Yet another in the seemingly endless parade of hearty one-pot dishes from the Creole and Cajun traditions, jambalaya is a close cousin of Spanish paella (which comes as no surprise given Louisiana’s previous ownership by Spain). I love jambalaya, whether it’s made in the “red” Creole style, with tomatoes, or in the “brown” Cajun style, […]
Mom’s Pot Roast
March 1, 2011 by Leave a Comment
I ate this pot roast every Sunday of my life growing up. My mother now makes it for Peter and I whenever she comes to visit. It’s a ritual; before my mom comes to town, Peter goes to the store and buys everything she will need to make it. As soon as she puts her […]
Provencal-Style Beef and Bean Soup
January 25, 2011 by Leave a Comment
This is a hearty, chunky soup that’s perfect for using leftover cooked beef or steak. Sun dried tomatoes, garlic, rosemary and basil give this soup a South of France flavor. It freezes beautifully, too. It’s also great served with Crostini.
Pasta with Carbonara Sauce
January 6, 2011 by Leave a Comment
This sauce will be enough for 8 ounces of warm, freshly cooked pasta; always reserve a bit of the cooking water to toss with the sauce and hot pasta. 3 slices bacon 1 large egg 1/2 cups heavy cream Sea salt and freshly ground black pepper Freshly grated Parmesan cheese 8 ounces freshly cooked pasta […]
Pasta with Wild Mushroom Sauce
January 5, 2011 by Leave a Comment
This sauce is good with conchiglie, gemelli, farfalle, or orechiette and is enough for 8 ounces of pasta. Always reserve a bit of the pasta cooking water to toss with the sauce and hot pasta. 3 tablespoons unsalted butter 1 tablespoon olive oil 8 ounces wild mushrooms (chantarelle, porcini, yellow foot, or hedgehog), cleaned 2 […]
Rigatoni with Sausage, Cannellini Bean, and Swiss Chard
January 5, 2011 by 1 Comment
Because it’s so big and toothsome, rigatoni seems to demand a hearty, wintry sauce like this one. It’s just the kind of comforting one-dish meal you want on a cold night.
Laura’s Spicy Turkey Barbecue
December 8, 2010 by Leave a Comment
Created by one of the cooks at the Market, Laura Cyr, this dish is an easy variation on classic southern pulled pork barbecue. Like traditional pork barbecue, this lighter version also cooks slow and long, until it is fork-tender. However, unlike pork barbecue, you don’t need a smoker or a barbecue pit-a standard oven is […]
Lentil, Spinach and Feta Salad with Sour Cherry Vinaigrette
December 8, 2010 by Leave a Comment
Delicious as a vegetarian lunch, this hearty salad is also good as a side dish.
Barbequed Chicken and Chickpea Quesadillas
November 24, 2010 by Leave a Comment
The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.
Grilled Sausage and Potato Salad with Spinach, Red Onion, and Brewmaster Mustard Vinaigrette
October 26, 2010 by 2 Comments
Brewmaster is my favorite of the many types of mustards that we sell at the Market. If you can’t find it, improvise by stirring a little brown sugar and dark beer into whole-grain mustard. With sausage and spinach tossed in with the potatoes, this salad is a meal in itself.