Cookery recipes

In American English we would normally call this page just “recipes”, but I wanted to make this page parallel to its sibling page for bakery recipes so “cookery” it is. As before, these are recipes that I have actually made, as opposed to things I might want to make some day, and the headings will eventually get split out into their own subpages.

Eggs

  • Caramelized Onion and Bacon Quiche (Joanne Chang, Flour, p. 241; variant of “Country Ham, Cheddar, and Tomato Quiche”, p. 240) — my take
  • Christopher’s Oven-Baked Potato and Red Pepper Tortilla (Joanne Chang, Flour, too, p. 93; credited to Chang’s husband, Christopher Myers) — my take

Fish

  • Herb-crusted Salmon (Cook’s Illustrated, May 2013; also featured on America’s Test Kitchen TV #1407, “Salmon and Latkes“, in 2014) — my take
  • Tuna salad — it may seem silly (doesn’t everyone know how to make tuna salad?) but I at least add some ingredient suggestions and nutrition details for my favorite simply tuna salad. I also rant a bit about what’s happened to the commercial canned tuna industry.

Meat

  • Best Chicken Parmesan (Cook’s Illustrated, March 2013; also featured on America’s Test Kitchen TV #14xx “Classic Italian Fare“) — I found the quick tomato sauce included with this recipe to be more interesting than the chicken parm itself, which was fine but uninspiring even fresh from the oven, and did not reheat especially well.
  • Braised Beef Short Ribs (Cook’s Illustrated, January 2009; also featured on America’s Test Kitchen TV in 2010) — tasty boneless short ribs in a red-wine sauce, in only three hours. I have made this several times; a single boneless short rib (at least as sold by the Whole Foods meat department) is a serving, and this recipe is for six. Would be nice to have a two-person variation, but braises like this are hard to cut down. My calculator says 792 calories, but this fails to account for the fat removed from the sauce after cooking (which, while much less than with bone-in short ribs, is still substantial). Usually have it with/over egg noodles, as shown in the magazine.
  • Buttermilk Fried Chicken (Diane St. Clair, The Animal Farm Buttermilk Cookbook, p. 96) — my take
  • Buttermilk Meat Loaf (Diane St. Clair, The Animal Farm Buttermilk Cookbook, p. 104) — my take
  • Comforting Risotto with Very Meaty Tomato Sauce (Martha Holmberg, Modern Sauces, pp. 60 and 69) — my take
  • Corey’s Homemade Chicken Potpie (Joanne Chang, Flour, too, p. 194) — my take
  • Glazed All-Beef Meat Loaf (Deborah Krasner, Good Meat, p. 61) — my take
  • Great Glazed Pork Tenderloin (Cook’s Illustrated, May 2009; online as “Maple-Glazed Pork Tenderloin“, also featured on America’s Test Kitchen TV #1005) — I made this for Sunday dinner at my parents’ house one night when my mother had bought pork tenderloin but had not chosen a recipe. The pork was tender and juicy, and the glaze was interesting and not too overpowering. Beware: the reduced glaze will solidify very quickly when taken off heat. We had it with red potatoes, poached pears, and creamed spinach.
  • Meatloaf (Joy of Cooking, 1997 ed.; “Meatloaf I” in later eds.) — my take
  • Old-Fashioned Stuffed Turkey (Marcus Walser, Cook’s Illustrated, November, 2009) with Sausage and Fennel Stuffing and Best Turkey Gravy
  • Red Wine-Braised Short Rib Sauce with Pappardelle or Polenta (Deborah Krasner, Good Meat, p. 94) — my take
  • Star Anise and Lemongrass Sloppy Joe bánh mi (Andrea Nguyen, The Banh Mi Handbook, p. 97) — my take

Pasta

  • Macaroni and Cheese with Bacon and Scallions — my recipe
  • Tagliatelle with walnuts and lemon (Yotam Ottolenghi, Plenty More, p. 75) — my take

Sauces

  • Very Meaty Tomato Sauce (Martha Holmberg, Modern Sauces, p. 60) — my take

Soups and stews

Starches

  • Buttermilk Mashed Potatoes (Diane St. Clair, The Animal Farm Buttermilk Cookbook, p. 139) — my take

Vegetables

Miscellaneous

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