cornmeal-fried pork chops + smashed potatoes
Cornmeal-Fried Pork Chops and Goat Cheese-Smashed Potatoes From Heritage by Sean Brock, with a few adjustments There are several things I like about this recipe. As we’ve talked about before, buttermilk is an excellent, simple, tenderizing marinade. The crust, rather than being that irksome ...
the ‘i want chocolate cake’ cake
The ‘I Want Chocolate Cake’ Cake I regret to tell you that this cake is nothing exactly new, and it’s not because I’m out of ideas (I hope not, at least! One should never taunt the idea faeries, of course.) but because when I found my perfect one-bowl chocolate cake (which we’ve made as an […]
spaghetti pangrattato with crispy eggs
Spaghetti Pangrattato with Crispy Eggs Adapted from and inspired by Rhonda’s Spaghetti with Fried Eggs with Pangritata for One on Food52 This is a big green salad and maybe a few slices of proscuitto (if you’re into such things) away from being a perfect mid-winter weeknight meal, budget-friendly,
perfect corn muffins
Perfect Corn Muffins From Cook’s Illustrated, January/February 2015 Maybe you didn’t grow up eating corn muffins and you’re wondering how they’re different from cornbread. I suppose from a distance they might seem similar — cornmeal, fat, leavener, baked into something of a quick bread — but true
pecan sticky buns + news!
Pecan Sticky Buns Dough adapted from Alton Brown; goo from Bon Appetit, the rest from trial and error Now that we’ve gotten the news out of the way, let’s talk about why these are the best sticky buns I have ever made, eaten or dreamed about. Maybe predictably by now, most sticky buns haven’t held
oven-braised beef with tomatoes and garlic
Oven-Braised Beef with Tomatoes and Garlic Gourmet, February 2001 and The Gourmet Cookbook Serves 6 1 28-ounce can whole tomatoes 1 (3 to 3 1/2 pound) boneless beef chuck roast, tied with a string 1 head garlic, separated into cloves, left unpeeled Heat oven to 300°F (150°C). Coarsely chop tomatoes
chocolate oat crumble
Chocolate Oat Crumble Adapted from the version in Nigel Slater’s Eat, and a few others Like many Slater recipes, there’s no need to be overly rigid in following it. I found three other versions of his chocolate-oat crisp online and none remotely matched. Some call for apricot, and cook it in ...
charred cauliflower quesadillas
Charred Cauliflower Quesadillas Poblanos are very mild hot peppers. You could use fewer or swap them with a small bell pepper for less heat, or swap one or both with a hotter jalapeño or other chile for more heat. Yield: 6 quesadillas, serves 6 2 small or 1 large fresh poblano chiles 1 small head
caramelized onion and gruyère biscuits
Caramelized Onion and Gruyère Biscuits Adapted just a tiny bit from Alyce Shields at the late Pronto by Bar Bambino in SF, via Tasting Table I made a few small changes to the original recipe, which you can see above. I halved the sugar, skipped the honey altogether, prefer to caramelize onions my
fried egg salad
Fried Egg Salad [Yam Khai Dao] Adapted, just a little, from the Pok Pok Cookbook I made several liberal interpretations here. I used readily-available celery, not Chinese. I used less than one chile because my husband declared it “plenty hot” only to find that we might not have minded the second ...