Ethiopian Stewed Collard Greens (Gomen Wat) Start to finish: 1 hour (20 minutes active) Servings: 4 Gomen wat translates as “collard greens stew.” In Ethiopia, we tasted multiple versions of the hardy greens braised with beef (in which case, the dish is called gomen besiga), but we prefer the lighter, brighter, more flavorful version in […]
Brown Ale Turkey and Gravy 31⁄2 hours (30 min active) 10 servings How to roast the thanksgiving turkey has turned into an annual ordeal. The debate over brining alone is enough to make one consider going vegetarian. And of course there’s the finicky business of how to get the thigh and breast meat to cook […]
Fettuccine Alfredo Start to finish: 30 minutes Servings: 4 to 6 Made the Italian way, fettuccine Alfredo bears little resemblance to the unctuous, cream-based pasta dish that’s popular in the U.S. We scoured Italy for the best versions, and our favorite was prepared by home cook Francesca Guccione in Castelnuovo di Porto, just outside Rome. Rich, luxurious […]
One Pan Turkey Breast and Stuffing SERVES 8 TO 10 We were after a holiday-worthy turkey and stuffing cooked together in one pan, not just to cut down on dirty dishes but also to create a stuffing packed with savory poultry flavor. For an homage to classic Thanksgiving stuffing, we used a combination of sage, […]
Colima-Style Shredded Braised Pork Start to finish: 53⁄4 hours (40 minutes active) Servings: 8 The state of Colima on the western coast of Mexico is home to the pork dish called tatemado de Colima. Dried chilies, spices and aromatics, all blended to a smooth puree, are key flavorings, but a defining ingredient, other than the […]