Author: Chef M

Here is another chess pie I’ve developed to salve the South’s sweet tooth and not least, my own. Use a top-quality bittersweet chocolate for this pie, one that melts smoothly. Tip: I melt the chocolate and butter at the outset so they’ve time to cool a bit before being mixed with the other ingredients. If too hot, they may “cook” the eggs meaning lumps in a filling that should be jelly-smooth.

Roasted potatoes are incredibly versatile. Serve them hot alongside any protein, cold in a green garden salad, or, as always, at room temperature as part of a BBQ spread. These beauties are a little spicy (from the Dijon), a little tangy (from the vinegar), have a bit of earthiness (from the roasted garlic and poppy seeds), and a fresh green pop from the dill. They’re particularly great with baked or grilled chicken thighs. Make one day in advance; store in an airtight container, in the refrigerator. Bring to room temperature and toss with the dill just before serving.

Pomegranate molasses (available in specialty grocery stores or online) is simply pomegranate juice and sugar that has been reduced to a thick syrup. Its slightly sweet and tangy flavor perfectly balances the crisp and spicy watercress in this salad. I prefer to use watercress, not upland cress, as its firm texture holds up better to the dressing. If you can’t find a striped, or Chioggia, beet, use a yellow beet instead. The dressing can be made up to two days in advance.

Be the star of your very own vegan bake sale and watch these nutty squares sell like hotcakes. For an added salty boost, sprinkle a few tiny crystals of pink Himalayan salt on top of the chocolate before it firms up. You’ll see that it’s impossible to tell that a whole grain flour was used to make the short bread like crust. The nuts listed here are merely an example; use any coarsely chopped nuts that you love the most. You should aim for a generous 1¼ cups (weight will vary) of one, or a mix, of your favorite nuts.

White chicken chili promises a lighter, fresher alternative to the tomato-based kind. To ensure that the chicken in our chili stayed moist and tender, we started with bone-in chicken breasts. We browned them to develop fond (the flavorful bits on the bottom of the pot) and render their fat, which we used to sauté the aromatics. Then we gently poached the chicken until it was just cooked through and shredded it into easy-to-eat (and reheat) bite-size pieces. A trio of jalapeño, poblano, and Anaheim chiles brought the perfect balance of flavor, complexity, and modest heat to our chili. For more…

Steaks should be done right don’t skimp. Go to the butcher and ask for the best rib eye he or she has. Then go to the wine shop and pick out two bottles of wine one to cook with and another to drink along with it. And make sure to use super-premium butter. Go big or go home. This is a rich, decadent splurge of a dish. Let it sing.

The key to these Go-To Burgers is the meat you put into the loosely formed patties. Have your butcher grind the meat for you, and you’ll see and taste the difference. Ask for a mix of 70 percent chuck and 30 percent short rib meat. If you are feeling especially sinful, have them throw a few slices of bacon into the grind. This recipe works beautifully over a low campfire, too.

This is my take on the famous Vietnamese banh-mi sandwich. Traditionally banh-mi is made with pork; this lighter version made with trout is fresh and crunchy. Brown and rainbow trout are the most prevalent varieties I find along the Kentucky-Tennessee waterways, where fly fishing has a long history. You can make this dish with any trout that’s found near you. When fresh, trout has a clean, nutty flavor and the meat is meltingly tender.