A quick post as the beginning of a (hopeful) return to recipes. To be honest, I was not ovenless this Thanksgiving; I was in Connecticut at my parents’ house, using their beautifully equipped kitchen. However, we gave some ovenless turkey a shot to see how it would work out. How? Sous-vide. Continue reading
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This post initially said Happy February, but now it’s March and I may as well be publishing it in April…where did the first quarter of the year go?! This is a quick dish my dad used to make at home. It is still one of my favorite things to eat:
We planned Wednesday night as ours to hang out in the apartment and get down to some Christmastime decorating (see previous post for fireplace pic). In order to do so, I put together a greenmarket pot roast to feast on while stringing popcorn and stitching stockings (almost sickeningly cute). It was seriously delicious. Continue reading
Sometimes you want to eat like it’s summer, even when it’s forty degrees outside. Continue reading
Since November tripped into December way too quickly for my liking, I’m hurrying to markets to salvage the last bits of warm light, vegetables, and flavors that have hung around this long. I know Mark Bittman stole our thunder on this one, with his fancy curried turkey leftovers bit on NYTimes.com, but this dish is somewhat different, a little more seasonal, and, of course, ovenless.
Also cramping our style today, Grub Street posted about the Chang/Batali session at the Strand last night that Rachel and I checked out (although we left as the audience questions started, missing the Rachel Ray appearance). The two chefs, along with Peter Meehan, appeared with Heinekens on stage and still managed to be not only funny but, at times, insightful as well. Anyway, on to the recipe. Continue reading
Hey everyone, I know it’s been a while since we’ve posted, but Thanksgivingtime is a busy one. Here are some pictures of chilies we’ve been drying on our windowsill. Hope y’all had a great time with friends and family last week, we’ll hook you up with some post-turkey recipes on the fly. Continue reading
Thanksgiving is just around the weekend, and many poor souls out there have been turned from sweet potatoes (or improperly converted) by the old marshmallow-covered standby of Novembers past. While it may have its charms, there is a place to balance between the cloyingly sweet traditional preparation of sweet potatoes, and the just-the-right-touch of sweet and salty coming together in good mashed sweet potatoes. As versatile as any regular potato, sweet potatoes can be mandolined and laid out in a delicious gratin, sliced into medallions and sauteed or fried, roasted into sweet potato fries or tossed cold into a salad, and mixed with a wide variety of sweet and savory additions ranging from maple syrup to bacon. They go extremely well with steak, sausage, chicken, pork, and, of course, turkey.