Recipes

Cerdo is Hero

May 3, 2013
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Behind-the-Line Chef’s edition connects our favorite chefs with home cooks, weighing in on cooking methods and kitchen technique, favorite ingredients and kitchen resources to help grow your inner cook. How one chef creates simple dishes with complex flavors Executive Chef Jacob Hough is no stranger to Spanish cooking. Having studied under Barcelona veteran, Chef Paul, […]

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Nothing Says I Love You Like Coffee-Braised Short Ribs

February 7, 2013

Melt-in-your-mouth short ribs sure to win over your loved one. Fork tender meat, that falls right off the bone and melts in your mouth is one form of sultry in this household. And married with my two favorite flavor players, coffee and chocolate, gets me weak in the knees every time. Marinated in cold-brewed coffee—which […]

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This Pumpkin is Getting Saucy

January 27, 2012
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When the first harvest of sugar pumpkins hit market stands, I’ve been known to overload my tote to the point of dragging pumpkin luggage behind me, reacting as if there is some seasonal shortage of these rounded orange beauties. I soon realize that there is no possible way I can haul this load on bike […]

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How to Roast a Pumpkin

January 27, 2012
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Preheat oven to 350˚. Choose a firm, small sugar pumpkin, about 3-4 pounds. Rinse the pumpkin under water to remove any debris. Using a sharp or serrated knife, cut the pumpkin in half. Scoop out the seeds and stringy strands with a metal spoon. Set aside the seeds for toasting. Coat the pumpkin halves with […]

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Giving Thanks to Chicken Curry

December 2, 2011
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Sri Lankan flavors bless our table from a special guest Gathered around the dining room table at the Subel Thanksgiving you’ll hear belly laughs from recited lines of Seinfeld episodes and reenactments of Christopher Guest movie, Waiting For Guffman. Joining in on the laughter, as he passes the gravy, is our welcomed friend from Los […]

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Mashers That Take the Gravy

November 23, 2011
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Thanksgiving Table, Side Three: Roasted Parsnip Mashed Potatoes I confess. I’ve messed with the Thanksgiving mashed potatoes. The well-known buttery, creamy mashers we’ve all come to expect at our holiday tables has turned into one sweet mess. We can thank the pale-colored, carrot-looking root vegetable, the parsnip, for it’s sweet invasion. When roasting parsnips, their […]

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Stepping It Up a Beet

November 22, 2011
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Thanksgiving Table, Side Two: Roasted Beet and Apple Salad Texture is a unique attribute that you can create in any dish. Finding that perfect balance in every bite can really take it up a notch. In this Thanksgiving salad, I’ve combined tender, roasted red and golden beets with crisp, tart apples to build a lovely […]

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Thanksgiving Table

November 21, 2011
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Sassy Sides Take Center Stage I’m a Thanksgiving traditionalist at heart. I admit, I get a little snobby about the Thanksgiving spread. If it doesn’t include Momma Schwartz’s stuffing of toasted, sliced bread loaves soaked in beef consomme, or the roasted turkey set early morning that was marinating for 24-hours in my father’s secret brine, […]

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