Recipe: Bubby’s Wine-Braised Brisket

Okay, the title of this post is a bit misleading. We never called my grandmother “Bubby” and this was not her particular recipe for brisket. (Now, if I ever did find her barley soup with flanken recipe, that would be a different story.) But this is a bubby’s recipe for warm, comforting brisket and as…

Recipe: Butterscotch Pecan Bread Pudding

Butterscotch is what I always imagined ambrosia would taste like. The smooth, rich combination of sweet butter, crumbly brown sugar, and thick cream – not to mention vanilla and salt – is truly the  nectar of the Gods. I love it better than fudge or caramel. Last week I was wracking my brain trying to…

Recipe: Sweet & Spicy Pork Burgers

I have an announcement: I’ve found heaven in a hamburger. Two Aprils ago I traveled to the Finger Lakes district of New York to attend my friend Sarah’s bachelorette party. She loves pubby-type places, so on the first night of the weekend we found ourselves at Parker’s Grille in Seneca Falls, a small local chain…

Recipe: Crisp and Juicy Cider Can Chicken

Several years ago, around the time I moved to Cambridge, a new friend told me about a strange little technique for roasting chicken. One that completely sidesteps the whole breast side up-or-down debate, that the eternal battle between enjoying moist white meat OR crispy skin. Yep, this recipe threw all that away, because instead of…

Recipe: Mango-Lime Grilled Chicken

Have you ever been to Nando‘s? It’s a popular Portuguese-inspired South African flame-grilled chicken chain that has spread across the globe. I first heard of it visiting Oxford a few years ago – pretty much anything chicken-related will pique my interest – but didn’t get a chance to try its famous peri-peri chicken until a…

Recipe: Roast Leg of Lamb with an Herb, Mustard, and Red Wine Crust

Tangy. That is the word for this fantastic lamb marinade that will wow you and your guests alike. The combination of rich flavors – slivers of fresh garlic, sweet onion, sharp lemon juice, piquant mustard, and fruity red wine – becomes the perfect tenderizing bath for the succulent lamb and provides a beautiful caramelized crust while roasting….

Recipe: Spanish-Inspired Stew with Ham, Chorizo, and Shrimp

Not sure what to do with all that leftover ham/ham bone from a holiday feast? Well, let me tell you a story. A couple months ago my fiancee went over to our friends’ house for our regular bi-monthly dinner with them. Aaron and Sarah are close buddies of mine from college (both are in our wedding party)…

Recipe: Shrimp Parmesan

I did not know that shrimp parmesan was a region-specific delicacy until I moved out of the New York metro area. It was a dish I had grown up on, almost as common as chicken, eggplant, or veal parmesan: pretty much every pizza joint on Long Island has it on the menu, either in platter or sandwich…

Recipe: Lemon Raspberry Cake with Mascarpone Buttercream Frosting

I have a confession to make: I don’t generally like lemon desserts. Give me your creamy, your chocolate, your vanilla-based confections – I’ll take anything soft, buttery, and caramelized. Lemon can so often overpower, it vanquishes all other flavor, from cheesecakes to sugar cookies. Bleh. But not this time. A few weeks ago, my friend…

Recipe: Coconut Lime Chicken

Did you ever cook something that required only HALF a can of coconut milk? Annoying. I can’t tell you how many times I’ve scrambled to figure out what to do with the other half of that can. Use it to frost a carrot cake? Uh, sure. Whip up a mini Thai curry? Been there, done…