Posts Currently viewing the category: "Eating In"

Crowning glory

By | | Eating In

n New Orleans, you’ll find King Cake served from Epiphany, the Jan. 6 feast of the three kings who came to bring presents to the baby Jesus, clear through to Mardi Gras which falls on March 4 this year. King Cake is not really cake. It’s a cinnamon roll bread with icing and…(Read More)

n a sweltering mid-September day in Philadelphia (I can’t remember a September day in Philadelphia that wasn’t sweltering), my son-in-law met me and his birthday blackberry pie at the 30th Street train station. It was lunchtime and he knew I’d like a favorite of his, a lamb sausage flatbread…(Read More)

First-class treat

By | | Eating In, Food

Kids will love this breakfast as a back-to-school celebration e have a tradition, now into the second generation, of having cinnamon rolls on the first day of school. The recipe is adapted from a very crinkled and spattered page of my Betty Crocker Cookbook. You could wake up at 2 a.m. and…(Read More)

raw ripe tomato, whether alone or mixed in a salad or sliced in a sandwich, is one of the best flavors of summer. That being said, heating a tomato brings out its flavor, concentrating its juices and marrying them with herbs or other ingredients. This recipe dresses up tomatoes with a stuffing made of bread…(Read More)

hen I was growing up, I remember summer dinners of nothing but the ripest tomatoes and corn on the cob. Those two were always family favorites, and those dinners occurred when both were at their absolute best. Back in the day, ripe tomatoes meant big beefsteak or other slicing tomatoes. I don’t even remember…(Read More)

himichurri is an Argentinian fresh herb sauce served over grilled steak. The combination of fresh herbs with the bite of garlic and hot peppers, plus the tang of vinegar mellowed by extra-virgin olive oil, pairs perfectly with a well-seasoned­ grilled steak. There is a kinship with pesto, as recipes from one part of…(Read More)

ather’s Day has its own set of recognized traditions: cards with fishermen or golfers, ties, and barbecuing. I leave you to choose your own cards and ties, but will share a recipe for pulled pork. There’s plenty of opportunity for younger kitchen helpers to measure the ingredients for the rub and sauces. Let…(Read More)

y neighbors over the back fence have always been very generous with their prolific rhubarb plants. While I am on record as voting for strawberry rhubarb pie as the prettiest possible pie (I’ll put it in my top five taste-wise, too), I occasionally use rhubarb in other ways. Cooked down with honey or…(Read More)

an Bagnat (pahn bah nyah, saying the ‘n’ in pan through your nose) is a make-ahead sandwich from the south of France that’s a whole meal, perfect for picnics. The filling is tuna, tomatoes, olives, some greens and a garlicky olive oil. And anchovies. Don’t let the anchovies scare you away. If…(Read More)

t isn’t every sporting event that has its own designated drink and dress code, but when it comes to the Kentucky Derby, it’s the mint julep and a hat that makes a statement. The drink is easy: muddle some fresh mint and sugar in the bottom of a silver julep cup…(Read More)

One of the best ready-to-eat foods available at the grocery store is the whole roasted chicken. Bring one home and you have – depending on how many you’ll be serving – a meal plus leftovers…(Read More)

Asparagus is one of the vegetable world’s harbingers of spring. It may be tempura-ed, stir-fried, made into a cream soup, wrapped in thin slices of ham, put into an omelet or frittata or tossed with pasta. For me, asparagus is most appealing at its simplest: boiled, steamed or roasted, then dipped in…(Read More)

Easter is a holiday I associate more with two of my favorite baked goods than with jelly beans or chocolate rabbits. Hot Cross Buns, fragrant with spices and full of dried fruit, are traditionally made on Good Friday. Hoska is a braided, fruit-and-nut-laced bread from my husband’s maternal grandmother’s family…(Read More)

Bride’s Biscuits are a cross between a biscuit and a roll. They can be made with all-purpose flour or with an addition of whole grains. I once shared a driveway in Missoula, Mont., with Carol, a transplant from Jackson, Miss. She was an enchanting anomaly, with her thick Southern accent and dainty…(Read More)

Glorious macarons

By | | Eating In

PARIS – In pâtisseries all over the City of Light, the almond meringue delicacies called macarons are proudly displayed front and center. Some might have a few macarons to choose from, usually vanilla, chocolate, coffee, pistachio and raspberry. Other very upscale pâtisseries will have gorgeous displays of macarons in colors and flavors that dazzle…(Read More)

For chocolate lovers, a heart-shaped cookie can be the perfect valentine. If you’d like to give your chocolate-loving Valentine something homemade this year, bake a tin of deeply chocolate cookies. Make them large or small, topped with a sprinkling of sugar, or use frosting to write words of endearment. Make one very…(Read More)

Lamb has always been a favorite of mine. A roasted leg of lamb was my first choice for childhood birthday dinners, and it’s hard to imagine anything that smells better than crispy grilled lamb chops on a bed of rosemary. On a cold winter evening, this recipe from the Cordon Bleu in Paris is…(Read More)

I first tasted Ginger Sesame Salad Dressing at The Mustard Seed restaurant in Missoula, Mont. I can’t recall anything else from the menu, and I ate there often, but the salad dressing was memorable. I would go there just to have the salad. I’ve had this recipe for so long, there is no…(Read More)

“The Vegetarian Epicure” by Anna Thomas was one of the first cookbooks I bought; followed quickly by “The Vegetarian Epicure: Book Two.” After I used both with some regularity for a few years, they slipped to an out-of-the-way spot on my cookbook shelf, barely noticed – except for twice a year. Right before…(Read More)

The first time I ate Shepherd’s Pie was after a flight that had been delayed by snow. Gathered around the table at our friends’ cozy house in the north of England, nothing could have been more perfect for that cold January night. Since then, our version of Shepherd’s Pie that we call Reindeer…(Read More)

Mincemeat: The very thought of it is enough to make you shudder. What’s in there? And most importantly, does it really contain meat? The answer to the meat question is: It depends. It used to have meat because it was a good way to use up those leftover meat scraps and bits no one…(Read More)

One of the most important Thanksgiving foods at our house is yeast rolls. I go back and forth between plain rolls and rolls that contain mashed potatoes, but I think that potato rolls are my favorite. Make sure to use a floury, not waxy, potato, cooked and mashed well. Lumps aren’t a plus in…(Read More)

Autumn quartet

By | | Eating In

This quartet of pies features fall produce: apples, cranberries, pears and nuts. As for the Chocolate Coconut Pie, neither chocolate or coconut are particularly fall ingredients, but they are, after all, chocolate and coconut. It is always the right time of the year for chocolate and coconut. Topping sweets with salt is still in fashion…(Read More)

Making a meal shouldn’t be dangerous. I’ve never been tempted by those Japanese puffer fish that kill someone every so often, or even by pain-inducing incendiary chilies. I have, however, fallen for sweet meat squash. Sweet meat squash is very pretty — a flattened round of pale, silvery blue-green, sometimes with light…(Read More)

Apple appeal

By | | Eating In

Tarte Tatin is made of apples, puff pastry and a sprinkling of powdered sugar. One of the best parts of fall is the arrival of apple season; time to drive to a local farm to pick your own or head for your favorite farmers’ market, where often you can find less common varieties. In our…(Read More)

After adding the spices, pork, tomatoes, broth and green chiles, allow the Chile Verde to cook slowly for at least two hours, stirring occasionally. One of my sisters who lived in New Mexico and Colorado gave me a recipe for Chile Verde that I have made for years. It has evolved, as recipes do, and…(Read More)

Pavlova is an impressive dessert to make that’s so easy, a 10-year-old could make it alone. To be precise, two 10-year-olds could make it by themselves, which they did. Invented in either Australia or New Zealand (depending on whom you ask) to honor the famous Russian ballerina Anna Pavlova, the…(Read More)

African Peanut Turkey Soup could be a welcome detour away from the taste of a traditional leftover holiday meal. You probably aren’t thinking ahead about what to do with all that leftover turkey that will be staring at you from the refrigerator at the end of next week. So what will you do after…(Read More)

Vegetables à la Greque comes together with a delicious complex flavor. Cauliflower isn’t a vegetable that gets a lot of attention. It’s white. It’s crunchy. It’s on the bland side. It’s good under a cheese sauce or pickled, but otherwise, you don’t hear much about it. This overlooked vegetable gets…(Read More)

It is a rule of cooking that the smaller or thinner something is, the faster it cooks. Smashed Chicken, as it is known in my family, bears close resemblance to Chicken Scaloppini, but is actually an approximation of a dish made with skate that I had in a restaurant. In addition to chicken or skate…(Read More)

Black Bean, Corn and Tomato Salad is substantial enough to be a main dish. Additions could include pepper jack or mozzarella cheese. Sometimes you want a side dish that is hearty enough to be a vegetarian main dish. This bean, corn and tomato salad with a Southwestern vinaigrette easily does both. In addition, it could…(Read More)