Herbs join marinated steak and lemony feta-sprinkled potatoes.
March 17, 2013 – March 23, 2013
If Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread.
We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.
This recipe is a great example of a rich, comforting vegetarian dish. Sure, it's loaded with healthy cabbage and its dark green cousin, kale. But it's also topped with cheese and butter. Vegetarian? Yes. Meager? Certainly not.
Creamy stovetop macaroni and cheese flavored with black beans and chipotle chilies.
Bits of caramelized roasted garlic define in each bite of this stuffed leg of lamb, while a more mild mint pesto adds a touch of freshness and saltiness, making this a worthy holiday roast.
Blais has a number of what he calls "impastas" in the book--most are in the "I-wouldn't-mistake-this-for-pasta-any-day" camp. However, the potato "linguine" stands out. He first made the dish on Top Chef Masters (those viewers among us will probably remember the chef-testants doing their best to look cool cooking in bathing suits) and appeared to fool the judges into thinking that the potatoes were indeed freshly made pasta. Indeed, russet potatoes make ideal pasta substitutes, as they are mild in flavor and high in starch. Mingled with chopped conch (or clams), parsley, oregano, and bread crumbs, this "linguine" is more than just a substitute for pasta.
Rich with carrot sweetness and a touch of clove, with tangy cream cheese for balance.
Marshmallow s'mores sandwiches made with caramel and chocolate-coated matzo crack.
Pan-roasted chicken, mushrooms and potatoes with a rich chicken jus, all cooked together in one skillet.
This mint pesto is salty and bright with a mint flavor that's tempered to just the perfect amount so it doesn't overpower whatever it's used on, like lamb.
Chunks of chicken and creamy Yukon Gold potatoes are stir fried with za'atar and spicy harissa.
Richard Blais's Barely Smoked Salmon with Pumpernickel-Avocado-Egg Salsa and 'Everything Bagel' Vinaigrette
Blais's Barely Smoked Salmon with Pumpernickel-Avocado-Egg Salsa and "Everything Bagel" Vinaigrette takes a deli staple, bagel and lox, and upends its style in a decidedly refined form. The anchor is a small fillet of salmon, smoked for only five minutes. This leaves the fish almost raw with a faint whiff of smoke. The bagel appears crumbled and crunchy in a "salsa" like assemblage with avocado and peeled cherry tomatoes. Capers, red onion, and egg also show up, along with the "everything bagel" seeds and spices present in the vinaigrette. It makes for a beautiful plate, unfamiliar in appearance, but comforting in flavor.
A super drinkable and surprisingly refreshing iced tea with a bitter kick that's easily scaled up to fill a pitcher.
A simple syrup made from chamomile pairs beautifully with a blanco tequila that boasts major floral notes.
This drink offers all of the well-loved elements of an Old Fashioned plus the depth and earthiness of a Pu-erh tea infused bourbon.
This nutty, honey-sweetened pie is the perfect treat to take to the first backyard garden party of the season.
After toasting olive oil-brushed baguette slices under the broiler, I rub the crisp bread with fresh garlic, then spoon on a mixture of tomato and serrano chile that were grated on a box grater. A drizzle of olive oil and a sprinkling of sea salt are nice finishing touches for this simple Spanish tapas dish.
Little pots of satiny molten chocolate are the ultimate chocolate fix in under 30 minutes.
Creamy risotto tinted bright green with spinach and herbs, served with pan-seared mushrooms.
With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner.
Apparently a Swedish-American tradition, bacon fat gingersnaps are a Cookfight gem. Sweet, smoky and spicy, their flavor sets them apart from any 'snap you've ever had.
Of all the great things that Britain has given the world, savory pies have got to top the list. From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites.
In a weird feat of cooking magic, you can actually bake brownies by substituting the wet ingredients (typically eggs and vegetable oil or butter) with a can of cola. The result is a dark, damp brownie with a fudgy yet springy crumb.
When I was younger, I used to eat caesar salad all the time. Over the years, however, I have grown tired of the often over-dressed and heavy salad, preferring instead crisp, bright vinaigrettes and tender baby lettuces. But Richard Blais's smoked version of the caesar in Try This at Home has totally changed my tune. As in the classic, the basic salad elements are sparse: lettuce (Blais calls for either baby kale or romaine), croutons, dressing, and parmesan. The creamy dressing is what really sets this salad apart. He starts with a mayonnaise base (homemade or otherwise), and blends in a trifecta of smokey elements. Smoked sea salt, hickory powder or liquid smoke, and smoked paprika mingle with the anchovies and lemon for a potent dressing that clings perfectly to the greens.
As something of a seasoned peanut noodle slurper, I wanted my version to be spot on, and up to snuff. The sauce is a balance of salty, sharp, sweet and rich, and just hovering between liquid and paste for the perfect amount of "noodle cling". I threw in some easy pickled bean sprouts for kick (and crunch) and some simply seared tofu to make this a well-rounded lunch box. Just try not to slurp too loudly.
A three-stage cooking process creates the ultimate in home-cooked steaks.
Matzo pizza can be bland and soggy. Our recipe solves that problem by using a two-step cooking process that guarantees an extra-crisp, flavorful crust.
Creamy sweetened cream cheese topped with bright red strawberries makes a great early spring dessert. And the best part? It's no-bake. Just press the graham cracker crumbs in the pan, fill, top with berries, and chill.
Thin and crunchy whole grain oatmeal cookies.
Moist, chewy, and nostalgic, these bars appeal to just about everyone.
There is something so satisfying about a farro salad, especially when it's a complete meal. All you have to do is toss some in a big bowl, grab a fork, and dig in.
Crunchy, salty, sweet, and single-serving, candied cherry tomatoes taste as good as they look. Not surprisingly, the idea for these Cookfight cuties comes from Serious Eats.
A messy, yet satisfying Mexican sandwich of chorizo sausage, chipotle mayonnaise, avocados, tomatoes, lettuce, and Oaxacan cheese all topped with a fried egg.
Pimento cheese is one of my favorites from the Southern canon, and I find it is at its best with sandwiched between buttered white bread and grilled until crisp on the outside and gooey on the inside. So when I run into a pimento grilled cheese recipe in a cookbook, it's one of the first things I bookmark. That said, the Pimento Jack Cheese Sandwich in Richard Blais's new cookbook, Try This at Home, is nothing like a pimento cheese sandwich you'd see down south. There is pepper jack where there should be sharp cheddar. There are homemade roast poblanos instead of jarred red pimentos. There is cilantro and lime zest. Surprisingly, these apparent foibles turn out to be assets once the sandwich takes shape, and I immediately regretted scoffing at the ingredients once taking a bite.
This cake is traditionally made in Greece to honor Saint Fanourios, patron saint of lost things. It's great at breakfast: not too sweet and flavored with orange, cinnamon, and olive oil.