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 →
Skewered foods are the way to go when you want the food to look special and you want to control portion size. One skewer can suffice per person: You’ll have about 3 ounces of meat on each skewer. The scallion pieces add color and flavor, and cook along with the chicken. From Debbie Arrington. … Continue Reading →
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 →
From cookbook author Diane Rossen Worthington. Sauce: 1 tablespoon olive oil 1 leek, light green part and white part, cleaned and finely chopped 2 cloves garlic, minced 2 cups favorite marinara sauce 2 tablespoons sun-dried tomato pesto (store-bought) or homemade (see below) 3 tablespoons vodka 1/3 cup whipping cream or creme fraiche Salt and … 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 adapted from “Ninja Cooking System Cookbook.” If you don’t have the Ninja, use a wok or skillet. 1/2 pound Chinese sausage links (or any pork sausage) 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3/4 cup water or vegetable broth 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 tablespoon vegetable oil 3/4 … 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 →