Category Archives: Recipes (Savory)

Sally’s Baking Addiction’s Buttermilk Chive Fantail Rolls

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These rolls are sure to be a star on your holiday table.
These rolls are sure to be a star on your holiday table.

Holidays do a delicate dance between delivering comforting nostalgia and raise-the-bar pomp.

“Buttermilk Chive Fantail Rolls” cuts the difference splendidly. With their distinctive look of fanned-out pages of a classic novel, they signal “special” from the get-go. Yet with their ability to be enjoyed one layer at a time, they evoke memories of those refrigerated Pillsbury Grands biscuits in a tube that pops open with a “whoosh.”

Dressed up with snipped chives plus garlic and onion powders, these biscuits are from the new “Sally’s Baking 101” (Clarkson Potter), of which I received a review copy, that’s already a New York Times best-seller.

It was written by Maryland-based Sally McKenney, founder behind the sensation known as Sally’s Baking Addiction website, which has amassed millions of loyal readers. Established in 2011, the site is famed for its meticulously tested recipes and beautiful food photography.

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David Nayfeld’s Miso Honey Mustard Baked Chicken

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A creamy Kewpie mayo-miso dressing does double duty, marinating the chicken and finishing a simple salad.
A creamy Kewpie mayo-miso dressing does double duty, marinating the chicken and finishing a simple salad.

We all know what it’s like to be face-to-face with a case of the hangries.

When you or someone with you is about to have a meltdown unless some delicious and satisfying food materializes pronto.

As the father of a 5-year-old daughter, David Nayfeld has been there more times than he can count.

Even for this chef-restaurateur of San Francisco’s Che Fico, Che Fico Pizzeria and Via Aurelia, as well as Menlo Park’s Bubbelah and Che Fico Parco, it can be a challenge when his daughter Helena asks pleadingly, “Dad, what’s for dinner?”

So, he’s taken all the tips and shortcuts he’s learned along the way and compiled it into his new cookbook, appropriately named, “Dad, What’s For Dinner?” (Alfred A. Knopf). It was written with Joshua David Stein, a Brooklyn author of cookbooks and children’s books.

The cookbook, of which I received a review copy, is a collection of more than 80 recipes designed to be family-pleasing, with nods to sneaking in a few more vegetables here and there, too.

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Sponsored Post: Barley Risotto with Pazazz Apples, Sage, and Leek Butter Sauce

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Caramelized Pazazz apple slices top this hearty, warming barley risotto with a velvety leek butter sauce.
Caramelized Pazazz apple slices top this hearty, warming barley risotto with a velvety leek butter sauce.

Celebrate autumn with a sublime dish that celebrates apple season to the max.

It’s a little sweet, a little savory.

It’s hearty and wholesome, loaded with fiber-rich barley and juicy, fresh Pazazz apples.

But also a bit naughty with a creamy, unctuous leek butter sauce made with a splash of hard apple cider that ties everything together beautifully.

What’s not to love?

“Barley Risotto with Pazazz Apples, Sage, and Leek Butter Sauce” is versatile enough to serve as a meatless first course or entree. Or alongside sausages, ham, roast duck, grilled chicken or Thanksgiving turkey or even leftover turkey the day after.

Crunchy, juicy Pazazz apples.
Crunchy, juicy Pazazz apples.

Good thing it’s prime season now through June for Pazazz apples, a late-season variety that’s related to the Honeycrisp. Grown by a small group of family farmers across North America, these shiny red-skinned apples with yellow-green striations are perfect for snacking out of hand or to feature in all manner of sweet or savory recipes.

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Korean Spicy Braised Tofu — In Minutes

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A quick and easy tofu banchan that explodes with punchy flavors.
A quick and easy tofu banchan that explodes with punchy flavors.

Like many people, I often have a love-hate relationship with ingredients new to me — and the recipes that require them.

The loathing comes, albeit halfheartedly, when I realize that getting my hands on them requires an extra trip to a specialty grocery store or a search online to find a source.

The adoration comes when I unexpectedly discover a product that not only delights, but opens up a whole new world of new possibilities to me.

That was the case with maesil cheong or Korean plum extract syrup.

Made by fermenting unripe green plums with sugar, it’s used in Korean marinades, sauces and drinks. It’s even thought to aid digestion and combat fatigue.

Korean plum extract syrup.
Korean plum extract syrup.

It’s slightly viscous, sweet, floral, and a little tart. It reminds me of Japanese ume plum, of which I already can’t get enough. I’m already thinking how fantastic a splash would be in a cocktail or iced tea or a glass of club soda.

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Eva Longoria’s Comforting Tex-Mex Chili Enchiladas

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Cheesy, beefy, soul-satisfying enchiladas.
Cheesy, beefy, soul-satisfying enchiladas.

It would be impossible to completely fill the void that the late-great Anthony Bourdain left, but I will say that I am a huge fan of Eva Longoria’s CNN series, “Searching for Mexico” and “Searching for Spain.”

She may lack his unbridled snark and bravado, but she brings warmth, compassion, and enthusiasm in spades. And no shade to Stanley Tucci in his Italy series on CNN and National Geographic, but Longoria does a far better job of actually describing the food on her shows that she’s lucky enough to enjoy.

It’s that same type of exuberance and down-to-earth charm that permeates her cookbook, “My Mexican Kitchen” (Clarkson Potter, 2024), of which I received a review copy.

The actor, director, and producer of Mexican heritage grew up in Corpus Christi, Texas. In fact, she often identifies herself as “Texican.” She now splits her time between Mexico and Spain.

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