Calabrese Burgers
The cooking of Calabria in southern Italy can be quite spicy, relying on both fresh and dried chiles for flavor and heat. The amount of red pepper flakes in this recipe produces burgers of only moderate heat. If you like more chile flavor and heat in your food, increase the pepper flakes in ½4-teaspoon increments, […]
PHILADELPHIA ROAST PORK SANDWICHES WITH BROCCOLI RABE
WHY THIS RECIPE WORKS The underdog rival for the title of Philly’s best sandwich loads up a hoagie (aka Italian sub) roll with juicy pork, garlicky broccoli rabe, provolone, and vinegary hot peppers: a feast in a bun. Sandwich shops prepare each component separately hours in advance, but for a streamlined home version, we roasted […]
Smoky Bison Cheeseburger
Lean ground bison meat has a slightly sweet, beefy flavor that is ideal for a smoky tasting burger. If you can’t find bison, substitute 85% or 90% lean ground beef. Because ground bison is so lean, I add moisture and texture by mixing wild rice and smoky cheese with the meat. Use any leftover dressing […]
Jamaican Beef Patties (Spicy Beef Turnovers)
These turnovers are the Jamaican version of the somewhat bland Cornish pasty. Jamaicans spice up the dish and give it a nice golden hue by adding a little turmeric to the crust. Patties are served throughout the day as snacks, at lunch, and at dinner, paired with vegetables and other dishes to round out the […]
Valette Family Stuffed Whole Cabbage
My good friend and accomplished amateur cook Jean-Michel Valette speaks fondly of his childhood days in France, when he often visited his grandmother, who lived in Vouvray in the Loire Valley. The dish he loved best was her stuffed whole cabbage. When I pressed him for details, all he could remember is that she used […]
Turkish Pasta with Bison Sauce
Turkish cooking styles have influenced the food of most of the eastern and southern Mediterranean—lands that were once part of the vast territories ruled by the Ottoman Turks and their empire. The Turks use a wide array of spices, including sweet aromatics such as cinnamon, allspice, and cloves. The spices marry well with lamb and […]
Italian Wedding Soup (Italian Meatball Soup)
Italian wedding soup, or minestra maritata, doesn’t really have much to do with weddings at all. It’s said to get its name from the “marriage” of the ingredients—meat, greens, and noodles or eggs. Recipes range from the simple, like the one Anne-marie. Ramo provides here, to the complex, requiring days and many ingredients to prepare. […]
Spicy Middle Eastern Bison Meatballs with Cilantro Yogurt Sauce
Normally meatballs made with lean ground meat are a recipe for disaster. Not so here: The yogurt adds lightness and juiciness—but be sure to use whole-milk or at least 2% fat Greek yogurt. For hors d’oeuvres, 1-inch-diameter meatballs are ideal; form 1½-inch-diameter meatballs for a main course. Instead of panfrying the meatballs, you can skewer […]
THE ULTIMATE MEAT LOAF SANDWICH
I love cold meat loaf even more than hot, and if you start with a great recipe, it doesn’t take much to make a terrific sandwich. My choice for bread is toasted rye or bakery-made coarse-grain whole wheat. Then all you need are some juicy slices of vine-ripened heirloom tomatoes (I use Brandywines), a generous […]
EASY BARBECUE SAUCE
Makes about 5 cups INGREDIENTS 4 cups canned tomato sauce 1 cup cider vinegar 2 cups firmly packed dark brown sugar ½ cup coarse brown mustard ¼ cup Worcestershire sauce 2 small onions, finely chopped 6 garlic cloves, finely chopped 2 teaspoons hickory liquid smoke 1 teaspoon finely ground coffee beans (I use espresso […]