Hot Cocoa Cookies

Makes 20-24 cookies

  • 1½ cups AP flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cayenne (optional)
  • 2 teaspoons ground cinnamon (optional)
  • ½ cup unsalted butter, room temperature
  • 1½ cups light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • Mini marshmallows, frozen, ~100

  • ¼cup granulated sugar and 1 t cinnamon for cinnamon sugar step at baking

In a medium bowl, whisk flour, cocoa powder, baking soda, salt, and optionally cayenne and 2 teaspoons ground cinnamon.

Your rating: None

Chicken and Dumplings


  • 8 cups chicken broth
  • 1 chicken cut into pieces
  • 1 onion
  • 3 large carrots cut into thirds
  • 3 stalks celery cut into thirds
  • salt & pepper to taste
  • bay leaf or a pinch of poultry seasoning optional


  • 1 ¾ cups flour plus extra for dusting
  • ⅓ cup shortening
  • ½ teaspoon baking powder
  • ¾ cup milk
  • ½ teaspoon salt

Broth Instructions

Combine chicken, onion, carrots and celery in a large pot. Season to taste.

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Peanut Brittle

  • 1 cup white sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • ¼ teaspoon salt
  • 1 cup peanuts (ideally raw peanuts with the skins, but roasted is ok, and if salted, omit the salt)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon baking soda


Have all ingredients measured out before starting.

Grease a large rimmed baking sheet. Set aside.


Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat. Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes.

Your rating: None


Chilaquiles at Casa Roja

Loosely based on guidance from ;

  • Thick corn tortilla chips (or fry stale corn tortillas)
  • Salsa rojo or verde
  • Protein (optional, could include chicken, chorizo, fried eggs, or a combination)
  • shredded mild cheese (chihuahua, monterrey jack)

  • Refried beans, avocado, crema, and more for serving.

Your rating: None Average: 4 (1 vote)

Fish and Chips

Fish and Chips

4 cups vegetable/canola or peanut oil, for deep frying
1 pound cod, cut into 3-inch pieces
1 cup rice flour, divided
½ cup AP flour
2t fine sea salt, divided
1¼t baking powder
¼t cayenne pepper
1 cup cold lager beer
lemon wedges, tartar sauce, and malt vinegar for serving

In advance:

  • Heat the oil in a Dutch oven over medium-high heat until 365ºF.
  • Prepare a wire rack over a rimmed baking sheet.
  • Place 1/3 cup of the rice flour in a pie plate.
Your rating: None Average: 4 (1 vote)

La Vie En Rouge

  • 2 rosemary sprigs
  • 1 1/2 ounces brandy-based orange liqueur
  • 1 ounces cranberry sauce or syrup
  • 1/2 ounce freshly squeezed lemon juice

Adapted from

Muddle 1 rosemary sprig with the cranberry and lemon juice. Fill the shaker with ice, add orange liqueur, and shake vigorously, Strain into an old-fashioned glass with fresh ice.

Garnish with a sprig of rosemary.

Your rating: None

Mincemeat Pie

Mincemeat pie written recipe

1/2 jar Crosse and Blackwell's mincemeat pie filling
2 apples, cored, peeled and chopped
1/4 c sugar
1/2 c pecans, lightly chopped

Put in unbaked pie shell with a lattice crust top

Bake at 400° for 15 min, then at 350° for 45 min

Your rating: None

Ham Sliders

Ham Sliders

Wow. Thank you, Kitchn, for introducing this into our lives.

Makes 12 sliders

1 tablespoons unsalted butter, melted
~ 4 tablespoon Dijon mustard
1 (12-ounce) package Hawaiian sweet rolls, such as King's
~ 12 slices Swiss cheese (about 7 ounces)
~ 12 slices deli ham (about 10 ounces)
1 teaspoon poppy seeds


Arrange a rack in the middle of the oven and heat the oven to 350°F.

Your rating: None Average: 5 (1 vote)

Ginger-Garlic Shrimp With Coconut Milk

Shrimp with Coconut Sauce

Fast and easy weeknight meal from New York Times.

Serves 3-4

2 large garlic cloves, minced
1 teaspoon minced ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced

Your rating: None Average: 3 (1 vote)

Salmon with Couscous and Arugula

Salmon with Couscous

This New York Times cooking recipe was a nice combination of flavors and textures. We did what many reviewers suggested and served it decomposed for assembly tableside. Each component of this dish could easily be made ahead and served a day or two later.

~1.5 lb salmon fillets
Olive oil
Kosher salt and black pepper
1 teaspoon ground cumin, divided
½ teaspoon ground turmeric
2 limes, 1 zested and juiced, the other quartered for garnish

Your rating: None Average: 3 (1 vote)

Easy Chicken Souvlaki


This New York Times Cooking recipe was surprisingly easy and delicious... and it makes great leftovers. Winner!

2 cups plain Greek yogurt
9 garlic cloves, finely grated
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken (your choice thighs or breasts)
3-4 mini cucumbers
1 large tomato
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
½ cup Kalamata olives, pitted and halved

Your rating: None Average: 4 (1 vote)

One Pot Chicken, Rice, and Beans

Skillet Chicken

This New York Times recipe is good for a dinner party. It easily serves 4-6 and spends 40 minutes unperturbed in the oven, making it something that can cook during cocktails and chit chat. We made just a few tweaks to the original recipe.

Your rating: None Average: 4 (1 vote)

Lemon Chicken Breasts


This New York Times cooking recipe was very easy (as promised), and seems easily adaptable. Want SW flavors? Replace herbs with peppers and lemons with limes. Looking for Levantine? Try oranges, cloves, and cinnamon! (Disclaimer: we used fresh herbs; I'm not sure which dried spices would be okay if you decide to mix it up.)

3-4 medium boneless, skinless chicken breasts (about 8 ounces each)
½ cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded

Your rating: None Average: 3 (1 vote)

Smashed Tempeh with Sambal

I was intrigued by New York Times recipe, and honestly wasn't sure we were going to like it. But it turned out well, and we would make it again.

4 garlic cloves, peeled and minced
2 teaspoons ground coriander
1 ¼ teaspoons fine sea salt
16 ounces/455 grams tempeh, cut into ¼-inch-by-2½-inch slices
¼ cup canola oil, plus more as needed

¼ cup canola oil
4 medium tomatoes, halved and thinly sliced
7 medium shallots, peeled and sliced

Your rating: None Average: 3 (1 vote)

Curried Lentil, Tomato, and Coconut Soup

You know, I wasn't sure what cuisine this Yotam Ottolenghi recipe, courtesy of Bon Appetit was going to be. I assumed Levantine purely because it was an Ottolength recipe, but the combination of coconut milk, curry powder, and lime should have tipped me off to the final delicious bowl being somewhere closer to Southeast Asia than Eurasia.

In any case, I really loved this soup and would make it again and again as a filling yet relatively healthy meal.

Your rating: None Average: 4 (1 vote)

Poke Bowl


The free-wheeling cousin of sushi, a good poke bowl can be a make-your-own adventure meal with whatever you have on-hand. The fish can be sauced or un-sauced, depending on your preference. Here are some ideas:

To season your fish, mix together the following to taste:
Soy sauce
Sesame oil
Rice vinegar
Green onion

To make your poke bowl, compose many or few of the following together in a bowl:
Sushi rice flavored with rice vinegar and sugar and/or mirin
Tuna or salmon, seasoned (or not) as above

Your rating: None Average: 4 (1 vote)


A simplified version of this Kitchn recipe, this is a nice accompaniment to sushi and other Japanese meals.

2-3 Persian or mini cucumbers, cut to desired size/shape
1 teaspoon kosher salt, divided
1 tablespoon rice vinegar
1/2 tablespoon mirin
1/4 teaspoon granulated sugar
1/8 teaspoon red pepper flakes
1/2 tablespoon toasted sesame oil
1 medium scallion, thinly sliced
1/2 tablespoon toasted sesame seeds
Furkiake seasoning (optional)

Your rating: None Average: 4 (1 vote)

Pineapple-Marinated Chicken

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

Your rating: None Average: 3 (1 vote)

Pineapple Chow

Pineapple Chow.jpeg

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

Your rating: None Average: 4 (1 vote)

Crispy Gnocchi with Cherry Tomatoes and Cheese

Crispy Gnocchi.jpeg

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Your rating: None Average: 4 (1 vote)


  • 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste
Your rating: None Average: 5 (1 vote)

Pumpkin Lasagna

Pumpkin Lasagna.jpg

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Your rating: None Average: 2 (1 vote)

Bourbon Chicken

Bourbon Chicken.jpg

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.




  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • 3
    Your rating: None Average: 3 (1 vote)

    Sushi Bake

    Sushi Bake.jpeg

    Who knew we'd been eating sushi wrong all this time? Apparently Filipinos and Hawaiians.

    I used this website for guidance and accompanied it with this cucumber salad.

    Your rating: None Average: 5 (1 vote)

    January 2021 Menus (Mexican, Italian, Japanese, Chinese,

    Menu for the week of Jan 1: Back to Reality


    Creamy Macaroni and Cheese (w/ Ham)


    This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

    Your rating: None Average: 5 (1 vote)

    Small Batch Eggnog

    Courtesy of Smitten Kitchen.

    1 large egg, ideally pasteurized [see Note]
    1 tablespoon plus 1 teaspoon granulated sugar
    6 tablespoons rum, brandy, whiskey, or a combination thereof
    1/4 teaspoon vanilla (optional)
    1/8 teaspoon ground cinnamon (optional)
    4 to 6 tablespoons milk
    4 to 6 tablespoons heavy cream
    Freshly grated nutmeg

    Separate your egg, placing the yolk in one bowl or jar and the white in another.

    Your rating: None

    Easy Shrimp Scampi

    Shrimp Scampi.jpeg

    Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

    Serves 2

    2 tablespoons butter
    2 tablespoons extra-virgin olive oil
    4 garlic cloves, minced
    ½ cup dry white wine or broth
    ¾ teaspoon kosher salt, or to taste
    ⅛ teaspoon crushed red pepper flakes, or to taste
    Freshly ground black pepper
    3/4 pounds large or extra-large shrimp, shelled
    ⅓ cup chopped parsley
    Freshly squeezed juice of half a lemon

    Your rating: None Average: 4 (1 vote)

    Spicy Shrimp Salad

    Spicy shrimp salad

    A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

    3 ounces lime juice (from about 3 limes)
    3 tablespoons fish sauce
    1 ½ tablespoons sugar
    2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
    2 finely chopped Thai bird chiles, or to taste
    1 pound large shrimp
    2 stalks lemongrass, outer layers removed and white parts finely sliced
    1 large shallot, thinly sliced

    Your rating: None Average: 4 (1 vote)

    Chicken Pot Pies


    This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens, but it scales further up also. Highly recommend par-baking and freezing.

    • salt-only Pie crusts (we like bottom crusts as well as on top) - for 12 small baking tins we needed 4 full crusts.
    • 4 Tablespoons Butter (or chicken, duck fat)
    Your rating: None Average: 5 (1 vote)

    Menu for the week of Mardi Gras (Feb 24)

    Sat: Shrimp and grits (use Shrimp and Grits Recipe instead of Shrimp a la plancha and Grits with Creole Chutney) w/ salad
    Sun: Fried Chicken w/ Dill Cucumber Salad, Deviled Potato Salad or Deviled Egg Potato Salad {Creamy & Chunky!}
    Mon: Fried chicken cobb salad (lettuce, tomato, red onion, avocado, bacon, hard-boiled egg, fried chicken)
    Tue: Gumbo w/ white rice, green veg
    Wed: Sloppy Joe on hamburger buns w/ pickles and onions, potato salad, green veg
    Thus: Gumbo and/or leftover sloppy joes
    Fri: Out or leftovers

    Fried Chicken

    Menu for the week of Jan 26 (Mediterranean)

    Sat: Brick Chicken [make extra for grain bowls] w/ green salad and Yogurt Dips
    Make Kofta (Mediterranean Meatballs)
    Sun: Persian Herb and Leek Frittata Recipe w/ green salad, Mujadara Recipe
    Mon: Shrimp Saganaki w/ green veg
    Tue: Kofta (Mediterranean Meatballs) w/ pita, yogurt sauce, green veg
    Wed: One-Skillet Roasted Butternut Squash with Spiced Chickpeas Recipe pluck parsley, make dressing?
    Thus: Leftover chicken w/ Moroccan Carrot Salad
    Fri: Eat all the leftovers (shrimp, frittata, carrot salad, green beans)

    Menu for the week of Jan 13

    Sat: Lasagna w/ broccolini
    Sun: [grill chicken] Smoked salmon w/ focaccia, green veg,
    Mon: Chicken Caesar Salad w/ focaccia croutons
    Tue: Leftover lasagna
    Wed: Fried eggplant w/ marinara sauce
    Thus: Leftover lasagna
    Fri: Leftover lasagna for lunch; D: BBQ

    Menu for the week of Jan 2 / Jan 6: Asian

    Thus: Sushi
    Fri: Quiche and green salad [marinate steak]
    Sat: Spicy Tamarind Hanger Steak [double to use in grain bowls] with rice and Mango and Cucumber Chow
    Sun: [make soup, spicy tofu crumbles]
    Mon: Chicken and Rice Soup with Green Chiles and Ginger Recipe
    Tue: Herb Salad with Thai Beef or Chinese Sweet Sausage with leftover tamarind steak

    Fattoush Salad

    Fattoush Salad

    The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.


    1 whole wheat pita bread
    [roughly equal parts cucumber, tomato, red pepper + half-part onion]
    1 large English cucumber OR 2 small Persian cucumbers, diced

    Your rating: None Average: 5 (1 vote)

    Menu for the week of Feb 24: Pan-Asian

    Sat: sushi rice, fish, seaweed, avocado, cucumber; grainbowl/pickling/prep; marinate steak
    Sun:(sunny, 65) x2 (rain) w/ veg, white rice-- make
    Mon: frozen stuff w/ veg and maybe fried rice (carrots, peas, scallion, stir fry cans, egg)
    Tue: Order in / maketto
    Wed: -- steak, pickled stuff, cucumbers, fresh peppers, herbs, ficelli?

    Menu for the week of Return from Vacation: Italian! (Feb 13)

    Wed: Barley Risotto
    Thus: (Valentine’s Day) Panzanella salad
    Fri: Neapolitan pizza (prosciutto, red onion?, basil, arugula, fresh parmesan)
    Sat: Union market early dinner date with Noah?
    Sun: Lasagna (batch x3 + extra marinara sauce for freezing) with caesar salad (make extra dressing)

    Menu for the week of January 26: Winter Med

    Menu for the week of Jan 18: Getting ready for our trip to the DR (Caribbean)

    Sat: Jerk shrimp with and bok choi
    Sun: with green salad
    Mon: with green veg (Ja recipe: ? )
    Tue: Caribbean salad (jerk shrimp, mango, cucumber, tomato, avocado, mango dressing?) a la
    Wed: Leftover brown stewed chicken with rice and beans
    Thus: Leftover macaroni pie with green salad

    Sunomono-ish Cucumbers

    Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

    1 pound Persian or English hothouse cucumbers
    1 teaspoon kosher salt, plus more
    3 scallions, sliced
    4 tablespoons unseasoned rice vinegar
    1 teaspoon toasted sesame seeds
    Red chili flakes

    Your rating: None Average: 3 (1 vote)

    Broiled Salmon with Sesame Seeds and Scallions


    Tasty and easy Bon Appetit recipe, tweaked only ever so slightly.

    Serve with steamed white rice and a vegetable side such as sunomono-style cucumbers or stir-fried broccoli.

    2 garlic cloves, thinly sliced
    3 tablespoons fresh lime juice
    2 tablespoons soy sauce
    2 teaspoons honey
    1 tablespoon plus 2 teaspoons vegetable oil

    Your rating: None Average: 4 (1 vote)

    Sesame Noodles with Crispy Tofu

    This Bon Appetit recipe was good, but I've posted it here with a few tweaks we'd recommend for next time.

    Your rating: None Average: 3 (1 vote)

    Menu for the week of Jan 14: A really well-coordinated Asian menu

    Sat: w/
    Sun (snow): w/ and white rice; fry tofu for spicy crumbles and sesame noodles
    Mon (snow day):
    Wed: some trader joe’s frozen stuff w /

    Menu for the week of post NY denouement (moar Mexican fiesta)

    Sat: with shrimp
    Sun: ceviche and popcorn
    Mon: Mexican salad -- greens, avocado, pepper, onion, shrimp, corn?
    Tue: Pupusas with curtido
    Wed: Turkey enchiladas with side salad
    Thus: Weird corn cake cheese things from Sixties Safeway
    Fri: Nachos or Order in

    Menu for the week of New Year’s (Dec 29)

    Sat: Rotisserie chicken, rice, black beans, maduros from freezer
    Sun: NYE / salmon and cheeses, baguette, crackers, mushrooms, etc.
    Tue: Tamales with beans
    Wed: w/ brussels sprouts, fingerling potatoes, last of thanksgiving rolls
    Thus: Fish tacos with frozen fish sticks
    Fri: Quesadillas w/baby spinach

    Menu for the week of Christmas

    Sat: Out for steak
    Sun: something with chicken , brussels sprouts, biscuits?
    Mon: Ham, corn pudding, rolls, kale salad, cranberry sauce
    Tue: [sausage, orange bread breakfast] Smoked salmon with cheeses, baguette, etc.
    Wed: chicken caesar salad
    Thus: Ham leftovers
    Fri: order in pizza

    Fried Chicken

    Fried Chicken
    • 2 tablespoons kosher salt, divided
    • 2 teaspoons plus 1 tablespoon freshly ground black pepper
    • 1 1/2 teaspoons paprika
    • 3/4 teaspoon cayenne pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1 3–4-lb. chicken parts (just boneless breasts worked fine)
    • 1 cup buttermilk
    • 1 large egg
    • 2-3 cups all-purpose flour
    • 1 tablespoon cornstarch
    • 1 qt Peanut oil (for frying)
    Your rating: None Average: 5 (1 vote)

    Bahn Mi

    Bahn Mi

    An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

    • Rolls
    • Protein of choice
    • Crunchy veg - cucumber, jicama
    • Pickled veg - carrots
    • Spicy veg - jalapeno
    • Herbs - cilantro, mint
    • Mayo
    • Other sauces of choice
    Your rating: None Average: 4 (1 vote)

    Mango and Cucumber Chow

    Mango Chow

    Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

    1 small shallot, thinly sliced into rings
    2 garlic cloves, finely grated
    ½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
    2 Tbsp fresh lime juice
    ½ teaspoon kosher salt
    1 ripe but firm mango, peeled, cut into ½-inch-thick spears
    ½ English hothouse cucumber

    Your rating: None Average: 5 (1 vote)

    Menu for the week of March 11 (Mediterranean)

    Sat: Kitchen sink salad, Thanksgiving Rolls
    Sun: [make double batch and freeze] with basmati rice, veg, yogurt sauce, and
    Mon: [A out] leftover kofta with pita, yogurt sauce, leftover parsley salad, tomato, onion, etc.
    Tue: Audrey’s chicken with
    Wed: Mediterranean salad with feta and chickpeas
    Thus: Berber eggs with pita
    Fri: [A out] Eat all the leftovers?


    Menu for the week of Feb 26 (Gumbo)

    Sat: Spicy Shrimp and cheesy grits with green veg
    Broth, bell pepper, onion, garlic, bacon fat, “Cajun seasoning”, beer?
    Sun: Tuna steak sandwiches w/ fresh shucked oysters and green veg
    Mon: Gumbo, baguette, rice, salad and/or veg
    Tue: Oyster Po Boys (use sweet/spicy pickles) - buy TUE: oysters, bread
    Wed: [Po’boys for lunch] Out to Union Market

    Menu for the week of Feb 12 (Mexican)

    Mon: district taco
    Tue: fish tacos, shopping and make salsa
    Wed: chicken rice and beans
    Thus: taco salad
    Fri: chicken enchiladas

    Menu for the week of Jan 22 (Asian)

    Sat: Ethiopian
    Sun: tamarind beef
    Mon: crispy rice salad
    Tue: sushi
    Wed: beef salad
    Thus: takorean tofu salad
    Fri: Leave for Vienna

    Korean Kale Slaw

    Crispy Chicken Thighs with Harissa

    Crispy Chicken Thighs with Harissa

    Via Bon Appetit, with some modifications:

    • 4 small bone-in, skin-on chicken thighs (about 2 pounds total)
    • Kosher salt
    • Very small potatoes (or sunchokes?), cut down to 1" diameter pieces (about 6 fingerling potatoes)
    • 2 tablespoons harissa paste
    • 2 tablespoons extra-virgin olive oil, divided
    • 2 medium leeks (white and light green parts), cleaned, thinly sliced
    • 5 garlic cloves, crushed
    Your rating: None Average: 4 (1 vote)

    Savory Bread Pudding

    Courtesy of Cowgirl Creamery. Could easily be made vegetarian.

    1 lb. Andouille Sausage - small diced
    1 medium Onion - small diced
    3 stalks Celery - small diced
    1 lb. Cremini Mushrooms - small diced
    1 Tbsp. Garlic - minced
    2 Tbsp. Thyme - chopped
    1 lb. Stale Bread - large diced
    6 Eggs
    2 cups Heavy Cream
    1 cup Chicken Stock
    4 oz. Cowgirl Creamery Crème Fraiche (plus more for serving)
    8 oz. Cowgirl Creamery Wagon Wheel - grated
    Salt & Pepper - to taste
    1/8 lb. Butter
    1 bunch Chives - thinly sliced

    Your rating: None

    Menu for the week of Jan 8: Italian

    Sat: Laura and Tom’s Lasagna, arugula salad
    Sun: Order in
    Mon: Leftover lasagna, green salad, bread
    Tue: Leftovers
    Wed: Ravioli w/ veg marinara, asparagus
    Thus: Italian Composed Salad with ficelle
    Fri: Garlic scape pasta w/ mushrooms, green beans ; Kat’s thing?


    Menu for the week of Dec 30

    If you squint your ears it sounds like Spanish
    Sat: Mexican salad (greens, avocado, bell pepper, tomatoes, crispies)
    Sun: NYE - salmon and cheeses
    Mon: NYD -- black eyed peas, VA ham slice, cornbread, greens
    Tue: Beef enchiladas (5 ready to bake) w/frijoles, salsa, sour cream + veg
    Wed: Huevos Rancheros w/ frijoles, salsa, sour cream + salad?
    Thus: Neapolitan Pizza w/ canned toms, salad; bloody marys
    Fri: Market pasta w/ marinara, green salad, garlic bread

    Enchiladas with Jon Hot Sauce Sauce

    Menu for the week of Dec 23

    Sat: Leftover Indian: Saag paneer, naan, chana chaat, rice
    Sun: Xmas eve - smoked salmon, cheeses, olives, mushrooms, baguette, moroccan carrot salad
    Mon: Xmas - Duck leg confit, artichoke, salad, baguette, apple tart from Blue Duck tavern with leftover caramel sauce and whipped cream
    Tue: Chili w/ baked potato
    Wed: Seventh Hill
    Thus: Salad (beets?) (bake sweet potato, beets) w/ Apple tart from Blue Duck Tavern
    Fri: Chili w/ baked potato, green beans (A: Work, J: Trader Joe’s?)

    Duck Leg Confit

    Menu for the week of Dec 16

    Sat: Turkey and dressing
    Sun: Enchiladas from friends
    Mon:, Enchilada night 2
    Tue: [prep naan] tandoori/tikka chicken kebabs, rice, raita “salad”
    Wed: Indian salad night, naan
    Thus: saag paneer, naan, chana chaat, rice
    Fri: Leftover chicken, naan, rice, raita “salad”

    Menu for the week of Dec 10

    Sat: Chicken and stars soup
    Sun: Out to Ambar
    Mon 12/11: Out to Acqua al 2
    Tue 12/12: Turkey sandwiches, latkes, big salad, apple pie
    Wed: Bernice’s Brisket with red potatoes, salad
    Thus: Pimento Mac, asparagus, green salad
    Fri: Chicken and stars soup

    Menu for the week of Dec 3

    Sat: Take-out (pizza)
    Sun: Steak [smoke salmon], potatoes, beets, green salad, baguette
    Mon: Smoked salmon on baguette, cheeses, yogurt sauce, dill pickles, pepper jelly
    Tue: Caramelized garlic quiche, asparagus, and green salad
    Wed: Salad night (apple, cheese, beets, nuts) with any remaining baguette
    Thus: Caramelized garlic quiche, green beans, green salad
    Fri: Salmon and bagels for lunch; ChiKo for dinner with Dean

    Caramelized Onion Quiche

    Menu for the week of Nov 25

    Sat: [smoked salmon lunch] Thanksgiving take 2, defrost lasagna
    Sun: Lasagna w/ caesar salad, garlic bread
    Mon: Pasta w/ mushrooms and garlic scape pesto
    Tue: Lasagna leftovers / caesar salad
    Wed: Panzanella Salad night
    Thus: Take out
    Fri: Lasagna leftovers / caesar salad / broccoli

    Panzanella Salad

    Menu for the week of Nov 19

    Sun: w/ brussels sprouts
    Mon: Fall Salad (apples, cranberry cheese, spiced pecans)

    * Defrosted turkey
    * Dressing
    * Baked sweet potatoes with marshmallows
    * Cranberry sauce
    * Dinner rolls
    * Pumpkin Pie

    Fri: Smoked salmon, cheeses, pepper jelly, veg plate, salad

    Smoked Turkey

    Aloo Chat

    Aloo chat

    1 pound small Yukon Gold potatoes, scrubbed
    1 small onion, chopped
    2 serrano chile, seeds removed if desired, chopped
    1 2-inch piece ginger, peeled, chopped
    1 cup chopped fresh cilantro, plus more for serving
    ¼ cup vegetable oil
    1 can chickpeas, rinsed, patted dry
    Freshly ground black pepper
    2 teaspoons chaat masala
    2 tablespoons prepared tamarind chutney, divided
    pinch of sugar

    1 cup raita yogurt

    ¼ cup sev or similar/fried noodles

    Your rating: None Average: 4 (1 vote)

    Icelandic Langoustine Stew

    A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

    • 2 lb. shell-on whole langoustines
    • 8 tbsp. unsalted butter
    • 2 tbsp. olive oil (for stock)
    • 2 carrots, minced (for stock)
    • 2 stalks celery, minced (for stock)
    • 1 large yellow onion, minced (½ for stock)
    • 2 tbsp. tomato paste
    • 2 tsp. paprika
    Your rating: None

    Wheat sandwich bread


    This recipe presumes a bread machine.

    • 1⅓ c water
    • ¼ c grains (fast-cooking better)
      ⅛ c gluten
      2 cups wheat flour
      1 c less ⅛ white flour
      2 T dry milk
      2 t salt
      3 T honey (use a T measure to make indents in the flour, pour in)
      3 T butter in small pieces
      just less than 2t yeast on top

    Add ingredients in order - the gluten and flour will "float" on top of the water, make sure the grains you add are in the water to soak.

    Your rating: None Average: 4 (1 vote)

    Corned Beef (Hash)

    Corned Beef.jpeg
    • 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
    • 4 sprigs flat-leaf parsley
    • 3 bay leaves, torn
    • 1 tablespoon black peppercorns
    • 1 tablespoon coriander seeds
    • 1 tablespoon yellow mustard seeds
    • 1 medium onion, peeled, halved through root
    • 1 large russet potato, peeled, halved crosswise
    • 1 12-ounce bottle Guinness stout or other stout or porter
    • 4 bay leaves
    • 1 tablespoon coriander seeds


    • ¼ cup chopped fresh flat-leaf parsley, plus more for serving
    Your rating: None Average: 3 (1 vote)

    Menu for the week of Mar 19

    Sun: Corned beef w/ roast veg ; make bread
    Mon: Cured salmon with rye bread/toasts, etc.
    Tue: baked potato with corned beef
    Wed: corned beef sandwiches
    Thu: Cured salmon salad
    Fri: Corned beef hash w/egg []

    Corned Beef Hash

    Cheese Souffle

    A recipe not yet tried from Cook's Illustrated.

    Your rating: None

    Vietnamese Pho

    An untried recipe from Cook's Illustrated.

    Your rating: None

    Pumpkin Recipes Galore

    Some untried pumpkin-based recipes from one of our local farmer's market vendors.

    Your rating: None

    Menu for the week of Jan 15 (Icelandic)

    Sun: Icelandic fish stew / plokkfiskur with Rye Bread Toasts + blueberries and skyr for dessert,
    Mon: Hot dogs with crunchy onions and other crazy addons
    Tue: Icelandic Salad (w/ smoked salmon?)
    Wed: Indian order-in
    Thu: Leftover fish stew
    Fri: Langoustines and salad


    Plokkfiskur (Icelandic Fish Stew)


    Serves 4

    • 1 lb cod, haddock, or halibut filet
    • 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
    • 1 small white onion, diced
    • 12 oz milk
    • 3 tbsp butter
    • 4 tbsp flour
    • salt and pepper
    • (mustard? Curry? thyme? )
    • ½ cup of breadcrumbs
    • 1 cup grated cheese (edam or mild, easy-melting cheddar)
    • 2 tablespoons chives
    • White wine (optional)

    Serve with plenty of rye bread and butter!

    Salt fish and turn on broiler to low

    In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

    Remove fish and set aside, reserving liquids.

    Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

    Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

    Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
    Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

    Add potatoes and stir briskly to break up the potatoes a bit.

    Add fish & stir gently. Adjust seasoning / salt and pepper.

    Fish stew base can be made up to this point and reserved for serving at a later time.

    DAY OF:
    Spoon into ramekins or another baking dish.
    Add bread crumbs and cheese.
    If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
    If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

    Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

    Your rating: None Average: 3 (1 vote)

    Mushroom Frittata

    Mushroom frittata

    ½ lb mushrooms
    1 leek
    2 cloves garlic
    kale or spinach
    1 medium white potato
    grated cheese
    5-6 eggs, well beaten

    Pre-heat oven to 375°

    Slice the white part of the leek, combine with diced garlic.

    In a large, oven-safe sautee pan or cast iron, sautee in olive oil until soft and lightly browned. Add in muchrooms and more olive oil as needed, continue until mushrooms are cooked, soft, and reduced in size. Add in balsamic vinegar kale an continue sauteeing until fully wilted and reduced. Remove from pan and set aside.

    Your rating: None Average: 3 (1 vote)

    Menu for the week of Jan 1

    Sun: Tuscan baked chicken with salad or green veg
    Mon: Mushrooom fritatta (potato “crust,” sauteed onions, mushrooms, spinach, eggs, cheese)
    Tue: Lasagna and green salad
    Wed: Chicken caesar salad
    Thu: Shrimp saganaki with green veg
    Fri: Leftover fritatta with salad

    Mushroom frittata

    Menu for the week of Dec 10

    Sat: Holiday Parties
    Sun: with shallot sumac yogurt sauce
    Mon: Kale and brussels sprouts salad
    Tue: Holiday Parties
    Thu: J leftover kofta with pita
    Fri: Leftovers
    Sat: Out
    Sun: with romanesco


    Sweet Potato Pecan Casserole


    Courtesy of the internet and tweaked to address some errant sweet potato purchases. The tweaked version was a big hit!

    Fills a ~9x13 oval dish.

    1 pound purple or white sweet potatoes (about 2 medium)

    2.5 pounds orange sweet potatoes (about 4-5 medium)
    1 egg
    1/4 cup butter, melted
    1/3 cup brown sugar
    1 tsp salt
    1/4 cup milk or heavy cream

    1/8 cup brown sugar
    2 Tbsp flour
    1/4 cup melted butter

    Your rating: None Average: 4 (1 vote)

    Devils Tears

    • 2 parts rye
    • 1 part scotch
    • juice of 1 lemon
    • 1 dash angostura bitters
    • 1 tsp saltwater

    Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

    Your rating: None Average: 4 (1 vote)

    Huevos Rancheros

    Huevos Rancheros

    A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.

    * 3 whole dried ancho and/or pasilla peppers
    * 1 canned chipotle chile
    * 1/4 cup canola oil, divided
    * 1 small yellow onion, thinly sliced
    * 4 medium cloves garlic, thinly sliced
    * 1/2 teaspoon dried oregano
    * 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)

    Your rating: None Average: 4 (1 vote)


    Courtesy of Country Hen Eggs.

    • 1 cup organic milk (low fat if you prefer)
    • 1 Country Hen certified organic egg
    • 1 tbs. of Vermont Maple Syrup
    • 1 tsp. of vanilla flavoring
    • 1 jigger of brandy (or Kahlua, Irish Whiskey, etc.)

    Pour all ingredients into a blender and mix on high for about 20 seconds. Pour and sprinkle with nutmeg. Serves one. Very refreshing and nutritious drink.

    Your rating: None

    Menu for the week of Feb 22: Italian

    Sat: Steak and salad
    Sun: Pizza
    Mon: Salad (w/leftover veg)
    Tue: White bean ragout
    Wed: Leftovers

    White Bean Ragout

    Menu for the week of Feb 7 (Mexican)

    Sat: Jon returns! Chicken tacos
    Sun: Chiles rellenos with pinto beans and poblano rice and salad
    Mon: Fish tacos w/ beans and rice
    Tue: tortilla soups
    Wed: Taco salad
    Thu: Chile-and-Olive-Oil-Fried Egg with Avocado and Sprouts

    Poblano Rice

    Menu for the week of Jan 31 (Asian)

    Sat: crispy orange beef w/white rice and broccoli
    Sun: Rotisserie Chicken, Rice and Beans
    Mon: Crab sushi
    Tue: Chinese chicken salad
    Wed: Leftover beef
    Thu: Chinese chicken salad
    Fri: Asian grain bowl

    Crispy Orange Beef

    Berber Eggs

    Berber eggs

    Bon Appetit called this recipe Tunisian-style eggs, but we instantly recognized it as a close cousin to the Berber Eggs we had for breakfast in Morocco. We tweaked the recipe slightly, and it was delicious!

    Serves 2

    1 tablespoon olive oil
    1/2 medium red onion, chopped
    2 garlic cloves, finely chopped
    2 red bell peppers, cored, chopped or thinly sliced into strips
    1/2 large tomato, finely diced
    3+ tablespoon harissa paste and/or dried spice mix

    Your rating: None Average: 4 (1 vote)

    Menu for the week of Jan 24 (North African / Mediterranean)

    Fri:  w/broccoli
    Sat: w/salad and couscous
    Mon: Out with Laura and Tom
    Tue: w/broccoli   
    Thu Leftover Lamb w/ salad and couscous
    Fri: Garrison
    Sat: Chiles Rellenos for dinner

    Skate and Pasta

    Menu for the week of Jan 10 (Levantine)

    Mon: workshop dinner? OR salad and cottage cheese
    Tue: Lebanese Taverna w/ Ian
    Wed: Leftover Tah Chin OR salad and cottage cheese
    Thu: Baby spinach salad with dates and almonds
    Fri: Leftover Tah Chin

    Tah Chin

    Menu for the week of Jan 3

    Sun: Eggplant Parmesan with green salad
    Mon: Kitchen Sink Salad
    Tue:  Saag paneer w/ rice
    Wed: Ham sammie
    Thu: Salad and cottage cheese
    Fri: Salad and cottage cheese


    Via wikipedia: "The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass."

    4.5 cl gin
    1.5 cl lemon juice
    1.5 cl maraschino liqueur

    Your rating: None

    23 Skiddoo

    Via :

    1 ounce gin
    1/2 ounce St Germain Elderflower Liqueur
    1/4 ounce thyme syrup
    1/4 ounce fresh lemon juice
    3 ounces chilled sparkling wine
    Garnish: thyme sprig

    Fill mixing glass with ice, add gin, St Germain, thyme syrup, and lemon juice. Stir until cold. Strain into flute, top with sparkling wine and garnish with thyme sprig.

    Your rating: None

    Menu for the week of Dec 26 (misc and cabin)

    Sat: Out for Ethiopian?
    Sun: Saag paneer w/ basmati rice [make grain bowl fixins - grains, root vegetables roasted in duck fat? (+ carrot, red onion), green veg, halloumi, eggs]
    Mon: Ham + dressing waffles + salad
    Tue: Root vegetable salad - spinach and/or kale, roasted root veg, apple, roasted red onion, spiced pecans, parsley, cheese?)
    Wed: Saag paneer w/ basmati rice
    Thu-Sat: Cabin

    Saag Paneer

    Menu for the week of Dec 19 (Brunch for dinner!)

    Sat: Carol Sing
    Sun: Skate w/ pasta, artichoke, romanesco, baguette
    Mon: Smoked salmon with latkes [sour cream + apple sauce], cheeses, baguette, green salad, etc.
    Tue: + leftover salmon + grains  
    Wed: 2nd caramelized garlic quiche + romanesco
    Thu: Xmas eve party
    Fri: [Xmas] Ham + dressing waffles + salad

    Menu for the week of Nov 30/Dec1 (Mexicanish)

    Sat: Chiles rellenos
    Sun: Turkey leftovers
    Mon: mole enchiladas
    Tue: A salad and cottage cheese
    Wed: A salad and cottage cheese
    Thu: Eat all the leftovers!!

    Goat Cheese and Corn Mole Enchiladas

    Poblano Rice

    Poblano Rice

    Cribbed from Marcela.

    3 tablespoons vegetable oil, divided
    1/2 medium white onion, chopped
    2-3 poblano chiles, stemmed, seeded and chopped
    1 clove garlic, peeled and roughly chopped
    1 cup chicken or vegetable broth, plus more if needed
    1 cup long grain rice

    Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
    Add the onions and saute until translucent, about 3 minutes.
    Add the poblano chiles and saute, about 8 minutes.

    Your rating: None Average: 4 (1 vote)

    Frisco Sour

    2 ounces rye whiskey
    ½ ounce Benedictine (see note above)
    ½ ounce fresh juice from 1 lemon

    Fill a cocktail shaker with ice. Add rye, Benedictine, and lemon juice. Shake until well chilled, about 15 seconds. Strain into cocktail glass and serve.

    Some history:

    Frisco Sour
    Your rating: None Average: 3 (1 vote)

    Pumpkin Curry

    Pumpkin Curry
    • 2 lbs pumpkin
    • 14oz (1 package) Firm tofu, optional
    • 4 cups (2 cans) coconut milk (can use light milk, and/or sub in a cup of water)
    • 3-5 tablespoons Vegetarian Red Curry Paste
    • 8 kaffir lime leaves
    • 2 chili peppers (fresh red thai, or 1 jalapeno)
    • 2" fresh galangal (peeled and thinly sliced), or 2 T galangal powder (or ½ equivalent ginger)
    • 1 tablespoon salt
    • 3 sprigs Thai basil

    We used a marina de chiogga pumpkin, but any firm, yellow-flesh, slightly sweet/nutty pumpkin will do.

    Your rating: None Average: 2.5 (2 votes)

    Cheesecake Brownies

    Cheesecake brownies (halloween edition!)

    Makes 16, 2-inch Brownies -- add food coloring (like yellow and red) to make it seasonal!

    Cream Cheese Filling

    • 4 ounces cream cheese, cut into 8 pieces
    • ½ cup sour cream
    • 2 tablespoons sugar
    • 1 tablespoon all-purpose flour

    Brownie Batter

    • ⅔ cup (3 1/3 ounces) all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 4 ounces unsweetened chocolate, chopped fine (Giaredehli or Hershey's)
    • 8 tablespoons unsalted butter
    • 1 ¼ cups sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    Your rating: None Average: 4 (1 vote)

    Green Sauce

    Green Sauce

    This sauce was AWESOME, and I made it all by myself.

    Makes about 1 cup:
    2 cups unpacked parsley
    1 cup unpacked mint
    1 cup unpacked basil
    1/4 cup olive oil
    1/4 cup white wine vinegar or rice vinegar
    Juice of 1 lemon

    Blend all ingredients, preferably with an immersion blender, until smooth.
    If needed, add more oil (and/or vinegar, to taste) to help blend.
    Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

    Your rating: None Average: 5 (2 votes)

    Caramelized Garlic Quiche

    Caramelized Onion Quiche

    For Crust (enough for two crusts - note, Jon finds this recipe difficult to work with, especially when doubled, and would consider using a different crust recipe next time)
    2½ cups all-purpose flour
    1 teaspoon kosher salt
    1 cup (2 sticks) chilled unsalted butter, cut into pieces
    2 tablespoons apple cider vinegar

    For Quiche:
    5 large eggs
    3 heads of garlic, cloves peeled
    Kosher salt
    1 tablespoon olive oil
    1 tablespoon balsamic vinegar
    1 tablespoon pure maple syrup
    1 teaspoon chopped fresh rosemary
    1 teaspoon chopped fresh thyme
    dash nutmeg
    Freshly ground black pepper

    Your rating: None Average: 5 (2 votes)

    Menu for Week of March 15th

    Sat: Carmelized Onion Quiche ; make corned beef, cure salmon
    Sun: Grill
    Mon: Leftover quiche +  salad w/ salmon and chevre
    Tues: Corned beef hash 
    Wed: Out
    Thus: leftovers

    Caramelized Onion Quiche

    Menu for Mar 7

    Sun: Fish tacos with Mango Salsa, Avocado, Tomatoes, Crema, Hot Sauces
    Mon: Rick Bayless salad with sautéed shrimp
    Tue: Tamales with black beans and crema; side salad
    Wed: Mexican Salad


    Feb 15: Ethiopian Week

    This week we finally tried making Ethiopian food for ourselves - it's one of our favorite meals to eat out, so it was high time we explored the process. For a first try with nothing to go on but some recipes gathered from the Internet, we did... OK. All of these need tweaking and further work to really match our favorites from the amazing Ethiopian restaurants in DC.

    Fasolia and friends

    ZilZil Tibs

    Beef Tibs

    14 ounces skirt steak
    2 1/2 tablespoons berbere rub (see above)
    4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
    1 large white onion, chopped (1 1/2 cups)
    1 large tomato, cut into large dice (1 1/2 cups)
    Kosher salt
    Freshly ground black pepper
    1/4 cup sliced jalapeño pepper (seeded or unseeded), or to taste

    Cut the meat into 1-inch strips, placing them in a bowl as you work. Sprinkle 1 1/2 tablespoons of the rub over them and toss to coat evenly. Cover and refrigerate for 1 hour.

    Melt half of the butter in a medium skillet over medium heat.

    Your rating: None Average: 3 (2 votes)



    2 C snapped green beans (2 parts)
    1 large carrot, stick-cut (1 part)
    1 large onion, thinly sliced
    1 tsp finely minced garlic
    1 tsp finely minced ginger
    1 tsp tomato paste

    2 oz vegetable oil
    ¼ tsp black cardamom
    ¼ tsp corriander

    jalapeno peppers, optional, to taste
    salt to taste

    Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

    Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

    Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

    Your rating: None Average: 2.5 (2 votes)

    Gomen Wot

    Gomen Wot

    ¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
    1 yellow onion, minced
    2 cloves garlic, minced
    2 tbsp. niq'r kibbe spiced, clarified butter
    ½" piece ginger, peeled and minced
    ⅛ tsp. black cardamom seeds
    ⅛ tsp. ground fenugreek
    ⅛ tsp. nigella seeds
    1 jalapeño, seeded, and minced
    Kosher salt and freshly ground black pepper, to taste
    White wine vinegar, to taste

    Heat butter in a 6-qt. pot over medium heat.

    Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

    Your rating: None Average: 3.5 (2 votes)

    Doro Wot

    Doro Wot

    4 chicken thighs
    2 T fresh lemon juice
    2 tsp salt
    2 onions, finely chopped
    ¼ C nit'r qibe (spiced butter, or just unsalted butter)
    4 cloves garlic, minced
    1" grated ginger

    2 tsp ginger
    ¼ tsp ground fenugreek
    ¼ tsp ground cardamom

    ¼ C Berbere
    2 T paprika
    ¼ C dry red wine
    2 C water water

    1 hard-boiled egg per person
    Salt and pepper to taste

    Break down, rinse, and dry the chicken pieces. Rub with lemon juice and salt.

    In a heavy enamel stew pot, cook the onions, dry, over moderate heat for about 5 minutes. Do not let brown or burn.

    Your rating: None Average: 3 (1 vote)

    Mesir Wot

    Mesir Wot

    1 C red lentils
    3 T nit'r qibe / oil
    1 large onion, chopped
    3 cloves garlic, minced
    1 tsp ginger
    ½ tsp ground cardamom
    ⅓ C berbere spice
    salt, pepper, sugar to taste

    Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.

    Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the berbere spice and cardamom, stirring constantly to cook spices through, about 1 minute

    Your rating: None Average: 3 (1 vote)

    Timatim (Ethiopian Tomato/Jalapeno) Salad

    Timatim Salad

    1 tbsp olive oil
    3 tbsp lemon juice
    1 medium onion, finely chopped
    2 large tomato
    2 jalapeño peppers, finely chopped
    1/2 tbsp salt

    Your rating: None Average: 5 (2 votes)

    Menu for Week of Feb 15th

    Sat: Blackened Red Snapper w/ dirty rice
    Sun: Gumbo w/ white rice
    Mon: Shrimp Louis Salad
    Tues: (wo)Mandate
    Wed: Oyster Po'boys
    Thus: Leftover gumbo
    Fri: Leftovers

    Gumbo and bread

    2015 Cleanse Menu

    Sun: Mahi Mahi with smashed white beans plus sauteed chard stems ... the white beans were really good. The rest...

    Mon: Barley Risotto (a favorite from last year) with roasted celery root

    Korean Kale Slaw

    TaKorean Spiced Kale Slaw with Hoisin Tofu

    Korean Kale Slaw

    So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

    Your rating: None Average: 4.5 (2 votes)

    Menu for Week of January 4th

    Sat: Chili w/ corn, tortillas, (soak pintos)
    Sun: ceviche w/popcorn, sweet potato, pintos
    Mon: Posole w/ salad (chili for lunch)
    Tue: ceviche tacos (posole for lunch)
    Wed: Chili
    Thu: Mexican Salad (chili for lunch)
    Fri: Posole w/ salad


    Homemade Applesauce

    Why didn't I do this sooner? These proportions make about a quart.

    6 medium apples (honeycrisp are a good choice)
    1/4 cup brown sugar
    1/2 cup apple juice/cider (substitute water)

    Core apples.
    Slice into wedges.

    In a large saucepan, combine juice, sugar, and apples.
    Bring to a boil, reduce heat to medium-low, cover and cook for approximately 30 minutes, until apples are soft.
    If necessary, allow to cook with cover off for a few minutes to reach desired liquid level (remember it will leech a little liquid when pureed).

    Allow to cool.

    Your rating: None Average: 4 (1 vote)

    Parmigiano Gelato

    Courtesy of The Washington Post Magazine.

    Your rating: None Average: 2 (1 vote)

    Falafelesque Fritters

    Falafel Fritters

    I found this recipe on the internet. It was easy to make and pretty tasty. Also, I would imagine you can use almost any green, making this a relatively healthy year-round dish.

    4 cups stemmed and torn collard greens or swiss chard (about 1/4 lb or 1 bunch)
    1 15.5 ounce can chickpeas, rinsed and drained (or about 2/3 cup dry beans, soaked and cooked)
    3 medium to large cloves garlic, chopped
    2 Tbsp tahini
    Juice of half a lemon
    1/4 tsp cumin
    1/4 salt
    1/4 black pepper

    Your rating: None Average: 3 (1 vote)

    Spicy Tamarind Hanger Steak

    Spicy Tamarind Hanger Steak

    3 chiles (Thai, serrano, or jalapeño), thinly sliced into rounds
    ¼ cup tamarind concentrate
    3 tablespoons light brown sugar
    1 tablespoon kosher salt
    1 tablespoon vegetable oil, plus 4 tsp more for cooking
    1½ pound hanger steak, de-membraned and cut into 4 pieces

    Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours, or up to a day.

    Your rating: None Average: 4 (1 vote)

    Spice Crusted Winter Vegetables with Harissa Yogurt

    Roasted vegetables with harissa labneh sauce

    2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
    1 tablespoon sugar
    1 teaspoon English mustard powder
    1 teaspoon hot smoked Spanish paprika
    1 teaspoon ground cumin
    ½ teaspoon ground coriander or fennel
    4 tablespoons vegetable oil, divided
    Freshly ground black pepper

    ½ cup labneh (or plain Greek yogurt)
    1 tablespoon harissa paste
    2 teaspoons chopped fresh thyme, plus more
    ½ teaspoon finely grated lemon zest, plus more
    Lemon wedges (for serving)

    Your rating: None Average: 3 (1 vote)

    Mustard-Crusted Branzino

    Mustard Crusted Branzino

    For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

    2 branzini/ Mediterranean sea bass filets
    1/8 cup olive oil
    1 tablespoons whole grain mustard
    1 small garlic clove, finely grated
    1/2 tablespoon chopped fresh thyme
    1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
    Kosher salt and freshly ground black pepper

    Your rating: None Average: 3 (1 vote)

    Lamb Shawarma

    Lamb Shawarma

    We took a lamb recipe from Jerusalem: A Cookbook and adapted it with a cooking technique from Cook's Illustrated to create a perfectly tender, medium-rare lamb roast with shawarma spices.

    Your rating: None Average: 4.5 (2 votes)

    Root Vegetable Slaw

    Root Vegetable Slaw

    This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

    Serves at least 4 as a side salad.

    Your rating: None Average: 3 (1 vote)

    Basmati and Wild Rice with Chickpeas, Currants and Herbs

    Basmati with Wild Rice

    This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

    Your rating: None Average: 5 (2 votes)

    Purée Freneuse (Rice and Turnip Purée)

    Rice and Turnip Puree

    A surprise winter hit from Julia Child's
    Mastering the Art of French Cooking, Vol. 2:

    4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
    2 cups milk
    1 cup white rice
    ½ t salt
    ¼ t thyme
    1 bay leaf
    2 T butter
    3 cloves garlic, mashed
    3 T cream (or butter)
    salt and white pepper to taste
    parsley (optional, for garnish)

    Your rating: None Average: 3 (1 vote)

    Trinidadian Brown Stewed Chicken

    Brown stew chicken

    I have previously discussed my introduction to Caribbean food through my college roommate. Of the dishes she made, my favorite was a brown stewed chicken.

    Your rating: None Average: 3 (1 vote)

    Red Velvet Cake

    Red Velvet Cupcake

    Makes 6 cupcakes (I hope)

    1¼ cups cake flour
    ¼ cup unsweetened cocoa
    ½ teaspoons salt
    ¾ cups granulated sugar
    1 teaspoons baking soda
    dash tsp. espresso powder (optional)
    2/3 cups canola oil
    1/3 oz. red food coloring
    ½ teaspoons vanilla
    1 teaspoons red apple cider vinegar
    1 large eggs
    ½ cup buttermilk

    Cream cheese icing:

    Your rating: None Average: 2.5 (2 votes)

    Menu for the week of Jan 25: Indian!

    With Jon having just returned from Ukraine, and me about to head off to Austria, we decided that some spicy food was in order. Although the Tandoori Chicken was a bit of a flop, the menu overall worked really well. We had good variety, got a lot of lunches, and had the perfect amount leftover for an easy Friday dinner.

    Sat - Vegetarian Indian Salad (no shrimp)
    Sun - Lamb Vindaloo and Saag Paneer with Cilantro Yogurt Sauce, Naan, and Rice
    Mon - Tandoori Chicken with Cilantro Yogurt Sauce and Naan
    Tue - Shahi Paneer with Indian-style Cauliflower, Raita, Naan, and Rice
    Wed - Indian Salad with leftover Tandoori Chicken (instead of shrimp)
    Thu - (Out)
    Fri - Eat ALL the leftovers!

    Vindaloo with Saag Paneer, rice, and naan

    2014 Food Lover's Cleanse: Week 2 (New American Theme)

    As a follow-on to Week 1 of the Bon Appetit Food Lover's Cleanse, we did a New American-focused menu. Again, we really only incorporated a few of the cleanse recipes, but those we did were really delicious this week! Also, by the end of these two weeks, I have taken off the ~4 pounds of holiday weight I had gained. Hooray!

    Sun: Grilled Rib Eye with Roasted Sweet Potatoes
    Mon: Roasted Root Vegetables with Quinoa and Green Tahini Sauce (vegetables roasted ahead on Sunday with the sweet potatoes)
    Tues: Roasted Chicken Thighs with Lemon and Oregano (not a cleanse recipe, and really not a winner…)
    Wed: Root Vegetable Salad (with leftovers from earlier in the week)
    Thus: A somewhat decent pasta dish (a recipe of Audrey's creation) made from leftover chicken thighs
    Fri: Out to Table to finish off the week

    Roasted vegetables with green tahini sauce

    Roasted Vegetables with Quinoa and Green Tahini Sauce

    Roasted vegetables with green tahini sauce

    From Bon Appetit 2014 Food Lover's Cleanse

    This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

    Serves 2 with leftovers for a salad (see below).

    Your rating: None Average: 3.5 (2 votes)

    2014 Food Lover's Cleanse: Week 1 (Asian Theme)

    So, I definitely felt the pounds go on this holiday season. In an effort to get those off quickly, and jump start our healthy eating for the year, we incorporated some meals from the Bon Appetit Food Lover's Cleanse into our meal plan for the week. We by no means went all-in. Breakfast and lunch remained largely unchanged, and I did fudge some of the recipes to make them more delicious. All in all, it was okay. None of the recipes were really winners, though I recorded many of them because they are healthy.

    Sun: Lemongrass Chicken with Coconut Black Rice and Garlicky Bok Choy
    Mon: Soy-braised Short Ribs (admittedly not part of the cleanse diet) with more of the delicious Bok Choy
    Tues: Avocado and Grapefruit Salad with Edamame (with fried won ton wrappers added for crunch) with Sesame Miso Vinaigrette
    Wed: Cheat and go out to Bluejacket (but we ate healthy, I swear…)
    Thus: Chicken, Mango, and Black Rice Salad
    Fri: Sushi at home

    Lemongrass Chicken with bok choy and black rice

    Lemongrass Chicken with Black Rice and Garlicky Bok Choy

    Lemongrass Chicken

    From Bon Appetit 2014 Food Lover's Cleanse

    Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

    Your rating: None Average: 2.5 (2 votes)

    Soy-Braised Short Ribs

    Soy Braised Short Ribs

    This Bon Appetit recipe was a bit too umami for Audrey's taste, but a nice recipe nonetheless.

    Serves 6

    3 tablespoons vegetable oil, divided
    4 pounds beef short ribs (optionally cut cross-wise (flanken style) into 2-bone pieces), about 1 1/2-inch-thick
    Kosher salt and freshly ground black pepper
    3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
    1 bunch scallions, whites chopped, greens thinly sliced, divided
    1 1-inch piece peeled ginger, thinly sliced

    Your rating: None Average: 2 (2 votes)

    Coconut Sticky Rice with Mango

    Mango Sticky Rice

    While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

    Serves 2-4

    1/2 cup uncooked sticky rice, cooked
    1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
    1/4 cup or less sugar, to taste

    Your rating: None Average: 4 (2 votes)

    Torta Rojel

    Kale Chips

    Kale Chips

    Take flat-leaf kale and cut the leaf only parts into chip-sized pieces. Toss lightly with olive oil, and spread out on a ceramic plate.

    Sprinkle lightly with salt and spices (garlic powder works well), microwave for 3-5 minutes until crisp.

    Your rating: None Average: 2.5 (2 votes)

    XMas Dinner 2013

    We experiment a bit with our xmas dinners - while the Thanksgiving menu is well locked-in with the annual turkey and dressing with sides, we don't feel as bound to repeating that for xmas. Last year, we tried goose, but ... well, let's say we didn't instantly adopt it as a tradition. This year, we're going with duck confit:

    Duck leg confit with spicy pickled raisins

    Brussels Sprouts with chestnuts (not a repeat dish)

    Beets with citrus and nuts

    Hot rolls

    And for dessert, a classically over-complicated Cook's Illustrated French Apple Cake

    Duck Leg Confit

    Apple Cake

    French Apple Cake Slice

    1 1/2 pounds Granny Smith or Gold Rush apples, peeled and cored
    1 cup + 3 tbsp all purpose flour
    1 cup sugar
    1 T Calvados or brandy
    1 t lemon juice
    2 tsp baking powder
    1/2 tsp salt
    1 large egg + 2 large egg yolks
    3/4 cup vegetable oil
    1/4 cup butter, melted
    1 cup whole milk
    1 tsp vanilla extract
    2 tbsp confectioner's sugar + 1/2 tsp ground cinnamon, for topping

    Preheat oven to 325F. You will be placing the cake on the bottom rack, so make sure the oven is set up for this.

    Lightly grease a 9-inch springform pan (NOTE: a 10" pan is too wide, and the layers will be too thin)

    Your rating: None Average: 4 (2 votes)

    Duck Confit with Spicy Pickled Raisins

    Duck Leg Confit

    Bon Appetit comes through with another winner. We made this for Christmas 2013, and it was great. While total cooking time (roughly 5 hours) is a bit steep, most of that is hands off, and all but the last 30 minutes can be done ahead of time and frozen. Serves 8. Great for a dinner party.

    • 8 skin-on, bone-in duck legs
    • 4 garlic cloves, thinly sliced
    • 1 teaspoon freshly ground black pepper plus more freshly cracked
    • 2 tablespoons plus 1 tsp. kosher salt
    • 10 sprigs thyme, divided
    Your rating: None Average: 4.5 (2 votes)

    Fesenjoon (Walnut Pomegranate Stew)

    Walnut stew

    I've had versions of this dish in various restaurants, but never attempted it at home before. I found a lot of recipes online and cobbled together a best of breed. This recipe isn't difficult, but it does take about 4 hours from start to finish.

    Your rating: None Average: 2 (2 votes)

    Dinner Rolls

    Dinner Rolls

    These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

    Dough Recipe



  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • 4.5
    Your rating: None Average: 4.5 (2 votes)

    Cranberry Sauces

    Cranberry Sauce

    Each recipe makes 2-3 half-pints, depending on how long you let the cranberries break down for. If you want to preserve these, process for 15 minutes in a boiling-water canner.

    Basic Cranberry Sauce

    1 (12-oz) bag fresh cranberries
    1/2 to 1 cup sugar
    3/4 cup water

    Bring water and 1/2 cup sugar to boil. Add cranberries and cook over medium heat until berries have broken down to your desired level (15-20 mins). Stir occasionally and, if desired, mash with a potato masher to break berries down further. Add additional sugar to taste.

    Your rating: None Average: 3.5 (2 votes)

    Old Pal

    3 parts rye
    2 parts aperol
    2 parts dry vermouth
    orange bitters
    1 orange twist

    Shake with ice, serve up in a coupe with the twist.

    Via, modified to use rye and add bitters to counteract the sweetness of switching this to aperol (which I stock) from campari.

    Recipe for aging

    This, called instead a Lincoln County, is via ; original recipe by The Bachelor Farmer Marvel Bar in Minneapolis MN
    4 1/4 cups 100-proof bourbon
    2 1/2 cups Campari
    1 2/3 cups Carpano Antica Formula Vermouth

    Old Pal
    Your rating: None Average: 5 (1 vote)

    Hot Toddy

    1 part dark spirit (whiskey or brandy)
    3 parts boiling water
    Honey and lemon to taste
    Optionally, add cinnamon or cloves

    Also consider: infusing the liquor with apples: (or subbing in Calvados). Take it a step further with mint and absinthe:

    Your rating: None

    Lions Tail

    2 oz. bourbon
    ½ oz. pimento (allspice) dram
    ¾ oz. fresh lime juice (~1 lime)
    ¼ oz simple syrup
    1 dash Angostura or orange bitters

    (Tweak pimento dram and lime juice to taste)

    (Can drop the simple syrup and replace bourbon with rum)

    (a dash of Benedictine DOM also rounds it out well)

    Some history:

    Lions Tail
    Your rating: None Average: 2 (1 vote)

    Aged Eggnog


    Eggnog (based on Dr. Lancefield's recipe)
    1 dozen eggs
    2 cups sugar
    1 quart half-and-half
    1 750-ml bottle gold or dark rum
    1 750-ml bottle bourbon
    1 quart heavy cream
    Nutmeg to taste (at least 1 teaspoon)

    Beat eggs in a stand mixer until frothy and light. While mixer is running, gradually add sugar until fully dissolved. With mixer still running, add half-and-half, then slowly add bourbon and rum. Transfer mixture to a large bowl.

    Your rating: None

    Raw Kale and Brussels Sprouts Salad

    Kale and Brussels Sprouts Salad 2013

    This recipe from Bon Appetit uses raw kale and brussels sprout to make a delicious, nutty salad.

    Serves 2 as a main, 4 as a side.

    For the salad:

    1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
    1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
    1/2 cup almonds with skins, coarsely chopped
    1/2 cup finely grated Pecorino

    For the dressing:

    1/4 cup fresh lemon juice
    1/2 cup olive oil
    2 tablespoons Dijon mustard
    1 tablespoon minced shallot
    1 small garlic clove, finely grated
    1/4 teaspoon kosher salt plus more for seasoning
    Freshly ground black pepper

    Your rating: None Average: 4.5 (2 votes)

    Smoked Salmon Dip

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Your rating: None Average: 5 (1 vote)

    Deviled Eggs

    Deviled Eggs

    For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

    Your rating: None Average: 4 (1 vote)

    Granny's Tea Cakes

    Tea Cakes

    1 large egg (or two medium)
    1 tsp. soda
    1 tsp. baking powder
    1 tbsp. vinegar
    ½ c. milk
    1½ c. sugar
    1 c. shortening
    Flour (see below, but about 3 cups in the mix)

    Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

    Black And White cookie style frosting:

    (Let cookies cool completely before starting)

    4 cups confectioners' sugar
    1/3 cup boiling water

    Your rating: None Average: 3 (1 vote)

    Cheese Snappy Wafers

    Cheesy Snappy Wafers

    From M. Egan via S. Camfield

    2 sticks (1c) butter, softened
    2c flour
    1.5 cups sharp cheddar, shredded and at room temperature
    1/2 t cayenne
    1/2 t salt
    2c rice krispies

    Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

    Mold small pices, place on ungreased cookie sheet.

    Bake at 350F for 45 minutes

    Your rating: None Average: 3.5 (2 votes)

    Lobster Roll

    Courtesy of Cook's Illustrated.

    Your rating: None

    Lemon Ricotta Pancakes

    Courtesy of Cook's Illustrated.

    Your rating: None

    Spaghetti al Limone

    Spaghetti Al Limone

    Courtesy of Cook's Illustrated.

    Serves 2

    1/2 lb spaghetti
    Olive Oil
    1 small shallot, minced (about 1.5 Tbsp)
    1/8 cup heavy cream
    1/8 cup lemon juice
    1 tsp finely grated lemon zest
    1/4 cup finely grated Parmesan cheese, plus more for serving
    1 Tbsp shredded fresh basil leaves
    Salt and pepper

    Bring 2 quarts of water to boil in a saucier pan.
    Add 1/2 Tbsp salt and pasta to boiling water.
    Cook, stirring frequently, until al dente.
    Reserving 1 cup cooking water, drain pasta into a colander and set aside

    Your rating: None Average: 3 (1 vote)


    Courtesy of Cook's Illustrated.

    Your rating: None

    Beets with Citrus and Nuts

    Beets with citrus and almonds

    1 ½ pounds beets, trimmed and halved horizontally
    1 ¼ c water
    salt and pepper
    3 T light brown sugar, packed
    1 shallot, sliced thin
    1 t grated lemon zest
    ½ c whole almonds, toasted and chopped
    2 T chopped fresh mint
    1 t chopped fresh thyme

    Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

    Your rating: None Average: 3 (2 votes)


    Courtesy of Cook's Illustrated.

    Your rating: None

    Chocolate Truffles

    Courtesy of Cook's Illustrated.

    Your rating: None



    2 large eggs
    1 large egg yolk (CI uses 3 whole eggs)
    1 cup buttermilk (or milk)
    ¾ cup rye (or AP, or white wheat) flour
    ¼ teaspoon kosher salt
    2 tablespoons plus 4 tsp. sugar
    ¼ cup unsalted butter, melted, plus 8 tsp., room temperature
    Lemon wedges (for serving)

    Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

    Your rating: None Average: 4 (1 vote)

    Crispy Orange Beef

    Crispy Orange Beef

    Courtesy of Cook's Illustrated.

    1.5 lbs flap meat (skirt steak or hangar steak can be used as substitutes)
    3 tbsp soy sauce, divided
    6 tbsp cornstarch
    2 oranges
    3 tbsp molasses
    2 tbsp sherry
    1 tbsp rice vinegar
    1.5 tsp sesame oil
    1 jalapeño, inner seeds and ribs removed, thinly sliced
    3 garlic cloves, minced
    2 tbsp freshly grated ginger
    1 habañero, inner seeds and ribs removed, minced
    2 scallions, thinly sliced
    3 cups vegetable oil, for frying

    Cut beef along grain into 3" lengths.

    Your rating: None Average: 3 (1 vote)

    Bean Dips

    Courtesy of Cook's Illustrated.

    Your rating: None

    Deep Dish Pizza

    This recipe is courtesy of our friends Sarah and Jason. They gave us a wonderful wedding gift set of a deep dish pizza pan, italian spices, and a great cookbook. Helpfully, they included this recipe as well!

    Your rating: None

    Fatteh Bel Djaje

    Fatteh Bel Djaje

    This original recipe (attached) came from a cooking class we took at Lebanese Taverna for a friend's birthday. We finally made this at home, and frankly, the original recipe was way too complicated. I post here a simplified, notional recipe that I may refine in the future.

    The basic thing you're making is a layering of chickpeas, chicken, pita chips, yogurt, and garnishes - "Lebanese nachos," if you will. To make this an easy weeknight meal, you're ideally using leftover chickpeas and chicken, buying pre-made pita chips, and doing only minimal preparation on the day of. It does require some pre-planning but makes the final "cooking" really easy. Yes, it's tastier if all of these things are freshly made and still warm, but whatever. I'm a working woman.

    Your rating: None Average: 3 (2 votes)

    Sloppy Joe

    Sloppy Joe

    This was one of the first recipes I learned to make while living on my own. Not the fanciest thing in the world, but it is quick, easy, and not terrible for you. It is Rachel Ray's. A full recipe (shown here) easily serves 4, but it can easily be halved to serve 2-3.

    1 tablespoon extra-virgin olive oil, 1 turn of the pan
    1 1/4 pounds ground beef sirloin
    1/4 cup brown sugar
    2 teaspoons steak seasoning blend
    1 medium onion, chopped
    1 small red bell pepper, chopped

    Your rating: None Average: 3 (1 vote)



    Courtesy of Jon's mom.

    1 T yeast
    1½ C warm water
    3 C flour
    1½ t salt

    Mix together to form a dough

    Divide into 3, shape (loosely) and place on one or two parchment-paper lined baking sheets.

    Spray with olive oil, let double or more (approx. 30 minutes)

    Poke dents across the top of each loaf.

    Optional: sprinkle chopped rosemary and salt or other hardy spices on top.

    Bake at 450°F until tops are dry and lightly browned.

    Your rating: None Average: 3.5 (2 votes)

    Cocktail Popovers

    Courtesy of Post Express.

    Your rating: None

    Saag Paneer

    Saag Paneer

    Courtesy of Cook's Illustrated.

    1 (10 ounce) bag curly-leaf spinach, rinsed (roughly 6 cups)
    3/4 lb mustard greens, stemmed and rinsed (sub: turnip greens, arugula) (roughly 4-5 cups)
    1 package store-bought Paneer (or make your own, recipe below)
    3 Tbsp unsalted butter
    1 tsp cumin seeds
    1 tsp ground coriander
    1 tsp paprika
    1/2 tsp ground cardamom
    1/4 tsp ground cinnamon
    1 onion, chopped finely
    3 garlic cloves, minced
    1 Tbsp grated fresh ginger
    1 jalapeño chile, stemmed, seeded, and minced

    Your rating: None Average: 3.5 (2 votes)

    Mongolian Beef

    Mongolian Beef.jpeg

    This recipe came from a cooking class my mom took many years ago (possibly before I was born). For several years, I've had a scanned copy of the photocopied recipe with her notes from the cooking class. We finally replicated the Mongolian Beef recipe. While we intend to play around with the sauce in future iterations, the "velveting" method of cooking the beef was a big success and will definitely be repeated.


    1.5 lbs flank steak
    3 egg whites
    2 tsp white wine or sherry
    Black pepper
    1/3 cup cornstarch
    Vegetable oil

    3/4 cup soy sauce

    Your rating: None Average: 4 (1 vote)

    Black Rice Salad with Mango and Peanuts

    Black Rice with Mango Salad

    This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

    Serves 2-4

    1 orange
    1/4 cup fresh lime juice
    1 tablespoon vegetable oil
    1/2 tablespoon fish sauce (optional)
    1 cup black rice (preferably Lotus Foods Forbidden Rice)

    Your rating: None Average: 3 (2 votes)

    Ricotta Gnudi

    16 ounces ricotta (about 2 cups)
    1 large egg, beaten to blend
    1 large egg yolk, beaten to blend
    1/2 teaspoon freshly ground black pepper
    1/2 cup finely grated Parmesan or Grana Padano plus more
    1/2 teaspoon kosher salt plus more
    1/2 cup all-purpose flour plus more

    3 cups Pomodoro Sauce or other sauce

    Your rating: None

    Kofta (Mediterranean Meatballs)


    This tasty and relatively easy recipe came from this fantastic cookbook centered on one of my favorite cuisines. The recipe calls for a mix of lamb and veal, but lamb alone would probably be good too.

    Makes 24 kofta.

    1 lb ground lamb
    1 lb ground veal
    1 medium onion, roughly chopped
    3-4 large cloves garlic
    1/2 cup toasted pine nuts
    1/2 bunch flat-leaf parsley
    1 large medium-hot red chile, seeded
    1.5 tsp ground cinnamon
    1.5 tsp ground allspice
    3/4 tsp ground nutmeg

    Your rating: None Average: 3 (2 votes)

    Fennel Citrus Salad

    Fennel Citrus Salad

    1 Grapefruit
    1 Lemon
    (other citrus as desired)
    1 bulb fennel, thinly sliced, and some fronds
    1 cup dried chickpeas, rehydrated and cooked
    greens (optional)
    5 oz feta, crumbled (optional)

    Cut peel and pith from citrus; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper.

    Toss in citrus, chickpeas, fennel, greens and feta, and a handful of fennel fronds.


    Your rating: None Average: 2 (2 votes)

    St. Germain Mimosa

    2 cups fresh pink grapefruit juice (from 2-3 grapefruits)
    1/2 cup St-Germain (elderflower liqueur)
    1/4 cup Campari
    1 750-ml. bottle chilled sparkling wine

    Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours (can be prepared 1 day in advance).

    Divide grapefruit mixture among glasses and top off with sparkling wine.

    Via Bon Appetit,, the 522 North Pinckney Cocktail is an upgraded mimosa named for bar and spirits director Brian Bartels's former address.

    St Germain Mimosa
    Your rating: None Average: 2 (1 vote)


    Sushi (crab rolls in the foreground)


    More to follow. Maybe.

    Your rating: None Average: 5 (1 vote)

    Pasta al Funghi

    Another meal from our farmers market expedition in Venice.

    • 1/4 lb mushrooms
    • 1 medium onion, chopped
    • 4 cloves garlic
    • Fresh Rosemary, Sage, basil
    • 2 bay leaves
    • 1/2 cup white wine
    • 1/2 cup cream
    • salt to taste
    • Fresh pasta

    Sautee onion, garlic and herbs until tender

    Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.

    Add 1/3 more of mushrooms, soften.

    Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce

    Serve with pasta

    Your rating: None

    Baked Ham


    This recipe yielded our best ham results yet: :

    • 1 (10-lb.) fully cooked whole ham (boneless or bone-in)
    • ½ c. packed brown sugar
    • ¼ c. Dijon mustard
    • 1 tbsp. apple cider vinegar
    • 1½ c. apple cider

    Preheat oven to 325º. Place ham cut side down on a roasting rack set in a roasting pan and score diagonally.

    Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours.

    Your rating: None Average: 2.5 (2 votes)


    A collection of fascinating bitters recipes, mostly from Chow:





    Your rating: None

    Menu for Week of March 1

    Yet another week in our very difficult world of combing through our recipes to take photos of everything for the recently-refurbished Recipes Box - this week, we're doing Italian:

    Pan-seared salmon with Quick Tomato Olive "Salsa"

    Meat Lasagna with Caesar Salad


    Menu for the week of Feb 24

    This week we wanted tasty, and easy to prepare ahead of time, so we went with a levantine theme:

    Lamb Tagine with Apricot couscous

    Brick Chicken with Zereshk Polo

    Fattoush Salad with fried chickpeas

    Zeresk Polo

    Menu for the week of Feb 10

    A busy week, in the culinary-options world. Audrey's traveling, so no need to go crazy on valentine's themed meals, and we've just done a lot of Chinese and Asian themed weeks, so the Chinese New Year is out as a theme as well. That leaves simply Mardi Gras:

    Saturday - Baked Oysters with Bacon and Leeks

    Gumbo and bread

    Smoky Chocolate Crackers

    Via , see also

    1 3/4 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1 1/2 teaspoons smoked paprika
    1 teaspoon salt
    3/4 cup unsalted butter, softened
    1/3 cup powdered sugar, sifted
    3 tablespoons granulated sugar
    2 egg whites
    1/2 cup finely chopped almonds, toasted

    In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.

    Your rating: None



    So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

    Your rating: None Average: 3 (5 votes)

    Thai Thasting Menu

    We needed to explore a few menu options for an upcoming dinner party, as well as test out DC's ability to supply ingredients:

    Saturday: Night out at Eden Center and nearby grocery stores

    Sunday: Steak (it was warm in January!)

    Monday: Yellow Chicken Curry with rice

    Tuesday: Leftovers

    Wednesday: Salad night (som dam?)

    Thursday: Pad Thai

    Friday: Tofu Coconut Soup

    Thai Yellow Curry

    Thai Yellow Curry

    Thai Yellow Curry Paste

    On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

    Your rating: None Average: 3.5 (2 votes)

    Pomegranate Lamb Shank

    Pomegranate Lamb

    When we first made this dish, we noted that it was good but a lot of effort. In this year's Bon Appetit food cleanse, they included a recipe with a suspiciously-similar flavor profile but significantly less work. We tested it out and it was good and pretty easy. The lamb still has to braise for like 4 hours in the oven, but the prep beforehand is very simple. Great for a snowzilla of a day!

    Serves 4

    Your rating: None Average: 3 (2 votes)

    Butternut Squash Mascarpone Agnolotti


    We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

    Your rating: None Average: 3 (2 votes)

    The Christmas Tree

    Adapted from

    2 parts gin (extra-floral/juniper-y gin preferred)

    1 part douglas fir eau-de-vie (such as Clear Creek's)

    3/4 part rosemary simple syrup

    dash lemon bitters (or grapefruit juniper bitters, recipe linked below)

    Shake with ice, drain into a cocktail glass.

    Garnish with a sprig of rosemary and a fresh cranberry.


    Some other douglas fir cocktails:


    Christmas Tree Cocktail
    Your rating: None Average: 2 (1 vote)



    We primarily used this extensive guide at Simply Recipes, with some tips from Bon Appetit and with consultations to the WaPo article, Julia Child, and my vintage Joy of Cooking from the 60s.

    1 Goose (8-10 lbs, ours was 8.77)
    salt, pepper, thyme and sage for rubbing
    1 lemon
    1 head of garlic, unpeeled, with the top cut off to expose cloves
    1/2 medium onion, peeled and quartered

    Your rating: None Average: 2 (2 votes)

    Maurine's Orange Peel Bread

    Orange Bread

    Heat oven to 350 degrees.

    Blend together:

    • 1 c. sugar ( a little less if you are using the syrup from the rinds)
    • 2T. butter, melted.

    Then add

    • 2 eggs and mix well.

    Stir in

    • 3 ¼ c. flour
    • 3 t. baking powder
    • ½ t. salt
    • 1 c. chopped pecans (or more)
    • 2c candied orange peels (recipe follows, but can chop up candied mandarin oranges from Trader Joe's, or candied orange peel meant for baking)

    Mix well then add

    Your rating: None Average: 4.5 (2 votes)

    Quinoa with Butternut Squash and Preserved Lemons

    Quinoa and Butternut Squash

    We hosted family for Thanksgiving this year and found ourselves innovating to accommodate a gluten-free family member. We very easily modified David Lebovitz's original recipe to create a delicious dish that everyone loved.

    ​1 1/2-pounds butternut squash, peeled and seeded
    1 large onion, peeled and minced
    1 cup quinoa (alternatively, for a gluten dish, use 1 3/4 cup Israeli couscous, or Italian pepe-style pasta)
    1 small cinnamon stick
    1 large or 2 small preserved lemons

    Your rating: None Average: 3 (2 votes)

    Turkey Brine

    This is our default brine recipe for turkey.

    • 1.5 cups kosher salt
    • 1.5 cups sugar
    • 1 large onion, peeled, diced
    • 1/4 cup diced celery
    • 1 sprig rosemary
    • 2 large sprigs thyme
    • 3 bay leaves
    • 1 tablespoon black peppercorns

    Bring salt, sugar, and 1 quart (4 cups) water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved. Add remaining ingredients to brine base. Turn off heat.

    Refrigerate, uncovered, until cold.

    Add 7 quarts cold water to pot.

    Your rating: None

    Meat Lasagna

    Meat Lasagna

    This recipe is a hybrid of Sharon's recipe and and a very intense online recipe. My guess is that both are derived from the Betty Crocker Cookbook.

    Serves 6. Bakes in a 9x9 pan.

    Meat sauce:

    Cook and stir together until meat is brown and onion is tender:

    • 3 Italian sausages (approx 0.5 lbs, mixed between mild and spicy; can substitute ground beef for all or part)
    • ½ cup chopped onions
    • 2 garlic cloves, minced
    • ½ cup sliced mushrooms
    Your rating: None Average: 3.5 (2 votes)

    Jennifer's Hot Rolls

    Hot Rolls

    Jon's cousin-in-law Jennifer makes these delicious biscuity rolls.

    In a stand mixer bowl, mix 1/2 cup sugar, 1.5 tsp salt, and 2 cups warm water.

    Sprinkle on 2 packages yeast. Let it sit for a few minutes until it "blooms."

    Add 1 egg and 1/4 cup shortening.

    Mix in 5 1/2 cups flour using stand mixer with dough hook. Make sure to scrape down sides occasionally to ensure all flour gets mixed in.

    Let rise until doubled (~1 hour or so).

    Punch down.

    Your rating: None Average: 3.5 (2 votes)

    Chana Chaat

    Chana Chat

    Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

    Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

    Your rating: None Average: 5 (2 votes)

    Pinto Beans / Frijoles

    Chiles Rellenos

    1 lb dried beans, soaked overnight
    1 hamhock
    2 hatch peppers, roasted and sliced
    bacon grease
    pepper, smoked salt

    I'm not sure it's possible to really make beans without a hamhock.  I've tried. 

    Soak the beans overnight; rinse.  Place back in large pot and cover with water. Bring to a simmer. Add hamhock, bacon grease, and peppers.  Let simmer for as many hours as possible.  Add pepper and smoked salt close to the end to taste.



    Your rating: None Average: 4 (2 votes)

    Moroccan Carrot Salad

    Carrot Salad

    Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

    For the salad



  • 2 cups carrots, shredded or thinly sliced
  • 1/2 cup raisins
  • 1/4 cup flat-leaf parsley leaves
  • 5
    Your rating: None Average: 5 (2 votes)

    White Bean Ragout

    White Bean Ragout

    Based on this recipe from Bon Appetit, we modified it to use what we had on hand, and it turned out great.

    1/2 large onion
    1/2 red pepper
    2 clove garlic (mince one, reserve one for the bread)
    2 tablespoons marinara sauce (or tomato paste)
    1 can (15oz) Cannellini beans (rinsed, drained)
    1 cup vegetable broth
    1 cup cherry tomatoes, halved
    parmesan cheese, grated
    extra-virgin olive oil
    Kosher salt, freshly ground pepper
    parsley, chopped (optional)

    Your rating: None Average: 4.5 (2 votes)

    Glazed Pear

    From, yet another way to use Poire William, this time with balsamic syrup:

    1 oz Poire William eau-de-vie
    1 oz cachaça (I might sub in a darker rum here?)
    1/2 oz balsamic syrup (Make it from scratch with her recipe here:, or buy it at a gourmet grocery store)
    1/2 oz Cointreau
    1/2 oz fresh-squeezed lime juice
    dash of orange bitters
    club soda

    Your rating: None

    Lemon Herb Pickled Garlic

    Pickled Garlic

    Adapted from Tart and Sweet:

    Yield: 4 half-pints

    About 4 heads of garlic, separated into cloves, peeled and trimmed

    1 cup white wine vinegar
    1/4 cup white vinegar
    3/4 cup water
    1 Tbsp kosher salt

    Per half-pint jar:
    1 thick slice lemon
    1 rosemary sprig
    1 thyme sprig
    1 Tbsp yellow mustard seed
    1/2 tsp chili flakes
    1 tsp coriander seed
    1 tsp fennel seed
    1/8 tsp vegetable crisper granules

    Your rating: None Average: 1.5 (2 votes)

    Pickled Beets with Juniper Berries


    Adapted from Tart and Sweet:

    Yield: 1-2 pints (or 1 pint and 1 half-pint)

    About 1 pound of baby beets (approx 8 small beets)

    1 cup champagne or white wine vinegar
    1/2 cup water
    1 Tbsp kosher salt

    Per pint-size jar:
    1 clove garlic
    1/2 tsp juniper berries
    1 bay leaf (fresh if you have it)
    Optional: 1 star anise pod
    1/4 tsp vegetable crisper granules

    Your rating: None Average: 3 (1 vote)

    (Spicy) Pimiento Mac and Cheese

    Spicy Mac and Cheese

    I made a tweaked version of this Bon Appetit recipe. It was good, especially from a mac and cheese perspective - gooey and all the rest of that. I'm not sure how I actually felt about the spicy pimiento cheese aspect of it. Perhaps next time I will downplay the spicy pimiento and just use the basic recipe as a base for a more traditional mac and cheese dish.

    3 tablespoons unsalted butter, room temperature, divided
    1/2 cup panko (Japanese breadcrumbs)

    Your rating: None Average: 3.5 (2 votes)

    Curry Chicken Salad

    Curry Chicken Salad

    A recipe of my own creation, but inspired by this one.

    I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

    Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
    Apple, diced into small pieces
    Red onion, diced into small pieces
    Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
    Cilantro, finely chopped

    Your rating: None Average: 4 (2 votes)

    Chicken in a Tomatillo, Chipotle, and Brown Sugar Sauce

    Chicken with Tomatillo sauce

    We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

    Your rating: None Average: 2.5 (2 votes)

    Vieux Carre

    1 ounce rye whiskey
    1 ounce Cognac
    1 ounce sweet vermouth
    1 teaspoon Bénédictine D.O.M.
    2 dashes Peychaud's Bitters
    2 dashes Angostura Bitters

    Mix all ingredients in a double Old Fashioned glass over ice; stir.


    Vieux Carre
    Your rating: None Average: 4 (1 vote)

    Trinidadian Macaroni Pie

    Trini Macaroni Pie

    Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from and it was quite tasty.

    14 oz "macaroni" (we used bucattini pasta)
    1/2 medium onion diced finely
    1 habanero or scotch bonnet diced finely (optional)
    2 large eggs
    1 can evaporated milk (~12 oz)
    2 tbsp butter, melted
    1/3 tsp dry mustard
    2 1/4 cups grated cheddar cheese, divided

    Your rating: None Average: 4 (2 votes)

    Citrus-glazed Ribs

    Citrus glazed ribs with salad

    A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.



  • 3 1/2 lbs baby back pork ribs, cut between bones into individual ribs
  • 1 cup soy sauce, divided
  • 9 garlic cloves, minced, divided
  • 5 teaspoons cumin seeds, divided
  • 3 teaspoons crushed red pepper flakes, divided
  • 3 tablespoons vegetable oil
  • 6 scallions (white and light-green parts separated from dark-green parts), finely chopped
  • 1 1/2 cups fresh orange juice plus zest from 1 orange
  • 4
    Your rating: None Average: 4 (2 votes)

    Shakshuka - tomato/chickpea with egg


    From Bon Appetit halved (still serves four) and with some modifications:

    3 T olive oil
    1 small onion, finely chopped
    3 garlic cloves, coarsely chopped
    2 jalapeños, finely chopped
    1 1/2 cups chickpeas, soaked overnight and drained (or 1 can chickpeas)
    1 teaspoon paprika
    1/2 teaspoon ground cumin
    2 14-ounce can tomatoes (diced or whole+hand-crushed), juices reserved
    Kosher salt and freshly ground black pepper
    salt to taste
    3/4 cup coarsely crumbled feta

    Your rating: None Average: 3.5 (2 votes)

    Wheat Berry, Fennel, and Pomegranate Salad

    Wheat Berry Salad

    I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

    Serves 2 as a main course or 4 as a side

    1/4 cup plus 1 tablespoon olive oil

    Your rating: None Average: 5 (2 votes)



    We modified a recipe from Bon Appetit to spice it up and re-balance this posole.

    Roasted Pork

    • 1 pound boneless pork shoulder (Boston butt)
    • ½ red onion, sliced
    • 1 tablespoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • Dash smoked salt




  • ¼ cup vegetable oil
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, diced
  • 5
    Your rating: None Average: 5 (2 votes)

    Food Hacking Link roundup


    Building off the classic Manhattan:

    3 parts bacon-infused rye bourbon
    3 parts cognac
    2 parts sweet vermouth
    dash of aromatic bitters
    dash of smoke flavor
    1 maraschino cherry


    Use the nitrogen cavitation method to quick-infuse rye using some fried bacon bits.

    Your rating: None Average: 3 (1 vote)

    Jose's Basque Tuna Stew

    Tuna Stew


    One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

    1 pounds fresh bonito or yellowfin tuna
    2 slices day-old bread, preferably country-style
    1/2 cup Spanish extra-virgin olive oil, plus more for drizzling

    3 cups thinly sliced onions (about 2 large onions)
    2 tbs minced garlic
    2 medium green bell peppers, roughly chopped
    1 pound tomatoes (5-6 plum or 2-3 medium), roughly chopped

    Your rating: None Average: 4 (2 votes)

    Four Cheese Quiche

    Cheese Quiche

    This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

    1 pastry shell (use the pastry crust from the tomato tart recipe.

    4oz st nectaire (soft, ripened cheese) without the rind
    3oz chevre
    1oz blue d'Auvergne or Roquefort (optional)
    2oz of grated emmental cheese
    2 eggs
    2 egg yolks

    Your rating: None Average: 3 (1 vote)

    Red Wine-Braised Short Ribs

    Beef Short Ribs

    We merged a Bon Appetit recipe with a (strikingly) similar recipe from my canning book (which recommends topping the finished product with pickled red onions) and sprinkled it with input from Tom Colicchio.

    Makes about 4 servings.


    Your rating: None Average: 2 (1 vote)

    Ian's Corn Casserole

    This recipe, courtesy of our friend Ian (though we promised to keep it a secret...thus not promoting it on the Recipe Box) is really tasty. I mean, it's made from cans (which is sort of anti our whole food philosophy), but it's good... really good. So, I collect the recipe and will one day make it on some turkey-centric holiday and take credit for making it from scratch!

    Makes a 9 inch by 9 inch glass baking pan.

    • 1 16oz can of corn (with liquid)
    • 1 16oz can of cream corn
    • 2 eggs, beaten
    • 1 box of Jiffy corn muffin mix
    • 1 cup sour cream
    • 1/2 cup butter (melted)
    Your rating: None

    Gin and Pine

    Split a piece of the heart of a green pine log into fine splints, about the size of a cedar lead-pencil, take 2 ounces of the same and put into a quart decanter, and fill the decanter with gin.

    Let the pine soak for two hours, and the gin will be ready to serve. * be careful to strain all wood from drink before serving!*

    Some history: via :

    Gin and Pine Article
    Your rating: None Average: 1 (1 vote)


    Brandy Crusta.
    (Use Small bar-glass.)
    Take 3 or 4 dashes of gum syrup.
    1 dash of Boker's bitters.
    1 wine-glass of brandy.
    2 dashes of Curacoa.
    1 dash lemon juice.

    Before mixing the above ingredients, prepare a cocktail

    Your rating: None

    Brandy, Straight

    Straight from the Jerry Thomas Bartener's Guide ( ) :

    "In serving this drink you simply put a piece of ice in a tumbler, and hand to your customer, with the bottle of brandy. This is very safe for a steady drink, but thought a straight beverage, it is often used on a bender.

    Your rating: None

    Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

    Mole Lacquered Chicken

    This is an adapted Rick Bayless recipe that we use with our mole.

    1/2 cup Classic Red Mole
    1/8 cup agave syrup (preferably organic raw) or dark corn syrup
    Bone-in chicken pieces
    Salt and fresh ground pepper
    Sesame seeds (toasted, if you like)

    Heat the oven to 350 degrees.

    Your rating: None Average: 4 (2 votes)

    Lamb Chops with Mint Something

    Lamb Chops

    Made delicious and easy lamb chops tonight. Basically combined these two</a href> recipes and served it with this mint jelly.

    Your rating: None Average: 3 (2 votes)

    Tandoori Chicken

    Tandoori Chicken

    Trying again with a loose interpretation of this recipe.

    Blend into a paste:

    • Juice of 1 lemon
    • 3 jalapenos
    • 5 cloves garlic
    • 1½" ginger, chopped
    • ½ cup yogurt
    • 2 t smoked paprika
    • 1 t coriander
    • 1 t chili powder
    • pinch of saffron, crushed
    • 5 t garam masala or chicken tikka masala

    Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

    Cut chicken breast and thighs into even chunks, ~1-2".

    Your rating: None Average: 1.5 (2 votes)

    Lamb Vindaloo

    Lamb Vindaloo

    This recipe was awesome. Delicious and super easy. Made by simplifying a slightly (but not much) more complex recipe from Madhur Jaffrey’s Indian Cooking.

    Serves 6.

    Vegetable oil
    2 medium onions, peeled and sliced into thin half-rings
    1-inch cube of fresh ginger, peeled and coarsely chopped
    1 small, whole head of garlic, with all the cloves separated and peeled
    5 Tbsp white wine vinegar
    1 Tbsp ground coriander

    Your rating: None Average: 4 (1 vote)

    Pickled Beets


    Yield: 5 pints

    ~12 medium sized beets (ideally, your beets are the same diameter as your jars)
    1 cup water
    1 cup white vinegar
    1 cup sugar

    Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

    Put beets in boiling water for 30-45 minutes (until they peel easily).

    Peel beets. Put in cold water to cool.

    While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

    Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

    Your rating: None Average: 4 (2 votes)

    Thai Green Curry

    Thai Green Curry

    I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I modified the curry recipe from here. I have to admit this isn't the most authentic or even delicious green curry recipe, but frankly it's pretty easy to make and can be made mostly without often hard to find ingredients.

    I personally prefer this recipe with extra firm tofu, but it could theoretically go with any protein. Fish or seafood would be best, followed by chicken.

    Serves 4.

    Your rating: None Average: 2 (1 vote)

    Seared Scallops with Pommes

    Seared Scallops

    This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

    Your rating: None Average: 3 (2 votes)

    The ChangeShot

    The ChangeShot draws inspiration from classic cocktails such as the manhattan (a popular drink among the cm team) and the old fashioned.

    Version 1

    3 parts rum (Flor de Cana 7yr is good)
    1 part cointreau
    2 dashes per 4 oz orange bitters
    1 dash per 4 oz aromatic bitters
    1 tsp Pomegranate liqueur
    1 tsp Grenadine (natural)
    Orange peel

    Your rating: None

    Fir Coat: Cocktails with Pine Trees

    I finally got my hands on a Douglas Fir Eau-de-vie from Oregon's Clear Creek Distillery. I've been lusting after this since Adam Bernbach over at Proof managed to craft a cocktail for me that followed my directions (so botanical it tastes like a pine tree) but still tasted good. Now I have to start re-creating that concoction.

    Resin the Bar
    Your rating: None Average: 2 (1 vote)

    Classic Red Mole Poblano

    Chicken glazed with mole

    Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

    Your rating: None Average: 4 (2 votes)

    Caramelized Onion and Apple Flatbread

    Caramelized Onion and Apple Pizza

    Adapted from a recipe we found online, this flatbread or pizza is easy to make and tasty. Cut it into small squares to serve at a party.

    Your rating: None Average: 3 (2 votes)

    Eggnog cheesecake / pumpkin pie bars

    Pumpkin eggnog cheesecake bars

    1. Make a pie crust

    Preheat oven to 325F .
    Partially bake a double batch of pie crust spread out in a 9x13" casserole or baking dish. (Note, you'll only need 2/3rds of the crust here, but a single batch is not enough.

    2. Make a pumpkin pie filling

    3. Make the cheesecake layer:

    16 oz cream cheese, softened
    1/2 cup sugar
    1 egg
    1/3 cup eggnog
    1 tablespoon all-purpose flour

    Your rating: None Average: 3.5 (2 votes)

    The Big Apple

    2 parts apple cider
    1 parts brandy
    1 part bourbon
    ½ part sweet vermouth
    ½ part lemon juice
    dash of bitters

    Basically a Manhattan with apple cider standing in for some of the sweetness. Garnish as usual with a cherry and/or an apple slice.

    Big Apple
    Your rating: None Average: 2 (1 vote)

    Steamed buns with Pork Belly

    Steamed Buns with Pork Belly

    While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

    The components are:

    • steamed buns
    • roasted pork belly (start with 3lbs skinless pork belly)
    • scallions
    • sweet pickles
    • hoisin and siracha sauces

    The candied crispies from the roasting of the pork make a fantastic condiment to the buns

    Pork Belly

    • 3lbs skinless pork belly
    • ¼ cup kosher salt
    • ¼ cup suger
    Your rating: None Average: 4 (2 votes)

    Clam Potato Leek Soup (or ... Clam Chowder)


    This recipe was in this week's Washington Post express. It wasn't explicitly cited, but I think its from a book about new Brooklyn restaurants. The recipe is called Clam Potato Leek Soup, but really it's clam chowder. It was quite tasty.

    I've replicated the recipe as we first made it here, but I've made some notes at the bottom about how we would modify the recipe next time to improve it.

    Your rating: None Average: 3.5 (2 votes)

    Roasted Butternut Squash Soup

    Butternut Squash Soup

    This recipe was super-easy and really delish! Courtesy of Yasmeen.

    1 medium butternut squash
    2 cups vegetable broth
    1 cup low fat Organic Greek Yogurt
    1/2 a medium onion(about 1/4 cup), finely chopped
    1/2 teaspoon of hot chili powder
    1 clove garlic,peeled and finely chopped
    third-inch fresh ginger, peeled and finely chopped
    1/2 teaspoon sea salt
    few leaves of fresh herbs, sage or rosemary
    Few toasted pumpkin or squash seeds for garnish
    2 teaspoon extra virgin olive oil

    Your rating: None Average: 4 (2 votes)

    Simple Syrups

    A fascinating read on making simple syrup that is shelf-stable, and some surprisingly fascinating food safety lessons:

    In short:

    Stir sugar into water in a 1:1 ratio
    bring to boil
    Add a dash of cream of tartar
    simmer for 15 minutes
    Let cool. If it hardens, add more water, repeat.

    You now have shelf-stable simple syrup.

    Add a shot of neutral spirit (vodka, etc) at the end, after removing from heat, to help preserve these syrups.

    Add rosemary: 3-4 sprigs fresh rosemary during simmering

    Your rating: None Average: 4 (1 vote)

    Fried Chickpeas with Chorizo and Spinach

    Chickpeas and Chorizo

    This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

    From Mark Bittman via Tex-Mix

    1/4 cup olive oil, plus more for drizzling
    2 cups cooked dry or canned chickpeas, as dry as possible
    Salt and black pepper
    4 ounces Spanish chorizo, finely diced (3 or 4 small links)
    1/2 pound leafy spinach, roughly chopped
    1/4 cup sherry (or sweet vermouth, or red wine - but not sherry vinegar)

    Your rating: None Average: 3 (2 votes)

    Smoked Salmon Crepe Pinwheels

    Salmon Crepe Pinwheels

    A delicious and fun twist on Kevin Dundon's salmon cake recipe.

    These are crepes, layered with cream cheese and smoked salmon (lox), rolled and cut into pinwheels. Great for a party!

    2/3 cup AP flour
    1 jumbo or 2 small eggs
    about 1 cup milk
    8oz smoked salmon slices
    8oz whipped cream cheese (with herbs/chives if available)
    1 tbsp snipped fresh chives, scallions, garlic, shallots, or your favorite herbs
    juice of 1/2 lemon

    Your rating: None Average: 3 (1 vote)

    Red Wine Risotto

    Red Wine Risotto

    A twist on classic risotto. Doesn't taste too red winey.

    From Makes 3-4 side dish servings.

    About 3 cups of chicken or vegetable broth. (Amount needed to finish the red wine risotto will vary, so have an extra cup ready, just in case.)
    5 fresh basil leaves
    1 sprig fresh thyme
    1 T extra virgin olive oil
    1.5 T minced shallots
    2 cloves minced garlic
    1/2 cup Italian Arborio rice
    1/3 cup good quality red wine

    Your rating: None Average: 2.5 (2 votes)

    Louisiana Dirty Rice

    Dirty Rice

    Adapted from RecipeZaar

    2 cup brown rice (or 1 cup brown rice and 1 cup white rice)
    4 cups water or broth
    1 Tbsp butter

    1 bell pepper, finely chopped
    1 onion, finely chopped
    2 celery ribs (tops and all), finely chopped
    1 clove garlic, minced
    2 tablespoons bacon drippings

    1/16lb andouille sausage, crumbled
    2 tablespoons pecans or walnuts

    Tabasco sauce
    Worcestershire sauce
    black pepper

    Your rating: None Average: 2.5 (2 votes)


    The sidecar is nice, citrusy drink with brandy as its base spirit. Modern mixtures often have equal parts, I prefer a 3/2/1 mix:

    3 parts Cognac
    2 parts lemon juice
    1 part Cointreau or triple sec

    Mix the ingredients in a shaker half full of ice. Strain and serve with crushed ice in a sugar-rimmed lowball. Garnish with a strip of lemon rind.

    Note that the original mixture, according to The Fine Art of Mixing Drinks, is:

    8 parts Cognac or Armagnac
    2 parts lemon juice
    1 part Cointreau or triple sec

    Your rating: None Average: 5 (1 vote)

    Apricot Couscous

    Apricot couscous

    1 cup couscous
    1 small red onion, small dice
    1 1/2 cups chicken stock, warm
    1/4 cup dried apricots, coarsely chopped
    1/4 cup whole almonds toasted, coarsely chopped
    2 scallions green parts only
    1/4 cup fresh mint leaves, roughly chopped
    1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
    1 tablespoons fresh lemon juice
    pinch of lemon zest
    kosher salt and freshly ground black pepper

    Your rating: None Average: 3 (2 votes)

    Chicken Tikka Masala

    Chicken tikka masala

    This recipe eventually turned in to the Shahi Paneer recipe, and the sauce is the same. We broke them out separately to make them both easier to follow.

    Your rating: None Average: 4 (1 vote)

    Whiskey Sour

    3 parts Bourbon whiskey
    2 parts fresh lemon juice
    1 part egg white (optional)
    dash simple syrup or molasses/sorghum

    Shake with ice. Strain into ice-filled old-fashioned glass rimmed with sugar and serve on the rocks.

    Garnish with maraschino cherry and orange slice

    Whiskey Sour
    Your rating: None Average: 3 (1 vote)

    Rob Roy

    2 ounces blended Scotch whisky (Black Grouse is a nice mid-point)
    1 ounce sweet vermouth
    2 dashes Angostura bitters
    Garnish: lemon or orange twist

    Stirred over ice, strained into a chilled cocktail glass, garnished with a maraschino cherry or lemon twist, and served straight up in a chilled glass

    See also:

    Your rating: None


    Custom version:
    2 oz rye bourbon
    1 oz cognac
    1 oz vermouth, split between sweet and dry
    dash of aromatic bitters
    1 maraschino cherry


    Pour bitters, liquors over ice in mixing glass. Stir and strain into martini glass, garnish with a maraschino cherry.

    Dive deep:

    Joy of Drinking focuses on a simple bourbon or rye manhattan, and adds in peychaud's bitters to the mix, with a
    1.5 oz rye, .25oz each sweet and dry vermouth, 2 dashes angostura, 1 dash peychauds.

    Your rating: None Average: 5 (1 vote)

    Old Fashioned

    • 1.5 oz Rye whiskey
    • 1 sugar cube
    • 2 dashes Angostura bitters
    • 1 splash soda water

    Place sugar cube in old fashioned (low tumbler) glass and saturate with bitter, add a dash of soda water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, lemon twist and two maraschino cherries.

    Room 11 has a variation:

    Old Fashioned
    Your rating: None Average: 5 (1 vote)

    Fried Potstickers

    Potstickers Fried

    When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

    Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

    The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

    Your rating: None Average: 4 (1 vote)

    Jon's Chili


    There is no "real" recipe to Jon's chili beyond the base set of ingredients and improvisation with spices and available ingredients. If there are fresh peppers, they go in. If there's homemade salsa, it definitely goes in. Beer (Shiner Bock I find is best) cuts the spice level nicely without removing the flavor.

    I sautee the onion/garlic/jalapenos until tender, then add the meat and brown it. Add the tomatoes and cook for 5 minutes, then add whole habaneros and the first spices (salt, pepper, first group of spices). Add 4 cups of water and some beer and bring to a boil.

    Your rating: None Average: 4 (2 votes)

    Yogurt Dips

    Shallot Yogurt Sauce/Dip

    I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

    Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

    Your rating: None Average: 4 (2 votes)

    Kale with Bacon, Cranberries, Onions, and Cheese

    Kale and Bacon

    Makes a nice side dish for two. Any type of kale will do, Very easy to double, triple, etc until pan size becomes limiting factor.

    Courtesy of the Washington Post Express (page 36).

    Your rating: None Average: 3 (1 vote)

    Sharon's egg and chile souffle

    Hatch Souffle

    3 large Hatch green chiles; roasted, chopped and seeded (or 2 small cans chopped green chiles)
    1 can corn (optionally briefly blended with hand blender to break down)
    1 small zucchini, sliced into half moons and salted for 10-30 minutes to release excess water
    1/2 lb. Monterey Jack or Pepper Jack Cheese, grated
    6 Eggs
    8oz sour cream

    Serves 4

    Preheat oven to 375 degrees.

    Mix chiles, corn, and zucchini in a bowl.

    Layer chile mix with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

    Your rating: None Average: 3.5 (2 votes)

    Pumpkin Saffron Bisque

    Pumpkin Saffron Soup

    An adaptation of the recipe from The Food Network. We've used marina di chioggia and speckled hen pumpkins from our favorite farmer at Eastern Market. A butternut squash can also be used.

    Your rating: None Average: 2.5 (2 votes)

    Pumpkin Pie

    Pumpkin Pie

    We tried making pumpkin pies from scratch (like, starting with a pumpkin scratch), but we never quite got it to come out right. We've reverted to Jon's grandmother's closely-guarded recipe, which comes from the side of a Libby's can:

    1 can Libby's pure pumpkin
    1 can (12 oz) evaporated milk
    2 large eggs
    ¾ cup sugar
    ½ tsp salt
    1 tsp cinnamon
    ½ tsp ginger
    ¼ tsp cloves
    ¼ tsp allspice (optional)
    1 pie crust

    Mix together sugar and spices in a small bowl.

    Your rating: None Average: 3 (2 votes)

    Pumpkin Ravioli


    With the arrival of the fall gourds, we decided to make a pumpkin ravioli. We really enjoyed this recipe. The first time, we didn't have enough ricotta cheese, so we added some creme fraiche as a substitute (seemed to work fine...). We used egg pasta sheets (available from the Eastern Market Grocery), though wonton wrappers are a good substitute. We put the dollops of batter evenly spaced on the pasta sheet (4x6 = 24 ravioli), laid a second sheet on top, and then cut into individual raviolis using a pasta cutter. A little water on the fingertips and squeezing the edges seemed to seal them just fine. This recipe yielded 144 ravioli and used 12 pasta sheets.

    We used a marina di chioggia pumpkin the first time (greenish color, oval shape) and a peanut pumpkin the second time (orangish color with white "peanuts" all over the outside.

    The original recipe came from

    Your rating: None Average: 3 (1 vote)

    Guinness Cottage Pie

    Guinness Cottage Pie/Stew

    This is an abomination, mixing in Guinness into a cottage pie.

    The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

    Your rating: None Average: 3 (1 vote)

    Ragda Patties

    Ragda Patties

    IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

    For the Patties (can be done ahead):
    3 large Potatoes
    1/2 tsp ginger, grated
    1/2 tbsp Garam Masala
    1/4 tbsp Turmeric
    2 Tbsp Bread crumbs

    Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
    Add spices, mix and knead well into a dough.
    Add the bread crumbs and knead well.

    Your rating: None Average: 4 (2 votes)

    Shahi Paneer

    Shahi Paneer alone

    A really yummy recipe - great on the first try. The original recipe was for chicken tikki masala, but we used paneer instead of chicken and the result was pretty similar to some of the best Shahi Paneer we had in India.

    Modified from Food and Wine.

    Your rating: None Average: 5 (2 votes)

    Stuffed Mushrooms

    Stuffed Mushrooms

    Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

    Your rating: None Average: 3.5 (2 votes)

    Potato Latkes


    Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and the Los Angeles Times.
    See also the kitchn for an actual recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

    Your rating: None Average: 4 (2 votes)

    Bernice's Brisket

    Bernice's Brisket

    This is Audrey's family's brisket recipe. Sort of like a potroast, but made on the stovetop. It has a sweet and savory sauce. It's really easy to freeze leftovers and reheat - almost better that way!

    Your rating: None Average: 2.5 (2 votes)

    Truffle Cream Sauce

    Truffle Cream Sauce with Agniolotti, served with salad and a roll

    Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

    Your rating: None Average: 5 (2 votes)

    Potato Gnocchi

    Making Gnocchi

    The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

    2 lbs whole baking potatoes
    2 beaten egg yolks
    1 1/2 cups flour
    Pinch of salt

    Your rating: None Average: 4 (2 votes)

    Pecan Pie

    Pecan Pie

    Originally from Dear Abby / Houston Post, via Mom

    1c white Karo syrup
    1c dark brown sugar
    1/4t salt
    1/4c melted butter
    1t vanilla

    Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.

    3 eggs (slightly beaten)
    1 heaping cup pecan halves
    squeeze of lemon juice

    Stir together.

    Your rating: None Average: 5 (1 vote)

    Turkey and Dressing

    Turkey and Dressing 2013

    This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and dry brine it for 2-3 days. In years past, we have also wet-brined it for three days, but this is much messier (though it can save fridge space if you use a cooler). We have recently been doing simple injections to improve the juiciness of the breast meat

    Your rating: None Average: 4.5 (2 votes)

    Jamaican Rice and Peas

    Rice and Peas

    2 cans dark red kidney beans
    1 can coconut milk
    3 cups water or broth
    2 cups rice
    1 scotch bonnet or habanero pepper, whole
    4 T butter
    salt, pepper and thyme

    In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

    Your rating: None Average: 4 (2 votes)

    Veggie (TVP) Chili

    TVP Chunk can often be found in Caribbean markets

    3 cups TVP beef Chunk or mince
    1 bag (4 c) Brown Lentils
    1 cup red peas, soaked overnight, or 1 can (optional)
    1/4 cup chili powder
    1/4 cup cumin
    1 tbsp sage (if fresh, finely chopped)
    1 scotch bonnet or habanero pepper
    4 jalapenos
    2 limes worth of juice
    2 c cheddar cheese
    black pepper
    2 smallish medium onions, diced
    6 cloves garlic, minced
    32oz crushed or diced tomatoes
    1/2 cup cilantro, chopped
    1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)

    Your rating: None Average: 1.5 (2 votes)

    Baked Potato Soup

    Potato Soup

    Adapted from @MikeCotton's famous potato soup. Full instructions for that are at the end. This recipe can (and usually should) be halved!)

    5 lbs baking potatoes
    ¾ lbs (3 sticks) butter
    1 lb applewood smoked bacon, chopped
    1/2 lb sharp cheddar, grated or finely diced
    5+ cloves garlic
    1 1/2 teaspoons dried thyme
    sea salt, black pepper to taste

    Optional: Sour cream and chives.

    Kitchen needs: a large pot, another pot, and a lot of large prep bowls


    Your rating: None Average: 4 (1 vote)

    Turkey Carcass Soup

    Turkey Soup

    This soup is a great way to use up some of the leftover shreds from turkey and dressing.

    1 onion
    1 rib of celery, chopped
    1 carrot, sliced
    Other veg: mushrooms, bell pepper (optional, chopped)
    pearled barley, rice, or noodles (if using barley, ~¼ cup per quart of broth)

    Make broth from the turkey bones, and take out as much as you want for soup - chill and skim off the fat.

    Saute chopped onion, celery and pepper in a soup pot with olive oil. Add broth and bring to a boil, reduce, add grain, simmer for 10 minutes.

    Your rating: None Average: 2 (2 votes)

    Sunchoke Bisque

    Sunchoke Bisque

    (serves 6)
    3 tbsp olive oil
    1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
    2 waxy potatoes like Yukon Gold
    1 celery rib (optional)
    1 onion
    5 cups stock
    3 cloves garlic, minced
    1 bay leaf
    3/4c milk or cream
    salt and pepper to taste
    croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

    Your rating: None Average: 2.5 (2 votes)

    Tortilla Soup

    Tortilla Soup

    6 tablespoons cooking oil
    8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
    2 onions, chopped
    6 large cloves garlic, smashed
    1 tablespoon paprika
    5+ tablespoons ground cumin
    4 tablespoons chili powder
    2 teaspoons cayenne pepper
    1 1/2 quarts canned low-sodium chicken broth or homemade stock
    3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    2 bay leaves
    2 1/2 teaspoons salt
    1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

    Your rating: None Average: 4 (2 votes)



    Cornbread from scratch. The "one kit" recipe is for one normal-sized loaf. The "three kit" recipe is for Turkey and Dressing. When making cornbread for dressing, do not use stone ground cornmeal for the cornbread...although it makes great cornbread, it makes lousy dressing, it absorbs too much liquid.

    One Kit
    1 c. yellow cornmeal (Not stone ground)
    1 c. flour
    1 T sugar (optional if you are not feeding Yankees)
    4 t. baking powder
    1/2 t. salt
    1 c. milk
    1/4 c. shortening
    1 egg

    Three Kits
    3 c. yellow cornmeal (Not stone ground)

    Your rating: None Average: 4 (1 vote)

    Wild Mushroom Arancini


    From delicious magazine. Difficult to form, but tasty! Freeze (and reheat) leftovers for an easy weeknight meal.

    2 tbsp butter
    1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
    1 onion, finely chopped
    1 garlic clove, crushed
    1.5 cups arborio rice
    1/3 cup white wine
    3 cups vegetable stock, hot (approx - make more if needed)
    1 tbsp fresh thyme leaves
    4 oz buffalo mozzarella ball, cut into 12 pieces
    4 tbsp plain flour
    3 tbsp vegetable oil

    Your rating: None Average: 3.5 (2 votes)

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