Posts Tagged ‘family favorite’

It’s official: grilling season is underway!

I pulled out one of my long-lost, all-time favorite grill recipes last weekend, and apparently I haven’t made pork tenderloin in years, because the boys told me they’d never had it before. And they were kinda peeved that I had held out for so long because they all loved this easy, yummy entré!

Pork tenderloin isn’t the most flavorful meat on its own, but the simply blender marinade adds some tangy citrus flavor and a hint of spice from the cayenne. Truth be told, I don’t always have both variations of chile powder in the pantry, and I often just double up on whatever’s on hand. It’s always good. The recipe calls for…


Fine, I’ll admit it. I had a hankering for cake batter a couple of weeks back. Not cake-cake batter. Yellow cake batter to be exact. A few licks of a batter-coated rubber spatula, I reasoned, and I would be a happy woman. Simple pleasure. And then it dawned on me that one of my kid’s birthdays was the next day…so I actually had a legit excuse to mix up some batter, do some covert spatula-licking, and wind up with a birthday cake in the process!

First recipe I thought of called for buttermilk, which is not something that I happened to have in my fridge. And I wanted the cake batter licking to commence as soon…


World’s Best Fried Chicken

We have something of an obsession with fried chicken in my household.

You see, Dave’s dad owned Topsy’s Fried Chicken Restaurant on Route 6 in Swansea, Massachusetts “back in the day,” and I’m told he made the best fried chicken (and onion rings) known to mankind. The restaurant closed in 1973 when I was but a wee lass, and sadly, I never made it there from all the way on the other side of the bay. And the legend of Topsy’s has been passed along not only by Dave, but by legions of fried chicken fans who used to detour for a basket of hot, crunchy, juicy poultry.

Trouble is, Dave’s dad, God rest his soul, took the secret…


Bo Ssam

Ah, the power of suggestion. Last week, a piece in the New York Times reminded me of one of the best family dinners we had in 2011: a fabulous Friday evening savoring the Bo Ssam meal at Momofuku Ssam Bar. David Chang’s restaurant takes reservations for tables of 6-10 diners, who are served a life-changing whole slow-roasted pork shoulder to pick apart with tongs and assemble in delicate lettuce cups, topped with divine kimchi and other scrumptious fixings, all capped off with fresh slurpy oysters. Pork shoulder and oysters- well, isn’t that just the quintessential Shabbat dinner for every nice Jewish girl?!

The Times’ photo made my mouth water, and as I read the article, I…


Salted “Kitchen Sink” Cookies

These Salted “Kitchen Sink” Cookies are so damn good, it’s absurd. You like cookies? You like the combo of sweet and salty? You like pretzels? You like chips from both food groups: chocolate and potato? Then these cookies are a must-try.

The recipe comes from a Facebook friend who happens to be a superb caterer based in Stamford. I spied her photo of the cookies in the news feed one night, and instantly put the recipe on my to-do list. Let’s just say it rocketed up that list with a bullet! I made the cookies on Christmas Day, and the swoons began as soon as the first batch came out of the oven. They…


The Best French Onion Soup Gratinée

Sure, I’ve written about French Onion Soup before, but now that there’s a slight chill in the air and people are feeling sort of “autumny,” I couldn’t resist revisiting one of my favorite recipes. If I could have video’d the cheers and excited hugs last weekend when I announced I would be making my soup for dinner, you would’ve thought I’d told the boys that it had all been a huge mistake, and the Red Sox really were going to the World Series! But let’s not go there.

As I wrote previously, the inspiration for my soup is Thomas Keller’s recipe in the Bouchon cookbook. I cheat a little by using store-bought beef stock, but I…


Grilled Fish Tacos

We are completely smitten with grilled seafood tacos this summer, and these are so yummy that they even inspired my sister, who didn’t think she liked fish tacos, to declare that she needed the recipe to make them herself.

First of all, it’s fun for everyone assemble their own tacos. What’s better than a semi-customizable dinner? Second, the components are pretty easy to make, and again, you can customize to your heart’s content. I happen to love radish matchsticks on mine, but there’s nothing to stop you from adding whatever else you like.  And finally, I mean, they’re grilled fish tacos…YUM!

With lots of company over the weekend, I figured it would be an ideal time to try the…


(Optional) Chopped Salad

This is what I would very loosely call a recipe for the salad I’ve been making all summer, and I’ve named it “(Optional) Chopped Salad” because all the ingredients are optional, depending on your taste and what’s available that day. I’ve brought it to BBQs and served it to company, and everyone wants the “recipe,” which makes me giggle. It’s just what you like and what you’ve got, all chopped up nicely in a bowl.

Don’t like olives? Fugettaboutem! Have a few Kirby cukes around? By all means. Rather use goat cheese or no cheese at all? Be my guest. The key is to wind up with a fresh, crunchy, lightly-dressed salad that makes you happy and is…


Chocolate Cream Pie

Don't get me wrong, I loves me some fruit. Bursting berries, juicy pineapples, luscious mangos—all scrumptious treats. But for dessert, there's nothing as satisfying as something rich and chocolatey, crunchy and creamy. And man, this Chocolate Cream Pie(Saveur, Issue #126)fires on all cylinders.

I grew up eating the "semi-homemade" version of chocolate cream pie. My mom would boil up some My-T-Fine, pour it into a baked Oronoque crust from the freezer, chill it, and voilà! Chocolate cream pie! She'd serve it with a dollop of Cool Whip or a swirl of Reddi-Whip. Pardon me for a moment while I grab a barf bag.

This is the real thing, and we were lucky enough that Ben found…


Fake Shack Burgers

In honor of this week’s monumentally exhilirating announcement by Union Square Hospitality Group that Shake Shack will open its “first true roadside Shack” right here in Westport, CT-just a mere mile from my abode-I had to wax poetic about one of the dishes that’s been in my backlog for a few weeks now: the fake Shack Burger.

Full disclosure: the Reisers are completely obsessed with Shake Shack. The burgers have just the right juice/grease combination, the rolls are smushy and delish, the lettuce and tomatoes are fresh and pristine, the fries are crinkly and always hot, the custards rock, and the root beer is creamy, cold, and not overly sweet. Happiness is BenRei…