There is a saying in the Eastern Arab world, “A hungry man would be willing to sell his soul for a dish of mujadara. This recipe is inspired by a beautiful, yet humble, Middle Eastern dish combining rice, lentils, and deeply caramelized and crispy onions. Like many cultural dishes, you will find variations of mujadara from family to family throughout the Middle East, and likewise, just as many variations at Middle Eastern restaurants throughout the United States. Sometimes referred to as mujaddara or m’jaddaret-burghul (served with bulgar), the first recorded recipe dates back to 1226 in Iraq; often containing meat and served as a celebratory meal. Though the medieval Arab…
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Acorn squash, hinted with warm nutmeg and herbs, butter-roasted and caramelized with a dusting of parmesan until crisp and golden. Harvested in autumn and in season through winter, acorn squash is an acorn-shaped, dark green winter squash, with deep ridges that run from the tip to the base. Unlike its cousin, butternut squash, acorn squash has a sweeter flesh and a softer peel – making it the perfect squash for roasting with the peel on – far less fussy than any other winter squash.
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Your Civic Duty Never Tasted So Good. A dense, fragrant, bread-like cake recipe, dotted with boozy dried currants, mixed raisins, and warmed with spices. The history of election cake reveals an American tradition that has been mostly lost to time. Regardless of your political affiliation, reward yourself (and your right to vote!), with a hearty slice of this history-rich confection.
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Stuffed chicken with apples is my adaptation of pintade farcie aux pommes, stuffed guinea fowl with apples, from the Normandy region of France. I opted to use locally raised chickens instead and swapped out the traditional beef and pork stuffing for my butcher’s homemade sweet Italian sausage. Sausage, onions, and apples sauteed in butter and brandy fill two small, buttered and herbed chickens, roasted long and slow to perfection. Additional apples, imparting their seasonal fragrance, are quartered and sauteed until golden, adding yet another delectable layer to this comforting dish. To finish, the pan juices are simmered down to a robust essence, hinted with cream, then trickled over the stuffing,…
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“The light music of whisky falling into glasses made an agreeable interlude.” –James Joyce, Dubliners October evenings call for a whiskey sour recipe with a slow heat and a warm seasonal taste. I’ve added pure maple syrup and an aromatic, smoldering cinnamon stick as a dramatic garnish.
