Topic Meat / Poultry / Fish
Slow Food Sunday: Chinese Chicken Soup with Wontons and Greens
Sundays are slower. At least they should feel slower. Sundays were made for sleeping in, a leisurely breakfast with the paper, hanging out with those you love, and puttering around the
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Shanghai Noodles
Did you know it’s considered bad luck to cut noodles before serving them? Noodles are a symbol of longevity in Chinese culture, and serving your guests short noodles might
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Gold Medal Shrimp Fried Rice
In Gold Medal Fried Rice, egg yolks are stirred throughout the rice, coating each grain and giving it a golden hue. It’s an unusual method that creates a slightly richer
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Kung Pao Chicken: This One Does it for Me.
I will go to the ends of the earth for a good Kung Pao. Most recipes I’ve tried have been fine, but they didn’t really flick my bic, you know? It
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Beef and Rice Noodles in Black Bean Sauce
What would happen if I ate stir-fried noodles every day, for the rest of my life? You know, besides having my girth match the unbridled love I feel for them. This
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Something for Everyone Fried Rice
“Something for Everyone Fried Rice” literally means, everyone in the group gets to add something to the fried rice. Seriously, how cool is that? We decided to try it. The
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Roasted Artichoke and Sopressata Picante Pizza
I find the combination of artichokes, potatoes, olives and some form of spicy cured pork product completely irresistible. It’s that whole ”whole is greater than the sum of its parts” part.
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Stir-fried Chicken with Snow Peas and Hoisin Sauce
This is a great little stir-fry. It was probably the favorite of all three sisters from our Caution: Girls Wokking experiment. It’s so tasty, I’d be willing to bet Michele’s kids might
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Link Lab Chorizo Pizza with Spanish Salsa
Link Lab Artisan Meats is a boutique butcher shop in Seattle’s Wallingford neighborhood that specializes in truly delightful artisan sausages. David Pearlstein (owner and Chief Meat Officer) is very particular about
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Sausage and Roasted Apple Pizza
It’s apple season here in Washington State! If you haven’t had apples on a pizza, you are in for a real treat. Simply toss apples slices with olive oil, salt and
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Clam Pizza with Smoked Tomato Sauce
This is one of my all-time favorite pizzas. It makes a gorgeous appetizer for an outdoor dinner party, both in flavor and presentation. Smoky tomato sauce and fresh mozzarella give
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Alsatian Pizza: Bacon, Creme Fraiche, Gruyere & Arugula
The Lutèce Cookbook was my first French cookbook. I got it in ’89 or ’90 through one of those unbelievably lucky deals where you can have six cookbooks for only
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Brazilian Coconut Shrimp Pizza
I’m infatuated with Brazilian cuisine. It’ll probably be my next food obsession. I’ve been tinkering around with it lately, mostly because of Mariane, our Brazilian temporary houseguest. She’s a little homesick
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Italian Sausage Pizza with Roasted Red Peppers, Olives & Rosemary
I wish I didn’t have such a penchant for pork products of all kinds. (Well, it’s a little stronger than a penchant, but probably less than an obsession.) Because when
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Hoisin Pork Belly Pizza with Pickled Cucumbers & Rooster Sauce
This recipe is a take off David Chang’s pork belly buns from Momofuku. It came about when we had leftover pork belly and pickled cucumbers, but ran out of
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Fried Egg Pizza with Prosciutto & Caramelized Red Onions
Since H&L pizza crusts are par-baked, they aren’t usually in the oven long enough to fry an egg on top. So, to ensure the egg is cooked exactly the
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Broccoli Rabe Pizza with Bacon, Smoked Mozzarella & Pine Nuts
Broccoi rabe, or rapini, gives this pizza a lovely bitter note that works really well with the bacon, smoked mozzarella and pine nuts. If broccoli rabe isn’t available, regular
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Fried Chicken & Domaine Ste. Michelle 2002 Luxe Sparkling
My husband says I’m trying to kill him. With food, I assume. Mm-hmm … maybe he’s just kind of a wuss. My latest culinary obsession has been all things Southern. I
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Spicy Shrimp & Dirty Grits with Chateau Ste. Michelle 2007 Eroica Riesling
After hours of shrimp ‘n grits research and recipe testing, I decided, “I likes ‘em like my men – spicy, smoky and dirty.” There’s a zillion variations of this Low-Country
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I Almost Forgot How Much I Like Girls
It’s easy to get caught up with the day-to-day, and put aside those situations whichmake the day-to-day actually worth living. Case in point, I was invited to dinner with
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Braised Rosemary Chicken with Green Olives, Raisins and Capers
Braising is insanely easy and tastes even better the second day, which makes it an ideal dinner party dish. A good braise depends on a flavorful braising liquid and
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Convivial Dinner Party: Winter Supper for Close-knit Friends
Warm up an otherwise cold January evening by gathering a few close friends for supper. Stoke up the fireplace, turn on Paolo Conte, light a zillion candles, and feast
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Hand-dipped Corn Dogs
Oh, for Pete’s sake, don’t give me that look — everyone loves a good corn dog. That said, tasters are usually divided up between two main camps: the Ketchupers and the Mustardites. (If
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Crab-Prawn Potstickers and Ginger Martinis
Mixologists are the new hotties of the food world; and when they and restaurant chefs work symbiotically, we are all rewarded with fabulous, mind-blowing cocktail pairings. Mixing cocktails is actually quite
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BBQ Ribs 101 – Low and Slow
The best method for BBQ pork ribs is low and slow. I was a bit skeptical when reading this recipe — I didn’t think unattended coals would stay hot enough for three
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Ossobuco (Osso Buco) in Bianco alla Milanese with Gremolata
Braised dishes are my all-time favorite bunker-down, snuggle-up fare. Even with April coming next week, it’s still raining (nix that … it’s now snowing), a touch chilly, and gray outside, so I’m
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Seared Lamb Loin with Roasted Asparagus & Sunchokes
The sunshine-deprived masses have perked up all over the city, the trees are suddenly bursting with blossoms, the air smells warm and grassy, and I continue to find crumpled up, pastel
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Roasted Poussin, Wild Rice with Almonds, Strawberries & Spinach
You were forewarned. My last post revealed the Kid joking about having all the baby animals associated with Easter for our holiday meal. Since I don’t get a lot of face-time with Colt
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Easter Baby Barnyard Feast
I dunno. Maybe rabbit, … a baby chick and a baby lamb? What if we ate all the baby animals associated with Easter? THAT would be hilarious,” said the
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Wine Pairing: Columbia Crest H3 Merlot & Meatball Crostini
Ever had a wine that just wouldn’t give it up, but the next month, its flavors are virtually leaping out of the glass? There are a zillion reasons why, and maybe
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Wine Pairing: Champagne Henriot NV Blanc Souverain & Oysters
There should be a blog devoted entirely to food & wine pairings to woo your lover to bed, or the kitchen floor… the stairs… the backseat… You know, delicious ideas for a mutual exchange
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Steak Frites with Aioli
I knew it. I knew steak frites would make a comeback. Don’t ask me why – I get fairly good hunches with some food and fashion trends. Last year, I prepared
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Thanksgiving Leftovers: Pulled BBQ Turkey Sandwich
Most turkey leftover ideas floating around food magazines always seem to include the words tetrazzini, soup, chili or pie. That was great…. in the 90s. Then yesterday, it hit
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Chicken Mole
Mole is a deep, rich, divinely complex sauce. It’s a Oaxacan holiday/celebration dish, probably because it’s so time-consuming and the ingredient list is lengthy. I mean, I can’t imagine Mole
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Smoke ‘Em If You Got ‘Em, People!
You know you can smoke anything, right? Ah hang on, this is Seattle – you now have to step back 25-feet with mere thoughts of blazing up. But, I’m not talking Joe Camel
Continue Reading→Mussels with Tomato, Coconut Milk & Smoked Paprika
Last Wednesday we took a spur-of-the-moment drive up to Vancouver B.C. on business to have dinner with two other couples at Chambar, an eclectic, cozy Belgian restaurant in an up-and-coming
Continue Reading→Pollo di Carnevale
Pollo di Carnevale is a splendid country dish of braised chicken with wild mushrooms, herbs, green olives and a rich, tomato-laced sauce. The recipe is pilfered from Lynne Rossetto Kasper’s The Splendid Table,
Continue Reading→Wine Pairing: Ragu de Nobili & Wilridge Nebbiolo di Klipsun
A popular legend unfolds the tale of an Italian monk who tended a small garden and vineyard near his hut, producing just enough food and wine for himself. One morning
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Perfectly Roasted Turkey
Roasting a turkey can be intimidating and daunting, believe you me. To ease inhibitions, I used to tell myself it’s just a really, really big chicken! But mastering the art of roasting
Continue Reading→Mouclade: Mussels w/Pineau des Charentes, Cream & Saffron
Mouclaude is a wonderful French dish of baby mussels steamed in Pineau des Charentes and laced with a creamy saffron-curry sauce. The brilliance behind this dish is not only the
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