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 adapted from Bon Appetit. 4 boneless, skinless chicken breasts 1/2 cup soft, fresh goat cheese (such as Montrachet) 1/3 cup homemade or purchased pesto 1 teaspoon minced shallot or green onion 2 tablespoons olive oil Panko crumbs or flour Preheat oven to 350 degrees. Pound chicken breasts between sheets of waxed paper to thickness … Continue Reading →
Rich, meaty, salty peanuts contrast with the sweet squash and the green, slightly bitter kale for a satisfying dish. From “Year-Round Slow Cooker” by Dina Cheney. 1/3 cup plus 1 tablespoon all-purpose flour 2 1/2 teaspoons coarse salt, divided, plus more for cooking the kale 1/2 teaspoon ground ginger 5 grinds black pepper 1/8 teaspoon … 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 →
From “Gourmet Weekday” (Conde Naste, May 2012, $20). For the crispiest coating, use panko — the Japanese breadcrumbs that look more like bone-dry shards of crunchy white bread — and mix with parmesan and some melted butter before you coat the chicken. If you have any hot smoked Spanish paprika, use it instead of … 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 the Food Network. 1/2 small red onion, thinly sliced 2 medium carrots, shaved into ribbons with a vegetable peeler 4 radishes, thinly sliced 2 crusty hoagie-style rolls 1/2 cup mayonnaise 1/4 cup fresh lime juice (from about 4 limes) 2 teaspoons honey Kosher salt 3 cups shredded rotisserie chicken (from 1 … Continue Reading →
Basic Whipped or Beaten Masa This style masa is used for Tex-Mex, southwestern style, northern and central Mexican style, and many of the commercially available tamales in the United States. After cooking, results can vary from slightly chewy to firm and compact to light and fluffy, depending on the fresh or dry corn or masa … Continue Reading →
From “Tamales” by Daniel Hoyer. 24 corn husks plus extra for the steamer 2 cups store-bought or homemade salsa verde (green sauce) 2 pounds (about 4 cups) cooked chicken, diced into 1/2-inch cubes 1 recipe Basic Whipped or Beaten Masa (see recipe below left) Soak corn husks covered in hot water at least 1 hour … Continue Reading →