Serves up to 6
1 boneless chuck roast, 2 1/2 to 3 pounds
3 tablespoons pure olive oil, divided
1 tablespoons plus 1 teaspoon ground cumin
Salt and ground black pepper
1 can (4.5 ounces each) chopped green chiles
2 tablespoons chili powder
1 teaspoon dried oregano
4 large garlic cloves, minced
2 cups chicken broth
2 medium-large onions, ends
Makes about 1 1/2 quarts
*For the toasted coconut, spread 1 cup sweetened flaked coconut in a small baking pan in a more or less single layer. Bake in a 300 degree oven, stirring frequently, until golden, 15 to 20 minutes
1 can (13.5 ounces) coconut milk
1 can (12 ounces) evaporated milk
1
Serves 4
6 large boiled eggs, coarsely chopped
1/4 cup minced red onion
1/4 cup extra-virgin olive oil
1/4 cup pitted Kalamata olives, coarsely chopped
2 teaspoons minced fresh oregano leaves
1 tablespoon lemon juice
Salt and ground black pepper
Mix all ingredients, including salt and pepper to taste, in a medium bowl and serve.
The second most FAQ (after “tell me your best kitchen disaster”) is, “where do you come up with your recipes?” I can’t explain, but let me try to illustrate.
It’s Thursday morning. David, Maggy, and I are at our Pennsylvania house. We wake up early and decide to go to the
No story this morning. Just my best cookie recipe—Saucer-Size Oatmeal with Chocolate, Dried Cranberries and Toasted Pecans. At least it’s my favorite. Maggy says my chocolate chip cookies are even better, but since it’s my post, I’ll run the one I want. : ) A version of this cookie first ran
Serves a hearty 8
Thank you, Jeanne, for sharing the recipe.
1 cup each: milk and water
1 1/2 pounds potatoes (I used Yukon Golds), peeled and, depending on size, halved or quartered lengthwise and sliced 1/4-inch thick
Salt
1 cup each: dry white wine and water
5 to 7 large dill sprigs, plus extra leaves
My name is Pam Anderson. No, I was not named for the Bay Watch Babe. I acquired the surname 32 years ago this June 3rd when I married David. He’s about as purebred Scandinavian as you can get. His Norwegian mother Aldoris Paulson was born in the old country. His
What’s New, Cupcake? author Karen Tack and I go back a long way. In fact we both got our start in the Cook’s Magazine test kitchen (long before it morphed into Cook’s Illustrated). It was the late 80’s and Maggy and Sharon were just toddlers. Karen’s two nearly grown sons–Erik
Makes 1 dozen
Photo courtesy of IvoryHut
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa
3/4 teaspoon instant coffee (optional)
1/2 cup boiling water
1/3 cup sour cream
3/4 teaspoon vanilla extract
12 tablespoons butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature
1/4 cup peanut butter
1 container (1 pound) store-bought chocolate
When cupcakes went bonkers back in 2005, I thought this craze would last about as long as other recent phenoms—fondue, homemade ice cream, cocktails, popsicles. We’ve all seen the come-and-go cycle.
It starts when you notice a cluster of single-subject books on Borders’ hot picks table. A few days later you
