Veal Scaloppini with Shallot-Caper Sauce
This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.
Continue reading » »Roasted Cauliflower with Meyer Lemon Fauxaioli
This is my secret weapon dish for all who say they don’t like cauliflower. High heat roasting encases the florets in a savory crispness while turning the insides creamy and even a touch sweet … enough to win over the most ardent naysayers. I call this a “fauxaioli” because it’s essentially a gussied-up, lightened-up store-bought mayonnaise, but it’s one I turn to again and again when time is short. This whole recipe, as a matter of fact, came about after having cauliflower in a fritto misto in Italy. I wanted to replicate the effect–crunchy, creamy, salty, sweet and pungent–without the hassle (or calories) of a full-blown fried affair with homemade mayo. And, based on the amount of raves this dish has received (I’ll often serve it as an hors d’oeuvres with a jar of toothpicks nearby), I’d have to say it’s a success.
Continue reading » »Spring Soupe au Pistou
Pistou is the Provencal cousin of Italian pesto (difference: the French version doesn’t include pine nuts), and it’s used as a condiment as well as in a soup that bears its name. This spring rendition of the typically summery soup adds a touch of fresh mint to the traditional basil in the pistou (just enough basil to “borrow” from your new seedlings), and substitutes leeks for onions and sugar snaps for haricots verts in the soup itself. As spring turns to summer, adapt the recipe to use whatever produce is available. Add zucchini or other summer squash. Trade the snap peas for green beans, use fresh shell beans instead of canned, and swap canned tomatoes for peeled, seeded summer-fresh tomatoes (you’ll need 1 1/2 cups). Serve with grilled bread.
Continue reading » »Sauteed Radishes with Mint
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
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Stir-Fried Greens with Cremini Mushrooms and Soba
I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
Continue reading » »Crispy Buttermilk Oven-Fried Chicken
I hesitate to call this ‘oven-fried’ chicken, because that title seems to demean it. The truth is, as much as I love a full-fledged fried affair once or twice a year, THIS is the chicken I crave several times a month. As brown and crispy and juicy and flavorful as fried, but not as greasy, and easy enough to do on a weeknight (and for lunch the rest of the week).
Continue reading » »Spiced-Rubbed Skirt Steak
Skirt steak is a great choice for a weeknight meat craving: it cooks up super-fast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.
Continue reading » »Most Versatile Chicken Stock
By Alison Ashton
Chicken stock has a mellow quality that makes it particularly versatile. This is a “white” stock, since it’s made with raw chicken bones. You can substitute the carcass from a roast chicken, like our Simplest Roast Chicken. This stock is purposely unsalted, since you will use it as an ingredient in other…
Fish Sticks with Cilantro-Serrano Tartar Sauce
Commercial fish sticks are loaded with fillers and preservatives. Make your own and you can avoid all that. I’ll often double this recipe and freeze half, so I have healthy fish sticks on hand for Noemi for busy nights. Just heat frozen fish sticks in the oven at 400 for about 15 minutes, or until cooked through.
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