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Savory Wild Rice and Cornbread Stuffing
A savory accompaniment to roasted chicken or Thanksgiving turkey, this stuffing combines nutty-flavored wild rice with crumbled skillet cornbread, sausage, and plenty of fresh herbs. Baking the cornbread in a skillet ensures a buttery, toasted bottom crust. Rather than cube the bread, I crumble it before mixing with the rest of the ingredients. Wild rice adds even more texture. Since I will make this recipe many times during the holiday season, I keep fresh herbs on the windowsill for easy clipping. Whether you serve it for a holiday or cozy weeknight dinner, classic Thanksgiving sides like cranberry sauce and roasted vegetables round out the plate. The scent of fresh sage,…
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Mexican Chorizo
“Your glance scattered seeds. It planted a tree. I talk because you shake its leaves.” Excerpt from “Letter of Testimony” by Octavio Paz Mexican food and culture are irresistible to me – the warmth, the spices, the influence of the ancient. You may have even read some of my recipes for dishes such as mole roasted sweet potatoes and street corn with chile butter. With Día de los Muertos, the Mexican Day of the Dead holiday, coming up just after Halloween, here is a main dish to add to your celebration. Unlike its Spanish counterpart, Mexican chorizo is made from fresh pork. Where you may have noticed the hard, dried…
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Orechiette with Pesto and Crumbled Sausage
“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James In the heat of a summer afternoon, I was struck by the almost embarrassing amount of basil accumulating in my kitchen garden. As one of the more prolific herbs, basil growing tends to go like this: Prune it carefully, and it will thrive. Allow it to form a basil jungle, and it still seems to thrive. If you grow basil, there will be more than enough for batches of this delicious pesto. Alternately, you can find quality sweet basil at the market. Pick the most aromatic bunch since pesto…
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