Back when we lived in Stamford, I blogged about making Alton Brown’s “Positively, Absolutely Not Real Bouillabaisse” while we watched Day for Night/La Nuit Americaine, and while making the stew is kind of a pain due to the sheer number of ingredients it requires, the non-fish flavors have stayed with me ever since, because they’re…
Tag: parsley
Chickpeas with Catalan sofregit and Adrienne Cheatham’s poached eggs.
Thursdays tend to be my wildcard days when it comes to meal prepping. I save the most elaborate dishes for the weekend, and Monday is always taco night, and Tuesdays and Wednesdays are generally variations on chicken thighs and fish, respectively. Sometimes I’ll get some pork chops or make some meatballs because they are fairly…
Cured trout Delmonico, inspired in part by Hawksmoor at Home and Israeli Soul.
While salmon is probably the fish I eat the most often, especially cured, we try to eat trout whenever we can find it because it’s a more sustainable fish, even if farmed, and it’s basically the freshwater cousin to the salmon. The only downside to it is if you can only find it whole, you’re…
Tagliolini with citrus-herb pesto.
Happy winter solstice! It may seem a little odd, or at least aseasonal, to be sharing a pesto recipe on the first day of winter, but this one is special due to its inclusion of both lemon and orange, both of which taste their best in the colder months. Inspired by a recipe in Giada…
José Andrés’s Catalan sausages with pressure cooker beans.
If you travel out of New York City on Amtrak these days, you’re likely to end up in the Moynihan Train Hall part of Penn Station. Taking over what was the Farley Post Office Building, it’s a beautiful, soaring structure meant to be reminiscent of the old Penn Station that was knocked down in favor…
Pork cutlets fra diavolo inspired by Michael Solomonov and Israeli Soul.
One of my go-to, “oh shit I need a protein to go with pasta” dishes that I turn to time and time again is the cutlet, either with chicken or pork. Sometimes we’ll have them as our first course because the pasta dish I’m making is more extensive, or we’ll have them standing by to…
Spicy tagliolini with pancetta, Meyer lemon, and Pecorino Romano cheese adapted from Giada De Laurentiis’ Everyday Pasta.
As hinted in the title, this is an adaptation of a recipe in Giada’s Everyday Pasta, one of her many books I’ve been revisiting over the last few months for another project. One of the most useful techniques she’s helped to introduce into American kitchens is the concept of a no-cook sauce in which you…
Basque-style montaditos of crème fraîche, sun-dried tomato puree, and anchovies.
Sun-dried tomatoes deserve to make a comeback: there, I said it. I know that they went from a trendy restaurant ingredient in the 80s to being completely overdone in the 90s and 00s, but it’s 2021, we’re emerging from a pandemic, and I think enough time has passed that we can give them another go….
Fresh mafaldine with herb-pistachio pesto and peppered mascarpone cheese.
Recently we signed up for Discovery+, and let me tell you: it’s a trip. I’ve been able to revisit so many of the shows I used to watch like Barefoot Contessa, Mexican Made Easy, and Everyday Italian, while also being able to check out newer shows while avoiding six-hour marathons of Diners, Drive-Ins, and Dives…
Tender chickpea stew with a little help from Koita almond milk, a pressure cooker, and a fourteenth-century Catalonian cookbook.
Disclosure: I was sent a case of Koita Foods almond milk and almond-coconut milk to sample and review, and all opinions are my own. One of my favorite bits from any episode of Nigella Lawson’s many cooking shows is when she takes a moment to stand in front of her wall-to-wall bookcase teeming with cookbooks….
The Manhattan [food] Project 