Thanksgiving is a time for great propriety, family gathered at the table, our best manners observed (for as long as we can stand it). But the day after Thanksgiving? Screw propriety. I want to eat a heaping plate of leftovers while sitting on the couch in my sweatpants.
Looking for the perfect side for a steak? Want something to eat with roasted veggies? Try these slow-cooked onions!
From 1730 into the 1750s South Carolina recruited and paid ocean passage for thousands of German families. These settlers brought with them some of their favorite tastes from home, namely mustard.
My sister once called fennel a snooty vegetable and I have, ever since, been on a crusade to defend its good name. In this recipe the floral bulbs spend ample time in a bath of vinegar and pepper until they are suffused with a bracing flavor. Put this out on the table while you fix cocktails for your guests, it's the perfect accompaniment for a cold drink.
Hunting for an easy appetizer to serve over the holiday season? Look no further! This cauliflower emerges from its bath painted in crimson and scented with rosemary. It's the perfect nibble to put on the table while you're puttering away in the kitchen and your guests are mingling.
It's decorative gourd season, that time of year when we clutter our counters with inedible (but extremely good looking) produce. But do you know the difference between a squash and a gourd? Have you ever considered where they come from?
Chili Peppers are not unique to one country or culture. Evidence of their cultivation dates back to 4,000 BC. But the love of hot foods is exclusive to humans. The rest of the animals on this planet either lack the neurological receptors to register hot food or they avoid peppers altogether, lumping them in with other poisonous plants. Why do we love them so much then?!
I miss many things about NYC, primary among those cravings are my local jerk joint. The well-known neighborhood favorite is The Islands, but for my tastes Fever Grass takes the gold medal (never mind that their storefront was directly across from the crimson entryway to my apartment building).
What was once a tool fit only for commercial kitchens has been adapted for your home! The Nomiku is an immersion circulator for the modern cook. Control temperature within a fraction of a degree for perfect cooking.
This is how I will become a grillmaster. Neither changing propane tanks, nor praying at the altar of Weber, but rather with a tandoor. The contraption now sits in my backyard, taunting my with its emptiness. It is neither difficult to build nor challenging to maintain and at the risk of sounding alarmist I want to scream through the digitas WHAT ARE YOU WAITING FOR?
Get shaking kids. We made butter on Home and Family this week and there's no reason you shouldn't follow suit. Warning: full science lesson attached to this one. Nerd alert.
The cold sweat that drips down your neck when you realize you're missing an ingredient, and the cake batter is halfway finished, is real. You have guests scheduled to arrive in mere hours, nay, minutes. Do you rush to the store and grab a bundt cake shelled in plastic? Oh no, not here. NEVER ACCEPT DEFEAT.
The pillowy grains of couscous offer ample space for the absorption of preserved lemon in all its salty glory. Ever in search of the intersection of salty/sweet/spicy/sour, I found its address in this couscous. Preserved lemon, currants, fresh chili, (and some pinenuts for texture) all crash together in the final dish, causing a riot of flavor and color. Couscous cooks in mere minutes, and with the lemons you've got on hand this dish is a snap.
The glory of chemistry is revealed in full splendor when we subject whole heads of garlic to low heat for a very long time. Watch the flavor and antioxidant compounds unfold from raw garlic as it changes color and transforms into a new beast altogether!
Black garlic used to be difficult to find, but now (thanks to its astounding health properties) it's being sold all over town- even at Trader Joe's! Grab some greens and sauté a panful tonight with the pungent, sweet, dense flavors of black garlic permeating the dish. And stay tuned for a video tutorial on making black garlic at home!.
Lately I've found I crave a bowl of beans doused in hot sauce somewhere around 8 or 9pm. It's not my healthiest habit, but it's not so outrageous that I'm worried about its ill effects. Of course, the upside here is that I'm making beans regularly and have a great source of protein on hand for quick meals.
It's glorious to shovel a spoonful of corn kernels into your mouth and delight in popping them as you chew. The juice from fresh summer corn is, perhaps, what gold tastes like (when left out in the sun to heat for a while). And, as usual, I love pairing something sweet with some heat. Roasted poblano peppers are smoky and hot, a proud match for summer corn.
I love the interplay of sweet and spicy in this condiment. The luscious flesh of the mango pairs perfectly with the crisp body of a jalapeño. Make a giant batch of this and serve it all week with fish, on chips, in tacos. It fits your every need!
- Two Mangos, peeled and cut into small cubes
- Juice of one Lime
- 1 Jalapeño, diced
- 1/4 cup chopped Cilantro
- Salt to taste
- Chop everything, toss in a bowl, then enjoy! It gets better if you let it sit together in the fridge.
Dinnergeddon is a truly magnificent event and Andrew Hyde is a dinner party hero. This is the seventh incarnation, by far our largest gathering. Thank you to the guests who make this a true joy. As usual the menu was entirely Paleo friendly: tamarind-citrus chicken, mashed plantains, and cilantro-jicama slaw. This will be my last dinnergeddon in Boulder for a while and I'll miss it. Love all around.
Taking cue from the effortless Hasselback Potato, I decided to fill a casserole dish with sliced red skinned potatoes and scatter their in-betweens with a confetti of leek. With a generous pour of olive oil on top the dish crisps up in your oven and transfers to the table perfectly for an easy side dish.
- 5 medium Red Skinned of Yukon Potatoes, sliced very thinly
- 1 large leek (~1 pound), sliced into slim ribbons
- 1/4 cup Olive Oil
- Generous sprinkling Salt and Pepper
- Heat your oven to 350 degrees.
- Fill a 9x13 casserole dish with the sliced potatoes, standing in line from front to back (not stacked on top of each other).
- Scatter the ribboned leek everywhere and push it down in between the potatoes.
- Pour olive oil on top of everything, then sprinkle liberally with salt and pepper.
- Bake the dish for 45-60 minutes, until the potatoes are tender.
- Heat your oven to 500 degrees, or turn on your broiler. Slide the dish under the high heat for 15 minutes, or until the potatoes are crisp on top.
- Remove and serve.