Here’s another pasta recipe — pork ragu — from the Sara Jenkins school of sofrito. The mirepoix of onion, carrot, celery, garlic and spices is pureed and sauted to concentrate the flavors. It makes for an impressive ragu with a deep, rich taste. Steal this idea for any soups, stews,… Read More →
Absolutely brilliant call, David Tanis, bravo. Making polenta for a crowd has never been so easy. Related posts: Braised Lamb Shanks with Baked Polenta Recipe: Cilantro Rice with Peas Recipe: Beef Bourguignon Duck Breast with Creamy Polenta, Green Olives and Raisins
Thank you, David Tanis, for showing me the light. Here I have been stuck in front of the stove each time I want to make polenta, stirring, stirring, stirring. Even the supposed “no-stir” polenta recipes always require attending. No more. When making polenta for a crowd, I will, from now… Read More →
We’ve been really into grain salads lately, especially farro,to which we’ll add anything from beets to carrots to cheese to onions. So when we came across a whole feature on grain salads in Bon Appetit, we were keen to try all of them. First on the list was this Black Rice… Read More →
Sometimes our strawberry buying gets a little out of control. I recently found a terrific strawberry conserve recipe to use those beauties up before they start turning moldy in the fridge. All it takes is strawberries, lemon and sugar. Combine them, let them sit in a pot for a while,… Read More →
Red Eye Gravy is usually made with leftover ham grease and coffee. But I rather like the way it’s made at Momofuku Ssam Bar, with mayo mixed in. I found a recipe for that in BonAppetit, where they call it “Redeye Mayonnaise.” I simply quadrupled that recipe to come up… Read More →