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 →
From “Gourmet Weekday” (Conde Nast, May 2012, $20). If you’re wondering if this side dish is sweet or savory, the answer is both. The sweet potatoes concentrate their sugars while the garlic-oil adds a savory note. Garnish with fried sage leaves. 3 large garlic cloves 1/4 cup olive oil 3/4 teaspoon salt 2 1/2 … 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 “Sausage” by Nichola Fletcher 2 tablespoons olive oil 9 ounces Spanish chorizo, in small cubes 2 red onions, finely chopped 4 celery stalks, finely chopped 4 carrots, finely chopped 3 garlic cloves, grated or finely chopped Salt and freshly ground black pepper 1 (24-ounce) can tomato sauce 1 quart hot vegetable stock 2 (14-ounce) … Continue Reading →
Baking sheet lined with parchment paper 1 pound lean ground beef 4 cloves garlic, minced 1 egg, beaten 1/2 cup fresh bread crumbs 1 tablespoon finely chopped fresh mint 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 carrots, diced 1 onion, finely chopped 2 tomatoes, seeded and diced … Continue Reading →
Recipe from Jeanette Avila and El Rancho Mexican Restaurant in Detroit. 1 tablespoon granulated garlic 1 teaspoon salt 1 onion, sliced 8 ounce can chile chipotle 8 ounce can crushed tomato 2 chayote, chopped in pieces 2 carrots, sliced long 2 potatoes, cut in 4 pieces 4 celery stalks, cut in 2-inch pieces 2 … Continue Reading →
Look for fideo (fidelini noodles) at most Hispanic or Latino grocery stores. Ana Hernandez of El Rancho Mexican Restaurant cuts the vegetables into uniform small shapes for even cooking and a pretty presentation. 10 ounces fideo regular (fidelini noodles) ½ cup vegetable oil 1 gallon water 1/2 tablespoon garlic powder 1/2 tablespoon salt … Continue Reading →
Recipe adapted from Bon Appetit. 1 can kidney or cannellini beans, rinsed and drained 1 pound beef chorizo sausages, casings removed 1 large onion, chopped 2 garlic cloves, minced 2½ cups water 2 141/2-ounce cans chicken broth 3 cups 1/2-inch pieces peeled, seeded butternut squash 1 red bell pepper, finely chopped 1 green, yellow or … 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 →