I think about contrasts with salad. Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves. The anise hint of tarragon provides a counterpoint to the slight tanginess of ricotta salata. Soft tofu offsets the crunch of the vegetables: Think of it as a soft poached egg on top of your salad.
This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil. In Italy I first ate it with smoked ricotta -- that bit of smokiness took the soup into an entirely new realm.
Responsibly farmed catfish, like the kind we serve at Brown Sugar Kitchen, are a "best choice" on the Monterey Bay Aquarium Seafood Watch list. Catfish is very delicate, and not a good choice for grilling, but perfect for this preparation. I think its slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick. Get out your cast-iron skillet and get real. Nothing tastes better with this dish than sweet corn and in-season tomatoes.
1 cup/215 g long-grain white rice 1 cup/240 ml water
Bubble and squeak is an old-fashioned British dish that typically consists of the leftover potatoes and cabbage from a Sunday night roast (the name comes from the noise the vegetables make when you heat them up). Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite. Served with poached eggs, it's the perfect brunch dish.
Welcome to the very sweet union of the macaroon and the candy bar. These coconut bites are essentially no-bake cookies (save for roasting the almonds). The coconut is sweet and crunchy, and the melted chocolate is the little bit of glue needed to hold the almond in place. Such good bites! It’s impossible to eat just one.
30 almonds 1/2 cup sweetened condensed milk 3/4 cup confectioners’ sugar 1 tablespoon pure vanilla extract Pinch of salt 1 1/2 cups unsweetened flaked coconut
A member of the cod family, hake has long taken a back seat to the more popular cod. But, because so much pressure has been put on other New England fish species, alternatives like hake are becoming popular. This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
Make sure to dry the chickpeas very well, which will allow them to get crisp and golden on the outside while remaining creamy inside. This salad is best served when the chickpeas are slightly warm or at room temperature.
1/3 cup Greek yogurt 3 tablespoons fresh lemon juice 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 15-ounce can chickpeas, rinsed, drained, and dried very well 1 bunch scallions, white and green parts, coarsely chopped (about 1 cup) 3 garlic cloves, sliced
Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up, resulting in a tender chicken dish with a rich pan sauce made with a touch of Marsala wine and fresh parsley. Trust me, you'll be happy you decided not to order out!
2 large boneless, skinless chicken breasts (8 ounces each) Kosher salt Freshly ground black pepper 1/4 cup plus 1 teaspoon all-purpose flour 1 tablespoon unsalted butter 2 teaspoons olive oil
The wedge salad is one of life's great pleasures. If you've ever been to an old-time diner or a classic steak house, you know what we mean. But in our ever-lasting efforts to make dishes more creative and healthy, we offer this twist on the original. Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
2 tablespoons olive oil 1/2 medium red onion, thinly sliced (about 1 cup) Kosher salt, to taste 1 tablespoon maple syrup 1/2 teaspoon vinegar, such as cider or sherry vinegar
The Umbrian countryside is filled with sunflowers turning to face the arc of the sun over the course of the day. Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country. It can be found in most Italian grocery stores. The colors of the Italian flag are tossed into the mix -- bright green asparagus, rosy red grape tomatoes, and creamy white ricotta salata.
Bathe a piece of grilled steak with a rough mix of chopped parsley, garlic, lemon zest and olive oil and feel your appetite ignite. This week's recipe for Hanger Steak with Gremolata is from Erin Scott'sYummy Supper.
Jenny Rosenstrach is channeling Julia Child this week with her recipe for Chicken with Artichokes in Creamy Mustard Sauce from Dinner: The Playbook. The recipe, which is a riff on a classic French pan sauce, will teach you a technique you can use with any protein -- be it beef, pork, chicken or fish.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version. It's a winner for me, as anything with pomegranates or pomegranate molasses makes my mouth water. And it's a lovely change from all the cakes that I have come to know so intimately over the decades.
There are never enough sweet corn recipes this time of year. This week's offering for Charred Corn Salad with Basil Vinaigrette from Kelsey Nixon's Kitchen Confidence is a nice change of pace. Whole cobs of corn are grilled, the kernels cut off the cobs and then dressed in snappy vinaigrette.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming. Served on spinach it is dandy, but if you can find delicate tatsoi (a Japanese green akin to tender bok choy) use that instead!