Shrimp De Jonghe, a classic Chicago dish, consists of shrimp baked underneath garlicky breadcrumbs.
February 17, 2013 – February 23, 2013
Even if you have a minimal amount of equipment in your kitchen, it's possible to make great breakfast sausage that will take a plain old egg sandwich to something really spectacular.
A vegan game-day snack made with ultra-crisp battered cauliflower tossed in garlicky buffalo sauce.
Ultra-crisp fried cauliflower Korean-style, served with a sweet and hot chili sauce or a sweet soy glaze.
This vegetable soup is full of flavor from the many vegetables used to make it, and is given a kick with hot chili oil, bright lemon zest, and nutty Parmesan cheese.
A marked improvement over previous attempts at lemon and herb chicken, these planked quarters burst with an incredible bright and acidic lemon flavor paired with a herbal freshness.
This butterscotch ice cream is sweet and salty with a slight boozy kick.
These giant, soft cookies are full of peanut butter, chocolate chips, and M&Ms.
A slightly spicy grapefruit and tequila cocktail from Raines Law Room in NYC.
This simple old fashioned dish with flat and tender dumplings is nothing short of slurpy chicken heaven.
With pretty much everyone I know battling some form of cold/flu/sinus travesty, I started daydreaming about DIY instant soups free of questionable additives and shocking sodium content.
A quick and easy vegan pasta dish with snap peas flavored with garlic and black pepper. A touch of cornstarch helps the sauce to emulsify into a pasta-coating texture.
The humble Chess Pie gets a seasonal update with floral Meyer lemons.
A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.
Hearty vegan Mexican-style sandwiches made with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
A hearty sandwich packed with greens and mushrooms, refried beans, pickled red onions, and spicy pickled jalapeños.
It may be kids food, but I can't help but love this overly sweet tomato meat sauce peppered with hot dogs.
Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying. There are many versions of this popular soup - some contain rice, some coconut milk, others are vegetarian while some include meat. The important elements are spice, sweetness, and in my opinion lentils.
Scratch the chocolate kiss. Pop one of these addictive little cookies in your mouth to satisfy that chocolate-peanut butter craving.
I've eaten my fair share of twice-cooked pork at Chinese restaurants, so I was eager to apply these flavors to one of my favorite winter greens, swiss chard. The brawny sauce—made with chilli bean paste, fermented black beans, garlic, ginger, chicken broth, and a generous pour of oil—transforms the green into an almost meaty dish.
Syllabub is an old English sweet cream dessert, whipped and curdled with spirits, citrus, or both. The Lee Bros. Charleston Kitchen provides a recipe for a chilled cream cloud flavored with sherry and lemon.
The delicate honey flavor of these biscotti is accented with notes of vanilla, lemon, and almond.
A spicy cabbage slaw somewhere in between what you'd get at a Mexican taqueria and a Haitian-style pikliz, with flavors of habanero (or Scotch Bonnet) and allspice. Great for sandwiches, tacos, topping burgers, etc.
A refreshing hot, sweet, and sour Thai-style salad with jicama and pomelo.
Rich and fudgy gluten free sorghum brownies.
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
Spicy dishes often come with chiles atop to prepare diners of the fire lurking within. There are no extra peppers above Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice, but the deep fiery red of the chilli oil should read as a warning sign to those weary of spice. But this chicken dish is not only about searing heat--the cold poached chicken, with its slippery skin and succulent meat, is beyond tender and moist; the bright spring onions and brown rice vinegar enliven the rich oil-slicked sauce; and the roasted grown Sichuan pepper is the final electrifying touch to the plate, giving the dish its signature ma la.
Pound cakes are among the purest flavored cakes; in this version, chamomile adds a subtle twist.
Somewhere between saucy and soupy, this dish is just shy of a full-blown curry. Quinoa, mushrooms and shrimp are cooked in coconut milk and curry powder so they're infused with flavor--and then finished with fresh basil. Adding coconut milk makes the quinoa extra brothy, so it won't dry out when you reheat it the next day.
With only a couple of extra steps you can make rice krispie treats that taste just like s'mores.
Even if you're not so big on beets, chances are you'll be pleasantly surprised by Rouge Tomate's Red Tornado, a delicious mix of pomegranate, citrus, and beet juice.
Tasting sort of like mini-burritos with all the extraneous ingredients expelled, two of these make for a solid meal. Just remember that the skirt steak needs to be coddled, or it will pay back your carelessness by being tough and chewy. Basically, it needs to be treated like the steak it is.
A basic refried bean recipe flavored with onion, garlic, jalapeño, and chipotle. 100% vegan.
Ultra-decadent, ultra-sweet, ultra-delightful Huguenot Torte The Lee Bros. Charleston Kitchen tastes like a giant, sticky apple blondie. Easy to make, even easier to eat.