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Super Bowl Recipe Collection
It’s Super Bowl Sunday and each year at this time I get requests for party recipes that will sustain the crowd as they focus on the field, the half-time show, and even the ads. Here are some of my favorites: Chicken and Tomatillo Salsa Nachos (recipe) Chorizo Chicken Wings (recipe) Oven…
White Chicken Chili
There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top. Makes…
Italian-style Onion Soup with a Poached Egg and Parmigiano-Reggiano
One of our favorite neighborhood restaurants used to be Beppe, where Chef Cesare Casella had created a menu bursting with the big sunny flavors of his native Tuscany. He made a mean lemony fried chicken, succulent spareribs in tomato sauce, and French fries fried with fresh herbs. But I was…
The Kitchen Shrink answers, "how can I get more flavor in my chicken soup?"
David recently e-mailed the Kitchen Shrink for help and said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and no yellow color. . . . how can I get more chicken flavor and a pleasing yellow color in…
The Kitchen Shrink answers, “how can I get more flavor in my chicken soup?”
David recently e-mailed the Kitchen Shrink for help and said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and no yellow color. . . . how can I get more chicken flavor and a pleasing yellow color in…
Chicken Soup: How can I get more flavor in my chicken soup?
I recently got an e-mail from David who said “I am making chicken soup for my picky eaters, and . . . . the soup has little chicken flavor and no yellow color. . . . how can I get more chicken flavor and a pleasing yellow color in my…
Maple Syrup: What is Grade B Maple Syrup?
Marilyn e-mailed the Kitchen Shrink that she has a recipe that calls for Grade B Maple Syrup and wonders if she can substitute Grade A Maple Syrup as her supermarkets don’t have Grade B. Most maple recipes these days do call for Grade B Maple Syrup because this (usually late-season)…
Southern Braised Mustard Greens with Ham
These are good old-fashioned mustard greens, cooked slow and low with a ham hock. It is a great make-ahead dish for a crowd, and it nicely rounds out a buffet. You can make the same recipe using kale or collard greens or mix up all three. Me, I prefer the…
Black-Eyed Pea Cakes with Salsa Mayonnaise
Once upon a time Gourmet magazine ran a recipe for an appetizer of black-eyed pea cakes with jerk pork. I loved it as it was, but it occurred to me that we could conjure up a great vegetarian entrée by losing the pork, making the cakes bigger, and then topping…
Chocolate Bread Pudding
I have never met a bread pudding I didn’t like. In the interest of keeping this version simple, I used bottled chocolate milk and packaged bread when I first stated to test it. The bread worked out fine, but none of the milks was chocolatey enough. Switching gears, I resorted…