Chicken, stuffed with cheesy, jalapeno-studded rice is wrapped in bacon, roasted and accompanied by crisp fingerling potato coins.
August 19, 2012 – August 25, 2012
A spiral of bread, cheese and sausage—these buns take the shape of the classic sweet cinnamon bun and fill it with savory ingredients to make a portable, easy to eat brunch item that is perfect for a potluck.
Hot New Orleans blackened salmon meets cool Miami coconut couscous with mint, parsley, green onions, and pumpkin seeds. The perfect original one-pot dinner for two in fifteen minutes.
Susan Feniger's Coconut Kaya Jam (a pudding-like mixture of rich coconut milk; grassy, vanilla-like pandan leaves, sugar, and eggs) is familiar to anyone with a Top Chef addiction. Who could forget Gail Simmons' proclamation that she'd "love to be sticking [her] finger in [it] at all ours of the day"?
Light, bright watermelon becomes a scoopable ice, with roasty, bittersweet cocoa nibs subbing for seeds.
Silken tofu drizzled with good quality soy sauce, chili oil, and sesame oil. To garnish, minced pickles, scallions and cilantro.
Homemade banana liqueur will show you that, when it comes to tropical drinks, the simple banana can taste just as exotic as the more elusive coconut and pineapple.
Smoked mozzarella, pulled barbecue chicken, sauteed onions, and fresh cilantro come together into a truly winning grilled pie.
This deep dish, pie-like peach sweet is a classic dessert from Appalachia that's a great summer offering for a crowd.
This healthy dish of ground chicken, shallots, mint, and cilantro is full of fresh and hot Southeast Asian flavors. Serve it as a crispy lettuce wrap or over rice. It can be on the table in under 30 minutes.
Homemade blueberry cereal bars pack real blueberry flavor in a crisp, tender, buttery crust. By using a food processor to do the mixing work, this recipe requires a time investment but is not labor intensive. There is a bit of the devil in the assembly details, however.
Salpicón is a traditional dish in Nicaragua, simply made by simmering cubes of lean beef in water with onions, green bell peppers, garlic, salt, and black peppercorns. Once cooked through, the vegetables are tossed out with the broth and the beef is finely chopped with fresh onions and bell peppers, then finished off with a squeeze of lime juice. It's a rather healthy dish, especially when compared to many of our other national favorites that just love being submerged in sizzling lard or oil.
Homemade fried chicken often intimidates even the most seasoned home cooks. Be it the large pot of bubbling oil or the challenge of properly cooking the bird, its often a task thought best left to the professionals. Enter Susan Feniger's Tatsutage Fried Chicken. Not only does her chicken present bold Japanese flavor, but it also takes all of the guesswork out of the equation.
This tangy Yuzu Mayonnaise from Susan Feniger's Street Food enhances the salty, briny flavors in her Tatsutage Fried Chicken, but it pairs equally well with a warm summer tomato and a couple slices of bacon on a BLT.
Blackberries present a stunning contrast against the stark white buttermilk filling of this pie. Adapted from a tart recipe by Martha Stewart, the tangy filling will remind you of panna cotta and serves as the perfect backdrop for fresh fruit of all kinds.
Last week, when celebrating Julia Child's100th birthday, I started craving that famous dish that she described as an early culinary epiphany while in France: sole meuniere. It is one of the best and simplest fish preparations in the world, with its nutty brown butter and burst of lemon juice. Amandine is a variation that uses sliced almonds, and this recipe from Bobby Flay takes it a step further with preserved lemons in place of lemon juice.
Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze.
Classic pico de gallo with a scattering of peanuts.
Fresh figs are a thing of beauty. This fig tart from The Seasonal Baker shows them off well.
A beast of a bruschetta inspired by In-N-Out's Animal-Style Grilled Cheese. Perfect for your next dinner party or backyard barbecue and especially good with a cold beer, a glass of chilled white wine, or even a rosé if that's how you roll.
After it has been reduced to a silky, rich version of its former self, the eggplant spends a quick 10 minutes stewing the tomatoes, sugar, and vinegar. It may not be the sexiest eggplant dish imaginable, but the final salad is certainly a unique take on the aubergine.
Creamy, chocolatey, and a snap to make, this chocolate lover's tiramisu gets an extra pick me up with a shot of coffee liquor.
Scones are a simple quick bread commonly served with tea, jam, and butter or a thickened or clotted cream. Served often at breakfast or in the afternoon with a light meal or snack, scones come in both sweet and savory varieties.
Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick.
Pig ears larb. The pig skin soaks up a marinade of fish sauce and lime, and then you get the crunch of the cartilage with every bite.
Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.
Good quality white chocolate chips melt into this buttery cake, spiked with roasted macadamia nuts and a bittersweet-and-salty caramel drizzle.
Moist and tender, the flavor from this loaf comes from the combination of whole grain gluten-free flours, cocoa powder, and freshly grated zucchini.
The fruity flavor of fresh nectarine is enhanced with Combier Peche liqueur in this cocktail from Back 40 West in New York.
Be sure to use ripe peach in this tart, refreshing spin on the classic Caipirinha.
This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.
Giving these milk biscuits a few folds before cutting them makes for extra flaky, tender layers. I like to use dried blueberries, but any dried berry will do.
This easy mojito variation from Area Four in Cambridge, Massachusetts is best with a flavorful, ripe plum or pluot.
This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.
This gin cocktail from Matthew Biancaniello of the Library Bar in Los Angeles is vividly peachy.
At once sweet, tangy, earthy, and nutty, Susan Feniger's interpretation of a Burmese digestive snack in her "Street Food" is truly a knockout. Her recipe combines a blend of melons--watermelon, cantaloupe, and honeydew--with a potent mix of young ginger, sesame, and coconut. Next, the salad is then bulked up with blanched peanuts and strangely perfect green lentils and then dressed with a bit of sugar, soy sauce, and lime juice. It sounds like a crazy combination, but it works.
Classic brioche gets a little something extra with the addition of a layer of crunchy, sweet pearl sugar.
Ever glanced around your kitchen and realized that you have way more zucchini than any man or woman could reasonably eat in a year? I'm there. But instead of fretting about the pounds stacking up on my counter, I looked for solutions from southern Italian cooks.
Golden, buttery, toasted bread oozing with stinky cheese and a mix of sautéed mushrooms; are you hungry yet?
Pork, tofu, light broth -- what could possibly make this bland-looking, seemingly ho-hum dish worth the attention? It's the Thai seasoning paste. You've got to try it to believe it.
While the meat can't absorb much smoke, cooking a whole bologna low-and-slow transforms the outside into an incredibly crisp and smoky treat that added a lot of flavor and texture to the slab of bologna meat.
Who doesn't like crumb cake? Maybe people who only like the crumb. The inclusion of blueberries in vanilla cake might change their minds.
Try toppingSusan Feniger's Ukranian Spinach Dumplings from Street Food with this Lemon Marmalade for a tangy, bright finish to the rich appetizer. The marmalade itself is easy to make (at least once you've peeled and sliced the lemons) and also pairs well with buttery toast and crunchy biscotti.
Feniger's recipe for Ukrainian dumplings takes what could be a heavy appetizer and brightens it up with summer vegetables. Instead of overloading the dumplings with meat or starch, she brings zucchini and spinach together with earthy potatoes and tangy feta cheese.
See for yourself how enrobing a cake slice in chocolate brings it to new indulgent heights, and yet how eating it off of a stick somehow keeps the experience playful.