Author and regular contributor Sally Schneider is a crack cook with an easy way in the kitchen. She sees classic dishes through modern eyes, preserving the recipe's essentials but streamlining it for today's cooks.
Honey gives this recipe its edge. Once the steak is cooked, you taste only the barest hint of sweetness, yet the sugar opens up all the meat's bold beefiness. Each mouthful delivers fabulous crustiness and a hum of black pepper.
Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be.
Ingredients
Ingredients
Use a large, shallow pan, not a turkey roaster, and nurture the bird with its own juices by basting often, and I think you'll like the results.
Ingredients
Ingredients
When fall begins, all of us eagerly await the pumpkin harvest so that we can make and enjoy servings these delight-filled pumpkins. Sugar pumpkins are the uniformly 1-pound pumpkins that can easily be found in natural groceries or better supermarkets. Since this is a harvest dish, feel free to select any combination of vegetables you may need to use up from the garden or from harvesting the refrigerator. The little pumpkins are cooked until the flesh is soft enough to be eaten along with the filling, so do provide a soup spoon and encourage your diners to dig in. We serve the personal pumpkins in shallow pasta bowls with a large purple kale leaf acting as a doily so that the pumpkin will not slip about the plate.
Never seed tomatoes for this or any other sauce. Much of the tomatoes flavor is contained in its center, in the pulp and gel that surround seeds and even possibly the seeds themselves. The flavor difference is dramatic.