This cozy soup is my Polish-inspired take on kapuśniak, a traditional soup made with sauerkraut, potatoes, and smoked sausage. My version keeps the spirit of Slavic culinary traditions but relies on minimal, everyday ingredients. As a hunter, I almost always have venison in the freezer, so that’s what I like to use in place of…
One of the things I love most about recipe development is that you can start a recipe off with one idea and end up with something very different. This soup, for example, began as a riff on Olive Garden’s chicken gnocchi soup, but somewhere along the way nostalgia hit. The aromatic smell of leeks cooking…
Winter and spring are the best times to cook with carrots. Freezing temperatures convert the starches in the root vegetable to sugar, making them sweeter. Cooking them in the oven at high temperatures compounds that sweetness by caramelizing the outside. Roasted carrots are delicious and economical. Yet somehow they’re completely underrated! Of course, we want…
This recipe is a cross between two Italian classics: porchetta and milk-braised pork. When I saw the beautiful fat cap on the pork shoulder I picked up from my local butcher shop, I knew it needed to be scored and heavily seasoned with porchetta spices. After browning it much like a skin-on duck, (starting in…