food

Roast Turkey with Caraway Seeds

My Bohemian grandmother used caraway seed in her cooking all the time – in soft and salty rye bread, with dill in scrambled eggs, with pork loins and bread dumplings with sauerkraut – even in the Thanksgiving sage stuffing. It has a distinctive flavor that I’ve always loved, and if you haven’t tried it on your Thanksgiving turkey, this might be the year. And the gravy from the caraway-rich drippings! Don’t miss it – it’s amazing, maybe the best thing […]

food

Wild Rice and Mushroom Soup with Caraway Rye Crackers

I’m a lazy cook. I like recipes with fewer ingredients that aren’t too complicated, especially foods that are adaptable for different kinds of meals. This mushroom soup can be an elegant starter (wonderful for a Thanksgiving dinner if you’re already thinking about the holidays) or a substantial entree with the addition of wild rice. You might see this on a menu and think, ‘Mushroom soup – meh.’ But it’s rich and nourishing, and with the addition of caraway rye crackers […]

food

SPATCHCOCK CHICKEN WITH GRAPES AND PINE NUTS

Back in 2013 when I first saw the word “spatchcock,” I assumed it was some kinky thing I’d have to look up in the Urban Dictionary and then be sorry that I had. As it turns out, spatchcocking, said to derive from the term “dispatch the cock,” is an 18th century English or Irish word, and refers to a method of cooking a chicken by removing the backbone and flattening it. The chicken cooks more quickly, and all of the […]

food

AYMERIC’S SPICY CHICKEN LEGS

This recipe comes from my old friend, Nelly Salvacion. Her seven-year-old grandson, Aymeric, is a bit of a picky eater, so she invented this recipe for yogurt dipped chicken legs. Now it’s his all-time favorite food. Don’t be fooled by the yogurt in the recipe – there are lots of speecy, spicy ingredients in these legs – and be sure to make the mango cucumber salsa that goes with it. It’s heaven. I added a couple of chicken breasts just […]

food

CORNBREAD CAKE

Cornbread is as American as it comes, and there must be thousands of family recipes out there that are passed down from one generation to the next. When I was growing up, cornbread was a savory food, served as muffins or in corn cob-shaped segments out of an old iron mold. I believe that the best cornbread comes out of an iron pan, whatever it’s shape, and this recipe is particularly good because it’s so versatile – moist as the […]