Warming one pot meals are a welcome site this time of year. After shoveling multiple inches of snow in the bone-chilling cold, coming home to a hot steaming bowl of chili could not be more comforting. Plus this chili is healthy (bonus!). I used turkey instead of beef for this lowfat version but the spices and an uncommon special ingredient round out the flavors of this dish to make it just as tasty as the beef version. The special ingredient is chocolate. Yes, chocolate. Not the sweet kind but unsweetened and no, you won’t taste it. It simply adds a deep rich flavor to the chili.
Marshmallow is not just for kids anymore. In the past few years, there’s been a surge of gourmet marshmallows. I frequently see lavender, lemon, and chocolate flavored marshmallows for sale in clear plastic bags with a bow at price that usually exceeds $5. Even the good old Jet Puffed marshmallows from the grocery store have expanded into different sizes and flavors. This may be why I love marshmallows more now than I did as a child. The light fluffy texture is irresistible and when combined with chocolate, it’s easily one of the best confectionary combinations.
Homemade marshmallows take these sweet airy puffs to another level. Not only can you control the texture, you also have some control over the sugar content. This recipe is based on a classic version by David Lebovitz. A process similar to Italian meringue, the use of egg whites makes a super fluffy, almost spongy marshmallow that can easily be eaten on its own. If you’ve never made marshmallows, this is the recipe to try.
Beer and fried food – it may be an American cliché but as the superbowl approaches, it’s hard to resist this game-time tradition. Fried calamari has become a favorite restaurant appetizer. It’s often sandwiched between wings and mozzarella sticks on restaurant and pub menus. This buffalo fried calamari with ranch dip recipe combines the best of classic buffalo wings and traditional fried calamari to make one spicy indulgent party appetizer.
Macaroni and Cheese is an American classic. It’s practically a staple in our diets, or at least the boxed version was while growing up in the 80’s and 90’s. When craving the favorite cheese drenched pasta, how do you decide which one to make? From baked and boxed to fancier truffle and healthier spinach versions – there’s a variation to match any specific craving. I keep it simple: if I’m craving comforting mac and cheese and willing to consume large amounts of this caloric delight for dinner, I want the real deal. Extra cheesy baked macaroni and cheese with a lightly crunchy top – no funny business.
This mac and cheese recipe is not from my grandmother’s books or any of her colleagues, it’s a creation of my own. As I expand this blog to include other classic recipes besides those of my grandmothers, classic baked mac and cheese was a obvious necessity. My grandmother had very few pasta recipes – I’m not sure if this was due to the time period (1960’s), or if it was just a category she was still in the process of mastering. Either way, there are some great classic pasta recipes out there, such as mac and cheese, that I felt should be included here.
As the darkest and coldest part of the winter looms, the next three months or so are the most difficult to get through. There’s little to look forward to (the Super Bowl doesn’t quite do it for me) and spring seems so far away. This is when I remind myself that it’s stew and soup season. These hearty but often healthy dishes can be as comforting as a fire in a fireplace (which most of us don’t have in NYC) on a cold winter day. If this winter becomes anything like last years – and lets hope it doesn’t – stews and soups are like that forgiving friend that’s always there for you. The cook times can work around your schedule and often the longer a soup or stew sits, the better it tastes. An easy one pot meal that can be made in the slow cooker while you’re at work.