet, as this recipe would make your teeth sing. When MacElhone moved on to open Harry’s New York Bar in Paris in the 1920s, the recipe was reworked into something more familiar, with equal amounts of gin, Cointreau, and lemon juice....
I recently brought home a whole tilapia from our local Asian fish market and made quite a mess of trying to fillet it myself. Dad pitched in, with no more luck than I, and we ended up throwing the pieces (you couldn’t quite call them fillets anymore) into a fish stew. Now we know better. Just buy the straight fillets. Fresh Tilapia Recipe Tilapia are mild tasting, and fresh vegetables can really shine and highlight this relatively inexpensive fish....
