Cabbage tends to have a bad reputation. The semi-pungent leafy vegetable has many different recipe applications and seems to be gaining popularity despite the negative stereo-types that surround it. Most of this newly found popularity comes from recent trends in fermentation, particularly Korean food such as kimchi. I still find cabbage a bit daunting. Its extra-large leafy head often looks like enough to feed a small army. Some grocery stores manage to sell halves instead of whole heads, which I’ve found helps this issue. But the best way to conquer cabbage is to find a handful of delicious recipes that make the infamous smell less…well…stinky. Sweet balsamic vinegar and fall’s favorite fruit rescue cabbage in this braised dish. It’s sure to top your list of best cabbage recipes, or at least your list of cabbage recipes worth repeating (most of us might not have a “best recipe list” for cabbage yet).
Almost anything can be made into a wrap. When I came across a recipe titled “Tangore Chicken” in my grandmother’s cookbook, “The Art of Good Cooking,” the spices and ambiguity of the titled seemed to lend itself well to a simple wrap. I’m familiar with Tandoori chicken and I’ve even seen a few recipes for Tanjore chicken but I’m not sure where Tangore chicken came from. My guess is that this is a hybrid word my grandmother used for this Indian inspired poultry. This is similar to other ethnic recipes from her book that were so new and different in the 1960’s no one was quite sure of the correct terminology or what to call these dishes. So I decided to re-name this chicken and turn it into a tasty little wrap. When in doubt, wrap it.
This dish combines two of my favorite things: seafood and tacos. I’m not sure when I became such a huge fan of seafood. Maybe the lack of availability in Minnesota, where I grew up, made me appreciate it more once I moved to the East Coast. I now cook with seafood any chance I get, especially if the seafood is caught locally or by someone I know. And this is exactly how I came up with these scallop tacos with avocado salsa verde and cumin scented slaw recipe.
The north fork of Long Island is full of wonderful fish and seafood from the surrounding Peconic bay and Long Island Sound. I often look forward to long days of clamming in the summertime or slurping fresh oysters in late fall. This year there was an abundance of bay scallops in wintertime. I was lucky enough to have the opportunity to cook with these at my father’s place out on the North Fork. These fresh little bites of the sea are so tender and sweet. They are perfect in salads, soups, stews, or just by themselves but paired with creamy avocado and tangy tomatillos, they really come alive.
I often associate stuffed mushrooms with summer. It may seem illogical but there’s something about the portability of this perfect party appetizer that reminds me of long summer days filled with picnics and barbeques. These mushrooms are baked in the oven but that shouldn’t stop you from trying them on the grill. Tender caps are the perfect vessel for the sweet lump crab mixture reminiscent of salt water bays and blue crab season. Summer will be here soon, I can feel it.
Quesadillas have become somewhat of a Mexican American/Tex-Mex classic. The concept of a two tortillas sandwiched together with melted cheese couldn’t be simpler. Unfortunately, this common appetizer isn’t usually as healthy as it is simple. Arguably the most popular versions include a large amount of cheddar cheese, possibly some meat or chicken, and sides of both salsa and sour cream for dipping. Sure it’s delicious but why not take that same concept and make a healthier spring version? That was the idea behind this light and flavorful veggie-packed quesadilla.