Recipes

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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...

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Bloody Mary Tomato Salad

  • cherry tomatoes, halved
  • chopped red onion
  • diced celery, optional

  • 3 tablespoons Sherry vinegar, divided

  • 3 tablespoons prepared horseradish
  • 2 tablespoon Worcestershire sauce
  • 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...

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Wheat sandwich bread

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.

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Ceviche

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.

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

Matzah Brei

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.

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

Corned Beef Hash

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

Plokkfiskur (Icelandic Fish Stew)

Plokkfiskur

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.

3
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Mushroom Frittata

Mushroom frittata

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

Pre-heat oven to 375°

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

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

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

Sweet Potato Pecan Casserole

Courtesy of the internet.

Makes one 9x9 casserole dish.

Filling
2.5 pounds sweet potatoes
1 egg
½ tsp vanilla
1/4 cup butter, melted
½ cup brown sugar
1.5 tsp salt (or to taste)
1/4 cup milk or heavy cream

Topping
1/4 cup brown sugar
2 Tbsp flour
1/4 cup melted butter
½ cup pecans, roughly chopped
1-2 cups mini marshmallows

DO AHEAD:
Roast sweet potatoes in oven until fork-tender.

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Persimmon with Burrata

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...

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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)

Huevos Rancheros

Huevos Rancheros

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

Sauce

  • 4-6 whole dried ancho chiles or dried chipotles
  • 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
4
Your rating: None Average: 4 (1 vote)

Upside-Down Nectarine Cake

Nectarine upside-down 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

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

Zucchini-Herb Fritters/Latkes With Garlic Yogurt

Zucchini Fritters

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

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

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

Dill Cucumber Salad

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
~1 Tbsp kosher salt
~2 Tbsp sugar
~2/3 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)
1/4 cup dill, chopped

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

Chile-Corn Custard Squares

Chile Corn Custard

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

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
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Farro Pistachio Raisin Herb grainbowl

Farro-pistachio-raisin-herb grainbowl

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

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

Roast pistachios in a skillet over medium heat.

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

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

Eggs Benedict

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.

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Your rating: None Average: 2 (1 vote)

Berber Eggs

Berber eggs

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

Serves 2

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

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

Thai Tacos

Thai Tacos

Rough recipe:

Corn tortillas (~3 ea)
Shrimp, peeled

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

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

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.

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

Poblano Rice

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.

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

Hot Smoked Salmon

Smoked Salmon
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 1-2 lbs Salmon

Wood chunks (~4) soaked and drained

Combine sugar and salt in bowl. Set salmon on wire rack set in rimmed baking sheet and sprinkle flesh side evenly with sugar mixture. Refrigerate, uncovered, for 1 hour. With paper towels, brush any excess salt and sugar from salmon and blot dry. Return fish on wire rack to refrigerator, uncovered, while preparing grill.

Prepare a medium hot fire, leaving bottom vent open and place wood chunks on top of coals.

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

Pumpkin Curry

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.

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

Cheesecake Brownies

Cheesecake brownies (halloween edition!)

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

Butternut Squash Farrotto

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

Yogurt Sauce

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

Carrot Ricotta Tart

Carrot Ricotta Tart

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

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

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

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

Savory Summer Salad

Summer Salad

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

Lettuce
Cherry tomatoes
Red Onion
Corn
Avocado
Hard-boiled egg
Bacon

Dressing:
Mayo
Grated parmesan
Lemon juice
Salt and pepper

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

Green Sauce

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.

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)
To taste:
sage
ground rosemary
thyme
black pepper
garlic powder
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:

off-heat

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

Mussels a la Dubrovnik

Mussels a la Dubrovnik

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

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

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

Ajo Blanco

Ajo Blano

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.

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

Grain Bowl

Hummus Pancakes With Tahini Mayo

Hummus Pancakes

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)

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

Caramelized Garlic Quiche

Caramelized Onion 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

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

ZilZil Tibs

Beef Tibs

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

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

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

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

Fasolia

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.

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

Gomen Wot

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.

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

Doro Wot

Doro Wot

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

2 tsp ginger
¼ tsp ground fenugreek
¼ tsp ground cardamom

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

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

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

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

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

Mesir Wot

Mesir Wot

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

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

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

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

Timatim (Ethiopian Tomato/Jalapeno) Salad

Timatim 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

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

TaKorean Spiced Kale Slaw with Hoisin Tofu

Korean Kale Slaw

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.

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.

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Berry Pie

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.

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Parmigiano Gelato

Courtesy of The Washington Post Magazine.

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Broccoli with Soy Sauce

Soy Chile Broccoli

Based on this: http://www.bonappetit.com/recipe/stir-fried-brussels-sprouts-wit... and a modified recipe we had at the 2014 <a href="http://aliteraryfeast.org/" target="_blank>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

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Pan Seared Flounder on Greens

pan seared flounder

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.

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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.

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Barley Risotto

Barley risotto with spinach

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

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Crispy Hoi An Pancakes

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)

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Rice Salad with Fava Beans and Pistachios

Rice Salad with Fava Beans and Pistachios

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

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

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Parsley, Red Onion and Pomegranate Salad

Parsly, 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.

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Grill Lamb Pita Burgers

Grilled Lamb Pita Burgers

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

2-4 thick medium pita breads with pockets

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

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Hot Sauce

Green Salsa

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

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Corn, Chili, and Cheese Salad

Grilled Corn Salad

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

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

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Corn Fritters

IMG_3124.resized.JPG

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.

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Green Gazpacho

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)

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Falafelesque Fritters

Falafel Fritters

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

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

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Paella with chicken and shrimp

Paella

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

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Pide Pizza

Pide

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

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Beef Satay

Beef Satay Skewers

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

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Lao Crispy Rice Salad

Crispy Rice Lao 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.

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Spicy Tamarind Steak

Spicy Tamarind Hangar 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 hangar 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.

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Spice Crusted Winter Vegetables with Harissa Yogurt

Roasted vegetables with harissa labneh sauce

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)

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Mustard-Crusted Branzino

Mustard Crusted Branzino

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

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

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Lamb Shawarma

Lamb Shawarma

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

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Root Vegetable Slaw

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.

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Basmati and Wild Rice with Chickpeas, Currants and Herbs

Basmati with Wild Rice

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

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Purée Freneuse (Rice and Turnip Purée)

Rice and Turnip Puree

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)

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Trinidadian Brown Stewed Chicken

Brown stew chicken

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

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JohnnyCakes and Festival

Johnny Cakes

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

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Red Velvet Cake

Red Velvet Cupcake

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

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Shrimp or Crawfish Étouffée

Shrimp Etouffee

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

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Roasted Vegetables with Quinoa and Green Tahini Sauce

Roasted vegetables with green tahini sauce

From Bon Appetit 2014 Food Lover's Cleanse

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

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

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Chicken, Black Rice and Mango Salad

Chicken, Mango, and Black Rice 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

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Garlicky Bok Choy

Bok Choy with garlic

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.

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Black Rice with Toasted Coconut

Black Rice with 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.

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Lemongrass Chicken with Black Rice and Garlicky Bok Choy

Lemongrass Chicken

From Bon Appetit 2014 Food Lover's Cleanse

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

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Soy-Braised Short Ribs

Soy Braised Short Ribs

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

Serves 6

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

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Coconut Sticky Rice with Mango

Mango Sticky Rice

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

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Torta Rojel

Kale Chips

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...

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Apple Cake

French Apple Cake Slice

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)

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Duck Confit with Spicy Pickled Raisins

Duck Leg Confit

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

Serves 8. Great for a dinner party. Can be made in advance.

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

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Maurine's Chocolate Sheet Cake

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.

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Fesenjoon (Walnut Pomegranate Stew)

Walnut stew

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

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Dinner Rolls

Dinner Rolls

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

Dough Recipe

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  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • 4.5
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    Cranberry Sauces

    Cranberry Sauce

    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

    3.5
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    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

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    Raw Kale and Brussels Sprouts Salad

    Kale and Brussels Sprouts Salad 2013

    This recipe from Bon Appetit uses raw kale and brussles 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
    2 Tbsp 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

    4.5
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    Smoked Salmon Dip

    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

    5
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    Deviled Eggs

    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.

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    Granny's Tea Cakes

    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

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    Cheese Snappy Wafers

    Cheesy 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

    3.5
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    Thai Beef Salad

    Thai Beef Salad

    Adapted from Cook's Illustrated.

    You can either cook a hangar or flank steak as described here or use our tasty Spicy Tamarind Steak recipe instead.

    1 tablespoon white rice
    1½ pound flank steak, trimmed
    Salt and white pepper, coarsely ground
    3 tablespoons lime juice (from 2 limes)
    2 tablespoons fish sauce
    ½ teaspoon sugar
    4 shallots, sliced thin
    1½ cups fresh mint leaves, torn
    1½ cups fresh cilantro leaves
    1 Thai chile, stemmed and sliced thin into rounds

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    Lobster Roll

    Courtesy of Cook's Illustrated.

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    Peach Pie

    Peach Pie Slice

    Courtesy of Cook's Illustrated, with our pie crust.

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    Your rating: None Average: 4 (1 vote)

    Lemon Ricotta Pancakes

    Courtesy of Cook's Illustrated.

    0
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    Spaghetti al Limone

    Spaghetti Al Limone

    Courtesy of Cook's Illustrated.

    Serves 2

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

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

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

    Brioche

    Courtesy of Cook's Illustrated.

    0
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    Beets with Citrus and Nuts

    Beets with citrus and almonds

    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.

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

    BBQ Chicken Kebabs

    Courtesy of Cook's Illustrated.

    0
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    Naked Grilled Chicken

    Courtesy of Cook's Illustrated.

    0
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    Gingersnaps

    Courtesy of Cook's Illustrated.

    0
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    Chocolate Truffles

    Courtesy of Cook's Illustrated.

    0
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    Crepes

    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.

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

    Crispy Orange Beef

    Crispy Orange Beef

    Courtesy of Cook's Illustrated.

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

    Cut beef along grain into 3" lengths.

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

    Poached Fish

    Oil-poached fish

    Courtesy of Cook's Illustrated.

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

    Bean Dips

    Courtesy of Cook's Illustrated.

    0
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    Basmati Rice Salad

    Rice Salad

    Based on this recipe from Bon Appetit

    Dressing
    1 small shallot, chopped
    2 tablespoons chopped flat-leaf parsley
    2 tablespoons red wine vinegar
    2 teaspoons fresh thyme leaves
    1/3 cup extra-virgin olive oil, divided
    Kosher salt, freshly ground pepper

    Salad
    2 cups cooked basmati rice, cooled
    2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
    3/4 cup torn mixed leafy greens, sprouts, and herbs

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

    Pomegranate-Marinated Lamb with Couscous

    Pomegranate Lamb with Couscous

    This is tasty recipe courtesy of Bon Appetit

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

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

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

    Deep Dish Pizza

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

    0
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    Fatteh Bel Djaje

    Fatteh Bel Djaje

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

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

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

    Tomato Salad with Shallot Vinaigrette

    Tomato Salad

    A nice Bon Appetit recipe that is a great summer side.

    1 tablespoons minced shallots
    2 tablespoons red wine or sherry vinegar
    1/2 teaspoon sugar
    1/4 cup extra-virgin olive oil
    2-3 ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
    Freshly ground black pepper
    3 fresh medium basil leaves, torn into approximately 1/2-inch pieces

    Combine shallots, vinegar, sugar, and a pinch of salt in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

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

    Sloppy Joe

    Sloppy Joe

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

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

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

    7-Layer Bean Dip

    IMG_8471_resized.JPG

    No real recipe here; we used, from the bottom up:

    1. leftover refried pinto beans
    2. Shredded cheese
    3. guacamole
    4. sour cream
    5. pico de gallo
    6. Olives (optional)

    ...and layered them in a flat-bottomed glass dish. The pico counts as two layers. Really.

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

    Ciabatta

    Ciabatta

    Courtesy of Jon's mom.

    1 T yeast
    1½ C warm water
    3 C flour
    1½ t salt

    Mix together to form a dough

    Divide into 3, shape (loosely) and place on one or two parchment-paper lined baking sheets.

    Spray with olive oil, let double or more (approx. 30 minutes)

    Poke dents across the top of each loaf.

    Optional: sprinkle chopped rosemary and salt or other hardy spices on top.

    Bake at 450°F until tops are dry and lightly browned.

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

    Cocktail Popovers

    Courtesy of Post Express.

    0
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    Saag Paneer

    Saag Paneer

    Courtesy of Cook's Illustrated.

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

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

    Mongolian Beef with Sizzling Rice Soup

    These recipes came from a cooking class my mom took many years ago.

    0
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    Corn Fritters

    Corn Fritters

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

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

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

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

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

    Spiced Salmon Kebabs

    Salmon Kebab

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

    Serves 2

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

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

    White Nectarine Compote

    Nectarine Compote

    In our area, white nectarines have two seasons - an early and a late. While most people prefer the perfumed, very sweet white nectarines of August/September, I prefer the tart and slightly sweet white nectarines of July. My fruit man thinks I'm crazy.

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

    Shallot Sumac Yogurt Sauce

    Shallot Yogurt Sauce/Dip

    A mash up of two Bon Appetit recipes.

    3 large shallots, finely chopped
    1 1/2 cups plain 2% fat Greek yogurt
    1 tablespoon extra-virgin olive oil plus more for drizzling
    Kosher salt
    Sumac

    Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt and sumac. Cover and chill at least 6 hours to let flavors meld.
    Drizzle shallot yogurt with sumac and more oil.

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

    Fruit Cobbler

    Peach Cobbler with Ice Cream

    Make two pie crusts: http://www.audreyandjon.com/recipes/pie-crust

    Mix together:
    6 cups fresh fruit (blackberries, sliced peaches...)
    1/2 cup sugar
    1/4 teaspoon appropriate spice (i.e. cinnamon for peaches, cardamom for apricots, lavender for blueberries, lemon zest for blackberries, etc.)
    2 tablespoons lemon juice

    Let stand for 15-30 minutes, or until fruit is juicy. Add 6 tablespoons tapioca.

    Lay a bottom crust down (no side crust!) in a 9x9 square pyrex, then add in the fruit mixture. Place a lattice of the rest of the crust on top.

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

    Cold Sesame Noodles with Summer Vegetables

    Cold Sesame Noodle Salad

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

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

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

    Thai Iced Tea

    Thai Iced Tea

    If you've ever been to Thailand (or really, ever eaten in a Thai restaurant), you've had Thai iced tea. And you know it is delicious. And you know it's great with spicy foods... or other foods... or as dessert... or just because.

    Bon Appetit now tells us how to make it. I repeat the recipe twice in two different proportions because, frankly, it's dangerous to have 8 servings of Thai iced tea around the house.

    For 8 servings:
    10 star anise pods
    2 tablespoons sugar
    1 vanilla bean
    15 tea bags

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

    Black Rice Salad with Mango and Peanuts

    Black Rice with Mango Salad

    This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

    Serves 2-4

    1 orange
    1/4 cup fresh lime juice
    1 tablespoon vegetable oil
    1/2 tablespoon fish sauce (optional)
    1 cup black rice (preferably Lotus Foods Forbidden Rice)

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

    Strawberry, Tomato and Fennel Gazpacho

    Strawberry Fennel Gazpacho

    Recipe in progress, using these two as guides:
    http://www.seattlefarmersmarkets.org/recipes/strawberry-fennel-g...
    http://www.foodandwine.com/recipes/strawberry-tomato-and-fennel-...

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

    Ricotta Gnudi

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

    3 cups Pomodoro Sauce or other sauce

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    Garlic Scape Pesto

    Garlic Scape Pesto

    Garlic scape pesto is a wonderful thing. It is delicious, easy to make*, easy to use, and freezes well. We try and make a big batch of this when garlic scapes appear at the farmer's market in late spring. Freeze in ice cube trays for easy use later.

    2 cups garlic scapes, cut into ½" pieces (stringy and blender-killing otherwise!)
    ⅔ cup olive oil
    1 cup shredded parmesan (or substitute) cheese
    ⅓ cup pine nuts
    ⅓ tsp salt

    Blend all ingredients in food processor until a pasty consistency.

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

    Strawberry, Almond, and Pea Salad

    Strawberry Salad

    A delightful spring salad from Bon Appetit. We didn't feel the peas added much, so they are listed here as optional.

    1/2 cup Marcona almonds
    2 tablespoons white wine or rice vinegar (or pomegranate vinegar if you have it)
    2 teaspoons whole grain mustard
    1 teaspoon poppy seeds
    1 teaspoon sugar
    1/4 cup olive oil
    2 cups baby arugula or watercress, thick stems trimmed
    2 cups pea vines
    8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
    1 cup shelled fresh peas (Optional, can also sub in blanched asparagus)
    1 ounce Parmesan, shaved

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

    Pappardelle with Arugula and Prosciutto

    Pappardelle with Arugula and Prosciutto

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

    This makes 4 servings

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

    Pea Pancakes

    Pea Pancakes

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

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

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

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

    Kofta (Mediterranean Meatballs)

    Kofta

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

    Makes 24 kofta.

    14oz ground lamb
    14 oz ground veal
    1 small onion, roughly chopped
    2 large cloves garlic
    7 Tbsp toasted pine nuts
    1/2 bunch flat-leaf parsley
    1 large medium-hot red chile, seeded
    1.5 tsp ground cinnamon
    1.5 tsp ground allspice
    3/4 tsp ground nutmeg
    1.5 tsp ground black pepper

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

    Blueberry Muffins

    Blueberry Muffins

    A great and easy blueberry muffin recipe that doesn't need milk - perfect for the weekend. Also, the raw batter is addictive.

    3 cups flour
    1 teaspoon baking soda
    2 teaspoons baking powder
    Heavy pinch of salt
    Dash of Nutmeg

    1 cup sugar
    1/2 cup vegetable oil
    1 egg
    1 generous cup plain, unflavored yogurt (throw in extra if you want)
    Vanilla Extract

    2 cups fresh blueberries
    Softened Butter, for muffin tins
    Turbinado sugar (optional)

    Preheat oven to 385 degrees.

    In a medium bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

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

    Fennel Citrus Salad

    Fennel Citrus Salad

    1 Grapefruit
    1 Lemon
    (other citrus as desired)
    1 bulb fennel, thinly sliced, and some fronds
    1 cup dried chickpeas, rehydrated and cooked
    greens (optional)
    5 oz feta, crumbled (optional)

    Cut peel and pith from citrus; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper.

    Toss in citrus, chickpeas, fennel, greens and feta, and a handful of fennel fronds.

    Via http://www.bonappetit.com/recipes/2013/03/chickpea-fennel-and-ci...

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

    Shrimp and Hearts of Palm Rémoulade

    Shrimp Remoulade

    Rémoulade

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

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

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

    Shrimp

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

    Beet, Rhubarb and Citrus Salad

    Beet, Rhubarb and Citrus Salad

    Serves 2

    Pickled beets (or 1 large beet, roasted or boiled until tender, peeled, and cut into wedges)
    1 large orange
    Watercress or arugula (approx 2-3 cups)
    1/2 cup coarsely crumbled feta cheese
    1/2 lb rhubarb (about 3 stalks), trimmed and cut into 1/2" slices
    1/4 cup sugar

    2 tablespoons extra-virgin olive oil
    2 tablespoons unseasoned rice vinegar
    1 tablespoon fresh lemon juice
    1 tablespoon minced shallot
    1 teaspoon sugar

    Prepare rhubarb (can be made ahead):

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

    Chicken, Rice and Beans

    Chicken Rice and Beans

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

    1 store-bought rotisserie chicken

    2 tablespoons olive oil, divided

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

    Sushi

    Sushi (crab rolls in the foreground)

    SUSHI!

    More to follow. Maybe.

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

    Meringue

    Meringue Cookies

    Preheat oven to 250F, with the rack in the center of the oven.

    3 large egg whites
    1/4 teaspoon cream of tartar
    3/4 cup superfine sugar
    1/4 teaspoon pure vanilla extract

    Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

    Beat the egg whites on low-medium speed until foamy.

    Add the cream of tartar and continue to beat the whites until they hold soft peaks.

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

    Lemon Skate

    Skate, at the market

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

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

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

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

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

    Baked Ham

    Ham

    Riffing off of this recipe from Bon Appetit: http://www.bonappetit.com/recipes/2011/12/holiday-ham-with-riesl...

    1 9lb ham
    2 cups white wine
    1 cup water
    2 tablespoons (1/4 stick) unsalted butter
    1/4 cup finely chopped shallots
    1 Tbs thyme
    1 tablespoon honey
    1 Tbsp mustard
    1/2 teaspoon freshly ground black pepper
    Small pinch of kosher salt

    Bake the ham for ~3 hours, until it reaches 110°F, basting occasionally,
    with 1 cup of white wine and 1 cup of water poured in at the beginning to add steam

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

    Indian Salad

    Indian Salad

    Every week, we include a "big salad night" on our menu. Depending on the cuisine we've selected, that can be easy or hard. For example, Asian week? That's easy - chinese chicken salad. Italian week? Try a caesar salad or (my personal favorite) panzanella salad.

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

    Rice

    Rice

    As someone who has no fewer than 5 kinds of rice in the house at any one time, I can attest that different kinds of rice require different cooking methods. Here are some of the most successful methods I've found for different kinds of rice:

    3
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    Juniper Cured Salmon

    Salmon Curing

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

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

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

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

    Neapolitan Pizza

    Neapolitan Pizza

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

    Ingredients

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

    Burnt Eggplant with Pomegranate Dip

    Burnt Eggplant

    Ingredients:
    2 large eggplants
    3 gloves garlic, minced
    Grated zest of 1 large lemon
    Juice of 1 lemon
    4 Tbsp olive oil

    To finish:
    2 tablespoons parsley
    2 tablespoons mint leaves, chopped
    Seeds of 1/2 pomegranate
    Salt and Pepper to taste

    Optional: top with smoked salt.

    Char eggplants on a stove top (~20 minutes), grill or on a broil mode in the oven (~45 minutes, turning twice). Turn around so it is very charred all around. If broiling, piece the skin in multiple places.

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

    Po-Boy Salad

    Oyster Po-Boy salad

    For the salad, toss lettuce, avocado, diced red bell pepper, onion, and tomato with a sour-cream or mayonnaise based dressing spiked with a bit of tabasco sauce.

    Mix 1:1 flour and cornmeal with salt, cayenne and cajun seasoning to taste. Toss in pre-shucked, drained oysters and shake until coated. If using shrimp, toss shrimp first in a scrambled egg, then in the breading.

    Fry in hot oil until golden brown, drain and cool slightly, serve on top of the salad.

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

    Smoky Chocolate Crackers

    Via http://www.bhg.com/blogs/delish-dish/2013/02/05/dorie-greenspan-... , see also http://discoveringblog.com/httpdiscoveringblogcom/discoveringsmo...

    ingredients
    1 3/4 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1 1/2 teaspoons smoked paprika
    1 teaspoon salt
    3/4 cup unsalted butter, softened
    1/3 cup powdered sugar, sifted
    3 tablespoons granulated sugar
    2 egg whites
    1/2 cup finely chopped almonds, toasted

    In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.

    0
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    Empanadas

    Empanadas

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

    3
    Your rating: None Average: 3 (5 votes)

    Malaysian Steak Skewers

    Malaysian Steak Skewers

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

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

    Thai Yellow Curry

    Thai Yellow Curry Paste

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

    3.5
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    Pomegranate Lamb Shank

    Pomegranate Lamb

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

    Serves 4

    3
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    Blistered Padrón Peppers

    Charred Peppers

    1/2 pound fresh padron, shishito, seranno, small Hatch, or hot banana peppers, washed and thoroughly dried
    1 tablespoon olive oil
    Coarse sea salt, such as fleur de sel or Maldon

    Place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

    Heat an indoor sautee pan or outdoor grill to medium high.

    When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

    4.5
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    Butternut Squash Mascarpone Agnolotti

    Agnolotti

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

    3
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    Goose

    Goose

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

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

    2
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    Gluten-Free Pie Crust

    From http://www.seasonalfamily.com/2010/12/gluten-free-almond-flour-pie-crust.html.

    2.5 cups almond flower

    2 Tbsp sugar
    1/2 tsp salt
    6 Tbsp melted shortening
    ~ 2 Tbsp ice water to combine

    Combine almond flour, sugar, and salt in a medium sized bowl.
    Add in your melted shortening until well combined.
    Slowly add in one teaspoon of ice water until a firm ball is formed.
    Press dough into pie pan / cooking dish. Smooth out with bottom of a cup or measuring cup until flat like a pie crust.

    4
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    Orange Peel Bread

    Orange Bread

    Maurine's Orange Peel Bread

    Blend together:

    1 c. sugar ( a little less if you are using the syrup from the rinds)
    2T. butter, melted.

    Then add

    2 eggs and mix well.

     

    Stir in

    3 ¼ c. flour
    3 t. baking powder
    ½ t. salt
    1 c. chopped pecans (or more)
    candied orange peels (recipe follows)

    Mix well then add

    1 c. milk, or milk and syrup to measure 1 c. (no more than half syrup)
    1 t. vanilla

     

    If the syrup has become solid, put the jar, uncovered, into the microwave for 30 second intervals until thin. Let cool some before adding to milk.

    4.5
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    Quinoa with Butternut Squash and Preserved Lemons

    Quinoa and Butternut Squash

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

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

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    Turkey Brine

    This is our default brine recipe for turkey.

    • 1.5 cups kosher salt
    • 1.5 cups sugar
    • 1 large onion, peeled, diced
    • 1/4 cup diced celery
    • 1 sprig rosemary
    • 2 large sprigs thyme
    • 3 bay leaves
    • 1 tablespoon black peppercorns

    Bring salt, sugar, and 1 quart (4 cups) water to a boil in a very large (16-qt.) pot, stirring until salt and sugar are dissolved. Add remaining ingredients to brine base. Turn off heat.

    Refrigerate, uncovered, until cold.

    Add 7 quarts cold water to pot. Add turkey.

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    Meat Lasagna

    Meat Lasagna

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

    Serves 6. Bakes in a 9x9 pan.

    Meat sauce:

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

    • 3 Italian sausages (approx 0.5 lbs, mixed between mild and spicy; can substitute ground beef for all or part)
    • ½ cup chopped onions
    • 2 garlic cloves, minced
    • ½ cup sliced mushrooms
    3.5
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    Jennifer's Hot Rolls

    Hot Rolls

    Jon's cousin-in-law Jennifer makes these delicious biscuity rolls.

    In a stand mixer bowl, mix 1/2 cup sugar, 1.5 tsp salt, and 2 cups warm water.

    Sprinkle on 2 packages yeast. Let it sit for a few minutes until it "blooms."

    Add 1 egg and 1/4 cup shortening.

    Mix in 5 1/2 cups flour using stand mixer with dough hook. Make sure to scrape down sides occasionally to ensure all flour gets mixed in.

    Let rise until doubled (~1 hour or so).

    Punch down.

    3.5
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    Chana Chaat

    Chana Chat

    Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

    Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

    5
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    Three Indian Chutneys

    Indian Chutneys

    These three sauces go great with naan, chana chat, and ragda patties.

    Mint Chutney

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    Pinto Beans / Frijoles

    Chiles Rellenos

    1 lb dried beans, soaked overnight
    1 hamhock
    2 hatch peppers, roasted and sliced
    bacon grease
    pepper, smoked salt

    I'm not sure it's possible to really make beans without a hamhock.  I've tried. 

    Soak the beans overnight; rinse.  Place back in large pot and cover with water. Bring to a simmer. Add hamhock, bacon grease, and peppers.  Let simmer for as many hours as possible.  Add pepper and smoked salt close to the end to taste.

     

     

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

    Chiles Rellenos

    Blistering the peppers

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

    • 12 Anaheim peppers, skin removed (see note)
    • 3 whole eggs
    • 2 egg whites
    • 1 Tbsp Flour
    • 1 dash salt
    • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
    4.5
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    Moroccan Carrot Salad

    Carrot Salad

    Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

    For the salad

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  • 2 cups carrots, shredded or thinly sliced
  • 1/2 cup raisins
  • 1/4 cup flat-leaf parsley leaves
  • 5
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    White Bean Ragout

    White Bean Ragout

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

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

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

    Goat Cheese Corn Enchiladas

    Goat Cheese and Corn Mole Enchiladas

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

    5
    Your rating: None Average: 5 (3 votes)

    Nan's Bread and Butter Pickles

    Bread and Butter Pickles

    Courtesy of Nan.

    I use the recipe that is on Mrs. Wages Pickling Lime container. It can probably be found at the grocery store with the canning good--like jars, lids, etc. You'll need that lime.

    Briefly (as can be) I cut them up a tad LESS than 1/4 inch thick into a large non-reactive pot or big bowl--something that will fit in your frig. (with a plate on top you
    can put other stuff on top of it).

    Mix 1/2 cup lime with a gallon of water and pour over them. If you are doing a huuuuuuge amount in biiiiig bowl you can make more or this. Let this sit in frig overnight.

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

    Pasta Salad with Melon, Pancetta, and Ricotta Salata

    Pasta Salad with melon, ricotta, pancetta and mint

    Not really hearty enough for a meal, but a nice (non-vegetarian) pasta salad to bring to a party or have as a side dish. Courtsey of Bon Appetit, but slightly modified.

    Ingredients

    2 ounces thinly sliced pancetta (Italian bacon)
    4 ounces orecchiette (ear-shaped pasta)
    3 tablespoons extra-virgin olive oil
    3 tablespoons Champagne vinegar, white wine vinegar, or rice vinegar
    1 1/2 cups 3/4" square diced pieces peeled cantaloupe
    1/3 cup coarsely chopped fresh mint

    3
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    Crab Cakes

    Crab Cakes with an Avocado/Yogurt sauce

    Adapted from The Santa Monica Farmers Market Cookbook.

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

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

    4
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    Middle Eastern Salad

    Fattoush salad with fried chickpeas

    I am a big fan of any number of "middle eastern salads" - lettuce-less salads which go by different names (with slightly different twists) in a variety of middle eastern and mediterranean cuisines. Yes, there is a difference between a fattoush salad and a shirazi salad, but frankly, I find that what I want is the same basic recipe with a few optional modifications, depending on how the dish will fit into the week's menu.

    The basic vegetable components of the salad are:
    Diced tomatoes (or halved cherry tomatoes)

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

    Spiced Eggplant with Bulgur Salad

    Spiced Eggplant with Bulgar salad

    A delicious and easy Bon Appetit recipe.

    Serves 2

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

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

    4.5
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    Panzanella Salad

    Panzanella Salad

    Basically a recipe of my own creation

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  • 2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces
  • 1/2 large English cucumbers, chopped into medium pieces
  • 1 medium red onion, chopped into medium pieces (and roasted in oven, optional)
  • 1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)
  • 1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)
  • 4.5
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    Basil Citrus Shortbread Cookies

    Basil Citrus cookies

    A great, refreshing cookie from Bon Appetit, with some slight modifications:

    1 cup all-purpose flour
    1/2 cup powdered sugar plus more for pressing cookies
    1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
    3 tablespoons sliced fresh basil leaves
    Zest of one lemon (preferably done on microplane)
    Zest of one lime (preferably done on microplane)
    Juice of one lemon
    1/4 teaspoon kosher salt
    Sanding sugar (optional)

    Preheat oven to 375°.

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

    Bean Salad

    Bean Salad

    This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

    1 can black beans
    1 can pinto or small red beans
    1 can small white beans
    2-3 jalapenos, chopped
    1 medium white onion, diced
    1 bunch cilantro, lightly chopped
    juice of 2 limes
    1 can or 2 ears corn (boil, cut off kernels)
    salt and pepper to taste
    salsa, to taste

    Avocado
    Tomato
    more limes to taste

    Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

    3.5
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    Cold Soba Noodle Salad

    Cold Soba Noodles

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

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

    1/4 cup minced green onions

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

    4
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    Yakiniku (Japanese Grilled Meat or BBQ)

    Yakiniku

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

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

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

    4.5
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    Steak

    IMG_1458.JPG

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

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

    Sourcing

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

    Preparation

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

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

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    Your rating: None Average: 5 (2 votes)

    Grilled Marlin with a lime-butter sauce

    Grilled Marlin, roasted cherry tomatoes and asparagus

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

    Lime caper butter sauce, per steak:

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

    Chili/lime powder for serving.

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

    3
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    Lemon Herb Pickled Garlic

    Pickled Garlic

    Adapted from Tart and Sweet:

    Yield: 4 half-pints

    About 4 heads of garlic, separated into cloves, peeled and trimmed

    1 cup white wine vinegar
    1/4 cup white vinegar
    3/4 cup water
    1 Tbsp kosher salt

    Per half-pint jar:
    1 thick slice lemon
    1 rosemary sprig
    1 thyme sprig
    1 Tbsp yellow mustard seed
    1/2 tsp chili flakes
    1 tsp coriander seed
    1 tsp fennel seed
    1/8 tsp vegetable crisper granules

    1.5
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    Pickled Mexican Carrots

    Pickling Carrots

    Adapted from Tart and Sweet:

    This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.

    Yield: 1-2 pints (or 1 pint and 1 half-pint)

    2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars

    1 1/4 cups apple cider vinegar
    3/4 cups water
    3/4 Tbsp kosher salt
    3/4 Tbsp brown sugar

    Per pint-sized jar:
    1 clove garlic

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    Pickled Garlic Scapes

    Pickled Garlic Scapes

    Adapted from Tart and Sweet:

    Yield: 4 half pints

    Some amount of garlic scapes, cut ends trimmed (I have no idea how many garlic scapes yielded this - it was about a medium-sized bowl full, not packed tightly; maybe 2 pounds?)

    1.5 cups apple cider vinegar
    1/2 cup water
    1 Tbsp kosher salt

    Per half-pint jar:
    1/2 Tbsp minced shallots
    1 bay leaf
    2 teaspoons brown mustard seed
    1/2 tsp black peppercorns

    2
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    Pickled Asparagus

    Pickled Asparagus

    Adapted from Tart and Sweet:

    Yield: 2 pints

    Approx 1 bunch of asparagus, ends trimmed and cut into pieces that will fit upright in your jars with at least 1" headspace

    1 cup apple cider vinegar
    1 cup rice vinegar
    1 cup water
    1/8 cup kosher salt

    Per pint-sized jar:
    1 clove garlic
    1 small chili pepper (serrano preferred, but any kind will do)
    1/2 tsp peppercorns
    2 tsp yellow mustard seed
    1/2 tsp coriander seed
    1 bay leaf
    1 tarragon sprig
    1 dill sprig
    1/4 tsp vegetable crisper granules

    2
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    Texas Smoked Brisket

    Brisket

    Brisket (give at least 60 minutes per pound, though thicker or larger non-point cuts might take as much as 90 mins / pound) 4 Pounds is a good base point. You should bring the brisket up to room temperature before anything else

    Prepare the spice rub and a mop

    Spice rub: Salt (smoked salt better) and coarse ground pepper in a 3:5 ratio, with a few other spices like onion and garlic powder, a dash of cayenne, ground mustard seeds and even a few ground juniper berries to taste.

    5
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    Pickled Beets with Juniper Berries

    Beets

    Adapted from Tart and Sweet:

    Yield: 1-2 pints (or 1 pint and 1 half-pint)

    About 1 pound of baby beets (approx 8 small beets)

    1 cup champagne or white wine vinegar
    1/2 cup water
    1 Tbsp kosher salt

    Per pint-size jar:
    1 clove garlic
    1/2 tsp juniper berries
    1 bay leaf (fresh if you have it)
    Optional: 1 star anise pod
    1/4 tsp vegetable crisper granules

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    (Spicy) Pimiento Mac and Cheese

    Spicy Mac and Cheese

    I made a tweaked version of this Bon Appetit recipe. It was good, especially from a mac and cheese perspective - gooey and all the rest of that. I'm not sure how I actually felt about the spicy pimiento cheese aspect of it. Perhaps next time I will downplay the spicy pimiento and just use the basic recipe as a base for a more traditional mac and cheese dish.

    Ingredients
    3 tablespoons unsalted butter, room temperature, divided
    1/2 cup panko (Japanese breadcrumbs)

    3.5
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    Poached Salmon with Peas and Mushrooms

    Poached Salmon with peas and mushrooms

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

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

    4.5
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    Pound Cake

    Pound Cake

    This is Jon's Mom's Sour Cream Cake recipe

    1 cup butter (softened)
    3 c. sugar
    Cream together until well blended.

    Sift together in a large bowl:
    3 c. flour
    ¼ t. baking soda
    ½ t. salt

    6 eggs (may be separated, beat egg whites until almost stiff and fold in last) Or just add one whole egg at a time (this is what I do)
    1 c. sour cream
    1 t. vanilla

    Add one egg at a time to butter/sugar and beat well after each.

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

    Party Pasta Salad

    Pasta Salad

    I was inspired by a few online recipes, but pretty much made this up as I went along. It turned out delicious and was a big hit!

    1 lb pasta (orecchiette or some other smallish one preferred)
    1 medium-sized jar of sun-dried tomatoes packed in oil, drained, chopped and olive oil reserved
    1/2 small red onion, finely diced
    1 small tomato, finely diced
    ~1/2 lb feta, crumbled.

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

    Curry Chicken Salad

    Curry Chicken Salad

    A recipe of my own creation, but inspired by this one.

    I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

    Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
    Apple, diced into small pieces
    Red onion, diced into small pieces
    Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
    Cilantro, finely chopped

    4
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    Chicken in a Tomatillo, Chipotle, and Brown Sugar Sauce

    Chicken with Tomatillo sauce

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

    2.5
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    Tamales de Elote

    Tamales

    This recipe is a mash-up of several recipes.

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

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    Argentine Chimichurri

    Delectable Chimichurri

    Oh, how I learned to love a steak while honeymooning in Argentina.
    Chimichurri, you are the secret.
    So delicious.
    And delightful.
    You have brought me to the land of grilled meats.
    And my grill-master husband thanks you.
    Forever, and beyond.

    Head of garlic (~ 10 cloves)
    1/2 medium or whole small onion, chopped
    1/3 cup roughly chopped red bell pepper
    1/2 bunch parsley, leaves and tender stems only, roughly chopped
    1 tsp dried oregano
    1 tsp dried thyme
    1 large bay leaf, crumbled
    1/2 tsp sweet paprika
    1/2 tsp red pepper flakes
    1 tsp salt
    1/2 tsp ground pepper

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

    Trinidadian Macaroni Pie

    Trini Macaroni Pie

    Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

    14 oz "macaroni" (we used bucattini pasta)
    1/2 medium onion diced finely
    1 habanero or scotch bonnet diced finely (optional)
    2 large eggs
    1 can evaporated milk (~12 oz)
    2 tbsp butter, melted
    1/3 tsp dry mustard
    2 1/4 cups grated cheddar cheese, divided

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

    Citrus-glazed Ribs

    Citrus glazed ribs with salad

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

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

    Shakshuka - tomato/chickpea with egg

    Shakshuka

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

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

    3.5
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    Wheat Berry, Fennel, and Pomegranate Salad

    Wheat Berry Salad

    I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

    Serves 2 as a main course or 4 as a side

    1/4 cup plus 1 tablespoon olive oil

    5
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    Posole

    Posole

    We modified a recipe from Bon Appetit to spice it up and re-balance this posole.

    Roasted Pork

    • 1 pound boneless pork shoulder (Boston butt)
    • ½ red onion, sliced
    • 1 tablespoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • Dash smoked salt

    Posole

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  • ¼ cup vegetable oil
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, diced
  • 5
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    Martini Olives

    I took this recipe from Bon Apetit: http://www.bonappetit.com/recipes/2011/12/boozy-olives and merged it with a guideline from a bartending book - dropping the lime juice, adding some fresh rosemary twigs, slightly muddled, and some herbs de provence and some red pepper flakes for color.

    A dash of olive brine, and 2 parts gin to 1 part vermouth to cover the olives.

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    Pecan Bars

    Pecan Bars

    ¾ cup shortening (half butter, softened ( I use ¼ c. shortening and ½ c. butter)
    ¾ c. confectioner's sugar
    1 ½ c. flour
    Cream shortening and sugar together. Blend in flour. Press evenly over the bottom of an ungreased 13x9x2 baking pan. Bake at 350 for 12 to 15 minutes.

    2 eggs
    1 c. brown sugar, packed
    2 T. flour
    ½ t. baking powder
    ½ t. salt
    ½ t. vanilla
    1 c. chopped pecans.
    Mix and spread over hot baked layer, and bake 20 minutes longer. Cool, and cut into bars, about 3x1 inch.

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    Orange Bread

    This is Jon's Mom's Orange Bread recipe.

    Peel 3 medium navel oranges and slice in thin strips.

    Boil peels with 1 cup cold water and 1 tsp. Baking soda for 5 minutes.

    Drain and wash well...this removes most of the “white” stuff.

    Then boil peels in 2/3 c. water and 1 cup sugar until the “syrup” is thick,
    and let cool. (I usually spread the peels on sugar coated wax paper to cool)
    After the peels cool, chop into small pieces.

    Bread
    1 c. sugar
    2 T. butter, melted
    2 eggs
    3 ¼ c. flour
    3 t. baking powder
    ½ t. salt
    1 c. milk 1 cup pecans (chopped)
    orange peel

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    Jose's Basque Tuna Stew

    Tuna Stew

    WoW...

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

    Ingredients
    1 pounds fresh bonito or yellowfin tuna
    2 medium green bell peppers, roughly chopped
    1/2 cup Spanish extra-virgin olive oil, plus more for drizzling
    2 slices day-old bread, preferably country-style
    1 pound tomatoes (5-6 plum or 2-3 medium), roughly chopped
    3 cups thinly sliced onions (about 2 large onions)
    2 tbs minced garlic

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

    Baked Oysters with Bacon and Leeks

    baked oysters

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

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

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

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

    3
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    MV Spices Chai Recipe

    Making Chai

    When we were in India, we visited MV Spices and bought a lot of Indian spices (probably at tourist prices), including a spice mix for Indian Chai (tea). The ingredients listed on the tea bag are:

    Cardamom
    Cinnamon
    Ginger
    Nutmeg
    Black Pepper
    Clove

    The recipe, copied from the back of the bag, is as follows:

    2 cups water
    1 spoon tea (black tea)
    Little tea spice
    2 spoons sugar

    Boil 5 minutes
    Add hot milk (or dry milk)
    Boil 3 minutes
    Filter and serve.

    4
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    Four Cheese Quiche

    Cheese Quiche

    This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

    1 pastry shell (use the pastry crust from the tomato tart recipe.

    4oz st nectaire (soft, ripened cheese) without the rind
    3oz chevre
    1oz blue d'Auvergne or Roquefort (optional)
    2oz of grated emmental cheese
    2 eggs
    2 egg yolks

    3
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    Pumpkin Pie

    From a whole pumpkin (we used a ____), cut into half (or a bit more for even cooking), place cut side down and bake in a 350F oven until very tender (45-90 minutes)

    Drain of any water and scoop out the goop. Let cool.

    Use a hand blender to puree the pumpkin until silky smooth.

    Combine:
    3 cups pumpkin goop
    3 eggs
    1 12oz can evaporated milk
    3/4 cup heavy cream (or 1.5 cans evaporated milk total, if no cream)
    1/2 cup sugar
    1/4 cup honey

    Spices
    1.5 teaspoon ground cinnamon
    1 teaspoon ground cloves
    1 teaspoon ground allspice
    1/2 teaspoon ground ginger
    1/4 teaspoon salt

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    Red Wine-Braised Short Ribs

    Beef Short Ribs

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

    Makes about 4 servings.

    Ingredients

    2
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    Ian's Corn Casserole

    This recipe, courtesy of our friend Ian (though we promised to keep it a secret...thus not promoting it on the Recipe Box) is really tasty. I mean, it's made from cans (which is sort of anti our whole food philosophy), but it's good... really good. So, I collect the recipe and will one day make it on some turkey-centric holiday and take credit for making it from scratch!

    Makes a 9 inch by 9 inch glass baking pan.

    • 1 16oz can of corn (with liquid)
    • 1 16oz can of cream corn
    • 2 eggs, beaten
    • 1 box of Jiffy corn muffin mix
    • 1 cup sour cream
    • 1/2 cup butter (melted)
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    Caesar Salad

    Caesar Salad components

    For the Cæsar salad dressing:

    • 1 clove garlic, chopped
    • 2-3 anchovy fillets
    • 1 egg yolk
    • 1/2 tsp Dijon mustard
    • 1 lemon, juiced
    • 1/4 cup extra-virgin olive oil
    • 1/8 cup freshly grated Parmesan, plus extra for garnish
    • Freshly ground black pepper

    Blend together garlic, anchovies, egg yolks, dijon and lemon juice until smooth. Slowly add in the olive oil and emulsify. Stir in pepper and parmesan.

    For the salad, combine chopped romaine and croutons (toast diced baguette cubes tossed with olive oil)

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

    Lamb Tagine with Chickpeas and Apricots

    Lamb Tagine

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

    Ingredients

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

    Corn Soup

    Corn Soup

    With a hat-tip to Bon Appetit

    butter
    2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups); can substitute yellow onions
    5 ears shucked corn, kernels cut from cobs, cobs reserved
    1 cup coarsely chopped peeled potato (about 1 medium)
    4 cups good-quality vegetable stock
    Kosher salt and freshly ground black pepper
    1 tablespoon fresh lemon juice (optional)
    1/4 cup crème fraîche or sour cream
    1 tablespoon finely chopped fresh chives

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

    Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

    Mole Lacquered Chicken

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

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

    DIRECTIONS
    Heat the oven to 350 degrees.

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

    Bernice's Fried Eggplant

    Fried Eggplant

    ... with just a little tweaking.

    Serves 8.

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

    Pre-prep:

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

    Lamb Chops with Mint Something

    Lamb Chops

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

    3
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    Jalapeño Mint Jelly

    Adapted from epicurious.

    Yield: 3 half-pints

    ingredients

    7/8 cups finely chopped fresh mint, divided
    3/4 cups water
    1 3/4 cups granulated sugar
    3/8 cup cider vinegar
    1 tbsp (25 mL) strained fresh lemon juice
    2 jalapeño peppers, finely chopped
    1 pouch liquid fruit pectin

    preparation

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    Salmon with Tomato and Olive "Salsa"

    Salmon with Tomato-Olive-Onion-Feta salsa

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

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

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

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

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

    Tandoori Chicken

    Tandoori Chicken

    A mash up of several recipes. We've made this a few times, and unfortunately it just never turns out that great.

    1.5
    Your rating: None Average: 1.5 (2 votes)

    Lamb Vindaloo

    Lamb Vindaloo

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

    Serves 6.

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

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

    Jamaican Ackee and Saltfish

    Ackee and Saltfish with callaloo

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

    3
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    Crab Rangoon

    Crab Rangoon

    All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

    Obviously, this is a "notional" recipe.

    Ingredients
    Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
    (Go a little heavy on the cream cheese)
    Chopped green onion
    Dash garlic powder
    Smaller dash soy sauce
    Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

    Process
    Mix ingredients together (except won ton wrappers).

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

    Blueberry Bagels

    Bagels done

    I love blueberry bagels and cream cheese. They're probably ... no ... definitely my favorite food. If I was stranded on a desert island and could only take one food with me (nutritional value aside), I would take blueberry bagels and cream cheese. I've often joked (only somewhat kidding...) that I could go on an all-bagel diet (with some proteins beyond cream cheese thrown in for delicious bagelwiches). In fact, I'm eating a blueberry bagel with cream cheese right now (not even one I made in this recipe... while making this recipe, I ate a storebought blueberry bagel with cream cheese).

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

    Fruit Jam

    Many Jams

    This is my basic jam recipe. It can be used for just about any type of fruit jam (strawberry, raspberry, blackberry, apricot, peach, blueberry, etc.).

    Yield: 4 half-pints

    4 heaping cups of fruit
    1/2 to 1 cup water (depending on natural juiciness of fruit)
    1 package no-sugar pectin (= 3 Tbsp no-sugar pectin)
    sugar to taste (probably about 1/4 cup)
    Pinch of spices, if desired (things like allspice, cloves, cinnamon, ginger, lemon peel can be a nice addition, depending on the fruit)

    4
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    Pickled Beets

    Beets

    Yield: 5 pints

    ~12 medium sized beets (ideally, your beets are the same diameter as your jars)
    1 cup water
    1 cup white vinegar
    1 cup sugar

    Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

    Put beets in boiling water for 30-45 minutes (until they peel easily).

    Peel beets. Put in cold water to cool.

    While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

    Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

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

    Sweet Pickles

    Sweet Pickles

    This is the recipe I used for our annual batch of canned sweet pickles.

    Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

    • ~6 small Kirby (pickling cucumbers), sliced 1/8" thick
    • 1 medium white onion, thinly sliced
    • 2 cups vinegar (split between white vinegar and rice vinegar)
    • 1 cup sugar
    • Salt

    Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

    Heat jars and lids.

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

    Thai Green Curry

    Thai Green Curry

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

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

    Serves 4.

    2
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    Shrimp a la plancha and Grits with Creole Chutney

    Creole Gambas

    This was inspired by the Jose Andres' Gambas a la Plancha recipe, and having some fresh shrimp from Arganica. I was feeling a craving for a more cajun-y shrimp-and-grits setup, however. So, I figured there's no reason not to just do both. I left the grits simple, and focused on the shrimp and the chutney-like goop.

    A ton of salt
    3 whole shrimp per person
    grits, plus water and butter for their preparation.

    For the creole chutney:

    • 1/2 medium onion, chopped
    • 4 cloves garlic, minced
    • 1 mild jalapeno
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Pancakes

    Pancakes, plain

    Perfect pancakes are like perfect rice - the secret shibboleths of the kitchen. Smitten Kitchen has a great read on making amazing pancakes, adapted here:

    3/4 cups all-purpose flour
    1/2 cup light wheat (we use Wade's Mill naturally white bread flour, the wheatier the flour, the more all-purpose you'll need)
    1 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon kosher salt, or slightly less table salt
    1 1/2 tablespoons sugar
    1 large egg, separated

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

    Seared Scallops with Pommes

    Seared Scallops

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

    3
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    Popovers

    Adapted from BLT Steak; Makes 6

    2 cups milk, warmed over low heat.
    4 eggs
    2 cups flour, sifted with the salt
    1 TBSP salt
    1 cup gruyere, grated

    Place a popover pan in the oven and preheat both to 350F

    Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set aside.

    Slowly add the flour/salt mixture and gently combine until smooth.

    Remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm, fill each popover cup 3/4 full.

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    Lele's Recipes

    Tachiyama Chanko-Nabe (Tachiyama's Beef and Chicken Hot Pot):

    http://www.banzuke.com/chanko-nabe/

    Kimpirá gobô (burdock)

    this a side and healthy dish:

    Kimpirá gobô

    - slice 2 or 3 big gobô (see pic): wear gloves when you are slicing it; put everything in a bowl with water and flour (burdock won´t get brown); wash it 3 or 4 times until the water is clean.

    heat a pan, + sesame oil, the sliced burdock, + add water time to time (until get soft), + salt + oyster sauce + dry calamaris, add bit more water.

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    Braised Lamb Shanks

    This is a mash-up of two lamb shank recipes:

    http://constableslarder.blogspot.com/2009/03/braised-lamb-shanks...

    http://www.epicurious.com/recipes/food/views/Greek-Style-Braised...

    We made this for a Greek week, but I'm not really sure what cuisine this ended up as.

    Ingredients

    2 lamb shanks (approx 1 lb each)
    3 tablespoons olive oil

    1 large vidalia or spanish onion, chopped
    1 medium carrots, peeled and chopped
    2 celery stalk, chopped
    3 garlic cloves, peeled
    1/2 tsp anchovy oil
    2 pinches of ground sage

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

    The South by SouthWestern Enchilada (with Verde Foam)

    South by Southwestern Enchilada

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

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

    3
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    Classic Red Mole Poblano

    Chicken glazed with mole

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

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

    Caramelized Onion and Apple Flatbread

    Caramelized Onion and Apple Pizza

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

    3
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    Eggnog cheesecake / pumpkin pie bars

    Pumpkin eggnog cheesecake bars

    1. Make a pie crust

    Preheat oven to 325F .
    Partially bake a double batch of pie crust spread out in a 9x13" casserole or baking dish. (Note, you'll only need 2/3rds of the crust here, but a single batch is not enough.

    2. Make a pumpkin pie filling

    3. Make the cheesecake layer:

    16 oz cream cheese, softened
    1/2 cup sugar
    1 egg
    1/3 cup eggnog
    1 tablespoon all-purpose flour

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

    Steamed buns with Pork Belly

    Steamed Buns with Pork Belly

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

    The components are:

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

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

    Pork Belly

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

    Clam Potato Leek Soup (or ... Clam Chowder)

    DSCN3176.JPG

    This recipe was in this week's Washington Post express. It wasn't explicitly cited, but I think its from a book about new Brooklyn restaurants. The recipe is called Clam Potato Leek Soup, but really it's clam chowder. It was quite tasty.

    I've replicated the recipe as we first made it here, but I've made some notes at the bottom about how we would modify the recipe next time to improve it.

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

    Rugelach

    Rugelach: in progress

    For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

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

    Roasted Butternut Squash Soup

    Butternut Squash Soup

    This recipe was super-easy and really delish! Courtesy of Yasmeen.

    1 medium butternut squash
    2 cups vegetable broth
    1 cup low fat Organic Greek Yogurt
    1/2 a medium onion(about 1/4 cup), finely chopped
    1/2 teaspoon of hot chili powder
    1 clove garlic,peeled and finely chopped
    third-inch fresh ginger, peeled and finely chopped
    1/2 teaspoon sea salt
    few leaves of fresh herbs, sage or rosemary
    Few toasted pumpkin or squash seeds for garnish
    2 teaspoon extra virgin olive oil

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

    Foams

    Raita Foam

    A holding place for all things foam, thanks to my iSi Creative Whip.

    First up, a blue cheese foam to top steak with:
    1 oz blue cheese (Roquefort)
    1 oz cream
    1 T milk
    blend until perfectly smooth, whip, chill, serve.

    Next up, a raita-yogurt foam
    1.5 oz raita (yogurt, raita spices, lemon juice)
    1.5 oz cream
    mix, whip, chill, serve. Great on cucumber slices.

    Chimichurri foam
    oil/vinegar mix from chimichurri, strained
    a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
    apple cider vinegar for volume

    3.5
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    Southwest Salmon

    SW Salmon

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

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

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

    Parboiled Rice - i.e. Latin American rice (3/4 cup)
    Crab Stock (1/2 cup)
    Water (3/4 cup)

    5
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    Thai-Spiced Watermelon Soup with Crabmeat

    Thai-Spiced Watermelon Soup with Crabmeat

    From http://www.epicurious.com/recipes/food/views/Thai-Spiced-Waterme...

    For soup
    5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
    1 fresh lemongrass stalk*
    3 tablespoons finely chopped shallot
    1 1/2 tablespoons finely chopped peeled fresh ginger
    1 tablespoon finely chopped garlic
    1 1/2 tablespoons mild olive oil
    1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
    2 tablespoons fresh lime juice, or to taste
    3/4 teaspoon salt, or to taste

    For crab

    2
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    Elaine's Lemon Meringue Pie

    Lemon Meringue Pie

    My grandmother makes the best lemon meringue pie. She swears by the My-T-Fine brand of lemon pie filing mix, though I've decided that Jell-O brand is an acceptable substitute. Her secret is the lemon juice.

    To make this into a pie, we use a one of Jon's pie crusts, pre-baked. However, you could just as easily fill bowls, ramekins, etc. and have as a tasty pudding treat.

    Filling Ingredients
    1 box lemon pie filling
    1/4 cup sugar

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

    Banana Ice Cream

    Banana Ice Cream

    A simple way to make a custard-like dish from frozen pieces of banana, plus optional nut-butter and honey: http://www.seriouseats.com/recipes/2010/02/frozen-banana-ice-cre...

    Ingredients
    1 large, slightly over-ripe banana
    1 teaspoon peanut butter
    1 teaspoon honey

    Peel banana. Slice it into about ten chunks. Freeze the chunks. Once frozen, put them in a food processor with peanut butter and honey. Puree until creamy, like soft serve ice cream, stopping the processor to scrape the sides when necessary.

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

    Chilled Watermelon Soup

    From http://www.epicurious.com/recipes/food/views/Chilled-Watermelon-... , but the flavor profile would probably also make a great salad.

    6 pounds yellow or red seedless watermelon, diced (9 cups)
    2 tablespoons chopped fresh mint
    1 tablespoon sugar
    2 tablespoons fresh lemon juice
    1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
    1 teaspoon chopped ginger
    8 teaspoons crumbled feta
    1/4 cup sparkling wine (or sparkling water)

    0
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    Spanish Gazpacho

    Gazpacho

    I grew up eating americanized gazpacho (from various supermarkets and restaurants) that, though good, has nothing on a true creamy Spanish-style gazpacho. On my first trip to Spain, I had an absolutely delicious gazpacho in a random (and probably tourist trap) restaurant on Las Ramblas in Barcelona. I still remember that dish and seek out true Spanish-style gazpacho wherever I can.

    So I was delighted to find, upon reading James Michener's Iberia on my second trip of Spain, a recipe for authentic gazpacho included in this wonderful travelogue of the author's time in Spain in the 1960s. Even though Spain has changed much since this book was written, it is still a very interesting account of the country, and I would highly recommend this book for anyone traveling there. (As a side note, unrelated to gazpacho, while I was in Toledo, I sought out a restaurant that Michener frequented and spoke with the owner, "la jefa," who fondly remembered him.)

    (And back to the soup... beginning on p. 340, incidentally where my book is starting to come apart) Michener says "gazpacho is Spain," and he is absolutely correct. He tells the reader, "If you ever travel in Spain and come upon a restaurant that serves gazpacho, take it, because no other dish in the country will you remember with such affection." After describing the recipe, he remarks "No part of this strange recipe sounds very good, but taken together and properly blended, these ingredients produce a soup which is as distinctive as vichyssoise."

    Whenever I make gazpacho, I use Michener's recipe because I know it is pure, authentic Spain. No exact measurements, no modern interpretations - just the soup as it has been made for generations. In describing the typical preparation, he notes that Spaniards prefer the soup made with one cup of olive oil and no more than a tablespoon of vinegar. He then says that "Americans, of which I am certainly one, prefer not more than a quarter cup of oil and four tablespoons of vinegar." After a bit of experimentation, we found ourselves somewhere in the middle. This recipe is our version of the dish, americanized to be sure, but all Spanish heart.

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

    Simple Biscuits

    Biscuits

    The vintage Joy of Cooking book I have had always held the answers to almost any question in the kitchen - the last stop before a call to Mom, basically. I've always found its biscuit recipe lacking, though. So when I stumbled across this one when trying to make a biscuit-topped cobbler, I wanted to keep it for posterity:

    Biscuit Dough

    1 tablespoon shortening
    1 cup flour
    2 1/2 teaspoons baking powder
    1/8 teaspoon salt
    1/2 cup milk

    Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little more flour.

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

    Deviled Potato Salad

    Potato Salad

    Because of my awesome cole slaw recipe, whenever BBQ season rolls around I always forget that I also have an awesome (borrowed) potato salad recipe.

    I have unabashedly used Rachel Ray's recipe and added eggs (in my opinion, a must!).

    Ingredients
    5 all-purpose potatoes, peeled and diced
    2 eggs, hard boiled and diced
    Coarse salt
    1/4 onion

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

    Pepper Slaw

    Pepper Slaw

    1/4 lb. shredded green cabbage
    2/3 red bell pepper, cut into slivers
    1/3 green bell pepper, cut into slivers
    1/3 poblano pepper (or similar moderate heat pepper), cut into slivers
    1/2 c. apple cider, rice, or red wine vinegar (or a mix of all three!)
    2 Tbsp sugar
    Salt and celery seed (or celery salt) to taste
    Pepper

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

    Maraschino Cherries

    Cherries

    Running recipe work:

    Based from Drink Dogma's version of the Art of the Bar recipe with suggestions from The Cupcake Project and canning and liqueur/simple syrup additions, as well as the idea for using strawberries for coloring from the comment thread on Blogher:

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

    Strawberry Rhubarb Pie

    Makes 1 large pie or 1 small (storebought-sized) pie and 2 ramekins worth of pie.

    Adapted from http://www.foodnetwork.com/recipes/food-network-challenge/grandm...

    Pie Crust

    Filling

    4 cups strawberries
    2 cups rhubarb (finely chopped)
    1 cup sugar
    3 tablespoons minute tapioca
    1 tablespoon all-purpose flour
    2 teaspoons lemon zest
    1 tablespoon lemon juice
    1 teaspoon ground cinnamon
    1 teaspoon vanilla extract

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

    BBQ'ed Ribs

    Ribs

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

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

    Over a medium flame, sear the ribs on both sides. Move away from direct heat, add wood chips, and let cook via smoke and indirect heat for 30-45 minutes. This brings in the smoke flavor

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

    Udon Soup with Prawns and Poached Egg

    Udon Soup Before Broth

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

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

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

    Dashi (Japanese Seaweed Stock)

    Dashi

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

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

    Sauteed Fresh Chickpeas

    Fresh Chickpeas

    Delicious and easy ... if you can find fresh chick peas (garbanzo beans).

    2 cups fresh garbanzo beans, washed
    olive oil to coat pan
    pat butter (if desired, for flavor)
    1 tbsp lemon juice
    1 tbsp water

    Heat oil and butter in sautee pan. Add garbanzo beans in a single layer. Add water and lemon juice. Cover. Cook about 4 minutes, or until undersides of bean start to brown and burn. Only shake side to side while cooking.

    Pour into a bowl (with oil/juices) and serve. Eat sort of like edamame. Lick fingers.

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

    Maurine's Strawberry Shortcake

    shortcake

    In a stand mixer, beat together for 15 minutes on high speed (or a little lower if using a higher-speed handheld mixer) :

    5 eggs (large, whole eggs - not super yolky / not farmraised)
    1 cup sugar (add gradually as eggs are being beaten)
    pinch of salt

    Then fold in, carefully,
    1/2 teaspoon vanilla
    1 cup flour

    Line 2 cake pans with parchment (or waxed) paper...*do not grease pans*
    Spoon batter equally into pans

    Bake 18-20 minutes at about 350 degrees.

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

    Fried Chickpeas with Chorizo and Spinach

    Chickpeas and Chorizo

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

    From Mark Bittman via Tex-Mix

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

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

    Smoked Salmon Crepe Pinwheels

    Salmon Crepe Pinwheels

    A delicious and fun twist on Kevin Dundon's salmon cake recipe.

    These are crepes, layered with cream cheese and smoked salmon (lox), rolled and cut into pinwheels. Great for a party!

    2/3 cup AP flour
    1 jumbo or 2 small eggs
    about 1 cup milk
    8oz smoked salmon slices
    8oz whipped cream cheese (with herbs/chives if available)
    1 tbsp snipped fresh chives, scallions, garlic, shallots, or your favorite herbs
    juice of 1/2 lemon

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

    Red Wine Risotto

    Red Wine Risotto

    A twist on classic risotto. Doesn't taste too red winey.

    From http://www.newitalianrecipes.com/red-wine-risotto.html. Makes 3-4 side dish servings.

    Ingredients:
    About 3 cups of chicken or vegetable broth. (Amount needed to finish the red wine risotto will vary, so have an extra cup ready, just in case.)
    5 fresh basil leaves
    1 sprig fresh thyme
    1 T extra virgin olive oil
    1.5 T minced shallots
    2 cloves minced garlic
    1/2 cup Italian Arborio rice
    1/3 cup good quality red wine

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

    Tah Chin (Persian Rice Casserole)

    Tah Chin

    When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious. This recipe is my attempt to recreate the dish from my memory (and with the help of several websites). I must admit, its hard to get this dish right. Perhaps one day, I'll make a more perfect one that will take a prettier picture.

    3
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    Jalapeno Jelly

    Jalapeno Jelly

    <

    p>Audrey's homemade jalapeno jelly is always a huge hit at parties. The fact that Jon grows the hot peppers that go into the jelly impresses people even more. The secret is that this is actually one of the easiest canning recipes I have. Even though this is made with hot peppers (and trust me, the ones coming out of our garden are very spicy), its actually very mild when finished. To kick it up a notch, substitute a few habaneros or other spicy chilis. Three to four habaneros will make a medium heat jelly.

    5
    Your rating: None Average: 5 (3 votes)

    Blackened Red Snapper

    Blackened Red Snapper

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

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

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

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

    Cajun Seasoning

    3 Tablespoons kosher salt
    2 Tablespoons chili powder
    2 Tablespoons Hungarian paprika
    1/2 Tablespoon onion powder
    1/2 Tablespoon celery powder/salt
    1/2 Tablespoon coarsely ground black pepper
    1/2 Tablespoon dried basil
    1/2 Tablespoon dried oregano
    1/4 Tablespoon cayenne pepper
    1 teaspoons dried thyme
    1/4 teaspoon ground coriander
    1/8 teaspoon cumin
    1/8 teaspoon white pepper

    0
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    Louisiana Dirty Rice

    Dirty Rice

    Adapted from RecipeZaar

    2 cup brown rice (or 1 cup brown rice and 1 cup white rice)
    4 cups water or broth
    1 Tbsp butter

    1 bell pepper, finely chopped
    1 onion, finely chopped
    2 celery ribs (tops and all), finely chopped
    1 clove garlic, minced
    2 tablespoons bacon drippings

    1/16lb andouille sausage, crumbled
    2 tablespoons pecans or walnuts

    Tabasco sauce
    Worcestershire sauce
    salt
    cayenne
    black pepper

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

    Gumbo

    Gumbo and bread

    Make the Roux

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

    Add the Trinity

    Add 3/4s of the chopped onions, chopped bell peppers, and chopped celery. Cook until onions are soft and brown, stirring frequently, about 15 minutes. Add garlic, cayenne, and cajun seasoning, and stir 2 minutes.

    Stock Work

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

    Jeweled Rice

    Zeresk Polo

    Growing up, I was exposed to much delicious Persian food (owing to the large Iranian population in LA). One of my favorite dishes is Zereshk Polo - basmati rice with barberries and sometimes other dried fruits and nuts. I started with zereshk polo and added other ingredients commonly found in jeweled rice, ending up in a hybrid recipe of sorts.

    Adapted from this recipe. Makes enough rice to serve 4.

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

    Apricot Couscous

    Apricot couscous

    1 cup couscous
    1 small red onion, small dice
    1 1/2 cups chicken stock, warm
    1/4 cup dried apricots, coarsely chopped
    1/4 cup whole almonds toasted, coarsely chopped
    2 scallions green parts only
    1/4 cup fresh mint leaves, roughly chopped
    1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
    1 tablespoons fresh lemon juice
    pinch of lemon zest
    kosher salt and freshly ground black pepper

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

    Shallot Confiture (Onion Jam)

    Yield: abt 2.5 pints

    2.5 lb shallots
    .75 c salt
    6 c white wine vinegar
    4 c granulated sugar
    for the spice bag:
    4 cardamom pods
    2 cinnamon sticks
    3 strips lemon rind
    1 Tbsp caraway seed
    1 Tbsp cloves
    .5 bird's eye chile

    Blanch and peel shallots. Make sure root ends stay intact, or shallots will disintegrate during cooking.

    Place peeled shallots in large glass bowl. Cover with cold water and add the salt. Mix until dissolved.. Weight shallots down (with a plate works) and leave for 24 hours.

    0
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    Chicken Tikka Masala

    Chicken tikka masala

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

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

    Bacon-wrapped Scallops with mushrooms

    Prosciutto wrapped scallops

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

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

    Preheat oven to 375F

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

    Fried Rice

    Fried Rice

    This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

    Serves 4 as a side dish:

    Ingredients
    1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
    2 eggs, lightly beaten

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

    Chicken Satay

    Chicken Satay

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

    Ingredients:

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

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

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

    Chinese Chicken Salad

    Chinese Chicken Salad

    I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.

    Salad:

    4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
    5-10 snow peas, washed and sliced into 1/2" wide pieces
    5-10 thin strips red pepper
    10-20 thin slices carrot (made on grater/peeler)
    10ish thin slices cucumber
    2 green onions, sliced

    4
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    Fried Potstickers

    Potstickers Fried

    When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

    Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

    The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

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

    Jon's Chili

    Chili

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

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

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

    Dolmades (Stuffed Grape Leaves)

    Dolmades

    We really enjoy the vegetarian dolmades (grape leaves stuffed with rice and other sundies) from Eastern Market, and so we thought we'd try and make them ourselves. We found grape leaves in brine at the supermarket and went from there. While I do enjoy cooking "projects," I have to admit that this one is pretty labor intensive. It's delicious, but undertake with caution.

    I cobbled together the recipe from online sources.

    Makes about 40 dolmades.

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

    Yogurt Dips

    Shallot Yogurt Sauce/Dip

    I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

    Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

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

    Shrimp Saganaki

    Shrimp Saganaki with sauteed Kale flowers

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

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

    Kale with Bacon, Cranberries, Onions, and Cheese

    Kale and Bacon

    Makes a nice side dish for two. Any type of kale will do, Very easy to double, triple, etc until pan size becomes limiting factor.

    Courtesy of the Washington Post Express (page 36).

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

    Sharon's egg and chile souffle

    Hatch Souffle

    3 large Hatch green chiles; roasted, chopped and seeded
    1/2 lb. Monterey Jack Cheese, grated
    6 Eggs
    8oz sour cream

    Serves 4

    Preheat oven to 375 degrees.

    Layer chiles with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

    Mix the eggs and sour cream until foamy, and pour over the chiles and cheese.

    Bake for 35 minutes until it puffs like a souffle....

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

    Audrey's Cole Slaw

    Cole Slaw

    I learned to make this by watching my mom, so I don't really have an exact recipe. But, this is my best guess:

    1/2 green cabbage, shredded with "slicer" disk in food processor
    1/2 cup mayonnaise
    1/8 cup of sugar
    2-3 Tbsp apple cider or red wine vinegar
    1/2 tsp of horseradish (red or white, doesn't really matter)
    Fresh-ground black pepper to taste
    Optional: slivers of apples, raisins, or halved grapes - for a little extra sweet explosion

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

    Pumpkin Saffron Bisque

    Pumpkin Saffron Soup

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

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

    Pumpkin Pie

    Pumpkin Pie

    We tried making pumpkin pies from scratch (like, starting with a pumpkin scratch), but we never quite got it to come out right. We've reverted to Jon's grandmother's closely-guarded recipe, which comes from the side of a Libby's can:

    1 can Libby's pure pumpkin
    1 can (12 oz) evaporated milk
    2 large eggs
    ¾ cup sugar
    ½ tsp salt
    1 tsp cinnamon
    ½ tsp ginger
    ¼ tsp cloves
    ¼ tsp allspice (optional)
    1 pie crust

    Mix together sugar and spices in a small bowl.

    2.5
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    Pumpkin Ravioli

    ravioli.

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

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

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

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

    Stuffed Cherry Peppers

    cherry peppers.

    Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

    Ingredients
    12 hot cherry peppers
    5 ounces fresh goat cheese
    12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
    12 medium-sized fresh basil leaves
    1 clove garlic
    1/2 C Extra Virgin Olive Oil
    2 T Sherry Vinegar
    1/2 t salt
    6 basil leaves, coarsely chopped

    Preparation
    Crush the garlic and add it to the olive oil. Set aside.

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

    (Lightly) Candied Pecans

    CandiedPecans

    Jon's grandmother has a pecan tree in her yard. Two years ago, it was very prolific and we received a huge bag of pecans to bring back to DC. Having now waited two years for Jon to make a pecan pie, I decided to candy some of them. Note these are not the heavily sugared pecans you would have as a dessert, but more like a salad topper.

    From http://www.slashfood.com/2006/10/24/candied-pecans-easy-and-addictive/

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

    Guinness Cottage Pie

    Guinness Cottage Pie/Stew

    This is an abomination, mixing in Guinness into a cottage pie.
    The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

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

    Jon's Garden Salsa

    Salsa and chips

    I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

    You can also see this recipe in a much more amusing flowchart form (PDF)

    4
    Your rating: None Average: 4 (3 votes)

    Spanish Tortilla

    Cutting in to a Spanish Tortilla

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

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

    Chicken Enchiladas

    Chicken Enchiladas - mixed

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

    Ingredients:
    Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
    Green chiles (hatch/anaheim chiles, canned works)
    1 Onion, chopped
    Flour tortillas (don't listen to Jon when he says Corn tortillas are okay)
    Enchiladas Sauce (see below)
    Jack Cheese (Pepperjack, if you want a little kick)

    Make Enchilada Sauce
    Mix together:

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

    Salsa Verde

    Verde Salsa

    A good, staple salsa verde recipe that balances the tartness of the tomatillo with a nice char and some spice. Makes about 2 cups.

    • 8 medium tomatillos, husked, rinsed
    • 3-4 fresh chiles (a mixture of jalapenos and poblanos creates a nice flavor)
    • 8 unpeeled garlic cloves
    • 1 cup (packed) fresh cilantro
    • 1 small white onion, roughly chopped
    • Juice of 1 lime
    3
    Your rating: None Average: 3 (2 votes)

    Fish Tacos

    Fish Taco

    A great, simple summer taco recipe

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

    Persian Chicken Kabab (Jujeh Kabob)

    Chicken Kababs

    Great!

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

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

    Falafel

    ... or you could just buy falafel mix and add water. We didn't actually follow this recipe, but it looks good.

    http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm

    0
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    Melon and Mint Tabbouleh

    Melon and Mint Tabbouleh

    A twist on a classic mediterranean salad. The melon makes it sweet instead of savory. Any kind of melon will do. Should keep in the fridge about 5 days. The lime juice will slowly absorb into the bulgar, so add extra lime each day to bring back the tang.

    http://www.epicurious.com/recipes/food/views/Melon-and-Mint-Tabbouleh-12...

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

    Grilled Lamb and Fig Kabobs

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

    http://www.epicurious.com/recipes/food/views/Grilled-Lamb-and-Fig-Skewer...

    0
    Your rating: None

    Fresh Mango Salsa / Chutney

    Mango Salsa

    This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

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

    Ragda Patties

    Ragda Patties

    IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

    For the Patties (can be done ahead):
    3 large Potatoes
    1/2 tsp ginger, grated
    1/2 tbsp Garam Masala
    1/4 tbsp Turmeric
    2 Tbsp Bread crumbs
    Oil

    Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
    Add spices, mix and knead well into a dough.
    Add the bread crumbs and knead well.

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

    Yogurt Sourdough Bread

    this recipe uses the sourness and bacteria from yogurt to fake a sourdough. It's not fantastic, but it's a lot easier than feeding a starter all the time.

    * 1/2 cup plain, nonfat yogurt * 2/3 cup water * 1 tablespoon lemon juice * 1 tablespoon margarine or butter, softened * 3.25 cups bread machine flour * 1 tablespoon sugar * 1.5 teaspoon salt * 3 teaspoons regular active dry yeast OR * 2.75 teaspoons bread machine or quick-acting active dry yeast

    Bake on French Bread cycle

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

    Egg Bread

    This recipe, from Diana's Desserts tasted great, but was not the best for the bread machine - it was super flaky/crumbly, and took some serious effort to extract. Perhaps using the machine to make the dough and then continuing in the oven would work better?

    Ingredients for 1 Pound Loaf:
    1/2 cup milk
    1 large egg
    1 tablespoon butter or margarine, cut up
    3/4 teaspoon salt
    2 cups bread flour
    1 tablespoon granulated sugar

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

    Shahi Paneer

    Shahi Paneer alone

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

    Modified from Food and Wine.

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

    Lamb with Feta Sliders

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

    http://www.thehungrymouse.com/home/2009/06/17/lamb-sliders-with-...

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

    Mediterranean Style Hummus

    Hummus

    Adapted from a blog that apparently isn't public anymore.

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

    Shrimp Tikka

    Shrimp Tikka

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

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

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

    Stuffed Mushrooms

    Stuffed Mushrooms

    Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

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

    Potato Latkes

    Latkes

    Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and theLos Angeles Times. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

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

    Bernice's Brisket

    Bernice's Brisket

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

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

    Truffle Cream Sauce

    Truffle Cream Sauce with Agniolotti, served with salad and a roll

    Inspired by the best meal we had in Paris, at Un Jour a Peyrassol. Goes with the potato gnocchi.

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

    Potato Gnocchi

    Making Gnocchi

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

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

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

    Pecan Pie

    Pecan Pie

    Originally from Dear Abby / Houston Post, via Mom

    1c white Karo syrup
    1c brown sugar
    1/4t salt
    1/4c melted butter
    1t vanilla

    Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.

    Add:
    3 eggs (slightly beaten)
    1 heaping cup pecan halves
    squeeze of lemon juice

    Stir together.

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

    Pie Crust

    Another recipe from Mom: the ever-useful pie crust, that can be filled with fruit, sugar and cinnamon/allspice to make all kinds of pies/cobblers, or with omelette fixin's for a quiche, or spread flat and add some OJ in place of water and make a dessert "pizza crust" to top with marscarpone and berries/sliced fruit...

    After many years, I've begun adapting it. The Kitchn has a great alternative recipe that I have incorporated.

    Basic Recipe

    This makes dough for three 9" crusts

    4 1/4 cups all-purpose flour

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

    Turkey and Dressing

    Turkey and Dressing 2013

    This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and brine it for three days. If frozen, it will need to thaw, in the refrigerator, for several days. Follow the directions that come with the turkey.

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

    Jerk Chicken

    C.R.A.P.

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

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

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

    Grill over high heat for ~15 minutes, turning often, or broil in the oven using the guidance below:

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

    Seafood coconut rundown

    Mackerel rundown with johnny cakes

    Classic Caribbean "rundown" stew - best served on rice with fried johnnycakes or "festival".

    1/2 lb salted or smoked mackerel, deboned and skinned (can also use mussels, or bite-sized mixed seafood). If using salted mackerel: rinse it, and then cover it with boiling water for ½ hour to extract some of the salt.
    2 cans of coconut milk
    ½ yellow onion
    5 cloves garlic
    3 stalks chopped scallion
    2 diced plummy (roma) tomatoes
    1 habanero pepper sliced
    ½ cup cubed pumpkin / butternut squash (optional)
    1/2 cup white wine (optional)
    Ground black pepper
    Thyme
    Cooking oil for sautéing

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

    Gallo Pinto

    Gallo Pinto

    Gallo Pinto is a stable Nicaraguan dish of rice and beans. It goes great with carne asada for dinner, or with fried plantains and cheese for a hearty breakfast.

    Makes a lot. Halve for a more reasonable yield.

    • 2 cups small "centroamerica" red beans.
    • 1 small or medium onion
    • 3 cups (700 ml) chicken broth (could sub in vegetable broth to make it vegetarian)
    • 2 cups (350 ml) precocido / parbroiled white rice
    • ½ teaspoon (2.5 ml) salt
    • 1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Jamaican Rice and Peas

    Rice and Peas

    2 cans dark red kidney beans
    1 can coconut milk
    3 cups water or broth
    2 cups rice
    1 scotch bonnet or habanero pepper, whole
    4 T butter
    salt, pepper and thyme

    In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

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

    Purpled Salmon with Mushrooms

    Purpled Salmon with mushrooms, Photo by Jon

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

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

    Mediterranean Seared Salmon

    Mediterranean Salmon

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

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

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

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

    Fresh Tomato Tart with Chevre

    Tomato Tart

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

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

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

    Pizza

    Pizza

    Makes 2 12" round pizzas.

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

    Dough

    make about 2 1/2 hours before serving

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

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

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

    Veggie (TVP) Chili

    TVP Chunk can often be found in Caribbean markets

    3 cups TVP beef Chunk or mince
    1 bag (4 c) Brown Lentils
    1 cup red peas, soaked overnight, or 1 can (optional)
    1/4 cup chili powder
    1/4 cup cumin
    1 tbsp sage (if fresh, finely chopped)
    1 scotch bonnet or habanero pepper
    4 jalapenos
    2 limes worth of juice
    2 c cheddar cheese
    black pepper
    2 smallish medium onions, diced
    6 cloves garlic, minced
    32oz crushed or diced tomatoes
    1/2 cup cilantro, chopped
    1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)

    1.5
    Your rating: None Average: 1.5 (2 votes)

    Jamaican Coconut Soup

    Coconut soup

    Inspired by a soup served at Hotel Mockingbird Hill, Jamaica, which is captured here and here.

    Serves 4-6 as a side

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  • 2 cups vegetable broth
  • 2 cans (28oz) coconut milk (milk of two dried coconuts)
  • 2 tbsp butter or coconut oil for frying
  • 8 cloves garlic, sliced
  • 1/2 medium white onion
  • 1 sprig of thyme
  • 1 tsp salt
  • 4
    Your rating: None Average: 4 (1 vote)

    Mike's Potato Soup

    Potato Soup

    From @MikeCotton

    5 pounds baking potatoes
    1 pound butter
    1 pound applewood smoked bacon, chopped
    1/2 pound medium cheddar, grated or finely diced
    5 cloves garlic

    1 1/2 teaspoons dried thyme
    sea salt, black pepper to taste

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

    Prep

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

    Venezuelan Chicken caldo

    Venezuelan Caldo

    Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

    I was making turkey carcass soup (http://audreyandjon.com/recipes/turkey-carcass-soup) and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

    1 liter turkey broth/soup with ~ 1 cup of turkey meat. It's best if there's still some turkey fat included.
    1 can diced tomato

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

    Turkey Carcass Soup

    Turkey Soup

    This soup is a great way to use up some of the leftover shreds from turkey and dressing.

    1 onion
    1 rib of celery, chopped
    1 carrot, sliced
    Other veg: mushrooms, bell pepper (optional, chopped)
    pearled barley, rice, or noodles (if using barley, ~¼ cup per quart of broth)

    Make broth from the turkey bones, and take out as much as you want for soup - chill and skim off the fat.

    Saute chopped onion, celery and pepper in a soup pot with olive oil. Add broth and bring to a boil, reduce, add grain, simmer for 10 minutes.

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

    It's Bean a Long Thyme soup

    Soak overnight: 3 cups dried black beans 2 cups dried black-eyed peas 2 cups dried pintos Other beans as available

    Rinse and cover with 2" of water add 32oz of veg stock salt port (4 slices of fatty bacon work well!) 2 cans diced tomatoes 2 jalapenos, chopped (or 1 scotch bonnet or habanero, left whole) 2 medium onions, diced 4 cloves garlic, minced
    spices to taste (use a LOT, beans soak it all up):

    salt
    pepper
    rosemary
    thyme
    cumin
    chili powder or (better) powedered chipolte peppers
    a dash each of:
    allspice
    paprika

    bring to a boil, add:
    1 cup green lentils

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    Sunchoke Bisque

    Sunchoke Bisque

    (serves 6)
    3 tbsp olive oil
    1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
    2 waxy potatoes like Yukon Gold
    1 celery rib (optional)
    1 onion
    5 cups stock
    3 cloves garlic, minced
    1 bay leaf
    3/4c milk or cream
    salt and pepper to taste
    croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

    2.5
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    Tortilla Soup

    Tortilla Soup (detail)

    6 tablespoons cooking oil
    8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
    2 onions, chopped
    6 large cloves garlic, smashed
    1 tablespoon paprika
    5+ tablespoons ground cumin
    4 tablespoons chili powder
    2 teaspoons cayenne pepper
    1 1/2 quarts canned low-sodium chicken broth or homemade stock
    3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    2 bay leaves
    2 1/2 teaspoons salt
    1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

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

    Dal

    Dal
    • 1 ½ cups red lentils, washed and drained
    • 1 ½ tbsp. ghee
    • 1 large onion, finely diced
    • 3 cloves garlic, minced
    • 1 tbsp. grated fresh ginger
    • 2 small chilis or ½ tsp. dried red chilli flakes
    • 1 tbsp. curry powder
    • 1 tsp. ground coriander
    • 1 tsp. ground turmeric
    • ½ tsp. ground cumin
    • ½ tsp. ground cinnamon
    • 1 tomato, finely diced
    • 4 cups water or veg stock
    • salt & pepper to taste

    In a large pot over medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.

    2
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    Chinese Long Beans

    Long beans

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

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

    Arepa

    Arepas

    The Arepa is the Venezuelan staple, and their version of meat-in-bread. They're very filling, if hard to get the flour for. Online, Amigo Foods offers it (Harina P.A.N.), and often you can find it at more Latin-oriented groceries (Austin: Fiesta almost always has it. In DC, I've found it at La Casa Latina on Georgia near Piney Branch and at Caribbean Market II on New Hampshire near Takoma Park)

    3
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    Cornbread

    Cornbread

    Cornbread from scratch. The "one kit" recipe is for one normal-sized loaf. The "three kit" recipe is for Turkey and Dressing. When making cornbread for dressing, do not use stone ground cornmeal for the cornbread...although it makes great cornbread, it makes lousy dressing, it absorbs too much liquid.

    One Kit
    1 c. yellow cornmeal (Not stone ground)
    1 c. flour
    1 T sugar (optional if you are not feeding Yankees)
    4 t. baking powder
    1/2 t. salt
    1 c. milk
    1/4 c. shortening
    1 egg

    Three Kits
    3 c. yellow cornmeal (Not stone ground)

    4
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    Peasant Bread

    peasantbread-withbisque.jpg

    Thick and crusty, relatively easy to make. Bonuses, it has almost no fat (it uses steam to keep it moist, but this means it doesn't last long. It's easy to add creativity to the recipe with herbs and cheese. However, this bread is fucking excellent right out of the oven with soft butter and honey.

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

    Naan

    Naan

    These naan are nice and buttery and go great with all indian foods. Easy to prepare ahead of time and refrigerate. The texture's not quite right (probably due to my lack of a tandoor), but they're still pretty excellent.

    4.5
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    Pupusas

    SALVADORAN PUPUSAS By Graciela Fortin-Magana

    Preparing the dough
    There are different brands of tortilla flour to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag and make as much dough as needed. Once the dough has been prepared set it aside while you prepare the filling.

    Three Fillings
    CHEESE
    3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta)
    3 or 4 tablespoons of heavy cream

    3
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    Drinker's Choice

    Drinker's Choice

    In Austin, there used to be a fantastic Turkish restaurant called Ararat - one of Austin's best kept restaurant secrets (that everyone knows). They had bellydancing all weekend and live bands during the week, and some of the best middle eastern food you'll find. It was a small place with rug-covered walls that was always jam-packed.

    4
    Your rating: None Average: 4 (3 votes)

    Mango Selassie

    Mango Selassi (photo by Jon)

    Take equal parts yogurt and fresh diced mango, and puree. Add honey to taste and a few cubes of ice (~2 per cup of yogurt), and blend until ice is mixed up and the mixture is a bit fluffy.

    Pour 4/5 of the mixture into a separate container, add green food coloring to the remaining 1/5, blend until green.

    Pour the green-color mango lassi into the bottoms of the cups. Pour half of the plain (yellow) mango lassi over the back of a spoon into the cups. Some will add to the height of the green, so it should end up roughly equal.

    2
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    Asparagus and Parma ham frittata

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

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

    1. Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.
    2. Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.
    0
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    Wild Mushroom Arancini

    Arancini

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

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

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

    Tuna with Basil Cream Sauce

    From great-chicago-italian-recipes.com

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

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

    2
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    Crab Carbonara with peas

    From great-chicago-italian-recipes.com:

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

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

    Crabmeat Remick

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

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

    2
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    Grilled Salmon with Peach-Bourbon BBQ Sauce

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

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

    1.5
    Your rating: None Average: 1.5 (2 votes)

    Lebanese Tabbouleh

    Tabbouleh

    From Epicurious

    1/2 cup fine bulgur
    3 tablespoons olive oil
    1 cup boiling-hot water
    2 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
    1/2 cup finely chopped fresh mint
    2 medium tomatoes, cut into 1/4-inch pieces
    1/2 cucumber, peeled, cored, and cut into 1/4-inch pieces
    3 tablespoons fresh lemon juice
    3/4 teaspoon salt
    1/4 teaspoon black pepper

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

    Pistachio-Crusted Halibut with Spicy Yogurt

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

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

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

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

    Brick Chicken

    Brick Chicken

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

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

    Olive oil

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

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

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

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

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

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