SAUTÉED BABY BOK CHOY WITH MISO SAUCE
WHY THIS RECIPE WORKS Part of the allure of cooking with baby bok choy is showing off its diminutive size. But if you leave it whole, it’s difficult to clean properly. Cutting the bok choy in half lengthwise provided access to the areas where most of the dirt and grit typically hide so we could […]
CHEESY BROCCOLI CALZONES
WHY THIS RECIPE WORKS The best calzone recipe should offer a satisfying balance of crisp, chewy crust and flavorful filling. Our easy-to-make filling features broccoli, mozzarella, and ricotta, with feta, Parmesan, and olive oil for richness and an egg yolk to thicken the mixture. We spread the filling onto the bottom halves of two rolled-out […]
Mustard and Bourbon Glazed Pot Roast
When fresh and aromatic, paprika adds a sweet and pungent flavor to sauces. Too often, however, it’s not fresh, lacks aroma, and is but a shadow of its potential. To judge how fresh your paprika is, smell it: It should have a fruity and pungent sweet chile aroma. Instead of less-than-fresh paprika, I turn to […]
ROASTED SALMON AND BROCCOLI RABE WITH PISTACHIO GREMOLATA
WHY THIS RECIPE WORKS This fast one-pan dinner combines rich oven roasted salmon with flavorful broccoli rabe. To accent their flavors, we topped the dish with a quick gremolata, an Italian condiment made with parsley, lemon zest, garlic, and in this case, pistachios. Roasting the broccoli rabe tempered its characteristic bitterness into something richer and […]
Spanish Style Braised Bison or Grass Fed Beef Brisket
Bison is a little tougher than beef brisket, but when slowly braised, either one becomes tender and flavorful, suitable for any holiday table and a special treat for Hanukkah. This dish is best when made a day ahead; see Cook’s Note. Serves 6 to 8 INGREDIENTS 2 tablespoons Spanish paprika 2 teaspoons salt 2 […]
BASIC MEAT STOCK
You can use this recipe to make beef, veal, bison, pork, or lamb stock. Simply use any meaty bones available to you, making sure they’re in 3- to 4-inch pieces. “Meaty” means there is meat attached to the bones; don’t use naked bones. Makes about 6 cups INGREDIENTS 4 pounds beef, veal, bison, pork, […]
Braised Beef Steak with Tequila Tomato and Orange
This decidedly Mexican-influenced braised steak has a subtle tropical flavor from the tequila and fresh orange and lime juices. You can make it even more tropical by replacing the orange juice with pineapple juice. The recipe makes a superb pot roast: Simply double the size of the chunk of meat and the amount of seasonings […]
ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
WHY THIS RECIPE WORKS Orecchiette is a small, bowl-shaped pasta that’s perfect for catching and holding a variety of sauce types. (The name translates as “little ears.”) Orecchiette is also ideal for cradling chunky ingredients, like the broccoli rabe and sausage in this preparation. This hearty, subtly spicy pasta is an iconic southern Italian dish. […]
Curry and Guinness Braised Chuck Steak
This recipe might have been invented by a homesick Irish soldier stationed in India during the British Raj. Having his daily ration of Guinness on hand, plenty of curry spice, and a precious bit of tough beef, he may have asked the battalion cook to throw together a steak with those ingredients. Truth is, I […]
Italian Burger Subs
These burgers were inspired by the submarine, or hero, sandwiches served up in Italian delis, with a beef patty replacing the traditional cold cuts. There’s no need to serve the sandwich piping hot: mildly warm is my favorite, or you can let it cool to room temperature. For a large gathering (think Super Bowl party), […]