THERE ARE DOZENS OF TAKES ON ITALIAN RAGU -a meaty sauce that, at its most basic, includes minced beef, diced onions, spiced tomatoes and a splash of red wine. Perhaps it’s the Southerner in me, but my preferred version calls for pork, slowly braised and served over a bowl of thick noodles. Makes about 2 […]
Chile-Braised Pork Shoulder with Taco Fixings
August 24, 2016 by Leave a Comment
KEEP IT COOL. Offset this spicy pork with a heap of fresh fixings – from Avocado Crema and cilantro to Summer Tomato Salsa with a spritz of lime. Serves 6 to 8. PORK 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon ground paprika 2 teaspoons sea salt 1 teaspoon freshly ground black pepper […]
Beer Can Chicken
May 22, 2016 by Leave a Comment
THIS BEER IS FOR THE BIRDS. A whole chicken roosts atop a half-full tallboy to absorb extra moisture and flavor. Perched above a hot bed of coals, it also take on a golden, smoke-tinged hue. There’s not much to do except stand back and turn the bird a few times while sipping on the extra […]
Chicken Piccata
March 20, 2016 by Leave a Comment
POUNDED THIN AND LIGHTLY BREADED, this chicken is a cinch to cook – seared for a mere three minuets on each side, then simmered just three more in a bright sauce of lemon, wine and butter. Serves 4-6 4 boneless, skinless chicken breast halves (about 2 pounds) Sea salt and freshly ground black pepper 1 […]
Lamb Shank Shepherd’s Pie
December 11, 2015 by Leave a Comment
THIS RECIPE IS TRUE TO ITS TITLE with a shepherd’s requisite lamb. But in place of more common versions that rely on ground meat, this calls for tender stewed shanks. For best results, make the stew a day in advance and the topping the day you plan to serve the pie. Makes one (9 x […]
Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots
November 30, 2013 by 3 Comments
Roasted fillet of beef was a standard at my mom’s house during the holidays, and I always crave it when the weather turns crisp. When I make it, I start the meat on the grill for extra flavor and finish it in the oven, where it cooks more evenly and comes out juicy and tender. […]
Fried Green Tomato BLT
May 26, 2013 by Leave a Comment
Fried green tomatoes are one of those Southern classics that inspire fanatical devotion. For good reason: green tomatoes have a lovely tart flavor that mellows and warms in the heat of the frying pan, and, because they are so firm, they keep their shape and texture even after they’re cooked. They are most often eaten […]
Summer Corn Cakes with Chopped Tomato and Avocado Salsa
May 26, 2013 by Leave a Comment
The contrasting flavors, textures, and colors make this vibrant summertime dish a feast for the eyes as well as the mouth. It is tops served with a fried egg for breakfast, and you can turn it into a filling lunch or dinner by scattering the cakes with grilled shrimp or chicken breast. MAKES ABOUT 1 […]
Autumnal Chicken Pot Pie
October 3, 2012 by Leave a Comment
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes 1 tablespoon olive oil sea salt and freshly ground black pepper 6 tablespoons (¾ stick) unsalted butter, plus more if needed 8 ounces mixed fresh mushrooms, such as oysters, chanterelles, shitakes, or hedgehogs, cleaned and thinly sliced (3½ to 4 cups) 2 shallots, minces ¼ […]