When I make pasta carbonara, I normally begin the sauce by sizzling bacon bits in olive oil. However, it occurred to me recently that using duck fat in place of some of the oil would kick up my carbonara considerably, and I was right. I urge you to try this hack to improve your pasta carbonara at home. In addition, it might sound strange but I found that using Niman Ranch … [Read more...]
Easy Pork Carnitas
I really love carnitas, which are especially popular in the Mexican state of Michoacan. It’s pork cooked in orange juice and other ingredients, usually served in tacos or burritos. You can make the carnitas in advance and then freeze or refrigerate them to use at your leisure. I like leftover carnitas with scrambled eggs, for example. Ingredients: 2 lbs. boneless pork … [Read more...]
Spicy Pasta with Mussels
I really love spicy food and pasta and mussels. So I thought: Why not combine three of my favorite things in one dish? The result is this spicy pasta with mussels recipe. It’s super easy to make. The whole meal can be made in the time it takes to boil the pasta. If you prefer, you could substitute Littleneck clams for the mussels. Give it a try in your … [Read more...]
Balti Chicken Vindaloo
Balti-style cooking is mostly associated with Pakistan and Northern India and unlike much Indian cuisine it is usually prepared with oil, not ghee. I love this spicy Balti-style chicken vindaloo made with a fragrant melange of spices and sharp tang from malt vinegar. I serve this vindaloo with basmati rice and naan. Ingredients: 8 oz. skinless, boneless chicken, cut into … [Read more...]
Spiced Cornish Game Hens
This cornish game hen recipe is elegant enough to serve for a special New Year’s Eve dinner, but also delicious any old time. The vibrant flavor comes primarily from a blend of 10 different herbs and spices. I like to serve these game hens on a bed of couscous or basmati rice. Ingredients: 2 Cornish game hens, giblets and backbone removed and split in half 1 Tbsp … [Read more...]
Marcella’s Spaghetti with Clams
One of my favorite cooks and teachers was the late, great Marcella Hazan. I have cooked using recipes from her book Essentials of Classic Italian Cooking probably over a hundred times. Her recipe for spaghetti with clams is one of my all-time favorites and I’m happy to share it here with you. Ingredients: 2 dozen littleneck clams 5 Tbsp extra-virgin olive oil 2 … [Read more...]
Sous Vide Pork Tenderloin
Not long ago, sous vide methods of cooking were very expensive, requiring pricy restaurant style sous vide machines. However, with the introduction of home kitchen sous vide tools like ChefSteps Joule and the Anova Precision Cooker, sous vide cooking is now within reach of most home cooks. Here is a simple recipe for sous vide pork tenderloin. Ingredients: 1 pork … [Read more...]
Creole-Style Barbecued Shrimp
I love a popular Creole dish from Louisiana called “barbecued” shrimp. It’s a bit of a misnomer however, because the shrimp isn’t grilled or barbecued, nor does it come with anything resembling regular BBQ sauce, The “barbecue” sauce here is buttery and spicy. I’m not sure how it got its name, but barbecued shrimp sure is delicious! Ingredients: ½ tsp. cayenne pepper … [Read more...]
Bianco’s Chicken Cacciatore
For many years, I’ve made Italian-style chicken cacciatore and was always happy with the results. However, I recently came across a recipe that was much better than any chicken cacciatore I’ve made before. It’s a recipe from Chris Bianco, James Beard Award-winning chef and owner of the much-lauded Pizzeria Bianco in Phoenix. His cookbook titled simply Bianco: Pizza, Pasta, and … [Read more...]
Air Fryer Shoestring Fries
For my monthly air fryer recipe, I thought I’d include air fryer shoestring fries this time since they are so easy to make and almost fat-free. Ingredients: 1-2 Russet potatoes, depending on the size of your air fryer basket Vegetable oil Sea salt Freshly cracked black pepper (optional) Method Using a mandolin or V-slicer, cut the potatoes into … [Read more...]