Category Archives: Recipes (Savory)

Ruth Reichl’s Spicy Korean Rice Sticks with Shrimp and Vegetables

A comforting Korean dish that can be made a flash.

A comforting Korean dish that can be made a flash.

 

When times are tough, some people find solace in chocolate. Or wine. Or endless handfuls of potato chips.

Not Ruth Riechl.

When Gourmet magazine abruptly shut down, its former editor in chief came in to clean out her office. The place was deserted with nothing but empty drawers and cabinets to greet her when she was surprised by the arrival of four friends. They had flown in from California to offer their support.

They gathered up Reichl, and together rode the subway to Flushing to commiserate over a feast of Asian food. At the end of it all, one friend, Laurie Ocha, a former executive editor at Gourmet who is married to Pulitizer Prize-winning food writer Jonathan Gold, gave her a present to take home.

It was a package of Korean rice sticks, which she hoped would inspire Reichl to forge ahead. It did the trick, and “Spicy Korean Rice Sticks with Shrimp and Vegetables” is one of the memorable recipes in her newest book, “My Kitchen Year: 136 Recipes That Saved My Life” (Random House), of which I received a review copy.

MyKitchenYear

This is a cookbook, in which the recipes couldn’t be more personal. Each has played an important role in Reichl’s life, and she shares affecting and lovingly honest reasons why.

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Nopi’s Lamb Meatballs with Warm Yogurt and Swiss Chard

Meatballs bathed in a rich, warm yogurt sauce.

Meatballs bathed in a rich, warm yogurt sauce.

 

A great meatball is a fine thing.

Especially one bobbing in a rich, creamy sauce that transports you from the first indulgent taste to a faraway land.

That’s what you’ll get with “Lamb Meatballs with Warm Yogurt and Swiss Chard.”

It’s from the new cookbook, “Nopi” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully, of which I received a review copy.

Ottolenghi, of course, is the masterful owner of a slew of restaurants in London and the author of several cookbooks that pretty much land on the best-seller’s list every time he publishes one.

Scully is his head chef of Ottolenghi’s fine-dining establishment, Nopi.

Nopi

The book contains more than than 120 recipes, combining Ottolenghi’s Middle Eastern roots with Scully’s Malaysian heritage.

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Tear Into Meyer Lemon & Thyme Hearth Bread

Here's what to do with all those Meyer lemons.

Here’s what to do with all those Meyer lemons.

 

These days, cutting back on carbs is such a thing.

In that regard, I am decidedly unhip.

Because I love bread, pasta and rice — and would never give them up unless I absolutely was forced to do so.

After all, few things are as blissful as tearing into a rustic slab of warm bread drizzled with good olive oil.

That’s why “Meyer Lemon & Thyme Hearth Bread” caught my eye.

It’s from the new cookbook, “Citrus: Sweet and Savory Sun-Kissed Recipes” (Ten Speed Press) by Valerie Aikman-Smith and Victoria Pearson, of which I received a review copy.

Aikman-Smith is a former cook at Greens restaurant in San Francisco, and Pearson is a food photographer, whose images have graced Food & Wine and Martha Stewart Living magazines.

CitrusCookbook

The book is all about what to make with citrus, which is at its prime in winter. Enjoy everything from “Rosemary Lemonade” and “Tropical Granola with Candied Lime” to “Grilled Sardines with Orange Polenta” and “Pomelo & Basil Granita.”

With a dwarf Meyer lemon tree in my yard, I’m always looking for ways to use its fragrant fruit, which is a cross between a regular lemon and a mandarin, rendering it less sharp tasting. In this recipe, the lemons get sliced thinly and fanned over the top of the bread.

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Amanda Freitag’s Pop’s Beer-Braised Bold Beef Stew and Smashed Yukon Gold Potatoes

Freitag's favorite dishes growing up -- her father's beef stew.

One of Amanda Freitag’s favorite dishes growing up — her father’s beef stew.

 

In the winter, there are few things as comforting as tucking into a big bowl of beef stew and creamy mashed potatoes.

It’s a stick-to-your-ribs — and everywhere else — kind of dish that fortifies on a long, dark night like nothing else.

So when I spied “Pop’s Beer-Braised Bold Beef Stew,” I was game to give it a go, not only because of the two bottles of dark beer in it, but also the half bottle of red wine. How good does that sound, right?

The recipe is from “The Chef Next Door: A Pro Chef’s Recipes For Fun, Fearless Home Cooking” (William Morrow) by Amanda Freitag with writer Carrie King.

ChefNextDoor

You probably know celebrated New York Chef Freitag from her many TV appearances as a judge on the Food Network’s “Chopped” and a competitor on “Iron Chef America.”

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Get Ready to Inhale: Fettuccine With Preserved Lemon and Roasted Garlic

It only takes a handful of ingredients to make this sensational pasta dish.

It only takes a handful of ingredients to make this sensational pasta dish.

 

How many times do you come home pooped, cranky and starved, only to peer into a half-empty fridge and wonder what in the world you can eat to make you feel a whole lot better fast?

“Fettuccine with Preserved Lemon and Roasted Garlic” will do the trick.

Especially if you keep a handy-dandy jar of home-made preserved lemons in your fridge at all times like me. Which you should.

Particularly if you grow your own little pot of rosemary. Which you ought — because it comes in so handy.

And most readily, if you keep a stash of already roasted garlic in your fridge or freezer. Which you need to promise yourself you’ll do, because you’ll use it for so many things, including the tastiest garlic bread on the fly.

HomemadeKitchen

The pasta recipe is from “The Homemade Kitchen: Recipes For Cooking With Pleasure” (Clarkson Potter), of which I received a review copy.

The cookbook is by Alana Chernila, a Massachusetts food writer and cooking teacher who blogs at EatingFromTheGroundUp.

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