by Terry Maczuga | Oct 13, 2020
Spicy Quince Sambal This tart and fiery condiment was inspired by the sambal of Cape Malay cooking, brought to South Africa by Indonesian and Malaysian slaves. Ingredients 2 tablespoons vegetable oil 4 garlic cloves, very finely chopped 3 red Thai chiles, very...
by Terry Maczuga | Oct 13, 2020
Mediterranean Chicken with Quince Ingredients 2 quinces, peeled cored and thickly sliced 1/4 cup flour 1/4 teaspoon ground black pepper 1 (3.5-pounds.) fresh whole chicken, cut up 3 Tablespoons olive oil, divided 1 large onion, peeled and chopped 2 cloves garlic,...
by Terry Maczuga | Oct 13, 2020
Chunky Pork and Apple Stew Ingredients For the stew: 4 thick-cut bacon slices (about 4 ounces), chopped 3 pounds boneless pork shoulder, cut into 2-inch chunks 1 teaspoon kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 1...
by Terry Maczuga | Oct 13, 2020
Farro Risotto with Caramelized Apples and Fennel Ingredients For the caramelized apples and fennel: 1 large honeycrisp apple, peeled and chopped (about 1.5 cups) 1 fennel bulb, trimmed and chopped (about 2 cups) 1 tablespoon olive oil 1 tablespoon butter 1/2 teaspoon...
by Terry Maczuga | Oct 13, 2020
Roasted Brussels Sprouts With Pears, Walnuts and Bacon Ingredients 1 pound Brussels sprouts 1 large Bosc or Comice pear 1 small onion or medium shallot, optional 3 tablespoons extra-virgin olive oil, plus more for the baking pan Kosher salt and freshly ground black...
