Black-eyed Peas with Collard Greens and Ham
It happens to be fast, cheap and healthy, but that’s not why we love this dish.
I have an impulsive aversion to any recipe that is advertised as being “easy,” “cheap,” or “healthy.” Those are good things, but I often worry that the writer was more focused on easy or cheap than what I really care about- flavor. Back when I was learning to cook, the “quick and easy” staples of the supermarket checkout line magazines generally tasted “quick and easy.” And the “healthy”recipes? Let’s just say that applesauce will always be a dreadful substitute for fat.
This recipe is like that girl in high school who dressed in Salvation Army garb and looked fabulously chic. While she’s cheap (make your own judgement about whether or not she was easy) you can’t help but be fascinated by her. Read more
Curried Lentils with Summer Squash
Getting home from the pool or- soon enough- soccer practice a little later than you thought you would? This is the perfect, simple, nourishing dish to throw together in 30 minutes. Read more
Brothless Soup: The Soup for Summer
Question: When you’re feeling the need to eat something cleansing, healthy and nourishing, what food comes to mind first? I betcha most of you think of soup.
I spent last week on a canoeing and rock climbing trip with 55 nine- and ten- year olds. It was a great time in a crazy way. Nevertheless, four days of white bread, limited veggies and too much sugar had me yearning for food that is pure and nourishing. More practically, I needed to get my guts moving again.
But it’s 91 freakin’ degrees and 100% humidity here in Chicago! As wonderful as Minestrone sounds- with zucchini, carrots, tomatoes and basil so fresh this time of year- it’s just too darned hot for soup. No problem. I worked this out last spring: it’s called the brothless soup. Read more
Flounder with Chorizo and Clams
This dish is a great example of the sophisticated flavor you can get from using high-quality ingredients in simple ways. To be sure, this recipe isn’t even as simple as it could be, but with just five ingredients, you will really enjoy the range of flavors, textures, and aromas it produces. Read more
Pork Chops with Red Cabbage and Apricots
This is a trifecta dish: beautiful, simple and delicious. It is a great example of how to use technique to build great flavor: the fond and fat of the pork chops are used to flavor the aromatics for the cabbage. The juices from the resting chops further boost the savory quality just before serving. When they’re all served together, they all speak to each other perfectly. Read more
Collard Greens with Bacon and Garlic
Thinking you should get your family to eat more hearty greens? Initiate them with this recipe. Collards aren’t as bitter as many of the other greens and they have a nice texture. You can cut them into a chiffonade and amuse your kids with “green noodles.” Best yet, with bacon in the mix, everyone will be that much more open-minded. Read more
Chard Brunch Casserole
This is one of my go-to recipes for brunch or even a light dinner. Read more
Parmesan-crusted Grouper
This dish can be made with any thin fish fillets. The key is that they need to be fairly thin or else the fish flesh won’t cook before the parmesan mixture burns. I love this dish as something easy and quick to throw together on the fly. Read more
Pork Medallions with Pan Gravy
This is the perfect cold-weather comfort food. Its delicious and re-heats beautifully because of its abundant pan sauce. This is one recipe I encourage all of my students to try because it offers an opportunity to practice so many essential techniques in one dish. I originally wrote this without ingredient amounts and with a great deal of descriptive detail to encourage students to use their own judgment when cooking. I’ve left in the detailed descriptions, which make this a great recipe for the uninitiated. 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
