Recipes

Array

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

5
Your rating: None Average: 5 (1 vote)

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

5
Your rating: None Average: 5 (1 vote)

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

5
Your rating: None Average: 5 (1 vote)

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

5
Your rating: None Average: 5 (1 vote)

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

5
Your rating: None Average: 5 (1 vote)

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

5
Your rating: None Average: 5 (1 vote)

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

5
Your rating: None Average: 5 (1 vote)

Pineapple Chow

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

Pineapple Chow.jpeg
4
Your rating: None Average: 4 (1 vote)

Pineapple Chow

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

Pineapple Chow.jpeg
4
Your rating: None Average: 4 (1 vote)

Pasta Primavera

What a delightful spring pasta recipe, courtesy of The New York Times.
¼ pound sugar snap peas, stems trimmed
½ pound asparagus, ends snapped
2 tablespoons unsalted butter
¾ cup fresh English peas
¼ cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
½ teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
⅔ cup grated Parmigiano-Reggiano, at room temperature

Pasta Primavera.jpeg
5
Your rating: None Average: 5 (1 vote)

Pasta Primavera

What a delightful spring pasta recipe, courtesy of The New York Times.
¼ pound sugar snap peas, stems trimmed
½ pound asparagus, ends snapped
2 tablespoons unsalted butter
¾ cup fresh English peas
¼ cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
½ teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
⅔ cup grated Parmigiano-Reggiano, at room temperature

Pasta Primavera.jpeg
5
Your rating: None Average: 5 (1 vote)

Crispy Gnocchi with Cherry Tomatoes and Cheese

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

Crispy Gnocchi.jpeg
4
Your rating: None Average: 4 (1 vote)

Crispy Gnocchi with Cherry Tomatoes and Cheese

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

Crispy Gnocchi.jpeg
4
Your rating: None Average: 4 (1 vote)

Crispy Gnocchi with Cherry Tomatoes and Cheese

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

Crispy Gnocchi.jpeg
4
Your rating: None Average: 4 (1 vote)

Crispy Gnocchi with Cherry Tomatoes and Cheese

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

Crispy Gnocchi.jpeg
4
Your rating: None Average: 4 (1 vote)

Callaloo

  • 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste
Callaloo
5
Your rating: None Average: 5 (1 vote)

Callaloo

  • 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste
Callaloo
5
Your rating: None Average: 5 (1 vote)

Pumpkin Lasagna

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!)

Pumpkin Lasagna.jpg
2
Your rating: None Average: 2 (1 vote)

Pumpkin Lasagna

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!)

Pumpkin Lasagna.jpg
2
Your rating: None Average: 2 (1 vote)

Bourbon Chicken

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

Ingredients

<

ul>

  • 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
  • Bourbon Chicken.jpg
    3
    Your rating: None Average: 3 (1 vote)

    Bourbon Chicken

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

    Ingredients

    <

    ul>

  • 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
  • Bourbon Chicken.jpg
    3
    Your rating: None Average: 3 (1 vote)

    Bourbon Chicken

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

    Ingredients

    <

    ul>

  • 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
  • Bourbon Chicken.jpg
    3
    Your rating: None Average: 3 (1 vote)

    Bourbon Chicken

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

    Ingredients

    <

    ul>

  • 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
  • Bourbon Chicken.jpg
    3
    Your rating: None Average: 3 (1 vote)

    Sushi Bake

    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 (although next time I would leave out the hondashi).

    Sushi Bake.jpeg
    5
    Your rating: None Average: 5 (1 vote)

    Sushi Bake

    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 (although next time I would leave out the hondashi).

    Sushi Bake.jpeg
    5
    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.

    MacNCheese.jpeg
    5
    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.

    MacNCheese.jpeg
    5
    Your rating: None Average: 5 (1 vote)

    Creamy Corn Pasta

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

    Fine sea salt
    12 ounces dry orecchiette or farfalle
    1 tablespoon olive oil, plus more for drizzling
    1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
    2 large ears corn, shucked and kernels removed (2 cups kernels)
    ½ teaspoon ground black pepper, more for serving
    3 tablespoons unsalted butter
    ½ cup grated Parmesan cheese, more to taste
    ⅓ cup torn basil or mint, more for garnish

    Creamy Corn Pasta.jpg
    5
    Your rating: None Average: 5 (1 vote)

    Creamy Corn Pasta

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

    Fine sea salt
    12 ounces dry orecchiette or farfalle
    1 tablespoon olive oil, plus more for drizzling
    1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
    2 large ears corn, shucked and kernels removed (2 cups kernels)
    ½ teaspoon ground black pepper, more for serving
    3 tablespoons unsalted butter
    ½ cup grated Parmesan cheese, more to taste
    ⅓ cup torn basil or mint, more for garnish

    Creamy Corn Pasta.jpg
    5
    Your rating: None Average: 5 (1 vote)

    Easy Shrimp Scampi

    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

    Shrimp Scampi.jpeg
    4
    Your rating: None Average: 4 (1 vote)

    Easy Shrimp Scampi

    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

    Shrimp Scampi.jpeg
    4
    Your rating: None Average: 4 (1 vote)

    Easy Shrimp Scampi

    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

    Shrimp Scampi.jpeg
    4
    Your rating: None Average: 4 (1 vote)

    Sourdough (discard) crackers

    This is adapted from the https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe">King Arthur recipe

    • 1 cup (113g) King Arthur White Whole Wheat Flour
    • ½ teaspoon sea salt
    • 1 cup (227g) sourdough starter, unfed/discard
    • 4 T (57g) unsalted butter, room temperature
    • 2 T herbs (rosemary)
    • olive oil, for brushing
    • coarse / flakey salt (such as kosher or sea salt) for sprinkling on top

    Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.

    4
    Your rating: None Average: 4 (1 vote)

    Sourdough Bread

    This recipe is based off of the New York Times' "No-knead" Sourdough. Though as far as I can tell most sourdough is "no-knead" so… Anyhow, it is at least a straight-forward and "simple" (in the world of sourdough) recipes.

    • 3 ½ cups (475g) bread flour, plus more for dusting
    • 1 teaspoon/6 grams kosher salt
    • ¾ cup (180g) sourdough starter, “fed”

    The Day before

    Feed your starter to wake it up.

    The night before

    In a large mixing bowl, combine the flour and salt.

    3
    Your rating: None Average: 3 (1 vote)

    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

    4
    Your rating: None Average: 4 (1 vote)

    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

    4
    Your rating: None Average: 4 (1 vote)

    Sephardic Charoset

    A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

    This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

    Sephardic Charoset
    4
    Your rating: None Average: 4 (1 vote)

    Sephardic Charoset

    A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

    This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

    Sephardic Charoset
    4
    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.

    • Pie crusts (we like bottom crusts as well as on top)
    • 4 Tablespoons Butter
    • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
    • 2 rotisserie chickens, Shredded
    • 1/2 cup Flour
    • 3+ cups Chicken Broth, Plus More If Needed
    • Salt And Pepper, to taste
    • Chopped Fresh Thyme To Taste
    • 1 cup Cream
    5
    Your rating: None Average: 5 (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.

    • Pie crusts (we like bottom crusts as well as on top)
    • 4 Tablespoons Butter
    • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
    • 2 rotisserie chickens, Shredded
    • 1/2 cup Flour
    • 3+ cups Chicken Broth, Plus More If Needed
    • Salt And Pepper, to taste
    • Chopped Fresh Thyme To Taste
    • 1 cup Cream
    5
    Your rating: None Average: 5 (1 vote)

    Fattoush Salad

    The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.

    Ingredients

    1 whole wheat pita bread
    [roughly equal parts cucumber, tomato, red pepper + half-part onion]
    1 large English cucumber OR 2 small Persian cucumbers, diced

    Fattoush Salad
    5
    Your rating: None Average: 5 (1 vote)

    Fattoush Salad

    The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.

    Ingredients

    1 whole wheat pita bread
    [roughly equal parts cucumber, tomato, red pepper + half-part onion]
    1 large English cucumber OR 2 small Persian cucumbers, diced

    Fattoush Salad
    5
    Your rating: None Average: 5 (1 vote)

    Summer Squash and Basil 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

    Heat oil in a large skillet over medium.

    Summer Squash Pasta
    3
    Your rating: None Average: 3 (1 vote)

    Summer Squash and Basil 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

    Heat oil in a large skillet over medium.

    Summer Squash Pasta
    3
    Your rating: None Average: 3 (1 vote)

    Summer Squash and Basil 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

    Heat oil in a large skillet over medium.

    Summer Squash Pasta
    3
    Your rating: None Average: 3 (1 vote)

    Summer Squash and Basil 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

    Heat oil in a large skillet over medium.

    Summer Squash Pasta
    3
    Your rating: None Average: 3 (1 vote)

    Sunomono-ish Cucumbers

    Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

    1 pound Persian or English hothouse cucumbers
    1 teaspoon kosher salt, plus more
    3 scallions, sliced
    4 tablespoons unseasoned rice vinegar
    1 teaspoon toasted sesame seeds
    Red chili flakes

    3
    Your rating: None Average: 3 (1 vote)

    Sunomono-ish Cucumbers

    Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

    1 pound Persian or English hothouse cucumbers
    1 teaspoon kosher salt, plus more
    3 scallions, sliced
    4 tablespoons unseasoned rice vinegar
    1 teaspoon toasted sesame seeds
    Red chili flakes

    3
    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

    4
    Your rating: None Average: 4 (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

    4
    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.

    3
    Your rating: None Average: 3 (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.

    3
    Your rating: None Average: 3 (1 vote)

    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)
    Fried Chicken
    5
    Your rating: None Average: 5 (1 vote)

    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)
    Fried Chicken
    5
    Your rating: None Average: 5 (1 vote)

    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
    Bahn Mi
    4
    Your rating: None Average: 4 (1 vote)

    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
    Bahn Mi
    4
    Your rating: None Average: 4 (1 vote)

    Corn Pudding

    A terribly delicious Midwestern staple. Recipe by way of my coworker Kat.

    1/2 cup butter, softened
    1/4 cup sugar
    2 large eggs
    1 cup (8 ounces) sour cream
    1 package (8-1/2 ounces) corn bread/muffin mix
    1/2 cup 2% milk
    1 can (15-1/4 ounces) whole kernel corn, drained
    1 can (14-3/4 ounces) cream-style corn
    1 small can green chiles (optional)
    Pepper jack cheese (optional)

    Corn Pudding
    4
    Your rating: None Average: 4 (1 vote)

    Mango and Cucumber Chow

    Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

    INGREDIENTS
    1 small shallot, thinly sliced into rings
    2 garlic cloves, finely grated
    ½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
    2 Tbsp fresh lime juice
    ½ teaspoon kosher salt
    1 ripe but firm mango, peeled, cut into ½-inch-thick spears
    ½ English hothouse cucumber

    Mango Chow
    5
    Your rating: None Average: 5 (1 vote)

    Mango and Cucumber Chow

    Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

    INGREDIENTS
    1 small shallot, thinly sliced into rings
    2 garlic cloves, finely grated
    ½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
    2 Tbsp fresh lime juice
    ½ teaspoon kosher salt
    1 ripe but firm mango, peeled, cut into ½-inch-thick spears
    ½ English hothouse cucumber

    Mango Chow
    5
    Your rating: None Average: 5 (1 vote)

    Mango and Cucumber Chow

    Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

    INGREDIENTS
    1 small shallot, thinly sliced into rings
    2 garlic cloves, finely grated
    ½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
    2 Tbsp fresh lime juice
    ½ teaspoon kosher salt
    1 ripe but firm mango, peeled, cut into ½-inch-thick spears
    ½ English hothouse cucumber

    Mango Chow
    5
    Your rating: None Average: 5 (1 vote)

    Mango and Cucumber Chow

    Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

    INGREDIENTS
    1 small shallot, thinly sliced into rings
    2 garlic cloves, finely grated
    ½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
    2 Tbsp fresh lime juice
    ½ teaspoon kosher salt
    1 ripe but firm mango, peeled, cut into ½-inch-thick spears
    ½ English hothouse cucumber

    Mango Chow
    5
    Your rating: None Average: 5 (1 vote)

    Mango and Cucumber Chow

    Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

    INGREDIENTS
    1 small shallot, thinly sliced into rings
    2 garlic cloves, finely grated
    ½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
    2 Tbsp fresh lime juice
    ½ teaspoon kosher salt
    1 ripe but firm mango, peeled, cut into ½-inch-thick spears
    ½ English hothouse cucumber

    Mango Chow
    5
    Your rating: None Average: 5 (1 vote)

    Crispy Chicken Thighs with Harissa

    Via https://www.bonappetit.com/recipe/one-skillet-crispy-chicken-thi... , 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
    • 1 fennel bulb, very thinly sliced, preferably with a mandoline, divided, fronds reserved for serving
    Crispy Chicken Thighs with Harissa
    4
    Your rating: None Average: 4 (1 vote)

    Crispy Chicken Thighs with Harissa

    Via https://www.bonappetit.com/recipe/one-skillet-crispy-chicken-thi... , 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
    • 1 fennel bulb, very thinly sliced, preferably with a mandoline, divided, fronds reserved for serving
    Crispy Chicken Thighs with Harissa
    4
    Your rating: None Average: 4 (1 vote)

    Savory Bread Pudding

    Courtesy of Cowgirl Creamery. Could easily be made vegetarian.

    Ingredients
    1 lb. Andouille Sausage - small diced
    1 medium Onion - small diced
    3 stalks Celery - small diced
    1 lb. Cremini Mushrooms - small diced
    1 Tbsp. Garlic - minced
    2 Tbsp. Thyme - chopped
    1 lb. Stale Bread - large diced
    6 Eggs
    2 cups Heavy Cream
    1 cup Chicken Stock
    4 oz. Cowgirl Creamery Crème Fraiche (plus more for serving)
    8 oz. Cowgirl Creamery Wagon Wheel - grated
    Salt & Pepper - to taste
    1/8 lb. Butter
    1 bunch Chives - thinly sliced

    0
    Your rating: None

    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

    Aloo chat
    4
    Your rating: None Average: 4 (1 vote)

    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

    Aloo chat
    4
    Your rating: None Average: 4 (1 vote)

    Icelandic Langoustine Stew

    A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

    • 2 lb. shell-on whole langoustines
    • 8 tbsp. unsalted butter
    • 2 tbsp. olive oil (for stock)
    • 2 carrots, minced (for stock)
    • 2 stalks celery, minced (for stock)
    • 1 large yellow onion, minced (½ for stock)
    • 2 tbsp. tomato paste
    • 2 tsp. paprika
    0
    Your rating: None

    Icelandic Langoustine Stew

    A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

    • 2 lb. shell-on whole langoustines
    • 8 tbsp. unsalted butter
    • 2 tbsp. olive oil (for stock)
    • 2 carrots, minced (for stock)
    • 2 stalks celery, minced (for stock)
    • 1 large yellow onion, minced (½ for stock)
    • 2 tbsp. tomato paste
    • 2 tsp. paprika
    0
    Your rating: None

    Easy 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.

    Hanger steak
    4
    Your rating: None Average: 4 (1 vote)

    Easy 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.

    Hanger steak
    4
    Your rating: None Average: 4 (1 vote)

    Stone Fruit salad

    • 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
    • 1 shallot, thinly sliced
    • ¼ cup marcona almonds or hazelnuts
    • sharp greens (watercress)
    • mint
    • 6 Tbs. extra-virgin olive oil
    • 3 Tbs. Champagne vinegar or white wine vinegar
    • 1 tsp. Dijon mustard
    • Sea salt and freshly ground pepper, to taste
    • ¼ cup crumbled goat cheese cheese

    http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...

    Stone Fruit Salad
    0
    Your rating: None

    Stone Fruit salad

    • 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
    • 1 shallot, thinly sliced
    • ¼ cup marcona almonds or hazelnuts
    • sharp greens (watercress)
    • mint
    • 6 Tbs. extra-virgin olive oil
    • 3 Tbs. Champagne vinegar or white wine vinegar
    • 1 tsp. Dijon mustard
    • Sea salt and freshly ground pepper, to taste
    • ¼ cup crumbled goat cheese cheese

    http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...

    Stone Fruit Salad
    0
    Your rating: None

    Bloody Mary Tomato Salad

    • cherry tomatoes halved or heirloom tomatoes, sliced
    • chopped red onion
    • diced celery, optional

    • 3 tablespoons Sherry vinegar, divided

    • 3 tablespoons prepared horseradish
    • 2 tablespoon Worcestershire sauce
    • Juice of 1 lime
    • 1 teaspoon hot pepper sauce
    • 1/2 teaspoon celery salt
    • 1/4 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper

    Based loosely on http://www.epicurious.com/recipes/food/views/flank-steak-with-bl...

    Bloody Mary Tomato Salad
    5
    Your rating: None Average: 5 (1 vote)

    Bloody Mary Tomato Salad

    • cherry tomatoes halved or heirloom tomatoes, sliced
    • chopped red onion
    • diced celery, optional

    • 3 tablespoons Sherry vinegar, divided

    • 3 tablespoons prepared horseradish
    • 2 tablespoon Worcestershire sauce
    • Juice of 1 lime
    • 1 teaspoon hot pepper sauce
    • 1/2 teaspoon celery salt
    • 1/4 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper

    Based loosely on http://www.epicurious.com/recipes/food/views/flank-steak-with-bl...

    Bloody Mary Tomato Salad
    5
    Your rating: None Average: 5 (1 vote)

    Wheat sandwich bread

    This recipe presumes a bread machine.

    • 1⅓ c water
    • ¼ c grains (fast-cooking better)
      ⅛ c gluten
      2 cups wheat flour
      1 c less ⅛ white flour
      2 T dry milk
      2 t salt
      3 T honey (use a T measure to make indents in the flour, pour in)
      3 T butter in small pieces
      just less than 2t yeast on top

    Add ingredients in order - the gluten and flour will "float" on top of the water, make sure the grains you add are in the water to soak.

    Bread
    4
    Your rating: None Average: 4 (1 vote)

    Wheat sandwich bread

    This recipe presumes a bread machine.

    • 1⅓ c water
    • ¼ c grains (fast-cooking better)
      ⅛ c gluten
      2 cups wheat flour
      1 c less ⅛ white flour
      2 T dry milk
      2 t salt
      3 T honey (use a T measure to make indents in the flour, pour in)
      3 T butter in small pieces
      just less than 2t yeast on top

    Add ingredients in order - the gluten and flour will "float" on top of the water, make sure the grains you add are in the water to soak.

    Bread
    4
    Your rating: None Average: 4 (1 vote)

    Ceviche

    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.

    Ceviche
    3
    Your rating: None Average: 3 (1 vote)

    Ceviche

    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.

    Ceviche
    3
    Your rating: None Average: 3 (1 vote)

    Ceviche

    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.

    Ceviche
    3
    Your rating: None Average: 3 (1 vote)

    Ceviche

    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.

    Ceviche
    3
    Your rating: None Average: 3 (1 vote)

    Ceviche

    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.

    Ceviche
    3
    Your rating: None Average: 3 (1 vote)

    Matzah Brei

    Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

    Serves 2

    4 eggs, divided
    splash milk or cream
    1 dash salt
    1 dash sugar, optional
    2 sheets matzo
    2 tablespoons unsalted butter

    Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
    Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
    Let stand for at least 10 minutes, or until matzah is soft and pliable.

    Matzah Brei
    4
    Your rating: None Average: 4 (1 vote)

    Matzah Brei

    Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

    Serves 2

    4 eggs, divided
    splash milk or cream
    1 dash salt
    1 dash sugar, optional
    2 sheets matzo
    2 tablespoons unsalted butter

    Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
    Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
    Let stand for at least 10 minutes, or until matzah is soft and pliable.

    Matzah Brei
    4
    Your rating: None Average: 4 (1 vote)

    Matzah Brei

    Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

    Serves 2

    4 eggs, divided
    splash milk or cream
    1 dash salt
    1 dash sugar, optional
    2 sheets matzo
    2 tablespoons unsalted butter

    Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
    Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
    Let stand for at least 10 minutes, or until matzah is soft and pliable.

    Matzah Brei
    4
    Your rating: None Average: 4 (1 vote)

    Matzah Brei

    Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

    Serves 2

    4 eggs, divided
    splash milk or cream
    1 dash salt
    1 dash sugar, optional
    2 sheets matzo
    2 tablespoons unsalted butter

    Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
    Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
    Let stand for at least 10 minutes, or until matzah is soft and pliable.

    Matzah Brei
    4
    Your rating: None Average: 4 (1 vote)

    Corned Beef Hash

    • 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

    Hash

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

    Corned Beef Hash

    • 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

    Hash

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

    Vietnamese Pho

    An untried recipe from Cook's Illustrated.

    0
    Your rating: None

    Pumpkin Recipes Galore

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

    0
    Your rating: None

    Pumpkin Recipes Galore

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

    0
    Your rating: None

    Eggplant Involtini

    A recipe not yet tried from Cook's Illustrated.

    0
    Your rating: None

    Eggplant Involtini

    A recipe not yet tried from Cook's Illustrated.

    0
    Your rating: None

    Cheese Souffle

    A recipe not yet tried from Cook's Illustrated.

    0
    Your rating: None

    Cheese Souffle

    A recipe not yet tried from Cook's Illustrated.

    0
    Your rating: None

    Vietnamese Pho

    An untried recipe from Cook's Illustrated.

    0
    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.

    DO AHEAD:
    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.

    Plokkfiskur
    3
    Your rating: None Average: 3 (1 vote)

    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.

    DO AHEAD:
    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.

    Plokkfiskur
    3
    Your rating: None Average: 3 (1 vote)

    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.

    DO AHEAD:
    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.

    Plokkfiskur
    3
    Your rating: None Average: 3 (1 vote)

    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.

    DO AHEAD:
    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.

    Plokkfiskur
    3
    Your rating: None Average: 3 (1 vote)

    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.

    Mushroom frittata
    3
    Your rating: None Average: 3 (1 vote)

    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.

    Mushroom frittata
    3
    Your rating: None Average: 3 (1 vote)

    Sweet Potato Pecan Casserole

    Courtesy of the internet and tweaked to address some errant sweet potato purchases. The tweaked version was a big hit!

    Fills a ~9x13 oval dish.

    Base
    1 pound purple or white sweet potatoes (about 2 medium)

    Filling
    2.5 pounds orange sweet potatoes (about 4-5 medium)
    1 egg
    1/4 cup butter, melted
    1/3 cup brown sugar
    1 tsp salt
    1/4 cup milk or heavy cream

    Topping
    1/8 cup brown sugar
    2 Tbsp flour
    1/4 cup melted butter

    Sweet Potato Pecan Casserole
    4
    Your rating: None Average: 4 (1 vote)

    Sweet Potato Pecan Casserole

    Courtesy of the internet and tweaked to address some errant sweet potato purchases. The tweaked version was a big hit!

    Fills a ~9x13 oval dish.

    Base
    1 pound purple or white sweet potatoes (about 2 medium)

    Filling
    2.5 pounds orange sweet potatoes (about 4-5 medium)
    1 egg
    1/4 cup butter, melted
    1/3 cup brown sugar
    1 tsp salt
    1/4 cup milk or heavy cream

    Topping
    1/8 cup brown sugar
    2 Tbsp flour
    1/4 cup melted butter

    Sweet Potato Pecan Casserole
    4
    Your rating: None Average: 4 (1 vote)

    Persimmon with Burrata

    2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
    3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
    2 tablespoons pomegranate seeds
    extra-virgin olive oil for drizzling
    balsamic vinegar or pomegranate molasses, for drizzling, optional
    Maldon sea salt or other flaky sea salt, for garnish
    1 piece fresh burrata cheese

    Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.

    Via http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-r...

    Persimmon with Burrata
    3
    Your rating: None Average: 3 (1 vote)

    Persimmon with Burrata

    2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
    3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
    2 tablespoons pomegranate seeds
    extra-virgin olive oil for drizzling
    balsamic vinegar or pomegranate molasses, for drizzling, optional
    Maldon sea salt or other flaky sea salt, for garnish
    1 piece fresh burrata cheese

    Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.

    Via http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-r...

    Persimmon with Burrata
    3
    Your rating: None Average: 3 (1 vote)

    Smoked Chicken

    1 ~4lp spatchcocked chicken
    Salt
    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

    4
    Your rating: None Average: 4 (1 vote)

    Smoked Chicken

    1 ~4lp spatchcocked chicken
    Salt
    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

    4
    Your rating: None Average: 4 (1 vote)

    Smoked Chicken

    1 ~4lp spatchcocked chicken
    Salt
    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

    4
    Your rating: None Average: 4 (1 vote)

    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.

    Sauce

    • 4-6 whole dried chipotles (only 2-3 canned)
    • 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)
    • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
    Huevos Rancheros
    4
    Your rating: None Average: 4 (1 vote)

    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.

    Sauce

    • 4-6 whole dried chipotles (only 2-3 canned)
    • 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)
    • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
    Huevos Rancheros
    4
    Your rating: None Average: 4 (1 vote)

    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.

    Sauce

    • 4-6 whole dried chipotles (only 2-3 canned)
    • 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)
    • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
    Huevos Rancheros
    4
    Your rating: None Average: 4 (1 vote)

    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.

    Sauce

    • 4-6 whole dried chipotles (only 2-3 canned)
    • 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)
    • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
    Huevos Rancheros
    4
    Your rating: None Average: 4 (1 vote)

    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.

    Sauce

    • 4-6 whole dried chipotles (only 2-3 canned)
    • 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)
    • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
    Huevos Rancheros
    4
    Your rating: None Average: 4 (1 vote)

    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.

    Sauce

    • 4-6 whole dried chipotles (only 2-3 canned)
    • 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)
    • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
    Huevos Rancheros
    4
    Your rating: None Average: 4 (1 vote)

    Upside-Down Nectarine Cake

    A recipe I've been wanting to make for a long time, with some tips from Martha.

    3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, DIVIDED
    3/4 cup packed light or dark brown sugar
    4 cups nectarines cut into very thin slices or pieces (about 4 medium)
    1 1/2 cups all-purpose flour
    2 teaspoons baking powder
    a little over 1/2 teaspoon kosher salt
    3/4 cup granulated sugar
    3 large eggs
    1/2 cup buttermilk or Greek yogurt

    Nectarine upside-down cake
    3
    Your rating: None Average: 3 (1 vote)

    Zucchini-Herb Fritters/Latkes With Garlic Yogurt

    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

    Zucchini Fritters
    4
    Your rating: None Average: 4 (1 vote)

    Zucchini-Herb Fritters/Latkes With Garlic Yogurt

    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

    Zucchini Fritters
    4
    Your rating: None Average: 4 (1 vote)

    Zucchini-Herb Fritters/Latkes With Garlic Yogurt

    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

    Zucchini Fritters
    4
    Your rating: None Average: 4 (1 vote)

    Zucchini-Herb Fritters/Latkes With Garlic Yogurt

    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

    Zucchini Fritters
    4
    Your rating: None Average: 4 (1 vote)

    Zucchini-Herb Fritters/Latkes With Garlic Yogurt

    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

    Zucchini Fritters
    4
    Your rating: None Average: 4 (1 vote)

    Zucchini-Herb Fritters/Latkes With Garlic Yogurt

    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

    Zucchini Fritters
    4
    Your rating: None Average: 4 (1 vote)

    Dill Cucumber Salad

    A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

    1 large English cucumber, sliced on a mandolin to 1/8" thick
    1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
    1/2 cup sugar
    1/2 cup water
    1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

    Dill Cucumber Salad
    4
    Your rating: None Average: 4 (1 vote)

    Dill Cucumber Salad

    A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

    1 large English cucumber, sliced on a mandolin to 1/8" thick
    1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
    1/2 cup sugar
    1/2 cup water
    1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

    Dill Cucumber Salad
    4
    Your rating: None Average: 4 (1 vote)

    Dill Cucumber Salad

    A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

    1 large English cucumber, sliced on a mandolin to 1/8" thick
    1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
    1/2 cup sugar
    1/2 cup water
    1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

    Dill Cucumber Salad
    4
    Your rating: None Average: 4 (1 vote)

    Dill Cucumber Salad

    A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

    1 large English cucumber, sliced on a mandolin to 1/8" thick
    1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
    1/2 cup sugar
    1/2 cup water
    1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

    Dill Cucumber Salad
    4
    Your rating: None Average: 4 (1 vote)

    Dill Cucumber Salad

    A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

    1 large English cucumber, sliced on a mandolin to 1/8" thick
    1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
    1/2 cup sugar
    1/2 cup water
    1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

    Dill Cucumber Salad
    4
    Your rating: None Average: 4 (1 vote)

    Chile-Corn Custard Squares

    A nice side for a BBQ, courtesy of Bon Appetit.

    3 1/2 tablespoons vegetable oil, divided
    1 large onion, finely chopped
    Nonstick vegetable oil spray
    1/4 cup all purpose flour
    1/4 cup cornmeal
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 large egg
    2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
    1/2 cup sour cream (plus additional for garnish, optional)
    1/2 cup canned creamed corn
    2 tablespoons minced seeded jalapeño chiles

    Chile Corn Custard
    3
    Your rating: None Average: 3 (1 vote)

    Chile-Corn Custard Squares

    A nice side for a BBQ, courtesy of Bon Appetit.

    3 1/2 tablespoons vegetable oil, divided
    1 large onion, finely chopped
    Nonstick vegetable oil spray
    1/4 cup all purpose flour
    1/4 cup cornmeal
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 large egg
    2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
    1/2 cup sour cream (plus additional for garnish, optional)
    1/2 cup canned creamed corn
    2 tablespoons minced seeded jalapeño chiles

    Chile Corn Custard
    3
    Your rating: None Average: 3 (1 vote)

    Chile-Corn Custard Squares

    A nice side for a BBQ, courtesy of Bon Appetit.

    3 1/2 tablespoons vegetable oil, divided
    1 large onion, finely chopped
    Nonstick vegetable oil spray
    1/4 cup all purpose flour
    1/4 cup cornmeal
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 large egg
    2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
    1/2 cup sour cream (plus additional for garnish, optional)
    1/2 cup canned creamed corn
    2 tablespoons minced seeded jalapeño chiles

    Chile Corn Custard
    3
    Your rating: None Average: 3 (1 vote)

    Chile-Corn Custard Squares

    A nice side for a BBQ, courtesy of Bon Appetit.

    3 1/2 tablespoons vegetable oil, divided
    1 large onion, finely chopped
    Nonstick vegetable oil spray
    1/4 cup all purpose flour
    1/4 cup cornmeal
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 large egg
    2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
    1/2 cup sour cream (plus additional for garnish, optional)
    1/2 cup canned creamed corn
    2 tablespoons minced seeded jalapeño chiles

    Chile Corn Custard
    3
    Your rating: None Average: 3 (1 vote)

    Chile-Corn Custard Squares

    A nice side for a BBQ, courtesy of Bon Appetit.

    3 1/2 tablespoons vegetable oil, divided
    1 large onion, finely chopped
    Nonstick vegetable oil spray
    1/4 cup all purpose flour
    1/4 cup cornmeal
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 large egg
    2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
    1/2 cup sour cream (plus additional for garnish, optional)
    1/2 cup canned creamed corn
    2 tablespoons minced seeded jalapeño chiles

    Chile Corn Custard
    3
    Your rating: None Average: 3 (1 vote)

    Chile-Corn Custard Squares

    A nice side for a BBQ, courtesy of Bon Appetit.

    3 1/2 tablespoons vegetable oil, divided
    1 large onion, finely chopped
    Nonstick vegetable oil spray
    1/4 cup all purpose flour
    1/4 cup cornmeal
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 large egg
    2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
    1/2 cup sour cream (plus additional for garnish, optional)
    1/2 cup canned creamed corn
    2 tablespoons minced seeded jalapeño chiles

    Chile Corn Custard
    3
    Your rating: None Average: 3 (1 vote)

    Chile-Corn Custard Squares

    A nice side for a BBQ, courtesy of Bon Appetit.

    3 1/2 tablespoons vegetable oil, divided
    1 large onion, finely chopped
    Nonstick vegetable oil spray
    1/4 cup all purpose flour
    1/4 cup cornmeal
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 large egg
    2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
    1/2 cup sour cream (plus additional for garnish, optional)
    1/2 cup canned creamed corn
    2 tablespoons minced seeded jalapeño chiles

    Chile Corn Custard
    3
    Your rating: None Average: 3 (1 vote)

    Grain Bowls

    Middle Eastern Grain Bowl

    • grains and greens
    • hard boiled egg or leftover chicken
    • chopped tomato, cucumber
    • pickled onion, pepper
    • fried halloumi
    • yogurt, cumin, lemon sauce

    New American Harvest Grain Bowl

    • grains
    • hard boiled egg
    • root veg: sweet potatoes, pumpkin/squash, pickled beets, etc.
    • green veg: broccoli, green beans, etc.
    • fried halloumi (or cheddar on side)
    • green sauce

    Caribbean Grain Bowl

    • grains and greens
    • chicken leftovers
    • roasted sweet potato
    • pickled onions and peppers
    • mango
    • fried halloumi
      * spicy green sauce
    0
    Your rating: None

    Grain Bowls

    Middle Eastern Grain Bowl

    • grains and greens
    • hard boiled egg or leftover chicken
    • chopped tomato, cucumber
    • pickled onion, pepper
    • fried halloumi
    • yogurt, cumin, lemon sauce

    New American Harvest Grain Bowl

    • grains
    • hard boiled egg
    • root veg: sweet potatoes, pumpkin/squash, pickled beets, etc.
    • green veg: broccoli, green beans, etc.
    • fried halloumi (or cheddar on side)
    • green sauce

    Caribbean Grain Bowl

    • grains and greens
    • chicken leftovers
    • roasted sweet potato
    • pickled onions and peppers
    • mango
    • fried halloumi
      * spicy green sauce
    0
    Your rating: None

    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.

    Farro-pistachio-raisin-herb grainbowl
    3
    Your rating: None Average: 3 (1 vote)

    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.

    Farro-pistachio-raisin-herb grainbowl
    3
    Your rating: None Average: 3 (1 vote)

    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.

    Farro-pistachio-raisin-herb grainbowl
    3
    Your rating: None Average: 3 (1 vote)

    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.

    Farro-pistachio-raisin-herb grainbowl
    3
    Your rating: None Average: 3 (1 vote)

    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.

    Farro-pistachio-raisin-herb grainbowl
    3
    Your rating: None Average: 3 (1 vote)

    Eggs Benedict

    For 4 eggs:

    4 English muffins
    8 slices smoked salmon or ham
    4 very fresh eggs, drained of louse whites and poached for 3 minutes

    For Hollandaise:

    1 egg yolk
    1 teaspoon water
    1 teaspoon lemon juice from 1 lemon
    Pinch Kosher salt
    ½ stick unsalted butter

    Prep english muffins and sliced meat. Set up mise-en-place

    Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.

    Melt butter in a small saucepan that is easy to pour from over high heat, swirling constantly, until foaming subsides.

    Eggs Benedict
    2
    Your rating: None Average: 2 (1 vote)

    Eggs Benedict

    For 4 eggs:

    4 English muffins
    8 slices smoked salmon or ham
    4 very fresh eggs, drained of louse whites and poached for 3 minutes

    For Hollandaise:

    1 egg yolk
    1 teaspoon water
    1 teaspoon lemon juice from 1 lemon
    Pinch Kosher salt
    ½ stick unsalted butter

    Prep english muffins and sliced meat. Set up mise-en-place

    Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.

    Melt butter in a small saucepan that is easy to pour from over high heat, swirling constantly, until foaming subsides.

    Eggs Benedict
    2
    Your rating: None Average: 2 (1 vote)

    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

    Berber eggs
    4
    Your rating: None Average: 4 (1 vote)

    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

    Berber eggs
    4
    Your rating: None Average: 4 (1 vote)

    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

    Berber eggs
    4
    Your rating: None Average: 4 (1 vote)

    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

    Berber eggs
    4
    Your rating: None Average: 4 (1 vote)

    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

    Berber eggs
    4
    Your rating: None Average: 4 (1 vote)

    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

    Berber eggs
    4
    Your rating: None Average: 4 (1 vote)

    Thai Tacos

    Rough recipe:

    Corn tortillas (~3 ea)
    Shrimp, peeled

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

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

    Thai Tacos
    4
    Your rating: None Average: 4 (1 vote)

    Thai Tacos

    Rough recipe:

    Corn tortillas (~3 ea)
    Shrimp, peeled

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

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

    Thai Tacos
    4
    Your rating: None Average: 4 (1 vote)

    Sweet Potato Casserole with Marshmallows

    • 6 medium sweet potatoes (more or less, depending on size) Skin-off or on per choice
    • 1 cup light brown sugar
    • 1/2 cup water
    • 1 teaspoon cinnamon
    • 1/2 lemon, juiced
    • 1 tablespoon unsalted butter
    • 1 teaspoon salt
    • Marshmallows

    Do-ahead option: pre-roast the sweet potatoes: Wrap them in foil and bake them whole for 1 hour at 400 degrees before slicing them - this provides a softer texture.

    Alternatively, slice the raw potatoes thin and add them directly to the casserole; this method results in a firmer texture.

    4
    Your rating: None Average: 4 (2 votes)

    Sweet Potato Casserole with Marshmallows

    • 6 medium sweet potatoes (more or less, depending on size) Skin-off or on per choice
    • 1 cup light brown sugar
    • 1/2 cup water
    • 1 teaspoon cinnamon
    • 1/2 lemon, juiced
    • 1 tablespoon unsalted butter
    • 1 teaspoon salt
    • Marshmallows

    Do-ahead option: pre-roast the sweet potatoes: Wrap them in foil and bake them whole for 1 hour at 400 degrees before slicing them - this provides a softer texture.

    Alternatively, slice the raw potatoes thin and add them directly to the casserole; this method results in a firmer texture.

    4
    Your rating: None Average: 4 (2 votes)

    Poblano Rice

    Cribbed from Marcela.

    3 tablespoons vegetable oil, divided
    1/2 medium white onion, chopped
    2-3 poblano chiles, stemmed, seeded and chopped
    1 clove garlic, peeled and roughly chopped
    1 cup chicken or vegetable broth, plus more if needed
    1 cup long grain rice

    Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
    Add the onions and saute until translucent, about 3 minutes.
    Add the poblano chiles and saute, about 8 minutes.

    Poblano Rice
    4
    Your rating: None Average: 4 (1 vote)

    Poblano Rice

    Cribbed from Marcela.

    3 tablespoons vegetable oil, divided
    1/2 medium white onion, chopped
    2-3 poblano chiles, stemmed, seeded and chopped
    1 clove garlic, peeled and roughly chopped
    1 cup chicken or vegetable broth, plus more if needed
    1 cup long grain rice

    Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
    Add the onions and saute until translucent, about 3 minutes.
    Add the poblano chiles and saute, about 8 minutes.

    Poblano Rice
    4
    Your rating: None Average: 4 (1 vote)

    Hot 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
    Smoked Salmon
    5
    Your rating: None Average: 5 (2 votes)

    Hot 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
    Smoked Salmon
    5
    Your rating: None Average: 5 (2 votes)

    Hot 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
    Smoked Salmon
    5
    Your rating: None Average: 5 (2 votes)

    Pumpkin Curry

    • 2 lbs pumpkin
    • 14oz (1 package) Firm tofu, optional
    • 4 cups (2 cans) coconut milk (can use light milk, and/or sub in a cup of water)
    • 3-5 tablespoons Vegetarian Red Curry Paste
    • 8 kaffir lime leaves
    • 2 chili peppers (fresh red thai, or 1 jalapeno)
    • 2" fresh galangal (peeled and thinly sliced), or 2 T galangal powder (or ½ equivalent ginger)
    • 1 tablespoon salt
    • 3 sprigs Thai basil

    We used a marina de chiogga pumpkin, but any firm, yellow-flesh, slightly sweet/nutty pumpkin will do.

    Pumpkin Curry
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Pumpkin Curry

    • 2 lbs pumpkin
    • 14oz (1 package) Firm tofu, optional
    • 4 cups (2 cans) coconut milk (can use light milk, and/or sub in a cup of water)
    • 3-5 tablespoons Vegetarian Red Curry Paste
    • 8 kaffir lime leaves
    • 2 chili peppers (fresh red thai, or 1 jalapeno)
    • 2" fresh galangal (peeled and thinly sliced), or 2 T galangal powder (or ½ equivalent ginger)
    • 1 tablespoon salt
    • 3 sprigs Thai basil

    We used a marina de chiogga pumpkin, but any firm, yellow-flesh, slightly sweet/nutty pumpkin will do.

    Pumpkin Curry
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Cheesecake Brownies

    Makes 16, 2-inch Brownies -- add food coloring (like yellow and red) to make it seasonal!

    Cream Cheese Filling

    • 4 ounces cream cheese, cut into 8 pieces
    • ½ cup sour cream
    • 2 tablespoons sugar
    • 1 tablespoon all-purpose flour

    Brownie Batter

    • ⅔ cup (3 1/3 ounces) all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 4 ounces unsweetened chocolate, chopped fine (Giaredehli or Hershey's)
    • 8 tablespoons unsalted butter
    • 1 ¼ cups sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    Cheesecake brownies (halloween edition!)
    4
    Your rating: None Average: 4 (1 vote)

    Cheesecake Brownies

    Makes 16, 2-inch Brownies -- add food coloring (like yellow and red) to make it seasonal!

    Cream Cheese Filling

    • 4 ounces cream cheese, cut into 8 pieces
    • ½ cup sour cream
    • 2 tablespoons sugar
    • 1 tablespoon all-purpose flour

    Brownie Batter

    • ⅔ cup (3 1/3 ounces) all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 4 ounces unsweetened chocolate, chopped fine (Giaredehli or Hershey's)
    • 8 tablespoons unsalted butter
    • 1 ¼ cups sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    Cheesecake brownies (halloween edition!)
    4
    Your rating: None Average: 4 (1 vote)

    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

    Butternut squash farrotto
    5
    Your rating: None Average: 5 (1 vote)

    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

    Butternut squash farrotto
    5
    Your rating: None Average: 5 (1 vote)

    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

    Butternut squash farrotto
    5
    Your rating: None Average: 5 (1 vote)

    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

    Butternut squash farrotto
    5
    Your rating: None Average: 5 (1 vote)

    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

    Butternut squash farrotto
    5
    Your rating: None Average: 5 (1 vote)

    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

    Butternut squash farrotto
    5
    Your rating: None Average: 5 (1 vote)

    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.

    Carrot Ricotta Tart
    2.5
    Your rating: None Average: 2.5 (2 votes)

    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.

    Carrot Ricotta Tart
    2.5
    Your rating: None Average: 2.5 (2 votes)

    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.

    Carrot Ricotta Tart
    2.5
    Your rating: None Average: 2.5 (2 votes)

    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.

    Carrot Ricotta Tart
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Savory Summer Salad

    Inspired by something I saw on a menu, I created this nice summer salad.

    Lettuce
    Cherry tomatoes
    Red Onion
    Red pepper
    Corn
    Avocado
    Hard-boiled egg
    Bacon (sub: shredded brisket, fried onions)

    Dressing:
    Mayo
    Grated parmesan
    Lemon juice
    Salt and pepper

    or vinaigrette thickened with a little mayo

    Summer Salad
    3
    Your rating: None Average: 3 (1 vote)

    Savory Summer Salad

    Inspired by something I saw on a menu, I created this nice summer salad.

    Lettuce
    Cherry tomatoes
    Red Onion
    Red pepper
    Corn
    Avocado
    Hard-boiled egg
    Bacon (sub: shredded brisket, fried onions)

    Dressing:
    Mayo
    Grated parmesan
    Lemon juice
    Salt and pepper

    or vinaigrette thickened with a little mayo

    Summer Salad
    3
    Your rating: None Average: 3 (1 vote)

    Green Sauce

    This sauce was AWESOME, and I made it all by myself.

    Makes about 1 cup:
    2 cups unpacked parsley
    1 cup unpacked mint
    1 cup unpacked basil
    1/4 cup olive oil
    1/4 cup white wine vinegar or rice vinegar
    Juice of 1 lemon

    Blend all ingredients, preferably with an immersion blender, until smooth.
    If needed, add more oil (and/or vinegar, to taste) to help blend.
    Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

    Green Sauce
    5
    Your rating: None Average: 5 (2 votes)

    Green Sauce

    This sauce was AWESOME, and I made it all by myself.

    Makes about 1 cup:
    2 cups unpacked parsley
    1 cup unpacked mint
    1 cup unpacked basil
    1/4 cup olive oil
    1/4 cup white wine vinegar or rice vinegar
    Juice of 1 lemon

    Blend all ingredients, preferably with an immersion blender, until smooth.
    If needed, add more oil (and/or vinegar, to taste) to help blend.
    Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

    Green Sauce
    5
    Your rating: None Average: 5 (2 votes)

    Green Sauce

    This sauce was AWESOME, and I made it all by myself.

    Makes about 1 cup:
    2 cups unpacked parsley
    1 cup unpacked mint
    1 cup unpacked basil
    1/4 cup olive oil
    1/4 cup white wine vinegar or rice vinegar
    Juice of 1 lemon

    Blend all ingredients, preferably with an immersion blender, until smooth.
    If needed, add more oil (and/or vinegar, to taste) to help blend.
    Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

    Green Sauce
    5
    Your rating: None Average: 5 (2 votes)

    Green Sauce

    This sauce was AWESOME, and I made it all by myself.

    Makes about 1 cup:
    2 cups unpacked parsley
    1 cup unpacked mint
    1 cup unpacked basil
    1/4 cup olive oil
    1/4 cup white wine vinegar or rice vinegar
    Juice of 1 lemon

    Blend all ingredients, preferably with an immersion blender, until smooth.
    If needed, add more oil (and/or vinegar, to taste) to help blend.
    Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

    Green Sauce
    5
    Your rating: None Average: 5 (2 votes)

    Grilled 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:

    Smoked Turkey
    5
    Your rating: None Average: 5 (2 votes)

    Grilled 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:

    Smoked Turkey
    5
    Your rating: None Average: 5 (2 votes)

    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

    Mussels a la Dubrovnik
    3.5
    Your rating: None Average: 3.5 (2 votes)

    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

    Mussels a la Dubrovnik
    3.5
    Your rating: None Average: 3.5 (2 votes)

    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

    Mussels a la Dubrovnik
    3.5
    Your rating: None Average: 3.5 (2 votes)

    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

    Mussels a la Dubrovnik
    3.5
    Your rating: None Average: 3.5 (2 votes)

    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

    Mussels a la Dubrovnik
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Ajo Blanco

    1 1/2 lbs blanched almonds
    6 cups water
    2 large or 3 small garlic cloves
    1/3 cup sherry vinegar
    2 1/2 cups good extra virgin olive oil
    3 slices rustic style bread, crusts removed
    1 Tbsp chopped chives
    pinch of salt

    Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

    Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

    Ajo Blano
    2
    Your rating: None Average: 2 (1 vote)

    Ajo Blanco

    1 1/2 lbs blanched almonds
    6 cups water
    2 large or 3 small garlic cloves
    1/3 cup sherry vinegar
    2 1/2 cups good extra virgin olive oil
    3 slices rustic style bread, crusts removed
    1 Tbsp chopped chives
    pinch of salt

    Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

    Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

    Ajo Blano
    2
    Your rating: None Average: 2 (1 vote)

    Ajo Blanco

    1 1/2 lbs blanched almonds
    6 cups water
    2 large or 3 small garlic cloves
    1/3 cup sherry vinegar
    2 1/2 cups good extra virgin olive oil
    3 slices rustic style bread, crusts removed
    1 Tbsp chopped chives
    pinch of salt

    Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

    Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

    Ajo Blano
    2
    Your rating: None Average: 2 (1 vote)

    Ajo Blanco

    1 1/2 lbs blanched almonds
    6 cups water
    2 large or 3 small garlic cloves
    1/3 cup sherry vinegar
    2 1/2 cups good extra virgin olive oil
    3 slices rustic style bread, crusts removed
    1 Tbsp chopped chives
    pinch of salt

    Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

    Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

    Ajo Blano
    2
    Your rating: None Average: 2 (1 vote)

    Grain Bowl

    Grain Bowl

    Hummus Pancakes With Tahini Mayo

    Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

    Pancakes
    1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
    1/2 cup tahini
    2 cloves garlic, cut in half lengthwise (germ removed)

    Hummus Pancakes
    2
    Your rating: None Average: 2 (1 vote)

    Hummus Pancakes With Tahini Mayo

    Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

    Pancakes
    1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
    1/2 cup tahini
    2 cloves garlic, cut in half lengthwise (germ removed)

    Hummus Pancakes
    2
    Your rating: None Average: 2 (1 vote)

    Hummus Pancakes With Tahini Mayo

    Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

    Pancakes
    1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
    1/2 cup tahini
    2 cloves garlic, cut in half lengthwise (germ removed)

    Hummus Pancakes
    2
    Your rating: None Average: 2 (1 vote)

    Hummus Pancakes With Tahini Mayo

    Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

    Pancakes
    1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
    1/2 cup tahini
    2 cloves garlic, cut in half lengthwise (germ removed)

    Hummus Pancakes
    2
    Your rating: None Average: 2 (1 vote)

    Caramelized Garlic Quiche

    For Crust (enough for two crusts)
    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
    6 ounces sharp white cheddar cheese, grated (about 2 cups)
    2 cups baby spinach, lightly chopped
    1 cup crème fraîche
    ½ cup milk

    Crust

    Caramelized Onion Quiche
    5
    Your rating: None Average: 5 (2 votes)

    Caramelized Garlic Quiche

    For Crust (enough for two crusts)
    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
    6 ounces sharp white cheddar cheese, grated (about 2 cups)
    2 cups baby spinach, lightly chopped
    1 cup crème fraîche
    ½ cup milk

    Crust

    Caramelized Onion Quiche
    5
    Your rating: None Average: 5 (2 votes)

    Caramelized Garlic Quiche

    For Crust (enough for two crusts)
    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
    6 ounces sharp white cheddar cheese, grated (about 2 cups)
    2 cups baby spinach, lightly chopped
    1 cup crème fraîche
    ½ cup milk

    Crust

    Caramelized Onion Quiche
    5
    Your rating: None Average: 5 (2 votes)

    Caramelized Garlic Quiche

    For Crust (enough for two crusts)
    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
    6 ounces sharp white cheddar cheese, grated (about 2 cups)
    2 cups baby spinach, lightly chopped
    1 cup crème fraîche
    ½ cup milk

    Crust

    Caramelized Onion Quiche
    5
    Your rating: None Average: 5 (2 votes)

    ZilZil 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.

    Beef Tibs
    3
    Your rating: None Average: 3 (2 votes)

    ZilZil 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.

    Beef Tibs
    3
    Your rating: None Average: 3 (2 votes)

    Fasolia

    2 C snapped green beans (2 parts)
    1 large carrot, stick-cut (1 part)
    1 large onion, thinly sliced
    1 tsp finely minced garlic
    1 tsp finely minced ginger
    1 tsp tomato paste

    2 oz vegetable oil
    ¼ tsp black cardamom
    ¼ tsp corriander

    jalapeno peppers, optional, to taste
    salt to taste

    Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

    Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

    Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

    Fasolia
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Fasolia

    2 C snapped green beans (2 parts)
    1 large carrot, stick-cut (1 part)
    1 large onion, thinly sliced
    1 tsp finely minced garlic
    1 tsp finely minced ginger
    1 tsp tomato paste

    2 oz vegetable oil
    ¼ tsp black cardamom
    ¼ tsp corriander

    jalapeno peppers, optional, to taste
    salt to taste

    Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

    Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

    Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

    Fasolia
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Fasolia

    2 C snapped green beans (2 parts)
    1 large carrot, stick-cut (1 part)
    1 large onion, thinly sliced
    1 tsp finely minced garlic
    1 tsp finely minced ginger
    1 tsp tomato paste

    2 oz vegetable oil
    ¼ tsp black cardamom
    ¼ tsp corriander

    jalapeno peppers, optional, to taste
    salt to taste

    Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

    Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

    Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

    Fasolia
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Fasolia

    2 C snapped green beans (2 parts)
    1 large carrot, stick-cut (1 part)
    1 large onion, thinly sliced
    1 tsp finely minced garlic
    1 tsp finely minced ginger
    1 tsp tomato paste

    2 oz vegetable oil
    ¼ tsp black cardamom
    ¼ tsp corriander

    jalapeno peppers, optional, to taste
    salt to taste

    Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

    Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

    Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

    Fasolia
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Gomen Wot

    ¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
    1 yellow onion, minced
    2 cloves garlic, minced
    2 tbsp. niq'r kibbe spiced, clarified butter
    ½" piece ginger, peeled and minced
    ⅛ tsp. black cardamom seeds
    ⅛ tsp. ground fenugreek
    ⅛ tsp. nigella seeds
    1 jalapeño, seeded, and minced
    Kosher salt and freshly ground black pepper, to taste
    White wine vinegar, to taste

    Heat butter in a 6-qt. pot over medium heat.

    Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

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

    Gomen Wot

    ¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
    1 yellow onion, minced
    2 cloves garlic, minced
    2 tbsp. niq'r kibbe spiced, clarified butter
    ½" piece ginger, peeled and minced
    ⅛ tsp. black cardamom seeds
    ⅛ tsp. ground fenugreek
    ⅛ tsp. nigella seeds
    1 jalapeño, seeded, and minced
    Kosher salt and freshly ground black pepper, to taste
    White wine vinegar, to taste

    Heat butter in a 6-qt. pot over medium heat.

    Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

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

    Gomen Wot

    ¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
    1 yellow onion, minced
    2 cloves garlic, minced
    2 tbsp. niq'r kibbe spiced, clarified butter
    ½" piece ginger, peeled and minced
    ⅛ tsp. black cardamom seeds
    ⅛ tsp. ground fenugreek
    ⅛ tsp. nigella seeds
    1 jalapeño, seeded, and minced
    Kosher salt and freshly ground black pepper, to taste
    White wine vinegar, to taste

    Heat butter in a 6-qt. pot over medium heat.

    Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

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

    Gomen Wot

    ¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
    1 yellow onion, minced
    2 cloves garlic, minced
    2 tbsp. niq'r kibbe spiced, clarified butter
    ½" piece ginger, peeled and minced
    ⅛ tsp. black cardamom seeds
    ⅛ tsp. ground fenugreek
    ⅛ tsp. nigella seeds
    1 jalapeño, seeded, and minced
    Kosher salt and freshly ground black pepper, to taste
    White wine vinegar, to taste

    Heat butter in a 6-qt. pot over medium heat.

    Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

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

    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.

    Doro Wot
    3
    Your rating: None Average: 3 (1 vote)

    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.

    Doro Wot
    3
    Your rating: None Average: 3 (1 vote)

    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

    Mesir Wot
    3
    Your rating: None Average: 3 (1 vote)

    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

    Mesir Wot
    3
    Your rating: None Average: 3 (1 vote)

    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

    Mesir Wot
    3
    Your rating: None Average: 3 (1 vote)

    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

    Mesir Wot
    3
    Your rating: None Average: 3 (1 vote)

    Timatim (Ethiopian Tomato/Jalapeno) Salad

    1 tbsp olive oil
    3 tbsp lemon juice
    1 medium onion, finely chopped
    2 large tomato
    2 jalapeño peppers, finely chopped
    1/2 tbsp salt

    Timatim Salad
    5
    Your rating: None Average: 5 (2 votes)

    Timatim (Ethiopian Tomato/Jalapeno) Salad

    1 tbsp olive oil
    3 tbsp lemon juice
    1 medium onion, finely chopped
    2 large tomato
    2 jalapeño peppers, finely chopped
    1/2 tbsp salt

    Timatim Salad
    5
    Your rating: None Average: 5 (2 votes)

    Timatim (Ethiopian Tomato/Jalapeno) Salad

    1 tbsp olive oil
    3 tbsp lemon juice
    1 medium onion, finely chopped
    2 large tomato
    2 jalapeño peppers, finely chopped
    1/2 tbsp salt

    Timatim Salad
    5
    Your rating: None Average: 5 (2 votes)

    Timatim (Ethiopian Tomato/Jalapeno) Salad

    1 tbsp olive oil
    3 tbsp lemon juice
    1 medium onion, finely chopped
    2 large tomato
    2 jalapeño peppers, finely chopped
    1/2 tbsp salt

    Timatim Salad
    5
    Your rating: None Average: 5 (2 votes)

    TaKorean Spiced Kale Slaw with Hoisin Tofu

    So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

    Korean Kale Slaw
    4.5
    Your rating: None Average: 4.5 (2 votes)

    TaKorean Spiced Kale Slaw with Hoisin Tofu

    So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

    Korean Kale Slaw
    4.5
    Your rating: None Average: 4.5 (2 votes)

    TaKorean Spiced Kale Slaw with Hoisin Tofu

    So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

    Korean Kale Slaw
    4.5
    Your rating: None Average: 4.5 (2 votes)

    TaKorean Spiced Kale Slaw with Hoisin Tofu

    So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

    Korean Kale Slaw
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Homemade Applesauce

    Why didn't I do this sooner? These proportions make about a quart.

    6 medium apples (honeycrisp are a good choice)
    1/4 cup brown sugar
    1/2 cup apple juice/cider (substitute water)

    Core apples.
    Slice into wedges.

    In a large saucepan, combine juice, sugar, and apples.
    Bring to a boil, reduce heat to medium-low, cover and cook for approximately 30 minutes, until apples are soft.
    If necessary, allow to cook with cover off for a few minutes to reach desired liquid level (remember it will leech a little liquid when pureed).

    Allow to cool.

    4
    Your rating: None Average: 4 (1 vote)

    Wine Jelly

    Makes four 1-cup jars

    Something full-bodied and fruity works best here.

    1 (750-ml) bottle red wine
    3¼ cups sugar (amount already minimized)
    1 (3-ounce) envelope liquid pectin
    3 tablespoons lemon juice
    ⅛ teaspoon butter (to reduce bubbling)

    Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to ⅓ cup, 15 to 20 minutes; set aside. This reduction helps improve the wine flavor.

    0
    Your rating: None

    Wine Jelly

    Makes four 1-cup jars

    Something full-bodied and fruity works best here.

    1 (750-ml) bottle red wine
    3¼ cups sugar (amount already minimized)
    1 (3-ounce) envelope liquid pectin
    3 tablespoons lemon juice
    ⅛ teaspoon butter (to reduce bubbling)

    Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to ⅓ cup, 15 to 20 minutes; set aside. This reduction helps improve the wine flavor.

    0
    Your rating: None

    Berry Pie

    Merging some thoughts and recipes from http://www.audreyandjon.com/recipes/fruit-cobbler , http://www.foodandwine.com/recipes/marilyn-batalis-blackberry-pie , and http://www.seriouseats.com/recipes/2012/02/mixed-berry-pie-made-... :

    2 discs of Pie crust
    4 cups fresh or frozen berries
    ½ cup sugar
    2 T cornstarch
    1 T lo/no sugar pectin (modify thickener choices to your preference)
    1 tablespoon fresh lemon juice
    1 tablespoon cold unsalted butter, cut into cubes

    Preheat oven to 425°F.

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

    Berry Pie

    Merging some thoughts and recipes from http://www.audreyandjon.com/recipes/fruit-cobbler , http://www.foodandwine.com/recipes/marilyn-batalis-blackberry-pie , and http://www.seriouseats.com/recipes/2012/02/mixed-berry-pie-made-... :

    2 discs of Pie crust
    4 cups fresh or frozen berries
    ½ cup sugar
    2 T cornstarch
    1 T lo/no sugar pectin (modify thickener choices to your preference)
    1 tablespoon fresh lemon juice
    1 tablespoon cold unsalted butter, cut into cubes

    Preheat oven to 425°F.

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

    Parmigiano Gelato

    Courtesy of The Washington Post Magazine.

    2
    Your rating: None Average: 2 (1 vote)

    Parmigiano Gelato

    Courtesy of The Washington Post Magazine.

    2
    Your rating: None Average: 2 (1 vote)

    Parmigiano Gelato

    Courtesy of The Washington Post Magazine.

    2
    Your rating: None Average: 2 (1 vote)

    Parmigiano Gelato

    Courtesy of The Washington Post Magazine.

    2
    Your rating: None Average: 2 (1 vote)

    Parmigiano Gelato

    Courtesy of The Washington Post Magazine.

    2
    Your rating: None Average: 2 (1 vote)

    Broccoli with Soy Sauce

    Based on this Bon Appetit recipe and a modified recipe we had at the 2014 Literary Feast.

    4 cups broccoli florets
    Kosher salt
    1/4 cup vegetable oil
    2 tablespoons thinly sliced garlic
    1/4 cup oyster sauce (substitute soy sauce with a dash of Worcestershire)
    4 teaspoons Thai fish sauce (nam pla)
    2 teaspoons soy sauce
    2 teaspoons sugar
    1/2 teaspoon (or more) 1/8'-thick slices of red Thai chiles
    Pinch of ground white pepper
    1/2 sake

    Soy Chile Broccoli
    4
    Your rating: None Average: 4 (1 vote)

    Pan Seared Flounder on Greens

    Sauce:
    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

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

    Prepare the sauce.

    pan seared flounder
    4
    Your rating: None Average: 4 (1 vote)

    Roast Turkey

    Brine the turkey as in www.audreyandjon.com/recipes/turkey-and-dressing . Hours before starting the grill, remove the bird from the brine, pat dry, and return to the fridge to air-dry the skin.

    Before preparing the grill, remove the bird from the fridge to let it come towards room temperature. Place a quartered onion and other aromatics as you like (celery, rosemary) in the cavity.

    0
    Your rating: None

    Roast Turkey

    Brine the turkey as in www.audreyandjon.com/recipes/turkey-and-dressing . Hours before starting the grill, remove the bird from the brine, pat dry, and return to the fridge to air-dry the skin.

    Before preparing the grill, remove the bird from the fridge to let it come towards room temperature. Place a quartered onion and other aromatics as you like (celery, rosemary) in the cavity.

    0
    Your rating: None

    Roast Turkey

    Brine the turkey as in www.audreyandjon.com/recipes/turkey-and-dressing . Hours before starting the grill, remove the bird from the brine, pat dry, and return to the fridge to air-dry the skin.

    Before preparing the grill, remove the bird from the fridge to let it come towards room temperature. Place a quartered onion and other aromatics as you like (celery, rosemary) in the cavity.

    0
    Your rating: None

    Barley Risotto

    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)

    Barley risotto with spinach
    4
    Your rating: None Average: 4 (1 vote)

    Barley Risotto

    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)

    Barley risotto with spinach
    4
    Your rating: None Average: 4 (1 vote)

    Barley Risotto

    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)

    Barley risotto with spinach
    4
    Your rating: None Average: 4 (1 vote)

    Barley Risotto

    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)

    Barley risotto with spinach
    4
    Your rating: None Average: 4 (1 vote)

    Barley Risotto

    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)

    Barley risotto with spinach
    4
    Your rating: None Average: 4 (1 vote)

    Barley Risotto

    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)

    Barley risotto with spinach
    4
    Your rating: None Average: 4 (1 vote)

    Crispy Hoi An Pancakes

    Batter

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

    Assembly

    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)

    Hoi An Pancakes
    4
    Your rating: None Average: 4 (1 vote)

    Crispy Hoi An Pancakes

    Batter

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

    Assembly

    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)

    Hoi An Pancakes
    4
    Your rating: None Average: 4 (1 vote)

    Crispy Hoi An Pancakes

    Batter

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

    Assembly

    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)

    Hoi An Pancakes
    4
    Your rating: None Average: 4 (1 vote)

    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

    Rice Salad with Fava Beans and Pistachios
    4
    Your rating: None Average: 4 (1 vote)

    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

    Rice Salad with Fava Beans and Pistachios
    4
    Your rating: None Average: 4 (1 vote)

    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

    Rice Salad with Fava Beans and Pistachios
    4
    Your rating: None Average: 4 (1 vote)

    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

    Rice Salad with Fava Beans and Pistachios
    4
    Your rating: None Average: 4 (1 vote)

    Parsley, Red Onion and Pomegranate Salad

    1 medium red onion, thinly sliced
    ½ teaspoon sugar
    ½ teaspoon ground sumac
    Kosher salt

    1 tablespoon olive oil
    1 tablespoon red wine vinegar
    1 teaspoon pomegranate molasses or ½ tsp. honey
    2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
    ¼ cup pomegranate seeds

    Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

    Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

    Parsly, Red Onion and Pomegranate Salad
    4
    Your rating: None Average: 4 (2 votes)

    Parsley, Red Onion and Pomegranate Salad

    1 medium red onion, thinly sliced
    ½ teaspoon sugar
    ½ teaspoon ground sumac
    Kosher salt

    1 tablespoon olive oil
    1 tablespoon red wine vinegar
    1 teaspoon pomegranate molasses or ½ tsp. honey
    2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
    ¼ cup pomegranate seeds

    Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

    Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

    Parsly, Red Onion and Pomegranate Salad
    4
    Your rating: None Average: 4 (2 votes)

    Parsley, Red Onion and Pomegranate Salad

    1 medium red onion, thinly sliced
    ½ teaspoon sugar
    ½ teaspoon ground sumac
    Kosher salt

    1 tablespoon olive oil
    1 tablespoon red wine vinegar
    1 teaspoon pomegranate molasses or ½ tsp. honey
    2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
    ¼ cup pomegranate seeds

    Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

    Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

    Parsly, Red Onion and Pomegranate Salad
    4
    Your rating: None Average: 4 (2 votes)

    Parsley, Red Onion and Pomegranate Salad

    1 medium red onion, thinly sliced
    ½ teaspoon sugar
    ½ teaspoon ground sumac
    Kosher salt

    1 tablespoon olive oil
    1 tablespoon red wine vinegar
    1 teaspoon pomegranate molasses or ½ tsp. honey
    2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
    ¼ cup pomegranate seeds

    Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

    Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

    Parsly, Red Onion and Pomegranate Salad
    4
    Your rating: None Average: 4 (2 votes)

    Grill 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.

    Grilled Lamb Pita Burgers
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Grill 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.

    Grilled Lamb Pita Burgers
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Hot Sauce

    A Saveur recipe, modified by Merl and sent by Sharon.

    1 lb. mixed medium-to-hot fresh chiles, stemmed and seeded if very hot (Merl recommends 1/2 jalapeños and 1/2 serranos; Saveur recommends red peppers like fresno, holland, or cayenne)
    3 garlic cloves, peeled
    1.5 tbsp. or more kosher salt, to taste
    1/2 cup or more distilled white vinegar to taste

    Green Salsa
    2
    Your rating: None Average: 2 (2 votes)

    Hot Sauce

    A Saveur recipe, modified by Merl and sent by Sharon.

    1 lb. mixed medium-to-hot fresh chiles, stemmed and seeded if very hot (Merl recommends 1/2 jalapeños and 1/2 serranos; Saveur recommends red peppers like fresno, holland, or cayenne)
    3 garlic cloves, peeled
    1.5 tbsp. or more kosher salt, to taste
    1/2 cup or more distilled white vinegar to taste

    Green Salsa
    2
    Your rating: None Average: 2 (2 votes)

    Hot Sauce

    A Saveur recipe, modified by Merl and sent by Sharon.

    1 lb. mixed medium-to-hot fresh chiles, stemmed and seeded if very hot (Merl recommends 1/2 jalapeños and 1/2 serranos; Saveur recommends red peppers like fresno, holland, or cayenne)
    3 garlic cloves, peeled
    1.5 tbsp. or more kosher salt, to taste
    1/2 cup or more distilled white vinegar to taste

    Green Salsa
    2
    Your rating: None Average: 2 (2 votes)

    Hot Sauce

    A Saveur recipe, modified by Merl and sent by Sharon.

    1 lb. mixed medium-to-hot fresh chiles, stemmed and seeded if very hot (Merl recommends 1/2 jalapeños and 1/2 serranos; Saveur recommends red peppers like fresno, holland, or cayenne)
    3 garlic cloves, peeled
    1.5 tbsp. or more kosher salt, to taste
    1/2 cup or more distilled white vinegar to taste

    Green Salsa
    2
    Your rating: None Average: 2 (2 votes)

    Corn, Chili, and Cheese 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

    Grilled Corn Salad
    4
    Your rating: None Average: 4 (1 vote)

    Corn, Chili, and Cheese 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

    Grilled Corn Salad
    4
    Your rating: None Average: 4 (1 vote)

    Corn, Chili, and Cheese 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

    Grilled Corn Salad
    4
    Your rating: None Average: 4 (1 vote)

    Corn, Chili, and Cheese 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

    Grilled Corn Salad
    4
    Your rating: None Average: 4 (1 vote)

    Corn, Chili, and Cheese 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

    Grilled Corn Salad
    4
    Your rating: None Average: 4 (1 vote)

    Corn, Chili, and Cheese 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

    Grilled Corn Salad
    4
    Your rating: None Average: 4 (1 vote)

    Corn, Chili, and Cheese 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

    Grilled Corn Salad
    4
    Your rating: None Average: 4 (1 vote)

    Corn Fritters

    2 large eggs
    ¼ cup all-purpose flour
    2 tablespoons finely grated Parmesan
    ½ teaspoon kosher salt, plus more
    2 cups fresh corn kernels (about 2 ears' worth)
    2 scalliona, thinly sliced
    1 jalapeño, seeded, finely chopped

    2 tablespoons vegetable oil for frying

    Sour cream and lime wedges (for serving)

    In a food processor, pulse eggs to blend. Add flour, Parmesan, and ½ tsp. kosher salt and pulse until combined. Add corn, scallion, and jalapeño; pulse 3-5 times until a consistent, oatmeal-y texture.

    IMG_3124.resized.JPG
    3
    Your rating: None Average: 3 (1 vote)

    Corn Fritters

    2 large eggs
    ¼ cup all-purpose flour
    2 tablespoons finely grated Parmesan
    ½ teaspoon kosher salt, plus more
    2 cups fresh corn kernels (about 2 ears' worth)
    2 scalliona, thinly sliced
    1 jalapeño, seeded, finely chopped

    2 tablespoons vegetable oil for frying

    Sour cream and lime wedges (for serving)

    In a food processor, pulse eggs to blend. Add flour, Parmesan, and ½ tsp. kosher salt and pulse until combined. Add corn, scallion, and jalapeño; pulse 3-5 times until a consistent, oatmeal-y texture.

    IMG_3124.resized.JPG
    3
    Your rating: None Average: 3 (1 vote)

    Green Gazpacho

    A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

    ¼ cup white wine vinegar
    2 tablespoons fresh lime juice (about 1 lime)
    1 cup plain Greek yogurt, plus an optional ½ cup or serving
    ½ cup olive oil, plus more for drizzling
    4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

    Green Gazpacho
    4
    Your rating: None Average: 4 (2 votes)

    Green Gazpacho

    A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

    ¼ cup white wine vinegar
    2 tablespoons fresh lime juice (about 1 lime)
    1 cup plain Greek yogurt, plus an optional ½ cup or serving
    ½ cup olive oil, plus more for drizzling
    4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

    Green Gazpacho
    4
    Your rating: None Average: 4 (2 votes)

    Green Gazpacho

    A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

    ¼ cup white wine vinegar
    2 tablespoons fresh lime juice (about 1 lime)
    1 cup plain Greek yogurt, plus an optional ½ cup or serving
    ½ cup olive oil, plus more for drizzling
    4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

    Green Gazpacho
    4
    Your rating: None Average: 4 (2 votes)

    Green Gazpacho

    A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

    ¼ cup white wine vinegar
    2 tablespoons fresh lime juice (about 1 lime)
    1 cup plain Greek yogurt, plus an optional ½ cup or serving
    ½ cup olive oil, plus more for drizzling
    4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

    Green Gazpacho
    4
    Your rating: None Average: 4 (2 votes)

    Falafelesque 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

    Falafel Fritters
    3
    Your rating: None Average: 3 (1 vote)

    Falafelesque 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

    Falafel Fritters
    3
    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

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

    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

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

    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

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

    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

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

    Pide Pizza

    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

    Pide (meat and cheese)
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Pide Pizza

    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

    Pide (meat and cheese)
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Beef Satay

    Courtesy of Cook's Illustrated. Easy and delicious!

    Beef
    2 Tbsp vegetable oil
    2 Tbsp packed dark brown sugar
    1 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

    Beef Satay Skewers
    3
    Your rating: None Average: 3 (1 vote)

    Beef Satay

    Courtesy of Cook's Illustrated. Easy and delicious!

    Beef
    2 Tbsp vegetable oil
    2 Tbsp packed dark brown sugar
    1 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

    Beef Satay Skewers
    3
    Your rating: None Average: 3 (1 vote)

    Beef Satay

    Courtesy of Cook's Illustrated. Easy and delicious!

    Beef
    2 Tbsp vegetable oil
    2 Tbsp packed dark brown sugar
    1 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

    Beef Satay Skewers
    3
    Your rating: None Average: 3 (1 vote)

    Beef Satay

    Courtesy of Cook's Illustrated. Easy and delicious!

    Beef
    2 Tbsp vegetable oil
    2 Tbsp packed dark brown sugar
    1 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

    Beef Satay Skewers
    3
    Your rating: None Average: 3 (1 vote)

    Beef Satay

    Courtesy of Cook's Illustrated. Easy and delicious!

    Beef
    2 Tbsp vegetable oil
    2 Tbsp packed dark brown sugar
    1 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

    Beef Satay Skewers
    3
    Your rating: None Average: 3 (1 vote)

    Beef Satay

    Courtesy of Cook's Illustrated. Easy and delicious!

    Beef
    2 Tbsp vegetable oil
    2 Tbsp packed dark brown sugar
    1 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

    Beef Satay Skewers
    3
    Your rating: None Average: 3 (1 vote)

    Lao Crispy Rice Salad

    We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

    Crispy Rice Lao Salad
    4
    Your rating: None Average: 4 (2 votes)

    Lao Crispy Rice Salad

    We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

    Crispy Rice Lao Salad
    4
    Your rating: None Average: 4 (2 votes)

    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.

    Spicy Tamarind Hanger Steak
    4
    Your rating: None Average: 4 (1 vote)

    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.

    Spicy Tamarind Hanger Steak
    4
    Your rating: None Average: 4 (1 vote)

    Spice Crusted Winter Vegetables with Harissa Yogurt

    2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
    1 tablespoon sugar
    1 teaspoon English mustard powder
    1 teaspoon hot smoked Spanish paprika
    1 teaspoon ground cumin
    ½ teaspoon ground coriander or fennel
    4 tablespoons vegetable oil, divided
    Freshly ground black pepper

    ½ cup labneh (or plain Greek yogurt)
    1 tablespoon harissa paste
    2 teaspoons chopped fresh thyme, plus more
    ½ teaspoon finely grated lemon zest, plus more
    Lemon wedges (for serving)

    Roasted vegetables with harissa labneh sauce
    3
    Your rating: None Average: 3 (1 vote)

    Spice Crusted Winter Vegetables with Harissa Yogurt

    2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
    1 tablespoon sugar
    1 teaspoon English mustard powder
    1 teaspoon hot smoked Spanish paprika
    1 teaspoon ground cumin
    ½ teaspoon ground coriander or fennel
    4 tablespoons vegetable oil, divided
    Freshly ground black pepper

    ½ cup labneh (or plain Greek yogurt)
    1 tablespoon harissa paste
    2 teaspoons chopped fresh thyme, plus more
    ½ teaspoon finely grated lemon zest, plus more
    Lemon wedges (for serving)

    Roasted vegetables with harissa labneh sauce
    3
    Your rating: None Average: 3 (1 vote)

    Spice Crusted Winter Vegetables with Harissa Yogurt

    2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
    1 tablespoon sugar
    1 teaspoon English mustard powder
    1 teaspoon hot smoked Spanish paprika
    1 teaspoon ground cumin
    ½ teaspoon ground coriander or fennel
    4 tablespoons vegetable oil, divided
    Freshly ground black pepper

    ½ cup labneh (or plain Greek yogurt)
    1 tablespoon harissa paste
    2 teaspoons chopped fresh thyme, plus more
    ½ teaspoon finely grated lemon zest, plus more
    Lemon wedges (for serving)

    Roasted vegetables with harissa labneh sauce
    3
    Your rating: None Average: 3 (1 vote)

    Spice Crusted Winter Vegetables with Harissa Yogurt

    2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
    1 tablespoon sugar
    1 teaspoon English mustard powder
    1 teaspoon hot smoked Spanish paprika
    1 teaspoon ground cumin
    ½ teaspoon ground coriander or fennel
    4 tablespoons vegetable oil, divided
    Freshly ground black pepper

    ½ cup labneh (or plain Greek yogurt)
    1 tablespoon harissa paste
    2 teaspoons chopped fresh thyme, plus more
    ½ teaspoon finely grated lemon zest, plus more
    Lemon wedges (for serving)

    Roasted vegetables with harissa labneh sauce
    3
    Your rating: None Average: 3 (1 vote)

    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

    Mustard Crusted Branzino
    3
    Your rating: None Average: 3 (1 vote)

    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

    Mustard Crusted Branzino
    3
    Your rating: None Average: 3 (1 vote)

    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

    Mustard Crusted Branzino
    3
    Your rating: None Average: 3 (1 vote)

    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

    Mustard Crusted Branzino
    3
    Your rating: None Average: 3 (1 vote)

    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.

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

    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.

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

    Root Vegetable Slaw

    This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

    Serves at least 4 as a side salad.

    Root Vegetable Slaw
    3
    Your rating: None Average: 3 (1 vote)

    Root Vegetable Slaw

    This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

    Serves at least 4 as a side salad.

    Root Vegetable Slaw
    3
    Your rating: None Average: 3 (1 vote)

    Root Vegetable Slaw

    This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

    Serves at least 4 as a side salad.

    Root Vegetable Slaw
    3
    Your rating: None Average: 3 (1 vote)

    Root Vegetable Slaw

    This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

    Serves at least 4 as a side salad.

    Root Vegetable Slaw
    3
    Your rating: None Average: 3 (1 vote)

    Basmati and Wild Rice with Chickpeas, Currants and Herbs

    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.

    Basmati with Wild Rice
    5
    Your rating: None Average: 5 (2 votes)

    Basmati and Wild Rice with Chickpeas, Currants and Herbs

    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.

    Basmati with Wild Rice
    5
    Your rating: None Average: 5 (2 votes)

    Basmati and Wild Rice with Chickpeas, Currants and Herbs

    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.

    Basmati with Wild Rice
    5
    Your rating: None Average: 5 (2 votes)

    Basmati and Wild Rice with Chickpeas, Currants and Herbs

    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.

    Basmati with Wild Rice
    5
    Your rating: None Average: 5 (2 votes)

    Basmati and Wild Rice with Chickpeas, Currants and Herbs

    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.

    Basmati with Wild Rice
    5
    Your rating: None Average: 5 (2 votes)

    Purée Freneuse (Rice and Turnip Purée)

    A surprise winter hit from Julia Child's
    Mastering the Art of French Cooking, Vol. 2:

    4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
    2 cups milk
    1 cup white rice
    ½ t salt
    ¼ t thyme
    1 bay leaf
    2 T butter
    3 cloves garlic, mashed
    3 T cream (or butter)
    salt and white pepper to taste
    parsley (optional, for garnish)

    Rice and Turnip Puree
    3
    Your rating: None Average: 3 (1 vote)

    Purée Freneuse (Rice and Turnip Purée)

    A surprise winter hit from Julia Child's
    Mastering the Art of French Cooking, Vol. 2:

    4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
    2 cups milk
    1 cup white rice
    ½ t salt
    ¼ t thyme
    1 bay leaf
    2 T butter
    3 cloves garlic, mashed
    3 T cream (or butter)
    salt and white pepper to taste
    parsley (optional, for garnish)

    Rice and Turnip Puree
    3
    Your rating: None Average: 3 (1 vote)

    Purée Freneuse (Rice and Turnip Purée)

    A surprise winter hit from Julia Child's
    Mastering the Art of French Cooking, Vol. 2:

    4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
    2 cups milk
    1 cup white rice
    ½ t salt
    ¼ t thyme
    1 bay leaf
    2 T butter
    3 cloves garlic, mashed
    3 T cream (or butter)
    salt and white pepper to taste
    parsley (optional, for garnish)

    Rice and Turnip Puree
    3
    Your rating: None Average: 3 (1 vote)

    Purée Freneuse (Rice and Turnip Purée)

    A surprise winter hit from Julia Child's
    Mastering the Art of French Cooking, Vol. 2:

    4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
    2 cups milk
    1 cup white rice
    ½ t salt
    ¼ t thyme
    1 bay leaf
    2 T butter
    3 cloves garlic, mashed
    3 T cream (or butter)
    salt and white pepper to taste
    parsley (optional, for garnish)

    Rice and Turnip Puree
    3
    Your rating: None Average: 3 (1 vote)

    Trinidadian Brown Stewed 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.

    Brown stew chicken
    3
    Your rating: None Average: 3 (1 vote)

    Trinidadian Brown Stewed 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.

    Brown stew chicken
    3
    Your rating: None Average: 3 (1 vote)

    JohnnyCakes and Festival

    These Jamaican fried dumplings are traditionally called Johnny Cakes, which derived from the name journey cake. They go great with Ackee and Saltfish

    2 cups All-purpose flour
    1 tsp Salt
    3 tsp Baking powder
    3 Tbsp Butter or margarine
    3/4 cup Cold water
    1/2 cup Cooking oil

    Sift flour, salt and baking powder in a bowl, then blend butter into dry ingredients with hands or mixer until crumbly

    Johnny Cakes
    3
    Your rating: None Average: 3 (2 votes)

    JohnnyCakes and Festival

    These Jamaican fried dumplings are traditionally called Johnny Cakes, which derived from the name journey cake. They go great with Ackee and Saltfish

    2 cups All-purpose flour
    1 tsp Salt
    3 tsp Baking powder
    3 Tbsp Butter or margarine
    3/4 cup Cold water
    1/2 cup Cooking oil

    Sift flour, salt and baking powder in a bowl, then blend butter into dry ingredients with hands or mixer until crumbly

    Johnny Cakes
    3
    Your rating: None Average: 3 (2 votes)

    Red Velvet Cake

    Makes 6 cupcakes (I hope)
    http://www.bakingisascience.com/red-velvet-cupcakes/

    1¼ cups cake flour
    ¼ cup unsweetened cocoa
    ½ teaspoons salt
    ¾ cups granulated sugar
    1 teaspoons baking soda
    dash tsp. espresso powder (optional)
    2/3 cups canola oil
    1/3 oz. red food coloring
    ½ teaspoons vanilla
    1 teaspoons red apple cider vinegar
    1 large eggs
    ½ cup buttermilk

    Cream cheese icing: http://www.joyofbaking.com/RedVelvetCake.html

    Red Velvet Cupcake
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Red Velvet Cake

    Makes 6 cupcakes (I hope)
    http://www.bakingisascience.com/red-velvet-cupcakes/

    1¼ cups cake flour
    ¼ cup unsweetened cocoa
    ½ teaspoons salt
    ¾ cups granulated sugar
    1 teaspoons baking soda
    dash tsp. espresso powder (optional)
    2/3 cups canola oil
    1/3 oz. red food coloring
    ½ teaspoons vanilla
    1 teaspoons red apple cider vinegar
    1 large eggs
    ½ cup buttermilk

    Cream cheese icing: http://www.joyofbaking.com/RedVelvetCake.html

    Red Velvet Cupcake
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Shrimp or Crawfish Étouffée

    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

    Shrimp Etouffee
    3
    Your rating: None Average: 3 (1 vote)

    Shrimp or Crawfish Étouffée

    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

    Shrimp Etouffee
    3
    Your rating: None Average: 3 (1 vote)

    Shrimp or Crawfish Étouffée

    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

    Shrimp Etouffee
    3
    Your rating: None Average: 3 (1 vote)

    Shrimp or Crawfish Étouffée

    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

    Shrimp Etouffee
    3
    Your rating: None Average: 3 (1 vote)

    Roasted Vegetables with Quinoa and 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).

    Roasted vegetables with green tahini sauce
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Roasted Vegetables with Quinoa and 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).

    Roasted vegetables with green tahini sauce
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Roasted Vegetables with Quinoa and 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).

    Roasted vegetables with green tahini sauce
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Roasted Vegetables with Quinoa and 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).

    Roasted vegetables with green tahini sauce
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Roasted Vegetables with Quinoa and 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).

    Roasted vegetables with green tahini sauce
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Roasted Vegetables with Quinoa and 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).

    Roasted vegetables with green tahini sauce
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Chicken, Black Rice and Mango Salad

    This really isn't a real recipe, but a Bon Appetit suggestion for putting Lemongrass Chicken and Black Rice leftovers to good use. I've added a few touches that make it a bit more delicious.

    Serves 2

    Salad:

    2 leftover Lemongrass Chicken thighs, shredded
    2 cups shredded Napa cabbage
    1 mango, chopped
    1 avocado, diced
    1 cup leftover Black Rice with Coconut

    Dressing:
    1 tsp sesame oil
    1 Tbsp soy sauce

    Chicken, Mango, and Black Rice Salad
    3
    Your rating: None Average: 3 (1 vote)

    Chicken, Black Rice and Mango Salad

    This really isn't a real recipe, but a Bon Appetit suggestion for putting Lemongrass Chicken and Black Rice leftovers to good use. I've added a few touches that make it a bit more delicious.

    Serves 2

    Salad:

    2 leftover Lemongrass Chicken thighs, shredded
    2 cups shredded Napa cabbage
    1 mango, chopped
    1 avocado, diced
    1 cup leftover Black Rice with Coconut

    Dressing:
    1 tsp sesame oil
    1 Tbsp soy sauce

    Chicken, Mango, and Black Rice Salad
    3
    Your rating: None Average: 3 (1 vote)

    Chicken, Black Rice and Mango Salad

    This really isn't a real recipe, but a Bon Appetit suggestion for putting Lemongrass Chicken and Black Rice leftovers to good use. I've added a few touches that make it a bit more delicious.

    Serves 2

    Salad:

    2 leftover Lemongrass Chicken thighs, shredded
    2 cups shredded Napa cabbage
    1 mango, chopped
    1 avocado, diced
    1 cup leftover Black Rice with Coconut

    Dressing:
    1 tsp sesame oil
    1 Tbsp soy sauce

    Chicken, Mango, and Black Rice Salad
    3
    Your rating: None Average: 3 (1 vote)

    Chicken, Black Rice and Mango Salad

    This really isn't a real recipe, but a Bon Appetit suggestion for putting Lemongrass Chicken and Black Rice leftovers to good use. I've added a few touches that make it a bit more delicious.

    Serves 2

    Salad:

    2 leftover Lemongrass Chicken thighs, shredded
    2 cups shredded Napa cabbage
    1 mango, chopped
    1 avocado, diced
    1 cup leftover Black Rice with Coconut

    Dressing:
    1 tsp sesame oil
    1 Tbsp soy sauce

    Chicken, Mango, and Black Rice Salad
    3
    Your rating: None Average: 3 (1 vote)

    Garlicky Bok Choy

    Nice recipe from Bon Appetit

    1 tablespoon vegetable oil
    2 garlic cloves, chopped
    1 shallot, chopped
    2 baby-bok choy
    1 tablespoon reduced-sodium soy sauce

    Heat oil in a large skillet or wok over medium-high heat.
    Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
    Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately.
    Cook 1 minute.
    Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

    Bok Choy with garlic
    3
    Your rating: None Average: 3 (2 votes)

    Garlicky Bok Choy

    Nice recipe from Bon Appetit

    1 tablespoon vegetable oil
    2 garlic cloves, chopped
    1 shallot, chopped
    2 baby-bok choy
    1 tablespoon reduced-sodium soy sauce

    Heat oil in a large skillet or wok over medium-high heat.
    Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
    Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately.
    Cook 1 minute.
    Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

    Bok Choy with garlic
    3
    Your rating: None Average: 3 (2 votes)

    Garlicky Bok Choy

    Nice recipe from Bon Appetit

    1 tablespoon vegetable oil
    2 garlic cloves, chopped
    1 shallot, chopped
    2 baby-bok choy
    1 tablespoon reduced-sodium soy sauce

    Heat oil in a large skillet or wok over medium-high heat.
    Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
    Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately.
    Cook 1 minute.
    Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

    Bok Choy with garlic
    3
    Your rating: None Average: 3 (2 votes)

    Garlicky Bok Choy

    Nice recipe from Bon Appetit

    1 tablespoon vegetable oil
    2 garlic cloves, chopped
    1 shallot, chopped
    2 baby-bok choy
    1 tablespoon reduced-sodium soy sauce

    Heat oil in a large skillet or wok over medium-high heat.
    Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
    Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately.
    Cook 1 minute.
    Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

    Bok Choy with garlic
    3
    Your rating: None Average: 3 (2 votes)

    Garlicky Bok Choy

    Nice recipe from Bon Appetit

    1 tablespoon vegetable oil
    2 garlic cloves, chopped
    1 shallot, chopped
    2 baby-bok choy
    1 tablespoon reduced-sodium soy sauce

    Heat oil in a large skillet or wok over medium-high heat.
    Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
    Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately.
    Cook 1 minute.
    Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

    Bok Choy with garlic
    3
    Your rating: None Average: 3 (2 votes)

    Black Rice with Toasted Coconut

    From Bon Appetit

    Serves 4

    1/4 cup unsweetened flaked organic coconut
    1 cup black rice (such as Lotus Foods Forbidden Rice)
    1/2 cup coconut milk
    1 3" lemongrass tip (optional)
    1 2" piece peeled ginger, sliced into 4 coins
    1/2 tsp kosher salt, plus more to taste

    Preheat oven to 350°.
    Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool.
    Coconut can be toasted up to 3 days ahead.
    Cover and keep at room temperature.

    Black Rice with Coconut
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Black Rice with Toasted Coconut

    From Bon Appetit

    Serves 4

    1/4 cup unsweetened flaked organic coconut
    1 cup black rice (such as Lotus Foods Forbidden Rice)
    1/2 cup coconut milk
    1 3" lemongrass tip (optional)
    1 2" piece peeled ginger, sliced into 4 coins
    1/2 tsp kosher salt, plus more to taste

    Preheat oven to 350°.
    Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool.
    Coconut can be toasted up to 3 days ahead.
    Cover and keep at room temperature.

    Black Rice with Coconut
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Black Rice with Toasted Coconut

    From Bon Appetit

    Serves 4

    1/4 cup unsweetened flaked organic coconut
    1 cup black rice (such as Lotus Foods Forbidden Rice)
    1/2 cup coconut milk
    1 3" lemongrass tip (optional)
    1 2" piece peeled ginger, sliced into 4 coins
    1/2 tsp kosher salt, plus more to taste

    Preheat oven to 350°.
    Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool.
    Coconut can be toasted up to 3 days ahead.
    Cover and keep at room temperature.

    Black Rice with Coconut
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Black Rice with Toasted Coconut

    From Bon Appetit

    Serves 4

    1/4 cup unsweetened flaked organic coconut
    1 cup black rice (such as Lotus Foods Forbidden Rice)
    1/2 cup coconut milk
    1 3" lemongrass tip (optional)
    1 2" piece peeled ginger, sliced into 4 coins
    1/2 tsp kosher salt, plus more to taste

    Preheat oven to 350°.
    Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool.
    Coconut can be toasted up to 3 days ahead.
    Cover and keep at room temperature.

    Black Rice with Coconut
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Black Rice with Toasted Coconut

    From Bon Appetit

    Serves 4

    1/4 cup unsweetened flaked organic coconut
    1 cup black rice (such as Lotus Foods Forbidden Rice)
    1/2 cup coconut milk
    1 3" lemongrass tip (optional)
    1 2" piece peeled ginger, sliced into 4 coins
    1/2 tsp kosher salt, plus more to taste

    Preheat oven to 350°.
    Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool.
    Coconut can be toasted up to 3 days ahead.
    Cover and keep at room temperature.

    Black Rice with Coconut
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Black Rice with Toasted Coconut

    From Bon Appetit

    Serves 4

    1/4 cup unsweetened flaked organic coconut
    1 cup black rice (such as Lotus Foods Forbidden Rice)
    1/2 cup coconut milk
    1 3" lemongrass tip (optional)
    1 2" piece peeled ginger, sliced into 4 coins
    1/2 tsp kosher salt, plus more to taste

    Preheat oven to 350°.
    Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool.
    Coconut can be toasted up to 3 days ahead.
    Cover and keep at room temperature.

    Black Rice with Coconut
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Lemongrass Chicken with Black Rice and Garlicky Bok Choy

    From Bon Appetit 2014 Food Lover's Cleanse

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

    Lemongrass Chicken
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Lemongrass Chicken with Black Rice and Garlicky Bok Choy

    From Bon Appetit 2014 Food Lover's Cleanse

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

    Lemongrass Chicken
    2.5
    Your rating: None Average: 2.5 (2 votes)

    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

    Soy Braised Short Ribs
    2
    Your rating: None Average: 2 (2 votes)

    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

    Soy Braised Short Ribs
    2
    Your rating: None Average: 2 (2 votes)

    Coconut Sticky Rice with Mango

    While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

    Serves 2-4

    1/2 cup uncooked sticky rice, cooked
    1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
    1/4 cup or less sugar, to taste

    Mango Sticky Rice
    4
    Your rating: None Average: 4 (2 votes)

    Coconut Sticky Rice with Mango

    While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

    Serves 2-4

    1/2 cup uncooked sticky rice, cooked
    1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
    1/4 cup or less sugar, to taste

    Mango Sticky Rice
    4
    Your rating: None Average: 4 (2 votes)

    Coconut Sticky Rice with Mango

    While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

    Serves 2-4

    1/2 cup uncooked sticky rice, cooked
    1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
    1/4 cup or less sugar, to taste

    Mango Sticky Rice
    4
    Your rating: None Average: 4 (2 votes)

    Coconut Sticky Rice with Mango

    While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

    Serves 2-4

    1/2 cup uncooked sticky rice, cooked
    1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
    1/4 cup or less sugar, to taste

    Mango Sticky Rice
    4
    Your rating: None Average: 4 (2 votes)

    Coconut Sticky Rice with Mango

    While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

    Serves 2-4

    1/2 cup uncooked sticky rice, cooked
    1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
    1/4 cup or less sugar, to taste

    Mango Sticky Rice
    4
    Your rating: None Average: 4 (2 votes)

    Torta Rojel

    Torta Rojel

    Kale Chips

    Take flat-leaf kale and cut the leaf only parts into chip-sized pieces. Toss lightly with olive oil, and spread out on a ceramic plate.

    Sprinkle lightly with salt and spices (garlic powder works well), microwave for 3-5 minutes until crisp.

    http://www.americastestkitchenfeed.com/super-quick-video-tips/20...

    Kale Chips
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Kale Chips

    Take flat-leaf kale and cut the leaf only parts into chip-sized pieces. Toss lightly with olive oil, and spread out on a ceramic plate.

    Sprinkle lightly with salt and spices (garlic powder works well), microwave for 3-5 minutes until crisp.

    http://www.americastestkitchenfeed.com/super-quick-video-tips/20...

    Kale Chips
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Kale Chips

    Take flat-leaf kale and cut the leaf only parts into chip-sized pieces. Toss lightly with olive oil, and spread out on a ceramic plate.

    Sprinkle lightly with salt and spices (garlic powder works well), microwave for 3-5 minutes until crisp.

    http://www.americastestkitchenfeed.com/super-quick-video-tips/20...

    Kale Chips
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Kale Chips

    Take flat-leaf kale and cut the leaf only parts into chip-sized pieces. Toss lightly with olive oil, and spread out on a ceramic plate.

    Sprinkle lightly with salt and spices (garlic powder works well), microwave for 3-5 minutes until crisp.

    http://www.americastestkitchenfeed.com/super-quick-video-tips/20...

    Kale Chips
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Kale Chips

    Take flat-leaf kale and cut the leaf only parts into chip-sized pieces. Toss lightly with olive oil, and spread out on a ceramic plate.

    Sprinkle lightly with salt and spices (garlic powder works well), microwave for 3-5 minutes until crisp.

    http://www.americastestkitchenfeed.com/super-quick-video-tips/20...

    Kale Chips
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Apple Cake

    1 1/2 pounds Granny Smith or Gold Rush apples, peeled and cored
    1 cup + 3 tbsp all purpose flour
    1 cup sugar
    1 T Calvados or brandy
    1 t lemon juice
    2 tsp baking powder
    1/2 tsp salt
    1 large egg + 2 large egg yolks
    3/4 cup vegetable oil
    1/4 cup butter, melted
    1 cup whole milk
    1 tsp vanilla extract
    2 tbsp confectioner's sugar + 1/2 tsp ground cinnamon, for topping

    Preheat oven to 325F. You will be placing the cake on the bottom rack, so make sure the oven is set up for this.

    Lightly grease a 9-inch springform pan (NOTE: a 10" pan is too wide, and the layers will be too thin)

    French Apple Cake Slice
    4
    Your rating: None Average: 4 (2 votes)

    Apple Cake

    1 1/2 pounds Granny Smith or Gold Rush apples, peeled and cored
    1 cup + 3 tbsp all purpose flour
    1 cup sugar
    1 T Calvados or brandy
    1 t lemon juice
    2 tsp baking powder
    1/2 tsp salt
    1 large egg + 2 large egg yolks
    3/4 cup vegetable oil
    1/4 cup butter, melted
    1 cup whole milk
    1 tsp vanilla extract
    2 tbsp confectioner's sugar + 1/2 tsp ground cinnamon, for topping

    Preheat oven to 325F. You will be placing the cake on the bottom rack, so make sure the oven is set up for this.

    Lightly grease a 9-inch springform pan (NOTE: a 10" pan is too wide, and the layers will be too thin)

    French Apple Cake Slice
    4
    Your rating: None Average: 4 (2 votes)

    Duck Confit with Spicy Pickled Raisins

    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
    Duck Leg Confit
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Duck Confit with Spicy Pickled Raisins

    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
    Duck Leg Confit
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Duck Confit with Spicy Pickled Raisins

    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
    Duck Leg Confit
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Duck Confit with Spicy Pickled Raisins

    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
    Duck Leg Confit
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Maurine's Chocolate Sheet Cake

    Cake Ingredients
    2 cups sugar
    2 cups flour
    1/2 tsp salt
    1/2 cup buttermilk*
    1 tsp baking soda
    1 stick butter
    1/2 cup Crisco
    4 Tbsp cocoa
    1 cup water
    2 eggs
    1 tsp cinnamon**
    1 tsp vanilla**

    Frosting Ingredients
    1 stick butter
    4 Tbsp cocoa
    1/3 cup milk
    4 cups powdered sugar
    1 tsp vanilla

    Making the Cake

    Preheat oven to 350/375 (depending on your oven).
    Grease and flour a 11 x 16 inch shallow pan or 9 1/2 x 14 x 2 1/2 inch pan.

    Sift together sugar and flour.
    Add salt.

    Mix together buttermilk and soda.

    Maurine's Chocolate Sheet Cake
    3
    Your rating: None Average: 3 (1 vote)

    Maurine's Chocolate Sheet Cake

    Cake Ingredients
    2 cups sugar
    2 cups flour
    1/2 tsp salt
    1/2 cup buttermilk*
    1 tsp baking soda
    1 stick butter
    1/2 cup Crisco
    4 Tbsp cocoa
    1 cup water
    2 eggs
    1 tsp cinnamon**
    1 tsp vanilla**

    Frosting Ingredients
    1 stick butter
    4 Tbsp cocoa
    1/3 cup milk
    4 cups powdered sugar
    1 tsp vanilla

    Making the Cake

    Preheat oven to 350/375 (depending on your oven).
    Grease and flour a 11 x 16 inch shallow pan or 9 1/2 x 14 x 2 1/2 inch pan.

    Sift together sugar and flour.
    Add salt.

    Mix together buttermilk and soda.

    Maurine's Chocolate Sheet Cake
    3
    Your rating: None Average: 3 (1 vote)

    Maurine's Chocolate Sheet Cake

    Cake Ingredients
    2 cups sugar
    2 cups flour
    1/2 tsp salt
    1/2 cup buttermilk*
    1 tsp baking soda
    1 stick butter
    1/2 cup Crisco
    4 Tbsp cocoa
    1 cup water
    2 eggs
    1 tsp cinnamon**
    1 tsp vanilla**

    Frosting Ingredients
    1 stick butter
    4 Tbsp cocoa
    1/3 cup milk
    4 cups powdered sugar
    1 tsp vanilla

    Making the Cake

    Preheat oven to 350/375 (depending on your oven).
    Grease and flour a 11 x 16 inch shallow pan or 9 1/2 x 14 x 2 1/2 inch pan.

    Sift together sugar and flour.
    Add salt.

    Mix together buttermilk and soda.

    Maurine's Chocolate Sheet Cake
    3
    Your rating: None Average: 3 (1 vote)

    Maurine's Chocolate Sheet Cake

    Cake Ingredients
    2 cups sugar
    2 cups flour
    1/2 tsp salt
    1/2 cup buttermilk*
    1 tsp baking soda
    1 stick butter
    1/2 cup Crisco
    4 Tbsp cocoa
    1 cup water
    2 eggs
    1 tsp cinnamon**
    1 tsp vanilla**

    Frosting Ingredients
    1 stick butter
    4 Tbsp cocoa
    1/3 cup milk
    4 cups powdered sugar
    1 tsp vanilla

    Making the Cake

    Preheat oven to 350/375 (depending on your oven).
    Grease and flour a 11 x 16 inch shallow pan or 9 1/2 x 14 x 2 1/2 inch pan.

    Sift together sugar and flour.
    Add salt.

    Mix together buttermilk and soda.

    Maurine's Chocolate Sheet Cake
    3
    Your rating: None Average: 3 (1 vote)

    Fesenjoon (Walnut Pomegranate 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.

    Walnut stew
    2
    Your rating: None Average: 2 (2 votes)

    Fesenjoon (Walnut Pomegranate 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.

    Walnut stew
    2
    Your rating: None Average: 2 (2 votes)

    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

    <

    ul>

  • 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
  • Dinner Rolls
    4.5
    Your rating: None Average: 4.5 (2 votes)

    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

    <

    ul>

  • 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
  • Dinner Rolls
    4.5
    Your rating: None Average: 4.5 (2 votes)

    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

    <

    ul>

  • 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
  • Dinner Rolls
    4.5
    Your rating: None Average: 4.5 (2 votes)

    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

    <

    ul>

  • 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
  • Dinner Rolls
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Cranberry Sauces

    Each recipe makes 2-3 half-pints, depending on how long you let the cranberries break down for. If you want to preserve these, process for 15 minutes in a boiling-water canner.

    Basic Cranberry Sauce

    1 (12-oz) bag fresh cranberries
    1/2 cup sugar
    3/4 cup water

    Bring water and sugar to boil. Add cranberries and cook over medium heat until berries have broken down to your desired level (15-20 mins). Stir occasionally and, if desired, mash with a potato masher to break berries down further.

    Horseradish Cranberry Sauce

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

    Double Layer Pumpkin Bourbon Cheesecake

    Makes one 9-inch cake, serving 12 to 16

    Cribbed from a co-worker's recipe:

    This has been adapted from a few recipes. I made a bourbon glaze, but you can also just put
    the bourbon into the batter as described here.
    !
    Also, two points from Cooks Illustrated:
    !
    - For a smooth and creamy texture, we blotted the canned pumpkin puree with paper
    towels to remove excess moisture before mixing it with the rest of the ingredients. (see
    step-by-step instructions below)
    !
    - Baking the cake in a water bath in a moderate oven also helped give our pumpkin

    0
    Your rating: None

    Double Layer Pumpkin Bourbon Cheesecake

    Makes one 9-inch cake, serving 12 to 16

    Cribbed from a co-worker's recipe:

    This has been adapted from a few recipes. I made a bourbon glaze, but you can also just put
    the bourbon into the batter as described here.
    !
    Also, two points from Cooks Illustrated:
    !
    - For a smooth and creamy texture, we blotted the canned pumpkin puree with paper
    towels to remove excess moisture before mixing it with the rest of the ingredients. (see
    step-by-step instructions below)
    !
    - Baking the cake in a water bath in a moderate oven also helped give our pumpkin

    0
    Your rating: None

    Raw Kale and Brussels Sprouts Salad

    This recipe from Bon Appetit uses raw kale and brussels sprout to make a delicious, nutty salad.

    Serves 2 as a main, 4 as a side.

    For the salad:

    1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
    1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
    1/2 cup almonds with skins, coarsely chopped
    1/2 cup finely grated Pecorino

    For the dressing:

    1/4 cup fresh lemon juice
    1/2 cup olive oil
    2 tablespoons Dijon mustard
    1 tablespoon minced shallot
    1 small garlic clove, finely grated
    1/4 teaspoon kosher salt plus more for seasoning
    Freshly ground black pepper

    Kale and Brussels Sprouts Salad 2013
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Raw Kale and Brussels Sprouts Salad

    This recipe from Bon Appetit uses raw kale and brussels sprout to make a delicious, nutty salad.

    Serves 2 as a main, 4 as a side.

    For the salad:

    1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
    1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
    1/2 cup almonds with skins, coarsely chopped
    1/2 cup finely grated Pecorino

    For the dressing:

    1/4 cup fresh lemon juice
    1/2 cup olive oil
    2 tablespoons Dijon mustard
    1 tablespoon minced shallot
    1 small garlic clove, finely grated
    1/4 teaspoon kosher salt plus more for seasoning
    Freshly ground black pepper

    Kale and Brussels Sprouts Salad 2013
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Raw Kale and Brussels Sprouts Salad

    This recipe from Bon Appetit uses raw kale and brussels sprout to make a delicious, nutty salad.

    Serves 2 as a main, 4 as a side.

    For the salad:

    1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
    1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
    1/2 cup almonds with skins, coarsely chopped
    1/2 cup finely grated Pecorino

    For the dressing:

    1/4 cup fresh lemon juice
    1/2 cup olive oil
    2 tablespoons Dijon mustard
    1 tablespoon minced shallot
    1 small garlic clove, finely grated
    1/4 teaspoon kosher salt plus more for seasoning
    Freshly ground black pepper

    Kale and Brussels Sprouts Salad 2013
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
    5
    Your rating: None Average: 5 (1 vote)

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
    5
    Your rating: None Average: 5 (1 vote)

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
    5
    Your rating: None Average: 5 (1 vote)

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
    5
    Your rating: None Average: 5 (1 vote)

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
    5
    Your rating: None Average: 5 (1 vote)

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
    5
    Your rating: None Average: 5 (1 vote)

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
    5
    Your rating: None Average: 5 (1 vote)

    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
    5
    Your rating: None Average: 5 (1 vote)

    Deviled Eggs

    For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

    Deviled Eggs
    4
    Your rating: None Average: 4 (1 vote)

    Deviled Eggs

    For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

    Deviled Eggs
    4
    Your rating: None Average: 4 (1 vote)

    Deviled Eggs

    For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

    Deviled Eggs
    4
    Your rating: None Average: 4 (1 vote)

    Deviled Eggs

    For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

    Deviled Eggs
    4
    Your rating: None Average: 4 (1 vote)

    Granny's Tea Cakes

    1 large egg (or two medium)
    1 tsp. soda
    1 tsp. baking powder
    1 tbsp. vinegar
    ½ c. milk
    1½ c. sugar
    1 c. shortening
    Flour (see below, but about 3 cups in the mix)

    Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

    Black And White cookie style frosting:

    (Let cookies cool completely before starting)

    4 cups confectioners' sugar
    1/3 cup boiling water

    Tea Cakes
    3
    Your rating: None Average: 3 (1 vote)

    Granny's Tea Cakes

    1 large egg (or two medium)
    1 tsp. soda
    1 tsp. baking powder
    1 tbsp. vinegar
    ½ c. milk
    1½ c. sugar
    1 c. shortening
    Flour (see below, but about 3 cups in the mix)

    Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

    Black And White cookie style frosting:

    (Let cookies cool completely before starting)

    4 cups confectioners' sugar
    1/3 cup boiling water

    Tea Cakes
    3
    Your rating: None Average: 3 (1 vote)

    Cheese Snappy Wafers

    From M. Egan via S. Camfield

    2 sticks (1c) butter, softened
    2c flour
    1.5 cups sharp cheddar, shredded and at room temperature
    1/2 t cayenne
    1/2 t salt
    2c rice krispies

    Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

    Mold small pices, place on ungreased cookie sheet.

    Bake at 350F for 45 minutes

    Cheesy Snappy Wafers
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Cheese Snappy Wafers

    From M. Egan via S. Camfield

    2 sticks (1c) butter, softened
    2c flour
    1.5 cups sharp cheddar, shredded and at room temperature
    1/2 t cayenne
    1/2 t salt
    2c rice krispies

    Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

    Mold small pices, place on ungreased cookie sheet.

    Bake at 350F for 45 minutes

    Cheesy Snappy Wafers
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Cheese Snappy Wafers

    From M. Egan via S. Camfield

    2 sticks (1c) butter, softened
    2c flour
    1.5 cups sharp cheddar, shredded and at room temperature
    1/2 t cayenne
    1/2 t salt
    2c rice krispies

    Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

    Mold small pices, place on ungreased cookie sheet.

    Bake at 350F for 45 minutes

    Cheesy Snappy Wafers
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Cheese Snappy Wafers

    From M. Egan via S. Camfield

    2 sticks (1c) butter, softened
    2c flour
    1.5 cups sharp cheddar, shredded and at room temperature
    1/2 t cayenne
    1/2 t salt
    2c rice krispies

    Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

    Mold small pices, place on ungreased cookie sheet.

    Bake at 350F for 45 minutes

    Cheesy Snappy Wafers
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Herb Salad with Thai Beef or Chinese Sweet Sausage

    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)

    Thai Beef Salad
    4
    Your rating: None Average: 4 (1 vote)

    Herb Salad with Thai Beef or Chinese Sweet Sausage

    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)

    Thai Beef Salad
    4
    Your rating: None Average: 4 (1 vote)

    Lobster Roll

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Lobster Roll

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Lobster Roll

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Lobster Roll

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Peach Pie

    Courtesy of Cook's Illustrated, with our pie crust.

    Peach Pie Slice
    4
    Your rating: None Average: 4 (1 vote)

    Peach Pie

    Courtesy of Cook's Illustrated, with our pie crust.

    Peach Pie Slice
    4
    Your rating: None Average: 4 (1 vote)

    Lemon Ricotta Pancakes

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Lemon Ricotta Pancakes

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    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

    Spaghetti Al Limone
    3
    Your rating: None Average: 3 (1 vote)

    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

    Spaghetti Al Limone
    3
    Your rating: None Average: 3 (1 vote)

    Brioche

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Brioche

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Beets with Citrus and Nuts

    1 ½ pounds beets, trimmed and halved horizontally
    1 ¼ c water
    salt and pepper
    3 T light brown sugar, packed
    1 shallot, sliced thin
    1 t grated lemon zest
    ½ c whole almonds, toasted and chopped
    2 T chopped fresh mint
    1 t chopped fresh thyme

    Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

    Beets with citrus and almonds
    3
    Your rating: None Average: 3 (2 votes)

    Beets with Citrus and Nuts

    1 ½ pounds beets, trimmed and halved horizontally
    1 ¼ c water
    salt and pepper
    3 T light brown sugar, packed
    1 shallot, sliced thin
    1 t grated lemon zest
    ½ c whole almonds, toasted and chopped
    2 T chopped fresh mint
    1 t chopped fresh thyme

    Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

    Beets with citrus and almonds
    3
    Your rating: None Average: 3 (2 votes)

    Beets with Citrus and Nuts

    1 ½ pounds beets, trimmed and halved horizontally
    1 ¼ c water
    salt and pepper
    3 T light brown sugar, packed
    1 shallot, sliced thin
    1 t grated lemon zest
    ½ c whole almonds, toasted and chopped
    2 T chopped fresh mint
    1 t chopped fresh thyme

    Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

    Beets with citrus and almonds
    3
    Your rating: None Average: 3 (2 votes)

    Beets with Citrus and Nuts

    1 ½ pounds beets, trimmed and halved horizontally
    1 ¼ c water
    salt and pepper
    3 T light brown sugar, packed
    1 shallot, sliced thin
    1 t grated lemon zest
    ½ c whole almonds, toasted and chopped
    2 T chopped fresh mint
    1 t chopped fresh thyme

    Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

    Beets with citrus and almonds
    3
    Your rating: None Average: 3 (2 votes)

    Beets with Citrus and Nuts

    1 ½ pounds beets, trimmed and halved horizontally
    1 ¼ c water
    salt and pepper
    3 T light brown sugar, packed
    1 shallot, sliced thin
    1 t grated lemon zest
    ½ c whole almonds, toasted and chopped
    2 T chopped fresh mint
    1 t chopped fresh thyme

    Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

    Beets with citrus and almonds
    3
    Your rating: None Average: 3 (2 votes)

    BBQ Chicken Kebabs

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    BBQ Chicken Kebabs

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Naked Grilled Chicken

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Naked Grilled Chicken

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Gingersnaps

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Gingersnaps

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Chocolate Truffles

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Chocolate Truffles

    Courtesy of Cook's Illustrated.

    0
    Your rating: None

    Crepes

    2 large eggs
    1 large egg yolk (CI uses 3 whole eggs)
    1 cup buttermilk (or milk)
    ¾ cup rye (or AP, or white wheat) flour
    ¼ teaspoon kosher salt
    2 tablespoons plus 4 tsp. sugar
    ¼ cup unsalted butter, melted, plus 8 tsp., room temperature
    Lemon wedges (for serving)

    Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

    Crepes
    4
    Your rating: None Average: 4 (1 vote)

    Crepes

    2 large eggs
    1 large egg yolk (CI uses 3 whole eggs)
    1 cup buttermilk (or milk)
    ¾ cup rye (or AP, or white wheat) flour
    ¼ teaspoon kosher salt
    2 tablespoons plus 4 tsp. sugar
    ¼ cup unsalted butter, melted, plus 8 tsp., room temperature
    Lemon wedges (for serving)

    Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

    Crepes
    4
    Your rating: None Average: 4 (1 vote)

    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.

    Crispy Orange Beef
    3
    Your rating: None Average: 3 (1 vote)

    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.

    Crispy Orange Beef
    3
    Your rating: None Average: 3 (1 vote)

    Poached Fish

    Courtesy of Cook's Illustrated.

    Oil-poached fish
    1
    Your rating: None Average: 1 (1 vote)

    Poached Fish

    Courtesy of Cook's Illustrated.

    Oil-poached fish
    1
    Your rating: None Average: 1 (1 vote)

    Poached Fish

    Courtesy of Cook's Illustrated.

    Oil-poached fish
    1
    Your rating: None Average: 1 (1 vote)

    Poached Fish

    Courtesy of Cook's Illustrated.

    Oil-poached fish
    1
    Your rating: None Average: 1 (1 vote)

    Bean Dips

    Courtesy of Cook's Illustrated.

    0
    Your rating: None