Unlike a more traditional Scots shortbread, which would likely have ground oats, this recipe uses rolled oats, which gives it a hearty, crunchy texture that would be delicious crumbled over yogurt, or even in a bowl with milk like granola. Adapted by Robin Bellinger at Serious Eats, from a recipe originally in _Martha Stewart's Quick Cook_. http://bit.ly/df9s38
The pork brisket is precisely analogous to the beef brisket: it comes from the breast or lower chest, between the shank and the shoulder, or, in other words, the upper half of the "arm shoulder" primal. If you can get your butcher to leave the skin on, you will have acres of yummy crispy pork skin to snack on when this is done. Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/cWtNOl
The original recipe called for honey crystals, but they can be hard to come by; feel free to use them if you have them. You could even use plain white sugar if that's all you have. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/9aPG3T
Discounting kitchen staples that you should already have on hand (rice, onion, ground ginger, sugar, soy sauce, garlic, salt, pepper, oil, red pepper flakes), this should run you about $7 for the whole pot. Be sure the rice is COLD when you start - and expect your pot will need some scrubbing. Adapted from the Eat For Eight Bucks column by Robin Bellinger at Serious Eats. http://bit.ly/aNtL47
This is basically a pilaf with shrimp. Some green peas for color might go nicely as well. Adapted from a recipe in Tracey Ryder and Carole Topalian's _Edible: A Celebration of Local Foods_ by Caroline Russock at Serious Eats. http://bit.ly/bny3Wa
I don't really like pecans, so I substituted my favorite nut, cashews. Adapted from a recipe at Brown-Eyed Baker (http://bit.ly/drIKuy), but she adapted hers from Martha Stewart Everyday Food, Apr 2009.
The flavors of the classic Nicoise onion tart, translated into a pasta dish. Sacrilegious, perhaps, but delicious. Adapted from a French in a Flash recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9aKGL1
Forestière means "of the forest," and refers to dishes made with mushrooms, cream, and often ham. This is a rich, hearty veal stew in that tradition. If you wanted to cut down your own veal stew from a hunk of shoulder, that wouldn't be a bad thing, either. Use cubes of 1 to 1 1/2". Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9LuDb5