Aside from its comfort and restorative potential, it’s also just plain ol’ delicious.
Miso-Butter Roast Chicken and Potatoes
Slow-cooking a “roast” chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving. The miso-honey mixture that’s drizzled on before broiling helps the skin get deep caramelization, and it also reinforces the salty-sweet miso flavor you added in the beginning, which will have mellowed.
Curried Parsnip and Apple Soup
Every Thanksgiving, I vow that next year I will find a willing friend to host us and our enormous tribe, and every year, I end up gathering family and friends, with assorted waifs and strays, and doing it myself. For a few years, I collapsed at the table, exhausted, barely able to keep my eyes […]
Jacques Pépin’s Easy Appetizer, Smoked Salmon-Tequila Tostadas
From Faith: It takes minutes to make this appetizer. Buy flat tostada shells (or mini cups) at the supermarket. Mix together yogurt, jarred horseradish and mayo. Layer on smoked salmon. Sprinkle with olives or chives and a splash of tequila. Done! You’ll find this recipe in his new cookbook, Jacques Pépin, Heart and Soul in the […]
Grilled Chicken Tequila Burgers
Tequila and soy sauce add flavor and act as a tenderizer. Be sure not to overcook the patties, as ground chicken can dry out quickly.
Paleo: Fresh Tuna Steak Burgers with Avocado-Lemon-Garlic Sauce
From Faith: There is nothing like a fresh tuna burger, but this one dazzles, whether or not you’re a high-protein paleo-eater, as I am. You can buy the tuna fillets frozen or fresh, before dicing and adding flavors to the mixture that make this burger mouth-watering… fresh chives, shredded lemon peel, and golden flaxseed meal to […]