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Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.
Picking up some fresh wines for summer is in the bag — or shopping cart, actually — as supermarkets get in touch with their inner sommeliers.
A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother's Day brunch. So we came up with a variety of tapas ideas suitable for Mom's big day.
A good cup of coffee starts with a good roast.
Finding good Mexican grub in this town is no problem; we could celebrate Cinco de Mayo once a week if pressed. But if you’re looking to do justice to this weekend’s other big almost-holiday, the Kentucky Derby, that’s a little more of a head scratcher. Here are three ways to indulge in the Southern spirit of the Run for the Roses, no big fancy hats required.
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
Sweet and smoky and spicy are three flavors that work wonderfully together, and this recipe for roasted chicken thighs is a fast, easy and delicious way to make that point.
In this image taken on December 3, 2012, honey-paprika chicken with roasted oranges is shown in a bowl in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on December 3, 2012, honey-paprika chicken with roasted oranges is shown in a bowl in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on December 3, 2012, honey-paprika chicken with roasted oranges is shown in a serving dish in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on December 3, 2012, honey-paprika chicken with roasted oranges is shown in a serving dish in Concord, N.H. (AP Photo/Matthew Mead)
No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I've always found it off-putting.
Happiness is... a warm cheese sandwich.
One-pot chicken that is a blast of savory goodness
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.
Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.
MISO-SMOTHERED CHICKEN
Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 4
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.
(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)
Arizona shoppers are getting a bit of a financial reprieve as prices for meat took an unexpected -- and potentially unexplained -- drop during the first quarter of the year.
When I informed The Husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.
What I wanted? A simple recipe — any recipe, any trick, any technique — that would entice my 8-year-old son to embrace broccoli.
Easter offers an ideal opportunity to enjoy family, faith and our beautiful spring weather, especially with the plethora of activities going on around town this weekend. Events ranging from a dino egg hunt to an Easter brunch “down on the farm” provide locations and price points to suit almost everyone.
On a normal day, thirsty revelers easily drain two kegs of Guinness at Boston's Black Rose tavern. Come St. Patrick's Day — an official holiday in Bean Town — and they'll plow thorough 55 kegs.
Hot chilies are members of the nightshade family, along with all other sweet peppers, potatoes, tomatoes, and eggplant.
Sure, you know to wear green on St. Patrick’s Day, but how well-versed are you in the history and culture of Ireland?
Coffee has become my new favorite ingredient when roasting meat.
Of all of the awards shows I love to watch (and I love to watch them all), the Oscars is my favorite. And it's a great excuse to throw a party. Many of my friends do the "red carpet" thing for their own parties and ask guests to dress in their black tie best. But I prefer watching in comfy clothes and snacking on simple but satisfying nibbles. After all, it's a very long show!
In this image taken on Jan. 28, 2013, cherry-topped coffee-roasted pork tenderloin is shown served on a platter in Concord, N.H. (AP Photo: Matthew Mead)
In this image taken on Jan. 28, 2013, cherry-topped coffee-roasted pork tenderloin is shown in Concord, N.H. (AP Photo: Matthew Mead)
By Mark Scarp, contributing columnist
By Jerry Brown, contributing columnist
Guest Commentary by Bill Richardson
Guest Commentary by Shawn Thiele
By Mark Heller, Tribune
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