Category — ALL RECIPES

It has been a couple of weeks since I’ve posted, but I have great excuses up the wazoo. Our heating system got entirely redone so I had no computer for over a week. I had to throw three parties over the last 10 days AND take a trip to Scottsdale. On top of that, I am creating a life right now, so I think it’s totally OK to slack off around here. Another thing keeping me busy is that I’ve made this recipe about 5 times recently.

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It’s cold and rainy outside, and there is really only one thing I want to eat: this chili made with butternut squash, beef short ribs, and black beans. The flavors are complex, with a hint of cocoa powder and just the right amount of heat. Top it with fresh cilantro, some crumbled Mexican queso fresco, and some fresh slices of avocado, and the winter blues will melt away.

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Can we talk about David Chang for a minute? He kind of seems like a loose cannon, or maybe even a huge jerk, even, but the recipes he magnanimously shares with the public almost always turn out to be among my favorites. For example, his short ribs easily beat Thomas Keller’s. So when I saw his Bo Ssam recipe in the New York Times this week, I knew I had to try it immediately. I was dying to taste this sweet and salty, crackly, crispy, falling apart pork roast. Since I wanted to make it for lunch and it takes 6 hours in the oven, that meant setting an alarm for 5:30 AM to put it in the oven, then going back to bed. But I knew that David wouldn’t let me down–and he didn’t.

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The other night, I got home from work around 5:15 and had dinner guests arriving at 5:30. I had this easy chicken dish planned, but very little in the way of side dishes. I knew I had some half bunches of produce here and there so thought I would quickly invent a salad on the fly based on what was laying around.

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If you read this blog often, you will know that I love putting things in the food processor and I also love Tastespotting. So when I saw this super fast and easy recipe on the Tastespotting blog for kale and walnut pesto, I had to try it.

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Eating seasonally in the winter can be tough, because while I can easily eat my body weight in citrus fruits, the vegetables can be less exciting. That is, of course, if you ignore all of the gnarly roots like rutabagas, turnips, and celery root. But don’t ignore those: with the right preparation and enough butter, they can be really delicious. To wit, I present a near-perfect winter side dish: a creamy puree of celery root, cauliflower, creme fraiche, and butter.

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I know the words “stew” and “prunes” are not the two sexiest food words, especially in combination, but damn–prunes and pork together, slow-cooked until they’re rich and saucy–I have to tell you, it’s an excellent combination, especially on a cold winter night.

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I have been on the hunt for a chocolate cookie that’s crispy on the outside and chewy-gooey-fudgy on the inside. I’ve tried quite a few recipes, but this one is the best I’ve found - I love the crisp, crackly outside that yields to a soft center. All you need is a tall glass of milk.

What’s extra great is that there is no flour nor butter in them, just egg whites for binding, so they are practically health food. (OK technically it would be more accurate to say they are practically candy, since the bulk is made up of sugar and chocolate.)

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This is one of my favorite holiday snacks – crunchy sugar-coated nuts with balancing hits of salt and spice.

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And now I am going to tell you what to make for breakfast on Christmas morning. With a mere 5 ingredients, 5 minutes of prep, and 25 minutes in the oven, you can have a rich, custardy, puffy, wonderful breakfast on the table.

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