Hostable with Nanette Stoll
Photography by Sina Mizrahi
My general approach to cooking is healthy. We prefer roasted vegetables over kugels, and grilled chicken above all. I try to make sure that the food is well-seasoned and colorful so that it’s inviting. I like when there’s a good balance of savory and sweet flavors and that there are eye-catching colors on the menu as a whole.
Chicken soup is non-negotiable in our house, and I like to serve it with noodles, sometimes kneidlach, and freshly cooked vegetables such as carrots and zucchini. Occasionally I’ll stick in poached chicken necks too.
I’m a huge fan of barbecued chicken and can be found standing in front of the Weber, rain or shine, unless the snow and ice is too formidable for me to uncover the barbecue. I like using a homemade dry rub for the chicken, then glazing it with prepared barbecue sauce in the last five minutes of cooking.
Side dishes are almost exclusively roasted vegetables. I prepare two or three vegetable sides, including Miriam
(Pascal) Cohen’s recipe for roasted snow peas and mushrooms, mock breaded cauliflower, roasted kabocha squash, sweet and spicy baby carrots, and/or peppers and sausage. I also serve some type of rice, such as coconut rice, a rice and noodle pilaf, or basmati rice with dried cranberries and almonds.
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