I’ve updated the basic potpie before, using cabbage and white beans and giving it a sweet-potato-topped, curry-flavored twist. This version goes much further, to a deconstructed state: The filling is a chili-pepper-spiked turkey and black bean mix. It’s fresh, lively and light.
Slices of roasted potatoes, similar to thick chips, provide...
I do not have a revolutionary approach to peanut butter cookies to offer you. I am not an advocate of the three-ingredient approach: In my book, it’s not a cookie unless it has flour in it. Putting aside such radicalism, there are only a few potentially contentious ingredients in the basic peanut butter cookie formula, and for each of these I...
Some foods just naturally go together. And one of the most heavenly combinations, one of the purest expressions of goodness and hope for nature and mankind, is the magic that happens when mushrooms come together with cream.
The richness of the cream coats the umami earthiness of the mushrooms, giving this pairing a subtle power, an...
Potpies are just plain appealing, but the crust and filling are loaded with fat and calories.
Here, corn bread takes the place of a standard pie crust. It brings fiber, flavor and a savory-sweet homeyness to the dish. I like to start with the recipe on the back of a cornmeal package, but feel free to improvise.
I use cornstarch,...
