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Make Your Own Pumpkin Pie Spice
For years I thought pumpkin pie spice was a special spice — only recently did I realize it's actually a spice blend. And, like any spice blend, be it herbs de Provence or a rub for barbecue, pumpkin pie spice is easy to make. Why waste a couple of bucks buying it when you already have the ingredients in your pantry?!
Monday's Leftovers: Chicken With Onions and Garlic
As I mentioned before, my favorite way to buy chicken on a budget is to get it whole and cut it up into pieces, so I enjoy a taste of every part, from the wings to the drumsticks to the breasts and thighs.
Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.
For a roasted chicken recipe that you can count on again and again, keep reading.
Sunday Dinner: Mustard-Glazed Chicken Breasts
As the days shorten and the weather grows chillier, I've decided to give my barbecue grill a much-needed rest (for now). Instead, I'll be taking Sunday's dinners back into the kitchen, where, I'll turn my attention to America's favorite dinner meat: chicken.
Convenient, healthy, affordable, and delectable, this staple protein comes through time and time again.
Poached Figs Two Ways — Beginner and Expert
The narrow window of time that bridges late Summer with early Autumn is high time for figs, and I have this season's abundance thanks to a sale at my local market. Figs taste lovely when they're poached in syrup and offered as the close to an evening meal, so perhaps I'll simmer them briefly in Sambuca and finish them with a sweet-salty topping of pine nuts and fresh ricotta. Or, if I've got the time, I'll coat them in a slow-cooked sauce of herbs and spices, then serve with vanilla-imbued mascarpone.
Sunday BBQ: Grilled Pork Paillards
Since I know that Labor Day's gatherings will be all about long-weekend classics like hamburgers, hot dogs, and ribs, I'm going against the mainstream grilling grain today with a straightforward pork recipe that definitely won't be on the menu manaña.
In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace ingredients. It'll be exactly the dining departure that I need so I can fully appreciate tomorrow's barbecue spread!
Sunday BBQ: Sirloin Salad With Cilantro
Lately I've enjoyed vegetables as the focus of my meal in dishes such as Caprese and corn and cotija salad. But I spotted sirloin steak on sale at the supermarket, so this weekend, it's going to be all about the beef.
Since my steak and pineapple salad was so well-received, I'm lighting up the coals for another salad tonight.
Sunday BBQ: Grilled Squid With Ginger, Celery, and Apple Slaw
After eating my way through the tasting tents at SF Chefs. Food. Wine this weekend, I'm looking forward to sitting down to a dinner that's light and healthy, but still full of flavor.
Stovetop Beans Two Ways — Beginner and Expert
Although these legumes were traditionally cooked low and slow in the oven, today's baked beans, as they're often called, are actually cooked on top of a stove for a faster preparation that doesn't compromise flavor. Shed even more cooking time by using canned beans — or save cash by rehydrating dry beans instead. Regardless of how you prepare this dish, bacon plays a crucial part in achieving a pronounced smokiness, while molasses and dark brown sugar add a sweet flavor and pleasing caramel color.
Red, White, & Blue Parfaits Two Ways — Beginner and Expert
July 4 officially celebrates our country's independence, but this year, make your fiesta as much about food as it is about the fireworks. Regardless of whether you serve hamburgers or hot dogs, coleslaw or creamy potato salad, don't forget to leave some serious room for a red, white, and blue parfait, which is both gratifying on a balmy night and visually stunning.
Impress guests by paying a literal homage to the stars and stripes with a dessert composed of berry gelatin and creamy panna cotta.
Sunday BBQ: Grilled Chicken With Blueberry-Basil Salsa
Although you may believe blueberries taste best eaten out of hand or in a scrumptious dessert, don't discount them in savory dishes until you've tried them. If you've never used blueberries in a sauce before, start with a straightforward recipe.
This one pairs just-grilled chicken cutlets with a fresh salsa made of blended blueberries, cilantro, basil, and, of course, jalapeños for a sweet-hot kick.
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