Strata is a great vehicle for turning leftover odds and ends into a filling meal for a crowd.
March 24, 2013 – March 30, 2013
If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille.
Creamy stovetop macaroni and cheese with all the flavors of Buffalo chicken wings.
Raines Law Room's Meaghan Dorman uses rye, applejack, and orgeat in this warming, subtly nutty spin on the Old Fashioned.
A fresh and crunchy steak salad with a sweet-hot fish sauce-based dressing. It can be made ahead and stored overnight to pack for a next-day lunch.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices. A one-skillet meal in just 20 minutes.
When properly made, chicken chow mein is American-style Chinese comfort food at its best--stir-fried noodles, chicken, and vegetables doused in a simple, sweet and salty sauce will make any tired and hungry eater smile. All too often, however, chow mein comes slick with grease and full of over-cooked chunks of stringy chicken. Diana Kuan's recipe in The Chinese Takeout Cookbook solves these problems with ease. The chicken spends no more than four minutes on the heat, and the oil is reduced to a modest 3 tablespoons (just enough to keep the noodles from fusing to the pan). A quick soy and rice wine marinade adds more oomph to the chicken, and the use of dried shiitake mushrooms gives the final dish savoriness and depth.
Ice cream that's aromatic with the gentle flavor of whole cardamom pods and the rich bitterness of coffee.
This recipe is inspired by a 1950s Swan's Down Cake ad I discovered via Pinterest. The beauty of it is that you can make it however you please, just choose your favorite cake and frosting recipe; it's all about how you assemble and decorate the cake.
The exotic combination of chile and chocolate in these mole bitters is a perfect addition to cocktails made with tequila, mezcal, or dark rum.
Freshly made, crisp tortillas, filled with chicken, gooey cheese, and a tomatillo salsa make a fun and fast weeknight dinner.
Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things simple by skipping the ground pork and preserved vegetable that are often included. Instead, the beans are bolstered by minced and browned fresh shiitakes and the requisite Sichuan pepper, chili bean sauce, and dried red chiles. These changes not only make the dish easier to prepare with grocery staples, but they also give the beans themselves a greater chance to shine.
A free-form strawberry tart flavored with thyme and drizzeled with a mint syrup.
In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference.
Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination.
Peanuts are a natural when it comes to beer-friendly snacks, as are salt and vinegar potato chips. This is an easy recipe that combines the two snacks into one.
Soy pudding is nothing more than soy milk which has been gelled just enough to barely hold it together. It's delicate, with a creamy melt-in-your-mouth texture.
Far too often, beef with broccoli is a gloppy mess. In fact, I rarely order it for takeout as I fear the curse of over-thickened and excessively-sweetened brown sauce will ruin what would otherwise be a perfectly fine meal. But after making Diana Kuan's version from The Chinese Takeout Cookbook at home, I've learned I have nothing to fear from this dish. Her quick tricks--blanching the broccoli and marinating the beef with cornstarch--leave the beef tender and the broccoli bright green. The sauce? It's just thick enough to cling to the stir-fry without turning to sludge, and the minced garlic and ginger add bright punch to the mix.
Like pound cake, but lighter, Greek yogurt cake from Mad Hungry Cravings gets its moistness from its namesake and floral sweetness from honey. Make this the night before a big breakfast.
Like malted milkshakes? This simple and creamy dessert is a blast of milk chocolate and malt, with crunchy malt candy on top.
Rabbit is a lovely, delicate meat that takes well to braising in a gently seasoned cooking liquid. A mixture of just a few aromatics and mild herbs is the perfect thing to let the inherent flavor of rabbit shine.
For Easter, these lemon sugar cookies are cut out into tulip shapes and decorated in spring colors.
Diana Kuan's egg drop soup in The Chinese Takeout Cookbook is a simple affair, just as the bare-bones soup should be. Her broth is flavored with just a bit of ginger, rice wine, white pepper, and sugar; bolstered with meaty dried shiitakes; and thickened (just barely) with a cornstarch slurry. The broth's simplicity allows the just-set sunny egg to shine. Turning off the heat while stirring in the egg keeps its texture tender and light.
Kothimbir wadi or Cilantro/Coriander Fritters are one of the best ways to bring out the real flavours of the herb. It's light, fresh and a wonderfully aromatic dish that's makes a delicious snack.
I love St. Agur blue cheese. I also love sandy French butter cookies. Who am I to keep my two love apart when they're a match made in heaven?
Looking for a tart, creamy cheesecake to use up all those Meyer lemons in your yard? Search no further.
Fresh pasta tossed in a sweet-and-spicy vodka sauce flavored with fresh crab meat and chilies, all topped with crunchy bread crumbs.
This pie has a filling that's sweet, bitter, and just a little savory, a crust that shows off technical skill and a love for good old butter, and something classic yet subtly original melting all over everything.
Bibimbap is not a strict dish, and a number of different ingredient combinations work. So, I decided to pick an assortment that would still provide all the contrast and color that I crave without taking multiple hours to prepare.
After purchasing my first batch of early-season strawberries, I decided to combine them with some cream and basil in a rather unconventional way—in a grilled cheese sandwich.
There's a chocolate chip cookie recipe for every day of the year. But adding banana makes these crispy, chocolate-studded treats something special. If you're the kind that adds chocolate chips to your banana bread, this is the cookie for you.
Scallion pancakes are definitely in that category of "easier-to-make-than-you-think" foods. All those flaky layers point towards hours of work and folding (like homemade croissants or puff pastry), but in reality these babies can come together in no time. Diana Kuan's scallion pancakes in The Chinese Takeout Cookbook are a prime example.
The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one can find at state fairs, but in my opinion, a slightly more complex flavor owing to the cocoa in the batter and the vanilla cookies. Speaking of the crumbs, they also give the treat a pleasing crunch, which acts as a pleasant texture contrast to the cakey batter and soft, gooey chocolate and sugar-filled interior.
All the flavors of carrot cake, in breakfast form.
This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons.