JeanMarie Brownson – Page 11

Leaves of tender bibb lettuce enclose a rich, savory filling of pork, garnished with carrot and radish shards.

Pork in lettuce wraps gets a Texas twist

May 31, 2019 at 4:03 p.m.

Throughout the year, I cook off-the-cuff versions of favorite dishes, such as chili, pizza, beef stew, roast chicken and vegetable soup. I employ subtle variations, inspired by dining out or...

A mix of sauteed peppers and onions crowns sausage and cheese sandwiches on toasted rolls.

Flavor-packed sausage sandwiches on roster for Super Bowl parties

March 12, 2024 at 12:14 p.m.

Sausages are synonymous with good times. Think about it. We grill them on hot summer days, top bratwurst with onions and mustard at music fests and indulge in frankfurters at...

Make 2 lasagnas, and freeze 1 for later

March 12, 2024 at 12:14 p.m.

A piping hot pan of lasagna takes the chill out of January. I fantasize about popping a tray of multi-layered goodness into a hot oven after an afternoon of cross-country...

A boneless pork loin, stuffed with sausage, pistachios and sweet spices, makes a beautiful holiday presentation.

How to stuff and roll pork for a stunning Christmas roast

March 12, 2024 at 12:14 p.m.

My penchant for tucking recipe notes, menus and snapshots into my cookbook pays off in dividends later. Searching for ideas for holiday meals, I discovered a menu I cooked for...

Date cake tastes like holidays, will make you forget fruitcake jokes

June 1, 2019 at 7:30 a.m.

Despite the jokes, we enjoy fruitcake in our house. Likewise, the dark fruit flavors of mincemeat, plum puddings, stolen and lebkuchen. They prove a bold contrast to all the sugar...

Sourdough pancakes make the cook looks like a hero because most of the preparation is done the night before. When overnight guests come to the breakfast table, the house smells delicious from the pancakes on the griddle.

Sourdough pancakes and biscuits: Your secret weapons for holiday guests

November 20, 2020 at 9:34 a.m.

Because we have always been big fans of San Francisco-style sourdough bread, our Alaskan tour guides made our mouths water every time they referred to the common nickname for a...

A split chicken is easier to work with than a spatchcocked bird. Before roasting, cut out the backbone with kitchen shears, then split the bird in half through the breast bone with a large chef's knife.

Sheet-pan roasted chicken a lesson in kitchen economy, good eating

May 31, 2019 at 4:03 p.m.

I cook for others all week long — on the job and then at home. On Sundays, I cook what I want to eat. I crave simple food, so my...

Kusanya Cafe is the kind of place where you can get a cup of coffee, check out the community board, print a school paper or simply jump on the internet. You'll see people huddled together over papers strewn across the wood tables or someone walking in simply to say hello to the small staff. Because the nonprofit cafe roasts its own coffee on-site in small batches, don't hesitate to order that lavender iced latte ($3.49) or a plain cup of coffee. The breakfast and lunch menu is lush with references to famous musicians, like the Lupe Tabasco breakfast sandwich ($2.29). It features a thin egg patty, with melted cheese and Sriracha on ciabatta, and you can add sausage, spinach and tomato for an extra charge. The cozy and brightly lit environment is exactly where you want to catch up on some work or meet up with friends. 825 W. 69th St., 773-675-4758, <a href="http://www.kusanyacafe.org/">kusanyacafe.org</a> — Grace Wong

Fall colors enliven salads, plus savory pull-apart bread you need to make now

July 1, 2019 at 3:13 p.m.

I already miss the vine-ripened tomato and basil salads of the warmer months. Turning out fall salads proves more challenging, but not at all impossible. Think fall colors. Reds from...

Ramen Takeya devotes an entire section of its menu to "otsumami" or drinking foods — nestled among them the Japanese street snack takoyaki. The ball-shaped snacks are made with a batter that crisps up into a golden shell while remaining creamy and soft inside. Hidden away are Chiclet-size pieces of octopus, tiny surprises in the center of each ball. Six balls are served in a red and white paper boats and drizzled with sweet and salty Japanese barbecue sauce, creamy mayo, aonori (dried seaweed) and fishy-but-in-a-good-way bonito flakes (cured fish shavings). Between the crispy-meets-creamy texture and the sweet-meets-salty flavors, it's easy to see how a refreshing beer (or soda, for non-drinkers) would pair nicely. $6. 819 W. Fulton Market, 312-666-7710, <a href="http://www.ramentakeya.com/">ramentakeya.com</a> — Grace Wong

How to get stuffed peppers right — the peppers, the sauce, the filling

May 31, 2019 at 4:02 p.m.

Fresh peppers, hot and spicy, sweet and crunchy, are the ultimate quick change artists. I roast poblanos and jalapenos for Mexican-style rajas, puree red and orange bells into soups and...

Filling up on halibut during Alaskan adventure inspires recipes back home

May 31, 2019 at 1:53 p.m.

Alice, our naturalist guide in Talkeetna, Alaska, says she cried when her freezer malfunctioned. She lost more than 100 pounds of halibut from a recent fishing expedition. Only one week...

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