This take on cordon bleu swaps chicken for pork tenderloin and finishes with a mustard cream sauce.
April 28, 2013 – May 4, 2013
Spicy waffles, bacon, eggs, and avocado make a brunch dish that hits all your cravings at once.
A frittata is a wonderful way to make use of odds and ends in the kitchen. WIth so many spring vegetables springing these days, I had plenty of small bits to turn into dinner. Or lunch. Or brunch. The spring frittata in Michael Romano and Karen Stabiner's Family Table is presented as the perfect dish for serving at any time of day, and at any temperature. Indeed, the combination of wholesome veggies, rich eggs (with extra yolks), and nutty Gruyere cheese is killer at any time of day. And while the recipe reads long, it can easily be broken up into two phases: the filling, and the eggs. Saute the vegetables and roast the potato when you can, and then whisk and bake up the frittata right before serving.
Bok choy tastes great raw, like a milder, juicier cousin to raw cabbage. It's excellent combined with the clean, milky flavor of tofu, and a smooth carrot-ginger dressing that ties the two together nicely.
Creamy grilling cheese gives these tacos their heft, while avocado and spicy pico de gallo provide a bright and fresh flavor.
Mayahuel's Good Cork is a stiff whiskey drinker's cocktail with a smoky twist.
A workhorse pudding that's packed with dark chocolate flavor but doesn't require much fuss in the kitchen.
Dried, toasted pasilla chilis are blended with tomatillos and yellow peppers, blistered under a broiler to create a smoky edge for the natural sweetness of the vegetables. Smooth and beautiful in color, this salsa will work great in fish tacos, on roasted or grilled corn, or mixed into rice and beans.
Combining cocoa, sweet ancho, spicy, smoky chipotle and toasty, fried almonds results in an earthy, slightly sweet flavor palette. This salsa is a bit on the thick side, which makes it perfect as a chip dip, or to slather onto tacos or quesadillas. I would probably even eat it on toast topped with a gooey fried egg.
What I love most about this salsa (aside from watching friends trying to scrape out every last bite) is its balance of flavor. The toasted quality of the garlic and nuts tempers the boldness of the habanero and orange juice, so no one flavor is too strong.
Grilling the tomatoes gives the salsa smoky char flavors, boosted by the deep, fermented flavor of the Worcestershire sauce. And like any respectable Bloody Mary, both are mixed with lemon, black pepper, and an excellent source of spice: fresh chile de arbol for a dash of Mexican authenticity.
This muy fuerte salsa is tangy, spicy, and looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth after a bite of serrano chile, and fresh peach adds natural sweetness.
Who says cooking in papillote is just for fish? Parchment paper packets steam chicken, tomatoes, peppers, onions, lemon, and mediterranean herbs to moist perfection.
A moist brown sugar cake soaked with a buttery glaze.
Buttery chocolate-covered bourbon balls with pecans are a perfect Derby Day treat.
In this traditional treat of the Kentucky Derby, chocolate and nuts are poured in a crisp pastry crust. A little bourbon helps things shine.
In this comforting pie, a spiced apple butter filling is poured into a sweet oat-pecan crust.
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
I call ricotta gnocchi "fast food" Italian, as with just a little practice, you can make ricotta gnocchi in as little time as it takes you to boil the water to cook them in. This really is a dish, sauce included, that can be prepared and cooked in under 30 minutes which makes it a fabulous choice for busy mid-week meals.
Today I'd like to present an argument in favor of lettuce wraps. Sure, they have a reputation for being a vehicle for ho-hum, low-carb and bland diet food, but there's no reason they need to stay in such a category. Once filled with rich and spicy short ribs, soft and sticky white rice, and potent kimchi as they are in Michael Romano and Karen Stabiner's Family Table, the humble Bibb lettuce leaf transforms into the best sort of wrap. They're strong enough to contain its filling, yet supple and mild enough to not overpower their contents. It's the best excuse to eat with your hands. These particular short rib wraps are super easy to throw together: blend up a potent marinade and let the boneless rib meat drink up its flavor for a couple of hours (or more if need be), heat a heavy pan, and sear away.
A riff on a Salty Dog, this cocktail is excellent with a 100% agave blanco tequila—or try a joven mezcal.
Tequila works surprisingly well with the bitter flavors of Campari in this easy pitcher cocktail. Añejo tequila complements the bright, sunny tangerine juice in the mix.
This easy, refreshing shandy is best with a pilsner or Mexican lager. I used Modelo Especial (not Negra Modelo!).
Old School Comfort Food eschews tart dough and fussy filling, using crisp tuile shells and sour cream in their stead. Topped with macerated strawberries and eat immediately.
Eggs coddled with mushrooms and Marmite.
If you're looking for some salsa salvation from the tomato-based norm this Cinco de Mayo, this sweet and tangy orange-tomatillo salsa will certainly serve you well.
Inspired by the Elvis favorite of peanut butter and bananas, these oatmeal cookies get amped up even more with chocolate chips.
It's a cubano sandwich but without the roasted pork and the addition of a buttery, grilled crust.
A gluten-free pie crust filled with rhubarb that can easily be made 100% vegan.
A Vietnamese-style noodle salad with a fish sauce-based dressing, carrots, cucumbers, and shrimp.
Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio and balsamic. Farro is more than an afterthought here; every nutty grain absorbs bitter, tart and sweet flavors.
We've written several recipes for bolognese sauce over the years here at Serious Eats, and these recipes usually fall in two camps: the traditional slow-cooked multiple-meat bolognese camp or the easier, lighter, faster meat-sauce-maybe-known-as-bolognese camp. This lamb bolognese from Michael Romano and Karen Stabiner's Family Table falls squarely in the middle. Instead of using the traditional shortcut of pre-ground beef (or a quartet of beef-veal-pork-chicken livers), this bolognese calls for simply ground lamb. This single step adds rich, slightly gamey flavor that would be impossible to achieve using any other single meat.
This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.
Pavlovas are classically served with sour passion fruit or kiwi to offset the sweetness of meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert.
Pepperoni, pickled peppers, and melted cheese in a buttery sandwich. What's not to like?
Though the story of this dish is rather long, its appeal is immediate and clear. Shaved Brussels sprouts and apples combine to make a tart and acidic salad, which plays off a big meaty pork chop. It's obviously more a fall dish, but it's easy to admire all year long.
There's nothing like the first bite of a sweet-tart, chewy-crunchy, tomato-rich panzanella in the middle of the summer--except of course that moment when you realize that bread salads can be made sans tomato, all months of the year. After all, the beauty of panzanella is that you get to eat tons of bread and still call it a "healthy" salad, right? The Yellow Bell Pepper Panzanella in Michael Romano and Karen Stabiner's Family Table is a prime example of the form. Made mostly of caramelized onions and bell peppers, this panzanella has all of the vibrancy of the original without running the risk of eating a mealy tomato. Capers and a generous amount of torn basil are key to perking up the rich sweetness of the vegetables.
Pizza with spicy kimchi, soppressata, and scallions on a soft and crisp New York-style crust.
This is a messy version of Dobos Torte. Fewer layers, with drippier frosting. But just as delicious. Yellow cake layered with chocolate and caramel is a mouthful of classic flavor, courtesy of Old School Comfort Food.
These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage.
A grilled cheese sandwich stuffed with spicy tangy kimchi.