Korma is traditionally luxurious and over the top, with meat braised in a rich sauce of yogurt, cream, and nuts. I love the flavor of korma, but have always looked for a simpler—and healthier—way to prepare it. This is my solution.
No brining or babysitting is needed for this recipe — just a good bird, started from room temperature, cooked in a calibrated oven (meaning you know the exact inside temperature — ask at the hardware store for the $4 oven thermometer that hooks onto a rack) for the amount of time needed for your size […]
The mellowness of trout combined with this simple French technique make this a great entry-level fish dish for neophyte fish-eaters. The fillets cook quickly, and the browned butter imparts a mild, almost nutty flavor, which is why I like to pair the trout with toasted almonds. You can swap in any similarly thin, delicate fillet, […]
I suppose this dish reflects my personality—after living in the United States for so many years, I’ve truly become an Irish Yank! This version of mac and cheese blends my two homes, with Irish dairy in a classic American dish.
We loved the waffles Chris made for this week’s pre-show meal. Our show was a celebration of summer berries, and the waffles were a perfect way to highlight these farmstand beauties.