Matt

One-Pan Crispy Chicken with Buttery Lemony Mushroom Orzo

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Chicken with Buttery Lemony Mushroom Orzo

This one-pan wonder combines crispy-skinned chicken, baked directly on top of buttery, lemony orzo, studded with wild mushrooms, leeks and baby spinach. It’s a complete (and completely delicious) dinner, made in a single skillet. 

Classic British Pork Pies

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A pork pie sliced on a plate with grapes and apples

British pork pies

Almost from the beginning of this blog, there have been a number of recipes that we’ve wanted to make, but have lacked the time, ingredients, or frankly, the willingness to tackle. Pork pies are one of those recipes. For any of our readers who are unfamiliar, the traditional British pork pie is a hearty, venerated and highly portable vittle served cold and protected from the elements with a robust pastry shell. Between the layer of meat and pastry is a set aspic jelly. At this point, our carnivorous Brit readership (alright, Nathan?) will be slavering and ready for the recipe. More trepidatious American sensibilities might be juggling with the concepts of “cold pork”, “robust pastry” and “aspic jelly”. Fear not, Brad, buddy, all will be explained. Oh? You’re not? Well, you kind of look like a Brad. You just do. Sorry.

Traditional British Pork Pies

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Smoky and Creamy Corn Chowder with Shrimp

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When the cold evenings get you thinking about a warming supper, but there’s still farm fresh corn in the market, corn chowder is our favorite way to ease into autumn. This version combines sweet corn and smoky bacon in a creamy broth, dotted with lightly poached shrimp and  sliced jalapeños to soothe the end-of-summer blues.

What happened to summer? It seems as though the season just started, and its bounty had only yesterday begun to fill the supermarket shelves. Just like that, it’s all done for another year. Fortunately, even the Northeast still has plenty of farm fresh corn to offer – a cornucopia, you might even say – and we’ll take up our supermarket’s “12 corn cobs for $4!” offer as long as we can. This aren’t the tiny, young cobs from July that we could almost eat raw – at the end of the season, while corn is still pretty tasty, but not really at its peak, it’s a fantastic ingredient in a soup or stew. Hence: shrimp and corn chowder.

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Mughlai Cauliflower (in a Creamy Almond Curry Sauce)

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Mughlai Cauliflower (in a Creamy Almond Curry Sauce)

This vegetarian side dish or main course features roasted cauliflower in a fragrant, creamy sauce, spiced with ginger, cinnamon, anise, and more, and studded with plump raisins and slivers of crisp almonds.

When your childhood introduction to most vegetables is through their boiled varieties, you might be forgiven for seeking any alternative — anything at all! — to another plate of pallid, soggy specimens. I’m not saying rural England in the 1970s was unimaginative when it came to mealtimes, but … well, yes, that is actually what I’m saying. I am saying exactly that. Nothing was immune to the standard preparation (boiled beyond all recognition). I couldn’t again face parsnips or rutabaga (what we called “swede” which was served up in tiny cubes from a can) until well into my 30s. And then, of course, there was the poor old cauliflower. It’s such a healthy food – packed with nutrients and vitamins, but if you’re just going to boil it to death, what’s the point?

This article is part of our collaboration with Serious Eats.

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An American-British Fish Pie

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A bowl of fish pie with fork and spoon

Fish pie might seem like an essentially British recipe, but there’s no reason why it can’t be made in America. By finding your best local options for fresh fish and using your grill or smoker to enrich salmon, you’ll end up with a great catch!