Cesare marinates our meaty heritage breed spare ribs in a medley of familiar Italian ingredients, as well as spezie forte, a complex, often secret spice blend, that is unique to each Italian butcher. He roasts the ribs before marrying them with wine and tomato. They simmer away lazily until melt-in-your-mouth tender.
This is a delicious and cozy dish seasoned with warm spices for a slightly spicy result. Wonderful served in the fall, the goat meat is balanced the harissa spice and pairs beautifully with hearty lentils. We love using NY Shuk's Harissa and Burlap & Barrel's dry spices!
"I turn to this recipe — adapted from the French chef Madeleine Kamman, who died in the summer of 2018 — when cool weather is on the horizon. Perhaps it’s the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it’s an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too." — Florence Fabricant
"Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won’t use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside." — Florence Fabricant
"This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select — and they can be black or green instead of red — are sweet and have green stems, an indication of freshness." — Florence Fabricant
"The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu. It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking. I made a pesto with escarole. Among Ashkenazi Jews the bitter herb, or maror, on the ceremonial Seder plate is usually horseradish. But for Sephardic Jews, it is usually a green vegetable like escarole, which Ashkenazi Jews may sometimes include. I spread the pesto on the boned thighs, then enclosed the filling. Matzo meal encouraged a golden crust. The chicken needs no tending during the Seder service. It's a good idea to pray for leftovers, because the chicken, sliced into rounds, is delicious for lunch." — Florence Fabricant
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