doahead

Corn, Chili, and Cheese Salad

Grilled Corn Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

4
Your rating: None Average: 4 (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.

4
Your rating: None Average: 4 (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.

4.5
Your rating: None Average: 4.5 (2 votes)

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).

3.5
Your rating: None Average: 3.5 (2 votes)

Lemongrass Chicken with Black Rice and Garlicky Bok Choy

Lemongrass Chicken

From Bon Appetit 2014 Food Lover's Cleanse

Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

2.5
Your rating: None Average: 2.5 (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

2
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
4.5
Your rating: None Average: 4.5 (2 votes)

Dinner Rolls

Dinner Rolls

These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

Dough Recipe

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  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • 4.5
    Your rating: None Average: 4.5 (2 votes)

    Juniper Cured Salmon

    Salmon Curing

    This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

    1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

    For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
    For a 1 lb salmon: 2.5 cups each salt/sugar
    For a 2 lb salmon: 3 cups each salt/sugar

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    4.5
    Your rating: None Average: 4.5 (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

    4.5
    Your rating: None Average: 4.5 (2 votes)

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