Sausages Braised in Cider with Apples and Onions
I can’t channel spirits, but I can channel recipes. Yesterday I was making an apple pie for our friends Jenny and Jared who were coming for dinner and I couldn’t quite figure out what to make for an entree. I knew I wanted it to be autumnal. I knew I wanted to use the apples that we picked this past weekend in Tivoli (the same apples that went into the pie). I knew pork needed to be involved (because pork + apples = good; haven’t you ever seen a pig with an apple in its mouth?). I wanted to serve it over polenta.
Roasted Halibut with Burst Cherry Tomatoes and Salsa Verde
When I’m cooking for a group, fish is probably the last thing I’ll usually make. Unlike chili or a stew or a sheet pan pizza, fish is fussy: overcook it, and you’ve ruined it. Plus fish is expensive: if you’re cooking for six people and you buy six salmon filets, you’re out at least fifty bucks. And if you want to sear those filets to get crispy skin (and who doesn’t like crispy skin?) you’re going to stink up your whole apartment.
