Think of this salad as more than just a side dish. Because it is so simple, your ingredients will stand out and shine. This salad is a perfect vehicle for the freshest garden tomatoes, just-picked limes, and your best olive oil (try Halutza Extra Virgin from Israel, a magical elixir). The combination of fresh, crunchy [...]
Shortbread is one of my all-time favorite treats. But it’s gotta be good. Traditional shortbread should be sandy and crisp without being overly dry, with a mild sweetness and an intense, buttery flavor. This version, adapted from Cook’s Illustrated, infuses crystallized ginger for a subtle awakening of the palate. [...]
Scott Peacock, a legend amongst Southern cooking aficionados, serves this dish at The Watershed, his restaurant in Decatur, Georgia. Although the menu changes continuously, Country Captain is always available… and always popular! The name of the dish purports to hail from the days when ships’ captains arrived in port cities like Charleston or Savannah and [...]
Cassoulet is one of those great, hearty dishes meant to be eaten by the fireplace on a cold and rainy day. If you were to order cassoulet in southern France, where it originated, the meats would likely include duck and lamb, and the cooking process would often go on for 3 days or so, as [...]
Sometimes, you make discoveries in the most unlikely places. You wouldn’t expect to hear the perfect recipe for coconut macaroons while reclining in the dentist chair with a noisy suction hose hanging from your lip. But my dental hygienist Kelley Coulson nonchalantly told me about these crunchy, chewy gems while working on my teeth. She [...]
They sound like an odd and incongruous combination, but these ingredients meld together like a tight-fitting puzzle. I held onto this recipe for ages before I ever tried it. I couldn’t quite fathom how the ingredients would tastefully complement each other. Now it is one of my favorite salads! [...]
I like my chocolate chip cookies thick and chewy. A crisp chocolate chip cookie just doesn’t cut it for me. This recipe is adapted from Cook’s Illustrated, whose test kitchen deserves all the credit for the ultimate chocolate chip cookie recipe. [...]
While there are many variations of this sauce, this one comes from the tiny, but fabulously good, Alicia’s Restaurant in Booneville, California. It is brought to the table in a glass bowl so that you can see firsthand the pepper seeds and red, oily goodness. It has a nice smoky flavor but is not too [...]
Sometimes, simpler is better. Like cooking breakfast in a mountain cabin, surrounded by snow-laden pines and a rushing creek. When the scenery is more important than the recipe, and when your friend is sitting on the porch swing holding the hot coffee, simple is good. [...]
My mom is constantly baking these cupcakes for the steady stream of grandchildren that passes through her kitchen. Kids of all ages love them as a snack, any time of day or night. I like these cupcakes best unfrosted. They taste a bit like banana bread, but with a more cake-like texture. Chocolate chips punctuate [...]
This is simple yet complex recipe that is rich and intensely satisfying. It is one of my go-to standbys, both for a quiet night alone or when entertaining guests. Part of the reason I love it so much probably lies in the fact that champagne is an essential ingredient. Whatever! [...]
You can’t get much simpler than salt potatoes. You just boil a bunch of bite-sized potatoes, skins and all, in heavily salted water and eat. Okay, so go all out melt some butter for dipping. Then treat yourself to the crazy juxtaposition of creamy boiled potatoes with a remarkable salt crust. [...]
This recipe has been in the family for years. In our home, pretzels are a favorite snack, and making them from scratch gives everyone a chance to get a hand in it. My mom has made these ever since I was a kid, and I have friends from high school that still remember joining in [...]
Sangrita resembles a Bloody Mary, except onion and fruit juice are added. The result is a sweet-and-spicy combination that is something of an acquired taste. In Mexico, sangrita is drunk in small glasses without any liquor, serving as a chaser to straight tequila. You can present it that way or as a cocktail with the [...]
This recipe is adapted from the one served at Lewis and Clark’s restaurant in Saint Charles, Missouri. I first sampled it one sultry summer evening on a balcony overlooking the lazy Missouri River. It was so good, I ordered a second bowl. When that was gone, I ordered a third. This is unheard of for [...]
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