Recipes By Kim Severson
156 recipes found
Kim Severson’s Italian Meatballs
These are the meatballs you want to serve with spaghetti sauce — my mother Anne Marie Zappa’s is the one I’d use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.
Tacos de Carnitas
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
Chili-Spiced Peanuts
This recipe is adapted from “Simply Mexican” by the chef and cookbook author Lourdes Castro. With a twist of lime juice and cayenne pepper, these nuts have a distinctly Latin flavor. They will keep guests happy as hosts finish dinner in the kitchen.
Pan-Fried Pole Beans With Chicken Liver Crostini
Pole beans, which are also called stick beans or runner beans depending on where you’re from, are any sort of bean that climbs easily around a trellis or other support. When they are young, they are perfect cooked in a lightly oiled sauté pan without blanching. Anne Quatrano’s recipe requires only the discipline to keep the heat of the pan high enough so the beans brown well but don’t burn. If the beans are fresh, they can achieve a crisp-tender state with just a touch of char in less than 10 minutes.
Thin and Crispy Cornbread
The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger’s Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. This cornbread bakes up best in a well-seasoned 12-inch cast-iron skillet, though you can divide the batter between two smaller skillets or even cake pans. A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.
Tuscan Rabbit Ragù
Cherry and Coconut Brown Betty
Sourdough Dressing With Truffle Butter and Candied Chestnuts
Watermelon Surf and Turf
Quick Glazed Snow Peas
Kale and Ricotta Salata Salad
This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn’t work for hours on it.
Pork Grillades and Grits
Before Hurricane Katrina came to New Orleans, John Besh was simply a good chef with a fancy restaurant that had a habit of making top 10 lists around the country. After the storm, he became known as the ex-Marine who rode into the flooded city with a gun, a boat and a bag of beans and fed New Orleans until it could feed itself. This is his take on a classic New Orleans dish of long-simmered medallions of meat in a thick gravy, served over grits, and it is totally and completely delicious. (Sam Sifton)
Grandma Salazar's Tortillas
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see “bacon drippings” in the ingredients. These make for really delicious tortillas.
Leek Bread Pudding
Macerated Peaches With Chamomile Ice Milk and Brioche
Corn Pudding Stuffed with Greens
These individual corn puddings freeze well, so they can be made ahead of time. With their strip of green in the middle, they look lovely on the table. They don’t require many greens, so if you make a big batch of mustard greens or collards, you can freeze what remains for another meal.
Halibut Kebabs With Grilled Bread and Pancetta
Popcorn with Coconut Flakes and Mustard Seed
Next-Day Fried Greens
A good Southern kitchen relies on thrift and layers of flavor, and this dish is an example of both. Dora Charles, who put this recipe in her book, “A Real Southern Cook: In Her Savannah Kitchen,” says a lot of people she feeds won’t eat greens the first time around but love them in this dish, which uses the leftovers. You can add extra meat on the second cooking to make the dish more satisfying. Ms. Charles uses converted, or parboiled rice, but you can substitute any rice you have, including leftover Chinese takeout. Serve the greens with pepper vinegar or red pepper flakes and red wine vinegar to season at the table.
Spiced Salt-Baked Shrimp
The chef Adam Evans of The Optimist in Atlanta likes to roast big, fresh Southern shrimp with the heads in a deep dish of rock salt studded with spices, an easy method that produces tender, delicately flavored and perfectly seasoned shrimp. Here, headless shrimp take on fragrance from cinnamon and star anise and get heat from jalapeños. The presentation is spectacular for a dinner party. Let the salt cool completely before you toss it out.
Ermine Icing
This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake. For best results, you may want to double it: A little extra frosting never hurts.
Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles
Shrimp are like cotton balls, absorbing the flavor of whatever they bathe in. Whitney Otawka developed this dish for Cinco y Diez in Athens, Ga. The shrimp takes on the smoky notes of the tequila and roasted tomatoes and the deep heat of dried arbol chilies. Cooking the shrimp with the heads adds flavor to the sauce. The adventurous can break off the heads and suck in the juices. Make sure you have all the ingredients assembled next to the stove before hand. The cooking goes quickly.
Duck and Andouille Etouffée
Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.
