The slow cooker method is a fool-proof way to make juicy jerk chicken that holds onto all the seasoning and flavor of the classic Jamaican recipe. It also leaves you free to prepare traditional accompaniments like fried plantains and coleslaw while the wings tenderly cook. Either a broiler or an air fryer will allow you …
The first time I tasted real Ligurian focaccia (fügassa in local dialect) was my first day in Genoa and my first ever trip to Italy. After a whirlwind, three-week romance in Texas, I flew halfway across the world with my future husband to visit his hometown. Our first stop, naturally, was the neighborhood forno. The …
Protein-rich red lentils and hearty butternut squash are transformed into a silky soup; served with flatbread, it’s a simple and comforting main course. Check out all of our soup recipes here. Featured in: “Heart of Palestine.” Red Lentil and Squash Soup (Shorabit Jarjir) Protein-rich red lentils and hearty butternut squash are transformed into a smooth …
Red Lentil Soup Recipe with Squash (Shorabit Jarjir) Read More »
In this crispy-skinned Thanksgiving turkey recipe from chef and cookbook author Mary Sue Milliken, celery root (also known as celeriac) lends earthy dimension to the cozy classic stuffing. Reserve the bird’s giblets and neck for making your own stock, which can be used in Milliken’s rich white wine and mushroom gravy. Do not be tempted …
Roast Turkey with Celery-Root Stuffing and Giblet Gravy Read More »
On July 18, 2003 I got to cook at the James Beard House for the first time. It was a dinner celebrating the life and legacy of Chef Bill Neal, hosted by the great Johnny Apple. Preparing that meal were chefs Ben and Karen Barker, Robert Stehling, Bill Smith, and John Currence. (I was there …
Country Captain (Southern-Style Stewed Turkey with Curry) Read More »
This autumn stew recipe from Gage and Tollner chef Sohui Kim is a nod to classic kalbi-jjim (or galbi jjim) while also applying French technique, which often involves braising meat in wine to introduce depth of flavor. In Korean cuisine, tougher cuts are typically boiled to break down their proteins, with soy sauce and sugar …
Galbi Jjim Recipe (Kimchi- and Red Wine-Braised Short Ribs) Read More »
This recipe, which is adapted from writer Julia Sherman’s Arty Parties, is the marriage of two brilliantly simple but satisfying sides—crispy slices of pan-fried polenta and cheesy roasted broccoli, stems and all. Gild the lily by topping the dish with savory roasted mushrooms and you’ve got a plant-based main course that even the most hardened …
Baked Polenta Recipe with Broccoli and Roasted Mushrooms Read More »
Spices including cardamom, star anise, and ginger jazz up this warm breakfast cereal from New York Times restaurant critic Pete Wells. Steel-cut oats, also known as Irish or pinhead oats, take longer to cook than rolled and instant varieties, but boast a satisfying and toothsome texture that is well-worth the wait. Check out all of our breakfast recipes here. Featured in: “Morning …
Spiced Oatmeal Recipe with Dried Fruit and Pecans Read More »
This savory French breakfast of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. The cream soaks into the garlic-rubbed bread and thickens to a rich sauce right in the skillet resulting in a savory French toast. Our recipe is inspired by the great English food writer Elizabeth David’s 1955 collection of …
Gulab jamun, translating to “flowery fruit,” is a traditional dessert enjoyed throughout the Indian Subcontinent. Usually served for celebrations, the syrupy spheres are traditionally perfumed with rosewater and saffron and are individually portioned, for ease in sharing. Best eaten warmed, gulab jamuns are always adorned with a choice of nuts, gold leaf, and occasionally shredded …