This chili is really good right off the stove, but it keeps getting better if you are willing to wait. Use a heavy hand when you season — now is not the time to cut back on salt, and be sure to grind in plenty of black pepper. It serves a family or makes dinner … Continue Reading →
Recipe from Faith Durand of TheKitchn.com. Hoisin and Ginger Shredded Pork: 6 pounds pork butt, trimmed of thick fat Salt and pepper 6 cloves garlic, smashed 1 large piece fresh ginger, about five inches long 1 bottle hoisin sauce (12-15 ounces) (see note) Rub the trimmed pork shoulder all over with salt and fresh cracked … Continue Reading →
From The Henry Ford Executive Chef Michael Trombley, based on a George Washington Carver recipe. The original was slightly modified to include grapes, sour cream, lemon juice and carrot. Chopped parsley could also make a great addition. 1 cup roasted peanuts, coarse chop 2 cups sour apples, medium dice (such as Granny Smith) 2 cups … Continue Reading →
Recipe from Bon Appetit. 1/4 cup rice vinegar 1/4 cup soy sauce 3 tablespoons mayonnaise 4 teaspoons minced peeled fresh ginger 4 teaspoons toasted sesame oil (such as Asian) 4 garlic cloves, minced 1 tablespoon peanut butter 2 teaspoons chili-garlic sauce 1 1/2 teaspoons golden brown sugar 2 pounds red-skinned sweet potatoes (yams), peeled, cut … Continue Reading →
Recipe from Gourmet 2 1/2 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon paprika (not hot) 2 teaspoons fine sea salt 1 teaspoon cayenne 4 cups unsalted dry-roasted peanuts (about 17 ounces) Preheat oven to 250 degrees with rack in middle. Whisk together lime juice, oil, paprika, sea salt and cayenne. Stir in … Continue Reading →
From “Grilled Cheese Please! 50 Scrumptiously Delicious Recipes” by Laura Werlin (Andrews McMeel, 2011, $16.99) 2 tablespoons olive oil 1 large carrot, cut into 4-inch-long segments (I used baby carrots) 2 tablespoons balsamic vinegar (I used white balsamic) Salt and freshly ground black pepper 2 tablespoons butter, room temperature 8 slices rye, whole-grain or Italian … Continue Reading →
2 bunches kale 1/2 cup freshly grated Parmesan cheese 1/3 cup extra-virgin olive oil 1/4 cup lemon juice 3 large cloves garlic, minced 1 tablespoon reduced-sodium soy sauce 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional) 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt Strip leaves from the stems (discard stems). Wash and … Continue Reading →
Recipe from Janet Keeler, Tampa Bay Times 3 pounds mussels 4 cloves garlic, minced 3 tablespoons butter 2 (14.5-ounce) cans diced tomatoes with garlic, oregano and basil 1 cup white wine, such as pinot grigio Rinse mussels in a bowl of cold water to remove grit. Let them soak for a few minutes, drain, then … Continue Reading →
Recipe from Cooking Light 1 tablespoon dry white wine, such as Sauvignon blanc 1 teaspoon fresh lemon juice 1 teaspoon olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 garlic clove, minced 18 large shrimp, peeled and deveined (about 3/4 pound) 6 (6-inch) rosemary sprigs Cooking spray Lemon wedges (optional) Combine first … Continue Reading →
Artichoke hearts and hearts of palm combine in an elegant salad, which can be easily halved. Recipe adapted from Bon Appetit 2 tablespoons fresh lemon juice 2 1/2 teaspoons Dijon mustard 1 large garlic clove, minced 6 tablespoons olive oil 1 14-ounce can hearts of palm, drained, sliced into rounds 1 14-ounce can artichoke hearts, … Continue Reading →