While only the most intense heat and extreme humidity will keep us from roasting a chicken, I have to admit that now that the temperatures are getting cooler again and it’s becoming seasonally appropriate to roast a bird for Sunday supper and it’s actually quite nice and very comforting to do so. This blog has captured the many iterations we’ve done over the years, from Ina Garten’s engagement chicken to a Spanish-style lemon and saffron version to a Roman-style chicken replete with olive oil and fresh herbs, but this one pictured above might be my favorite one we’ve tried. It comes from the cookbook Puglia–one of the cookbooks I called out in last week’s gift guide–and it might be the perfect chicken to have on a chilly Sunday night between now and the start of winter because to me it combines the best of fall’s flavors with a little more substance than a typical roasted chicken. In fact, were it possible to somehow get a turkey to taste like this chicken I would be far less inclined to agree with Jake Peralta from Brooklyn Nine-Nine that turkey tastes like napkins. Read More
While I know it’s easy to hate the switchover to Daylight Savings Time because of losing an hour of sleep, I have to admit that I don’t hate it at all and now that we’ve moved back into the Mid-Atlantic, I kind of love it. Sunset on Sunday following the change was after 7:00 which is nothing short of extraordinary. Admittedly I am usually very in favor of this change because as a food blogger who likes to take pictures of the food we eat in natural light (and much preferring to do so when we actually cook it), being able to do so in the beginning of March feels downright heady. I can’t wait to see how bright it gets here in the summertime.
It’s fitting, then, that on the first day of extended daylight we make a roasted chicken that’s so bright and sunny itself thanks to the use of saffron and lemon. It’s a recipe from Saveur that’s incredibly simple with an extremely short ingredient list, but it creates such a savory and juicy chicken that even adding some potatoes to the roasting pan made them delicious by association. Read More
I can’t believe I’m writing this on the day of the World Cup final—it definitely has flown by even faster than it did four years ago, and what a tournament of surprises: who would have thought that the US Men’s National Team would not only make it out of the Group of Death but that Tim Howard would make a record 16 saves during the match against Belgium? (I’m pretty salty that he isn’t on the best goaltending award shortlist, by the way.) Moreover, who would have expected the epic meltdown that was the Germany-Brazil semifinal, especially considering that Brazil had the ultimate home pitch advantage? Read More
A few months ago when the weather was extremely cold and grey and we were in search of serious culinary projects, Michael and I finally broke down and made ramen completely from scratch, including the noodles. The stand mixer and pasta machine were brought out, dough was wrestled with, and we watched the “Noodle” and “Tokyo” episodes of Mind of a Chef at least twice that Sunday as I wrestled with the extremely elastic dough. Our copies of Momofuku and Ivan Ramen were splayed out on the counter as we needed to reference them, and the whole apartment was infused with the scent of roasted pork bones and poached chicken as the broth simmered all day.
I had to bake a few batches of sodium carbonate so I would have more than enough to add to the dough mixture, and Michael felt compelled to write out the equation on the kitchen chalkboard because of course he did.
That first batch of from-scratch ramen came out exceptionally well: light, hearty, and oh those noodles had just the right amount of chewiness. We didn’t use all of the six-ounce portions that night so the rest went into the freezer, and this weekend we both decided it was time to finally use them. Read More
Back when Michael was in England, he was able to spend some time in London with our fabulous London friends, and during our subsequent cell phone and Google Hangout conversations he told me about this cookbook they had that from their favorite steakhouse Hawksmoor. Simply perusing the book made him feel inspired to buy it, and when I saw that it was under $30, I jumped and ordered a copy. To say that it’s a meat-lover’s cookbook is to be cliche; in fact, this cookbook is a diatribe on great English food and drink, albeit with a very heavy focus on meat. If a roast chicken recipe is an adequate barometer of the worth of a cookbook, well, the recipe here makes this one a good book to at least consider.
It may be a bit hasty to declare this when you’ve only tried one recipe, but when they get the roast chicken recipe so well, it’s only natural to assume the rest is remarkable. Especially when one is called “Beef Shin and Macaroni.” I’m looking forward to making that when it gets significantly colder. Read More
I’ve never liked the lamentations that often accompany Labor Day, all bemoaning the end of the summer. First of all, summer is not over; September 20th marks the beginning of fall. And it’s not as if the weather immediately resets itself to autumn mode, either–the mere act of going into my closet Sunday morning to contemplate sweaters was causing me to break out in a sweat. Just because coffee shops are champing at the bit to push their pumpkin pie spice lattes doesn’t mean it’s time to put away the sandals. You can try to pry those off my feet, but I don’t think you’d be successful.
Besides: this is the best time of year to enjoy the best of what summer has to offer. Making your way down to the Union Square Greenmarket via subway comes with the best reward: the overwhelming aroma of peak-time tomatoes and herbs enveloping your senses as you emerge from the subway station. Even if you can’t make it to that particular market, you are afforded a similar sensation as you shop for tomatoes in your local supermarket, because if they don’t smell amazing now, they likely never will.
(I realize with the previous statement that I am showing my proximity-to-Jersey-tomatoes-privilege, but they are seriously the best tomatoes ever so I apologize for nothing.) Read More
It’s been a tough week for FC Barcelona and its cules: an unexpected loss earlier in the week to Chelsea in the Champion’s League finals was bad enough, and then on Saturday we had to suffer the indignity of Real Madrid coming to Camp Nou and do the unthinkable–win. While RM has likely taken La Liga this season, it’s not over yet for my Catalans as there’s the second leg of Champion’s League yet to play this week, and in a month they’ll be fighting for the Copa del Rey and won’t have to beat Real Madrid to do so.
In other words: I have plenty of opportunities to whip up more Catalan food in support of the blaugranas. Read More