July 7, 2016
Makes 8 servings For the ginger ketchup: 1 garlic clove, peeled ¼ onion 1-inch piece ginger root, peeled 2 16-ounce cans crushed tomatoes 1 bay leaf 1 sprig thyme 1 whole clove 1 cup sherry vinegar 1 cup plus 2 tablespoons sugar 1/2 teaspoon cayenne 1 tablespoon nigella seeds 1 cinnamon stick Salt, to taste For the fries: 5 pounds Yukon Gold potatoes, cut into 1/2-inch sticks ...
January 15, 2016
Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top. New England Fish Chowder 4 slices bacon 1 large onion, chopped 1 teaspoon minced fresh thyme or 1/4 teaspoon dried 2 8-ounce bottles clam juice 2 cups water 8 ounces cauliflower florets, cut into 1/2-inch pieces 1 celery root (14 ounces)
January 22, 2015
SMOKED HADDOCK BRANDADE 2 pounds Yukon Gold potatoes 1 pound smoked haddock*, cut into 2-inch pieces 2/3 cup whole milk 1/3 cup olive oil 2 cloves whole garlic 1 bay leaf Salt and pepper to taste Peel and large-dice the potatoes, then place with bay leaf in cold water, just one inch over the top of the potatoes. Bring to a boil and turn the flame down to a medium-high heat. Cook until the potatoes are fully cooked, about 10 to 15 minutes. In a different pot, cook the smoked haddock in the milk until the fish breaks down, about 10 minutes.
April 25, 2014
THE shagbark hickory, distinctive for its shedding bark, is a common tree in southeastern Pennsylvania. SHAGBARK HICKORY SYRUP 2 pounds shagbark hickory bark 2 cups granulated sugar Preheat oven to 325 degrees. Scrub bark thoroughly in clean water to remove debris. Break bark into roughly 8-inch pieces and place on a baking sheet. Toast bark until slightly brown and toasty smelling, about 25 minutes. Place bark in a large pot and add enough water to cover by one inch.
January 17, 2014
AUTHENTIC cooking doesn't necessarily come easy or fast. But if you're willing to invest five hours in this multistep process, you'll be rewarded with up to 5 dozen delicious Salvadoran Chicken Tamales, made the right way. (Note: We've created separate recipes for each step, with a section on assembly and cooking at the end.) BOILED CHICKEN 1 whole (3-pound) chicken, plus 4 chicken breasts (about 2 pounds) 4 teaspoons salt Lemon, halved 1 head garlic, halved crosswise 1 tablespoon black pepper 1 tablespoon ground cumin 1/4 teaspoon dried oregano 2 green bell peppers, coarsely chopped 1 bunch cilantro 1 bay leaf 4 stalks celery Powdered chicken bouillon, preferably Knorr tomato bouillon with chicken flavor Sprinkle the whole chicken and breasts evenly with the salt.
March 14, 2013
Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced tomatoes 2 cups kale, ribs removed, and coarsely chopped Two cubes of chicken bouillon, or more to taste 1 can (15.5 ounces) cannellini beans, with liquid Grated Parmesan cheese, for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
April 26, 2012 |
50 littleneck clams, picked over, discard any with broken shells 2 cups water Bottled clam juice (optional) 1 ounce meaty salt pork, rind removed and cut into ?-inch dice 1 tablespoon butter (optional) 1 clove garlic 1 medium yellow onion, diced small 1 stalk of celery, diced small 1 sprig fresh thyme 1 dried bay leaf 4 or 5 potatoes, peeled and cut into ?-inch dice Coarse salt and freshly ground pepper 1/2 cup cup heavy cream 1. Scrub clams and rinse well.
December 23, 2004 |
Wintry weather calls for a comforting antidote to warm and refresh the body: a home-cooked dinner in a cozy setting. This menu starts with a light, creamy fish soup substantial enough to take the edge off hunger. The sunny flavors of tomato, thyme and saffron complement the mildness of the lean, white fish. Next comes the main course: herb-marinated veal chops and a mellow-tasting pilaf made with the rice-shaped pasta called orzo instead of rice. Veal rib chops, less expensive than loin or sirloin chops, are meaty and quite tasty.
April 5, 2001
For eight weeks, sharpshooters have culled 429 deer from Fairmount Park. The huge and hungry deer population has been a threat to other plant and animal life, since their numbers far exceed the park's ability to sustain them, a fact lost on local animal-rights activists. As a public service, we provide the following recipe for venison stew: 2 lb venison 3 lg onions, coarsely chopped 2 garlic cloves, crushed 1 tb Worcestershire sauce 1 bay leaf 1 teaspoon dried oregano 7 potatoes, peeled and quartered 1 lb carrots, cut into 1-inch pieces 1/4 c all-purpose flour Heat 2 T of oil in Dutch oven.
January 26, 2000 |
Got your grub set yet for Super Bowl Sunday? Whether you're expecting to feed a gaggle of ravenous, rowdy Tennessee Titans and St. Louis Rams fans, or hunch over the tube with just you and your significant other, food will star in the home stadium. Munchies, slurpies, bowl food (be it soup, stew or salsa dip) and crunchies (otherwise known as chicken wings) make up the traditional Super Bowl menu. If you're feeling ambitious, you'll appreciate our hearty soup, chili, stew and chicken wing recipes.