A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust.
April 21, 2013 – April 27, 2013
Puff pastry turnovers stuffed with peanut butter and jelly.
A dessert grilled cheese made with Nutella and creamy brie.
Smoky poblanos stuffed with rice flavored with raisins and capers in a creamy cashew-chipotle sauce.
Herb stew sounds like one of those "recipes" I'd come up with as a kid poking around in the garden for kitchen experiments. After all, in western cuisine, fresh herbs are usually added at the end of cooking for a burst of greenery and bright flavor. But according to Lousia Shafia, author of The New Persian Kitchen, herb filled stews are some of the most famous in Iran. Her version is a lighter, vegetarian take on the green stew, filled with cubes of turmeric-laced tofu and fat red kidney beans. But the bulk of the stew is, indeed, chopped parsley, cilantro, and scallions (bulked up with a bit of spinach); and the mixture is surprisingly delicious. The grassy greens cook down and mellow, turning into a fragrant, earthy melange excellent atop fluffy rice or stuffed into a pita.
What's better than making slushies at home? Making boozy slushies at home—all the more so with a rich red wine syrup.
A caprese salad stuffed into a hot and crispy grilled cheese sandwich.
The grill is the world's greatest sandwich maker—you can cook, toast, and press for a crowd all on one device, without much fuss or mess—and these spicy and creamy grill-pressed chorizo tortas prove this point.
The chocolate, peanut, and sweet goo combination in this pie is reminiscent of a candy bar come to life, with an added air of sophistication from the molasses.
This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken.
For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird.
A grilled cheese stuffed with crisp bacon, tomato, and avocado.
In this no-alcohol libation, the rhubarb shrub mimics the flavor and intensity that alcohol would bring to a gimlet.
With pear brandy, orange liqueur, and rhubarb shrub, this drink keeps the spirit of the Sidecar with three bold flavors.
Rhubarb is a noted ingredient in the Italian aperitif Aperol. Pairing Aperol with the rhubarb shrub really highlights this flavor note and lets the more savory side of rhubarb shine.
Tart rhubarb practically begs to celebrated in a shrub.
A carrot and mascarpone pie flavored with vanilla, pressed into a tender cream cheese crust.
Described as a "bowl of comfort", this cornmeal-based, molasses-sweetened, spiced soft bready pudding bridges the gap between sunshine and gloom.
The Lemon Drop was one of the most popular cocktails in the US in the later part of the 20th century. It should follow a simple formula of spirit, lemon, and sweetener, but sadly, in many bars the drink disintegrated into a candied mess. It's time to give the Lemon Drop the glory it deserves.
Carrots and peas are often served together hot, so why not try them together cold in this springtime salad?
Jeweled rice is a magnificent dish. Adorned with dried fruit, toasted nuts, rose petals, and pomegranate seeds, it is a panoply of flavors and colors. In Lousia Shafia's The New Persian Kitchen, the jeweled rice is made even more compelling with a combination of grains included. The mixture of quinoa and brown basmati rice adds an earthy complexity to the dish that counters the sweet and rich flavors from the toppings.
Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad that incorporates meat, seafood, cooked vegetables, raw vegetables, fruits, and nuts and is arranged in an elaborate way. Think of it as the British answer to Salad Niçoise.
Two of the most indulgent desserts come together in this irresistible bar cookie.
All the flavor of a bacon-wrapped jalapeño popper in a grilled cheese sandwich.
Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour.
Cornmeal adds crunch to these cherry biscotti.
This breakfast will keep you smiling through anything the day can throw at you. Light and fluffy scrambled eggs meet crunchy, fried serano chillies and the rest of the day is happiness.
It took me a long time to come around to the prickly artichoke. For the longest time, this vegetable seemed like too much work for too little food--there's peeling, scraping, poking, and snipping involved in most preparations. But in the last few years, I've come to appreciate the slow process as well as the slight grassy sweetness of the heart and the meditative undertaking of eating the flesh off the tiny leaves. Louisa Shafia's stuffed artichokes recipe in The New Persian Kitchen adds another couple layers of greatness to the humble artichoke. To the center she adds a subtly fragrant and fluffy ricotta, egg, and saffron filling that puffs and browns over a long slow roasting time. Drizzled atop is a brilliant mixture of lemon juice, dried mint, and grape seed oil that permeates the delicate leaves a reduced sauce in the pan perfect for greedy dipping and slurping.
Skillet pasta with shrimp and basil pesto.
A classic grilled cheese sandwich with roasted pineapple and ham.
If fattoush salad is not in your regular culinary vocabulary, add it in now. This Mediterranean bread salad is crunchy, fresh, colorful, and, like most good Mediterranean foods, stunningly good in its simplicity. Lucky you, this lunch hour!
This quick, tender cake calls on orange zest for its bright flavor, making it the perfect springtime treat. A generous helping of creamy Swiss buttercream wraps the whole thing in a smooth blanket of sugary joy.
Friands are incredibly simple, easy cakelets that keep well in both baked and unbaked forms. A perfect moist foil for a cup of tea or coffee, they're closely related to financiers and madeleines and are very easy to adapt to any taste.
Charred corn with salsa verde in a crisp all-cheese taco shell.
An all-cheese taco shell filled with creamy soft scrambled eggs and crisp chorizo.
Crispy taco shells made out of parmesan cheese, perfect for hors d'oeuvres and appetizers.
A grilled cheese sandwich layered with sliced meats and olive salad.
It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce.
Eggplants and tomatoes are far from culinary strangers. Whether baked gently in a ratatouille or simmered in a rich pasta sauce a la Norma, these friendly nightshades blend seamlessly in many cuisines. This super garlicky eggplant and tomato dip in Louisa Shafia's cookbook The New Persian Kitchen is no exception. Adding a new layer of complexity, however, is the inclusion of a couple of eggs, which thicken and bulk up what would otherwise be a glorified tomato sauce. The eggs transform the vegetables into a spread equally at home on a crudite platter, in a pita sandwich, or dolloped atop a warm bowl of rice.
This refreshing tequila cocktail from Mayahuel in the East Village carries just enough heat to keep you from sucking it down in one big sip.
Orange zest and honey make a sweet, citrusy background for almond-oat clusters.
The tart flavors of this jam make it a perfect compliment to sweet breads, cakes, and other desserts. Try it spooned over vanilla ice cream or swirled into rice pudding.