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 →
These onions are great on burgers, salad or vegetables. Adapted from a recipe by Ina Garten, foodnetwork.com. 3 small onions, red or white 1/4 cup plus (optional) 2 tablespoons good balsamic vinegar, divided 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preheat oven to 375 degrees. Cut … 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 →
From Nealey Dozier 1 pound bulk pork sausage 1/4 cup all-purpose flour 2 cups milk (2 percent or whole) Kosher salt and black pepper to taste Hot biscuits, for serving Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned … Continue Reading →
From “Flavors Exposed” by Angelo Sosa (Kyle Books). 2 cups watermelon, cut in pristine 1-inch cubes 2 teaspoons kosher salt 1 tablespoon fresh thyme leaves 3 tablespoons olive oil 1/4 teaspoon freshly ground black pepper Put the watermelon on a sheet pan and sprinkle it with the salt. Place it in the fridge to chill … Continue Reading →