So, what do you say, dressing or stuffing?
If you know anything about Texas chili, then you know for certain the one thing that is NOT in this recipe.
Most of the time, I end up putting my energy into the main course. You, too, right? The side dishes then have a tiered level of time and effort afforded to each of them, often ending with something exciting like “rice.”
This bistro classic is as refined as it is rich. We kept the filling onion-forward by cooking the strands in rendered bacon fat and stirring them into a light custard. Use yellow or white onions here; sweet onions will make the tart too sweet. Use a 9-inch tinned-steel tart pan.
These scones are a flaky, honey-glazed brunch delight, brimming with juicy, sweet berries in a buttery, rich crumb. We achieved a perfectly crumbly texture by incorporating butter in two ways, processing some with flour, sugar, baking powder, and salt for even distribution, then pulsing more into pea-size pieces to achieve rich buttery pockets.
There is a salad on our table almost every single night. Usually it’s lettuce. More often than not, just a bowl of slivered romaine with a tart vinaigrette. Super simple.
With the arrival of fall, my produce thoughts start moving from things that grow above the ground to things that grow under it. Yes, my fellow seasonal cooks, root vegetable season is heading our way.
With a tangy, rich flavor and velvety consistency, cheesecake’s characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake, and berry cheesecake are all common. But our favorite variation might just be pumpkin cheesecake.
We start our cheese bread with all-purpose flour and add whole milk and sour cream for a clean, creamy flavor and rich, moist texture. Just a few tablespoons of butter adds enough richness without greasiness, and using less fat makes the texture heartier and less cakelike.
In cities around the country with large Korean populations, you might find Korean fried chicken wings. With their shattery, thin crust and lacquered coating, they aren’t something you’re likely to eat just once and then say, “Well, that was satisfying, I’ll cross that off the old bucket list.”
A frittata is a hearty brunch option but is often loaded with potatoes, cheese, and sausage or bacon. For a more nutritious version, we nixed the meat and swapped out potatoes for broccoli.
Some of the greatest chilies you’ll ever eat hail from New Mexico’s Hatch Valley, which is why — naturally enough — tiny Hatch, New Mexico, is known as “The Chili Capital of the World.” This being the season for Hatch chilies, I thought it might be fun to showcase them at one of your very own backyard parties.
Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child.
The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.
The unmistakable flavor of Old Bay seasoning is the key ingredient in many seafood dishes north, south and west of the Chesapeake Bay, particularly anything to do with crab and crayfish.
Well-marbled steak tips, with their beefy flavor and tender texture, proved the best choice for our grilled beef kebabs.
Although poke cake is usually in the form of a sheet cake, we thought it could make a beautiful and festive layer cake for the Fourth of July.
If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie. Somehow, ice cream stuffed into a pie crust just seems so much more festive and decadent and sultry than bowls of ice cream.
If you are from the South, then you do not need grits explained to you. Slide right on down to the recipe.
Grilled fish is the official dish of summer around our house. There is nothing I love to eat more in warm weather than a piece of fresh seasonal fish cooked on the grill — the slightly sweet flesh offset by a tiny bit of char.
Springtime is the right time for pasta primavera, which is, after all, the Italian word for spring. There’s some controversy about who invented this wonderful dish, but everyone agrees that it was made famous in the late ’70s at New York’s Le Cirque restaurant. In any case, the recipe consists of spring vegetables, cream and cheese. How far wrong can you go?