11
Jun
2010
Grilled Ginger Lemon Chicken
This ginger lemon marinade is a revelation – bright, spicy, sweet and savory all at once, it immediately became my new favorite way to treat chicken.
10
Jun
2010
Lemon Chicken Shish Kebab
I really love making shish kebab – it’s always praised effusively when made for friends and that pay off comes with very little work. Buy a bunch of veggies and a little meat, let them hang in some herbs and spices, thread on skewers, grill or broil and call it a day.
9
Jun
2010
Albondigas (Spanish Meatballs)
Albondigas are often found as part of tapas, a collection of small plates of both hot and cold nibbles hailing from Spain. You’ll probably want to get a good-quality, crusty loaf of bread to use to sop up this absolutely delicious sauce.
28
May
2010
Pan-Fried Pork and Chive Dumplings (Jiao Zi)
The best part of this recipe, and all homemade dumplings, is that the quality is much higher than what you’ll find at restaurants and dumpling joints. You control exactly what is added to the little delicacies, and you still end up keeping the price down. Fresh ingredients at a low price is a hard thing to come by these days, so definitely celebrate a little when you tuck into a plate of these bad boys.
22
Apr
2010
Pastitsio
Pastitsio is often referred to as the Greek answer to lasagna, but I think that it’s selling it quite short. The rich lamb sauce is more than a simple bolognese, and gains character from cinnamon and cloves.
21
Apr
2010
Braised Short Rib and Crimini Ragu with Pappardelle
Good things come to those who wait, and baby, these marbled short ribs in a meltingly rich ragu are worth it. It takes time, but is really no work at all – one of those “set it and forget it moments”…sorry Ron Popeil. This is better than anything made in your rotisserie grill.
4
Apr
2010
Baked Ham with Rosemary Hurricane Glaze
This recipe is straight out of my memories of childhood – Dad would get the Smithfield smoked hams from the grocery for Easter or Christmas and bake them to perfection.
18
Mar
2010
Grilled Lemongrass Beef
From chocolate covered pretzels to a salt-rimmed margarita, our palettes all crave the goodness that is sweet and salty. This recipe tackles all the taste points, with a fair share of sweet, salty and tart. I slather this simple marinade on beef and grill until charred on the outside and juicy pink on the inside, but you can certainly use it on pork or chicken as well.
17
Mar
2010
Irish Lamb Stew with Rosemary and Sage
Tender, marbled chunks of lamb make their home in a savory gravy enriched with onions, celery, rosemary and sage. The untraditional Irish stew ingredients of garlic and tomato give the dish body, and the dry red wine brings it all home.
16
Mar
2010
Simple Hanger Steak
Face it, kids. Filet mignon is overrated. Yes, it’s tender. Yes, it costs more than most other steaks. But really, if you ask me for the cut that I turn to time and time again for an in-home, steakhouse experience, it’s all about the hanger steak.
14
Mar
2010
Cabbage Borscht
I have so many happy memories of this soup – it’s one that my Dad has been making for years, probably back when the parents had a subscription to Bon Apetit and Gourmet mag. Every edition had sweet 70s fashions and folks curled up on shag rugs dipping wisps of beef tenderloin into the smoking oil fondue pots.
13
Mar
2010
Whole Roasted Chicken with Mushrooms and Herbes de Provence
This recipe uses butter and herbes de provence, a savory herb mix of thyme, lavender, fennel seeds, savory, and other assorted dried goodness. You can, however, use whatever dried herbs suit your fancy and also replace the butter with olive oil. Treat the chicken to whatever freshness you have on hand and make it your own. After all, it’s not Jim Perdue’s stinkin’ chicken. It’s yours.
9
Mar
2010
Cincinnati-Style Chili Mac
It’s such a bowl of unpretentious goodness, eating this chili ensures some serious chillaxin’. Or as I think the Fresh Prince would put it, “Chillin’ out max and relaxin’ all cool and all, eatin’ some chili outside of the school.” Yup, chili school.
2
Mar
2010
Kanom Jeeb (Steamed Thai Dumplings)
Ah, kanom jeeb – you have officially earned platinum status in the dumpling ranks. You are a mere morsel of goodness, a two-bite treasure, and I thank you for gracing me with your presence. I love you for your simplicity in preparation – no rolling of dough or advanced pinching. No overfilling or fussiness. You are so damn cool.
15
Feb
2010
Jiao Zi (Boiled Pork Dumplings)
In celebration of Chinese New Year (heck yeah, tigre!), my sister-in-law and I got to work prepping, boiling and crisping up a serious pile of dumpling deliciousness. We’re going to call our new business Kitty Yum-Yum’s Dumpling Emporium. What? Is that name taken already?