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The Joy of "Shoulder Season" Cooking
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Hi Reader, April is a liar. Oh, and for what it's worth, we had our patio power washed. (Wishful thinking, right?!) How to Braise Without Falling Back Into February
Podcast: Jessica Battilana of King Arthur Baking Co.First, I'd like to apologize to all of you who accepted the invitation for yesterday's podcast at 12 PM ET. We had more technical difficulties than a Netflix live event. It took Amy and me two hours to figure it out. By then, we both were wiped out, but we were determined to broadcast. So here it is… A day late.
WHAT'S INSIDE...
Julia Child's Coq Au Vin⭐⭐⭐⭐⭐ 4.74 from 67 votes
This coq au vin recipe strays a little from the original but I don't think that's to its detriment. This updated version of the simple French chicken stew uses a robust brown chicken stock, mushrooms, onions, bacon, and red wine.☞ Try This RecipeCreamy French Chicken Stew⭐⭐⭐⭐⭐ 4.79 from 38 votes
This version of blanquette is slightly simplified in that it doesn’t involve making a roux but it’s no less flavourful. Serve this with plain boiled rice and garnish with fresh thyme leaves and parsley for a simple, comforting meal that comes together quickly, even on a weeknight.☞ Try This RecipeBraised Chicken With Tomatillos
This braised chicken with tomatillos has a slightly tart green sauce made from tomatillos, onions, peppers, garlic, lime, and cilantro that's perfect with chicken cooked until falling apart tender, whether on the stovetop or in the slow cooker.☞ Try This RecipeBraised Pork Loin With Rosemary⭐⭐⭐⭐⭐ 4.87 from 15 votes
This braised pork loin with rosemary is a simple Sunday supper. Pork loin is studded with rosemary, seared with onion and garlic, and braised in wine until tender. A pan sauce of pork drippings, vinegar, olive oil, and mustard lends a nice acidity to the dish.☞ Try This RecipeBraised Carrots With Orange & Rosemary⭐⭐⭐⭐⭐ 4.7 from 10 votes
These braised carrots are a showstopping side dish that's gently cooked with orange and rosemary until the carrots are tender, buttery, and fragrant.☞ Try This RecipeWine-Braised Pork Shoulder⭐⭐⭐⭐⭐ 4.93 from 27 votes
This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. Made with meltingly tender shredded pork shoulder, red onions, and a rich red wine and herb sauce, it boasts French overtones but without any fussiness.☞ Try This RecipeBraised New Potatoes
These braised new potatoes basically take a bath in butter. French style. What results is the exact same rich taste and creamy texture of potatoes roasted with your favorite hunk of meat—but in only 30 minutes and on the stovetop.☞ Try This RecipePortuguese Pork & Clams | Porco À Alentejana⭐⭐⭐⭐⭐ 4.78 from 44 votes
This combination of Portuguese pork and clams, also known as porco a Alentejana, is a superbly comforting and oh-so-satisfying dish of marinated pork shoulder and briny clams in a white wine and red pepper sauce.☞ Try This Recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, There was a small jar in my Vovó’s refrigerator that I was absolutely forbidden to touch.Not because it was rare. Not because it was expensive. But because she had made it.In her kitchen, that distinction mattered. Things that came from the store were replaceable. Things that came from her hands were…well, let’s just say you approached them with respect.She didn’t talk about “artisanal cooking” or “homemade pantry staples.” Those are phrases we invented later to make ourselves...
Hi Reader, There are certain sounds in the kitchen that make my heart beat faster, and high on the list is this: ingredients hitting a blisteringly hot wok. Not a gentle sizzle. Not some prim little hiss. I mean that ecstatic roar that says dinner is moving fast, so you’d better keep up.I’ve always loved that moment—the speed of it, the swagger, the way garlic, ginger, scallions, soy, and chile can turn a handful of ingredients into something deeply savory and wildly satisfying in just...
Hi Reader, There was a small jar in my Vovó’s refrigerator that I was absolutely forbidden to touch.Not because it was rare. Not because it was expensive. But because she had made it.In her kitchen, that distinction mattered. Things that came from the store were replaceable. Things that came from her hands were…well, let’s just say you approached them with respect.She didn’t talk about “artisanal cooking” or “homemade pantry staples.” Those are phrases we invented later to make ourselves...