Soothing, silky chicken in peanut sauce is served atop Chinese egg noodles with baby bok choy and baby corn.
August 4, 2013 – August 10, 2013
In my opinion, crab cakes are a welcome addition to any brunch table. And while a jumbo lump crab cake is a wonderful treat, this version loosens up the mix; the thinner cake is perfect for a lighter, but no less impressive-looking, breakfast sandwich. Some added layers of avocado and crisp bacon balance the tender and meaty cakes with creaminess and crunch.
Fried chicken brined in buttermilk, seasoned with ramen flavorings, breaded in crushed ramen, and deep fried.
Cool, clean, and pleasantly tart lime ice cream is just one step away from becoming a dead-ringer for key lime pie. Let's make it happen.
Parfaits are not my usual choice when it comes to dessert, despite my penchant for sweets made primarily with berries and cream. Something about layering everything in a tall glass strikes me as fussy. But that's not a good enough reason to miss this delightful, slightly boozy parfait from the new Treme cookbook.
This fast and flavorful soup is like a light Vietnamese chicken pho. Chicken stock gets flavored with green chilies, lemongrass, lime juice, and fish sauce, and the soup gets bulked out with mushrooms, thinly sliced chicken breast marinated in fish sauce, and rice noodles.
Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones.
Farro has a slightly nutty taste and a tender al dente texture that makes it ideal for salads.
Here we have one Pie based on another. This pear croustade has a gooey, chewy almond filling based on the French Pithivier, a gâteau of puff pastry filled with almond paste.
Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus—and a cinch to make.
This flavorful hanger steak from the new Treme cookbook is coated in a spicy soy glaze, served with crisp sushi rice cakes and pea shoots.
Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling.
Pan-seared pork chops served with spinach and a rich, sweet peach sauce make up this simple, seasonal one-pot meal.
Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries make for a rich and satisfying breakfast.
Heaps of fresh parsley, paprika, and coriander add tons of bright flavor to this hearty bulgur dish, stuffed into a pita and held together with some lemony tahini.
This classic southern cake is full of pineapple, banana, and pecans and iced with a creamy cream cheese frosting. This snack cake version is easy mixed in just one bowl and oh so moist.
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork.
Even those who claim to hate white chocolate will like these cakes. The white chocolate flavor comes through and the edges become slightly toasted, and the cakes are not too sweet or greasy. Balance out the rich sweetness with a gastrique of Cabernet vinegar and blackberries.
Treacle pie is another name for treacle tart, a pastry-crusted, syrupy sweet treat mixed with breadcrumbs and lightened with lemon zest. Pie gives us a traditional recipe.
I know this dish sounds like a joke, but before you dismiss it right away, let me try and convince you. This is actually a riff on a kale and grit taco I had recently at Bullhead Cantina in Chicago. While the greens were great, the whole time I wanted to know how shrimp would perform.
Blending ripe raspberries up with super-creamy coconut milk ice cream and fresh ginger makes for a gorgeous, jewel-toned thick shake that isn't too heavy or sweet.
Simple is better when it comes to perfectly ripe strawberries and the same definitely holds true for this shake. Rich mascarpone and vanilla bean help the berries shine.
Gin may not be the first spirit that comes to mind for a boozy milkshake, but blueberries and gin are a perfect match, making for a boozy shake that is slightly more sophisticated.
Crispy fried fish tacos served with spicy mayonnaise, cabbage, and pickled red onions.
Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish.
These lemony mini muffins make a statement with their one large raspberry in the middle.