Pork Shoulder Braised in Hard Cider
Adapted from Martha Stewart’s Cooking School
If you’ve had a baby or been sick over the last two years and I’ve brought you a meal, odds are good that it was either this recipe or Boeuf Bourguignon. I love both and always have lots in freezer because I make those two dishes in “The Fundamentals” program. Though I’m introducing all new recipes to that program next session (I personally need a change), I know I’ll always make a big batch for my freezer stash every fall. It is just so comforting in a way that’s somehow still fresh and bright. Read more
Boeuf Bourguignon
Adapted from Gourmet Magazine, March 2001
This is the classic French stew. So amazing and complex. I actually just served this for a dinner party of 17. It was perfect because I was able to do it a day ahead. Read more
Callaloo Soup
Adapted from The Soul of a New Cuisine, by Marcus Samuelsson
A few weeks before I taught a class on hearty greens with Kyle, I had acquired and been reading The Soul of a New Cuisine– a book about the foods of Africa. I noticed this recipe in part because it uses one of my favorite spice combos- cumin and coriander. Read more
Cranberry Pumpkin Muffins
Adapted from Gourmet Magazine, November 2008
Makes about 18 standard-sized muffins
I make these from the first change of the leaves in the fall until the snowdrops bloom. Read more
Barbequed Pulled Pork
Pulled pork is meaty, smoky, sweet, tangy, saucy heaven. Its that amazing combination of flavors that makes it so perfect. Every year I do a large batch of pulled pork and freeze the results in vacuum sealed bags for quick, delicious dinners or picnics. Read more
Ultimate Baked Chicken Nuggets
After about 18 months of experimenting, I finally got the baked chicken nuggets of my dreams. They’re crunchy and just fantastic. I integrated the technique I use for Parmesan Grouper with what I had already been doing for these nuggets (which were good but still not perfect). I now think they’re perfect, and that’s something I’d only say about, maybe 1 in 100 recipes. Read more
North Carolina Style Barbeque Sauce
Adapted from U.S.A. Cookbook by Sheila Lukins
The spices do a sassy tango with smoke and sweetness and a feisty bit of vinegar in this barbeque sauce, which is perfect for Barbequed Pulled Pork. Read more
Rustic French Meatloaf
Adapted from Gourmet Magazine, April 2009
When I first made this meatloaf and caught my family’s reaction, I knew this would likely be the kind of dish the kids would ask me to make when they come home from college for the weekend. I’m not a big meatloaf lover but we all went crazy for it. Read more
Sauteed Cabbage with Bacon & Cream
One day, my then 7-year-old daughter, Sophie, came home from school with a friend, Jessica. “What’s for dinner?” Soph asked me. “Roasted Pork Loin with Cabbage.” I replied. “The creamy kind?” she pursued with obvious anticipation. “Yup.” Read more
Spaetzle
Adapted from The Betty Crocker Cookbook, 40th Anniversary Edition
Spaetzle [shpet-sluh, -suh
l] are wonderful, light, tiny dumplings that just love anything made with a gravy or sauce. They couldn’t be easier to make (buying a boxed version of these is unthinkable). Think about substituting spaetzle for noodles in a chicken or beef soup. Read more
