The New York Times - Breaking News, World News & Multimedia. Breads. Shrimp dishes. Hummus with Spiced Beef and Pine Nuts Recipe - Reem Acra. Barbacoa Beef Tacos with Two Sauces Recipe - Roberto Santibañez. Meat and Potato Skillet Gratin - Recipes. A Stellar Farro Salad From Charlie Bird. Salad dressing. Over-the-Top Mushroom Quiche Recipe - Thomas Keller. 1 tablespoon vegetable oil 1 pound oyster mushrooms, stems trimmed and large caps halved or quartered 1 pound white mushrooms, thinly sliced Salt and freshly ground white pepper 1 tablespoon unsalted butter 2 small shallots, minced 1 tablespoon thyme, chopped 3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces) Buttery Pastry Shell 2 cups milk 2 cups heavy cream 6 large eggs, lightly beaten Freshly grated nutmeg Preheat the oven to 325°.
In a very large skillet, heat the oil.
Eech - Bulghur Salad. Drinks. Deserts. Recipe: Roasted Leg of Lamb with Exotic Sumac Rub. Recipe: Roasted Leg of Lamb with Sumac Rub by Todd Knoll on March 12, 2012 Inspired by my wife’s Greek family heritage, this Roasted Leg of Lamb recipe makes for a fun, festive main course at a winter dinner party, with its warm spices and rich flavors.
The sumac dry rub–product of tinkering with my newest kitchen gadget, a dehydrator–is easy to prepare in advance and brings an exotic touch to the meat. I was also flattered that Wine Enthusiast selected this dish as its recipe of the month in the December 15th issue. Learn more about dehydrating fruits, vegetables and herbs in our new edition of Estate Tales. Recipe: Roasted Leg of Lamb with Sumac Rub Summary: Ideal for your last dinner party of the winter season, this recipe is both bold in flavor and simple to prepare, allowing the cook to spend more time enjoying guests. Ingredients ~ For the Sumac Rub: For the Leg of Lamb: Instructions ~ To make the sumac rub, combine all ingredients and pulse in a spice or coffee grinder.
Accordion Potatoes Recipe - Kay Chun. Ignacio Mattos’s Grilled Favas. Every week -- often with your help -- FOOD52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: Fava beans lose their prissy reputation. If you're shelling fava beans for more than just yourself -- cracking open each chubby pod, peeling away every bean's little green wetsuit, and leaving a massive pile of detritus in your wake -- you either love that person with unshakeable devotion, or you are a restaurant prep cook. As we know, the most infamous lover of favas preferred to dine alone. Of course, you can get resourceful, and double-peel just enough to scatter through a pasta course or top a crostini, and you'll appreciate each tender, denuded bean all the more. But still -- if this is what you think you're committing to every time you buy a pound of favas, aren't you that much more likely to let the season pass by?
Baltimore-Style Crab Cakes Recipe - Andrew Zimmern. Author Name: Don Johnson Review Body: I agree with your comments on how people ruin crab cakes today.
But I live in Maryland and eat Baltimore crab cakes often and Mr. Zimmerman, it ain't authentic without a pinch of Old Bay Seafood Seasoning! Review Rating: 3. How To Cook Quinoa. Unlike rice and barley, quinoa is a newer grain in our American cooking experience.
Since we still find ourselves looking up how to make a simple pot of rice, we're pretty sure that we're not alone in having to google how to make quinoa every single time we get to the stove to make some. In an attempt to remedy this simple problem once and for all, here's a basic recipe for quinoa. Hopefully this time we can all finally commit the recipe to memory. Basic Quinoa Recipe One cup quinoa Two cups water or stock Olive Oil (if you like things to taste a little richer) 1/4 teaspoon of salt (only if you aren't using store-bought stock!) First, rinse the quinoa. Then, dry toast the quinoa in a saucepan with a drizzle of olive oil and cook for one minute until the water has evaporated from the rinsed quinoa. Turn off the heat, remove from the burner and allow to stand covered for five minutes.
Salads. Jim Lahey's No-Knead Pizza Dough recipe from Food52. Pasta. Fish. Buttermilk Biscuits Recipe. Pork. Veggies. Sauces. Sitewide Search - Brooklyn furniture stores. Baked goods. Korean seasoning. Chicken. Turkey. Soup. Lidia's Italy: Recipes: Frico with Potatoes and Montasio Cheese. 1 medium baking potato, 1/2 pound2 tablespoons extra-virgin olive oil1 small onion, sliced (1/2 cup)½ cup scallions , thinly sliced¼ teaspoon kosher salt, or coarse sea salt freshly ground black pepper½ pound Montasio cheese, shredded Cook the potato in a pan of gently boiling water just until it is easily pierced with a sharp knife, all the way through, but still intact and not mushy.
Drain and cool the potato, remove the skin, and slice it into neat 1/4-inch thick rounds. Pour the olive oil into the skillet, set over medium heat, and scatter in the sliced onion and scallions. Cook for a minute then scatter the potato rounds in the pan. Toss and tumble the potatoes with the onion and scallions and season with the salt and grinds of black pepper. Pile the shredded Montasio on top of the vegetables. Expiration Dates For 23 Types Of Food. French in a Flash: Pissaladière Pasta. [Photographs: Kerry Saretsky] This dish is sacrilege.
Food52: The Festive Party Snack: Candied Cranberries. Need a holiday hand?
We've got you covered with two straight weeks of Holiday Survival Recipes -- the ones you can rely on to keep your guests (and you) feeling festive. Today: The festive party snack. We're always a fan of three-ingredient recipes. Sweet-and-Sour Balsamic-Glazed Spareribs from Vinny Dotolo and Jon Shook of Animal. [Photograph: Johnny Miller] Leave it to carnivores Vinny Dotolo and Jon Shook, the fearless chefs behind the meat-centric LA restaurant Animal to give us a platter of blackened, sticky ribs, as documented in Adam Roberts' new book, Secrets of the Best Chefs.
The recipe involves a two-step cooking method. The ribs are first slow-roasted with thyme sprigs to suffuse the meat with an earthy herbaceousness.
Guisado de Pollo (Chicken and Potato Stew) Recipe. Enlarge Credit: Todd Coleman SERVES 6–8 ¼ cup canola oil1 ½ lbs. boneless, skinless chicken thighsKosher salt and freshly ground black pepper, to taste1 small white onion, chopped1 medium carrot, chopped1 red bell pepper, stemmed, seeded, and finely chopped1 cup finely chopped fresh or canned pineapple1 tsp. ground cumin1 tsp. dried thyme6 cloves garlic, minced2 canned chipotles in adobo sauce, finely chopped1 jalapeño, quartered lengthwise1 lb.
Yukon gold potatoes, peeled, cut into ½" cubes4 cups chicken stock3 sprigs epazote (available at melissas.com) or cilantro1 (15-oz.) can whole peeled tomatoes in juice, crushed3 tbsp. capers, rinsedJuice of 1 lime 1. Heat oil in a 6-qt. saucepan over medium-high heat.