Category Archives: Meat
Baghali Polo
A Persian crispy rice dish with creamy lima beans, aromatic dill, and meltingly tender chicken.
Great Gallopin’ Grapevines, Batman!
Dolmades two ways: an impromptu riff with collard greens and leftover bulgar pilaf, and a more traditional version with fresh grape leaves and a vegetarian filling.
Clucks and Tostones
A meal inspired by Puerto Rico: simply stewed chicken, yellow rice and beans, and the pièce de résistance, crisp salty tostones (fried plantains).
Three Uses for Yogurt
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Midsummer Feast
A simple roast of beef with sides of summery vegetables and pesto-infused mashers, remixed into roast beef sandwiches on soft, homemade potato rolls.
Hot Pockets
Leftover roasted chicken is mixed with Latino spices and an offbeat combination of dates and capers in a satisfying filling for flaky baked empanadas.
In the Words of Murray…
"There's cheese inside... don't tell anybody!" Stuffed corn tortillas called pupusas, a sort of built-in quesadilla, accompany a butterflied chicken roasted with an infusion of Mexican flavors.
Cuban Pork and Beans
Cuban-influenced braised pork combines with black beans in this flavorful, but not spicy, chili. I served it over rice, with super-simple baked corn chips for crunch.
Moghrabieh with Levantine Roast Chicken
I took inspiration from moghrabieh, a pea-sized Lebanese semolina couscous, serving it with a roast chicken rubbed with Levantine spices and basted with lemon juice.
Presto Change-o
This Asian-inspired sweet and salty grilled beef took an unexpected turn when my rice wasn't ready in time; I turned fried mai fun noodles into a nest for the meat instead.
Five-Spice Roasted Chicken and Fixings
A variation on your basic roast chicken, with an Asian slant: Five-spice roasted chicken and gravy is served with a fragrant mash of white and sweet potatoes and a green salad drizzled with scallion vinaigrette.
The Polenta Coup
This was the first polenta my husband ate without complaint, perhaps because it is enriched with all sorts of yummy cheese and cream. While creamy, I served it under brat-seasoned pork chops and apple compote;…
Work in Progress
A series of recipes experimenting with Thai-style curries, from your basic yellow chicken curry, to potato-crusted salmon with curry-carrot sauce, to cod in a lemongrass-coconut broth.
Chile Colorado
Chile colorado stuffed in homemade flour tortillas is a perfect way to celebrate Cinco de Mayo. This beef is meltingly tender and richly flavored, but not spicy.
Chicken Tricks and Tortellinis
An in-depth guide to a basic roasted chicken, complete with my sure-fire gravy, crockpot chicken stock made from the carcass, and chicken soup with homemade tortellini.
Pocketful of Lamb
Grilled lamb with Mediterranean spices and seasonings was tasty on its own, but fantastic served in homemade pita with a smear of yogurt sauce.
B’stilla-dillo
I didn't expect to enjoy this unlikely mixture of ground beef, Moroccan spices, dates, capers, and almonds, but it was the perfect balance of salty, savory, sweet, and crunchy. I paired it with couscous and…
Chicken Stir Fry, Three Ways
Three variations on your basic boneless chicken stir-fry: First a chicken satay stir-fry with peanut butter and orange juice; a simple stir-fry unusually incorporating Brussels sprouts; and a spin on teriyaki using 5-spice and pomegranate…