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 →
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 →
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 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 →
Courtesy of ”Mario Batali Holiday Food” 3 cups day-old bread cut into 1/4 inch cubes 1 1/4 pounds ground beef 3 eggs, beaten 3 garlic cloves, minced 3/4 cup grated pecorino cheese 1/4 cup finely chopped Italian parsley 1/4 cup pine nuts, baked for 8 minutes in a 400 F oven 1/2 teaspoon kosher salt … 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 →
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 →
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 →