Dinner / Main


Chicken and Dumplings


  • 8 cups chicken broth
  • 1 chicken cut into pieces
  • 1 onion
  • 3 large carrots cut into thirds
  • 3 stalks celery cut into thirds
  • salt & pepper to taste
  • bay leaf or a pinch of poultry seasoning optional


  • 1 ¾ cups flour plus extra for dusting
  • ⅓ cup shortening
  • ½ teaspoon baking powder
  • ¾ cup milk
  • ½ teaspoon salt

Broth Instructions

Combine chicken, onion, carrots and celery in a large pot. Season to taste.

Your rating: None

Chicken Curry

This was a spontaneous hack of a curry, after not quite finding a recipe I liked online. It turned out great, and is very scalable, in that you make a batch of curry sauce first, and can then use that in a variety of ways.

For the sauce:

(This makes ~ 4 cups of curry sauce)

  • 3 T coconut oil
  • 1 large white onion, diced
  • 5+ cloves garlic, whole
  • 2" ginger, chopped
  • ½ cup carrots, shredded, optional
  • 1 bell pepper, chopped
  • 4 T of curry masala
  • 2 t of cayenne
  • 2 t curry powder
  • salt to taste
  • 1 14oz can tomatoes
  • 1.5 cups broth
  • 4 tbsp cashew butter
Your rating: None Average: 4 (1 vote)

Summer Pizza


This Kitchn recipe was a nice way to use up some leftover summer produce, and tasty to boot. We don't usually grill our pizzas, and this turned out just fine using our standard Neapolitan pizza cooking process.

1 ball pizza dough (about 1 pound), store-bought or homemade
2 to 3 tablespoons tomato sauce, store-bought or homemade
1/4 cup shredded mozzarella cheese, or to taste

Your rating: None Average: 4 (1 vote)



Adapted from Alice Waters's recipe (https://food52.com/recipes/14155-alice-waters-ratatouille)

Serves 3

  • 1 medium eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 1 medium onion, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • 1 pinch dried chile flakes
  • 1 sweet peppers, cut into 1/2-inch dice
  • 1 medium summer squash, cut into 1/2-inch dice
  • 2 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
Your rating: None Average: 4.5 (2 votes)

Fish and Chips

Fish and Chips

4 cups vegetable/canola or peanut oil, for deep frying
1 pound cod, cut into 3-inch pieces
1 cup rice flour, divided
½ cup AP flour
2t fine sea salt, divided
1¼t baking powder
¼t cayenne pepper
1 cup cold lager beer
lemon wedges, tartar sauce, and malt vinegar for serving

In advance:

  • Heat the oil in a Dutch oven over medium-high heat until 365ºF.
  • Prepare a wire rack over a rimmed baking sheet.
  • Place 1/3 cup of the rice flour in a pie plate.
Your rating: None Average: 4 (1 vote)


Somewhat notional recipe based on an older recipe we're not really using anymore.

1 box lasagna noodles (preferably oven-ready)
~ 4 cups marinara sauce
~ 4 cups shredded mozzarella
~ 1/2 cup shredded parmesan
~ 16 oz ricotta, mixed with a pinch of nutmeg
Pinch nutmeg
Large bag spinach and/or 1/2 lb loose Italian sausage

Spinach and/or sausage and/or nothing
More Sauce

Your rating: None Average: 5 (1 vote)

Ginger-Garlic Shrimp With Coconut Milk

Shrimp with Coconut Sauce

Fast and easy weeknight meal from New York Times.

Serves 3-4

2 large garlic cloves, minced
1 teaspoon minced ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced

Your rating: None Average: 3 (1 vote)

Cold Noodles With Sichuan Peppercorn Dressing

Courtesy of Bon Appetit. I would add some fried tofu next time to make this a main course.

1 tsp. Sichuan peppercorns
4 scallions, thinly sliced
4 garlic cloves, finely chopped
2 Tbsp. white or black sesame seeds
1½ tsp. crushed red pepper flakes
1 cup vegetable oil
½ cup tamari soy sauce
3 Tbsp. balsamic vinegar
Kosher salt
2 ears of corn, kernels removed
12 oz. green beans, trimmed, thinly sliced on a diagonal
8 oz. dried udon or soba noodles

Your rating: None Average: 3 (1 vote)

Corn, Halloumi, and Grain Salad

Corn and Halloumi Salad

This Bon Appetit recipe would be a great side to bring to a summer BBQ or to have as a light weeknight meal. It's also easy to prep in advance.

1 cup almonds
1 cup fregola, Israeli couscous, or whole grain of your choice
3 ears of corn, husked
2 tablespoons plus ¼ cup olive oil, divided
16 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
3 scallions, thinly sliced
½ cup coarsely chopped fresh parsley
¼ cup basil leaves
¼ cup mint leaves
2 tablespoons fresh lemon juice

Your rating: None Average: 3 (1 vote)

Salmon with Couscous and Arugula

Salmon with Couscous

This New York Times cooking recipe was a nice combination of flavors and textures. We did what many reviewers suggested and served it decomposed for assembly tableside. Each component of this dish could easily be made ahead and served a day or two later.

~1.5 lb salmon fillets
Olive oil
Kosher salt and black pepper
1 teaspoon ground cumin, divided
½ teaspoon ground turmeric
2 limes, 1 zested and juiced, the other quartered for garnish

Your rating: None Average: 3 (1 vote)

Easy Chicken Souvlaki


This New York Times Cooking recipe was surprisingly easy and delicious... and it makes great leftovers. Winner!

2 cups plain Greek yogurt
9 garlic cloves, finely grated
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken (your choice thighs or breasts)
3-4 mini cucumbers
1 large tomato
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
½ cup Kalamata olives, pitted and halved

Your rating: None Average: 4 (1 vote)

One Pot Chicken, Rice, and Beans

Skillet Chicken

This New York Times recipe is good for a dinner party. It easily serves 4-6 and spends 40 minutes unperturbed in the oven, making it something that can cook during cocktails and chit chat. We made just a few tweaks to the original recipe.

Your rating: None Average: 4 (1 vote)

Lemon Chicken Breasts


This New York Times cooking recipe was very easy (as promised), and seems easily adaptable. Want SW flavors? Replace herbs with peppers and lemons with limes. Looking for Levantine? Try oranges, cloves, and cinnamon! (Disclaimer: we used fresh herbs; I'm not sure which dried spices would be okay if you decide to mix it up.)

3-4 medium boneless, skinless chicken breasts (about 8 ounces each)
½ cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded

Your rating: None Average: 3 (1 vote)

Smashed Tempeh with Sambal

I was intrigued by New York Times recipe, and honestly wasn't sure we were going to like it. But it turned out well, and we would make it again.

4 garlic cloves, peeled and minced
2 teaspoons ground coriander
1 ¼ teaspoons fine sea salt
16 ounces/455 grams tempeh, cut into ¼-inch-by-2½-inch slices
¼ cup canola oil, plus more as needed

¼ cup canola oil
4 medium tomatoes, halved and thinly sliced
7 medium shallots, peeled and sliced

Your rating: None Average: 3 (1 vote)

Poke Bowl


The free-wheeling cousin of sushi, a good poke bowl can be a make-your-own adventure meal with whatever you have on-hand. The fish can be sauced or un-sauced, depending on your preference. Here are some ideas:

To season your fish, mix together the following to taste:
Soy sauce
Sesame oil
Rice vinegar
Green onion

To make your poke bowl, compose many or few of the following together in a bowl:
Sushi rice flavored with rice vinegar and sugar and/or mirin
Tuna or salmon, seasoned (or not) as above

Your rating: None Average: 4 (1 vote)

Pineapple-Marinated Chicken

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

Your rating: None Average: 3 (1 vote)

Spicy Shrimp Roll

Courtesy of Washington Post.

Serves 4

2 celery stalks, finely chopped
1/4 cup mayonnaise, or more as desired
3 tablespoons fresh lemon juice, or more to taste
2 tablespoons horseradish
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
A few dashes of hot sauce
1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see NOTE)

Your rating: None Average: 3 (1 vote)

Pasta Primavera

Pasta Primavera.jpeg

What a delightful spring pasta recipe, courtesy of The New York Times.

1/8 pound sugar snap peas, stems trimmed
1/4 pound asparagus, ends snapped
1 tablespoon unsalted butter
1/4 cup fresh English peas
1/8 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/4 teaspoon fine sea salt, more as needed
Black pepper, more as needed
6 ounces short pasta (like fusilli), preferably fresh (see recipe)

Your rating: None Average: 5 (1 vote)

Crispy Gnocchi with Cherry Tomatoes and Cheese

Crispy Gnocchi.jpeg

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Your rating: None Average: 4 (1 vote)

Pumpkin Lasagna

Pumpkin Lasagna.jpg

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Your rating: None Average: 2 (1 vote)

Bourbon Chicken

Bourbon Chicken.jpg

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.




  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • 3
    Your rating: None Average: 3 (1 vote)

    Sushi Bake

    Sushi Bake.jpeg

    Who knew we'd been eating sushi wrong all this time? Apparently Filipinos and Hawaiians.

    I used this website for guidance and accompanied it with this cucumber salad.

    Your rating: None Average: 5 (1 vote)

    Creamy Macaroni and Cheese (w/ Ham)


    This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

    Your rating: None Average: 5 (1 vote)

    Salmon Burger

    Salmon Burger

    Jon was very skeptical due to lingering dislike of salmon patties from his youth, but he admitted these were actually quite good. Courtesy of Bon Appetit. Serves 4.

    1½ pounds boneless, skinless center-cut salmon, patted dry
    5 scallions, green parts finely chopped, white parts thinly sliced
    1 1-inch piece ginger, peeled, finely grated
    1 garlic clove, finely grated
    2 tablespoons plus ⅔ cup mayonnaise
    Kosher salt

    1 teaspoon toasted sesame oil

    Your rating: None Average: 3 (1 vote)

    Creamy Corn Pasta

    Creamy Corn Pasta.jpg

    A tasty summer pasta recipe, courtesy of The New York Times.

    Fine sea salt
    6 ounces dry orecchiette or farfalle
    1/2 tablespoon olive oil, plus more for drizzling
    1/2 bunch scallions (about 4), trimmed and thinly sliced (keep the whites and greens separate)
    2 large ears corn, shucked and kernels removed (2 cups kernels)
    1/4 teaspoon ground black pepper, more for serving
    2 tablespoons unsalted butter
    1/4 cup grated Parmesan cheese, more to taste
    1/4 cup torn basil or mint, more for garnish

    Your rating: None Average: 5 (1 vote)

    Easy Shrimp Scampi

    Shrimp Scampi.jpeg

    Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

    Serves 2

    2 tablespoons butter
    2 tablespoons extra-virgin olive oil
    4 garlic cloves, minced
    ½ cup dry white wine or broth
    ¾ teaspoon kosher salt, or to taste
    ⅛ teaspoon crushed red pepper flakes, or to taste
    Freshly ground black pepper
    3/4 pounds large or extra-large shrimp, shelled
    ⅓ cup chopped parsley
    Freshly squeezed juice of half a lemon

    Your rating: None Average: 4 (1 vote)

    Spicy Shrimp Salad

    Spicy shrimp salad

    A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

    3 ounces lime juice (from about 3 limes)
    3 tablespoons fish sauce
    1 ½ tablespoons sugar
    2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
    2 finely chopped Thai bird chiles, or to taste
    1 pound large shrimp
    2 stalks lemongrass, outer layers removed and white parts finely sliced
    1 large shallot, thinly sliced

    Your rating: None Average: 4 (1 vote)

    Chicken Pot Pies


    This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens, but it scales further up also. Highly recommend par-baking and freezing.

    • salt-only Pie crusts (we like bottom crusts as well as on top) - for 12 small baking tins we needed 4 full crusts.
    • 4 Tablespoons Butter (or chicken, duck fat)
    Your rating: None Average: 5 (1 vote)

    Summer Squash and Basil Pasta

    Summer Squash Pasta

    A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

    ¼ cup olive oil
    8 garlic cloves, thinly sliced
    2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
    Kosher salt
    1 teaspoon Aleppo-style pepper, plus more for serving
    8 ounces paccheri, fusili, or other non-noodle pasta
    2 ounces Parmesan, grated (about ½ cup), plus more for serving
    1 tablespoon fresh lemon juice
    ½ cup basil leaves, divided

    Your rating: None Average: 3 (1 vote)

    Broiled Salmon with Sesame Seeds and Scallions


    Tasty and easy Bon Appetit recipe, tweaked only ever so slightly.

    Serve with steamed white rice and a vegetable side such as sunomono-style cucumbers or stir-fried broccoli.

    2 garlic cloves, thinly sliced
    3 tablespoons fresh lime juice
    2 tablespoons soy sauce
    2 teaspoons honey
    1 tablespoon plus 2 teaspoons vegetable oil

    Your rating: None Average: 4 (1 vote)

    Sesame Noodles with Crispy Tofu

    This Bon Appetit recipe was good, but I've posted it here with a few tweaks we'd recommend for next time.

    Your rating: None Average: 3 (1 vote)

    Fried Chicken

    Fried Chicken
    • 2 tablespoons kosher salt, divided
    • 2 teaspoons plus 1 tablespoon freshly ground black pepper
    • 1 1/2 teaspoons paprika
    • 3/4 teaspoon cayenne pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1 3–4-lb. chicken parts (just boneless breasts worked fine)
    • 1 cup buttermilk
    • 1 large egg
    • 2-3 cups all-purpose flour
    • 1 tablespoon cornstarch
    • 1 qt Peanut oil (for frying)
    Your rating: None Average: 5 (1 vote)

    Bahn Mi

    Bahn Mi

    An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

    • Rolls
    • Protein of choice
    • Crunchy veg - cucumber, jicama
    • Pickled veg - carrots
    • Spicy veg - jalapeno
    • Herbs - cilantro, mint
    • Mayo
    • Other sauces of choice
    Your rating: None Average: 4 (1 vote)

    Crispy Chicken Thighs with Harissa

    Crispy Chicken Thighs with Harissa

    Via Bon Appetit, with some modifications:

    • 4 small bone-in, skin-on chicken thighs (about 2 pounds total)
    • Kosher salt
    • Very small potatoes (or sunchokes?), cut down to 1" diameter pieces (about 6 fingerling potatoes)
    • 2 tablespoons harissa paste
    • 2 tablespoons extra-virgin olive oil, divided
    • 2 medium leeks (white and light green parts), cleaned, thinly sliced
    • 5 garlic cloves, crushed
    Your rating: None Average: 4 (1 vote)

    Aloo Chat

    Aloo chat

    1 pound small Yukon Gold potatoes, scrubbed
    1 small onion, chopped
    2 serrano chile, seeds removed if desired, chopped
    1 2-inch piece ginger, peeled, chopped
    1 cup chopped fresh cilantro, plus more for serving
    ¼ cup vegetable oil
    1 can chickpeas, rinsed, patted dry
    Freshly ground black pepper
    2 teaspoons chaat masala
    2 tablespoons prepared tamarind chutney, divided
    pinch of sugar

    1 cup raita yogurt

    ¼ cup sev or similar/fried noodles

    Your rating: None Average: 4 (1 vote)

    Easy Hanger Steak

    Hanger steak

    A simple, quick-marinating but tasty and hip steak recipe, Bon Appetit photo-shoot ready, serves 4.

    • 1½ pounds hanger steak, center membrane removed, cut into 4 pieces
    • 3 sprigs ea thyme, rosemary, chopped
    • 1 Fresno or mild jalapeno, finely diced
    • 6 garlic cloves, smashed
    • ¼ cup dry red wine
    • 2 Tbsp olive oil
    • Smoked salt, grill spice mix, and extra freshly ground black pepper

    1-2 hours before grilling, take hanger steak from the fridge, remove center membrane, and salt with smoked (or just kosher) salt and a salt/pepper/spices grilling mix. Let sit for 15-30 minutes.

    Your rating: None Average: 4 (1 vote)



    Adapted from Bon Apetit, ~4 servings

    Leche De Tigre

    • ⅔ cup fresh lime juice
    • 2 garlic cloves, smashed
    • 1 tablespoon (packed) chopped fresh cilantro leaves
    • ½ ají limo or habanero chile, seeded, halved lengthwise

    • ½ small red onion, chopped

    • ½ cup bottled clam juice (optional)
    • Kosher salt

    Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

    Your rating: None Average: 3 (1 vote)

    Corned Beef (Hash)

    Corned Beef.jpeg
    • 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
    • 4 sprigs flat-leaf parsley
    • 3 bay leaves, torn
    • 1 tablespoon black peppercorns
    • 1 tablespoon coriander seeds
    • 1 tablespoon yellow mustard seeds
    • 1 medium onion, peeled, halved through root
    • 1 large russet potato, peeled, halved crosswise
    • 1 12-ounce bottle Guinness stout or other stout or porter
    • 4 bay leaves
    • 1 tablespoon coriander seeds


    • ¼ cup chopped fresh flat-leaf parsley, plus more for serving
    Your rating: None Average: 3 (1 vote)

    Eggplant Involtini

    A recipe not yet tried from Cook's Illustrated.

    Your rating: None

    Cheese Souffle

    A recipe not yet tried from Cook's Illustrated.

    Your rating: None

    Vietnamese Pho

    An untried recipe from Cook's Illustrated.

    Your rating: None

    Pumpkin Recipes Galore

    Some untried pumpkin-based recipes from one of our local farmer's market vendors.

    Your rating: None

    Plokkfiskur (Icelandic Fish Stew)


    Serves 4

    • 1 lb cod, haddock, or halibut filet
    • 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
    • 1 small white onion, diced
    • 12 oz milk
    • 3 tbsp butter
    • 4 tbsp flour
    • salt and pepper
    • (mustard? Curry? thyme? )
    • ½ cup of breadcrumbs
    • 1 cup grated cheese (edam or mild, easy-melting cheddar)
    • 2 tablespoons chives
    • White wine (optional)

    Serve with plenty of rye bread and butter!

    Salt fish and turn on broiler to low

    In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

    Remove fish and set aside, reserving liquids.

    Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

    Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

    Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
    Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

    Add potatoes and stir briskly to break up the potatoes a bit.

    Add fish & stir gently. Adjust seasoning / salt and pepper.

    Fish stew base can be made up to this point and reserved for serving at a later time.

    DAY OF:
    Spoon into ramekins or another baking dish.
    Add bread crumbs and cheese.
    If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
    If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

    Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

    Your rating: None Average: 3 (1 vote)

    Mushroom Frittata

    Mushroom frittata

    ½ lb mushrooms
    1 leek
    2 cloves garlic
    kale or spinach
    1 medium white potato
    grated cheese
    5-6 eggs, well beaten

    Pre-heat oven to 375°

    Slice the white part of the leek, combine with diced garlic.

    In a large, oven-safe sautee pan or cast iron, sautee in olive oil until soft and lightly browned. Add in muchrooms and more olive oil as needed, continue until mushrooms are cooked, soft, and reduced in size. Add in balsamic vinegar kale an continue sauteeing until fully wilted and reduced. Remove from pan and set aside.

    Your rating: None Average: 3 (1 vote)

    Smoked Chicken


    1 ~4lp spatchcocked chicken
    dry rub

    2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

    When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

    Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

    Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

    Your rating: None Average: 4 (1 vote)

    Huevos Rancheros

    Huevos Rancheros

    A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.

    * 3 whole dried ancho and/or pasilla peppers
    * 1 canned chipotle chile
    * 1/4 cup canola oil, divided
    * 1 small yellow onion, thinly sliced
    * 4 medium cloves garlic, thinly sliced
    * 1/2 teaspoon dried oregano
    * 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)

    Your rating: None Average: 4 (1 vote)

    Zucchini-Herb Fritters/Latkes With Garlic Yogurt

    Zucchini Fritters

    Garlic Yogurt
    ½ cup plain yogurt (not Greek)
    2 tablespoons finely chopped fresh mint
    2 tablespoons fresh lemon juice
    2 tablespoons olive oil
    1 teaspoon honey
    1 garlic clove, finely grated
    Kosher salt and freshly ground black pepper

    Fritters And Assembly
    2 small zucchini, ends trimmed
    1 small russet potato, peeled
    ½ medium onion
    2 teaspoons kosher salt, plus more
    2 large eggs, beaten to blend
    1 garlic clove, finely grated
    ½ teaspoon ground cumin
    3 tablespoons finely chopped fresh parsley, plus more for serving
    2 tablespoons finely chopped fresh mint, plus more for serving

    Your rating: None Average: 4 (1 vote)

    Farro Pistachio Raisin Herb grainbowl

    Farro-pistachio-raisin-herb grainbowl

    1½ cups cooked farro (~2 cups dry, cooked)
    ½ cup pistachios
    2 cups coarsely chopped mixed fresh cilantro, mint, and parsley
    ⅓ cup golden raisins
    1 serrano chile, sliced into rings

    For the dressing:
    1½ teaspoons finely grated lemon zest
    3 tablespoons fresh lemon juice
    1 teaspoon finely grated peeled ginger
    ½ teaspoon honey
    ⅓ cup olive oil
    ½ teaspoon kosher salt, plus more

    Roast pistachios in a skillet over medium heat.

    In a large bowl, combine cooled/drained cooked farro, pistachios, raisins, herbs, and chiles; toss to combine.

    Your rating: None Average: 3 (1 vote)

    Berber Eggs

    Berber eggs

    Bon Appetit called this recipe Tunisian-style eggs, but we instantly recognized it as a close cousin to the Berber Eggs we had for breakfast in Morocco. We tweaked the recipe slightly, and it was delicious!

    Serves 2

    1 tablespoon olive oil
    1/2 medium red onion, chopped
    2 garlic cloves, finely chopped
    2 red bell peppers, cored, chopped or thinly sliced into strips
    1/2 large tomato, finely diced
    3+ tablespoon harissa paste and/or dried spice mix

    Your rating: None Average: 4 (1 vote)

    Thai Tacos

    Thai Tacos

    Rough recipe:

    Corn tortillas (~3 ea)
    Shrimp, peeled

    For taco fixings:
    peanut sauce
    diced mango
    carrot/radish/pepper slaw

    Pan fry shrimp wih salt, pepper, garlic powder and a dash of cayenne

    Your rating: None Average: 4 (1 vote)

    Hot Smoked Salmon

    Smoked Salmon

    Based on this recipe.

    • 1 tablespoon sugar
    • 1 tablespoon kosher salt (ideally use ½ kosher, ½ smoked salt)
    • 1-2 lbs Salmon, center/thick cut is best

    • Cedar plank(s) to put salmon on

    • Wood chunks (Alder or other mild wood - apple, cherry)
    • Leave-in thermometer
    Your rating: None Average: 5 (2 votes)

    Butternut Squash Farrotto

    Butternut squash farrotto
    • ½ tablespoon cumin, divided
    • 1 cup plain whole-milk yogurt
    • 2 tablespoona fresh lemon juice, divided
    • 3 garlic cloves; 1 minced, 2 thinly sliced
    • 2 cups 1/2-inch cubes peeled butternut squash
    • 1 cup semi-pearled farro (can add in barley and other whole grains)
    • 1 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
    • ½ cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
    • ½ 15-ounce can garbanzo beans (chickpeas), drained
    • ¼ cup fresh cilantro leaves
    • Extra-virgin olive oil

    Yogurt Sauce

    Your rating: None Average: 5 (1 vote)

    Carrot Ricotta Tart

    Carrot Ricotta Tart

    Via http://www.bonappetit.com/recipe/carrot-tart-with-ricotta-and-herbs

    2 cups ricotta
    ¼ cup heavy cream
    Kosher salt and freshly ground pepper
    3 tablespoons olive oil, divided
    1 small onion, thinly sliced
    4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
    1 package frozen puff pastry, thawed
    1 large egg, beaten to blend (optional)
    ¼ cup coarsely chopped fresh chives
    2 tablespoons small dill sprigs

    Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

    Your rating: None Average: 2.5 (2 votes)

    Grilled Turkey

    Smoked Turkey

    Dry brine turkey for at least one day, uncovered, in the fridge. See http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lesso... for guidance, we used:

    • Salt (1/4 cup)
    • sugar (1.5 Tbsp)
    • sage
    • ground rosemary
    • thyme
    • black pepper
    • garlic powder
    • Smoked paprika
    • smoked salt

    Rub all over and under breast skin.

    Prepare bird:

    1-2 hours before grilling, remove turkey from fridge to bring up towards room temperature
    Place pats of butter under skin

    Prepare grill:

    Your rating: None Average: 5 (2 votes)

    Mussels a la Dubrovnik

    Mussels a la Dubrovnik

    This is a modified recipe of "Mussels à la Buzara", trying to replicate a dish from http://www.dubravka1836.hr/

    2 lbs mussels, scrubbed and de-bearded; dispose of any mussels with shells that stay open.
    2 medium tomatoes, diced
    ¼ cup breadcrumbs
    4 garlic cloves, minced or sliced
    1 medium onion, finely chopped
    1 cup dry white wine
    ½ cup parsley, chopped
    olive oil
    Salt and pepper to taste

    Your rating: None Average: 3.5 (2 votes)

    Grain Bowl

    Caramelized Garlic Quiche

    Caramelized Onion Quiche

    For Crust (enough for two crusts - note, Jon finds this recipe difficult to work with, especially when doubled, and would consider using a different crust recipe next time)
    2½ cups all-purpose flour
    1 teaspoon kosher salt
    1 cup (2 sticks) chilled unsalted butter, cut into pieces
    2 tablespoons apple cider vinegar

    For Quiche:
    5 large eggs
    3 heads of garlic, cloves peeled
    Kosher salt
    1 tablespoon olive oil
    1 tablespoon balsamic vinegar
    1 tablespoon pure maple syrup
    1 teaspoon chopped fresh rosemary
    1 teaspoon chopped fresh thyme
    dash nutmeg
    Freshly ground black pepper

    Your rating: None Average: 5 (2 votes)

    ZilZil Tibs

    Beef Tibs

    14 ounces skirt steak
    2 1/2 tablespoons berbere rub (see above)
    4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
    1 large white onion, chopped (1 1/2 cups)
    1 large tomato, cut into large dice (1 1/2 cups)
    Kosher salt
    Freshly ground black pepper
    1/4 cup sliced jalapeño pepper (seeded or unseeded), or to taste

    Cut the meat into 1-inch strips, placing them in a bowl as you work. Sprinkle 1 1/2 tablespoons of the rub over them and toss to coat evenly. Cover and refrigerate for 1 hour.

    Melt half of the butter in a medium skillet over medium heat.

    Your rating: None Average: 3 (2 votes)

    Doro Wot

    Doro Wot

    4 chicken thighs
    2 T fresh lemon juice
    2 tsp salt
    2 onions, finely chopped
    ¼ C nit'r qibe (spiced butter, or just unsalted butter)
    4 cloves garlic, minced
    1" grated ginger

    2 tsp ginger
    ¼ tsp ground fenugreek
    ¼ tsp ground cardamom

    ¼ C Berbere
    2 T paprika
    ¼ C dry red wine
    2 C water water

    1 hard-boiled egg per person
    Salt and pepper to taste

    Break down, rinse, and dry the chicken pieces. Rub with lemon juice and salt.

    In a heavy enamel stew pot, cook the onions, dry, over moderate heat for about 5 minutes. Do not let brown or burn.

    Your rating: None Average: 3 (1 vote)

    Mesir Wot

    Mesir Wot

    1 C red lentils
    3 T nit'r qibe / oil
    1 large onion, chopped
    3 cloves garlic, minced
    1 tsp ginger
    ½ tsp ground cardamom
    ⅓ C berbere spice
    salt, pepper, sugar to taste

    Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.

    Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the berbere spice and cardamom, stirring constantly to cook spices through, about 1 minute

    Your rating: None Average: 3 (1 vote)

    Pan Seared Flounder on Greens

    pan seared flounder

    3T sake
    2T soy sauce
    1T chile sesame seed oil
    1T sesame seed oil
    Juice of one lemon
    1T rice vinegar
    1t fish sauce
    2T minced ginger
    1T minced garlic
    Salt to taste
    Whisk until emulsified

    Sauteed Greens:
    1T sesame seed oil
    1" ginger, coarsely chopped or finely sliced
    1 shallot, finely sliced
    1-2 cups spinach or other hearty green
    1T sesame seeds

    ⅔lb Flounder, with salt and pepper (Serves two)

    Prepare the sauce.

    Your rating: None Average: 4 (1 vote)

    Barley Risotto

    Barley risotto with spinach

    1 cup pearled barley
    8 cups vegetable or chicken broth
    3 tablespoons unsalted butter, divided
    1 medium onion, finely chopped
    Kosher salt and freshly ground black pepper
    2 teaspoons chopped fresh thyme
    1 bay leaf
    2 cups baby spinach
    1 cup parsley, thick stems removed
    2 tablespoons olive oil
    1 garlic clove, finely grated
    1 teaspoon finely lemon zest
    1 tablespoon lemon juice
    1 cup finely grated Parmesan
    ⅓ cup chopped tender herbs (such as tarragon and/or chives)

    Your rating: None Average: 4 (1 vote)

    Crispy Hoi An Pancakes

    Hoi An Pancakes


    1 cup rice flour
    ½ teaspoon ground turmeric
    ½ teaspoon kosher salt


    5 tablespoons (or more) vegetable oil, divided
    4 oz. small shrimp, peeled, deveined
    Kosher salt and freshly ground black pepper
    6 scallions, thinly sliced
    4 oz. mung bean sprouts (about 1 cup)
    Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
    Nuoc Cham (recipe below)

    Your rating: None Average: 4 (1 vote)

    Rice Salad with Fava Beans and Pistachios

    Rice Salad with Fava Beans and Pistachios

    Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

    ½ cup wild rice
    Kosher salt
    1 cup basmati rice
    1 dried Iranian lime (or keffir lime leaf)
    2 cups fresh shelled fava beans (can substitute lima beans)
    ½ cup chopped fresh dill
    ½ cup chopped fresh flat-leaf parsley
    ½ cup unsalted, raw pistachios
    ¼ cup olive oil
    2 teaspoons finely grated lemon zest
    ¼ cup fresh lemon juice
    1 teaspoon finely grated lime zest
    ½ cup pomegranate seeds

    Your rating: None Average: 4 (1 vote)

    Grill Lamb Pita Burgers

    Grilled Lamb Pita Burgers

    ½ pound ground lamb, preferably shoulder
    ¼ medium onion, very finely chopped
    ¼ cup chopped fresh flat-leaf parsley
    ¼ cup crumbled feta
    1 tsp ground coriander
    1 teaspoon ground cumin
    pinch ground cinnamon
    ½ teaspoons kosher salt
    ½ teaspoon freshly ground black pepper
    1 Tbsp cup olive oil, plus more for grilling

    2-4 thick medium pita breads with pockets

    Using a fork, mix lamb, feta, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and oil in a large bowl. Cover and chill at least 1 hour.

    Your rating: None Average: 2.5 (2 votes)

    Falafelesque Fritters

    Falafel Fritters

    I found this recipe on the internet. It was easy to make and pretty tasty. Also, I would imagine you can use almost any green, making this a relatively healthy year-round dish.

    4 cups stemmed and torn collard greens or swiss chard (about 1/4 lb or 1 bunch)
    1 15.5 ounce can chickpeas, rinsed and drained (or about 2/3 cup dry beans, soaked and cooked)
    3 medium to large cloves garlic, chopped
    2 Tbsp tahini
    Juice of half a lemon
    1/4 tsp cumin
    1/4 salt
    1/4 black pepper

    Your rating: None Average: 3 (1 vote)

    Paella with chicken and shrimp


    5 tablespoons extra-virgin olive oil (preferably Spanish), divided
    1 pound uncooked large shrimp, peeled, deveined, butterflied
    1 pound skinless boneless chicken thighs, cut into 1-inch cubes
    1/2 pound oyster mushrooms, sliced
    1 cup chopped onion
    4 garlic cloves, chopped
    1 1/2 cups paella rice (short-grain white rice)
    1 15-ounce can diced tomatoes in juice
    1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
    3/4 teaspoon smoked paprika
    1/2 teaspoon saffron threads, crumbled
    2 cups low-salt chicken broth, divided
    1 cup mushroom broth

    Your rating: None Average: 3.5 (2 votes)

    Pide Pizza

    Pide (meat and cheese)

    Based off of this recipe, we simply used a pre-made pizza dough and focused on the fillings.

    Pre-heat oven to 400°F

    ½lbs minced beef or lamb (or pre-seasoned sausage, removed from casing)
    1 Onion
    2 or 3 Green peppers or red
    1 large tomato
    Salt and pepper to taste
    1 tsp ground corriander
    1 tsp ground sweet red pepper or paprika
    1 tsp red pepper flakes
    1 tsp cumin
    ½ cup finely shredded cheese to melt on top

    Finely mince onion, peppers and tomato

    Your rating: None Average: 2.5 (2 votes)

    Beef Satay

    Beef Satay Skewers

    Courtesy of Cook's Illustrated. Easy and delicious!

    4 Tbsp vegetable oil
    4 Tbsp packed dark brown sugar
    2 Tbsp fish sauce
    1 (1.5-1.75 lb) hangar or flank steak, cut against the grain into pieces that are approximately 4"x2"x1/4"

    Basting Sauce
    3/4 cup coconut milk
    3 Tbsp packed dark brown sugar
    3 Tbsp fish sauce
    2 Tbsp vegetable oil
    3 shallots, minced
    2 stalks lemongrass, trimmed to bottom 6 inches and minced
    2 Tbsp grated fresh ginger
    1.5 tsp ground coriander

    Your rating: None Average: 3 (1 vote)

    Spicy Tamarind Hanger Steak

    Spicy Tamarind Hanger Steak

    3 chiles (Thai, serrano, or jalapeño), thinly sliced into rounds
    ¼ cup tamarind concentrate
    3 tablespoons light brown sugar
    1 tablespoon kosher salt
    1 tablespoon vegetable oil, plus 4 tsp more for cooking
    1½ pound hanger steak, de-membraned and cut into 4 pieces

    Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours, or up to a day.

    Your rating: None Average: 4 (1 vote)

    Mustard-Crusted Branzino

    Mustard Crusted Branzino

    For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

    2 branzini/ Mediterranean sea bass filets
    1/8 cup olive oil
    1 tablespoons whole grain mustard
    1 small garlic clove, finely grated
    1/2 tablespoon chopped fresh thyme
    1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
    Kosher salt and freshly ground black pepper

    Your rating: None Average: 3 (1 vote)

    Lamb Shawarma

    Lamb Shawarma

    We took a lamb recipe from Jerusalem: A Cookbook and adapted it with a cooking technique from Cook's Illustrated to create a perfectly tender, medium-rare lamb roast with shawarma spices.

    Your rating: None Average: 4.5 (2 votes)

    Basmati and Wild Rice with Chickpeas, Currants and Herbs

    Basmati with Wild Rice

    This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

    Your rating: None Average: 5 (2 votes)

    Trinidadian Brown Stewed Chicken

    Brown stew chicken

    I have previously discussed my introduction to Caribbean food through my college roommate. Of the dishes she made, my favorite was a brown stewed chicken.

    Your rating: None Average: 3 (1 vote)

    Shrimp or Crawfish Étouffée

    Shrimp Etouffee

    1 lb shrimp
    2 Cups shrimp or seafood stock (you can make it from the shells of the shrimp)
    4 Tbsp lard/fat/unsalted butter
    1/4 Cup Flour
    1/2 Cup Onion, Finely Chopped
    1/4 Cup Celery, Finely Chopped
    1/4 Cup Bell Pepper, Finely Chopped
    1 Cup fresh Tomatoes, diced
    1/2 Cup Green Onions, thinly sliced
    3 Tbsp minced Italian Parsley
    2 Tbsp Minced Garlic
    1 bundle of Fresh Thyme
    2 tsp Worcestershire Sauce
    4 T Creole seasoning (I added extra cayenne, Herbs De P, oregano, and smoked salt)
    salt and pepper to taste

    Your rating: None Average: 3 (1 vote)

    Roasted Vegetables with Quinoa and Green Tahini Sauce

    Roasted vegetables with green tahini sauce

    From Bon Appetit 2014 Food Lover's Cleanse

    This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

    Serves 2 with leftovers for a salad (see below).

    Your rating: None Average: 3.5 (2 votes)

    Soy-Braised Short Ribs

    Soy Braised Short Ribs

    This Bon Appetit recipe was a bit too umami for Audrey's taste, but a nice recipe nonetheless.

    Serves 6

    3 tablespoons vegetable oil, divided
    4 pounds beef short ribs (optionally cut cross-wise (flanken style) into 2-bone pieces), about 1 1/2-inch-thick
    Kosher salt and freshly ground black pepper
    3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
    1 bunch scallions, whites chopped, greens thinly sliced, divided
    1 1-inch piece peeled ginger, thinly sliced

    Your rating: None Average: 2 (2 votes)

    Duck Confit with Spicy Pickled Raisins

    Duck Leg Confit

    Bon Appetit comes through with another winner. We made this for Christmas 2013, and it was great. While total cooking time (roughly 5 hours) is a bit steep, most of that is hands off, and all but the last 30 minutes can be done ahead of time and frozen. Serves 8. Great for a dinner party.

    • 8 skin-on, bone-in duck legs
    • 4 garlic cloves, thinly sliced
    • 1 teaspoon freshly ground black pepper plus more freshly cracked
    • 2 tablespoons plus 1 tsp. kosher salt
    • 10 sprigs thyme, divided
    Your rating: None Average: 4.5 (2 votes)

    Fesenjoon (Walnut Pomegranate Stew)

    Walnut stew

    I've had versions of this dish in various restaurants, but never attempted it at home before. I found a lot of recipes online and cobbled together a best of breed. This recipe isn't difficult, but it does take about 4 hours from start to finish.

    Your rating: None Average: 2 (2 votes)

    Herb Salad with Thai Beef or Chinese Sweet Sausage

    Thai Beef Salad

    Adapted from Cook's Illustrated.

    This recipe is a great way to use leftover spicy tamarind steak. Serve with steamed white rice.

    3 tablespoons lime juice (from 2 limes)
    2 tablespoons fish sauce (sub soy sauce)
    ½ teaspoon sugar
    2 shallots, diced
    1½ cups fresh mint leaves, chopped
    1½ cups fresh cilantro leaves, chopped
    1 birds eye chili, stemmed and finely chopped
    1 seedless English cucumber, diced
    1 tablespoon white rice (optional)

    Your rating: None Average: 4 (1 vote)

    Lobster Roll

    Courtesy of Cook's Illustrated.

    Your rating: None

    Spaghetti al Limone

    Spaghetti Al Limone

    Courtesy of Cook's Illustrated.

    Serves 2

    1/2 lb spaghetti
    Olive Oil
    1 small shallot, minced (about 1.5 Tbsp)
    1/8 cup heavy cream
    1/8 cup lemon juice
    1 tsp finely grated lemon zest
    1/4 cup finely grated Parmesan cheese, plus more for serving
    1 Tbsp shredded fresh basil leaves
    Salt and pepper

    Bring 2 quarts of water to boil in a saucier pan.
    Add 1/2 Tbsp salt and pasta to boiling water.
    Cook, stirring frequently, until al dente.
    Reserving 1 cup cooking water, drain pasta into a colander and set aside

    Your rating: None Average: 3 (1 vote)

    BBQ Chicken Kebabs

    Courtesy of Cook's Illustrated.

    Your rating: None

    Naked Grilled Chicken

    Courtesy of Cook's Illustrated.

    Your rating: None

    Crispy Orange Beef

    Crispy Orange Beef

    Courtesy of Cook's Illustrated.

    1.5 lbs flap meat (skirt steak or hangar steak can be used as substitutes)
    3 tbsp soy sauce, divided
    6 tbsp cornstarch
    2 oranges
    3 tbsp molasses
    2 tbsp sherry
    1 tbsp rice vinegar
    1.5 tsp sesame oil
    1 jalapeño, inner seeds and ribs removed, thinly sliced
    3 garlic cloves, minced
    2 tbsp freshly grated ginger
    1 habañero, inner seeds and ribs removed, minced
    2 scallions, thinly sliced
    3 cups vegetable oil, for frying

    Cut beef along grain into 3" lengths.

    Your rating: None Average: 3 (1 vote)

    Poached Fish

    Oil-poached fish

    Courtesy of Cook's Illustrated.

    Your rating: None Average: 1 (1 vote)

    Pomegranate-Marinated Lamb with Couscous

    Pomegranate Lamb with Couscous

    This is tasty recipe courtesy of Bon Appetit

    1/2 cup pomegranate molasses
    4 garlic cloves, coarsely chopped
    2 tablespoons olive oil
    1 tablespoon ground ginger
    1 tablespoon ground cinnamon
    2 teaspoons ground cumin, divided
    1 1/2 teaspoons paprika
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved

    1 1/4 cups water, divided
    2 cups low-salt chicken broth
    1 10-ounce box plain couscous

    Your rating: None Average: 3 (2 votes)

    Deep Dish Pizza

    This recipe is courtesy of our friends Sarah and Jason. They gave us a wonderful wedding gift set of a deep dish pizza pan, italian spices, and a great cookbook. Helpfully, they included this recipe as well!

    Your rating: None

    Fatteh Bel Djaje

    Fatteh Bel Djaje

    This original recipe (attached) came from a cooking class we took at Lebanese Taverna for a friend's birthday. We finally made this at home, and frankly, the original recipe was way too complicated. I post here a simplified, notional recipe that I may refine in the future.

    The basic thing you're making is a layering of chickpeas, chicken, pita chips, yogurt, and garnishes - "Lebanese nachos," if you will. To make this an easy weeknight meal, you're ideally using leftover chickpeas and chicken, buying pre-made pita chips, and doing only minimal preparation on the day of. It does require some pre-planning but makes the final "cooking" really easy. Yes, it's tastier if all of these things are freshly made and still warm, but whatever. I'm a working woman.

    Your rating: None Average: 3 (2 votes)

    Sloppy Joe

    Sloppy Joe

    This was one of the first recipes I learned to make while living on my own. Not the fanciest thing in the world, but it is quick, easy, and not terrible for you. It is Rachel Ray's. A full recipe (shown here) easily serves 4, but it can easily be halved to serve 2-3.

    1 tablespoon extra-virgin olive oil, 1 turn of the pan
    1 1/4 pounds ground beef sirloin
    1/4 cup brown sugar
    2 teaspoons steak seasoning blend
    1 medium onion, chopped
    1 small red bell pepper, chopped

    Your rating: None Average: 3 (1 vote)

    Saag Paneer

    Saag Paneer

    Courtesy of Cook's Illustrated.

    1 (10 ounce) bag curly-leaf spinach, rinsed (roughly 6 cups)
    3/4 lb mustard greens, stemmed and rinsed (sub: turnip greens, arugula) (roughly 4-5 cups)
    1 package store-bought Paneer (or make your own, recipe below)
    3 Tbsp unsalted butter
    1 tsp cumin seeds
    1 tsp ground coriander
    1 tsp paprika
    1/2 tsp ground cardamom
    1/4 tsp ground cinnamon
    1 onion, chopped finely
    3 garlic cloves, minced
    1 Tbsp grated fresh ginger
    1 jalapeño chile, stemmed, seeded, and minced

    Your rating: None Average: 3.5 (2 votes)

    Mongolian Beef

    Mongolian Beef.jpeg

    This recipe came from a cooking class my mom took many years ago (possibly before I was born). For several years, I've had a scanned copy of the photocopied recipe with her notes from the cooking class. We finally replicated the Mongolian Beef recipe. While we intend to play around with the sauce in future iterations, the "velveting" method of cooking the beef was a big success and will definitely be repeated.


    1.5 lbs flank steak
    3 egg whites
    2 tsp white wine or sherry
    Black pepper
    1/3 cup cornstarch
    Vegetable oil

    3/4 cup soy sauce

    Your rating: None Average: 4 (1 vote)

    Corn Fritters

    Corn Fritters

    Via WhatIHaventCookedYet, a recipe for corn fritters (not unlike Venezuelan cachapas):

    This is a slightly modified, and halved, version of the recipe.

    1/4 Tbsp salt
    1/2 Tbsp baking powder
    1/4 cup flour
    1/2 cup corn meal
    1 egg, lightly beaten
    1/2 cups buttermilk
    1/8 cup melted butter
    1 Tbsp honey
    2 ears corn, kernels removed
    1/4 cup cheddar cheese
    Olive oil for frying

    Mix together dry ingredients – salt, baking powder, flour and corn meal – in a large bowl.

    Your rating: None Average: 2 (2 votes)

    Spiced Salmon Kebabs

    Salmon Kebab

    Courtesy of Bon Appetit, an easy and tasty recipe with a middle eastern flavor profile.

    Serves 2

    1 tablespoon chopped fresh oregano
    1 teaspoon sesame seeds
    1/2 teaspoon ground cumin
    1/2 teaspoon kosher salt
    1/8 teaspoon crushed red pepper flakes
    3/4 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
    1-2 lemons, sliced into rounds approx 1/4" thick
    2 tablespoons olive oil

    Your rating: None Average: 3.5 (2 votes)

    Cold Sesame Noodles with Summer Vegetables

    Cold Sesame Noodle Salad

    We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

    1/3 cup unseasoned rice vinegar
    1 tablespoon vegetable oil
    1 tablespoon Sriracha
    1 tablespoon toasted sesame oil

    Your rating: None Average: 3.5 (2 votes)

    Ricotta Gnudi

    16 ounces ricotta (about 2 cups)
    1 large egg, beaten to blend
    1 large egg yolk, beaten to blend
    1/2 teaspoon freshly ground black pepper
    1/2 cup finely grated Parmesan or Grana Padano plus more
    1/2 teaspoon kosher salt plus more
    1/2 cup all-purpose flour plus more

    3 cups Pomodoro Sauce or other sauce

    Your rating: None

    Pappardelle with Arugula and Prosciutto

    Pappardelle with Arugula and Prosciutto

    1/2 pound pappardelle or fettuccine
    Kosher salt
    2 tablespoons olive oil
    2 tablespoons unsalted butter
    2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
    1/4 cup chopped fresh chives
    2 teaspoons finely grated lemon zest plus more for serving
    1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
    1/3 cup finely grated Parmesan plus more for serving
    Freshly ground black pepper
    3 ounces prosciutto, torn into 1-inch pieces

    This makes 4 servings

    Your rating: None Average: 3 (2 votes)

    Pea Pancakes

    Pea Pancakes

    Audrey was really excited about this recipe. Unfortunately, it sucked.

    1 cup shelled fresh peas (from about 1 pound pods)
    1 teaspoon kosher salt plus more
    3 large eggs
    1 cup low-fat cottage cheese
    1/4 cup all-purpose flour
    2 tablespoons vegetable oil plus more for skillet
    4 scallions, thinly sliced, plus more for serving
    1/4 cup (1/2 stick) salted butter, melted

    Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

    Your rating: None Average: 1 (2 votes)

    Kofta (Mediterranean Meatballs)


    This tasty and relatively easy recipe came from this fantastic cookbook centered on one of my favorite cuisines. The recipe calls for a mix of lamb and veal, but lamb alone would probably be good too.

    Makes 24 kofta.

    1 lb ground lamb
    1 lb ground veal
    1 medium onion, roughly chopped
    3-4 large cloves garlic
    1/2 cup toasted pine nuts
    1/2 bunch flat-leaf parsley
    1 large medium-hot red chile, seeded
    1.5 tsp ground cinnamon
    1.5 tsp ground allspice
    3/4 tsp ground nutmeg

    Your rating: None Average: 3 (2 votes)

    Shrimp and Hearts of Palm Rémoulade

    Shrimp Remoulade


    1/2 cup loosely packed flat-leaf parsley leaves
    1 celery stalk, coarsely chopped
    1 small shallot, coarsely chopped
    1 garlic clove, peeled

    1 cup mayonnaise
    2 tablespoons whole grain mustard
    1 tablespoon prepared horseradish
    1 tablespoon fresh lemon juice
    1/2 teaspoon paprika
    1/2 teaspoon Worchestershire sauce

    Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.


    Your rating: None Average: 2 (2 votes)

    Chicken, Rice and Beans

    Chicken Rice and Beans

    We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

    1 tablespoon olive oil
    1/4 medium onion, chopped

    Your rating: None Average: 4 (1 vote)


    Sushi (crab rolls in the foreground)


    More to follow. Maybe.

    Your rating: None Average: 5 (1 vote)

    Pasta al Funghi

    Another meal from our farmers market expedition in Venice.

    • 1/4 lb mushrooms
    • 1 medium onion, chopped
    • 4 cloves garlic
    • Fresh Rosemary, Sage, basil
    • 2 bay leaves
    • 1/2 cup white wine
    • 1/2 cup cream
    • salt to taste
    • Fresh pasta

    Sautee onion, garlic and herbs until tender

    Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.

    Add 1/3 more of mushrooms, soften.

    Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce

    Serve with pasta

    Your rating: None

    Lemon Skate

    Skate, at the market

    This was a meal we put together in Venice from what we found at the farmers market - and was one of the best meals we had in Italy.

    • 1 skate (3/4 lb)
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 2 bayleaves
    • 1 sprig rosemary
    • 3 leaves fresh sage
    • 4 tbsp lemon olive oil
    • Juice of 2 lemons
    • Fresh Pasta

    Sautee the garlic, onion, and herbs until soft and beginning to caramelize. Remove and set aside, picking out stems from the herbs.

    Simmer the skate in a bath of lemon-olive oil and lemon juice.

    Your rating: None Average: 3.5 (2 votes)

    Baked Ham


    This recipe yielded our best ham results yet: https://www.delish.com/cooking/recipe-ideas/recipes/a58445/best-... :

    • 1 (10-lb.) fully cooked whole ham (boneless or bone-in)
    • ½ c. packed brown sugar
    • ¼ c. Dijon mustard
    • 1 tbsp. apple cider vinegar
    • 1½ c. apple cider

    Preheat oven to 325º. Place ham cut side down on a roasting rack set in a roasting pan and score diagonally.

    Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours.

    Your rating: None Average: 2.5 (2 votes)

    Neapolitan Pizza

    Neapolitan Pizza

    We put together a simple-but-wonderful Neapolitan style pizza, largely following this SeriousEats recipe, as most other recipes required a wood burning oven or breaking your home oven's cleaning cycle lock.


    • Pizza dough for 2 10" rounds
    • 14 oz can of whole San Marzano tomatoes
    • 1/2 tsp kosher salt
    • 2 medium-large balls of fresh buffalo mozzarella
    • Good quality olive oil
    • Fresh basil leaves
    Your rating: None Average: 5 (2 votes)



    So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

    Your rating: None Average: 3 (5 votes)

    Malaysian Steak Skewers

    Malaysian Steak Skewers

    Last summer, we made this delightful Bon Appetit recipe. I forgot to record it at the time and kept trying to find the recipe online. I remembered that it was a Malaysian-style dish, but because Bon Appetit didn't have "Malaysian" in the title, my half-hearted attempts to find it bore no fruit. Finally, I used the power of Google and, somewhat embarrassingly, found the recipe in 5 seconds.

    Your rating: None Average: 4 (2 votes)

    Thai Yellow Curry

    Thai Yellow Curry Paste

    On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

    Your rating: None Average: 3.5 (2 votes)

    Pomegranate Lamb Shank

    Pomegranate Lamb

    When we first made this dish, we noted that it was good but a lot of effort. In this year's Bon Appetit food cleanse, they included a recipe with a suspiciously-similar flavor profile but significantly less work. We tested it out and it was good and pretty easy. The lamb still has to braise for like 4 hours in the oven, but the prep beforehand is very simple. Great for a snowzilla of a day!

    Serves 4

    Your rating: None Average: 3 (2 votes)

    Butternut Squash Mascarpone Agnolotti


    We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

    Your rating: None Average: 3 (2 votes)



    We primarily used this extensive guide at Simply Recipes, with some tips from Bon Appetit and with consultations to the WaPo article, Julia Child, and my vintage Joy of Cooking from the 60s.

    1 Goose (8-10 lbs, ours was 8.77)
    salt, pepper, thyme and sage for rubbing
    1 lemon
    1 head of garlic, unpeeled, with the top cut off to expose cloves
    1/2 medium onion, peeled and quartered

    Your rating: None Average: 2 (2 votes)

    Quinoa with Butternut Squash and Preserved Lemons

    Quinoa and Butternut Squash

    We hosted family for Thanksgiving this year and found ourselves innovating to accommodate a gluten-free family member. We very easily modified David Lebovitz's original recipe to create a delicious dish that everyone loved.

    ​1 1/2-pounds butternut squash, peeled and seeded
    1 large onion, peeled and minced
    1 cup quinoa (alternatively, for a gluten dish, use 1 3/4 cup Israeli couscous, or Italian pepe-style pasta)
    1 small cinnamon stick
    1 large or 2 small preserved lemons

    Your rating: None Average: 3 (2 votes)

    Meat Lasagna

    Meat Lasagna

    This recipe is a hybrid of Sharon's recipe and and a very intense online recipe. My guess is that both are derived from the Betty Crocker Cookbook.

    Serves 6. Bakes in a 9x9 pan.

    Meat sauce:

    Cook and stir together until meat is brown and onion is tender:

    • 3 Italian sausages (approx 0.5 lbs, mixed between mild and spicy; can substitute ground beef for all or part)
    • ½ cup chopped onions
    • 2 garlic cloves, minced
    • ½ cup sliced mushrooms
    Your rating: None Average: 3.5 (2 votes)

    Chiles Rellenos

    Blistering the peppers

    Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

    • 12 Anaheim peppers, skin removed (see note)
    • 3 whole eggs
    • 2 egg whites
    • 1 Tbsp Flour
    • 1 dash salt
    • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
    Your rating: None Average: 4.5 (2 votes)

    White Bean Ragout

    White Bean Ragout

    Based on this recipe from Bon Appetit, we modified it to use what we had on hand, and it turned out great.

    1/2 large onion
    1/2 red pepper
    2 clove garlic (mince one, reserve one for the bread)
    2 tablespoons marinara sauce (or tomato paste)
    1 can (15oz) Cannellini beans (rinsed, drained)
    1 cup vegetable broth
    1 cup cherry tomatoes, halved
    parmesan cheese, grated
    extra-virgin olive oil
    Kosher salt, freshly ground pepper
    parsley, chopped (optional)

    Your rating: None Average: 4.5 (2 votes)

    Goat Cheese Corn Enchiladas

    Goat Cheese and Corn Mole Enchiladas

    In 2010, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

    Your rating: None Average: 5 (3 votes)

    Crab Cakes

    Crab Cakes with an Avocado/Yogurt sauce

    Adapted from The Santa Monica Farmers Market Cookbook.

    Makes 10 large crabcakes or as many small ones as you can roll

    1 lb lump crabmeat
    1/3 cup panko breadcrumbs (can sub regular)
    2 eggs, beaten
    4 Tbsp mayonnaise
    2 Tbsp lemon juice
    Few drops hot sauce (like Tobasco)
    Generous dash of Old Bay seasoning
    Generous dash of Garlic Powder
    Generous dash of Onion powder
    Salt and pepper to taste

    Your rating: None Average: 4 (2 votes)

    Spiced Eggplant with Bulgur Salad

    Spiced Eggplant with Bulgar salad

    A delicious and easy Bon Appetit recipe.

    Serves 2

    1/4 cup olive oil, divided, plus more for drizzling
    1 tablespoon finely chopped preserved lemon peel (optional)
    1 garlic clove, smashed
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon paprika
    1/4 teaspoon ground cinnamon
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon kosher salt plus more

    1 medium eggplant (9–10 ounces), halved lengthwise

    Your rating: None Average: 4.5 (2 votes)

    Cold Soba Noodle Salad

    Cold Soba Noodles

    A great side dish that could, with the addition of a protein, take center stage. Goes great as a side to Japanese grilling.

    1/2 packet (~4.5 oz) soba noodles
    1/4 cup rice vinegar
    2 tablespoons soy sauce
    2 tablespoons Asian sesame oil
    1 tablespoon wasabi paste

    1/4 cup minced green onions

    In a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve, keeping the rest in the bowl.

    Your rating: None Average: 4 (1 vote)

    Yakiniku (Japanese Grilled Meat or BBQ)


    2 boneless, skinless chicken breasts (skin removed and cut into 1 1/2" cubes)

    1 scallion (white part only, cut into very thin slices)
    1 tbsp miso paste
    2 tbsp mirin
    1 tbsp sake (or dry vermouth)
    1 slice bacon

    Yakiniku no tare (for basting and dipping)
    1 cup low-salt chicken broth
    3/4 cup mirin (sweet Japanese rice wine)
    1/2 cup reduced-sodium soy sauce
    1/4 cup sake (or more mirin and some vermouth)
    3/4 teaspoon (packed) light brown sugar
    1/4 teaspoon freshly ground black pepper
    2 garlic cloves, crushed
    2 scallions, chopped

    Your rating: None Average: 4.5 (2 votes)



    I basically don't eat steak out anymore. It's just... I can make it better, reliably.

    Quick guide: Sear :30/:30; Near heat: 3/3m Smoke 1.5/1.5, Sear :30/:30, Rest 3


    I only buy the "Natural" (no antibiotics, grass fed, grain finished) prime, bone-in delmonico (ribeye) steak from Canales Quality Meats in Eastern Market here in DC. Grass fed beef is much leaner than grain, but with an amazing taste - and, it's better for you, with a much better balance of Omega fatty acids. Get the most marbled cut you can find, but realize that it'll still be about half as marbled as a grain-fed steak. And for the love of all things tasty, get the bone in.


    Up to four days ahead, but ideally at least 24 hours, rinse the steak and pat dry. Wrap in cheesecloth (~1 layer per day). Place it on a rack in the top back of your fridge. This is an at-home method to dry-age your cut, and it tenderizes the meat and deepens the flavor. Watch a video on the technique here: http://lifehacker.com/5865849/dry+age-steak-at-home-for-steakhou... . Vary the smoke/indirect heat time by the aging length - the more aged the meat, the closer to 1.5mins/side you want. For a steak you bought today, I'd move that to 2-3 mins/side.

    Two hours before you're going to put it on the grill, take it out and unwrap the steak. Plop it down on some waxed paper and salt both sides (I like using a bit of alderwood smoked salt and some kosher salt, about a teaspoon or two per side). Let it sit - it will juice and then re-absorb, bringing in the smoke and salt flavors deep into the meat.

    Your rating: None Average: 5 (2 votes)

    Grilled Marlin with a lime-butter sauce

    Grilled Marlin, roasted cherry tomatoes and asparagus

    Blue Marlin steaks, salted and with lemon pepper. Spritz with lime juice a few minutes before grilling.

    Lime caper butter sauce, per steak:

    3 T butter
    1/4 red onion or 1/2 shallot, chopped. Sub in garlic scapes for part of this.
    1/4 cup white wine
    2 limes, juiced
    1 T capers, drained

    Chili/lime powder for serving.

    Sautee the onions/shallots in the butter while grilling the marlin. When soft, add the lime juice and wine, reduce by half and add in the capers, continue reducing until no liquid remains. Serve on top of the marlin with chili/lime powder.

    Your rating: None Average: 3 (2 votes)

    Texas Smoked Brisket



    • Brisket -- Splurge. Get a high-quality point cut. In the DMV, The Organic Butcher sells them. (you will need at 60-90 minutes per pound to cook it so...)
    • A whole bag of Mesquite chunks, plus ideally some other wood that will be ok for smoking
    Your rating: None Average: 5 (2 votes)

    Poached Salmon with Peas and Mushrooms

    Poached Salmon with peas and mushrooms

    This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

    2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
    1 cup dry white wine
    2 tablespoons kosher salt plus more for seasoning
    2 tablespoons (¼ stick) unsalted butter
    4 ounces fresh morels; sliced, or oyster or shiitake
    ½ cup shelled fresh peas
    ⅓-⅔ cup heavy cream
    Freshly ground black pepper
    2 tablespoons minced fresh chives or finely chopped garlic scapes

    Your rating: None Average: 4.5 (2 votes)

    Chicken in a Tomatillo, Chipotle, and Brown Sugar Sauce

    Chicken with Tomatillo sauce

    We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

    Your rating: None Average: 2.5 (2 votes)

    Tamales de Elote


    This recipe is a mash-up of several recipes.

    2 cups corn kernels (cut from 2 large ears of corn)
    4 oz (1 stick) butter, cut into 1/2" pieces and softened slightly
    1 tsp baking powder
    2 tbsp sugar
    1 3/4 cup masa harina
    1 tsp salt
    1 1/4 cup milk, warmed

    Your rating: None Average: 3 (1 vote)

    Citrus-glazed Ribs

    Citrus glazed ribs with salad

    A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.



  • 3 1/2 lbs baby back pork ribs, cut between bones into individual ribs
  • 1 cup soy sauce, divided
  • 9 garlic cloves, minced, divided
  • 5 teaspoons cumin seeds, divided
  • 3 teaspoons crushed red pepper flakes, divided
  • 3 tablespoons vegetable oil
  • 6 scallions (white and light-green parts separated from dark-green parts), finely chopped
  • 1 1/2 cups fresh orange juice plus zest from 1 orange
  • 4
    Your rating: None Average: 4 (2 votes)

    Shakshuka - tomato/chickpea with egg


    From Bon Appetit halved (still serves four) and with some modifications:

    3 T olive oil
    1 small onion, finely chopped
    3 garlic cloves, coarsely chopped
    2 jalapeños, finely chopped
    1 1/2 cups chickpeas, soaked overnight and drained (or 1 can chickpeas)
    1 teaspoon paprika
    1/2 teaspoon ground cumin
    2 14-ounce can tomatoes (diced or whole+hand-crushed), juices reserved
    Kosher salt and freshly ground black pepper
    salt to taste
    3/4 cup coarsely crumbled feta

    Your rating: None Average: 3.5 (2 votes)

    Jose's Basque Tuna Stew

    Tuna Stew


    One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

    1 pounds fresh bonito or yellowfin tuna
    2 slices day-old bread, preferably country-style
    1/2 cup Spanish extra-virgin olive oil, plus more for drizzling

    3 cups thinly sliced onions (about 2 large onions)
    2 tbs minced garlic
    2 medium green bell peppers, roughly chopped
    1 pound tomatoes (5-6 plum or 2-3 medium), roughly chopped

    Your rating: None Average: 4 (2 votes)

    Baked Oysters with Bacon and Leeks

    baked oysters

    We had some leftover pre-shucked oysters and used them to make this Bon Appetit recipe. The recipe here originally used an entire 16-oz jar of pre-shucked oysters, but we halved it; serves two.

    1/2 tablespoon butter
    1/2 tablespoon all purpose flour
    1/2 cup whipping cream

    2 slices thick bacon (preferably applewood-smoked), chopped
    1 tablespoons grated Pecorino Romano cheese

    2 cups thinly sliced leeks (white and pale green parts only; from 2 large leeks)

    Your rating: None Average: 3 (1 vote)

    Red Wine-Braised Short Ribs

    Beef Short Ribs

    We merged a Bon Appetit recipe with a (strikingly) similar recipe from my canning book (which recommends topping the finished product with pickled red onions) and sprinkled it with input from Tom Colicchio.

    Makes about 4 servings.


    Your rating: None Average: 2 (1 vote)

    Lamb Tagine with Chickpeas and Apricots

    Lamb Tagine

    I tweaked a Bon Appetit recipe and it was pretty good!




  • 3/4 cup dried chickpeas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 tablespoon chopped peeled ginger
  • 5 garlic cloves (2 whole, 3 chopped)
  • 1 tablespoon chopped peeled ginger
  • 1 large cinnamon stick, broken in half
  • 3 pounds 1" cubes lamb shoulder
  • Kosher salt and freshly ground black pepper
  • 4
    Your rating: None Average: 4 (1 vote)

    Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

    Mole Lacquered Chicken

    This is an adapted Rick Bayless recipe that we use with our mole.

    1/2 cup Classic Red Mole
    1/8 cup agave syrup (preferably organic raw) or dark corn syrup
    Bone-in chicken pieces
    Salt and fresh ground pepper
    Sesame seeds (toasted, if you like)

    Heat the oven to 350 degrees.

    Your rating: None Average: 4 (2 votes)

    Bernice's Fried Eggplant

    Fried Eggplant

    ... with just a little tweaking.

    Serves 8.

    2 medium-large eggplants
    1.5 cups breadcrumbs (panko or regular)
    1/2 cup freshly-grated parmesan cheese
    Spices from your pantry (such as garlic powder, onion powder, paprika, basil, oregano, salt, and pepper)
    2 eggs
    1/2 cup or more of all purpose flour
    Vegetable oil
    [Note: halve these proportions for a medium-sized eggplant]


    Your rating: None Average: 4 (1 vote)

    Lamb Chops with Mint Something

    Lamb Chops

    Made delicious and easy lamb chops tonight. Basically combined these two</a href> recipes and served it with this mint jelly.

    Your rating: None Average: 3 (2 votes)

    Salmon with Tomato and Olive "Salsa"

    Salmon with Tomato-Olive-Onion-Feta salsa

    Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

    For the salsa fresca:
    2 parts cherry tomatoes, quartered
    1 part rough chopped kalamata olives
    1 part diced red onions
    1 part feta, crumbled
    lemon juice
    olive oil (if possible, from a jar of sundried tomatoes)
    Salt and pepper, to taste

    For the salmon:
    Wash and thoroughly dry the fillet.
    Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

    Heat grapeseed (or other, high-heat) oil in a skillet

    Your rating: None Average: 4 (1 vote)

    Tandoori Chicken

    Tandoori Chicken

    Trying again with a loose interpretation of this recipe.

    Blend into a paste:

    • Juice of 1 lemon
    • 3 jalapenos
    • 5 cloves garlic
    • 1½" ginger, chopped
    • ½ cup yogurt
    • 2 t smoked paprika
    • 1 t coriander
    • 1 t chili powder
    • pinch of saffron, crushed
    • 5 t garam masala or chicken tikka masala

    Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

    Cut chicken breast and thighs into even chunks, ~1-2".

    Your rating: None Average: 1.5 (2 votes)

    Lamb Vindaloo

    Lamb Vindaloo

    This recipe was awesome. Delicious and super easy. Made by simplifying a slightly (but not much) more complex recipe from Madhur Jaffrey’s Indian Cooking.

    Serves 6.

    Vegetable oil
    2 medium onions, peeled and sliced into thin half-rings
    1-inch cube of fresh ginger, peeled and coarsely chopped
    1 small, whole head of garlic, with all the cloves separated and peeled
    5 Tbsp white wine vinegar
    1 Tbsp ground coriander

    Your rating: None Average: 4 (1 vote)

    Jamaican Ackee and Saltfish

    Ackee and Saltfish with callaloo

    Ackee ans Saltfish is the national dish of Jamaica. I was fed so much of this pungent breakfast during training that I swore off it afterwards. That didn't last very long. Ackee is an odd ... fruit? The wikipedia article on ackee can fill you in better than I can, but in short, the scientific name comes from a pirate, it's originally an African plant, and it's very poisonous if harvested incorrectly. It's related to lychees, but is better described as being similar to avocado.

    Your rating: None Average: 3 (1 vote)

    Thai Green Curry

    Thai Green Curry

    I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I modified the curry recipe from here. I have to admit this isn't the most authentic or even delicious green curry recipe, but frankly it's pretty easy to make and can be made mostly without often hard to find ingredients.

    I personally prefer this recipe with extra firm tofu, but it could theoretically go with any protein. Fish or seafood would be best, followed by chicken.

    Serves 4.

    Your rating: None Average: 2 (1 vote)

    Shrimp and Grits

    Shrimp and Grits.jpg

    This was adapted from a NYTimes article in search of an improved shrimp and grits recipe:

    For the grits:

    • 1/2 cup grits
    • 2 1/4 cups water
    • 2 T unsalted butter
    • 1 t salt
    • 1 t minced garlic
    • 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
    • dash paprika
    Your rating: None Average: 3.5 (2 votes)

    Seared Scallops with Pommes

    Seared Scallops

    This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

    Your rating: None Average: 3 (2 votes)

    The South by SouthWestern Enchilada (with Verde Foam)

    South by Southwestern Enchilada

    This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

    Per Enchilada:
    2-3 corn tortillas
    1 egg
    1 Tbsp crema
    1/2 cup chicken, partially shredded - dark meat preferred
    1/4 cup salsa verde

    Your rating: None Average: 3 (2 votes)

    Classic Red Mole Poblano

    Chicken glazed with mole

    Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

    Your rating: None Average: 4 (2 votes)

    Caramelized Onion and Apple Flatbread

    Caramelized Onion and Apple Pizza

    Adapted from a recipe we found online, this flatbread or pizza is easy to make and tasty. Cut it into small squares to serve at a party.

    Your rating: None Average: 3 (2 votes)

    Steamed buns with Pork Belly

    Steamed Buns with Pork Belly

    While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

    The components are:

    • steamed buns
    • roasted pork belly (start with 3lbs skinless pork belly)
    • scallions
    • sweet pickles
    • hoisin and siracha sauces

    The candied crispies from the roasting of the pork make a fantastic condiment to the buns

    Pork Belly

    • 3lbs skinless pork belly
    • ¼ cup kosher salt
    • ¼ cup suger
    Your rating: None Average: 4 (2 votes)

    Southwest Salmon

    SW Salmon

    This recipe just sort of happened one day. We had some miscellaneous items we wanted to use up, and it turned out delicious! The amounts used here served 2.

    Salmon (1/2-2/3 lb)
    Southwestern seasonings (blend of salt, chipotle, dash chili powder, cumin, dash of coriander, lime juice)

    Corn (1 ear)
    Tomato (1 med, chopped)
    Onion (1/2 small, chopped)
    Cilantro (about 1/2 cup, separated from stalks)
    Salsa / hot sauce (about 2 tbsp)
    Lime (juice from 2 limes)

    Your rating: None Average: 5 (2 votes)

    BBQ'ed Ribs

    • 1 rack of Pork Spare Ribs (not the "country style" which are thicker and harder to cook thouroughly)
    • Salt and pepper
    • Sauce (recipe follows)

    Salt and pepper (with smoked salt, if available) a rack of ribs as it comes up to room temperature, 30 minutes to an hour ahead of BBQing.

    Over a medium flame, sear the ribs on both sides. Move away from direct heat, add wood chips, and let cook via smoke and indirect heat at 250° for ~4 hours (2-3 for baby back ribs, more if you're smoking multiple racks). This brings in the smoke flavor and slowly cooks the rack.

    Your rating: None Average: 4.5 (2 votes)

    Udon Soup with Prawns and Poached Egg

    Udon Soup Before Broth

    So, there's this Japanese movie, Tampopo, all about a woman's quest to serve the perfect noodle soup in her small roadside soup shop. If nothing else, its an interesting look at Japanese food culture.

    Anyway, inspired by that and memories of walking by this (Japanese, I think) soup shop ever day we were in Paris last year, I decided we should try and make Japanese. soup. Our local bodega, P&C Market, sells Japanese noodles (both soba and udon), so we gave it a whirl. It actually turned out pretty good for the first shot.

    Your rating: None Average: 3 (2 votes)

    Dashi (Japanese Seaweed Stock)


    This is a basic recipe for dashi, or seaweed stock (as I would describe it). It is the basis for many Japanese soup recipes. I consider the American equivalent (not in flavor, but in use) to be chicken stock.

    • 4 large strips of Dried Kombu (dried kelp), cut into roughly 4x4 inch squares
    • 1 Tbsp mushroom buillon base
    • 6 cups of cold water
    • 6 dried shiitake mushrooms
    Your rating: None Average: 3 (2 votes)

    Fried Chickpeas with Chorizo and Spinach

    Chickpeas and Chorizo

    This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

    From Mark Bittman via Tex-Mix

    1/4 cup olive oil, plus more for drizzling
    2 cups cooked dry or canned chickpeas, as dry as possible
    Salt and black pepper
    4 ounces Spanish chorizo, finely diced (3 or 4 small links)
    1/2 pound leafy spinach, roughly chopped
    1/4 cup sherry (or sweet vermouth, or red wine - but not sherry vinegar)

    Your rating: None Average: 3 (2 votes)

    Tah Chin (Persian Rice Casserole)


    When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious.

    Your rating: None Average: 4 (1 vote)

    Shrimp and Grits

    For the shrimp:
    8 jumbo shrimp, peeled and deveined
    2 T butter, melted
    1 T cajun seasoning
    dash Old Bay
    dash Celery Salt

    For the grits:
    1/2 cup grits
    2 1/4 cups water
    2 T unsalted butter
    1 t salt
    1 t minced garlic
    1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
    dash paprika

    Your rating: None Average: 3.5 (2 votes)

    Blackened Red Snapper

    Blackened Red Snapper

    4 (6 ounce) fillets red snapper
    1 cup butter, melted
    4 Tablespoons cajun seasoning

    Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

    Dip fish into melted butter, and crust each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet.

    Your rating: None Average: 3 (2 votes)


    Gumbo and bread

    Prep the Trinity

    Chop the onions, bell pepper, and celery and mix together. Pull of 1/4 to preserve for the final step.

    Make the Roux

    Heat oil in heavy 6-quart pot (or dutch oven) over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- 15-30 minutes.

    Add the Trinity

    Your rating: None Average: 4 (2 votes)

    Chicken Tikka Masala

    Chicken tikka masala

    This recipe eventually turned in to the Shahi Paneer recipe, and the sauce is the same. We broke them out separately to make them both easier to follow.

    Your rating: None Average: 4 (1 vote)

    Bacon-wrapped Scallops with mushrooms

    Prosciutto wrapped scallops

    6 Large (1" diameter) Scallops
    3 slices Polyface bacon (or prosciutto)
    3 T Rendered bacon fat (or butter)
    2 T butter
    2 cloves garlic, finely chopped
    8 Cremini or wild mushrooms, thickly sliced
    1 t tarragon
    1/4 C white wine or dry vermouth

    If using prosciutto instead of baking, use this approach: http://www.epicurious.com/recipes-menus/how-to-cook-scallops-wit... (hot pan with oil, 3 mins, add butter and flip, 3 mins while basting; add wine to make a pan sauce while scallops rest.

    Preheat oven to 375F

    Your rating: None Average: 3.5 (2 votes)

    Chicken Satay

    Chicken Satay

    We generally followed this recipe, except we used a whole chicken and only cut up the breasts and thighs. We left the wings and drumsticks in tact, and just ate them. It being winter, we just broiled the whole thing for about 10-15 minutes, though traditionally this recipe would be skewered and BBQ'd.


    1 chicken, cut into piece parts; breasts and thighs cut into pieces

    1/4 cup minced lemongrass, fresh or frozen (if using fresh, use only the soft inner part)

    Your rating: None Average: 3 (1 vote)

    Jon's Chili


    There is no "real" recipe to Jon's chili beyond the base set of ingredients and improvisation with spices and available ingredients. If there are fresh peppers, they go in. If there's homemade salsa, it definitely goes in. Beer (Shiner Bock I find is best) cuts the spice level nicely without removing the flavor.

    I sautee the onion/garlic/jalapenos until tender, then add the meat and brown it. Add the tomatoes and cook for 5 minutes, then add whole habaneros and the first spices (salt, pepper, first group of spices). Add 4 cups of water and some beer and bring to a boil.

    Your rating: None Average: 4 (2 votes)

    Shrimp Saganaki

    Shrimp Saganaki with sauteed Kale flowers

    Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

    Your rating: None Average: 3.5 (2 votes)

    Steelhead Salmon with Herbs and Lemon

    Steelhead salmon is really trout. This recipe could go with a wide range of fish - salmon, trout, etc.


    * 1 lb steelhead fillet, with or without skin
    * 1 clove garlic, chopped fine
    * 1 1/2 tablespoons coarsely chopped fresh rosemary
    * 1 lemon, zest of
    * 1/2 lemon, juice of
    * 1/4 teaspoon salt
    * 1/2 teaspoon fresh ground pepper
    * 1 tablespoon olive oil, plus
    * additional oil, for greasing baking pan


    1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.

    2. Preheat broiler.

    Your rating: None Average: 3 (1 vote)

    Pumpkin Saffron Bisque

    Pumpkin Saffron Soup

    An adaptation of the recipe from The Food Network. We've used marina di chioggia and speckled hen pumpkins from our favorite farmer at Eastern Market. A butternut squash can also be used.

    Your rating: None Average: 2.5 (2 votes)

    Pumpkin Ravioli


    With the arrival of the fall gourds, we decided to make a pumpkin ravioli. We really enjoyed this recipe. The first time, we didn't have enough ricotta cheese, so we added some creme fraiche as a substitute (seemed to work fine...). We used egg pasta sheets (available from the Eastern Market Grocery), though wonton wrappers are a good substitute. We put the dollops of batter evenly spaced on the pasta sheet (4x6 = 24 ravioli), laid a second sheet on top, and then cut into individual raviolis using a pasta cutter. A little water on the fingertips and squeezing the edges seemed to seal them just fine. This recipe yielded 144 ravioli and used 12 pasta sheets.

    We used a marina di chioggia pumpkin the first time (greenish color, oval shape) and a peanut pumpkin the second time (orangish color with white "peanuts" all over the outside.

    The original recipe came from http://theunemployedcook.blogspot.com/2006/03/pumpkin-ravioli-with-sage-...

    Your rating: None Average: 3 (1 vote)

    Guinness Cottage Pie

    Guinness Cottage Pie/Stew

    This is an abomination, mixing in Guinness into a cottage pie.

    The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

    Your rating: None Average: 3 (1 vote)

    Spanish Tortilla

    Spanish Tortilla 2

    This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.

    Your rating: None Average: 3.5 (2 votes)

    Chicken Enchiladas

    Chicken Enchiladas - mixed

    After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

    Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
    Green chiles (hatch/anaheim chiles, canned works)
    1 Onion, chopped
    Flour tortillas
    Enchiladas Sauce (see below)
    Jack Cheese (Pepperjack, if you want a little kick)

    Make Enchilada Sauce
    Mix together:

    1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
    1 cup sour cream

    Your rating: None Average: 4.5 (2 votes)

    Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

    An excellent salsa verde recipe, and a nice shrimp recipe. We made it as tacos instead.


    Your rating: None Average: 3 (1 vote)

    Fish Tacos

    Fish Taco

    A great, simple summer taco recipe

    Your rating: None Average: 4.5 (2 votes)

    Persian Chicken Kabab (Jujeh Kabob)

    Chicken Kababs


    Serves 2-3. Can easily be doubled/tripled.

    Your rating: None Average: 4 (1 vote)

    Grilled Lamb and Fig Kabobs

    Lamb and Fig Kabobs

    This was a very yummy grilled lamb recipes. The lamb were tender and the mint glaze was excellent on top.

    Your rating: None Average: 3 (1 vote)

    Shahi Paneer

    Shahi Paneer alone

    A really yummy recipe - great on the first try. The original recipe was for chicken tikki masala, but we used paneer instead of chicken and the result was pretty similar to some of the best Shahi Paneer we had in India.

    Modified from Food and Wine.

    Your rating: None Average: 5 (2 votes)

    Lamb with Feta Sliders

    An excellent alternative to beef burgers! Mix feta in with the meat for easier "cheeseburger" preparation.


    Your rating: None Average: 4 (1 vote)

    Shrimp Tikka

    Shrimp Tikka

    Great on the first try. Serve with rice and mango salsa.

    From http://www.epicurious.com/recipes/food/views/Shrimp-Tikka-with-F...

    Your rating: None Average: 3.5 (2 votes)

    Bernice's Brisket

    Bernice's Brisket

    This is Audrey's family's brisket recipe. Sort of like a potroast, but made on the stovetop. It has a sweet and savory sauce. It's really easy to freeze leftovers and reheat - almost better that way!

    Your rating: None Average: 2.5 (2 votes)

    Potato Gnocchi

    Making Gnocchi

    The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

    2 lbs whole baking potatoes
    2 beaten egg yolks
    1 1/2 cups flour
    Pinch of salt

    Your rating: None Average: 4 (2 votes)

    Turkey and Dressing

    Turkey and Dressing 2013

    This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and dry brine it for 2-3 days. In years past, we have also wet-brined it for three days, but this is much messier (though it can save fridge space if you use a cooler). We have recently been doing simple injections to improve the juiciness of the breast meat

    Your rating: None Average: 4.5 (2 votes)

    Jerk Chicken


    4 chicken breasts (bone-in, with skin on is best)
    5 Tbsp Jamaican jerk seasoning (I recommend Grace or Walkerswood)
    1/4 cup extra olive oil
    2 cloves garlic, minced
    1 finely chopped scotch bonnet/habanero (optional)
    1 scallion, chopped
    1 tsp Jamaican allspice
    1/2 tsp smoked salt
    1/2 tsp thyme
    1/2 paprika,

    Marinate chicken in the jerk seasoning, garlic, and olive oil for at least 1 hour.

    Mix in the rest of the seasonings, reserving some scallion for a garnish

    Grill over high heat for 20-30 minutes, turning often, or broil in the oven using the guidance below:

    Your rating: None Average: 3.5 (2 votes)

    Purpled Salmon with Mushrooms

    Purpled Salmon with mushrooms, Photo by Jon

    I sat down to cook up some dinner. The goal: tame my basil plant that's turning into a small bush and occupying more and more of my not-that-big kitchen. So - pesto it is. But what to go with the pesto? Noodles seem to be too easy, heavy, and obvious. So some pesto-encrusted salmon. Also, I had some shitake mushrooms that needed cooking, and bought some fresh asparagus at the farmer's market this morning. I reduced some syrah with the mushrooms, because shitakes sauteed in wine = the shiznizzle.

    Your rating: None Average: 3.5 (2 votes)

    Mediterranean Seared Salmon

    Mediterranean Salmon

    Marinade: 2 parts Olive oil with 1 part balsamic vinegar
    Rub: crushed garlic, salt, thinly sliced basil

    Separately, sautee some sliced kalamata olives with capers and olive oil
    Sear the salmon with sliced portabello mushrooms until they are tender.
    After searing the salmon, place it in a warmed oven to cook it further.

    Reduce some wine (a light red, beaujolais ideally or pinot or zin) with the mushrooms), add in more red balsamic vinegar during this process.
    drizzle tzatiki on the salmon and sprinkle the olive/capers on top.

    Your rating: None Average: 3 (2 votes)

    Fresh Tomato Tart with Chevre

    Tomato Tart

    This is a recipe created by Jon's Mom based on the amazing brunch tart from A Priori Thé in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze into a booth here, if only for this tart. The original has a dry cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chèvre already being used. This dish is amazing in its simplicity.

    For the tart's pastry
    10" tart pan:
    1½ cups flour
    ¾ tsp salt
    ½ cup butter (freeze)

    Your rating: None Average: 5 (2 votes)



    Makes 2 12" round pizzas.

    This was the first recipe Jon learned from his Mom, because, damn it's good pizza!


    make about 2 1/2 hours before serving

    • 1 package active dry yeast (2.25 tsp)
    • About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
    • 1 tsp salt
    • 1 1/2 c. water

    In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

    Your rating: None Average: 4.5 (2 votes)

    Easy Curry

    2 tablespoons olive oil
    1 cup chopped onion
    1 1/2 cups red bell pepper, cut into bite-sized pieces
    1 1/2 cups green bell pepper, cut into bite-sized pieces
    1/4 cup sliced fresh ginger
    Protein to add to the curry (shrimp, chicken, beef, tofu, etc.--about 2 chicken breasts per this amount of other things)
    1/4 cup celery leaves
    3 tablespoons curry powder (round up, to about 1/2 cup...)
    Cumin, to taste
    1 cup cream or coconut milk

    In a large sauté pan over medium heat, heat the oil. Add the onion, red pepper, and green pepper and sauté for 2 minutes.

    Your rating: None Average: 1.5 (2 votes)

    Baked Potato Soup

    Potato Soup

    Adapted from @MikeCotton's famous potato soup. Full instructions for that are at the end. This recipe can (and usually should) be halved!)

    5 lbs baking potatoes
    ¾ lbs (3 sticks) butter
    1 lb applewood smoked bacon, chopped
    1/2 lb sharp cheddar, grated or finely diced
    5+ cloves garlic
    1 1/2 teaspoons dried thyme
    sea salt, black pepper to taste

    Optional: Sour cream and chives.

    Kitchen needs: a large pot, another pot, and a lot of large prep bowls


    Your rating: None Average: 4 (1 vote)

    Chinese Long Beans

    Long beans

    1 1/2 lb Chinese long beans*
    1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
    2 teaspoons soy sauce
    2 to 3 small fresh Thai chiles** (to taste), finely chopped
    1/2 teaspoon salt
    1 1/2 tablespoons peanut oil
    1 tablespoon chopped garlic
    2 tablespoons fresh lime juice
    Add shrimp to make a full meal

    Your rating: None Average: 2.5 (2 votes)

    Asparagus and Parma ham frittata

    From deliciousmagazine.co.uk ; we subbed in green beans during the summer season

    2 medium waxy potatoes (about 400g)
    4 tbsp olive oil
    1 onion, finely sliced
    125g sprue or young asparagus
    1/2 tsp salt
    4 large free-range eggs
    4 slices Parma ham, torn into shreds
    Extra-virgin olive oil, for drizzling

    1. Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.
    2. Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.
    Your rating: None

    Wild Mushroom Arancini


    From delicious magazine. Difficult to form, but tasty! Freeze (and reheat) leftovers for an easy weeknight meal.

    2 tbsp butter
    1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
    1 onion, finely chopped
    1 garlic clove, crushed
    1.5 cups arborio rice
    1/3 cup white wine
    3 cups vegetable stock, hot (approx - make more if needed)
    1 tbsp fresh thyme leaves
    4 oz buffalo mozzarella ball, cut into 12 pieces
    4 tbsp plain flour
    3 tbsp vegetable oil

    Your rating: None Average: 3.5 (2 votes)

    Tuna with Basil Cream Sauce

    From great-chicago-italian-recipes.com

    2 8oz. Tuna steaks, cut into 1 inch pieces
    5 long green onions, chopped
    1 small zucchini, sliced in 1/4 inch circles
    2 cloves of garlic, chopped
    4 Tbls of extra virgin olive oil
    1/2 cup of fresh basil, broken into pieces
    1/2 cup of chicken broth
    1 cup of heavy whipping cream
    2 Tbls of flour
    1 tsp of freshly ground black pepper
    1 lemon
    1 pound of bow tie pasta

    Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.

    Your rating: None Average: 2 (1 vote)

    Crab Carbonara with peas

    From great-chicago-italian-recipes.com:

    1 pound of linguini
    2 cans of crab meat or 16oz. of imitation crab meat
    2 oz of pancetta or 4 strips of bacon chopped
    2 Tbls of butter
    1 bunch of long green onions, chopped
    1 shallot, chopped
    3 cloves of garlic, chopped
    6 baby portabella mushrooms, sliced
    1/2 cup of FRESH peas (sub out peas for another mild veg if fresh not an option)
    1/2 cup of white wine
    !/2 cup of chicken broth
    1 cup of heavy whipping cream
    1/2 tsp of salt
    1/2 tsp of fresh ground black pepper
    1 cup of fresh grated Parmesan cheese
    1 egg

    Your rating: None Average: 2.5 (2 votes)

    Crabmeat Remick

    From Emeril via the Food Network. Good but not great. Lumpy crab is key, but expensive. Even high-quality canned mixed with fake falls short. Needs something more?

    1 1/2 teaspoons unsalted butter
    1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
    1/2 cup chili sauce
    2 tablespoons finely chopped green onions
    1 tablespoon fresh lemon juice
    1 teaspoon minced garlic
    1 teaspoon dry mustard
    1 teaspoon tarragon vinegar
    1 teaspoon paprika
    1 teaspoon hot red pepper sauce
    1 pound lump crabmeat, picked over for shells and cartilage

    Your rating: None Average: 2 (2 votes)

    Grilled Salmon with Peach-Bourbon BBQ Sauce

    From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

    2 tablespoons unsalted butter
    1/2 cup diced onions
    1 teaspoon minced garlic
    1/2 serrano pepper, halved and thinly sliced
    4 cups peeled, pitted, and diced peaches
    1/2 cup ketchup
    1/4 cup fresh orange juice
    1/2 teaspoon orange zest
    2 tablespoons fresh lemon juice
    2 tablespoons apple cider vinegar
    2 to 3 tablespoons light brown sugar
    2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
    Kosher salt and freshly ground black pepper
    4 (6-ounce) salmon fillets, skinned

    Your rating: None Average: 1.5 (2 votes)

    Pistachio-Crusted Halibut with Spicy Yogurt

    A good mediterranean fish dish, but could easily sub out the halibut.

    Via Epicurious: "After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish"

    For Halibut:
    4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
    1 cup whole milk
    1/3 cup shelled pistachios (preferably Turkish), finely chopped
    3 tablespoons cornmeal
    3/4 teaspoon salt
    1/4 teaspoon black pepper

    Your rating: None Average: 1 (1 vote)

    Brick Chicken

    Brick Chicken

    2 large or 4 small boneless, skinless chicken breasts (1-2 two-sided breasts)

    2 teaspoons cumin
    1 teaspoon sweet paprika
    1 teaspoon cinnamon
    2 teaspoons coriander
    1 teaspoon cayenne
    1 teaspoon kosher salt

    Olive oil

    Toast spices in a medium saucepan over low heat until fragrant.

    Rub the blended spices all over the chicken. Marinate for up to 4 hours or overnight.

    Heat a large cast iron skillet (or other heavy oven-proof pan) over medium heat.

    When hot, add a 2-count of extra virgin olive oil and place the chicken in the pan.

    Your rating: None Average: 4 (2 votes)

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