Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

1/4 cup vegetable oil 1/4 cup flour  1 large yellow onion, diced 1 green bell pepper, diced 4 stalks celery, diced 2 teaspoons dried thyme 1 teaspoon dried oregano 1/2 teaspoon cayenne 1 (28-ounce) can crushed tomatoes 2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces 4 cups chicken stock 12 ounces […]

Miso Roasted Chicken

Miso Roasted Chicken

1/4 cup white miso 1 tablespoon rice vinegar 1 tablespoon vegetable oil 1 teaspoon sriracha 1/2 teaspoon sesame oil 1 roasting chicken, about 3 pounds Salt and pepper Heat oven to 375F. In a mixing bowl, whisk together first 5 ingredients. Pat chicken dry and rub it all over with the miso mixture, including the […]

Butter Braised Radishes

Butter Braised Radishes

I used icicle radishes, but regular radishes or breakfast radishes are just as delicious cooked this way. Braising mellows the radishes’ bite and brings out their sweetness.  4 tablespoons butter, divided 1 small yellow onion, thinly sliced 2 large bunches radishes with greens, radishes rinsed and sliced in half, greens cut off and rinsed Kosher […]

Vinegar Chicken with Olive-Fennel Relish

Vinegar Chicken with Olive-Fennel Relish

Chicken: 2 small onions, cut into  6 wedges each  1 pint cherry tomatoes 8 bone-in skin-on chicken thighs 2 tablespoons herbes de Provence 1/2 cup white wine vinegar  Relish: 1 fennel bulb, thinly sliced 1 cup garlic-stuffed green olives, chopped 2 tablespoons capers, rinsed and chopped Olive oil, salt and pepper  Heat oven to 425F. […]

Veggie Fried Rice

Veggie Fried Rice

Sauce: 1/4 cup soy sauce 1 tablespoon unseasoned rice vinegar 1 tablespoon honey 2 teaspoon sriracha, or to taste 1/4 teaspoon toasted  sesame oil 2 eggs, beaten 3 scallions, thinly sliced, divided 1-inch piece ginger, peeled and minced 3 cloves garlic, minced 2 cups cooked long grain white rice or brown rice, chilled 2 cups […]

Mustard and Horseradish Crusted Pork Belly

Mustard and Horseradish Crusted Pork Belly

1 slab boneless pork belly (with or without skin), about 2 pounds ¼ cup whole grain mustard 2 tablespoons prepared horseradish 2 tablespoons vegetable oil Salt and pepper Season pork belly with salt and pepper. Stir together mustard, horseradish, and oil until combined.  Spread mixture over both sides of belly. Transfer to a baking dish […]

Pad Thai

Pad Thai

Sauce:  2/3 cup Thai tamarind paste (available at Asian markets) 1/3 cup white vinegar 1/3 cup fish sauce 1/3 cup soy sauce 1/4 cup sriracha, or to taste 1/4 cup light brown sugar, or to taste 3 tablespoons garlic powder 8 ounces rice noodles (L or XL, depending on the brand) 3 tablespoons vegetable oil […]

Roast Chicken with Apples and Onions

Roast Chicken with Apples and Onions

1 large or 2 small Honeycrisp apples, cut into 1/2-inch wedges 2 medium onions, cut into 1/2-inch wedges 1 (3- to 4-pound) roasting chicken, giblets removed 3 sprigs thyme, minced 1 tablespoon whole grain mustard, optional Oil, salt and pepper Heat oven to 450F. Line a baking pan with parchment.  Scatter the apple and onion […]

Blistered Broccoli

Blistered Broccoli

1 head broccoli, cut into small florets 1/2 teaspoon red pepper flakes Oil, salt and pepper Heat broiler on high. Place a 12-inch cast iron or carbon steel skillet under broiler for 5 minutes.  In a bowl, toss broccoli florets with oil and season with salt and pepper. Carefully remove pan from oven and pour […]

Beef Tagine with Sweet Potatoes

Beef Tagine with Sweet Potatoes

2 pounds chuck roast or boneless leg of lamb, cut into 1-inch pieces 1 onion, diced 2 teaspoons paprika 1 teaspoon turmeric  1/2 teaspoon each cayenne, ground cumin, ground ginger 1 (15-ounce) can diced tomatoes, drained 2 sweet potatoes, peeled and cut into 1-inch chunks  1/4 cup chopped cilantro or parsley, divided Oil, salt and […]

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