Searching4Zen

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  • Cast Iron Steaks with Herb Butter

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    Why This Recipe Works To pan-sear a thick-cut steak, we turned to a cast-iron skillet since its heat-retention properties are ideal for a perfect sear. We chose the moderately expensive boneless strip steak for its big, beefy flavor. But when we tried preheating the skillet on the stovetop, cast iron’s uneven heat distribution properties created […]

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  • Barbecue-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze

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    Author’s Note Thought you couldn’t get slow-cooked flavor from the grill? When barbecue-braising, your grill performs like an oven: You just put your pot on the grill, cover, and let the meat simmer. After braising, add the flavor-packed glaze. The result is delicious, saucy, fall-off-the-bone meat, perfect for summertime entertaining. Ingredients For the ribs 1 Tbs. mild […]

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  • Tarragon Chicken With Sherry Vinegar Onions

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    Author’s Notes Roasting chicken with tarragon is a classic combination, but here it’s given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the […]

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  • Soupe a L’Ail

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    Ingredients 1 litre of chicken stock 8 cloves of garlic, minced (you can add more if you like) 75g duck fat 2 eggs, separated 1 bouquet garni (2 sprigs of thyme, parsley and a bay leaf tied with string) salt & pepper 4 slices of stale bread toasted or croutons 75g of grated Gruyère cheese Instructions […]

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  • Beef Bourguignon

    2 1/2 hours, plus marinating
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    Author’s Note Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. […]

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  • Chicken With Mixed Mushrooms and Cream

    1 hour 15 minutes
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    Author’s Note This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something […]

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  • Asparagus Mimosa

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    Ingredients 1 tablespoon white-wine vinegar 2 teaspoons Dijon mustard ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper 3 to 5 tablespoons extra-virgin olive oil Parsley, fresh, chopped up finely About 5 large white asparagus or 8 small green ones per person Large pinch of sugar Knob of butter 2 hard boiled eggs Instructions Whisk together vinegar, […]

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  • Perfect Pan-Seared Steaks Recipe

    1 hour
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    Ingredients 2 bone-in ribeye steaks, at least 1 1/2-inches thick, about 1 pound each (see note above) Kosher salt Freshly ground black pepper 2 tablespoons oil 2 tablespoons butter A few thyme sprigs and sliced shallots (optional) Instructions Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for […]

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  • Duck With Port-Cherry Sauce

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    Ingredients 1 cup soy sauce 1 cup Sherry 4 6-ounce duck breast halves 12 frozen dark sweet cherries, thawed, halved 1 cup chicken stock or canned low-salt chicken broth 1 cup beef stock or canned beef broth ½ cup ruby Port 1 fresh thyme sprig 1 teaspoon cornstarch dissolved in 2 teaspoons water ¼ cup (½ stick) butter, […]

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  • Grilled Oregano Chicken

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    Author’s Note The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh. Ingredients 10 oil-packed anchovy fillets, finely chopped 4 garlic cloves, finely grated 1½ cups green olives (such as Castelvetrano), plus ½ cup brine […]

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