Like blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties. The nutritional attributes of red cabbage don’t just come from the anthocyanins. All vegetables in the cabbage family — the brassicas, also known as cruciferous vegetables — also are packed with sulfur compounds that may help protect…
Mushroom Omelet With Chives
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they’re elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces…
Jo Rooney’s Buttermilk Biscuits
Biscuits are easy to make, as long as you follow two basic rules: don’t overwork the dough, and have the oven quite hot. This recipe comes from an early mentor of mine, Mrs. Jo Rooney, a wonderful home cook I met years ago in Bakersfield, Calif. Rather than double the recipe, she always said it…
Home-Cured Pork Tenderloin ‘Ham’
Ingredients 1 cup kosher salt 1 cup sugar 12 cups boiling water 1 teaspoon black peppercorns 1 teaspoon mustard seeds ½ teaspoon allspice berries ½ teaspoon cloves ½ teaspoon dried thyme 2 bay leaves 1 teaspoon curing salt (sel rose) 1 cup dry white wine for brine, plus 1/2 cup for cooking 4 pork tenderloins,…
Buckwheat and Amaranth Muffins
The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don’t have to be cloying — a bit of natural sweetener is all that’s required to make them taste like a treat. And they don’t have to be calorie-laden confections. This week, you’ll find…
Sweet Potato and Kale Salad With Roquefort
This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you…
Golden Raisin and Pecan Thins
These slightly sweet, extremely simple crackers, adapted from “Better Baking” by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice – once in loaf pans and once after freezing and slicing – making them crisp all the way through. Serve them with cheese or…
Apple Salad With Walnuts and Brussels Sprouts
Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham…
Quinoa and Squash Gratin
I’m drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I’m substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side. Ingredients 1 tablespoon extra virgin olive oil 1 medium onion, chopped Salt to taste 2 to 3…
Endive, Apple and Walnut Salad
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well. Ingredients For the salad 1 pound (about 6) Belgian endives 1 tart apple…