Buffalo chicken and waffles commingle spicy-sweet heat with big, bold flavors, just the ticket for a breakfast-as-dinner treat.
September 2, 2012 – September 8, 2012
Smoky salmon, bright dill and rich crème fraiche come together in softly cooked eggs that bring all the flavors of the classic tea sandwich to a warm brunch.
Easy Swedish meatballs made with only four ingredients: the secret is starting with excellent pork sausage.
This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation.
If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor.
A slightly boozy, butterscotch-like ice cream made bright by fresh ripe peaches.
Pastis is an anise-flavored aperitif that's one of life's little luxuries, and you can make a richly flavored homemade version by steeping some spices and bark in a jar for just a few days.
Fresh tagliatelle gets tossed with a Provençal pistou full of garlic, basil, and those red, ripe sun-dried tomatoes.
These sweet and slightly spicy corn cakes may not have the same sought-after elasticity of classic Thai fish cakes, but the sweetness of the corn and the crispiness sure make up for it.
The classic Italian salad of tomato, mozzarella, and basil gets a hearty lift with the addition of pasta and chicken.
These days, I'm still fascinated by green pasta, so cooking up a batch of James Peterson's Spinach Gnocchi from Vegetables was an easy sell. These gnocchi are potato-free, instead relying on flour and ricotta cheese to turn the leafy green into a hand-rolled treat. Rolling out gnocchi is definitely a process, but it's easy and kind of like playing with Play-Doh.
This pie recipe calls for frozen raspberries, delivering the flavor of summer, anytime of year. Unlike many other mousse recipes that call for egg whites, this one relies on whipped cream stabilized with gelatin to give the mousse its lift. It's just sweet enough, and feels deliciously light on the tongue, perfectly complimented by the flaky, all-butter crust.
Once you see how much you can save by making your own Greek yogurt at home, you may never buy commercial cups again.
Alice Waters consistently find ways to improve uncomplicated recipes without losing their spirit of simplicity; here the garlic-vinegar mixture plays the role of acid in this tomato "vinaigrette" and helps complement the same acidity in the tomatoes—part of what makes them taste so excellent.
Traditionally, the savoury course comes after dessert at the end of a large meal—just a few salty bites to have with a glass of port. This crab savoury is a simple dish, creamy salty crab topped with melted cheese, is designed to serve a crowd.
Lacy and crispy when they come out of the frying pan, these pancakes get a cooling dose of lemon and dill flavored yogurt.
Feel that nip in the air? Perhaps not, but that doesn't mean you can't follow the lead of The Joy of Gluten-Free, Sugar-Free Baking and whip up some sweet-potato biscuits.
Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan.
Juicy beer-brined shrimp in a crisp cheese and beer batter.
Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much more.
Soft tapioca pearls lend a chewy texture to a cool and creamy chocolate pudding.
Perk up your macaroons with fresh blueberries and sliced almonds.
Thai-style marinated grilled pork neck with a tart and spicy tamarind dipping sauce.
Gluten-free apple hand pies with a tender, flaky crust.
What can be better than combining fresh crab meat, avocado, and cheese? This simple dinner is also served with a tomato and avocado concoction on the side to round it out.
I tend to make fluffy rye breads that are destined for sandwiches, but sometimes I really want a dense, chewy rye. This isn't sandwich bread; it's more a bread you'd slice thin with appetizers or toss in a bread basket. It's not a lightweight bread; it's more serious than that.
Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare.
These bran muffins use buttermilk and applesauce to achieve a moist crumb. Bran and whole wheat flours make a nutty flavor base for diced peaches.
These gluten and sugar free lemon-poppyseed scones are a quick and easy teatime treat.