Beef Bourguignon is one of the great classics of French country cooking. It’s the kind of meal that would have been slowly simmering on a farmhouse stove or served in a neighborhood bistro on a cool evening in Burgundy. While some versions can be quite elaborate, the heart of the dish is surprisingly simple: good beef, red wine, vegetables, and patience.
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This is a very favorite dish of mine, which I found in Claudia Roden’s wonderful book, “Arabesque”. It is pure Moroccan simplicity which blends the ingredients to create an end result which is much more than the sum of its parts. This dish never fails to impress and it makes the entire house smell wonderful and cozy.
Continue reading “Delicious Moroccan Chicken with Honey and Almonds”
I made this chicken because I wanted to give my homemade duo jiao a chance to do more than accompany another dish. I expected it to be good. I didn’t expect it to become one of the best stir-fries I’d made in a very long time.
Continue reading “Hunan-Style Duo Jiao Chicken with Fermented Black Beans”
A rich, hands-off mountain stew inspired by Northern Spain’s Fabada Asturiana. Creamy pinto beans, marbled pork shoulder and smoky andouille bake together in a Dutch oven until the meat is fork-tender and the broth naturally thickens into a savory, brick-red gravy.
Continue reading “Oven-Braised Spanish Bean and Pork Stew (Fabada-Style)”
I’ve made a lot of Chinese food in my life, but I’d never made 3 Cup Chicken-San Bei Ji, which is kind of a Taiwanese classic. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.
The name “three-cup chicken” traditionally refers to the three principal seasonings: rice wine, soy sauce and sesame oil. The “cups” describe the balance among those ingredients rather than requiring modern home cooks to use a literal cup of each.
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Goan pork vindaloo, traditionally called pork vindalho, grew from the Portuguese vinha d’alhos, meat prepared with wine and garlic. Goan cooks transformed it with local vinegar, dried chiles and aromatic spices, creating a dish in which acidity, heat and the richness of pork remain carefully balanced.
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Poulet à la Forestière is a classic French preparation of browned chicken served with mushrooms, salt pork or bacon. The name forestière—“of the forest”—refers to the mushrooms that define the dish.
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I get this question fairly often: when you spend much of the day working on recipes and talking about food, don’t you eventually get tired of thinking about what to cook?
The answer is yes.
There are evenings when the last thing I want to do is research a recipe, measure twelve ingredients, or spend an hour standing over the stove. That’s when I fall back on a handful of things I can make almost without thinking.
This is one of them.
Continue reading “The Pasta I Make When I Don’t Feel Like Cooking”
Murgh Kari, literally “chicken curry” in Hindi and Urdu, is a classic style of North Indian home cooking. Unlike the richer cream- and butter-based curries that often dominate Indian restaurant menus in the West, Murgh Kari is everyday cooking—chicken simmered in a deeply flavored gravy built from browned onions, ginger, garlic, tomatoes and warm spices.
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Old-Fashioned Cuppa Cuppa Cake is a beloved Southern dessert made with equal parts flour, sugar, and milk layered with fruit and baked until golden brown. Popularized by the movie Steel Magnolias, this easy cobbler-like dessert can be made with peaches, berries, or even canned fruit cocktail for a simple old-fashioned treat.
Continue reading “Old-Fashioned Cuppa Cuppa Cake Recipe — A Southern Classic”