Recipes By Kim Severson
156 recipes found
Mirliton, Andouille and Shrimp Dressing
This is a typical Thanksgiving dish in southern Louisiana.
Calas
The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, “Calas, belles, calas tout chauds!“ (Beautiful calas, very hot!) Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.
Porchetta at Home
Artichoke and Oyster Casserole
Eggplant Salad
Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. “What I love most about cooking with eggplant,” she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, “is their complete docility: No other vegetable is so content to abandon itself to your will.”
Gravy From a Brined Bird
The lifeblood of a Thanksgiving meal is the gravy. To make it truly delicious, you need the hot fat and juices from the turkey and the consistency of texture that comes from pulling all the elements together just before the gravy hits the table. The addition of drippings fortified with wine allows you to build flavor.
Classic Last-Minute Gravy
Brussels Sprouts With Mustard, Apples and Caraway
Ramps and Potato Soup
Here’s something a little unusual to do with the ramps that pop up at the farmers’ market in the spring. Sauté them with some potatoes in bacon fat — always a good idea — and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!
Foraged Fruit Tart
Ruth Reichl’s Chicken Diavolo
Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.
