From the Associated Press. 1 egg 2 tablespoons finely chopped fresh cilantro 2 scallions, finely chopped 2 cloves garlic, minced 2 tablespoons grated fresh ginger Zest of 1 lime 1/4 cup hoisin Salt 1 1/3 pounds ground turkey 3/4 cup panko (Japanese-style) breadcrumbs 4 tablespoons butter, divided 2 plum tomatoes, diced 1/2 cup … Continue Reading →
Bagged hash brown potatoes (not the frozen type) can be found in the refrigerator section of your grocer, often near the eggs. From Alison Ladman. 1/2 cup light mayonnaise 10 3/4-ounce can condensed cream-of-chicken soup 1/2 cup milk 1/4 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder … Continue Reading →
Recipe from Melissa Clark, the New York Times. 4-pound beef tenderloin, trimmed and tied 1 tablespoon kosher salt, more to taste 1 teaspoon black pepper, more to taste 1 teaspoon chopped fresh rosemary 1 fat clove garlic, coarsely chopped 2 tablespoons extra-virgin olive oil 2 cups creme fraiche 1/4 cup white horseradish Grated zest … Continue Reading →
From “Gourmet Weekday” (Conde Nast, May 2012, $20). If you strip the chicken, chop the skin, grate the cheeses and slice the mushrooms ahead, the dish goes together quickly, says Marlene Parrish. Use dry vermouth if you don’t want to open a bottle of white wine. 10 ounces mushrooms (white or brown, wild or … Continue Reading →
Recipe from Cooks Illustrated. 1 tablespoon kosher salt (or rub of your choice) 1/2 teaspoon pepper 1/2 teaspoon paprika 3 1/2- to 4-pound whole chicken 1 tablespoon olive oil Adjust oven rack to middle position. Place a 12-inch oven-safe skillet on rack in the cold oven. A cast-iron skillet is perfect. Now preheat oven … Continue Reading →
Recipe adapted from Fine Cooking. 4 large poblano chiles 2 medium tomatoes, chopped 1/2 medium white onion, chopped 1 large clove garlic, chopped 1 teaspoon dried oregano, crumbled 1 teaspoon ground cumin Generous pinch ground cinnamon Kosher salt 1 tablespoon olive oil 2 cups shredded cooked chicken, preferably dark meat 11/2 cups cooked brown or … Continue Reading →
Israeli couscous is a large, pearl-like pasta made of semolina flour. It’s a cousin of the much smaller-granule couscous that we are more familiar with. Israeli couscous can be toasted before using, which gives it a nutty taste. For this salad, it adds body and soaks up the flavors from kalamata olives and capers. … Continue Reading →
Cooking steak directly on the coals gives you meat that’s moist on the inside and pleasantly charred on the outside. Be sure to use hardwood lump charcoal (not briquettes) for this recipe. It will burn cleaner, hotter, and faster than traditional charcoal. Recipe from Steven Raichlen. Four 1 1/4-inch-thick porterhouse steaks or New York strip … Continue Reading →
Recipe from Weber’s “On The Grill: Chicken & Sides” by Jamie Purviance. Special equipment: Metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes) Chicken ingredients: 1 teaspoon dry mustard 1 teaspoon granulated garlic 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/4 cup extra-virgin … Continue Reading →
Recipe from Kate Lawson 1 pound (bow-tie pasta) 2 pounds thin asparagus, trimmed, cut into 1 1/2-inch lengths 1 1/2 cups diced cooked ham 1 cup dry white wine 1 cup half & half (or cream if desired) 1 cup crumbled blue cheese (can use shredded Asiago or mozzarella cheeses or a combination of both … Continue Reading →