BLISTERED RADISHES WITH PARSLEY
In the dark days of the year, I buy winter radishes by the case. They store well when kept cool in a root cellar, exterior closet, basement, or garage, covered in dirt, and insulated with an old blanket. I ferment quite a few but save others for cooking: either roasting with salt and pepper or […]
Spiced Blackberry & Nectarine Jam
Makes about 4¾ cups INGREDIENTS 4 pints blackberries 1 star anise 3 cloves 1 small cinnamon stick 4 nectarines (approx. ½ pound when skinned and stoned) juice of 2 lemons 4 cups warmed sugar INSTRUCTIONS Cook and purée the blackberries and spices. To skin the nectarines, place them in a bowl and pour […]
KOHLRABI APPLE AND POMEGRANATE SLAW
Kohlrabi are strange vegetables, martian-like in appearance. I like them for their strangeness, for their odd bulbous bodies that can range from deep purple to pale green. Their long stems shoot off into ruffled, dark green leaves and can serve as an excellent replacement for collard greens. You can typically find kohlrabi at farmers markets […]
Spiced Blackberry Jam
Makes about 3¾ cups INGREDIENTS 4 pints blackberries 1 star anise 3 cloves 1 small cinnamon stick juice of 2 lemons 3 cups warmed sugar INSTRUCTIONS Place the blackberries in a saucepan with the star anise, cloves, cinnamon stick, and 2 tablespoons of water (just enough so the fruit doesn’t catch on the […]
ROASTED BEET AND WALNUT SALAD WITH SPICED KOMBUCHA VINAIGRETTE
Kombucha, a fermented tea of Asian origin, offers a flavor reminiscent of apple cider vinegar: it’s sour, but also mildly sweet. Its flavor pairs well with warm spices like cinnamon, cloves, and allspice, while its acidity is strong enough to stand up against the sweet and earthy flavors of root vegetables and nuts. Beets number […]
Baked Macaroni and Cheese
This is great on its own, but if you want to try something different, use one of the add-ins below. SERVES 6 TO 8 INGREDIENTS Kosher salt 6 Tbs. unsalted butter 1 medium onion, finely diced 6 Tbs. unbleached all-purpose flour 1 Tbs. Dijon mustard 1 quart whole milk, heated 1 large sprig fresh […]
Classic New Orleans Seafood Gumbo
If you can, buy fresh shrimp with the shells and heads intact. If not, just the shells can be used to make the stock. YIELDS ABOUT 3 QUARTS; SERVES 6 TO 8 INGREDIENTS 1 1/2 lb. medium shrimp (41 to 50 or 51 to 60 per lb.) or 2 lb. if using head-on shrimp […]
Beef And Black Bean Chili With Chipotle And Avocado
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag and sprinkle them on the chili as an additional topping SERVES 4 INGREDIENTS 3 15-oz. cans black beans, rinsed and drained 1 141/2-oz. can diced tomatoes 1 medium chipotle chile plus 2 Tbs. adobo sauce (from a can of chipotles in adobo […]
Tex Mex Chili
Pasilla powder, made from toasted and ground pasilla chiles, and masa harina, a dried corn flour, are available at specialty grocery stores. YIELDS 5 CUPS; SERVES 4 INGREDIENTS 1 Tbs. cumin seeds 11/2 tsp. coriander seeds 2 Tbs. fresh oregano leaves or 1 Tbs. dried 3 Tbs. vegetable oil 3 lb. beef chuck, cut […]
Chicken And Pinto Bean Chili
New Mexico red chiles are common dried chiles found in many grocery stores. You can also use a couple of chilcostle chiles or tiny cascabels in place of some of the New Mexico red chiles for a more complex flavor. YIELDS 10 CUPS; SERVES 8 INGREDIENTS 8 dried red chiles, such as New Mexico […]