cooking with wskg

Pork Souvlaki with Tzatziki and Tomato-Onion SaladStart to finish: 1 hourServings: 6 to 8In her book “Aegean,” Crete-born London chef Marianna Leivaditaki…

Roasted Carrots with Balsamic Raisins and Pine Nuts40 Minutes8 ServingsIn this simple side dish, carrots are roasted until caramelized, then combined with…

Chocolate FudgeMAKES ABOUT 3 POUNDSYou will need a digital or candy thermometer for this recipe. We developed this recipe using Kraft Jet-Puffed…

Chocolate Olive Oil CakeStart to finish: 11⁄4 hours (35 minutes active), plus coolingServings: 10 to 12This rustic chocolate cake is made with two…

Belgian Mashed Potatoes with Winter Vegetables (Stoemp)1 Hour8 ServingsStoemp (pronounced STOOMP) is a hearty Belgian dish of mashed potatoes mixed with…

Bacon-Wrapped Pork Roast with Peach SauceSERVES 8Wrapping a pork loin roast in bacon not only adds big, smoky flavor to the mild meat, but it also encases…

Green Beans with Browned Butter and Almonds25 Minutes4 ServingsThis easy one-pot side was inspired by classic green bean almondine. First, the beans…

Neorm Sach MoanSERVES 4This recipe is adapted from a dish by Nite Yun, owner and chef of Nyum Bai, a Cambodian restaurant in Oakland, California. You can…

Provençal Braised ChickenStart to finish: 45 minutesServings: 4Think of this dish as bouillabaisse made with chicken instead of seafood. Fresh…

Soy-Glazed Braised Brussels Sprouts35 Minutes4 ServingsTare (pronounced tah-reh) is a Japanese seasoning liquid typically made with a soy sauce base,…