Playing in the Kitchen
In honor of the inaugural Kitchen Play Progressive Party, I cooked up the main course recipe of Manzo alla Panna, a beef roast studded with Parmesan cheese, serving it up with braised kohlrabi greens and…
Category Archives: Meat
Doubting Moussaka
A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.
In the Wet
Hitting the farmer's market in the rain, and a stir-fry of ground pork, green beans, and peppery radishes.
Humble
A comforting dish of fluffy dumplings cooked alongside shredded chicken and vegetables in a luxurious gravy---at once satisfying and very economical.
An Early Ode to Fall
A whole chicken braised with pears and rosemary until sweet and succulent, served between creamy mashed potatoes and tender balsamic-glazed pears---the perfect dish to welcome autumn with open arms.
A Fusion Fricassee
Fricassurry? Curricassee? Whatever you want to call this curried chicken fricassee with tender apples and salt-roasted fingerling potatoes, it makes a delicious autumn meal. Amazing where some collard greens can take you!
Purple Hull Peas
My introduction to purple hull peas, braised with bacon and onions for a Southern-style side, and steeped into purple-tinged jelly.
Outshone Again
A short discussion of farmer's market meat options and how it led to a meal of braised oxtail ragu, homemade gnocchi, and more importantly, some sublime roasted dragon beans.
Moroccan Rainbows
A satisfying meal for a rainy summer evening, these Moroccan meatballs, called kofta, are paired with a vegetable-packed tabbouleh-style bulgur pilaf and a nutty yogurt sauce.
Anglo-Indian Leftovers
Leftover milk-braised chicken and rice makes an easy transition to chicken biryani, accompanied by a sauté of onions and baby okra. This is a pretty fussy-friendly main dish, though the side of okra might give…
Conundrum
An oddity of a meal---whole chicken braised in milk with lemon zest, sage and cinnamon, with rice to absorb the curdled sauce. It may not sound appetizing, but the flavor and tenderness of the meat…
Kale Slaw
Spins on two Italian-American chicken classics---slow-braised cacciatore and breaded chicken parm---with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
Child’s Play, or Spinning for Noodle-Lovers
An easy weeknight meal of cold noodle salad with peanut sauce and leftover chicken turns into a hand-pulled noodle-making production---how does this always happen to me?
Peach Butter Barbecue Chicken
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
Chicken Tetrazzini
A classic casserole using spaghetti, mushrooms and leftover chicken, this version favors scratch-made sauce over canned soups.
One Potato, Two Potato
Sweet potato hash two ways, with two meals: Orange-fleshed with ancho, honey, and sweet corn for a Mexican-inspired meal; and white-fleshed with 5-spice and rice wine vinegar, served with Hawaiian pork.
Dueling Skillets
Chicken breasts with a creamy almond sauce and an accompanying hash of potatoes, morel mushrooms, and fresh fava beans.
Thai Stuffed Zucchinis
A twist on the standard stuffed zucchini, this dish takes flavor inspiration from a Thai stir-fry of pork and basil, topped off with a fried egg.
Brazilian Chicken and Rice
A one-pot meal of dark-meat chicken braised on a creamy bed of coconut milk, tomato, rice and black-eyed peas.
Peas and Carrots
Your standard peas and carrots are transformed into basil-scented pillowy pea gnocchi garnished with crispy shoestring carrots.