Recipe Index (by Ingredients)

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z

- A -

- B -

- C -

- D -

- E -

- F -

- G -

- H -

- I -

- J -

- K -

- L -

- M -

- N -

- O -

- P -

- Q -

- R -

- S -

- T -

- V -

- W -

- Y -

- Z -

Recipes that include thyme

Lentil Soup

Tuesday, December 7, 2010

Lon works in midtown and often buys lunch from Food Exchange, right downstairs. It’s a modern deli, a little fancier and more organized looking than the old-school NYC deli. It wouldn’t be special enough to blog about except that Lon has been raving about their Lentil Soup for months. He complains on the days when he arrives too late and they’ve sold out. If he’s still thinking about that when he gets home, he must really like that Lentil Soup.

About a month ago, still raving about the lentil soup…he started suggesting I taste the soup and make it for him. One day, he came home with a cup of that lentil soup, heated it up while I was sleeping on the couch, woke me up and fed it to me. Two days later, he came home with a four pound bag of lentils. He was getting serious about this lentil soup.

Lentil Soup 2nd round 6


Bookmark and Share

Make Chicken Soup, Not War

Thursday, January 21, 2010

I’ve been working on this post since the beginning of winter, when I first started thinking about chicken soups. The variety of chicken soups across so many cultures is just so interesting to me. They are all different, yet share that common bond, the ability to comfort anyone, and make each of us think of home.

Chicken Orzo Soup

There isn’t anything scientific in the post. I did not set out to prove or disprove anything, or even test any theories. This is not about one being better than the others. I just wanted to try several different recipes and methods, just to take notice and appreciate what each had to offer, and each one did have something special to offer. I will make all of these again, and I hope this post is useful for you each and every winter.


Bookmark and Share

Slow Roasted Tomatoes Revisited

Thursday, October 22, 2009

It’s fall now and the tasty tomatoes of summer are saying goodbye. I got ready to start my ritual of slow roasting trays of plum tomatoes and I decided to look back on the post I wrote in October  of last year. I’ve been doing that lately and occasionally updating the photos with a little note about which photos are new. (I’m embarrassed by how bad some of my old shots were.) This time, I was a little taken aback by how little I wrote. Just a year ago, which is really not that long ago, I tried to keep it down to just a few sentences beyond the recipe. I thought that the recipe was all that people really wanted. Boy was I wrong.

Slow Roasted Tomatoes with Thyme 5


Bookmark and Share

Gourmet Magazine R.I.P. & Olive Caper Relish

Tuesday, October 6, 2009

Olive Caper Relish on baguette 5

Conde Naste is closing Gourmet Magazine!

I just felt compelled to make a recipe, with the magazine flipped open on the counter, letting anything splash on it that may, the way I started cooking. I ended up at the last few pages of the March 2003 edition, looking at this simple Olive Caper Relish. It’s so simple, easy, and quick to make, yet I don’t think I would have thought of it on my own. I will miss these inspirations but I’m glad I have the whole stack of old magazines to cherish.


Bookmark and Share

Thyme for Sun-Dried Tomato Twists

Tuesday, September 29, 2009

When I was thinking about a nice spread of appetizers to put out, I wanted finger foods, easy to pick up while holding a glass of wine. Guests can pick up bites as they roam around and mingle. (I don’t actually have a party planned at the moment. This is just the kind of stuff that floats around in my head on a daily basis.) I have seen (and eaten) cheese twists and I love the way they look, long and elegant, twisted and flaky. You know it will be buttery. As much as I love cheese, I will probably already be serving cheese (in my hypothetical party), and I am anal about variety. This version, using sun-dried tomatoes and thyme is still buttery and flaky, twisted and variegated, yet will pair perfectly with the cheese and not compete with it.

Thyme and Sun-Dried Tomato Twist 2


Bookmark and Share

Zuni Style Roast Chicken

Sunday, August 16, 2009

We’re going to California in September and I have a reservation for Zuni Cafe. Yay! They are probably most famous for their Zuni Roast Chicken with Bread Salad, which happens to be in The Zuni Cafe Cookbook. I didn’t make the whole dish but I did follow Judy Rodgers‘ technique for roasting the chicken. What amazes me is that the instructions are so easy, easy enough for any beginner to follow. I really want everyone who has never cooked to try this!

Roasted Chicken with Grilled Radicchio 5

For those who are experienced chefs, I still urge you to try it. You may glance through and think, these tips are all things I know. I thought that too, certain that I had done all of these steps before, but it’s probably that I haven’t done all of it, all at once. This simple combination of little details makes a killer roasted chicken, thin and crisp skin with juicy and even (moisture, seasoning, and texture) meat.

Zuni Style Roast Chicken
~4 servings

  • 2 3/4 – 3 1/2 pound whole chicken
  • 4 sprigs fresh thyme (or marjoram, rosemary, sage)
  • 3/4 teaspoon sea salt per pound of chicken
  • freshly ground pepper

Instructions –

1. Discard the lump of fat inside the chicken. Rinse the chicken and pat very dry, inside and out.

2. Slide your finger in between the skin and breast meat on each side and from a little pocket to tuck the thyme into. Do the same over the thicker part of each thigh.

salted and herbed chicken 2

3. Sprinkle with salt and pepper more heavily on the thicker parts and less at the ankles and wings. Season inside the cavity a little over the backbone but don’t worry otherwise. Tuck wing tips behind the shoulders. Cover and refrigerate for 2 days.

salted and herbed chicken

4. Preheat oven to 475 degrees F. (She doesn’t say, but I took the chicken out of the fridge and set it on the counter while the oven was heating. I do that with most meats because it allows for more even cooking.)

5. Choose a shallow flameproof roasting pan barely larger than the chicken. Preheat the pan over medium heat on the stove top. Make sure the chicken is dry and set it breast side up in the heated pan. It should sizzle. Place in the oven and make sure you can hear sizzling within 20 minutes. If it doesn’t, raise the temperature until it does. If the chicken is charring or the fat is smoking, lower the temperature by 25 degrees. Use convection (if you have) for the first 30 minutes. (I used convection.)

6. Turn the chicken over and return to the oven for another 10 to 20 minutes, depending on the size. (I did 10 minutes.) Flip it over again and crisp for another 5 to 10 minutes. (For a 3 1/2 pound bird, with convection, my total time was 46 minutes. Without convection will take longer.) I like to check for done-ness with a stem thermometer. It should be 165 degrees at the thickest part of the chicken and juices will run clear. Remove and rest for 10 minutes before serving.

Roasted Chicken with Grilled Radicchio 7

I served it with Grilled Radicchio drizzled with a balsamic reduction. It was so wonderful together. The Radicchio recipe will be up tomorrow.

Bookmark and Share

New England Clam Chowder

Thursday, April 16, 2009

At the same supermarket where we picked up that delicious lobster, we also grabbed a variety of clams. I’ve been wanting to make some New England Clam Chowder, especially since I saw Bobby Flay’s Throwdown with the Brooklyn Chowder Surfer.

I’m a huge fan of clam anything, but especially clam chowder, and even more so, New England Clam Chowder (that’s the creamy style). Why, just yesterday I was talking about how I love dairy. Well Ben Sargent, the Chowda Suhfah (he’s Bostonian), seems to make a mean clam chowder, but doesn’t seem to have posted his recipe anywhere. So, I examined several of his video clips (on Throwdown, on Martha Stewart, and others) and came up with my own recipe. Hopefully, this does his grandfather proud.

Perfect Bowl of Clam Chowder


Bookmark and Share

Crawfish Gumbo

Sunday, March 22, 2009

Crawfish Gumbo was, by a good margin, the winner of the FoodMayhem Reader’s Choice: Crawfish Season, receiving 35.7% of the votes. There are many recipes already available online for Crawfish Gumbo, so my goal was to write a definitive guide. I’ve made gumbo quite a few times in the past, so I have a few tips to share. This post is more about the tips than anything else.

Crawfish Gumbo over Rice

The number one tip I have for you is (Tip #1): Don’t attempt to make gumbo unless you’re planning to spend the whole day making it!


Bookmark and Share

Slow Roasted Tomatoes

Thursday, October 23, 2008

Now that tomato season is over, you won’t be able to get those wonderful farmer’s market tomatoes. You’ll need this recipe to deal with the supermarket quality ones, or more like non-quality ones. I make this in large batches because it’s work intensive but stores well. I wish I made 4 times this amount.


Bookmark and Share

Brunch: Veggie and Goat Cheese Sandwiches, Manchego Mini Quiche, and Danish Apple Pastry

Monday, September 15, 2008

We had our friends, Peter, Jeff, and Erin, over for brunch. Since brunches are around noon, you have to plan to make some things in advance, unless you want to get up way too early. I’m pretty anal about optimal eating, meaning I won’t allow for something that’s ok because of convenience. I’ve got to eat and serve things the best way possible. For that reason, I use roasted and grilled veggies a lot. They taste better (in my opinion) the next day. So, the night before, I fire roasted peppers, and grilled eggplant and zucchini.


Bookmark and Share