Evan Sung/The New York Times

I adore fennel.  I’m not a black licorice fan and shy away from pretty much anything that smells like Ouzo or Sambuca but, a bulb of anise scented fennel will win me over any day.  Shaved raw in a salad it adds serious crunch and assertive flavor, perfect paired with shaved Parmigano, lemon juice, and extra virgin olive oil.  Cooking transforms the bulb entirely.  The texture softens and the the licorice becomes secondary to the vegetable’s sweetness.  In the NY Times, David Tanis makes Fennel al Forno by giving it a quick blanch, then baking it with fresh mozzarella, fennel seed, chile flakes, and parsley. Lighter than a typical gratin, the dish really gives the fennel a deserved chance to show off.

Toni L. Sandys/The Washington Post

The word “casserole” doesn’t sound that appealing, does it?  What if I say “cazuela”?  Yep, sexier for sure.  A cazuela is really just a Mexican casserole but rarely does it include a can of this and a can of that, like it’s American cousin.   In today’s Washington Post, Patricia Jinich writes about gathering with friends to enjoy her cazuela’s, all inspired by traditional Mexican recipes.  There is the Chicken and Tortilla Aztec version-think lasagne with tortillas and a Latin flair.  You could also try her Meaty Tamal Casserole, saving you the time of assembling individual tamales.  I’m going for the Cazuela de Arroz con Hongos, or the Mexican Rice Casserole with Mushrooms.  The ingredient list is extensive but each one adds a dimension to what is sure to be your next go-to pot luck dish.

Motoya Nakamura/The Oregonian

Pancakes for dinner? Heck yes.  Breakfast for dinner happens at least once a week at my house.  I my previous life I’m fairly sure I was a line-cook in a pancake house, I make so many of them around here.  But, mine are usually the buttermilk variety.  In the Oregonian you’ll find international inspiration for more savory dinner time pancakes.  From Korea, there is a scallion pancake dotted with fresh seafood and shredded cabbage, or a “pajeon” – topped with a little kimchi and a sesame-soy sauce..wow.  Over in eastern Europe, you’ll find a version of the potato pancake-Parsnip, Sweet Potato, and Leek Pancakes and you can top these with a bit of sour cream and smoked salmon, of course.  If indulging in something sweet is what you really need, there is a recipe from Sweden called Saffranspannkaka (try saying that ten times fast!).  It’s a baked pancake made with a base that resembles rice pudding, enriched with cream, saffron, and almonds.  Hoping at least one of these recipes will help you get pancakes on your own dinner table.

Happy Reading and Happy Cooking.

Fred R. Conrad/The New York Times

I fancy myself more of a crab girl than a lobster girl.  Growing up in Seattle, I wouldn’t have it any other way.  That said, if my Valentine decided to make this Lobster Stew with a Pastry Top, I certainly wouldn’t complain.  In the NY Times, David Tanis takes the lobster pot pie and creates a version that is, dare I say, lighter and far more approachable.  The sauce isn’t your typical roux-based sauce, rather a reduction of of half-and-half with a bit of potato starch and creme fraiche.  The pastry tops are baked separately, avoiding that pitfall of gooey crust.  I think any Valentine would be happy to have it.

Ricardo DeAratanha/The Los Angeles Times

Now, if you follow that Lobster Stew with this Mexican Chocolate Pots de Creme from the LA Times, you’ll really have it made.  Think grown up uber-rich chocolate pudding, spiked with cinnamon-scented Mexican chocolate.  I’d add a tiny pinch of ancho powder too-I love the combination of dark chocolate and spicy heat.  Great thing about pots de creme is that you can make the in advance.  Just keep them tightly wrapped in the fridge so they don’t absorb any odors.

Katherine Frey/The Washington Post

If you need a little something to offset the guilt from your dinner and dessert, trying throwing in this side dish from the Washington Post: Potato, Pancetta, and Brussels Sprout Saute.  The sprouts are thinly sliced (think hash browns), which helps them brown and caramelize when they hit the pan.  Trust me, anyone who says they wont eat Brussels sprouts has never had them cooked like this.

Happy Reading and Happy Cooking.

Andrew Scrivani/The New York Times

Nothing beats an amazing bowl of French Onion Soup.  I look for broth with deep, rich flavor,  tons of dark caramelized onions, and of course a cap of melted Gruyere and toast.  The NY Times published this recipe for French Onion Soup with Garlic Croutons and it looks stellar.  The kicker is the broth.  Oxtail or beef shoulder (a.k.a. “chuck”) is cooked with vegetables for three hours until a dark stock is created.  The meat is strained out for another use and you’re left with the best homemade broth that makes the canned stuff pale in comparison. When you start with a base like this,  you know your soup is going to be amazing.

Bob Chamberlin/The Los Angeles Times

Iced Molasses Cookies can be soft, chewy, crispy, or crunchy.  This recipe, from Milk in Los Angeles, is as gorgeous as it is easy.  Crisp, spicy cookies are adorned with sugar icing to make a bakery-worthy cookie.  They bake up fairly thin so I love the idea of pairing them with salted caramel ice cream and making some killer ice cream sandwiches.

Deb Lindsey/The Washington Post

With the Super Bowl this weekend, I imagine the number of people making chicken wings and chili is sky high.  Straight up chili isn’t my favorite but this Lamb Chili from the Washington Post could convince me to love the stuff.  Think Indian lamb curry meets your favorite chili recipe…coconut milk, lentils, Kashmiri chili powder, and pine nuts are just a few of the ingredients that take this one to a new level.  Even if you’re not watching the big game, this is winter comfort food at its best.

Happy Reading and Happy Cooking!

Andrew Scrivani/The New York Times

Salads have always been something I need to force myself to eat.  I’ve envy those people who can eat a salad for a meal.  To me it just doesn’t really “count”.  But, call it “slaw” and I’m a much happier camper.  Something about the texture of a crunchy slaw is so much more appealing to me than any old salad.  This Broccoli, Cabbage, and Kohlrabi Slaw even has some cooked quinoa thrown in, so you’ve got protein and your veggies in one neat package.  This is a salad that withstands time-it keeps four days in the fridge which means you can make a big batch and pack it for lunch all week.  Top it with grilled salmon, chicken, or tofu and it would be an easy dinner as well.

Glenn Koenig/The Los Angeles Times

Decadent.  Indulgent.  Even Crazy-Over-The-Top.  Call it what you will but this Mac-and-Cheese from Palazzio’s in Santa Barbara (via The LA Times) looks unreal.  Unlike a traditional recipe that’s based on a Bechamel sauce, this version mixes cooked penne with tons of cheese, heavy cream, and eggs.  Note that the recipe calls for 2 pounds of pasta so when you see the shockingly high amounts of cheese that go in, remember this would be very simple to cut in half or even quarters.  Then again, Mac-and-Cheese for a crowd is a sure fire way to make some new friends, especially with this recipe.

Deb Lindsey/The Washington Post

Braising is my favorite cooking method.  Slow cooked stews are the food I crave this time of year, and my well-loved Le Creuset works over time helping me make them happen.  If you have a slow cooker these dishes are a no-brainer.  Perfect for a working family because you pop the ingredients in early in the day and when you come home before dinner, the dish is finished.  No leaving the stove on either.  In today’s Washington Post there is a recipe for Slow Cooker Spicy Curried Pork that has a slightly Indian flavor to it.  The meat is browned first, which will give the dish more depth of flavor (don’t skip this step).  Now if the rice could just cook itself too you’d really be all set.

Happy Reading and Happy Cooking!

I took to Facebook to ask my friends for suggestions.  Love the power of social networking-within an hour I had 12 replies with advice and recipes to inspire me.  Three people sent a version of the same recipe, made with creamed corn and sour cream (no one noted the original source so apologies if it came from your own great grandmother).  I’ll bake with sour cream any day.  Like buttermilk, it’s acidity keeps baked goods moist while imparting just the right amount of tang.  It was the canned creamed corn that gave me pause.  I knew I’d draw the line at starting with a packaged mix but would I use canned corn?  Truth be told, I loved creamed corn as a kid (and I have a killer chipotle version in my New Flavors for Vegetables Book).  I gave it a shot, finding a canned version with only corn, corn starch, and sugar in it.

Let me tell you, this was hands-down the absolute best cornbread EVER!  It had just a touch of sweet from the corn, a texture like a moist cake, and a crunchy,  crispy crust from baking in a cast iron skillet.  Thank you Amie, Karen, and everyone else who chimed in.

Here’s my version of the recipe:

Sour Cream Cornbread

1 1/2 cups cornmeal
1/2 cup flour (I think C4C gluten free flour would work fine here too)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
6 tablespoons butter
1 cup sour cream
1 can (approx 15 ounce) creamed corn
3 eggs, lightly beaten
1/2 tsp vegetable oil

Preheat oven to 375 degrees.

In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.   Make a well in the center.

Heat a medium (8-10 inch) cast iron skillet up over medium heat.  Add the butter, letting it melt until it turns golden brown (watch it closely as the dark color of the pan can make it hard to tell when you have a nice hazelnut color to your butter, but do get there-that browning makes all the difference). Remove the pan from the heat and use a pastry brush to be sure a thin layer of the butter coats the insides of the pan.  Pour the remaining butter into the well in the dry ingredients. Add the sour cream, creamed corn, and eggs to the well and use a fork to beat together the wet ingredients, eventually incorporating the dry as well, until you have a moist batter that is just slightly lumpy.

Add the oil to the cast iron skillet, using a brush to coat it evenly.  This will ensure your butter doesn’t burn.  Place the pan in the hot oven until almost smoking, about 5 minutes.
Remove the hot pan from the oven and pour in the cornbread batter.

Bake until just set and lightly golden, 30-35 minutes-a toothpick inserted into the center will come out with just a few moist crumbs and the sides of the cornbread will begin pulling away from the pan.  Cool in the pan for 5 minutes, cut slices, and serve (with honey, if desired).

Andrew Scrivani/The New York Times

Ever wanted to try to sous vide at home but not ready to spend the big bucks on your own vacuum seal machine or immersion circulator?  I’m right there with you, so I was thrilled to see the master of Modernist Cuisine, Nathan Myhrvold, join Melissa Clark in the kitchen to show the rest of us how to emulate the sous vide technique with salmon at home.  The recipe, in the NY Times, is for Hazelnut and Coriander Spiced Salmon.  The technique calls simply for a heavy zip-top bag, a thermometer to test your water and fish temps, and a pot.  After a 20 minute rest in the warm water (barely warm-we’re talking 115 degrees) the fish is skinned and warmed in a coriander spiced butter.  The texture looks incredible and would work with any firm fish you like.  This video walks you right through it…just two minutes and well worth the watch.

Deb Lindsey/The Washington Post

Modern pastry chefs take inspiration from seasonal produce as much as cooks in a savory kitchen.  You may not think of a Blood Orange Tart, like this one from the Washington Post, as your go-to recipe for that next dinner party but why not?  We’ve all indulged in chocolate plenty of times; I think a citrus dessert would be welcome on any table.  The crust is like a sugar cookie, forgiving and easy to work with.  The filling is a simple pastry cream topped with a variety of blood oranges, although any of your favorite oranges will work.  I think it’s lovely.

Felicity Cloake/The Guardian

Hot Chocolate.  Seems simple enough…open a powdered packet, add some warm milk or water, and call it a day.  Well, if you’ve ever sipped real hot chocolate, the cocoa dust in those packages may become obsolete in your kitchen.  I’m talking about chopped quality chocolate, warm whole milk and/or cream, and a little pinch of salt…almost ganache in a mug.  This is an indulgence, no doubt about that, but a worthy one on any cold day (Seattle friends, I’m talking to you!).  This Hot Chocolate recipe, from the Guardian, is a starting point-feel free to throw in a pinch of cayenne, nix the cinnamon, or crush up some peppermint.

Happy Reading and Happy Cooking.

photo from Williams-Sonoma

No, this is not a dish to make until tomato season rolls around again but, I couldn’t resist.  The day I tasted it was the day I knew I needed to follow my dream.  I’d love to hear where you get your culinary inspiration…

Deb Lindsey/The Washington Post

Larb Gai is a Thai version of chicken salad.  Served slightly warm or room temp with loads of chicken (often ground), onions, herbs, and toasted rice powder.  You’ll see it with duck, pork, and beef as well and when I was in Thailand we ate it all the time.  Today’s Washington Post has a recipe for a Thai Chicken and Shrimp Salad that takes its inspiration from a traditional larb.  A combo of red and green curry paste plus the ubiquitous lime juice and fish sauce make a dressing of sorts, giving the salad big flavor.  You can serve it as a lunch, a salad,  or even put it in lettuce cups for a passed appetizer.

Ricardo DeAratanha/The Los Angeles Times

Every January the LA Times publishes there 10 Favorite Recipes of the Year.  I look for the list because many years ago, when I was in and freshly out of college my grandma would spend her winters in Orange County.  She’d cut this article out, make a copy of it, and send it to both my mom and I, accompanied by her notes of course.  She was always sending recipes but this list never failed to inspire us.  So many look good this year but first to try for me will be the Italian Sausage and Kale Gratin.  Of course this means I need to wrangle a bunch of kale from our daily juice stash but, I think rescuing a bunch and pairing it with spicy sausage, goat cheese, and crunchy bread crumbs might be worth one less cup of juice.

Sarah Lee/The Guardian

I’m pretty happy when you put a fried egg on anything for me.  Breakfast, lunch, dinner…that runny yolk mixed into whatever is underneath is pretty hard to beat.  I’ve found myself heating up leftover vegetables, soup, and even pasta and giving them new lives with a fried egg on top.  Take the Guardian’s Wild Mushrooms on Toast with Fried Eggs – straight-forward, very seasonal, and the ideal match of textures and flavors.  The mushrooms are sauteed with some garlic and thyme, the bread is toasted with olive oil, and the eggs are fried in a bit of butter.  Really, what’s not to love?

Happy Reading and Happy Cooking.

Andrew Scrivani/The New York Times

Martha Rose Shulman, at the NY Times, writes a column on Wednesdays that should not be missed:  “Recipes for Health”.  It doesn’t sound all that sexy but I consistently find myself craving her dishes, not because they’re good for me but because they are full of flavors I love.  Today she takes the often overlooked root, the turnip, and gives it a new life.  My favorite recipe is this one for Rice Noodles with Stir Fried Chicken, Turnips, and Carrots.  With the exception of the turnip I have everything else in my pantry or fridge right now.  Like most Asian dishes, this comes together in no time flat but be sure to have everything prepped and ready to go.  It’s a one pot meal that you’ll feel good about eating.

Cathy Pollak/TMS Photo

2011 was hands-down the year of the soup in my kitchen.  I made pots and pots of every kind of soup imaginable.  It’s my go-to meal when I need to make something ahead, clean out the fridge, or feed a lot of people.  I’m not stopping this year either!  My fire-red Le Creuset will continue working overtime and may just start with this Spicy Turkey Butternut Tortilla Soup with Lime Sour Cream from the Chicago Tribune.  It’s made with leftover cooked turkey, which I don’t happen to have around, but I think grilled chicken breasts or thighs would be a fine stand-in.  The only thing I’ll change is the recipes direction to pulse the onions in the food processor.  I never do this-it’s a sure fire way to over power your dish with raw onion flavor.  Take the time to mince them by hand, it’s well worth the few extra minutes.

Quentin Bacon/Mcclatchy Newspapers

Mario Batali has a new book called “Mario Batali:  Simple Family Meals from My Home to Yours“.  He’s writing a companion newspaper column and I read it in today’s Seattle Times.  I love the philosophy of his book, making time for family dinner has always been my soap box issue.  His advice echos what I say in all my classes, start by tackling one day a week-gradually work up from there but don’t set unrealistic expectations.  His recipe for Brussels Sprouts with Pecorino and Thyme should absolutely find it’s way to your table.  The texture of the sprouts becomes crisp and the flavor caramelized.  Even if you’re not a lover of Brussels sprouts, this cooking method may just win you, and your family, over.

Happy Reading and Happy Cooking!

Evan Sung/The New York Times

If you’re staying in this New Year’s eve, let Melissa Clark of the New York Times steer your menu in the right direction.  Start with decadent Smoked Fish and Caviar Salad, because why not?  For dinner it’s Peppered Duck Breast with Red Wine Sauce served with a Celery Root & Potato Puree.  Dessert is Tangerine Ice and now is definitely the time to grab tangerines at the farmers’ market-they are gorgeous.  In true Melissa Clark fashion, the entire menu is well balanced, incredibly tasty, and simple to put together.

Ricard DeAratanha/The Los Angeles Times

If you can bear to dig your cookie sheets out one more time this month (I know mine have been working some serious overtime), these Raspberry Crescents, from the LA Times, will  make it worth your while.  I’ve made several recipes like this before and the cream cheese in the dough creates a flaky pastry that is entirely fool-proof.  Experiment with the fillings too-apricot jam, cinnamon sugar, or chopped chocolate and nuts would all work.

Matt McClain/The Washington Post

The Washington Post helps you clean out your pantry with a few recipe ideas to use up those items that have been sitting around for a while.  This Thai Kabocha Squash Curry is a healthy dinner and perfect way to use that can of coconut milk and jar of curry paste buried on your shelf.  Another idea I love is Barley Risotto with Turnips and Miso.  I always go through my grain bins around this time and dump anything that’s been sitting there too long.  Inevitably I find unopened bags of perfectly good grains like barley and lentils.  I think I see a risotto in my future!

May 2012 bring you lots of time to enjoy home cooked meals with the people you love.  Happy Reading and Happy Cooking.