Main dish

It’s time to admit it! As someone who has more ideas than I can fit into three cookbooks, one audiobook, and even 18 years of history on this website, sometimes when I want to complain about something food-related but it’s not the time or place, I put it in a little document called “rants” full of frustration , you only have my permission to posthumously publish. But I can’t write a headline for this cake without first owning up to #23 on the list in advance: “Fake apple cider cakes.” That raises the questions: Who hurt you, Deb? What gives? … Read more

“I was looking for a roasted carrot recipe on your site but I couldn’t find it,” a friend told me a month ago and I quickly added “roasted carrot recipe” to my extensive, decades-long list of Cooking because sometimes. I forget myself too. Spoiler: I wasn’t going to write an easy recipe for roasted carrots. I mean, sure, there is one inside this recipe. My philosophy on roasting a carrot [moment of pause for my gratitude that I have a little corner of the internet where I get to write about things like a carrot roasting “philosophy” and only a … Read more

These are not at all like Drummond rolls – my measurements are slightly different, no baking powder or baking soda, less sweet, and I’ve tested this with different yeast and nondairy products. (Just wanted to warn you if you happen to be faithful to the world famous recipe.) Make the dough: In a large bowl, combine the milk, butter, sugar and salt. Add the yeast and let it rest for one minute before continuing. Add 4 1/2 cups (585 grams) of flour and mix with a spoon or a dough whisk (I have this one) until all the flour is … Read more

Note: I finished this with capers, with chopped green olives, even once with arugula lightly dressed (lemon, olive oil, salt, and pepper) but even without those things or a handful of parsley, as shown here. , this dish is perfect and fits the bill for the busiest of days. 2 lemons, half 1 teaspoon dried oregano, divided Kosher salt and freshly ground black pepper 4 medium-large chicken thighs (about 2.25 pounds total) 3 tablespoons of olive oil, plus a drizzle 1 large yellow onion, peeled and thinly sliced 3 cloves of garlic, finely chopped 1 15-ounce can chickpeas, drained and … Read more

If you hate mayo, you can try plain yogurt instead. However, you may find that you like to dress without one; it just ends up thinner and more robust in taste. You will probably have more shallots than you need but I can’t do the effort to fry shallots and not have extra next time. The meeting 1 to 1 1/2 pounds napa cabbage (usually half a large) 2 large shallots Neutral oil for frying 6 to 8 radishes, cut into small pieces 2 scallions, finely chopped Toasted sesame seeds Dressing up 2 tablespoons of white miso 1 medium garlic … Read more

Preheat your oven: to 400°F (205°C). Prepare the peaches: Split and core the peaches, then cut the halves into 1/2 to 3/4-inch wedges. Toss them in a large bowl with lemon juice, and set aside while you make the salted caramel. Make the caramel: In a deep 4-quart ovenproof skillet (I use my braiser)* mix together the sugar and water. Turn the heat to medium-high and cook, without stirring, until the surface is bubbling evenly all over and you begin to see golden and medium brown specks in the bubbling sugar, about 5 minutes. Carefully (it will smoke noticeably) stir … Read more

Last summer, when my youngest joined my oldest at sleepaway camp for the first time, leaving us feeling restless and restless, we made a list of restaurants we intended to try with friends we didn’t see. and we took this job as if it were our job. I even cooked once. By the end of the third week, everything hurt and we realized our template for childfree life (going out at night, drinking alcohol during the week, and generally behaving obnoxiously) was based on our age and energy level when we ended up childless. , (I’m sorry as this fact … Read more