A couvillion is in the same family of the Creole/Cajun court-bouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew-like.
Continue reading “Authentic Cajun Catfish Couvillion: A Step-by-Step Guide”
Beef Bourguignon is one of the great classics of French country cooking. It’s the kind of meal that would have been slowly simmering on a farmhouse stove or served in a neighborhood bistro on a cool evening in Burgundy. While some versions can be quite elaborate, the heart of the dish is surprisingly simple: good beef, red wine, vegetables, and patience.
Continue reading “Beef Bourguignon, Classic French Beef Stew with Red Wine”
This is a very favorite dish of mine, which I found in Claudia Roden’s wonderful book, “Arabesque”. It is pure Moroccan simplicity which blends the ingredients to create an end result which is much more than the sum of its parts. This dish never fails to impress and it makes the entire house smell wonderful and cozy.
Continue reading “Delicious Moroccan Chicken with Honey and Almonds”
I made this chicken because I wanted to give my homemade duo jiao a chance to do more than accompany another dish. I expected it to be good. I didn’t expect it to become one of the best stir-fries I’d made in a very long time.
Continue reading “Hunan-Style Duo Jiao Chicken with Fermented Black Beans”
A rich, hands-off mountain stew inspired by Northern Spain’s Fabada Asturiana. Creamy pinto beans, marbled pork shoulder and smoky andouille bake together in a Dutch oven until the meat is fork-tender and the broth naturally thickens into a savory, brick-red gravy.
Continue reading “Oven-Braised Spanish Bean and Pork Stew (Fabada-Style)”
Goan pork vindaloo, traditionally called pork vindalho, grew from the Portuguese vinha d’alhos, meat prepared with wine and garlic. Goan cooks transformed it with local vinegar, dried chiles and aromatic spices, creating a dish in which acidity, heat and the richness of pork remain carefully balanced.
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Poulet à la Forestière is a classic French preparation of browned chicken served with mushrooms, salt pork or bacon. The name forestière—“of the forest”—refers to the mushrooms that define the dish.
Continue reading “Poulet à la Forestière: French Chicken with Mushrooms”
I get this question fairly often: when you spend much of the day working on recipes and talking about food, don’t you eventually get tired of thinking about what to cook?
The answer is yes.
There are evenings when the last thing I want to do is research a recipe, measure twelve ingredients, or spend an hour standing over the stove. That’s when I fall back on a handful of things I can make almost without thinking.
This is one of them.
Continue reading “The Pasta I Make When I Don’t Feel Like Cooking”
Murgh Kari, literally “chicken curry” in Hindi and Urdu, is a classic style of North Indian home cooking. Unlike the richer cream- and butter-based curries that often dominate Indian restaurant menus in the West, Murgh Kari is everyday cooking—chicken simmered in a deeply flavored gravy built from browned onions, ginger, garlic, tomatoes and warm spices.
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This Norfolk Seafood is such a good recipe and so simple to make. The story behind this recipe is interesting.
When I was a young boy, we used to go to a seafood restaurant in Washington DC called O’Donnell’s. The historic O’Donnell’s Sea Grill opened in 1922 on E Street NW in Washington, D.C. It was a legendary destination for seafood, nautical decor, and its signature rum buns. They had wonderful food, and most importantly, they had Buck.
Continue reading “Simple Norfolk Seafood Recipe Inspired by O’Donnell’s”