Recipes

Parmesan Broccolini

Parmesan-Broccolini

Unlike most kids, I grew up loving broccoli. My aunt would steam it and melt some salted butter on it. My mother would even mash it with tons of butter. We don’t see Broccolini often in Ireland, and when I discovered it in the States, I fell in love with the vegetable all over again. I like to think of Broccolini as the slender, elegant alternative to the thick stalks you usually find. Dress it in cheese, and you have broccoli that is runway ready!

Port-Marinated Skirt Steak with Roasted Grape Tomatoes

Port-Marinated-Skirt-Steak

How to win friends and influence people: cook this steak. Seriously, invite people you want to impress over and feed them this, and they will be saluting you by the meal’s end. The best part of this recipe is that the marinade, which is what truly makes it, is made up of ingredients that you’re likely to have in your kitchen already. The sharpness of soy, vinegar, port, and chili permeate the meat, so each bite is packed with flavor. Believe me, this recipe is fail-safe.

Cider Pork with Broccolini

Cider-Pork-Broccolini

The county I come from in Ireland, Tipperary, brews the best hard apple cider in the world. It’s called Bulmers Irish Cider in Ireland and is exported to the United States as Magners. In this recipe, any apple cider will do if you can’t find the best, and the nonalcoholic version works well, too. The vinegar and jelly enhance the apple flavor.

Cider Braised Chicken

Cider-Braised-Chicken

I have carried this recipe around with me for years, and I find myself making it three to four times a month. Cider is in my roots—it is one of the best products in County Tipperary, where I am from. The chicken just soaks up the cider vinegar, and to me, this dish is the perfect blend of tart, savory sour. PS: I’m a thigh man! Not only are thighs less expensive than chicken breasts, due to their fat content they are much harder to overcook.

Lemony Artichoke Spaghetti

Lemony-Artichoke-Spaghetti

This dish comes together as quickly as it takes to boil the water for the pasta. It was inspired by a trip to Seattle’s Pike Place Market. I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta. And believe me, they are—you don’t even need a protein in this dish because the effect is so meaty. This dish works well with either canned or jarred artichoke hearts.

White Bean Chicken Soup

White-Bean-Chicken-Soup

What I love most about this soup is its simplicity. The simple flavors of chicken and beans are easy comfort. And this soup is light on labor, so much so that I’ll be frank: It’s less about cooking and more about heating up good ingredients. Convenience is always key when you are pressed for time. This one is great as a quick lunch or snack when you are in a pinch.