Hannah Klinger

Recent Posts By Hannah Klinger

Great New Flavor: Gary and Kit’s Dukkah Spice Blends

Gary and Kit of the Clif Family Winery in Napa Valley have added a line of gourmet foods to their label, including olive oils, mustards, preserves, spiced nuts, and chocolates. Their Dukkah blends, nut and spice mixtures popular in Egypt, range from warm and buttery (sesame and pistachio) to hot and sweet (coconut and hazelnut). Sprinkle over soups, or serve […]

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Great Flavor: Lucini Trentino Apple Balsamic Vinegar

Lucini Trentino Apple Balsamic Vinegar Balsamic vinegar used to be a finishing touch, much like an expensive olive oil or a flaky sea salt. Lucini, based in Italy, has changed the game, making small-batch vinegars that work well in marinades and vinaigrettes, or simply drizzled over fruit. The apple balsamic has a rich, pressed-apple flavor and no cloying sweetness. Use […]

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Peak Season: It’s Turnip Time!

Garlicky Turnip Fries with Pomegranate Ketchup Place 2 baking sheets in oven. Preheat oven to 450°. Combine ¾ cup pomegranate arils, ¼ cup chopped shallots, and 2 tablespoons cider vinegar in a mini food processor; process until blended. Strain through a sieve into a saucepan; discard solids. Stir in 3 tablespoons sugar, 1 teaspoon tomato paste, and 1/8 teaspoon salt. […]

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Global Finds: Preserved Lemon

Pickling mellows and rounds out the lemon flavor. Find in Middle Eastern markets. ROASTED CHICKEN THIGHS WITH PRESERVED LEMON Preheat oven to 425°. Combine 1½ tablespoons finely chopped preserved lemon, 1 tablespoon softened unsalted butter, 1 teaspoon olive oil, ¼ teaspoon freshly ground black pepper, and 2 minced garlic cloves. Rub butter mixture evenly under skin of 8 bone-in chicken […]

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How to Cook for a (tiny) Thanksgiving Crowd

I am incredibly enamored by Jennifer Drawbridge’s take-no-prisoners attitude to cooking for a crowd in our November 2013 issue. I, too, love the challenge of preparing and executing a feast for many—from the meditative rhythm of trimming dozens of Brussels sprouts, to final flourishes on several dishes as they hit the table. But my family is small, spread far and […]

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My First Thanksgivingukkah

If you’ve paid any attention to the late-night talk show barbs and the wry-witted, pun-centric buzz online, you’ll know that Thanksgiving and Hanukkah fall on the same date this year. It’s a once-in-a-lifetime cyclical snafu, one that many are enjoying (like Asher Weintraub, 9-year-old inventor of the Menurkey) while many roll their eyes. The switch for me has meant that […]

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Peak Season: Pomegranate

To extract the juicy arils from a pomegranate, score an X on top and open like a flower. Gently remove arils in a bowl of cold water; any peel or pith will float to the top. JICAMA-POMEGRANATE SALAD Combine 3 cups julienne-cut peeled jicama (about 1 medium), ½ cup pomegranate arils, 1/3 cup vertically sliced red onion, and ¼ cup […]

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Peak Season: Comice Pears

These pears are drippingly juicy and sugar-sweet, their flavor full of complex floral and spice notes. Perfect for eating out of hand, they also make fantastic fall salads. COMICE PEAR AND ENDIVE SALAD Combine 1½ tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, ¼ teaspoon Dijon mustard, ¼ teaspoon honey, and 1/8 teaspoon salt in […]

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A Sorely Learned Lesson in Flavor

I’m in the homestretch of my culinary degree, taking my final make-or-break practical exam just before Thanksgiving. Think of an episode of Iron Chef, except no helpers, a bit more time, and a very specific menu (creativity is not encouraged). Every week we make one element from the test, and get graded accordingly. And every week, I’ve gotten points taken […]

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Global Finds: Pickapeppa Sauce

This mellow, slightly sweet Caribbean condiment has been called the Jamaican ketchup. The blend of tomatoes, mangoes, raisins, tamarind, and cane vinegar makes an excellent marinade for grilled chicken and pork. Look for it on the international aisle. Try it out: Pickapeppa Chicken and Mango Kababs Combine 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces; ¼ cup […]

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