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A Louisiana-style court bouillon, a spicy tomato-based fish stew with white fish, shrimp, and rice.
4 servings Fresh and crisp beet greens are essential; if they look tired, throw them out. You may prepare this recipe with chard if you cannot find beets…
4 servings A perfect summer dessert when the grill is fired up.
A tangy lemon chess pie with a creamy custard filling, brightened with fresh lemon zest and juice. A classic Southern dessert with a crisp, sweet crust.
4 servings Inspired by a dish from the Portland restaurant Broder Café, these eggs are baked beneath a blanket of cheese and bread crumbs, perched atop…
About 1 ½ pounds If you plan on aging the cheese, make larger wheels to keep it from drying out too much.
6 half-pint jars Use your favorite table grape in this recipe. We recommend grapes with a good balance of sweetness and acidity. The resulting pickles are…
1 or 2 servings These can be cooked in the embers of a hot grill fire, but they are best enjoyed at the end of a long day of hiking, cooked in a campfire.
4 servings Yakitori, or chicken cooked on skewers, is an excellent way to prepare quick-cooking chicken giblets. It is also a good approach for feeding…
A curious Russian drinking ritual from Grand Duke Nicholas's regiment: lemon slices dredged in coffee and sugar, optionally grated with chocolate, chewed…
A simple mixture of water and an acid (vinegar or lemon juice) used to prevent browning and firm textures during food preparation.
About five 1-pint jars Please read Making Fruit Butters and Jellied Fruit Sauces. The method and ratios of fruit to sugar used here also work well with…
About twenty 6-ounce servings The best time to “come a-wassailing” is, of course, Christmas week. See About Egg Safety.
4 servings Please read About Broiling and Grilling Chicken. Don’t forget that chicken can be marinated, brined, or rubbed with spices before cooking, or…
4 servings This recipe can be adapted for broiling—use Grilled or Broiled Whole Fish as a guide. Trout are among the easiest fish to grill whole. You may…
10 to 12 cups; 13 to 16 servings Two drained 4-ounce cans diced mild green chiles can be substituted for the roasted peppers.
6 servings Carnitas are traditionally made by frying pork from start to finish in a lazily bubbling bath of lard, or manteca. The results are spectacular…
4 servings This is the green salad we make most often and never seem to tire of.
About 1 quart There are few ferments as easy or as likely to be successful as sauerkraut. You may be surprised at how quick (and cheap) it is to make…
4 servings This salad boasts peppery arugula, spicy jalapeño, and nutty pumpkin seeds to contrast with the almost creamy, lightly tart palm hearts.
6 servings If you can imagine it, early versions of this dish were served with gravy. We recommend boiling large eggs for only 7 minutes to avoid…
Makes eight 8-inch parathas Brushing the rolled-out dough with ghee and coiling it up creates flaky layers in these unleavened Indian flatbreads.
A guide to roasting peppers by charring their skins with high heat, then steaming and peeling. The process softens the flesh, mellows the heat, and adds a…
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