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Ham

Ale-Braised Collards With Ham

This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives them even more succulence. Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced 2 garlic cloves,…

Le Grand Aioli

For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame. Le grand aioli, by contrast, is…

Turkey and Mizuna Salad

This dish has bright, mildly spicy Asian flavors and lots of crunch. Mizuna is a Japanese mustard green that’s high in folic acid, vitamin A, carotenoids and vitamin C. If you can’t find it, substitute arugula. Ingredients For the salad 2 cups mizuna or arugula 3 cups shredded or diced cooked turkey Salt freshly ground…

Ham

Original Chicken Cordon Bleu

This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name (“cordon bleu” means “blue ribbon”). It’s also far easier to make than you may think. A chicken breast is pounded thin (we’ve been known to cheat by using pretrimmed cutlets), then wrapped around a…

Couscous Tabbouleh

Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix. Ingredients 1 cup couscous Salt to taste ½ teaspoon ground cumin ½ cup freshly squeezed lemon juice 1 cup warm water ¼ cup extra virgin olive oil 1 cup finely chopped flat-leaf parsley ¼ cup finely chopped…

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