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Nom Nom Nom.
This Polish-American recipe for unstuffed cabbage is from my friend Bobbie. She is Polish to the core and loves traditional cuisine, but doesn't always have the time to make things the Old World way. To satisfy her cravings for golabki or stuffed cabbage, she makes this recipe for her family. See her Pan Pierogi recipe, another way to have traditional flavors in half the time. Unstuffed cabbage is a good candidate for potlucks, brunches, football parties and more. Try it with Polish rye. Makes 6 servings of Bobbie's Unstuffed Cabbage
Stir-fries feel so easy and undemanding. This one is even more so because it has cellophane noodles right in it, making it a one-dish meal. Soaked dried mushrooms add flavor to the stock.
A classic French remoulade is usually prepared with homemade mayonnaise. The recipe here calls for the store-bought kind, combining it with capers, apples and celery.
These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.
Notes: These easy puffs are especially good made with strongly flavored, aged white English, Irish, or Canadian cheddar. We like to use an imported sea salt with pretty, crunchy crystals, such as fleur de sel, Halen Môn, or Maldon, but any coarse sea salt will work. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.
At the adorable regional-American Redhead tavern in Manhattan's East Village, the specialty is chef Meg Grace's stellar fried chicken. Other top new fried-chicken destinations: Art and Soul in Washington, DC, and BarBers Q in Napa, where every Sunday night is fried chicken night.
Here is my version of a good English country classic ? pork, apple and Stilton. Great pub grub!
When you need comfort food for a crowd, this classic chicken pot pie recipe is the one you need. The recipe includes a savory pot pie filling that you prepare in a stock pot and also offers the ease of using refrigerated pie crusts.
You'd expect to find lamb chops grilled with rosemary, but the sauce, a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise. You'll want to choose seedless grapes for this recipe.
Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It?s such an everyday cupboard product that you?ve probably never thought to make your own. But if you?re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It?s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes ? simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.
My mantra this year is not to waste any food at Christmas, and this pudding is a perfect example of how a simple packet of filo pastry can turn leftovers or unwanted gifts into a cracking new dessert. The pastry is a great vehicle to add crunch and, with the grated fruit and that surprise burst of chocolate at the heart of the strudel, no one will know that pudding is essentially made from leftovers.
These take just a brief turn in the pan--slicing the sprouts cuts down on their cooking time. The dish's sweet, buttery flavors mellow the bite of the Brussels sprouts.
Smoked sausage links are always a good idea for a hearty appetizer buffet and will be the first item to disappear.
Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.
The reserved potato starch helps bind the potato-onion mixture and adds heft to this traditional Hanukkah treat. Use the shredding blade of a food processor for the quickest prep and the fluffiest texture. Thoroughly combine the potato and onion, as the onion helps prevent discoloration. Serve latkes with applesauce and sour cream.
Enjoy this recipe for Pineapple Rum Upside Down Cake. It's a family favorite.
This delicious sorbet is tart, intense, and refreshing, thanks to the combination of passionfruit and raspberries. It's very easy to make. You can use fresh or frozen raspberries, or half strawberries and half raspberries. Frozen passionfruit pulp is available from Goya Foods, and I have found it at many supermarkets and latin markets. You can make this sorbet with or without an ice cream maker, although it will probably be slightly smoother and less icy if you use a machine.
This white chili recipe uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread.
One part open-faced ham-and-cheese omelet and two parts crustless quiche Lorraine, this frittata combines Canadian bacon with sautéed shallots, Gruyère cheese, and a bit of thyme for a dish that’s equally appropriate for breakfast or for a light dinner. What to buy: Canadian bacon is often sold in 6- or 8-ounce packages. We made this frittata with both amounts and found it delicious either way. Game plan: A frittata goes well beyond breakfast—try it between slices of toasted baguette for lunch or paired with a green salad for dinner. This recipe was featured as part of our Cold-Weather Comfort Food menu.
This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.
This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
This spiced fruit can be chopped and stirred into couscous or served with ham. For optimum texture and flavor, refrigerate the kumquats for two weeks before they're used.
Bid farewell to the traditional roasted chicken by giving it a dip in an Asian-inspired marinade. What to buy: Tamari is wheat-free soy sauce. It can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can substitute soy sauce, but check the marinade’s flavor because regular soy sauce is saltier. This recipe was featured as part of our Chinese New Year Dishes photo gallery.
This sweet treat uses common ingredients to make a simple, elegant dish that’s great for breakfast or dessert. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.
No, not Gingerbread Cookies, but rather soft, moist, spiced cake that needs nothing more than vanilla ice cream or a strong cup of coffee to accompany it. This is too tasty to wait for the holiday season to bake. What to buy: There are various intensities of molasses available, from light to blackstrap, and after trying nearly all of them we found that dark (sometimes marketed as robust) tastes best in this. Molasses can be found at health food stores and gourmet markets.
One of the great things about stews is that the low-and-slow cooking makes even the toughest cuts of meat fork-tender. This stew calls for bottom round, a lean but tough cut of beef. Tomato paste, dry red wine, beef broth, dried thyme, a bay leaf, and an assortment of vegetables round out the dish. Since this recipe makes 8 to 10 servings, it's perfect for casual entertaining or freezing extra portions for a later date.
Notes: If marinating fish, poultry, or pork, use white wine and white wine vinegar; for beef or lamb, use red. The recipe can be multiplied for larger batches; cover and chill up to 1 week. This recipe goes with Grilled Marinated Meat
I like to think of this as a happy soup. The amazing heat from the chile will really get your endorphins going and the rice is so comforting. It?s just what you need in the cold winter months. The secret to making it so good is to really work the seasoning at the end, and pimp it up with some beautiful fresh lime juice. You can vary it by using noodles instead of rice, or adding some pulled chicken or sweetcorn, but as it stands, this is a great veggie dish.
Put this on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.
For a little extra calcium in your diet, remove only the skin and leave the bones in the sockeye salmon. Tofu binds the ingredients. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers.
This simple tart makes the most of the classic combination of pears and cheese. Use any crumbly British or Irish blue cheese, if you don't like blue cheese a Cheddar cheese works just as well. Serve as a main course for a light lunch with a salad, or as a starter dish. It can be made in advance and reheated for 10 minutes in a hot oven.
A crunchy slaw unites three suppliers of vitamin C: green cabbage, brussels sprouts, and citrus.