Mains

Pork Loin with Cider-Braised Leeks and Apples

Like all the best recipes, this pork looks like more effort than it actually is.  There are no fancy techniques here, no sudden movements. This dish will forgive you if you get distracted and walk away from the stove for a minute. Still, it looks pretty nice all plated up, either family-style on a serving platter or on individual dishes.

The best part? The whole thing is done in an hour, so it’s certainly manageable on a weeknight. You can use the final 20 minutes of cooking to throw together a salad, some potatoes or some other tasty root vegetable. Or you could pour yourself a glass of wine. Why not? It’s cold outside. You deserve it. Read more »

Molloni Carbonara with Pan-Roasted Sun Gold Tomatoes, Peas and Ham

Like everyone else, it seems, I am slightly obsessed with summer tomatoes. And while I sampled a fair few this summer, one variety emerged the clear winner. Sun Gold. Oh, Sun Gold. Even the name evokes summer. They are perfect for the season in every way—sweet, bite-sized and lustrously colored. They require no alterations, to be sure, but I found that pan roasting them with a little olive oil and maple syrup unveils a deeper flavor. It also creates a rich and honeyed tomato jus—fantastic on top of the carbonara sauce. I’m a fan of this carbonara recipe because while it satisfies a craving for creaminess, it is not overly heavy. The Molloni’s large spirals capably capture the sunny, runny sauce. (If you can’t find Molloni, I like orecchietti, too). Finally, peas and barely-warm ham impart added freshness. Read more »

Spice Rack, Yogurt-Marinated Chicken

I am not going to lie to you—my grilling skills are fairly nonexistent. Blame it on a lack of experience. Still, I harbor dreams of summers spent throwing everything on the grill, from peaches to pork chops, sardines to salad greens. Because let’s face it—grilling is cool. It requires knowledge of fire, how to build it and how to control it. A man (or woman) wielding tongs, intuitively determining when that rainbow trout is perfectly done—crispy on the outside and succulent on the inside—is impressive.

Fortunately for me, I have a few friends who know what they’re doing, and during a recent catch-up weekend my grilling fantasies were entertained at nearly every meal. For two days, my responsibilities were limited to languorous stretches in the pool, lengthy al fresco repasts and short trots to the fridge for another cold one. Not bad at all.

I also managed to come away with a new recipe, thanks to my friend Sonia and her excellent yogurt marinade. The dish is awesome, not just because it is delectable, and smells great, and is almost endlessly adaptable; but because it is totally forgiving for the novice grill master among us. The yogurt forms a moist seal around the chicken, and prevents it from drying out. I asked her for the recipe, and she amply provided: Read more »

Fusilli with Sweet Corn, Pesto and Summer Vegetables

Apparently, French people think corn is for chickens. I, however, must disagree. I grew up between rural Massachusetts and New Jersey, where from early July to mid-September corn is sold at roadside farmer’s stands…. for human consumption. This recipe was my attempt to introduce a reluctant Frenchman to the joys of summer sweet corn, and also strives to showcase other summer produce. The pesto ties it all together, and fusilli is great for catching every last drop. Feel free to vary the amount of pesto and fresh herbs you use, depending on your taste. This dish works perfectly for a picnic or potluck, as it tastes delightful hot or cold. Read more »