FeaturedThe New York Times
Caponata

Caponata

  I cannot begin to tell you how hard I fell for this. As promised it's sweet and sour but also luscious without being unctuous.  I followed the advice in the comments section and sauteed cubed eggplant in the same pan before adding the other ingredients, no...

FeaturedThe New York Times
Cassoulet

Cassoulet

Earlier this year, Melissa Clark published The New Essentials of French Cooking in the New York Times and I took it as a personal challenge from Melissa to me.  To which I said, out loud in my home, like a boss "game on Melissa. Game on." And why not start with the...

Bon Appetit Magazine
Short Rib Pot Pie

Short Rib Pot Pie

Photo by Gentl and Hyers Why humble-brag when you can just straight out brag?  I kicked my own ass when I made this dish.  You know how they say if you can read a recipe you can cook?  I did that.  But first, I used my formidable powers of discernment to pick a...

Cook's Illustrated magazineFeatured
Sticky Buns

Sticky Buns

Please wipe that skeptical look off your face when I tell you that these are not that difficult to make. The dough is much easier to work with than pie dough; it shapes easily and doesn't stick like crazy to the counter. And it doesn't fall helplessly apart when...

Cook's Illustrated magazine
Tuscan Beef Stew

Tuscan Beef Stew

I appreciate that Cook's Illustrated has a scientific explanation for why its recipes are superior to others, but most of the time I'm content to take it at face value and not read their lengthy dissertation.  I don't dislike science, I just feel like it's doing...

The Cook's Illustrated Cookbook
The Cook’s Illustrated Cookbook: Nut-Crusted Chicken Breasts with Lemon and Thyme

The Cook’s Illustrated Cookbook: Nut-Crusted Chicken Breasts with Lemon and Thyme

As I've mentioned before, chicken breasts need a lot of help. I would almost always rather have a leg, a thigh or even a wing over a breast any day because, of course, they're fattier and that equals better. But if you insist on white meat I think you need to do...

The Cook's Illustrated Cookbook
The Cook’s Illustrated Cookbook: “The Only Tomato Sauce You’ll Ever Need”

The Cook’s Illustrated Cookbook: “The Only Tomato Sauce You’ll Ever Need”

This was a perfectly delicious tomato sauce but if I had to pick one to call "the only tomato sauce" I'll ever need it will not be this one.  That honor goes to Marcella Hazan's brilliant sauce which is simply a 28-oz. can of whole, peeled tomatoes, an onion cut in...

Cook's Country
French Bread Pizza

French Bread Pizza

Children, in the 1970s when I was growing up things were different.  As I'm sure you've heard, we had 3 t.v. stations, drank Tab, and rode around in gigantic cars with unused seat belts.  But did you know that they sold cigarettes in vending machines, and that you...

Cook's Illustrated magazine
Chicken Fajitas

Chicken Fajitas

This has been a favorite of ours for a long time.  The brilliant thing about the recipe is that it understands that chicken breasts are about as exciting as a Steven Raichlen marathon and one needs a pretty creative trick to overcome that.  And the trick is this:...

Cook's Illustrated magazine
Potato Gnocchi

Potato Gnocchi

I need to buy a ricer.  Because I hate my food mill and I am going to want to make gnocchi more often.   This is from the September/October issue of Cook's Illustrated.  I did not use one of the yummy-sounding sauces because I've always wanted to try Marcella...

Cook's Country
Ramen-Broccoli Slaw

Ramen-Broccoli Slaw

I've been making this slaw for a long time and it's time I shared it with you because it's addictive stuff.  It's cool and crunch and nutty and slightly onion-y but also has a hint of sweetness.  It's a perfect summer slaw but you can make it any time.   The...

Cook's Illustrated magazine
Beef Satay

Beef Satay

This has been one of our favorite grilling recipes for a long time and it's always one of the first things I make when the weather gets warm.  Although Cook's Illustrated categorizes it as an appetizer (as do most Thai restaurants) I didn't see why it couldn't be...