Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes from Golden Pheasant polenta. 1 cup polenta 4 cups water Salt 4 tablespoons butter 6 ounces crimini mushrooms, sliced 4 ounces shimeji mushrooms, bottoms removed 2 fresh shiitake mushrooms, stems removed and sliced 1 clove garlic, minced 1 sprig fresh rosemary … Continue Reading →
When it comes to vegetarian chili recipes, the choices are endless — some as simple as pouring a can of beans and tomatoes in a pot and adding a bit of spice, while others are an all-day simmering affair. This one rests comfortably in between these two approaches and sports a rich and layered flavor. … 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 →
Recipe from the Food Network 6 fingerling potatoes, cut in half or 12 (1-inch) baby potatoes 1/2 tablespoon extra-virgin olive oil, plus more for drizzling 1 shallot, finely chopped 1/2 jigger dry sherry 1/2 cup half-and-half 4 ounces cream cheese 1/4 cup grated Parmesan 1/2 cup grated Gruyere or Swiss 1/2 teaspoon lemon juice 1/2 … Continue Reading →
15 minutes bundles 5 minutes dressing You can assemble these bundles up to 1 day ahead, adding the vinaigrette and garnishing just before serving. Baby arugula leaves will not work for this recipe. You need the full-grown leaf. Bresaola is spiced, air-cured beef. You can find it at charcuteries. Can’t find it? Substitute half slices … Continue Reading →
From “The Smitten Kitchen Cookbook” by Deb Perelman 5 cups cooked wild rice (from 12/3 cups, 10.5 ounces uncooked), can substitute white or brown rice if desired Caramelized onions 1 tablespoon butter 1 tablespoon olive oil 2 large sweet onions, halved and thinly sliced 1/2 teaspoon table salt Freshly ground black pepper 4 cups … Continue Reading →
Lara Ferroni, author of “Real Snacks: Make Your Favorite Childhood Treats without All the Junk,” likes to grate a little sweet potato or yam into her tots. She also keeps the potato skin on to preserve more nutrients. Her recipe, adapted from Cooks Country magazine, calls for corn flour and ground millet flour; substitute whole-wheat … Continue Reading →
Recipe adapted from Bon Appetit. Leeks, shallots, onions and garlic combine to make a delicious side dish. 1/4 cup ( 1/2 stick) butter 6 leeks (white and pale green parts only), sliced 2 large onions, cut into eighths 8 shallots, halved 2 garlic cloves, minced 11/2 10-ounce bags frozen baby onions, thawed, drained 2 cups … Continue Reading →
From Nancy Ellison at www.oneforthetable.com. The delicacy of sweet onions calls for a light balance of ingredients, so she uses chicken broth rather than beef broth, and limits garlic to a minimum. 1/4 pound butter 6 sweet Vidalia onions, sliced thin 1 clove garlic, sliced in slivers Pinch of sugar A bit of flour (about … Continue Reading →
From oneforthetable.com. Cooking spray 1 pound refrigerated pizza dough 3/4 cup pizza sauce or tomato sauce 8 slices low-moisture mozzarella cheese 1 tablespoon capers Fresh or freeze-dried basil Preheat oven to 475 degrees. Spray rimmed baking pan with cooking spray. Press and stretch dough evenly into a rectangle shape. Spread sauce evenly over dough, … Continue Reading →