Oregano and peas seem like a bad match. The musty, pungent herb and the fresh, bright legume would seem to fight. Maybe this hunch also stems from their divergent seasons: the spring of the peas, the summer of oregano.
Fresh artichokes are one of my favorite foods, and yet I find myself passing them by at the grocery store, having thought about the work in cleaning them and decided against it. Even baby artichokes require trimming and peeling, then a long cook time. Too much for a weeknight.
It was late in the afternoon yet I hadn’t eaten lunch, and dinner seemed far off. A kitchen raid was in order. A quick look earlier had yielded nothing. Yet when the stomach demands, “nothing” can become something.
When is a twist on something so different that it doesn’t resemble the original at all? This might be one of those times.
Fall makes me think of pears, and pears make me think of that oft-seen salad in which the fruit is paired with walnuts and chunks of blue cheese over lettuce.
An entire cookbook devoted to flavored butters?
Antonia Lofaso's got your back.
On a lazy Sunday afternoon, I like to cook a pound of dried beans, leaving until later the question of what they'll become. Tucked away in the fridge (where they will keep several days, or in the freezer indefinitely), they are a treasure waiting to be discovered.
With cans of specialty imported sardines in hand, I thought to make something a little different, instead of just eating them my usual way, plain. Pasta came to mind, as it often does.
Each of us, even dedicated cooks, has those nights when we
arrive home so late, what with work or other obligations, that the
simplest dinner is the only option.
This unusual salad, from "Lidia Cooks From the Heart of Italy: A
Feast of 175 Regional Recipes" by Lidia Matticchio Bastianich, is
based on fontina, a creamy, nutty-tasting cow's-milk cheese from
the region of Valle d'Aosta in the Italian Alps.
It's a chicken-filled world. At least at my house. Sauteed
chicken, roast chicken, chicken sausages in a variety of flavor
combinations. Though I appreciate the bird's lean nutrition
profile, I appreciate more the occasional detour from our fine
feathered friend to another tasty beast, bison.
The comforting flavor of butternut and other winter squashes
does a great deal to ward off the season's chill. Trouble is, the
hard-skinned, large vegetable is a bit much to wrestle with for a
weeknight dinner when you want something fast.
You're tired, you're hungry, and you're not inclined to spend
lots of time making dinner.
This idea came about when I mistook the writing on the
butcher-paper packaging. I had in mind to make pistachio-encrusted
chicken thighs, but what I thought was a package of those actually
turned out to be ground turkey.
The venerable name of Oxford, from the storied university in
Great Britain, commands respect no matter the subject, but
certainly so with the volumes on gastronomy "The Oxford Companion
to Food" and "The Oxford Encyclopedia of Food and Drink in
Running back and forth between the grill outside and the kitchen
stove can be a drag when you just want to get dinner done quickly
and maybe enjoy the colors playing across the sky as the sun goes
This soup was inspired by some Thai peanut chicken sausage
links. Tired of the same ol' grind of browning sausage whole, then
serving it with a vegetable and some pasta or rice on the side, I
opted for soup.
Generally, this column focuses on a quick dinner you can make
for a busy weeknight. In a nod to preventing global warming, have
dinner all ready to go when the clock strikes 8, and enjoy an
electricity-free meal by candlelight. You'll be doing a small part
for the environment, and enjoying a…
The nostalgic satisfaction of meatloaf eludes many of us during
the busy workweek because the soul-soothing comfort food takes so
darn long to bake.
Sometimes inspiration for a new dish springs from odd places.
This one started with some leftover cumin-salt mixture.
Sausage and rapini (also known as broccoli rabe) are a popular
combination over pasta, but they taste great with the earthy flavor
of lentils as well. A little blue cheese at the end provides some
A recent lunch with my former Italian instructor led to talk of
good food and her memory of a favorite dish made by her mother. The
dish sounded like a great candidate for a quick weeknight dinner,
so I immediately asked for the recipe.
What it is: A veteran food writer with
cookbooks on other Mediterranean cuisines, Nancy Harmon Jenkins in
her latest champions the food and foodways of the southern Italian
regions of Campania, Calabria, Basilicata, Puglia and Sicily. Her
title translates as "the cooking of the sun," a refer…
An abundance of leftovers from a weekend dinner party led to
this pasta dish on a Monday. It came out well enough to scribble
down the steps and save the recipe for the future. Some leftover
chicken breast and the sauce it was cooked in started things off.
Shredding the meat lends a more ple…
Nothing could be simpler than this salad of shrimp and mushrooms
over greens. In the summer, it's the perfect quick weeknight dish
to allow plenty of time for a walk after dinner, or work in the
yard or garden.
I love the bitter taste of radicchio in salads, but some people
do not. Cooking this colorful member of the chicory family tames
its flavor without obliterating it.
Called nopales in Spanish, edible cactus paddles come
from varieties of prickly pear cacti — which also bear the
orb-shaped, rose-colored fruit, famed chef Rick Bayless notes in
"Rick Bayless's Mexican Kitchen."
Panini, those perfectly grilled Italian sandwiches, make a great
simple supper. And you don't need a panini press to make them.
Who doesn't love a bargain?
The tangy and creamy taste of fresh goat cheese lends itself to
many cooking preparations, enhancing the flavors of many a
vegetable, for example.
Most of us know pesto as the popular sauce of fresh basil, olive
oil, garlic, pine nuts and grated Parmesan cheese (walnuts and/or
pecorino are used instead in some versions).
Apple, pineapple, melon, orange, coconut, mango, peach,
strawberry, blueberry, cranberry — a veritable fruit basket of
flavorings imbues the vodkas lining retail shelves and back
Working for the Chicago Tribune's Good Eating section affords a
look at all the new cookbooks that come in. Reading through them,
and sometimes testing recipes, can be lots of fun.
"It tastes like gooseberries," goes the often-heard description
during tastings of sauvignon blanc from New Zealand. That take on
the briskly tart wines that have been growing in popularity in
America the past several years has prompted more than one critic to
retort, "But do people really k…
When I tire of brats or other sausages on the grill, a whole
chicken makes a great change.
The word sounds Italian to us, but Italians actually call it
rucola. Or you may see it in stores or on seed packets as
"rocket," "roquette" or "arugola."
These long, tapered root vegetables are bright orange — except
when they're sunny yellow or dark red or even purple. What we
didn't know is that all these colors — even orange — have been bred
in, according to author Barbara Kafka in her book "Vegetable Love."
The originals were white!
My Italian-born mother instilled in me a love for many foods of
her homeland, especially the fresh fruit and vegetables hard to
find here in the States when I was growing up in the '60s and '70s.
Chief among them was fennel. The crisp, slightly sweet, gently
licorice-flavored vegetable was a…
Onions, chives, garlic and shallots are all in one family — with
shallots among the mildest-tasting of these alliums. Many shoppers
tend to reach past the shallots for the onions or garlic instead.
Is it some fear of the unknown? Are they too French?
When a bag of kale showed up on the doorstep, courtesy of our
neighbors departing on an unexpected trip, it raised the age-old
question: What to do?
The bulb and seeds of fennel are well known in Mediterranean
cooking, but you may not know that they generally are harvested
from different varieties.
Leftover radicchio and a few extra popovers inspired this
Chestnuts grow in an outer casing, called a bur, with sharp
spikes as forbidding as a European hedgehog.
Preparation time: 35 minutes
Preparation time: 15 minutes
Preparation time: 10 minutes
Preparation time: 20 minutes