By Nanette Hebdige “It was the best of times and it was the worst of times”. In this case it is the worst of times. This corona virus pandemic has brought the world to its knees halting everything to a standstill. Every roll of TP is a goner and hand-sanitizer disappeared a while back. Billions are in self-isolation or decreed quarantine and all of us are trying to keep panic at bay. It’s at times like this when our Faith…
The old adage holds true for just about everything – unquestionable nothing is created equal. That couldn’t be more evident that in the realm of the culinary “ball’. They are participants in stews, soups and that fall back classic – spaghetti and meatballs. Neophytes may think “elementary my dear Watson” when it comes to their preparation. NOT. There’s always a method to the madness and it’s no different here. Be sure to follow these techniques on Balls 101 to ensure…
Oh kale, I love thee, let me count the ways. Kale, the veggie titan that’s killing it in every Farmer’s Market and produce department. Thousands of pounds are consumed and purchased worldwide, as it’s the trendiest and most hyped leafy green on the veggie Vogue parade in recent years. Once unappealing and certainly given the bypass, it’s now the number one contender and much revered by all. Packing a big wallop nutritionally, it’s a giant among veggies, as it’s brimming…
So, what are you going to cook this weekend? Why not make this Italian classic originating from the Lombardy region? Osso Buco is an outrageously sumptuous and hearty dish that literately means “hollow bones or bones with holes”. The meaning is rather incongruous considering it’s famously known and mostly consumed for the velvety rich marrow in the bones, which is the dish’s crowning glory. With these veal shanks, try to have the butcher leave the skin on, as the long…
There is almost a poetic overtone for this dish. The colors are spectacular, and the flavors imparted from the brininess of the olives and the tart acidity of the lemons create a match made in heaven. The olives from Castelvetrano, Sicily are the most ubiquitous snack in Italy. They differ from other olives because they are a sweeter, very meaty and have almost a buttery flavor, which are ideal for this dish, so they don’t impart too much sodium. Ensure…
This is a recipe made popular by nomadic shepherds and Palestinian villagers, where people had limited means and it’s the true essence of a rustic dish. It delivers the indigenous and a quintessential flavors of Jerusalem and though simple in flavor, it is one on of the most exquisite chicken dishes I’ve ever tasted and prepared. The dish calls for a whole chicken, but it can easily be substituted with thighs. Not be confused with the sofrito associated with Spain…
Typically, the slow cooker isn’t one of my go to methods of food preparation, as I find I require a bit more of a stimuli and challenge in the kitchen. Chili or a beef stew are the usual contenders to set it and forget it. However, for this dish, the slow cooker renders an outstanding dish infused with authentic Moroccan overtones, so captivating that it’ll make you think it’s been prepared in a Tagine and you are eating al-fresco in…
Memory fails as to where I obtained this take, but it’s been one of my go-to thigh recipes. The preparation yields the most succulent rendition with an intoxicating aroma permeating while cooking, due to the uncommon spice mixture. Here, aleppo pepper, Szechuan peppercorns, coriander seeds, star anise and subsequently herbs are showcased mixing Mediterranean with a definite Pan-Asian twist. PREHEAT OVEN TO 350F 8-10 bone-in chicken thighs – remove from fridge at least 1 hour before cooking 1 TSP…