Main Course
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Sauerkraut With Cider and Pork
Sourdough Pizza Dough
This is a varsity-level take on the classic pizza dough recipe from Roberta’s in Brooklyn, using sourdough starter to help the dough rise — and give it great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. But if not, give the starter a feed of flour and water a few hours before you mix up the dough. (If you need to start a starter, add a week or so to the process.) “It’s a little more complicated” than a regular dough, said Anthony Falco, who runs the pizza operations at Roberta’s, “but, oh boy, the end result is worth it.”
Choucroute 'Porkette'
Green Tomato Pizza
Focaccia With Salt Cod And Potatoes
Wild Rice Salad With Celery and Walnuts
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Braised Sauerkraut With Lots of Pork
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts. The beauty of a choucroute is that it lets you use whatever pork products you like or have on hand. A couple of hours later, the meat is cooked through while the sauerkraut has absorbed all the porky, smoky flavors, utterly transforming from pickled and puckery into something brawny in flavor and meltingly soft, especially if you add a couple of apples to bring out the cabbage’s sweeter nature. Pigs’ feet are not necessarily traditional in choucroute, but they add excellent flavor and body to the mix. If you are like my husband and prefer to eat your meat with a knife and fork (and I know that he is not alone in that department), you can always leave them out.
Zucchini-Sausage Pizza
2007: Paccheri With Caprese Lobster Salad
Focaccia With Cabbage Compote and Stilton
Cochin Coriander-Cumin Chicken for Passover
Lucciariello (Broccoli and Sausage Pie)
Eggs Eli
Amanda Hesser first wrote about this "blunt and tasty" egg dish, which dates back to 1909, in The New York Times Magazine. A simple dish with robust flavors, the recipe blends scrambled eggs with finely minced Virginia ham and anchovies. Before cooking, you rub the pan with a garlic clove, which scents the eggs without overwhelming them. If you're eating this for breakfast, as originally intended, serve it with toast points and butter. But if you're having it in the evening as a small first course — a perfectly acceptable choice — it should be accompanied with glasses of chilled fino sherry.
Squab With Pears
Pork and Watermelon Salad
The mixture of juicy watermelon and luscious pork fat make the effort of this project recipe well worth it. The recipe requires making a kind of quick pickle of the rind, which gives the dish added character.
Turkey Sausage and Turkey Burritos
Smoked Bluefish Salad
Bluefish get a bad rap — people tend to describe their flavor as fishy and overpowering — but when the fish is caught fresh and eaten within a few days, it is elegant, fatty and substantial. It particularly shines when you steam or smoke it, as these methods can stand up to the fat. Here, the smoked bluefish is layered with tomatoes and hard-boiled egg with a buttermilk dressing. But you could just as easily take the smoked fish and serve it on hearty rye toast with crème fraîche and dill.
Simple Lamb Curry With Carrot Raita
Winter Short-Rib Stew
Roast Rack of Venison With Cranberry Chutney
Pork With Green Figs And Apples
Aromatic Pork In Cold Vegetable Sauce
Great Green Soup
Coconut Chicken Curry With Cashews
This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. To intensify the taste, the cashews and coconut are used two ways. First, a handful of each is ground to a powder and added to the sauce. Then after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with toasted cashews. I also added, because I like it and thought it would harmonize nicely, a totally nontropical vegetable, parsnip — optional, but delicious.