When March arrives, it is time for homemade Reuben sandwiches. My delight in a good Reuben goes back to the years in Richmond, Virginia, when I tasted my first Reuben at a deli on West Broad Street. Of course an authentic Reuben must include Russian dressing and this recipe is … [Read more...]
Anchovy Butter
From Sam Sifton, The New York Times. You don't need a recipe. Just take a stick of unsalted butter, and let it soften on the counter while you assemble the other ingredients: a tin of anchovies, some garlic cloves, a shake or two of smoked or regular paprika, a wee splash of … [Read more...]
Nachos
When you arrive home from a long day (or perhaps two long days and a long night), sometimes nachos and a brewski call your name. This adaptable recipe is from Cooks Illustrated. Of course nachos are healthier with salsa and guacamole. But if you just want chips and cheese, skip … [Read more...]
Chimichurri
From Gourmet, January 2005. Chris’s favorite sauce for Roast Beast at Christmastime. 3 tablespoons red-wine vinegar 2 tablespoons water 1 tablespoon minced garlic (4 cloves) 1/2 California bay leaf, broken in half 3/4 teaspoon salt 1/2 teaspoon dried hot red pepper … [Read more...]
Spoonbread
My mother made spoonbread regularly and served it with fried apples and sausage for supper. No surprise that this combination of spoonbread, apples, and sausage always murmurs "comfort" to me. From The New Laurel’s Kitchen (1986). 1 cup yellow cornmeal 1 cup skim milk powder … [Read more...]