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Mission Chinese Food in San Francisco employs an interesting technique for its popular fried chicken wings: The wings are poached in oil, salted for flavor, frozen, deep-fried, then tossed in a spice mixture. Chef Danny Bowien says that the freezing helps stretch the skin slightly so that the second fry makes the wings extra-crispy. Special equipment: You’ll need a spice or coffee grinder to make the spice blend. We used this Krups coffee grinder with good results. Serving tip: Bowien says that you don’t have to eat the chiles—they’re there to add a spicy aroma when thrown on top of the hot chicken wings. And they look badass.
This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on the island.
Chicken and rice dishes are common family meals. This one gives new life to leftover grilled chicken. Slightly browning the broccoli deepens the taste of the dish.
Involving nothing more than rice, water, and salt, steamed rice can still go wrong in countless ways. Here’s a stress-free method that yields fluffy, tender rice.
This is a favorite dessert [from Ann Grundfest Gerache, Vicksburg, Mississippi] served at community Passover seders sponsored by Vicksburg’s Congregation Anshe Chesed. Game plan: As soon as the macaroons have cooled, store them in an airtight container to keep them crisp. Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking. This recipe was featured as part of our Southern Seder story.
Use good balsamic vinegar to make this syrup. The sweet/tart result offers a welcome contrast to the Greek-style yogurt's characteristic tang. Prep: 20 minutes; Chill: 1 hour; Ice-Cream Machine: 30 minutes; Freeze: 30 minutes.
An omelet should be a pale yellow, fluffy, delicate bundle—not the dry and chewy, massively stuffed piles you’ll find at the diner. Omelets are not difficult to make: All you need is the right pan, enough butter, and some wrist dexterity. Fill this basic omelet with just about anything, and serve it for a satisfying breakfast or lunch with a salad. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.
White gazpacho, a classic Spanish soup made with cucumbers, almonds, garlic, olive oil, sherry vinegar and day-old bread soaked in water, is common all over Andalucía, especially in summer. Jonathan Benno prepares it with delectable marcona almonds, which are sold roasted and already peeled. Instead of the traditional green grapes, he tops this intensely nutty gazpacho with pickled shrimp, adding another level of sweet-tart flavor.
The combination of chocolate, orange, and almonds in this recipe is a classic. Prep and Cook Time: 1 hour, 45 minutes, plus cooling time.
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
Chutney is a spicy fruit condiment that's widely used in Indian-style recipes. Here, the tomato chutney is served over chicken spiced with coriander, curry powder, and cumin. A serving of this dish provides about one-tenth of your daily potassium needs. Serve with broccoli and whole wheat pitas.
You may substitute dried shiitake mushrooms for the morels. Leftover meat and gravy make great hot roast beef sandwiches the next day.
Prep: 30 min.; Stand: 1 hr., 5 min.; Cook: 5 min.; Rise: 2 hr.; Bake: 12 min.
Albóndigas soup is a traditional Mexican soup featuring spicy meatballs offset by the fresh flavors of vegetables and herbs.
Moist and flavorful chicken served on a bed of tender rice and veggies...this one skillet dish uses picante sauce and frozen vegetables to ensure that it's easy and delicious.
Category Winner: Desserts, Cooking Light Ultimate Reader Recipe Contest. "The cake has a delicate chocolate flavor, so it's not overpowering. I enjoy the special glaze the most. Although I wrote the recipe to say "cool completely," the cake tastes delicious served slightly warm about a half-hour after you have inverted it from the pan." —Barb Combs, Fort Collins, CO
All right, we confess, this recipe isn't really from Sicily—we just invented it ourselves. But there's no denying the southern Italian heritage of the ingredients, and, like much of the region's cooking, our "Sicilian" salad is bold in flavor.
The two-step simplicity of this glorious salad highlights the appetizing colors and textures of delicate lump crabmeat, creamy avocado, and freshly squeezed lemon juice. Serve with chilled slices of watermelon for a light meal. Prep: 12 minutes
Pickled herring seems to be an acquired taste, because this beloved Scandinavian dish hasn’t quite gone mainstream in the States. It’s a distant cousin of ceviche and an excellent way to enjoy preserved fish. Sneak some onto your next smorgasbord accompanied by rye toasts, hard-boiled eggs, sliced red onion, freshly chopped dill, and a little Horseradish-Cream Sauce. What to buy: Salted herring can be found online. If you buy whole salted herring, be sure to remove the skin before pickling. This recipe was featured as part of our Summer Solstice menu.
Just three minutes is enough to brown the topping and perfectly cook the delicate oysters.
Season fresh shrimp with a homemade jerk seasoning mix and grill over medium-high heat for three minutes on each side. Serve with a sweet fruit salsa made from chopped pineapple, chopped cucumber, sliced red onion, chopped cilantro, and cider vinegar.
A thin, golden brown "cake" of sliced potatoes cooked in a heavy skillet, potatoes Anna typically calls for butter. We used our own olive oil instead. Prep and Cook Time: about 1 hour. Notes: You can make this ahead and keep it warm in a 200° oven for up to 2 hours.
CATEGORY WINNER Starters and Drinks. "Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread." -Erin Mylroie, St. George, UT
Chef David Myers of Sona in Los Angeles puts brown butter to ingenious use in this showcase for California's succulent Blue Foot chicken. First he drizzles the supermoist bird with brown butter, then sautés root vegetables in the remaining brown butter until they are glazed.
Han Feng fills brown parchment packages with cod fillets, sage, seaweed seasoning and citrus tea and then bakes them in the oven. The fish steams inside the paper, which seals in all the flavor and juices. And Han Feng loves preparing this dish for dinner parties because the little packets are like surprise gifts for her guests.
This is dead easy to make and tastes like Christmas in a glass. It?s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you?ve got your own favorite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavors have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
. Both dishes were rather extraordinary: the poha was an unexpected, full-flavor, mildly spicy, fluffy rice full of different elements. It is both hearty and light at the same time, and amazingly satisfying. You would only encounter this dish if you have the good fortune to eat in an Indian home: it is not typically available at restaurants. There are a few specialty ingredients that require a trip to the Indian grocer, but believe me; it’s worth the trip!
Prep: 20 min., Bake: 45 min., Cool: 30 min.
If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
Maria Hines, chef of Tilth restaurant in Seattle, serves this refreshing, hot and cool salmon dish with a side of couscous seasoned with fresh herbs, lemon zest, and grilled cucumber slices.
Perfect for Meatless Mondays, this eggplant parmesan recipe is not only delicious, but healthy. It comes in at just under 300 calories and 8.5 grams of fat per serving.
A crunchy cabbage slaw is one of my favorite salads throughout the winter and early spring, and a restaurant here in town makes what is perhaps my favorite slaw: a deceptively simple mix of cabbage, peanuts, and rice vinegar with oil. It's all in how you cut the cabbage: their mix is light and feathery, delicate and yet satisfying at the same time. This is my attempt to imitate it, and it's also a basic element in one of my favorite meals for a crowd. I'll give you the other half of that meal a little later today.
You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.
A succulent appetizer or hors d’oeuvre with a bit of heat from the cilantro-lime sauce. This recipe was featured in our Killer Apps menu.
Use rye in drinks as you would bourbon. Waxing rhapsodic on the contribution of American spirits to the world, Bernard DeVoto, in The Hour, declared: “We have improved man’s lot and enriched civilization with rye, bourbon, and the Martini cocktail.” The Doors had a hit single with the Brecht-Weill “Alabama Song”: “If we don’t find the next whiskey bar, I tell you we must die.” We know the whiskey was rye, because the line was inspired by the historian Arnold Toynbee, who said, “If I don’t get rye whiskey, I surely will die.” George Washington turned one of his failing farms into a bustling rye whiskey business. Straight or blended, in the 19th century rye was the essential drink and building block of most cocktails, but most people have never tasted it, nor do they even know what it really is, often mistaking Canadian Club for rye. Scotch began replacing rye in the 1930s, and after the repeal of Prohibition, rye all but vanished. Until fairly recently, only a few distilleries still produced it, but this is changing.
Unwrapping a soggy sandwich at a picnic is an avoidable tragedy. Just a light smear of fig jam across a crusty baguette keeps this French-inspired grab-n-go sandwich from crossing into sodden territory. Tuck in some ham and Camembert cheese, wrap it up, and stick it in your basket. No more sad sandwiches. Game plan: If you have a day-old baguette, bring it back to life by placing it directly on the middle rack of a 350°F oven. Bake until it’s warmed through and the exterior is crisp, about 4 minutes.
Za’atar is an Arabic word used to describe both a specific herb and a tangy blend of herbs and spices that varies according to region but includes the resinous herb za’atar, tart brick-red ground sumac, and toasted sesame seeds. Use za’atar to season grilled lamb or mix with plain yogurt and drizzle with olive oil for a vegetable dip.
This recipe is a variation of the traditional Moroccan Baked Fish Tagine. In this version, a large, whole fish is stuffed with a shrimp, olive and rice vermicelli filling and then baked with vegetables. A Moroccan marinade called chermoula adds zesty, saucy flavor. For the nicest presentation, bake and serve the fish from the same dish. Moroccan bread is traditionally offered for scooping up the fish, vegetables and sauce.