Crusty
Halibut steaks are crusted with shredded potato and pan-roasted, then served with an unusual warm salad of red cabbage, spinach, pancetta, and nuts.
Category Archives: Sides
Thanks for the Carrots, Molly
This recipe pairs ancho-rubbed pork tenderloins with scallion corn muffins and honey-roasted carrots, using a method that allowed me to enjoy cooked carrots for the first time.
Easter Eats
Food fit for an Easter celebration: Hot cross muffins studded with dried fruit and drizzled with a blood orange glaze; and simply roast leg of lamb with potato-asparagus pancakes.
Creamy Goodness
A simple method for creamed corn that is a 180-degree change from the gloppy canned variety.
Thanksgiving 2008 Debriefing
A summary of our 2008 Thanksgiving dinner, from turkey to sides to dessert.
Eggplant Fritters
These crisp fritters transform eggplant into a vehicle for dipping in spicy muhammara; Moroccan chicken skewers round out the meal.
Tilapia: Variations on a Theme
Tasty tilapia from Asia to Italy: Five-spice tilapia with ponzu sauce and veggie-fied garlic noodles; and tilapia piccata over sun-dried tomato couscous.
Apricot Lamb Chops
These pan-roasted lamb chops are topped with a flavorful sauce of jam, Dijon, soy, Worcestershire, and a dash of cinnamon, and taste good enough to keep a ready supply of apricot preserves in the fridge.…
Can We Keep It, Honey?
Fresh salmon is roasted whole, then transformed into a host of leftovers: Fillets served with green onion sauce and lemon-scallion rice, salmon frittata with corn and peppers, and dilly salmon-potato hash with shiitake mushrooms.
Enchilado de Camerones
A take on a spicy Cuban shrimp dish highlighting tomato and bell pepper, nicely balanced by a pot of cooling coconut rice.
Julie Had a Lotta Lamb
Boneless leg of lamb, broken down into Moroccan-spiced kebabs and a savory Irish lamb stew, thickened with potatoes and barley.
Simmering
Braising was the holiday watchword: monkfish, short ribs, and Brussels sprouts. With a bonus shot of my favorite work in progress.
Just Try Not to Think About It
Savory goat cheese souffles stay light as air even after deflating, and perfectly complement tender pork medallions with a mustard-caper pan sauce.
Thanksgiving 2007 Debriefing
An overview of our Thanksgiving feast, from brining the turkey to dishing up the fixings.
Cooking on the DL
Recipes cooked in the wake of a car accident: halibut with a walnut crust, penne with arugula pesto, and roast beef with skillet-roasted Brussels sprouts.
Loads and Loads of Yams (and some Caesar Salad)
Spice-rubbed pork tenderloin with a tangy pomegranate reduction, vanilla sweet potato puree, and Caesar salad with homemade dressing.
Making the Most of Meatballs
Leftover Greek lamb meatballs cross over to the Italian realm with spaghetti, and a fabulous half-braised/half-fried potato recipe.
Unlikely Milestones
Zucchini is transformed by these crisp pancakes, served with a garlicky yogurt sauce.
The Incredible Edible etc.: Scrambled Eggs
I offer up a world of ways to cook your standard scrambled egg.
Scottadito
Lamb chops with sauteed baby artichokes, and Greek lamb meatballs with a green bean ragout.