January 5, 1989 |
Whether it's profound self-knowledge or just plain cynicism, some attitude has taken hold and stifled my impulse toward New Year's resolutions. I'm going to spare myself a slew of self-recriminations by not promising to keep a clean house, a balanced checkbook and a benign disposition. I'm going to obviate the need to berate myself for impulse buying, procrastinating and smoking on occasion, by not forswearing them to begin with.
July 16, 2008
Total time: 40 minutes Servings: Makes 3 cups salsa Note: From test kitchen manager Noelle Carter. Serve the salsa with savory goat cheese tamales, spread over warm bread, or as part of a cheese course. 1 medium Spanish onion, chopped 1 tablespoon olive oil 1 pint fresh figs, about 1 pound 1 cup dry white wine 3/4 cup chicken broth, divided Salt Freshly ground black pepper Juice of 1 lemon 1. In a large sauté pan over medium heat, combine the onion with the olive oil and cook, stirring occasionally, until the onion is softened and just beginning to caramelize, about 12 minutes.
June 16, 1999 |
Chalupas are a traditional Mexican snack. Normally, they're boat-shaped masa shells stuffed with something savory. Sometimes, though, they're made with regular corn tortillas. The convenience more than makes up for the small sacrifice in authenticity. Combine those tortillas with leftover baked or boiled potatoes and chorizo and you've got a dinner that's filling and fast.
July 9, 1987 |
There's nothing quite like a cookout to confound my friends. For almost every barbecue invitation that arrives in my mail, I get a last-minute phone call from the host, who, while preparing the hamburgers, frankfurters or chicken, has suddenly remembered how I feel about such things. The point of the call is to ask me if I wouldn't mind: (1) making a meal of potato salad and green beans; (2) bringing my own entree; (3) coming for brunch next week instead.
October 23, 1986 |
As a small child I dreamed of starring in the movies. Somehow I ended up stirring at the stove instead. But I must say that that is without a moment's pang, because cooks always eat well, whereas actors often do not eat at all. The following recipes come from my book "Greene On Greens" and still star at the dinner table naturally. My use of these favored stove-top ingredients is classically simple: It is borrowed from old biblical tales.
January 2, 1997 |
Our family had few traditions, but there was one that held true to the day. Every Friday evening, our family would gather for the traditional Sabbath meal. My oldest brother, who always seemed to be working and on the go, actually came to dinner every week until he married and his wife lit their own Sabbath candles. Mom's menu that night was always the same--and always tasty. Roasted chicken, with potatoes, began cooking hours earlier in the day.
December 9, 2010
Not Uncle Rocco's tuna Total time: 45 minutes, plus roasting and cooling times for the tomatoes Servings: 4 Note: Adapted from Molly O'Neill's "One Big Table," from Cara Mia Constantine. Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. Roasted tomato sauce 4 tomatoes, cored, halved and seeded 6 garlic cloves, minced, divided 1 teaspoon minced fresh thyme 1/2 teaspoon sugar Salt and freshly ground black pepper 1 teaspoon olive oil 2 teaspoons chopped fresh tarragon 1. Heat the oven to 300 degrees.
April 28, 2012
Total time: 30 minutes Servings: 2 as a one-dish meal; 4 as part of a larger meal 2 pounds Manila clams (40 to 48 clams) 2 scant tablespoons fermented black beans Chubby 1-inch section of ginger, peeled and finely julienned 1 tablespoon minced garlic 1/4 teaspoon dried red chile flakes 1 large green onion 1/2 cup water 2 tablespoons Shaoxing rice wine or dry sherry 3 tablespoons canola oil, divided ...
May 21, 1987 |
When the weather gets warmer and ideas for simple but nutritious dinners get scarce, follow the suggestion of one popular food manufacturer: "Do what chefs, cooking contest entrants and other creative cooks do: Pick one of your favorite foods and create a new way to serve it."
September 11, 1986 |
Dear SOS: Neiman-Marcus in Beverly Hills serves the best popovers I've tasted or seen just about anywhere, with one or two rare exceptions. These are beautiful, gargantuan globes that remain crisp. Most others pouf out. --STELLA Dear Stella: It so happens we had the same ecstatic experience after tasting these wonderful popovers. For best results, use traditional popover pans that have been well seasoned.