Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
Get that damn lobster out of my mac and cheese! Truffles do not make it better. If you add truffle oil, which is made from a petroleum-based chemical additive and the crushed dreams of nineties culinary mediocrity, you should be punched in the kidneys.
Sourdough bread’s characteristic tang and chewy texture liven up any sandwich. Our goal is to add the same punch to our holiday dressing.
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We want to make the process foolproof.
Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.
Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version—from the slow cooker.
The most memorable mashed potatoes manage to be both fluffy and buttery at once. Too much butter and they’re heavy; not enough and they’ll seem wimpy. Here’s where choosing the right spud for the job really matters. The texture of a potato after cooking depends on its structure and moisture content. Some varieties, such as Idaho bakers, have low moisture and cook up to be light and airy. Beaten with butter and cream, they make a fluffy mash. High-moisture potatoes, such as red potatoes or new potatoes, can turn “gluey” when beaten. But because they have such a distinctly earthy, nutty flavor, I like to add just one or two to the pot.
You will need to marinate the vegetables overnight before covering them with the hot vinegar the next day, and then the vinegar will need to cool. The chowchow can be served then, but it’s even better chilled. It sounds funny to serve beans on beans, but a big tablespoonful of this on top of a bowl of soup beans served with cornbread is a pure delight.
Ingredients