Do you need a holiday timeout? When we are in the eye of the storm, aka the lull between Thanksgiving and December celebrations, it helps to step off the conveyor belt of planning, cooking, baking and entertaining. Take a break and fix something easy, healthy, and decidedly not holiday-inspired. Make a fragrant warming curry and…
Adventures in Green Tomato Cookery
When you hear “green tomatoes,” does the word “fried” come to mind automatically? Aside from that Southern classic of breaded green tomato slices fried golden, few people have any idea of what else to do with hard, unripe tomatoes. Last week at a blustery farmers market, there were green tomatoes for sale. But nobody—vendors or…
Chili con Chocolate
Classic chili gains an extra depth of flavor with a couple tablespoons of cocoa added to the pot. The texture is rich and thick, and the flavor is deeply savory, just a bit sweet, and a touch spicy. Do dice all the vegetables to the same size, not only for better presentation, but also for…
One-Pot Comfort, Japanese-Style
Winters in Japan mean congregating around heat. We camp out under kotatsu, Japanese heated tables, and share all kinds of nabemono, hot one-pot dishes such as shabu-shabu, oden, or sukiyaki. Combining a medley of ingredients in a simmering broth, these Japanese hot pots are cooked at the table, to be enjoyed as a communal feast….
Sukiyaki (Japanese Beef Hot Pot)
To make sukiyaki at home, you can buy a special wrought-iron sukiyaki pan, or simply use a large skillet. Sukiyaki is best enjoyed when cooked at the table with a portable stove, but you can certainly prepare it all in the kitchen and bring it out to family or guests. Purchase ingredients such as kombu…
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