Finding the Right Roast for Any Occasion
No matter what sort of holiday traditions you observe, serving a delicious roast is one of the most gracious and practical ways to treat your guests. The only question is which roast is right for you and your occasion. To help you decide, I put together a (not so) little chart for the good folks at Food52. (They did all the clever design and layout work!) I even included some of favorite side dish ideas to get you thinking. For a round-up of recipes and more info on each roast, head to my post here.
Taste of Spring
Seasonal favorites – lamb, asparagus and peas – star in my simple but elegant French menu in the April/May 2016 issue of Fine Cooking. The menu centers around a stuffed boneless leg of lamb. A first-course salad features asparagus and pea shoots. Sides are a buttery ragoût of peas, radishes, turnips, and spinach and creamy potato gratin. For dessert, there’s a gorgeous multi-layer carrot cake. (Photo credit: Scott Phillips; Food Styling: Ronne Day)
Winter Squash Recipes from Savory to Sweet
Pick up the January/Febraury 2016 issue of Eating Well to find six of my recipes for winter squash, including Roasted Squash with Garlic, Chile and Lime (pictured here, courtesy of Leigh Beisch), Quinoa-Stuffed Delicata, Muffins with Cranberries, and Pumpkin Cheesecake Swirl Brownies.
My Take on Heritage Turkeys
I cooked my first heritage turkey for Thanksgiving more than 10 years ago, but lately I’ve noticed that some of the buzz around these important (and delicious) birds has died down. So I did a little scratching around to learn what I could about our authentic national bird. You can find my essay in the 2015 Thanksgiving edition of Fine Cooking Magazine.
Cure for the midwinter vegetable blues: Braise ’em
Even the most dedicated herbivore can get discouraged by the monotony of root vegetables, potatoes, onions, brassicas and such that crowd our midwinter produce sections. Fortunately, there’s a surefire remedy for the winter vegetable blues: braising. Here are my tips, techniques and recipes that appeared in the Washington Post in February 2015.
9 Essential Roasting Tools
Forget falling leaves and cable-knit sweaters; the best part about autumn is roasting. Check out the Essential Tools column at Food 52 for a list of the 9 tools you need to roast like a professional.
In honor of Alice Waters’ visit to Vermont in April 2014, Sally Pollak of the Burlington Free Press asks five Vermonters in the food world to reflect on her influence. For me, it was all about the rosemary – a reminder that food is more than food. It’s about community, land, people and sharing. Here’s the whole story.
Cauliflower is getting a lot of play these days, and I contributed a bunch of my favorite ways to prepare it to the Jan/Feb 2014 issue of Eating Well. There’s a Savory Cauliflower Cake, Cauliflower Steaks with Chimichurri (pictured here, photo by Jim Westphalen), Parmesan Cauliflower Tater Tots, and Mediterranean Cauliflower Pizza.
A Complete Guide to Brining Turkey
The dos and don’ts of wet and dry brining (AKA pre-salting), plus basic recipes, helpful tips, and an overview of different types of salt. Everything you need to know – and then some. Find the guide on Epicurious.com
Lecsó – the Versatile Hungarian Pepper Stew
A little bit of cubed bacon in the mix gives this spicy-sweet stew of Hungarian wax peppers and tomatoes a deep, smoky savor. Make lecsó at home, and serve it as a sauce, an appetizer or a side. Find my story and recipe in the Off-Duty section of The Wall Street Journal on September 28, 2013.
Find four recipes for globally inspired, cooler-weather comfort food in Lund and Byerly’s Fall 2013 issue of Real Food Magazine, including Cuban Pork and Pepper Stew and Bibimbap-Style Spinach Rice and Spicy Beef (pictured here). There are also great recipes in this issue from Bruce Aidells, Robin Asbell, Janet Fletcher and more.
The Pragmatist’s Porchetta
Using pork loin in place of a whole pig and an ordinary oven instead of an open fire, you can master this herb-stuffed Italian roast at home. My description and recipe appear in Saturday, January 5, 2013 Off Duty section of The Wall Street Journal.
Hearty Stews: With one easy method and your choice of ingredients, you can have this cold-weather favorite any way you like.
Plenty of ideas for creating your own favorite stews, including some of my favorite combinations, such as Italian-Style Beef and Porcini Stew, Lamb and Prune Stew, Moroccan Lamb Stew, Asian Pork Stew, Beef Stew with Root Vegetables and Horseradish, and more. All in the February/March 2013 issue of Fine Cooking.
Four Wintertime Braises: Chicken, Lamb, Beef and Pork
Master the ultimate wintertime cooking technique with these recipes and tips: Indian-Spiced Chicken with Chickpeas and Spinach, Soy-Braised Short Ribs with Shiitakes (pictured here, photo by Romulo Yanes), Pork Shoulder Braised with Apples, and Braised Lamb Shanks with Fennel and Baby Potatoes in the January 2013 “Cooking School” issue of Bon Appetit.
Best Meals of 2012
Gourmet Live asked staff and contributors name their picks for the year’s most savory, succulent, sweet, and all-around stellar eats for their end-of-the-year round up. Check out their slide show: Slide #12 is an amazing fondue I ate in the Jura region of France made from aged Comte and the local wine, plus a few surprise seasonings. Truly one of the best things I’ve tasted….ever.
The “New” Potatoes: Make-Ahead Potato Dishes
Make your life easier during holiday season with any one of these four recipes for make-ahead potato sides. Ideas include Mini Herbed Pommes Anna, Scalloped Potatoes with Caramelized Fennel, Sweet Potatoes with Bourbon and Maple, and Whipped Potatoes with Horseradish in the November 2012 issue of Bon Appetit.
Eight Essential Braising Tips
Simple strategies for sensational warming meals in The Winter of Our Content edition of Gourmet Live. From succulent braised chicken to flavor-soaked pot roast, a good braise fills the house with enticing aromas that draw everyone around in anticipation of a comforting meal. You’ll also find links to my recipes for Coq au Vin, Zinfandel Pot Roast with Glazed Carrots & Fresh Sage, and Honey-Glazed Five-Spice Baby Back Ribs .
The Splendid Table
Listen to an interview with Lynne Rosetto Kasper first aired on Jan 21, 2012 on The Splendid Table. We talk about how to choose the proper roasting temperature and how to salt chicken. Plus, you can find my recipe for Ginger Roast Chicken. Hint: it’s the fourth segment on the episode.
The Martha Stewart Show
Get my father’s prime rib recipe and watch the video of my Christmas appearance on The Martha Stewart Show. Scroll down and click on where is says “WATCH THE VIDEO”. And yes, I’m even wearing a Christmas sweater (although I had to borrow one!). And you can’t have a proper prime rib roast without Yorkshire pudding, so we made that, too. Here’s the recipe, along with Quick-Roasted Green Beans with Shallots and Ginger Juice. All the recipes are from my book All About Roasting: A New Approach to a Classic Art
An Elegant Christmas Dinner, Made Ahead
There’s no last-minute fussing in this make-ahead holiday menu, and it includes dishes that actually improve after a day or two in the fridge. This elegant (and shamelessly rich) menu includes: Potted Shrimp on Toast with Celery-Radish Salad, Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce, Mashed Potato and Rutabaga Gratin, Braised Fennel with Orange, and Gingerbread-Brandy Trifle (pictured here, photo by Romulo Yanes). Article appeared in Dec. 2011 issue of Fine Cooking.
North African Lamb, by way of Vermont
(Note: The link on the photo below doesn’t work, click here instead)
My adaption of the classic méchoui lamb for the home kitchen — and a video of me making it at home with my pal Scott Hocker, the editor of Tasting Table. Check it out: Tasting Table (National edition, Cooking segment).
How to Roast the Best Thanksgiving Turkey
Turn to the Techniques section (page 27) of the November 2011 issue of Saveur, for my take on the single best technique for roasting a turkey that I know and the only one I use anymore when it comes to this special meal.
Lablabi: A Soulful Bowlful
The story of where and when I first discovered lablabi, the ultimate Tunisian street food, and a recipe for making it at home appear in the Off-Duty section of The Wall Street Journal on October 8, 2011. (Photo by Tara Donne)
Cooking In Packets
Cooking in a packet—also known as cooking en papillote—is one of those rare techniques that’s flashy enough to be done at fancy restaurants and works beautifully at home, too. My article and recipes for this classic technique appear in the September 2011 issue of Fine Cooking. Photo here (by Scott Phillips) is of Soy and Ginger Shrimp en Papillotes.
Butcher’s Best: Lamb
Four tasty recipes for lesser-known cuts of lamb appear in the April/May 2011 issue of Fine Cooking. Recipes include Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange (photo at right); Shoulder Chops with Smoky Red Pepper-Shallot Butter; Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce; and Roasted Lamb Loins with Mustard-Herb Crust. (Photos by Scott Phillips)
Back to Our Roots
Find my recipes for root vegetables, like beets, parsnips, rutabagas,and celery root, in the October 2010 issue of Bon Appetit. Recipes include: Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash; Beet and Carrot Salad with Coriander and Sesame Salt; Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas, (photo at left by Nigel Cox); Celery Root and Potato Puree with Roasted Jerusalem Artichoke “Croutons”; Roasted Beet and Feta Gratin with Fresh Mint; Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes with Beer Pan Juices
Olive Oil Poaching
It’s all about the texture: This foolproof three-step method delivers the silkiest, most luxurious fish you’ve ever had. Try it out with recipes for shrimp, salmon, halibut, and tuna. Find the article in April/May 2010 issue of Fine Cooking. (Photos by Scott Phillips)
Cast aside your concept of boring casseroles: The new one-dish dinners are sophisticated updates of classics like tamale pie and country captain. Check out the cover story in the March 2010 issue of Bon Appetit to find my recipes for Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint (cover photo), Country Captain with Cauliflower and Peas, Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers, Tuna Noodle Casserole with Leeks and Fresh Dill, Pork and Poblano Tamale Pie, and Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts. (Photos by Levi Brown)
Duck, Duck, Goose! (and Hens)
Fine Cooking, December 2009. Thanksgiving belongs to turkey, but for your other holiday meals, why not plan a menu around a bird of another feather: Roasted Duck with Tangerine-Hoisin Glaze (pictured here), Roasted Goose with Brandied Prune Stuffing and Red Wine Gravy, or Roasted Cornish Game Hens with Cranberry-Port Sauce? (Photo by Scott Phillips)
Fall Colors, Full Flavors
It’s harvest time, and there’s no better way to celebrate the season than by cooking up hearty meats like roast pork and lamb and pairing them with sweet potatoes, Swiss chard, and other fall favorites. Pick up the October 2009 Bon Appetit for my recipes for main courses like New York Strip and Fall Vegetable Roast with Mustard Cream Sauce, Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus, Swiss Chard Ricotta Gnudi with Fall Mushrooms, Lamb and Cabbage Stew with Fresh Shell Beans (pictured above) and more.(Photo by Tom Schierlitz)
Every spring, farmers’ markets burst forth with the season’s best: asparagus, carrots, sweet peas, and more. Pick up the April 2009 Bon Appetit for main course recipes to pair them with just the right meat, fish, poultry or pasta, such as the Tuna, Asparagus and New Potato Salad with Chive Vinaigrette and Fried Capers pictured here. (Photo b Lisa Hubbard)
Sharing the Fare
Dining without menus could be a trend in Vermont. Seven Days, November 2008.
Create You Own Potato Gratin
Fine Cooking, October 2008.The secret to a good potato gratin is in the technique. Go to the “Create Your Own Recipe” section on the Fine Cooking website for an interactive recipe builder that show you how one basic technique, can provide endless variations to suit your taste: combine other root vegetables with potatoes; lighten up by swapping in broth for cream; add in layers of cheese, bacon, or sautéed vegetables; and jazz up the topping. (Photo by Scott Phillips)
A Vermont Picnic: A Meal to Celebrate Local Bounty
Eating Well , August 2008 Summertime recipes include: Haymaker’s Ginger Switchel, Bean & Tomato Salad with Honey Vinaigrette, Country Potato Salad, Cheddar Cornmeal Biscuits with Chives, Maple-Mustard Baked Chicken, and Blueberry Tart with Walnut Crust.
Cooking Out of the Box
Bon Appetit, April 2008. “Cooking Out of the Box”. Fresh, local, seasonal. Everybody’s doing it, most of us by shopping at farmers’ markets, and some by taking advantage of the abundance of each season: by subscribing to a CSA (Community Supported Agriculture) program. But no matter where you are in the country this spring and no matter where you shop, there will be a generous supply of the season’s most iconic ingredients—carrots, asparagus, artichokes, and greens. Here are 16 fresh ideas for what to make with them, including: Asparagus-Ricotta Tart with Comte Cheese, Roasted Sesame-and Panko Coated Asparagus with Soy-Ginger Drizzle, Pan-Roasted Asparagus with Thyme, Fish Fillets in Parchment with Asparagus and Orange, Stuffed Artichokes with Capers and Pecorino Cheese, Artichoke and Mushroom Frittata, Artichoke and Parmesan Risotto, Beef and Carrot Stew with Dark Beer, Steamed Carrots and Mint, Spicy Stir Fried Chicken and Greens with Peanuts Skillet Greens with Cumin and Tomatoes, and more.
Red, White and Purple Potatoes
Fine Cooking, February/March 2008. “Red, White & Purple” – Small, colorful potato varieties are surprisingly versatile—try three delicious recipes to learn how best to cook them. The recipes are: Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic; Braised Fingerling Potatoes with Thyme & Butter (photo at left); and Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette.
The Art of Roasting
Saveur, December 2007, “King Of The Feast”.Generous, succulent roasts have long reigned supreme at the holiday table, and their enduring appeal begins with the elemental pleasures of cooking and carving. Find the story of my father’s famous prime rib along with a brief history or roasting and some of my favorite recipes, including Crisp Roast Pork Prime Rib, Striped Bass with Salsa Verde and Roast Leg of Lamb with Potato-Fennel Gratin. (Oh, and the roast chicken recipe included was contributed by Saveur staffers and is not one of my recipes. Here’s my recipe for Basic Roast Chicken.)
A Christmas Story
A Christmas Story Bon Appétit, December 2007. It’s delicious and festive from beginning to end, with a classic roast beef tenderloin in the starring role. Recipes include: Smoked Trout Rillettes with Radishes and Celery, Wild Mushroom Ragout on Crispy Polenta with Comte Cheese , Roast Beef Tenderloin with Port Sauce, Green Beans with Sage and Pancetta , Mustard-Roasted Potatoes, Dark Chocolate Tart with Gingersnap Crust.
Quick Prep, Slow Roast.
Even the most enthusiastic cook occasionally balks at the prospect of preparing an elaborate holiday meal. When this happens to me, I respond by firing up the oven for one of my “Quick Prep, Easy Roasts”. Check out the Quick & Delicious section in the December 2007 issue of Fine Cooking for seven easy holiday roasting recipes – each quick enough for a weeknight supper. That’s the Fennel & Rosemary Beef Tenderloin on the cover. Or try the Orange-Roasted Salmon which is ready in less than 20 minutes.
Bon Appetit, November 2007. As part of the Bon Appetit Ultimate Thanksgiving Guide, check out my vegetable recipes. They’re the colorful, inventive touch that truly makes it a feast. The only problem? Choosing which of these eight tempting recipes to serve. Recipes include: Brussels Sprout Hash with Caramelized Shallots, Butternut Squash Gratin with Goat Cheese and Hazelnuts, Port-Roasted Chestnuts with Grapes, Smashed Rutabagas with Ginger-Roasted Pears, Lemon-Roasted Green Beans with Marcona Almonds, Sautéed Parsnips and Carrots with Honey and Rosemary, Balsamic-Braised Cipolline Onions with Pomegranate, and Roasted Fennel with Olives and Garlic.
Hearty Bean and Vegetable Soups
Fine Cooking, November 2007. “How to Make Hearty Bean and Vegetable Soups” organized according to the principle of “cooking wihtout recipes”. Learn the best method for making deeply flavored winter soups with your choice of ingredients. The article offers several of classic combinations along with guidance for improvising your own creations.
Bon Appetit, August 2007. It’s all here: the mains, sides, soups, salads, and drinks to carry you through the season – deliciously. From Penne with Grilled Zucchini, Ricotta Salata and Mint, to Watermelon-Ginger Agua Fresca, to Arugula and Peach Salad with Creamy Chive Vinaigrette, to Tequila-Glazed Chicken with Jalapeno, Shrimp Sandwiches with Tarragon Caper Mayonnaise, Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette, Tuna Kebabs with Ginger-Chile Marinade, Grilled Pizza with Harissa and Herb Salad, and lots more.
Know Your Cuts: A Meat Guide
Saveur, May 2007. “Know Your Cuts”: A five page guide to 16 favorite steak cuts, complete with photographs.
A Guide to Salad Greens
Saveur, May 2007. “A Guide to Greens”. A guide to 8 popular lettuces and salad greens that you’ll find in the market this summer.
Bon Appetit, April 2007. “Spring FourWard” based on four quintessential spring ingredients – get it?. A gorgeously photographed collection of eight recipes making the most of artichokes, peas, asparagus and spring carrots – for each ingredient there’s a simple recipe, and a more involved “spectacular” one. The Bon Ap test kitchen crew tells me that the Spaghetti Carbonara with Pork Belly and Fresh Peas is a favorite, and I go nuts for the Warm Asparagus Toasts with Pancetta and Vinaigrette. I’m eager for the first crop of local peas to make the Pea Salad with Radishes and Feta (photo at right). Take a look and see what tickles your fancy.
Why Chives Deserve a Closer Look
Saveur, April 2007. “Spring Green”. Chives are a pretty garnish, but their beauty runs deeper: they also offer a complex, delicious preview of the new season. With their delicate, oniony flavor, chives are a hallowed ingredient in my kitchen, and so I’ve written a article celebrating their springtime arrival with recipes for Chive and Goat Cheese Omelette, Seared Tri-Tip Sirloin Steaks with Chive Butter, Knife-and-Fork Egg Salad Sandwiches with Chives (my favorite, here’s the recipe), Chive and Cheddar Biscuits (my husband’s favorite), and my own take on Waldy Malouf’s wonderful pasta with chive oil and roasted mushrooms. So good!
Bistro Cooking at Home
For a few of my favorite bistro recipes, go to the March 2007 issue of Fine Cooking, then call up a few friends and plan a casual evening around the dinner table. The recipes include Braised Lamb Shanks with Garlic and Vermout, Chicken with Vinegar and Onions, and Beef Stew with Red Wine and Carrots. My versions of the ultimate comfort foods.
From Weekend to Weekday: Cook Once, Eat Twice
Bon Appetit, February 2007. Make a delicious weekend supper, then turn the leftovers into a quick and easy weeknight meal. Recipes include Roast Chicken with Spanish Paprika and Chicken Salad with Spicy Greens, Red Wine Brasato with Glazed Vegetables and Shepherd’s Pie with Parsnip Topping, Spice-Rubbed Duck Leg and Rigatoni with Duck Ragu, and Pork Rib Roast with Fig and Pistachio Stuffing (photo above) and Pork Sandwiches with Sweet Peppers. Lots to chew on!
Every Day with Rachel Ray
Everyday with Rachel Ray Winter 2006, features an entertaining menu of mine with lots of braising tips. Includes my recipes for a very pretty salad sprinkled with pomegranate seeds, braised pork shoulder with oranges and leek, a creamy potato gratin (in the photo above), and a rustic upside-down apple cake. And the whole thing was shot at our house in Vermont!
Thanksgiving Dinner: From Soup to Nuts
“The Big Thanksgiving” Bon Appetit, November 2006. Cooking for a crowd this year? It’s all right here: the ultimate turkey, the “seconds, please” side dishes, the irresistable pie — fresh classics to suit everyone who’s coming to dinner.