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 →
When he is not enjoying traditional Venezuelan cuisine, Miguel Cabrera loves to eat Italian food, and risotto is at the top of his list of favorites. Use starchy, medium-grain rice, such as Italian Arborio (available at supermarkets) or Carnaroli (more difficult to find, but worth the search) for risotto: Long-grain rice won’t do. Almost-constant stirring … Continue Reading →
(Serves 4) PREP TIME: 40 minutes. TOTAL TIME: 40 minutes. Instead of using pricier traditional Arborio rice, experiment instead with long-grain white rice in this risotto. It yields results that are just as creamy and delicious. 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons butter 1 medium red onion, finely chopped 6 medium … Continue Reading →
Feel free to experiment and add your favorite Mexican seasonings and ingredients to this rice dish. This recipe can be doubled and once cooked, frozen for up to 3 months. 1 cup uncooked long-grain white rice 6 strips bacon, diced 1 medium onion, chopped 1 clove garlic, minced 1 minced jalapeño (optional) 1 15-ounce can … Continue Reading →
Salt and freshly ground pepper 1 whole (3- to 4-pound) chicken, trimmed of excess fat Several cloves smashed garlic, plus 1 teaspoon minced garlic Several slices fresh ginger, plus 1 tablespoon minced ginger 1/2 cup peanut oil, or neutral oil, like corn or canola 3 shallots, roughly chopped, or a small onion 2 cups long-grain … Continue Reading →
Rice is prepared and garnished in a festive way for the Jewish New Year, often with toasted nuts and raisins. 2 or 3 tablespoons vegetable oil 1 small onion, minced 1 cup long-grain rice 2 cups hot chicken stock, broth or water 1 bay leaf Salt and freshly ground pepper 1/2 cup golden raisins or … Continue Reading →
3 1/2 cups stock or water 1 1/2 pounds ripe tomatoes, cored and cut into thick wedges Salt and freshly ground black pepper 1/4 cup extra virgin olive oil 1 medium onion, minced 1 tablespoon minced garlic 1 tablespoon tomato paste Large pinch saffron threads (optional) 2 teaspoons Spanish pimenton (smoked paprika), or other paprika … Continue Reading →
Rice: 3 cups basmati or long-grain rice Spice saute: 3 to 4 tablespoons vegetable oil 2 teaspoons whole cumin seeds 1 teaspoon whole coriander seed 3 whole cloves 1 medium to large onion, chopped Salt and freshly ground black pepper 2-inch ginger root, peeled and minced 1/2 teaspoon turmeric 6 cups water Final flavorings: 2 … Continue Reading →
Fresh berries, herbs and orange juice are recommended here. This salad may be made up to 2 hours in advance. Adapted from a recipe on the Web site of the U.S. Highbush Blueberry Council ( www.blueberry.org). For the salad: 4 ounces ( 1/2 cup) coarsely chopped walnuts (may substitute slivered almonds) 1 pint (2 cups) … Continue Reading →
1 1/2 cups Thai sticky rice (kao niow) or broken jasmine rice 1 1/2 cups canned coconut milk 3 tablespoons sugar 1/2 teaspoon salt, or more to taste 2 to 4 ripe mangoes, depending on size, peeled, pitted and sliced. Rinse rice, then soak it in water to cover for at least 1 hour and … Continue Reading →