Author Archive

  • Tequila Sundown Chili


    Recipe: Tequila Sundown Chili

    Summary: Tequila and lime deliver a pungent kick and orange juice adds a subtle sweetness to this party chili. Serve it with your favorite toppings and side dishes, along with a pitcher of tequila sunrises, or maybe some cold beer served in glasses rimmed with lime juice and sea salt.

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  • Spicy Black Bean Chili


    Recipe: Spicy Black Bean Chili

    Summary: This dark, rich chili is so easy to make, and it’s full of flavor, thanks to its long, slow cooking. For dramatic accompaniments, serve over noodles or rice made golden with a pinch of turmeric, and top with some diced avocado.

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  • Pinto Bean Chili with Mexican Sausage


    Recipe: Pinto Bean Chili with Mexican Sausage

    Summary: Pinto beans make a delicious chili, although when they are available we use other beans like Desert Pebble, Buckskins, or rattlesnakes. Although we used canned beans here, you can use freshly cooked pinto beans, made the day before, as well. Use a traditional sausage such as chorizo, or substitute a spicy turkey sausage, just being sure to cook it thoroughly before adding it to the chili. Serve in shallow soup bowls or dinner plates with a rim, passing the delicious, colorful accompaniments to guests. Serve with fresh, warm flour tortillas.

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  • Protected: The Red Velvet Lover’s Cookbook BLAD

    There is no excerpt because this is a protected post.

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  • The Presidential Beef

    Presidential Beef

    Recipe: The Presidential Beef

    Summary: You don’t have to be entertaining heads of state to appreciate all the stellar qualities of these succulent wine-braised beef roulades filled with a savory New England root vegetable and greens stuffing. One plus is that the dish can—indeed, should—be made at least a day ahead so the roulades can steep in their flavorful braising liquid overnight. Another is that they are the embodiment of two eminently appealing qualities—a sophisticated touch of class and a gutsy earthiness.

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  • Tyler Pie


    Recipe: Tyler Pie

    Summary: Tyler pie, sometimes called Tyler pudding pie, is said to be named for John Tyler, our 10th president. According to James Beard in his American Cookery (Little, Brown and Company, 1972), this sort of pie might have been called sugar pie in the South and maple sugar pie in the North, depending on the kind of sugar it was made with. In any event, it is basically a very sweet custard pie, typically—given the abundance of brown sugar and butter—with a caramel flavor. Like most early pies, there is nothing complicated about it: the ingredients are common, the mixing procedure simple and straightforward, and the results delicious.

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  • Presidential Stuffed Potatoes


    Recipe: Presidential Stuffed Potatoes

    Summary: Stuffed or twice-baked potatoes rank just behind mashed and fried spuds as Texas favorites. Frequently they are flavored with some sour cream, cheddar cheese, and maybe bacon or green onion. Henry Haller, who was at the White House during the Lyndon Johnson administration, created a more imaginative version for the president and his family. Although the dish is not for dieters, this version is lighter than the original recipe.

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  • Thomas Jefferson’s Sweet Potato Biscuits


    Recipe: Thomas Jefferson’s Sweet Potato Biscuits

    Summary: Opened in 1774, City Tavern in Philadelphia has always been a veritable repository of authentic American dishes, one of the most important being these thick, spicy, sumptuous sweet potato biscuits adapted from Thomas Jefferson’s diaries and still served every day at the Tavern. Jefferson was the first true American gastronome, and while I’m sure the original biscuits baked by his cook at Monticello were leavened with little more than sodium bicarbonate or a few hundred whacks of the axe, this modernized version (which I’ve modified even further) gives some idea of how delicious the flavor must have been. Notice that these biscuits are baked at a relatively low temperature up to 30 minutes, just as they would have been in Jefferson’s day. And, incidentally, three of Jefferson’s pecan trees, dating back over 200 years, still grow at Monticello.

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  • Tomato-Chickpea Soup

    Recipe: Tomato-Chickpea Soup

    Summary: This soup—basically a very fresh minestrone—was born of simple necessity. I had a pile of crudités left from a party and a family that needed a quick, hot dinner after we cleaned up from the festivities. You can certainly substitute other vegetables for cauliflower and green beans. Just be sure to cut them small enough to cook through but retain just a bit of bite in 10 minutes. Fennel would be especially welcome. In general, I’m a big believer in mise en place, the practice of preparing all ingredients before you start to cook. But this recipe is actually so simple that you can start sautéing each vegetable while chopping the next.

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  • The Flying Brownie in the News

    2/4/14
    Featured in the New Haven Register: “The creations are sure to bring a delicious taste of home to far-away loved ones.” Read full piece here.

    12/10/13
    The Flying Brownie
    featured in The Austin-American Statesman’s peppermint dessert recipe roundup.

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  • Carrot Cake


    Recipe: Carrot Cake

    Ingredients

    • •2 cups all-purpose flour
    • •2 teaspoons baking powder
    • •2 teaspoons ground cinnamon
    • •1 teaspoon baking soda
    • •1 teaspoon salt
    • •1 1/4 cups toasted chopped walnuts or pecans

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  • Jalapeño Popper Grilled Cheese Panini

    Jalapeno Popper Grilled Cheese

    Recipe: Jalapeño Popper Grilled Cheese Panini

    Summary: It’s not that spicy! I just wanted to put that out there from the get-go. I know when you see the word “jalapeño” you think this is going to be super-hot. If I were to use raw peppers, oh yes, there would be a fire in your mouth. But instead, I take the seeds out (where much of the heat comes from) and roast the peppers for a few minutes. Instead of an inferno, you get a milder, gently sweet heat. What I also love about my panini version of the classic cheese-stuffed jalapeño popper appetizer is its tortilla chip crust spiced with cumin and cayenne. My friend Laura Werlin, a James Beard award-winning cheese expert, first introduced me to the brilliant idea of crusting a grilled cheese sandwich in tortilla chips (her Chips and Guacamole Grilled Cheese is out of this world). Here, that crunchy corn crust gives way to a lava of sweet roasted jalapeños and tangy melted cheese.

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