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Although the tomato mixture and tangy lemon marinade complement the full-flavored chicken thighs, you can use this same preparation with tuna steaks. Roast the tomatoes while the chicken marinates. Garnish with fresh parsley.
This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. It?s best grilled over hardwood charcoal with the addition of pimento wood chips. (For a source, go to www.pimentowood.com.)
These flavorful vegetarian tacos are filled with savory mushrooms, spicy poblano peppers, and sweet onions. A variety of garnishes make this a fun hands-on meal. What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets.
You can start marinating the tofu mixture a full day ahead.
Most cooks reserve gravy-making for their annual Thanksgiving turkey pan drippings. But delicious gravy doesn’t need the Thanksgiving holiday or a bird. Tease out flavor from sautéed shallots and marry them with a light roux and some chicken stock. Spoon it over mashed potatoes or serve as a dip with potato tots.
. These little fist-sized gems called out to me so I bought an armful without knowing how I'd cook them. I didn't want to torture them too much, but wanted a warm, comforting dish to go with some grilled pork chops on a rainy night.
Baby leeks are just small leeks and there are two things that are exciting about them: a) the fact that they haven't had the time to develop many green leaves or the fibrous structure that can sometimes make them stringy, and b) they're definitely sweeter. For me, they signify late spring to summer cooking. The purpose of quickly boiling them in water and then roasting them, as I've done in this recipe, is to make them deliciously soft and then to caramelize them so they develop a robustness that makes them wonderful served over or next to fish and meat. They will also add an interesting flavor to pastas or soups. When I have friends round for dinner, I do everything in the method below in advance apart from roasting them, so all I need to do is flash them in the oven for 10 minutes.
Cooking these slightly sharp-flavored onions agrodolce style (in a sweet-and-sour sauce) turns them into meltingly sweet little morsels. They’re substantial enough to work on their own as a side to your next roast, and the leftovers are tasty when rewarmed, chopped coarsely, and tossed with mixed salad greens for something akin to a warm bacon vinaigrette. What to buy: Cipollini are small, flat red or yellow onions, commonly seen in markets from late fall through winter. Game plan: To make cutting the bacon easier, chill it in the freezer about 20 to 25 minutes until it firms up. This recipe was featured as part of our Cooking with Winter Ingredients story.
Fresh mint brightens the flavor of this cooler.
There's just nothing like the aroma of muffins coming out of the oven first thing in the morning. I just know you'll enjoy this muffin recipe. Want to make these muffins extra special? Serve them with Orange-Cream Cheese Butter.
Prep: 15 min., Chill: 1 hr. Pico de Gallo is best when made the day you plan to serve it. Prepare it early the morning of the party and spoon atop a fried egg or in an omelet; just be sure to save enough for the pork. This recipe goes with Tortilla-Crusted Pork
At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there's plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.
Prep: 8 min. This delicious snack also doubles as a sandwich spread for grilled chicken, steak, and veggies.
These sweet, juicy shrimp taste of fragrant mint and lime, their aromas amplified by rum.
A small amount of cream is all it takes to make these mushrooms taste luxurious.
Creamy yogurt with okra is a delicious pairing.
Mix together diced plums, crystallized ginger, and vanilla ice cream for a frozen dessert that is packed with unique flavors.
We tried this recipe with fresh strawberries first, but they didn't hold their shape as well as frozen ones.
! Seriously, I hope I don't sound like a broken record, but simple yet fresh potato salads are one of the best summer side dishes. They can even double as lunch or dinner, especially with a little shredded chicken thrown in. This is yet one more quick potato salad, a warm hash of potatoes, shallots, and cumin — there's only about six main ingredients, but it tastes so deliciously toasty and complex!
Susan Spicer, Bayona. Susan has been one of New Orleans' most popular chefs ever since she opened Bayona in 1990. Despite apprenticing in New Orleans and Paris, her recipes extend far beyond just French and Creole cooking to incorporate all the best flavors she can find, as in this salad, which uses a simple dressing to accentuate fresh vegetables and fruit. Prep: 20 minutes; Cook: 7 minutes.
This is a delicious complement to holiday ham and turkey. Spread it on a grilled chicken sandwich or over the crust of a quiche before adding the filling. Straight from the jar, it makes a bold and spicy dip for egg rolls. Look for bargains on packets of dry mustard at wholesale clubs and specialty markets, or order online at www.penzeys.com.
Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics section are labeled safe for food use. Or purchase at kingarthurflour.com.
Try this easy-to-make sauce over pasta or as a dip for breadsticks. This recipe goes with Parmesan-crusted Calamari Kebabs
Fresh lemon juice offers a tart tang to this beverage.
Seafood lovers will rave about this unique twist on classic grilled pizza. Grill homemade pizza crust dough over high heat until blistered, then top with littleneck clams that have been sautéed with shallots, garlic, and dry white wine. If you're short on time, use canned whole baby clams instead. Use the cooking liquid from the clams—which contains the clams' flavorful liquor—to make clam chowder, or as the sauce base for linguine with white clam sauce. The liquid can be frozen for up to three months.
Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.
Put on a show with a display of these patriotic cookies.
Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.
A hot toddy is a cool-weather glass of cheer with limitless combinations of spirits. Few ask whence the “toddy” in hot toddy comes. This is good, because nobody knows. The closest connection seems to be the name for the sap of an Asian palm tree, but no mention of this ingredient appears in the recipe. Although popular at ski resorts and inns, the hot toddy is not common in most cocktail lounges. This homey drink is best prepared at home. Despite its name, the hot toddy should not be served too hot. Heat the mixture in a chafing dish or saucepan until just before boiling, and let it cool a few moments. For added flair, you may also use a hot poker.
Though the Romans claim to have invented this astonishingly simple and mouth watering dish, some say spaghetti alla carbonara was developed by Umbrian charcoal burners. Others say it was invented as a way to use bacon and eggs bought on the black market from American service personnel during the Second World War. In any case, spaghetti alla carbonara is one of the few dishes in which bacon can be substituted for the pancetta or guanciale.
Time: 5 minutes, plus 30 minutes to steep.
Pisco is a very unusual tasting grape brandy made from the muscat grape in Peru and Chile. The Pisco Sour is the leading cocktail in both countries, and like the Bloody Mary in this country, everyone thinks his or her recipe is the best, including me. This recipe was featured as part of our Best Picture Cocktails story.
What's better than a chocolate brownie? A chocolate-glazed brownie.
Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for the Chocolate-Dipped Caramallows.
Fancy buttercream flourishes topped with nonpareil gumdrops make this dainty cake look grand. Fill a five-inch cake pan with two cups of your favorite batter, then cut finished cake in half horizontally to form layers. Bake leftover batter into mini cupcakes.
Here is apple cake that is simple to make but elegant enough to serve for Sunday brunch or bring to a pot luck. Sized to fit an American 9 by 13 inch pan, this apple cake will lend itself to many variations. Add cinnamon to the apples or the glaze, or make the glaze with brown sugar for a New World twist. Makes one, 13 x 9 inch cake, about 15 pieces. see larger image
When pastry chef Lara Atkins was little, her mother made this cake for her bridge club; Atkins remembers how she and her brothers would have to wait (and wait and wait) for their slices until all the ladies of the club had served themselves. Atkins now makes the cake for her son, who never has to wait for his piece.
Try this easy-to-make recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a surefire kid-pleaser.
Served on a mound of couscous, with plenty of steaming broth poured over the top, this hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices.
This piquant herb sauce gets depth from anchovies and brightness from lime juice. To tone down the contrast, start by using less of each and taste and add as you go. If your grill is large enough, you can cook the vegetables and chicken all at once. Serve with a scoop of brown rice, and you're all set.
This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual servings.
Everyday Asian ingredients like soy sauce, rice vinegar, and sesame oil transform simple tofu and carrots into a flavorful and healthy vegetarian meal. To see this recipe with illustrated steps, check out The Basics: How to Make Asian Broiled Tofu.
A gin-based cocktail that’s easy to make and easy to love.