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

• Autumn Vegetable [Soup] with Sausage and Green Lentils, summer variation (Joanne Chang, Flour, too, p. 123; credited to Chef Aniceto) — my take
• Best Chicken Stew (Dan Souza, Cook’s Illustrated, November, 2013; also appeared in America’s Test Kitchen #1501: “Comfort Food Revisited“) — my take
• The Best Corn Chowder (J. Kenji López-Alt, SeriousEats) — my quick take
• The Best Vegetarian Chili (Lan Lam, Cook’s Illustrated, November, 2012; also appeared in America’s Test Kitchen #1324: “Chili and Stew Go Vegetarian“) — my take
• Classic Split Green Pea with Smoked Ham (Joanne Chang, Flour, too, p. 126; credited to Chef Aniceto) — my take
• Five Alarm Chili (Cook’s Country, August 2012; also Cook’s Country TV #610, “Get Your Chile Fix“) — my take
• Green Onion Soup (Yotam Ottolenghi, Plenty More, p. 87) — my take
• Green Split Pea Soup with Berkshire Bacon Batons (Deborah Krasner, Good Meat, p. 226) — my take

Starches

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

Vegetables

• Chef Corey’s New England-Style Baked Beans with Thick-Cut Bacon (Joanne Chang, Flour, too, p. 188) — my take
• Mung ki dal (lentils and onions and cumin and butter, oh my!)
• Rice and Lentils with Crispy Onions (Cook’s Illustrated, July 2014, pp. 8–9) — my take
• Zucchini and Cheese Pie (Elaine Louie, The Occasional Vegetarian, p. 245) — not recommended

Miscellaneous

• Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot (Lan Lam, Cook’s Illustrated, September, 2013; p. 24; also appeared on America’s Test Kitchen #1404 “A Modern Take on Pizza and Grilled Cheese” as presented by Bridget Lancaster) — my take