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Articles by Kate Itrich-Williams
6 Gourmet Brands Hiding At Dollar Tree
Walk into a Whole Foods, an independent specialty grocery store, a Sprouts, or even a Trader Joe's, and you'll expect to see gourmet, specialty brands with high-quality ingredient lists with a high price tag to match. Walk into a Dollar Tree? Maybe not so much. But this discount store will surprise you. Hiding between canned soups and potato chips are plenty of gourmet snacks, convenience foods, and — especially — frozen items. What makes a product gourmet?
16 Tips And Hacks For Ordering Pizza Everyone Should Know Original
I eat a lot of delivery pizza. I've got two small kids, and I live in a neighborhood full of friends with similar families. Whether it's a small get-together with one other family or a large birthday party, an assortment of pizzas is often on the table. We're not alone. According to the USDA, about 1 in 8 Americans eats pizza on any given day. Most of this — 59% — is eaten in the home, and it's safe to say that not all of that home-eaten pizza is made from scratch.
Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook'
When I begin planning my Thanksgiving meal, the most contentious item is the turkey—okay, not the turkey itself, but its method of preparation. To brine or not to brine? To roast low and slow or hot and well-browned? Should it be flipped during cooking or spatchcocked for efficiency? After all of this deliberation, however, I most often just stick the bird in the oven and monitor its temperature carefully. In The Epicurious Cookbook, editor Tanya Steel offers a variation of the traditional method.
Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'
Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup. But after preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, I am a total devotee of pairing winter squash with sesame. Yotam Ottolenghi and Sami Tamimi have you roast the squash and onion in generous chunks in a super hot oven and then let them cool to room temperature.
Sweet Pea Soup From 'Kitchen Confidence'
Kelsey Nixon's pea soup in her new cookbook, Kitchen Confidence, is a perfect example of resourceful pantry cooking. If you keep frozen peas in stock (which, really, you should), you'll likely only need to grab a couple of basics—scallions and chicken broth—and you'll have this bright, zippy soup ready to eat in 30 minutes. Sure, you can get fancy with your toppings by adding crème fraîche and a few sprigs of tender pea shoots to the serving bowls.
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Tteokbokki From 'The World's Best Spicy Food'
Updated Mar. 11, 2020 (16) Tteokbokki is a Korean street food snack made primarily of chewy rice cakes and fiery, funky gochujang chili paste. In Lonely Planet's The World's Best Spicy Food, the cakes are tossed with slices of fried eomuk fish cake, cabbage, scallions, and garlic. Salty anchovy stock bolsters the gochujang and gochugaru chili flakes add even more heat. The final assemblage is unabashedly spicy, but impossible to put down.
Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'
As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts.
Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen
Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage. The ingredient list isn't too much different from you'd see in a mango salsa, but the technique (and resulting texture) certainly is. Morales cuts the mango into large, hearty chunks that can hold their own against the onion (sliced whisper-thin), spicy chiles, a douse of lime juice, and a flutter of cilantro.
Shredded Beef Enchiladas With Three-Chile Sauce From 'The Homesick Texan's Family Table'
I didn't grow up in Texas, but I did eat my fair share of Tex-Mex as a kid. Saucy burritos, sizzling fajitas, and giant bowls of cheese dip all hold fond places in my heart, even as I have grown to love a two-bite chorizo taco much. One of my favorite dishes to order at these restaurants was the enchilada platter, drenched in red sauce and smothered in melty Mexican blend cheese.
Leaf-Wrapped Salad Bites (Miang Kham) From 'Simple Thai Food'
Leela Punyaratabandhu's leaf-wrapped salad bites don't look like much. But these diminutive snacks in her new cookbook, Simple Thai Food, are far more intriguing than their name implies. Each wrap is filled with an array of Thai flavors—hot, sour, salty, and sweet all take a turn. Ginger and chilies bring the heat, lime adds tartness, dried shrimp gives each bite a burst of salinity, and coconut and peanuts contribute sweet nuttiness.
Pappardelle With Duck Ragu From 'Roberta's'
The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a duck ragù. As is the case with any meaty ragù, the sauce is hearty and rich.
Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'
As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls, and small pieces of sweet fruit.
Sardines in Spicy Tomato Sauce from 'The Adobo Road Cookbook'
For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia.
Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)
Updated Apr. 15, 2019 Spicy dishes often come with chiles on top to prepare diners for the fire lurking within. There are no extra peppers above Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice, but the deep fiery red of the chile oil should read as a warning sign to those wary of spice. But this chicken dish is not only about searing heat.
Mejadra from 'Jerusalem'
The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions.
Nigel Slater's Hot, Sweet Plum Chutney
Not much is better on a leisurely weekend afternoon than a snack of sharp cheese, good bread, and a homemade preserve or two (and maybe a glass of wine). Nigel Slater's Hot, Sweet Plum chutney from Ripe: A Cook in the Orchard is just the thing to round out a few slices of cheddar. Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame.
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