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 →
Recipe from Epicurious. 2 tablespoons olive oil 11/2 cups chopped white onion 11/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise 33/4 cups low-salt chicken broth 3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish) 2 teaspoons chopped fresh ginger 41/2 tablespoons frozen apple juice concentrate, thawed 1/4 … 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 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 →
Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic. From EatingWell magazine. 1/4 cup plain dry … Continue Reading →
Recipe adapted from Gourmet magazine. 2 cups reduced-sodium chicken broth 2 cups water 2 whole star anise 6 black peppercorns 1 teaspoon salt, divided 2 pounds red onions, cut into 1/2 -inch-thick wedges 3 tablespoons olive oil 1/2 cup dry red wine 1 small baguette, sliced 2 cups coarsely grated Manchego or Gruyere cheese Bring … Continue Reading →
Recipe adapted from Bon Appétit Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink — and instant aromatherapy. 4 tablespoons unsalted butter 3 tablespoons olive oil 6 large onions (about 3 1/2 pounds), halved, thinly sliced 3 cups low-salt chicken broth 2 1/2 cups bottled apple … Continue Reading →
Adapted from Bon Appétit 2/3 cup olive oil 1 tablespoon Dijon mustard 2 tablespoons chopped fresh thyme or 1 tablespoon dried 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds white-skinned potatoes (about 4 large), peeled, sliced 1/4 -inch thick 2 large red onions, halved, sliced 1/2 -inch thick Nonstick vegetable oil spray Fresh … Continue Reading →
This is an easy recipe to throw together in little time and one that kids like. It results in a single, large loaf with a creamy, moist filling. 1 package yeast 1/4 cup warm water 1/4 cup sugar 4-5 cups flour 1/2 cup butter, melted 1 1/3 teaspoons salt 1 cup warm milk 1 egg … Continue Reading →