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Tuna on Toast | 1 tablespoon extra-virgin olive oil (preferably Spanish) | 1 medium yellow onion, thinly sliced | 1/2 teaspoon sea salt, divided | 4 plum tomatoes, halved lengthwise | 1 baguette, cut into 16 slices (1/2 inch each) and toasted | 1 can (6 ounces) Spanish oil-packed bonito tuna (such as Ortiz), drained and flaked | 1 tab... | 1. Heat oil in a medium pan over low heat. Cook onion until golden brown, about 30 minutes. (Add 1 to 2 tablespoons water if onions stick.) Add 1/4 teaspoon sea salt; set aside. Place a grater over a bowl. Rub cut surfaces of tomatoes across grater. Discard skins. Add remaining ¼ tsp salt. Spread grated tomato over toa... | tuna-on-toast-358711 | |
Red Curry of Lobster and Pineapple | One 14-ounce can unsweetened coconut milk | 2 tablespoons red curry paste | 1 1/2 tablespoons fish sauce (nam pla) | 1 (packed) tablespoon grated palm sugar (jaggery) or light brown sugar | 8 ounces Chinese long beans or green beans, ends trimmed | 4 slices peeled fresh ginger | 2 makrut lime leaves or grated zest of 1... | 1. Simmer 1/4 cup of the coconut milk in a heavy large saucepan over medium heat for 5 minutes, or until the oil separates from the milk. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green bean... | red-curry-of-lobster-and-pineapple-51222010 | |
Night Flower | 8 ounces almond syrup* | 10 raw blanched almonds | 8 ounces distilled or tap water | 1/2 cup dried jasmine flowers* | 24 ounces distilled or tap water | Juice of 1 lime | 1/4 cup granulated honey* | 2 ounces almond elixir | 2 ounces jasmine elixir | 2 ounces simple syrup | Ice | 9 ounces soda water | *Almond syrup, dri... | 1. In a small saucepan, bring the almond syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Almond elixir can be prepared in advance and refrigerated up to 2 weeks. 2. In a small saucepan, bring the jasmine flo... | night-flower-363852 | |
Roast Lobster with Pink Butter Sauce (Langouste Rôtie au Beurre Rose Hostelleries Saint-Roch) | 1 1/4–1 1/2 pound lobster | 1/4 cup unsalted butter, melted | Kosher salt, freshly ground pepper | 1/4 teaspoon herbes á tortue (or a pinch each of dried thyme, dried oregano, dried basil, and dried marjoram) | 1 cup pink butter, recipe follows | 1 cup dry red wine | 2 tablespoons minced shallot | 1/2 teaspoon dried th... | 1. Into a large kettle of boiling salted water plunge the lobster and boil it, covered, for 2 minutes. Transfer the lobster with tongs to a buttered baking dish and with kitchen shears cut down the back of the shell without piercing the flesh. 2. Sprinkle the lobster with salt and pepper, brush it with the butter, and ... | roast-lobster-with-pink-butter-sauce | |
Corn and Bell Pepper Chowder | 4 cups fresh or frozen corn kernels (thawed if frozen), divided | 2 cups low-salt chicken broth, divided | 3 tablespoons butter | 1 red bell pepper, chopped | 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes | 3 large shallots, chopped | 2 tablespoons whipping cream | Chopped green onions | 1. Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minut... | corn-and-bell-pepper-chowder-237891 | |
Yellow Rice | 2 tsp. vegetable oil | 2 medium shallots, finely chopped | 1 garlic clove, finely chopped | 1½ cups jasmine or basmati rice, rinsed | 2¼ cups low-sodium chicken broth | 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt | ½ tsp. ground turmeric | 1. Heat 2 tsp. vegetable oil in a heavy medium saucepan over medium-high. Cook 2 medium shallots, finely chopped, and 1 garlic clove, finely chopped, stirring often, until softened and just beginning to brown, about 2 minutes. Add 1½ cups jasmine or basmati rice, rinsed, and stir to coat. 2. Add 2¼ cups low-sodium chic... | yellow-rice-11459 | |
Banana Bread With Variations | 1 stick butter, melted, plus softened butter for greasing | 2 cups flour | 1/2 teaspoon salt | 1 1/2 teaspoons baking powder | 1 cup sugar | 3 very ripe bananas, mashed with a fork until smooth | 2 eggs | 1 teaspoon vanilla extract | 1/2 cup chopped walnuts (optional) | 1/2 cup shredded unsweetened coconut (optional) | 1. Heat the oven to 350°F. Grease a 9x5-inch loaf pan with softened butter. 2. Whisk together the flour, salt, baking powder, and sugar in a large bowl. 3. Mix together the melted butter and mashed bananas in a separate bowl. Beat in the eggs and vanilla until well combined. Stir this mixture into the dry ingredients j... | banana-bread | |
Winter White Salad | 1 tablespoon whole-grain or coarse-grain mustard | 2 tablespoons white-wine vinegar | 1/2 cup heavy cream | 1/2 teaspoon salt | 1/4 teaspoon white pepper | 1/2 medium head cauliflower (3/4 pound), stems discarded and florets cut lengthwise into 1/4-inch slices (3 cups) | 2 Belgian endives, leaves separated and cut diag... | 1. Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended. 2. Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl. Add endives, cabba... | winter-white-salad-108873 | |
Jumbo Shrimp with Chive Butter | 1/4 cup Dijon mustard | 1/4 cup fresh lemon juice | 1 cup (2 sticks) butter, melted | 6 tablespoons chopped fresh chives | 36 uncooked jumbo shrimp, peeled, deveined, butterflied | Whole chives | 1. Preheat broiler. Place mustard in bowl; whisk in lemon juice, then melted butter. Add chopped chives. Season with pepper. 2. Arrange shrimp, cut side up, on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passin... | jumbo-shrimp-with-chive-butter-236190 | |
Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta | 4 1/2 8-ounce bottles clam juice | 2 1/4 cups (or more) water | 3/4 cup heavy whipping cream | 1 1/2 cups polenta (coarse cornmeal) | 3/4 teaspoon hot pepper sauce | Coarse kosher salt | 2 tablespoons extra-virgin olive oil | 12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened |... | 1. Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes. Add hot pepper sauce; season with salt and freshly ground pepper. Cover to keep war... | shrimp-scampi-with-quick-preserved-lemon-and-fennel-on-polenta-360729 | |
Boathouse Punch | Peels of 4 lemons | ½ cup superfine sugar | 1 (1-liter) bottle gin (I recommend Bombay Dry or Bombay Sapphire) | 1 (750-ml) bottle Aperol | 12 ounces St. Germain elderflower liqueur | 12 ounces lemon juice | 12 ounces orange juice | 12 ounces grapefruit juice | Large ice block | 1 (750-ml) bottle sparkling rosé wine | ... | 1. Place the lemon peels in a bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour, or overnight. 2. In a large punch bowl, combine the gin, Aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 mi... | boathouse-punch-56389846 | |
Roasted Cauliflower and Radicchio Salad | 1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups) | 1/2 cup plus 1 tablespoon extra-virgin olive oil | 3/4 teaspoon salt | 1/4 teaspoon black pepper | 1/4 cup white-wine vinegar | 1 1/2 tablespoons finely chopped shallot | 2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wi... | 1. Put oven rack in middle position and preheat oven to 450°F. 2. Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 mi... | roasted-cauliflower-and-radicchio-salad-230966 | |
Apple Raisin Bread Pudding | 8 slices cinnamon raisin bread, quartered | 1 lb Golden Delicious apples (2 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise | 1/2 cup plus 3 tablespoons sugar | 3 cups half-and-half | 6 large eggs | 1. Put oven rack in middle position and preheat oven to 375°F. 2. Arrange bread in 1 layer on a large (17- by 13-inch) baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet. Leave oven on. 3. Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch no... | apple-raisin-bread-pudding-232635 | |
Apple and Fig Custard | 4 tablespoons unsalted butter, plus more for dish | 2 tablespoons demerara sugar, plus more for sprinkling | 1/2 cup granulated sugar | 2 teaspoons finely grated lemon zest | 1 vanilla bean, halved lengthwise | 3 large eggs, room temperature | 2/3 cup whole milk, room temperature | 2 tablespoons apple brandy or dark ru... | 1. Place rack in top third of oven; preheat to 450°F. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant. ... | apple-and-fig-custard | |
Apple Cheese Wraps | 1 granny smith apple | 1 slice lemon | 2 slices cheddar cheese, cut in half | 2 slices deli turkey or ham, cut in half | 1. 1. Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown. 2. 2. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). 3. 3. Place an apple slice and a cheese slice on top of the... | apple-cheese-wraps-56389888 | |
Beef Lo Mein | 8 ounces lo mein noodles or spaghetti | 1/2 teaspoon kosher salt, plus more | 1/2 cup oyster sauce | 1/4 cup low-sodium soy sauce | 1/4 cup rice wine vinegar | 3 tablespoons honey | 1 1/2 pounds flank steak, chilled | 1/2 teaspoon freshly ground black pepper, plus more | 2 tablespoons plus 1 teaspoon toasted sesame oil... | 1. Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside. 2. Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl. 3. Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1... | easy-beef-lo-mein | |
Manicotti | 3 tablespoons olive oil | 1 medium onion, chopped | 3 garlic cloves, minced | 2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped | 1/2 cup water | 1 teaspoon sugar | 1 teaspoon salt | 1/4 cup chopped fresh basil | 3 large eggs | 1 1/2 cups water | 1 1/4 cups all-purpose flour ... | 1. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally... | manicotti-109442 | |
Meyer Lemon Cream With Graham Crackers and Sea Salt | 3 large eggs | 2/3 cup sugar | 2 teaspoons finely grated Meyer or regular lemon zest | 1/2 cup fresh Meyer or regular lemon juice | 2 tablespoons unsalted butter, cut into pieces | 1 1/2 cups chilled heavy cream | 6 graham crackers, crumbled | Flaky sea salt (such as Maldon) | 1. Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes. 2. Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you're not trying to aerate the mixture, so keep blende... | meyer-lemon-cream-with-graham-crackers-and-sea-salt-51214830 | |
White Chocolate and Cardamom Rice Pudding with Marmalade and Cointreau Sauce | 1/2 cup short grain rice | 1/3 cup golden baker's sugar | 1 1/3 cups 1% milk | 1/2 cup half-and-half | 3 whole cardamom pods, seeds removed and ground to a powder | 3 1/2 oz white chocolate, grated | 1/3 cup marmalade | 1/3 cup Cointreau | 1. Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder. 2. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry. 3. Remove from the heat and stir in th... | white-chocolate-and-cardamom-rice-pudding-with-marmalade-and-cointreau-sauce-364130 | |
Wild Rice Dressing with Roasted Grapes and Walnuts | 6 tablespoons (3/4 stick) butter | 1 cup chopped shallots (about 4 large) | 1 cup chopped celery (about 3 stalks) | 2 cups wild rice (about 12 ounces) | 4 1/2 cups (or more) low-salt chicken broth | 1 tablespoon dried thyme | 1/2 teaspoon coarse kosher salt | 1 cup long-grain brown rice | 1 1/2 cups red seedless grapes... | 1. Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until... | wild-rice-dressing-with-roasted-grapes-and-walnuts-240384 | |
Za’atar Chicken With Garlicky Yogurt | 4 chicken legs (thigh and drumstick; about 2 1/2 lb. total) | 2 medium red onions, cut into 1"-thick wedges | 2 heads of garlic, halved crosswise, plus 2 cloves | 1 lemon, quartered, seeds removed | Kosher salt | 1/3 cup extra-virgin olive oil | 1 1/2 cups plain whole-milk Greek yogurt | 3 Tbsp. za’atar | 1 tsp. ground... | 1. Preheat oven to 325°F. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact... | za-atar-chicken-with-garlicky-yogurt | |
Grilled Squid with Chile Dressing And Radishes | 3 dried ancho chiles | 2 dried chiles de árbol | 1 dried pasilla chile | 1 dried ají amarillo chile | 2 large or 4 small radishes | 2 garlic cloves | 2 tablespoons sherry vinegar or red wine vinegar | 1 tablespoon fresh lemon juice | 1 teaspoon honey | 1/2 teaspoon smoked paprika | Kosher salt, freshly ground pepper | ... | 1. Place ancho chiles, chiles de árbol, pasilla chile, and ají amarillo chile in a large heatproof measuring glass and pour boiling water over to submerge. Cover with plastic wrap and let sit until chiles are softened, 20–25 minutes. Drain. 2. Remove seeds from chiles; discard. Remove tops from radishes and coarsely ch... | grilled-squid-with-chile-dressing-and-radishes | |
Roasted Broccoli With Savory Dill Sauce | 4 heads of broccoli (about 2½ lb. total), quartered lengthwise through stems | 3 Tbsp. plus ½ cup extra-virgin olive oil | Kosher salt | 2 medium shallots, coarsely chopped | 4 garlic cloves | ½ cup raw black walnuts or walnuts | 1 Tbsp. plus 1½ tsp. Calabrian chile paste | 1 Tbsp. light or dark brown sugar | 3 (packed... | 1. Preheat oven to 450°. Arrange 4 heads of broccoli (about 2½ lb. total), quartered lengthwise through stems, in a single layer on a rimmed baking sheet; drizzle 3 Tbsp. extra-virgin olive oil over and season with kosher salt. Toss to coat, then roast until tender and browned in spots, 25–30 minutes. 2. Meanwhile, pul... | ba-syn-roasted-broccoli-with-savory-dill-sauce | |
Big-Batch Parmesan Polenta | 1 Tbsp. kosher salt | 3 cups polenta (coarse cornmeal) | 1½ cups finely grated Parmesan | 1 tsp. freshly ground black pepper | 1. Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30–35 minutes. Remove from heat and stir in Parmesan and pepper. | big-batch-parmesan-polenta | |
Roasted Beets with Grapefruit and Rosemary | 4 pounds medium beets (any color), scrubbed | 1/2 cup extra-virgin olive oil, divided, plus more for drizzling | Kosher salt | 1 large grapefruit | 2 medium shallots, thinly sliced into rings | 1/3 cup red wine vinegar | 1/3 cup rosemary leaves | 1. Preheat oven to 400°F. Toss beets with 1/4 cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. 2. Let beets cool, then rub off skins... | roasted-beets-with-grapefruit-and-rosemary | |
Chiffon Cake | 2¼ cups (315 g) all-purpose flour | 2 tsp. baking powder | 1½ cups (300 g) sugar | ¾ tsp. salt | ½ cup vegetable oil, such as safflower or sunflower | 6 large egg yolks | ¾ cup water | 2 tsp. vanilla extract | 1½ tsp. lemon zest, grated | 10 large egg whites | ¼ tsp. cream of tartar or lemon juice | 1. Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan. 2. Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk toget... | chiffon-cake | |
Portobello Mushrooms With White Beans and Prosciutto | 4 large portobello mushroom caps, gills removed | 4 teaspoons olive oil, divided | 2 teaspoons balsamic vinegar | 1/4 cup finely chopped shallots | 2 teaspoons finely chopped garlic | 1 teaspoon chopped fresh rosemary | 1 can (19 ounces) cannellini beans, rinsed and drained | 1/4 cup reduced-sodium chicken broth | 1 ou... | 1. Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoon... | portobello-mushrooms-with-white-beans-and-prosciutto-51203820 | |
Bread Pudding with Warm Bourbon Sauce | 4 large eggs | 1 cup whole milk | 1 cup whipping cream | 1/4 cup sugar | 1 teaspoon vanilla extract | Pinch of salt | 4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces | 1/2 cup pecans, toasted, chopped | Bourbon Sauce | 1. Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally. 2. Preheat oven to 375°F. Place bread pudding in large metal... | bread-pudding-with-warm-bourbon-sauce-102163 | |
Penne Rigate with Mixed Greens and Pine Nuts | 1 lb penne rigate | 3 tablespoons unsalted butter | 3 tablespoons olive oil | 1/4 cup pine nuts (1 1/4 oz) | 1 teaspoon chopped garlic | 2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean"; 16 to 20 cups) | 1/2 teaspoon salt | 1/2 teaspoon black pepper | 1/2 cup finely gra... | 1. Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander. 2. Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, s... | penne-rigate-with-mixed-greens-and-pine-nuts-232975 | |
Fearless Sous Vide Poached Eggs | 6 large eggs | 1. Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F—not 150°F. 153°F. 2. Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn’t crack.) Cook 25 minutes. 3. Transfer eggs to an ice b... | fearless-sous-vide-poached-eggs | |
Sardine Toasts With Tomato Mayonnaise and Fennel | 1 1/2 pounds plum tomatoes (about 10), halved lengthwise | 1/4 cup olive oil | Kosher salt | 1/2 teaspoon fenugreek seeds | 1/4 teaspoon cumin seeds | 1/4 teaspoon black peppercorns | 1/2 cup mayonnaise | 4 (3/4-inch-thick) slices country-style bread | 3 tablespoons olive oil, divided | 1 small fennel bulb, quartered l... | 1. Preheat oven to 500°F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20–25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring of... | sardine-toasts-with-tomato-mayonnaise-and-fennel | |
Lemon-Pistachio Israeli Couscous | 1 preserved lemon | 1/2 cup (30g) chopped fresh flat-leaf parsley | 2 tablespoons salted or unsalted butter, at room temperature | 1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins) | 1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole) ... | 1. 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon. 2... | lemon-pistachio-israeli-couscous-51232810 | |
Tea-Smoked Duck Breast with Pears and Blueberry Jus | 2 (3/4-pound) boneless Moulard* duck breast halves with skin | 1/8 teaspoon freshly ground black pepper | 3/8 teaspoon fine sea salt | 4 scallions, white and light green parts only, finely chopped | 1/2 teaspoon ground cinnamon | 1/8 teaspoon ground ginger | 1 whole star anise | 2 large sweet potatoes (about 1 pound to... | 1. Rinse breasts and pat dry. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below. Sprinkle breasts with pepper and teaspoon salt. 2. In large bowl, stir together scallions, cinnamon, ginger, remaining 1/8 teaspoon salt, and star anise. Add duck breasts and t... | tea-smoked-duck-breast-with-pears-and-blueberry-jus-240799 | |
3-Ingredient Maple-Cardamom Salmon | 3 tablespoons olive oil | 2 tablespoons maple syrup | 1 teaspoon ground cardamom | 1 (1 1/2-pound) skin-on salmon fillet | 2 teaspoons kosher salt | Dill sprigs (for serving; optional) | 1. Preheat oven to 275°F. Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes. 2. Season each side of salmon with 1 tsp. salt. Bake until salmon is firm but still pink in the center, 22–25 minutes (... | 3-ingredient-maple-cardamom-salmon | |
Frisée, Radicchio, and Fennel Salad With Mustard Vinaigrette | ¼ cup pine nuts | 1 medium fennel bulb, stalks and fronds removed, and base trimmed | 6 ounces radicchio, halved and thinly sliced crosswise (4 cups) | 6 ounces frisée, torn into 2-inch pieces (5 cups) | ½ cup fresh mint leaves | 3 tablespoons extra-virgin olive oil | 3 tablespoons red wine vinegar | 1 tablespoon finel... | 1. Heat oven to 350°F with rack in middle. 2. Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool. 3. Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel... | frisee-radicchio-and-fennel-salad-with-mustard-vinaigrette-395392 | |
Warm Cauliflower and Herbed Barley Salad | 1/2 cup pearled barley | Kosher salt | 1 tablespoon finely grated lemon zest | 3 tablespoons fresh lemon juice | 1 tablespoon mayonnaise | 1 teaspoon Dijon mustard | 6 tablespoons olive oil, divided | Freshly ground black pepper | 1 head cauliflower, cut into florets | 1 15-ounce can gigante, corona, or butter beans, r... | 1. Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside. 2. Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt an... | warm-cauliflower-and-herbed-barley-salad-51148400 | |
Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts | 3 tablespoons lingonberry preserves, divided | 1 tablespoon Dijon mustard | 1 tablespoon red wine vinegar | 1/2 cup canola oil | 1 large unpeeled Granny Smith apple, coarsely grated, divided | 1/2 cup walnut halves, toasted , divided | 4 cups thinly sliced red cabbage | 1. Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper. 2. Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with eno... | red-cabbage-salad-with-green-apple-lingonberry-preserves-and-toasted-walnuts-356771 | |
Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic | 6 garlic cloves, chopped (about 1/4 cup) | 1/2 teaspoon dried hot red pepper flakes | 1/4 cup extra-virgin olive oil plus additional for drizzling | 2 (10-ounce) packages frozen chopped broccoli (not thawed) | 3/4 teaspoon salt | 1 (15-ounce) can chickpeas, rinsed and drained | 1/2 pound whole-wheat spaghetti | Accompa... | 1. Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until he... | whole-wheat-spaghetti-with-broccoli-chickpeas-and-garlic-231366 | |
Flannel Factor | 1 oz. dark rum | 1 oz. rye | 1 oz. cold brew coffee concentrate | 1 oz. amaretto | 3 Luxardo cherries, for garnish | 1. In a mixing glass or shaking tin, combine the dark rum, rye, cold brew coffee concentrate, and amaretto. Add ice and stir gently for 20 seconds. Pour into an old fashioned glass filled with ice and garnish with the Luxardo cherries on a pick. | flannel-factor-cocktail | |
Stout and Cheddar Rarebit with Fried Eggs | 1/3 cup cider vinegar | 2 teaspoons granulated sugar | 1 small red onion, thinly sliced | 1 1/2 tablespoons unsalted butter | 1 1/2 tablespoons all-purpose flour | 1/2 teaspoon dry mustard | 1/2 cup Guinness Extra Stout (without foam) | 1/3 cup water | 2 teaspoon packed brown sugar | 1/2 teaspoon Worcestershire sauce |... | 1. Bring vinegar, granulated sugar, and 1/2 teaspoon salt to a simmer in a small saucepan. Stir in onion and transfer to a small bowl. Let stand, stirring occasionally. 2. Melt butter in a small heavy saucepan over medium heat. Whisk in flour and dry mustard and cook, whisking, 2 minutes. Add beer, water, brown sugar, ... | stout-and-cheddar-rarebit-with-fried-eggs-350220 | |
Fresh Raspberry-Quinoa Pancakes | 1 cup (4 ounces/120 grams) quinoa flour | 1/4 cup (1 ounce/50 grams) granulated sugar | 1 tablespoon baking powder | 1/2 teaspoon salt | 3/4 cup (6 ounces/180 milliliters) milk | 8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet | 2 large eggs | 1 cup (5 ... | 1. 1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 2. 2. In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down. 3. 3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick ... | fresh-raspberry-quinoa-pancakes-56389608 | |
Roasted Balsamic Beets | 3 1/2 pounds assorted small beets, trimmed and cleaned | 3 small red onions, each cut into 8 wedges | 1 tablespoon olive oil | 1 1/2 teaspoons McCormick Gourmet™ Rosemary, Crushed | 1 1/2 teaspoons McCormick Gourmet™ Thyme | 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt | 2 tablespoons balsamic vinegar | 1. Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan. 2. Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan. 3. Roast 35 to 45 minutes or until... | roasted-balsamic-beets-56390051 | |
Fresh Summer Fruit in Ginger-Wine Syrup | 1 1/2 cups dry white wine | 1 1/2 cups water | 9 tablespoons sugar | 6 quarter-size pieces fresh ginger | 2 medium nectarines, halved, pitted, thinly sliced | 2 medium peaches, peeled, halved, pitted, thinly sliced | 1 1/2 1/2-pint baskets fresh raspberries | 6 fresh or dried figs, quartered | 1. Combine wine, 1 1/2 cups water, sugar, and ginger in medium saucepan. Simmer over medium heat until reduced to 2 cups, about 16 minutes. Cool. Refrigerate until cold, about 1 hour. Remove and discard ginger. 2. Place fruit in large bowl. Add syrup; toss to coat. Cover; chill at least 2 hours and up to 4 hours before... | fresh-summer-fruit-in-ginger-wine-syrup-105371 | |
Grill Basket "Stir-Fry" Vegetables | 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons | 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges | 8 ounces cremini mushrooms, cut in half, or quartered if large | 1 pound asparagus, trimmed and cut into 2-inch pieces | extra-virgin olive oil | salt and pepper | | chopped herb... | 1. 1. In a large bowl, combine 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; and 1 pound asparagus, trimmed and cut into 2-inch pieces. Drizzle over enough extra-v... | grill-basket-stir-fry-vegetables-51180410 | |
Chili Crab Dip With Shrimp Chips | 2 medium shallots, quartered | 1 lemongrass stalk, bottom third only, tough outer layers removed, cut into a few pieces | 1 3–4" piece ginger, peeled, coarsely chopped | 1 serrano chile, preferably starting to turn orange, halved, seeds removed if desired | 4 medium garlic cloves | 2 Tbsp. double-concentrated tomato pa... | 1. Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms. 2. Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixt... | chili-crab-dip | |
Fennel Gratin With Walnut-Thyme Breadcrumbs | 2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise | 1 small onion, thinly sliced | 1 cup heavy cream | 4 tablespoons unsalted butter, cut into small pieces | 2 tablespoons thyme leaves, divided | Kosher salt, freshly ground pepper | 1 1/2 cups very coarse fresh breadcrumbs | 1 cup walnuts, coarsely choppe... | 1. Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30–35 minutes. 2. While fennel is baking, combi... | fennel-gratin-with-walnut-thyme-breadcrumbs | |
Roasted Carrots and Parsnips With Honey | 2 lb. medium carrots, peeled, halved lengthwise | 2 lb. medium parsnips, peeled, halved lengthwise | 6 Tbsp. extra-virgin olive oil | Kosher salt, freshly ground black pepper | 1 Tbsp. plus 1½ tsp. unsalted butter | 1 Tbsp. plus ½ tsp. honey | 1 tsp. balsamic vinegar | 1. Place racks in middle and lower third of oven; preheat to 400°. Line 2 large rimmed baking sheets with foil. Divide 2 lb. medium carrots, peeled, halved lengthwise, and 2 lb. medium parsnips, peeled, halved lengthwise, between baking sheets and spread out in a single layer on each. Drizzle 6 Tbsp. extra-virgin olive... | roasted-carrots-and-parsnips-with-white-balsamic-361792 | |
Pasta al Limone (Lemon Pasta) | 1 lemon | 12 oz. spaghetti or other long pasta | Kosher salt | ¾ cup heavy cream | 6 Tbsp. unsalted butter | 3 oz. Parmesan, finely grated (about ¾ cup) | Freshly ground black pepper | 1. Using a vegetable peeler, remove two 2"-long strips of zest from 1 lemon. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining lemon zest into a large pot (like a Dutch oven). Cut zested lemon in half and squeeze out enough fresh lemon juice to yield 2 Tbsp. into a smal... | spaghetti-al-limone | |
Blueberry and Corn Crisp | 5 cups fresh (or frozen, thawed) blueberries | 1/3 cup sugar | 2 teaspoons finely grated lemon zest | 3 tablespoons fresh lemon juice | 1 tablespoon cornstarch | 1/4 teaspoon kosher salt | 2/3 cup all-purpose flour | 2/3 cup coarse-grind cornmeal or polenta | 1/3 cup sugar | 1 teaspoon kosher salt | 10 tablespoons chil... | 1. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish. 2. Preheat oven to 375°F. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. A... | blueberry-and-corn-crisp | |
Thanksgiving Sangria | 3 cups pomegranate juice | 5 (3") cinnamon sticks | ½ teaspoon whole allspice | 1 (4") piece peeled fresh ginger, thinly sliced (about ¾ cup), divided | 1 (750-ml) bottle red wine | 1 Bartlett pear, quartered lengthwise, thinly sliced crosswise | ½ cup pomegranate seeds | ½ cup spiced rum | 1 (750-ml) bottle pear or ap... | 1. Bring pomegranate juice, cinnamon, allspice, and one-third of ginger to a simmer in a small saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes. 2. Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, pear, pomegranate se... | thanksgiving-sangria | |
Escarole, Pear, Parmesan, and Basil Leaf Salad | 1 tablespoon olive oil | 1 cup hazelnuts, coarsely chopped | Kosher salt | 1 small garlic clove | 2 tablespoons red wine vinegar | 1 tablespoon Dijon mustard | Freshly ground black pepper | 1/2 cup extra-virgin olive oil | 2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized... | 1. Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside. 2. Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk ... | escarole-pear-parmesan-and-basil-leaf-salad-56390156 | |
Pistachio Cake | ¾ cup unsalted shelled pistachios (approximately 4 ounces; not dyed red) | 1 cup (125 grams) all-purpose flour | 2 tsp. baking powder | 1 tsp. ground cardamom | ¼ tsp. kosher salt | ½ cup whole milk | ¼ tsp. vanilla extract | ½ cup (1 stick; 4 ounces) unsalted butter, softened | 1 cup (200 grams) sugar | 2 Tbsp. finely... | 1. Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal cake pan and line bottom with parchment paper. Butter parchment, then dust pan with flour, knocking out excess. (Alternatively, spray pan with nonstick spray, line with parchment paper, and spray the parchment.) 2. Usi... | pistachio-cake-recipe | |
Mushroom, Leek, and Fontina Frittata | 2 tablespoons olive oil, divided | 2 medium leeks, whites and pale-green parts only, chopped | 8 ounces crimini (baby bella) mushrooms, thinly sliced | 12 large eggs | 1/2 cup crème fraîche or sour cream | 2 tablespoons coarsely chopped flat-leaf parsley | 3/4 cup shredded Fontina cheese, divided | Kosher salt, freshly... | 1. Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. 2. Meanwhile, whisk ... | mushroom-leek-and-fontina-frittata-51143040 | |
Swiss Chard–Tahini Dip | 2 bunches green-stemmed Swiss chard (about 1 1/2 lb.) | 2/3 cup extra-virgin olive oil, divided, plus more | 5 garlic cloves, finely chopped | 1/2 cup tahini | 1/3 cup fresh lemon juice | Kosher salt | Toasted flatbread and lemon wedges (for serving) | 1. Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately. 2. Heat 1/3 cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, s... | swiss-chard-tahini-dip | |
Prosciutto, Watercress, and Fontina Toasties | 8 thin slices prosciutto (about 3 ounces) | 8 1/2 "-thick slices Pullman bread | 8 ounces Fontina cheese, thinly sliced | 3/4 cup trimmed chopped watercress | 1/4 cup unsalted butter, room temperature | 1. Preheat oven to 350°F. Bake prosciutto on a parchment-lined baking sheet until it darkens and shrinks slightly, 6-8 minutes. Let cool (meat will crisp as it cools). 2. Top 4 slices of bread with half of cheese, prosciutto (breaking to fit), watercress, then remaining cheese (it will bind as it melts) and bread; butt... | -prosciutto-watercress-and-fontina-toasties-51252480 | |
Grilled Carrots With Herby Coconut Yogurt and Spicy Beet Vinaigrette | 1 large beet (about 4 inches in diameter, any color), peeled and cut into 1/4-inch cubes | ½ teaspoon kosher salt | ¼ cup plus 2 tablespoons red wine vinegar | 2 medium garlic cloves, thinly sliced | 2 fresh Thai chiles, thinly sliced | ¼ cup plus 2 tablespoons extra-virgin olive oil | Handful mixed herbs, such as basi... | 1. Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic’s raw flavor. Pour th... | grilled-carrots-with-herby-coconut-yogurt-and-spicy-beet-vinaigrette-gregory-gourdet-everyones-table | |
Celery and Potato Salad | 1 1/2 pound small Yukon Gold potatoes, scrubbed well | 4 large eggs | 1/4 cup malt vinegar | 1/3 cup finely chopped sweet onion | 2/3 cup sour cream | 1/3 cup mayonnaise | 2 tablespoons milk | 1 bunch celery, including leaves, cut into 1/2-inch pieces | 1. Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes. 2. Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more. 3. While potatoes cook, whisk together ... | celery-and-potato-salad-243170 | |
Couscous Salad with Currants, Pine Nuts, and Celery | 3 tablespoons unsalted butter | 1/8 teaspoon powdered saffron | 1 1/2 cups chicken stock or canned chicken broth | 1 1/2 cups couscous | 1 1/2 cups diced celery | 2/3 cup dried currants, plumped in hot water for 15 minutes and drained | 1/3 cup thinly sliced scallions | 1/3 cup pine nuts, toasted lightly | 1/4 cup minc... | 1. In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork. 2. ... | couscous-salad-with-currants-pine-nuts-and-celery | |
Baked Breaded Cauliflower | 1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see Note above) | 2 1/2 tablespoons unsalted butter | 6 large scallions, trimmed and finely chopped (white part only) | 3 tablespoons all-purpose flour | 3/4 teaspoon salt | 1/2 teaspoon freshly ground black ... | 1. 1. Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside. 2. 2. Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in f... | baked-breaded-cauliflower-51139400 | |
Orzo with Ham and Goat Cheese | 1 pound orzo (rice-shaped pasta) | 1/2 pound sliced ham, coarsely chopped (2 cups) | 1/2 pound mild soft goat cheese, crumbled | 5 scallions, thinly sliced | 1. Preheat broiler and lightly oil a flameproof 3-quart shallow baking dish (2 inches deep). 2. Cook orzo in a 6-quart pot of boiling salted water until al dente. Reserve 3/4 cup pasta cooking water, then drain orzo in a colander. Toss hot orzo with remaining ingredients, reserved cooking water, and salt and pepper to ... | orzo-with-ham-and-goat-cheese-230972 | |
Carrot Pizza With Fontina and Red Onion | 2 tablespoons olive oil | 1/2 medium onion, chopped | 1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced | 1/2 cup white wine | 1/2 teaspoon kosher salt | 1/4 cup mascarpone | 1/8 teaspoon cayenne pepper | 1/2 pound prepared pizza dough, room temperature | All-purpose flour (for surface) | Olive oil... | 1. Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often, until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to brown, about 5 minutes, then add wine and cook, stirring often, until reduced by half, about 2 minutes. 2. Reduce hea... | carrot-pizza-with-fontina-and-red-onion-56389448 | |
Salmon Salad Sandwiches on Ciabatta | 2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked | 2 green onions, finely chopped | 1 tablespoon fresh lemon juice | 1 teaspoon finely grated lemon peel | 1/2 cup (about) Piment d'Espelette Mayonnaise | 4 4-inch squares ciabatta or focaccia | Arugula | 1. Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with arugula, then salmon; cover with remaining bread. | salmon-salad-sandwiches-on-ciabatta-358492 | |
Zucchini Melon Salad | 2 medium zucchini (3/4 lb total) | 1 teaspoon salt | 2 (3-inch-wide) wedges honeydew melon, seeded and rind removed | 1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife | 1 (1/2-lb) piece Parmigiano-Reggiano | 1/4 cup packed fresh mint leaves, cut crosswise into thin shreds | 1/4 cup... | 1. Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse under cold water. Arrange in 1 layer on paper towels and pat dry. 2. Cut melon wedges lengthwise into 1/8-inch-thick slices us... | zucchini-melon-salad-232490 | |
BBQ Eggplant Sandwiches With Provolone and Mushrooms | 1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks | 1/2 cup BBQ sauce, divided | 1 teaspoon kosher salt | 1/2 teaspoon freshly ground black pepper | 8 ounces cremini mushrooms, thinly sliced | 1 red onion, halved and sliced into thin wedges | 2 tablespoons vegetable oi... | 1. Position oven rack six inches from the heat source and preheat broiler on high. Line broiler pan or rimmed baking sheet with foil. 2. Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon peeper. Arrange slices on foil-lined pan. 3. Broil eggplant until b... | bbq-eggplant-sandwiches-with-provolone-and-mushrooms-51261010 | |
Jerk Baby Back Ribs With Pineapple Salsa | 1 large red onion, cut into ¼-in/6-mm slices | ¾ cup (180 mL) soy sauce | ¾ cup (180 mL) vegetable oil | ½ cup (120 mL) apple cider vinegar | ½ cup (120 mL) water | 1 jalapeño chile, sliced | ½ habanero chile, stemmed and seeded | ⅓ cup (80 mL) white wine vinegar | Two 6 oz. (180-mL) cans pineapple juice | ¼ cup (50 g)... | 1. To make the jerk marinade: In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. (To make ahead, refrigerate in an airtight container for up to 3 days.) 2. To make the habanero vinegar: In a food processor, com¬bine the habanero chile and vinegar and purée until smooth. Pour into a small... | jerk-baby-back-ribs-brown-sugar-kitchen | |
Pasta and Chicken Gratin | 2 (3 1/2- to 4-lb) chickens | 10 cups cold water | 1 celery rib, quartered | 1 carrot, quartered | 1 medium onion, quartered | 1 large garlic clove, smashed | 2 fresh thyme sprigs | 1 teaspoon salt | 1/4 teaspoon whole black peppercorns | 1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes | 1 ... | 1. Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and re... | pasta-and-chicken-gratin-233254 | |
Coconut Milk–Braised Chicken | 1 (13.5-oz.) can unsweetened coconut milk | 2 Tbsp. Thai curry paste | 2 lemongrass stalks, tough outer layers removed, lightly crushed | 1 (2") piece ginger, peeled, smashed | 6 garlic cloves, smashed | 4 chicken legs (thigh and drumstick; about 3 lb. total) | Kosher salt | Toasted unsweetened coconut flakes, cilantro... | 1. Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. 2. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking... | coconut-milk-braised-chicken | |
Mashed Sweet Potatoes | 6 lb. sweet potatoes (about 12) | ½ cup (1 stick) unsalted butter, melted | ½ cup heavy cream or half-and-half, warmed | 2 Tbsp. pure maple syrup | 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt | ½ tsp. freshly ground black pepper | 1. Place rack in lower third of oven and preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil. 2. Prick 6 lb. sweet potatoes (about 12) two times each with a fork and transfer to prepared baking sheet. Cook sweet potatoes in the oven until very tender, about 1 hour. Remove and cool slightly. 3. Hal... | mashed-sweet-potatoes | |
Top Sirloin Steak with Bell Pepper and Onion Sauté | 2 1 1/2-pound top sirloin steaks (or one 2- to 3-pound steak), 1 inch thick | 6 tablespoons olive oil | 2 tablespoons balsamic vinegar or red wine vinegar | 6 garlic cloves, minced | 1 large onion, sliced | 1 large red bell pepper, sliced | 1 large green bell pepper, sliced | 1 cup unsalted beef broth or low-salt chick... | 1. Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours. 2. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté... | top-sirloin-steak-with-bell-pepper-and-onion-saute-2314 | |
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint | 1/3 cup dried breadcrumbs | 1/2 cup freshly grated Parmigiano-Reggiano cheese | 1/2 cup finely chopped lightly toasted walnuts | 1 teaspoon finely grated lemon zest | Kosher salt and freshly ground black pepper | Dried chile flakes | 1 pound asparagus, tough ends trimmed | About 1/4 cup fresh lemon juice | 1/4 cup ligh... | 1. Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything. 2. Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some ... | raw-asparagus-salad-with-breadcrumbs-walnuts-and-mint | |
Parmesan-Roasted Potatoes | 3 pounds baby Yukon Gold potatoes, halved | 1/2 cup olive oil | Kosher salt, freshly ground pepper | 4 ounces finely grated Parmesan | 3/4 cup chopped fresh flat-leaf parsley | 1 teaspoon finely grated lemon zest | 1 tablespoon fresh lemon juice | 1 teaspoon crushed red pepper flakes | 1. Place a rack in upper third of oven; preheat to 400°F. Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes. Transfer to bowl; toss with Parmesan. Retu... | parmesan-roasted-potatoes-51214520 | |
Spiced Lentil Tacos | 1 tablespoon olive oil | 1 cup finely chopped onion | 1 clove garlic, chopped | 1/2 teaspoon salt | 1 cup dried brown lentils, rinsed | 1 package (2.25 ounce) taco seasoning | 2 1/2 cups vegetable broth | 1/2 cup fat-free sour cream | 1 chipotle chile in adobo sauce, finely chopped (use half for less heat) | 2 teaspoon... | 1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 m... | spiced-lentil-tacos-351390 | |
Fig and Pomegranate Tapenade | 8 ripe fresh figs, stemmed, halved | 1 1/2 tablespoons olive oil | 1/2 cup Kalamata olives, pitted, coarsely chopped | 1 tablespoon drained capers | 2 1/2 teaspoons pomegranate molasses* | 2 teaspoons chopped fresh rosemary | 1/2 teaspoon Sherry wine vinegar | 1/2 cup walnuts, toasted, coarsely chopped | 1. Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet. 2. Combine figs, olives, capers, pomegranate molasses, rosemary, ... | fig-and-pomegranate-tapenade-108638 | |
One-Bowl Milk Chocolate Cake With Chocolate-Caramel Frosting | 1 cup (2 sticks) unsalted butter, plus more for pan | 1/2 cup plus 2 tablespoons unsweetened cocoa powder, divided | 6 ounces high-quality milk chocolate, chopped | 3 large eggs | 2 teaspoons vanilla extract | 1 3/4 cups sugar | 1 1/4 cups buttermilk | 2 cups all-purpose flour | 1 1/2 teaspoons baking powder | 1/2 teas... | 1. Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess. 2. Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly. 3. Whisk eggs and vanilla in a large bow... | one-bowl-milk-chocolate-cake-with-chocolate-caramel-frosting | |
Extra-Crispy Air Fryer Chicken Wings | 2 lb. chicken wings, flats and drumettes separated | 1½ tsp. baking powder | 1½ tsp. cornstarch | Nonstick vegetable oil spray | 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt | 1 tsp. freshly ground pepper | 1 tsp. garlic salt | 1 tsp. onion powder | 1 tsp. smoked paprika | 2 Tbsp. extra-virgin olive oil | 2 Tbs... | 1. Pat dry 2 lb. chicken wings, flats and drumettes separated, with paper towels and place in a medium bowl. Add 1½ tsp. baking powder and 1½ tsp. cornstarch; toss wings to coat. Transfer to a baking sheet or large plate and chill 1 hour. 2. Spray air-fryer basket with nonstick vegetable oil spray and heat air fryer to... | ba-syn-air-fryer-chicken-wings-recipe | |
Spinach Frittata With Raisins and Pine Nuts | 1 tsp. extra-virgin olive oil | 3 Tbsp. pine nuts | 3 Tbsp. golden raisins | 1 tsp. chopped fresh oregano | 1 packed tsp. grated lemon zest (from about 1 medium lemon) | Kosher salt | 2 Tbsp. extra-virgin olive oil | 1 medium yellow onion, finely chopped | 5 ounces baby spinach (about 4½ cups) | 1 medium garlic clove... | 1. Heat the oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring occasionally, until golden and fragrant, 2 to 3 minutes. Add the raisins and cook, stirring often, for about 1 minute, then stir in the oregano, lemon zest, and a small sprinkling of salt. Remove from the heat and set aside. 2.... | spinach-frittata-with-raisins-and-pine-nuts | |
Rosemary-Sage Burgers with Apple Slaw and Chive "Mayo" | 1/2 lb extra-lean ground round beef | 1/2 lb lean ground pork | 1 tbsp chopped fresh rosemary | 1 tbsp chopped fresh sage | 1/4 tsp salt | 4 whole-grain buns | 1 cup baby spinach leaves | 1/2 cup nonfat sour cream | 2 tbsp chopped fresh chives | 2 dashes each salt and pepper | | Apple slaw | 3 green apples, peeled, co... | 1. Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. In a small bowl, combine mayo ingredients. In a medium-sized bowl, combine slaw ingredients. Grill patties 4 minutes on each side or until juices run clear. Toast the buns and spread each top with ... | rosemary-sage-burgers-with-apple-slaw-and-chive-mayo-231148 | |
Blackberry-Cucumber Mule | 3 ripe blackberries | 2 cucumber slices, 1/4 inch thick | 10 fresh mint leaves | 2 ounces vodka | 3/4 ounce fresh lemon juice | 1/2 ounce 1:1 simple syrup (see note) | 2 1/2 ounces ginger beer | GARNISH: mint sprig and cucumber wheel | 1. Muddle blackberries, cucumber, and mint in the smaller half of a cocktail shaker. Add vodka, lemon juice, and simple syrup and fill with ice. Shake until well chilled, about 12 seconds. Double-strain into an ice-filled collins glass, pour the ginger beer down the side of the glass, and give it a brief, gentle stir. ... | vodka-blackberry-cucumber-mint-mule-cocktail | |
Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) | 1 pound beets with greens (about 2 medium beets) | Kosher salt | 2 Kirby cucumbers, peeled, coarsely grated (about 1 cup) | 1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine | 1 1/2 cups buttermilk or kefir (preferably low- or full-fat) | 3/4 cup sour cream | 2 tablespoons chopped scallio... | 1. Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain bee... | chilled-beet-soup-with-buttermilk-cucumbers-and-dill-chlodnik | |
Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata | 1 (2-inch) piece fresh horseradish root, peeled and finely grated | 1/2 cup unsweetened applesauce | 2 teaspoons apple cider vinegar | 1 tablespoon Pommery or Dijon mustard | 1 cup mayonnaise | 3 pounds Yukon gold potatoes, peeled | 1 pound Jerusalem artichokes, thoroughly washed | 1 large yellow onion, peeled | 3 larg... | 1. In a medium bowl, stir together the horseradish, applesauce, vinegar, mustard, and mayonnaise. Season with salt and pepper. DO AHEAD: The sauce can be made and stored, in an airtight container in the refrigerator, up to 3 days. 2. Line a large bowl with a clean cloth napkin or lint-free kitchen towel. 3. Working in ... | yukon-gold-potato-and-jerusalem-artichoke-latkes-with-apple-horseradish-mayonnaise-and-taramasalata-368729 | |
Cheesy Stuffed Tomatoes | 1/4 cup raw pistachios | 4 large heirloom tomatoes (about 2 1/2 lb.) | Kosher salt, freshly ground pepper | 1 garlic clove, finely grated | 2 Tbsp. chopped golden raisins | 1/4 cup extra-virgin olive oil, plus more for drizzling | 1 Tbsp. chopped thyme, plus 6 sprigs | 8 oz. fresh mozzarella | 1. Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F. 2. Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Seas... | cheesy-stuffed-tomatoes | |
Deviled Ham and Pecan Tea Sandwiches | 1/2 pound cooked ham, cut into 1-inch pieces | 1/2 medium onion, quartered | 3 large sweet gherkins | 1/2 cup pecans,toasted and cooled | 2 tablespoons Dijon mustard | 1 teaspoon Tabasco sauce | 1/4 cup mayonnaise | 16 slices firm white sandwich bread | Garnish: chopped parsley and pecans | 1. Pulse all ingredients except bread in a food processor until finely chopped and combined well. 2. Spread ham mixture (1/4 cup per sandwich) between slices of bread. Discard crusts, then cut sandwiches into triangles. | deviled-ham-and-pecan-tea-sandwiches-241209 | |
E.L.T. (Egg, Lettuce, and Tomato Sandwich) | 2 slices white sandwich bread | 1/4 cup Hellmann’s or Best Foods mayonnaise, divided | 2 thick ripe beefsteak tomato slices | Kosher salt, freshly ground pepper | 2 hard-boiled eggs, peeled, sliced crosswise | 3 leaves iceberg lettuce | 1. Spread both sides of bread slices all the way to the edges with the thinnest layer of mayonnaise possible. Heat a dry large skillet over medium-low; cook bread until golden, about 3 minutes per side. Transfer to a plate; let cool. Spread remaining mayonnaise over both slices of bread. Top a slice with tomatoes; seas... | elt-egg-lettuce-and-tomato-sandwich | |
Penne with Broccoli Rabe, Walnuts, and Pecorino | 1/4 cup olive oil | 2 1/2 cups chopped leeks (white and pale green parts only; about 2 large) | 2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped | 4 garlic cloves, peeled | 3/4 cup vegetable broth | 1/3 cup crme frache or whipping cream | 1 tablespoon finely grated lemon peel | 1 cup grated Pecorino R... | 1. Heat oil in heavy large skillet over medium-high heat. Add leeks and sauté until golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, until slightly softened and bright green, about 3 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 1/3 cup cheese.... | penne-with-broccoli-rabe-walnuts-and-pecorino-240085 | |
Fennel-Orange Salad | 2 medium blood oranges or navel oranges | 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise | 1 medium red onion, very thinly sliced | 16 mint leaves, torn | 3 Tbsp. extra-virgin olive oil | Kosher salt, freshly ground pepper | 20 oil-cured black olives | 1. Using a paring knife, cut away peel and white pith from 2 medium blood oranges or navel oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes. 2. Add 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise, 1 medium red onion, very thinly sliced, 16 min... | sicilian-fennel-and-orange-salad-with-red-onion-and-mint-107626 | |
Emerald Isle | 3 cucumber slices | 10 fresh tarragon leaves | 1 1/2 ounces Dingle Irish pot still gin | 1/2 ounce Bushmills Black Bush Irish whiskey | 3/4 ounce Cocchi Americano aperitif | 1 ounce grapefruit juice | 1. Add cucumber and tarragon to mixing glass and muddle well. Add remaining ingredients. Add ice and shake well. Fine-strain into chilled cocktail glass. | emerald-isle | |
Creamy Ginger Dressing | 1/3 cup silken tofu | 1 teaspoon finely grated lemon zest | 2 tablespoons fresh lemon juice | 2 tablespoons unseasoned rice vinegar | 1 teaspoon Dijon mustard | 1 tablespoon coconut palm sugar | 2 tablespoons minced fresh ginger | 1/2 teaspoon minced garlic | 1/4 teaspoon kosher salt | 2 tablespoons extra-virgin olive ... | 1. In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper. | creamy-ginger-dressing-bryant-terry | |
Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa | 3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice | 1/4 cup red onion, finely diced (about 1/2 small onion) | 2 tablespoons canned chipotle chiles in adobo, minced | 1/4 cup fresh lime juice | 1/4 cup fresh cilantro, chopped | 1/4 teaspoon kosher salt | 1/8 teaspoon freshly ground black pepper | 1/4 ... | 1. In medium bowl, toss together all ingredients. Transfer to serving dish and set aside. 2. If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side. 3. If using gas grill, open hoo... | cumin-crusted-monster-pork-chop-with-peach-chipotle-salsa-238564 | |
Shrimp With Avocado-Mango Salsa | Vegetable oil cooking spray | 8 cups baby spinach | 1 cup couscous | 1 pound medium shrimp, shelled and deveined | 1/2 cup chopped fresh cilantro, divided | 1 tablespoon extra-virgin olive oil | 3/4 teaspoon salt,divided | 1 large mango, peeled and diced | 1 medium avocado, diced | 1 medium tomato, diced | 1/4 cup chop... | 1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon sal... | shrimp-with-avocado-mango-salsa-365851 | |
Linguine with Shrimp and Plum Tomatoes | 2 pounds uncooked large shrimp, peeled, deveined, tails left intact | 10 tablespoons extra-virgin olive oil | 1 pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced | 4 pounds plum tomatoes, seeded, chopped (about 7 1/2 cups) | 1 1/2 cups chopped fresh basil | 1 1/2 cups plus 2 t... | 1. Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 mi... | linguine-with-shrimp-and-plum-tomatoes-104810 | |
Turkey Sweet Potato Shepherd's Pie | 2 tablespoons EVOO (extra-virgin olive oil) | 2 pounds ground turkey or chopped leftover turkey | Salt and pepper | | 2 teaspoons poultry seasoning | 2 1/2 pounds sweet potatoes, peeled and cubed | 1 onion, peeled | 2 carrots, peeled | 4 celery stalks from the heart, chopped | 4 tablespoons (1/2 stick) butter | 2 tabl... | 1. Preheat the oven to 425°F. 2. In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning. Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the wate... | turkey-sweet-potato-shepherds-pie-363344 | |
Vegan Pho | 16 cups water | 1 medium juicy red or Gala apple, peeled and cut into 2-inch cubes | 1 medium Asian or Bosc pear, peeled and cut into 2-inch cubes | 2 medium carrots, peeled and sliced into 1-inch thick rounds | 1 kohlrabi, chayote, or daikon radish, peeled and cut into 2-inch cubes | 1 medium yellow onion, peeled | 2 ... | 1. Fill a large stockpot with the water, and add the apple, pear, carrot, kohlrabi, onion, rock sugar, and 2 to 3 tablespoons of salt. Bring to a boil, and then reduce heat to low. Simmer uncovered until the fruits and vegetables are tender (about 30 minutes). 2. Heat the shallots and ginger slices directly over an ope... | vegan-pho | |
Solterito De Quinua (Quinoa Solterito) | 1 1/3 cups quinoa grains, cooked | 4 ounce queso fresco, cubed | 1/2 cup corn kernels, cooked (or frozen corn, defrosted) | 3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted) | 1 small onion, diced | 1 tomato, diced | 1 rocoto chile, seeded, membrane removed, and chopped | 1 yellow chile, seeded, membr... | 1. Place all the ingredients together in a bowl. 2. Mix together well and season with salt and pepper to taste. 3. Serve. | solterito-de-quinua-quinoa-solterito-56389771 | |
Player Piano | ¾ oz. Aperol | ¾ oz. elderflower liqueur | ¾ oz. fresh lime juice | ¾ oz. rhum agricole | 9 drops Bittermens 'Elemakule Tiki Bitters | 1. Combine ¾ oz. Aperol, ¾ oz. elderflower liqueur, ¾ oz. fresh lime juice, ¾ oz. rhum agricole, and 9 drops Bittermens 'Elemakule Tiki Bitters in a shaker tin with ice. Shake vigorously until well chilled, 10–15 seconds, then strain into a chilled cocktail glass. | player-piano | |
One-Pot Pumpkin Mac and Cheese | 12 oz. Monterey Jack, coarsely grated (about 3 cups) | 14 oz. Gruyère, coarsely grated (3–4 cups), divided | 2 Tbsp. cornstarch | 2 Tbsp. unsalted butter | 4 garlic cloves, finely chopped | 1 Tbsp. finely chopped thyme, plus leaves for serving | ¼ tsp. crushed red pepper flakes | 1 lb. lumache (snail shells) or other m... | 1. Place a rack in upper third of oven and preheat to 350°. Toss together 12 oz. Monterey Jack, coarsely grated (about 3 cups), and 8 oz. Gruyère, coarsely grated (2–3 cups), in a large bowl with your hands. Add 2 Tbsp. cornstarch and toss again until each piece of cheese is thoroughly coated. Set cheese mixture aside.... | one-pot-pumpkin-mac-and-cheese | |
Pomelo Salad with Chile, Lime, Peanuts, and Coconut | 2 tablespoons palm sugar or light brown sugar | 2 red or green Thai chiles, finely chopped | 2 garlic cloves, finely chopped | 1/4 cup fresh lime juice | 3 tablespoons fish sauce | Kosher salt | 1/2 cup unsweetened shredded coconut | 1/2 cup vegetable oil | 2 shallots, thinly sliced, divided | 1/4 cup peanuts, preferab... | 1. Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. 2. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, a... | pomelo-salad-with-chile-lime-peanuts-and-coconut-56389542 | |
Dried Cranberry, Apricot, and Fig Stuffing | 1/2 cup (1 stick) unsalted butter | 3 cups chopped onions (about 1 pound) | 2 cups chopped celery (4 to 5 stalks) | 1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes | 1/4 cup chopped fresh Italian parsley | 2 tablespoons chopped fresh sage | 2 tablespoons chopped fresh marjoram | 1 c... | 1. Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill. 2. Mix 1 cup broth and dried fruit in bow... | dried-cranberry-apricot-and-fig-stuffing-243176 | |
Honey-Roasted Vegetable Salad | 750g (1 lb 10 oz) pumpkin (you can choose which type) | 1 small head cauliflower (600g) | 1 bunch baby heirloom carrots (400g) | 2 tablespoons extra virgin olive oil | 1 tablespoon honey (to sweeten the deal!) | 1 teaspoon ground cumin | Sea salt and cracked black pepper, to taste | 4 cups (100g) baby spina... | 1. Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper. 2. Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots. ... | honey-roasted-vegetable-salad | |
Grilled Ratatouille Pasta Salad | 2 medium zucchini (about 1½ lb.), halved lengthwise | 1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges | ¾ cup extra-virgin olive oil, divided | 2½ tsp. kosher salt, divided | 1 tsp. freshly ground black pepper, divided | 10 oz. penne or casarecce pasta | 1 large or 2 medium heirloom or beefsteak tomato ... | 1. Prepare a grill for medium heat. Toss zucchini, eggplant, and ¼ cup oil on a rimmed baking sheet; season with 1 tsp. salt and ½ tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool. 2. Cook pasta according to package directions. 3. Slice gri... | grilled-ratatouille-pasta-salad | |
Filipino-Style Beef Steak with Onion and Bay Leaves (Bistek) | 2 (1-inch-thick) boneless rib-eye steaks, excess fat trimmed | 2 tablespoons vegetable oil, divided | 8 fresh bay leaves | 1 large white onion, sliced into 1/2" thick rounds | 1/4 cup fresh lemon juice | 1/4 cup soy sauce | Kosher salt | 1. Slice steaks in half lengthwise. Following natural seams in meat, cut each half into 2–3 pieces and set aside. 2. Heat 1 Tbsp. oil in a large skillet over medium. Add bay leaves; cook until beginning to brown around the edges, about 1 minute. Add onion and 1/2 cup water. Cover skillet (use a baking sheet if you don’... | filipino-style-beef-steak-with-onion-and-bay-leaves-bistek |
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