It’s amazing how far red cabbages seem to stretch (the answer to your panicked question in the shop is: yes, it is big enough). They’re best cooked gently and slowly for a long time, or not cooked at all (such as in a slaw); this recipe plumps for the former option, because no book on side dishes should be without braised red cabbage so good from autumn through to spring. My version of the classic dish includes beetroot, which brings its own sweetness and earthiness to the party. The redcurrant jelly at the end is the secret weapon, though. Imagine…
Author: Chef M
Despite what the Internet tells me, my tastes aren’t basic. I just love pumpkin spice, and I’m not ashamed. What I am is sick of all those memes giving it a bad reputation. Pumpkin spice combines all the best flavors, it works with just about anything sweet or savory, and if you make your own, you don’t have to wait until fall to have your fix. This simple pancake batter marries real pumpkin puree with all its spicy sister wives cinnamon, nutmeg, allspice, and ginger. I’d totally name my cats after those spices.
Onions often provide the missing element to many dishes that seem to be lacking something, and even a tablespoon of chopped onion can transform everything from potato salad to pasta sauce. But when do onions really have their moment? Here caramelized in a heavy pot, left to ooze their own sugars until they create their own sauce. It might just be kitchen alchemy at its finest. All it takes is butter and time. In the spring or summer, you might find “fresh eating onions.” These tend to be attached to their greens and are sometimes small and sold as “babies.”…
Buffalo chicken is an excellent appetizer when you have friends over, but it can be tricky to balance how spicy you ought to make a dish. The additional honey makes the spiciness much milder, so you don’t have to worry about alienating anyone.
Homemade granola makes great wilderness food. It’s hardy and packable for a day hike on the trail or a weekend camping trip. It’s delicious over Greek yogurt, maybe with some fresh fruit, or with milk as breakfast cereal, or just eaten by the handful as a wholesome snack. This version has cashews and raw quinoa, adding both protein and texture. Then I added cacao nibs covered in dark chocolate for a natural little burst of caffeine. My aunt Wendy ships them up to Alaska for me from Trader Joe’s. If you can’t find the cacao nibs or are hoping to…
While many Americans grew to love soufflés back in the ’50s and ’60s, my own love for the dish developed when I lived in France. I’ve made all sorts of soufflés, from savory to sweet, but this classic breakfast version might be my favorite of the bunch.
A healthy alternative to mushroom soups loaded with cream, this combination of mushrooms and wheat berries is rich and substantial but not heavy, and full of satisfying, savory flavors. Wheat berries are whole, unprocessed kernels of wheat and an excellent source of nutrients. To bring out their nutty flavor, we toasted them in a dry Dutch oven. Next we slowly cooked our cremini mushrooms in a covered pot to concentrate their flavors and extract the juices. To amplify the earthiness of the wheat berries and creminis, we built a flavorful base from ground dried shiitake mushrooms, tomato paste, soy sauce,…