Enough with the boneless skinless chicken breasts! What if you could have a golden brown roasted chicken ready in about an hour and fifteen minutes? And remember, once you get the bird into the oven, most of that time can be spent relaxing with a glass of wine while you wait for a . . . → Read More: Roast Chicken on Sunday
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I expected that moving from the city of Washington out to the Northern Virginia suburbs would mean a sharp reduction in my exposure to other cultures, but I’d been reckoning without the turn-of-the-century model of a suburb. I quickly found that my neighbors were now a far more diverse lot than before. . . . → Read More: Suburban Stew Last night we had vegetable soup and cornbread for dinner, one of my favorite cold-weather combinations. You’ll notice from the photo that this is yet another dish that’s best baked in my beloved cast-iron pan (see my blog entry about the pan from earlier in January). I’ve tried literally dozens of cornbread recipes because . . . → Read More: Buttermilk Cornbread I went to the store last week in search of beef short ribs to make a Belgian beef carbonnade. I was picturing a fork-tender, slow-braised dish, some egg noodles and a goblet of Belgian-style ale for one of these long January nights. This dish came out so well I wondered why I haven’t made it more often. I have a feeling I will be in the future. . . . → Read More: Beef Carbonnade with Victory Old Horizontal During the early years of my marriage, as my husband and I adapted to cooking and living together, we learned to share a tight kitchen space and limited list of equipment. The one item he would never touch, however, was my beloved cast iron frying pan, purchased at a hardware store in my days as a poor student. “You have a relationship with that pan, and I don’t want to come between you,†was his comment. Since then I’ve added many fine pots and pans to my batterie de cuisine, some of them fairly expensive. Yet all of them remain mere equipment, without the emotional aura of that beat-up, homely, black skillet. . . . → Read More: Why I Love My Cast-Iron Pan This is one of my favorite winter chicken dishes. When it’s cold and damp outside, I crave big-flavored sauces and stews. this dish is basically a chicken cacciatore with many adaptations to make the sauce even richer and more flavorful. While the list of ingredients may sound like a jumble of strong flavors, when cooked slowly they blend into a mellow sauce I could happily eat all by itself. . . . → Read More: Sicilian-Style Chicken Are you aware that fried green tomatoes are not just a hokey movie title but a downright tasty dish? If you fix them right, they even taste, dare I say it, sophisticated. Right now is the perfect time to prepare green tomatoes. . . . → Read More: Fried Green Tomatoes Not only is this soup beautiful in the bowl, but it has a wonderful fresh flavor and more delicacy than many bean-based soups. I found a version of this recipe years ago in an issue of Prevention Magazine and have altered it over the years to suit myself. . . . → Read More: Yellow Pepper and White Bean Soup |
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