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Nom Nom Nom.
This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It?s really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.
To read the internal temperature of steak, insert an instant-read thermometer horizontally until tip reaches the thickest part.
If you are a garlic lover, Alioli potatoes are made for you! Lightly fried potatoes covered in a warm garlicky mayonaise sauce is a perfect appetizer.
Potatoes are a staple throughout India. While Northern Indian cuisine is not known for hot and spicy dishes (unlike the southern part of the country), you can finish these deliciously zesty potatoes with 1/4 teaspoon ground red pepper for extra spiciness, if you like.
This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Parmesan cheese cups not only hold the hearty eggplant salad here but also add a salty crunch. To make them, Nick Nairn melts small rounds of grated cheese on a baking sheet until golden, then drapes them over an inverted ceramic or glass bowl to cool and harden.
Viennese Vanillekipferln are traditional Christmas fare, although this shortbread is so easy and tasty that you will want to make them all year long. This shortbread recipe is made with ground hazelnuts and vanilla sugar, although some variations use almonds and others use ground peanuts. A nice thing about these cookies is that they age well; they are much better after they cool. According to Wiki, the crescent shape came about when Vienna was celebrating one of their victories over the Ottoman empire. Makes 5-6 dozen cookies
Schiacciata is the sister dish of carpaccio, but while carpaccio?s raw, this is literally flashed in the oven so it just turns color. Obviously the better the beef the better the dish. So go for something with good marbling and a bit of integrity. It can also be served as a starter or a snack, with different salads sprinkled on top. The truffle oil?s optional, but the flavor is interesting, so give it a try because it?s something new. This whole dish is impressive and damn tasty.
Great preparation for your next Roller Derby competition, this drink—like Roller Derby itself—is no joke. What to buy: Bulleit Bourbon is praised for its high rye content and toasty aroma; Old Overholt rye whiskey may be substituted.
We baked frozen waffle fries extra-crispy for our dippers.
"Dessert is food, not just cake," says Spencer Budros, pastry chef and co-owner of Pistachio, a terrific shop in Columbus, Ohio. Pistachio sells over 50 types of "food," including a cherry-mascarpone tart with a cornmeal-cookie crust. That number will grow when Pistachio opens a restaurant next year, complete with waiters and savory dishes.
Make this salad with any whole grain, including wheat berries or barley. Vary the chopped vegetables too, if you like. But don't change one iota of the simply luscious vinaigrette made with orange juice and champagne vinegar; it makes this salad burst with flavor. Substitute raisins if you don't have currants.
You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skinlike, white membrane from each section. This recipe goes with Caribbean Sweet Potatoes and Black Beans
If you can, use arugula leaves from the garden or farmers' market; they are more peppery. Nasturtium blossoms and leaves are both edible. The flowers can be found at farmers' markets and specialty-food stores.
We like to serve this seasoning in small bowls with crudités or roast chicken.
Chef E. Michael Reidt garnishes this citrusy, summery seviche with popcorn, a nod to Peruvian and Ecuadorian cuisine. "When you go to a bar in Peru, you're given a big bowl of seviche and a bowl of popcorn with your beer," he says. "This puts them both together on one plate."
Thai curry paste, not to be confused with curry powder, is a blend of chile peppers, garlic, black pepper, coriander, and other ingredients. It comes in green and red varieties, which you'll find in the international aisle -- for this recipe, choose green.
Yummy and quick soup.
Hands-On Time: 45 min.; Total Time: 1 hr., 55 min.
Many of Madhur Jaffrey 's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.
Prep: 15 min., Bake: 1 hr., 15 min.
This traditional sidecar drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, authors of "In the Land of Cocktails."
Forget carrot sticks...the delicate pea puree in these frightful cucumber cauldrons will stir up excitement.
A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.
This amazing cake from author Alice Medrich is rich and chocolaty but also ethereal and soufflélike.
These single-serve sweets take only 10 minutes to prep, and you probably already have everything you need in the house.
This top-rated white bean and chicken chili is packed with hearty beans, chunks of chicken and tender shoepeg corn. The fresh lime juice, green chilese, cilantro and cumin all contribute to the Southwestern-style flavor.
has the texture of a potato with a haunting flavor reminiscent of artichokes or white asparagus. Some say that this thin root tastes like an oyster, thus it's also called the oyster plant. Be aware that the white flesh can discolor easily, so after peeling be sure to place it in acidulated water.
Use yellow grits for the best presentation; white grits may look gray under the mushroom topping. Make-ahead tip: Cook the grits, spoon into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.
Here is a sweet and salty snack recipe for White Chocolate-Covered Pretzels perfect for your next party.
Three-ounce Dixie cups work fine as the molds for this Indian dessert.
This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.
This classic Moroccan condiment brings lemony zing to lamb and poultry dishes. We've added saffron for earthy flavor and beautiful golden-orange color. Pack in a wide-mouth glass pint container, and attach this recipe suggestion to the gift: For subtle lemon-saffron flavor, stir 2 chopped preserved lemon slices into 2 cups cooked basmati rice.
This supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it at several parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut! This recipe was featured as part of our Build Your Own Burrito Bar menu.
The black peppercorns give this cool dessert a little kick.
As kids, Mateo Granados and his sisters loved to make this creamy rice pudding. To update the recipe, Granados likes to add chewy bits of dried fruit such as apricots, cherries or golden raisins.
Any berry that grows on thorny canes or trailing vines, called brambles, is considered a brambleberry (raspberries and blackberries are two examples). Mix berries with some sugar and a bit of thickener (flour and tapioca in this case), and you have a very simple pie. Prep and Cook Time: 1 1/2 hours, plus at least 3 hours of cooling time.
Por la Chef Ana Lorena Ascencio
Pair flavorful pasta with olive tapenade breadsticks for a superfast and delicious meal in minutes.
. This is our very favorite use for it - Persian ice, or faloodeh, a splendidly refreshing combination of rose water, lime juice, sugar, and noodles. Yes, noodles!
Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a tantalizingly unique grilled seafood dinner. A white wine sauce reduction featuring clam juice and reserved liquor turns this dish into a truly extraordinary entrée. Serve with grilled bread and a mixed green salad. Be sure to soak the wood chips in water before adding them to the grill so they'll smolder with flavorful smoke as the shellfish steam. We like the subtle, almost sweet flavor of applewood, though you can try hickory for a more assertive taste. If using a gas grill, place wood chips inside a small disposable aluminum pan; cover with foil, and perforate the foil. Place the container on the cooking grate with the Dutch oven in step 3.
Prep: 10 min., Cook: 22 min. You can make this a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving. This recipe goes with Caramelized Onion-Cranberry-Cream Cheese Bites