Entries tagged with 'This Week In Recipes'
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This Week in Recipes

  • Anytime Burritos: Is there really an official time to eat breakfast burritos? We've been known to eat them for dinner.
  • Scallion Pancakes: This is the way they're supposed to be made: extra flaky with multiple crispy layers upon layers.
  • Braised lamb shanks: Starting to plan the Seder menu? Nothing says Jewish cooking more than a huge hunk of braised meat. Here, they cook with dried apricots, plums, and candied ginger and turn into spicy, gamy meat lollipops as the bones expose themselves in the oven.
  • Le Snaque-Paques: That's what we'll call these homemade chocolate pudding Snack Packs.
  • Buttermilk Maple Gin Flip: Next time you find yourself with a half-quart of buttermilk leftover, whip up one of these.

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Post a Comment | Posted by Erin Zimmer, April 10, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Benedict Rancheros The incredible, edible egg gets even better on top of black beans and warm cornbread.
  • Rum and Coke Cake Turn your favorite cocktail into dessert—all the flavor, minus the hangover.
  • Homemade Ranch Sauce Crudites never tasted so good with this tangy, creamy homemade ranch. Fresh herbs and dijon mustard will make you forget you ever bought the bottled stuff.
  • Spiked Milkshakes The average fruit smoothie is kicked up a knotch with Port Chocolate Syrup and a scoop of vanilla.
  • Cauliflower with a Kick No dinner plans? Try this simple cauliflower dish, served here with salmon. Charred, with a little heat, it makes for a great side.

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1 Comment | Posted by Kayla M. Le Goff, April 3, 2011 at 3:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Tater Tots: These homemade tater tots, in versions from bacon to sweet potato to chorizo, give french fries a run for their money.
  • Niku Udon: Craving delicious noodles? Try this beef-topped udon dish. "It's complex and slightly rich, with just a tinge of sweetness in each spoonful."
  • New York Style Bagels: These homemade bagels even impressed Ed Levine, who knows a thing or two about old-world bagelry.
  • Healthy French: A bowl of French Puy lentils and barley dressed with fresh thyme, lemon, and tapenade, all tossed with parsley and scallions, is one word: Délicieux.
  • Party Time: Though it's full of spirits, this American Orange Punch tastes like orange-spiked sweet tea.

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1 Comment | Posted by Carrie Vasios, March 27, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Tres Leches: This rich, indulgent dessert is a layer of soft sponge cake soaked with three types of sweetened milk and topped with a fat dollop of fresh whipped cream.
  • Guinness Goodness: Looking for a "warm, soul-satisfying meal" that you can also make ahead? Try this hearty, vegetable packed Stout Beef Stew.
  • Back to Basics: This week the Food Lab considers some essentials of cooking the perfect steak, namely issues of "salting, poking, and searing."
  • Feijoada: This Brazilian dish is so much more than just pork and beans. It's a smoky, meaty stew, and Kenji swears that making a big batch is "a great way to make new friends."
  • Farro Salad: Farro is a nutty, healthy grain that's often used in Italian cooking. When added to creamy white beans, preserved lemons, and fresh parsley, you have a great salad for a weeknight meal.

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Post a Comment | Posted by Carrie Vasios, March 20, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Gnocchi Made Easy: Always wanted to make gnocchi but worried that it would be too hard? This step by step recipe and slide show will lead you to pillowy gnocchi perfection.
  • Keep the Good Times Pouring: Just because Mardi Gras is over doesn't mean you shouldn't continue to enjoy these classic New Orleans Cocktails.
  • Ino's Tuna Panini: Spread with black olive pesto, capers, and red pepper flakes, this tuna sandwich has "flavor to spare."
  • Curried Carrot Soup: This warming Senegalese dish is so rich, creamy, and nicely spiced that it's even "carrot soup for people who hate carrot soup."
  • Coconut-Vegetable Rice Pilaf with Peppercorns: Fried black peppercorns are the secret start of this sweet and savory, eight dollar dish.

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Post a Comment | Posted by Carrie Vasios, March 13, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week In Recipes

  • Homemade Yellow Mustard: "Sauced" columnist Joshua Bousel follows up last week's recipe for homemade ketchup with this copycat of French's mustard.
  • Getting Festive for Saint Paddy's? Kenji reveals the secrets behind corned beef, including the importance of nitrates and simmering.
  • Duck Fat Caramel Ice Cream: "It's melt-in-your mouth duck fat, buttery, savory, and sweet all at once," writes Max Falkowitz of this recipe by Ethan Frisch of Guerrilla Ice Cream.
  • Spiked Blood Orange Cocktail: Take advantage of the winter produce with Kelly Carámbula's recipe for this vodka-based cocktail.
  • Chinese Roast Chicken Buns: Follow Caroline Russock through Mindy Fox's recipe and you'll get "crisp skin and spices [that] reminded me of Peking duck."

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Post a Comment | Posted by Chris Crowley, March 6, 2011 at 1:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Homemade Ketchup: Just for today, hold the Heinz and try making your own version of the king of condiments. It's "brighter and fresher than bottled ketchup, with a natural tomato flavor."
  • Go Nuts For Horachata: Until fruit smoothies are in season, try this "soothing, sweet beverage that's "milky yet dairy-free."
  • Indiana Cheese Buns: These gooey ham and double cheese-filled buns may not have anything to do with the state of Indiana, but they're so good we know you won't mind.
  • Nostalgia In A Bowl: It's not easy to recreate cult classics, especially those we enjoyed as a child, but Blake Royer succeeds with Nordstrom's tomato soup.
  • Easy Italian: Quick to prepare and delicious to devour, this recipe for pasta all'amatriciana is full of onions, bacon, and tomatoes.

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Post a Comment | Posted by Carrie Vasios, February 27, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week In Recipes

  • Fun With Sichuan: Fan of Sichuan peppercorns? We are, too. Check out 11 recipes that feature the spice.
  • Roasted Beet and Dark Chocolate Ice Cream: "Beets may sound like an unlikely candidate for an ice cream, but they share chocolate's earthy, fruity sweetness, enhanced all the more so by roasting them first."
  • Sriracha Marinara with Meatballs: Red hot sauce + red sauce = a pasta topper that's "slightly sweet, slightly vinegary, slightly garlicky, and definitely spicy."
  • Cookie-Stuffed Cookies: Yep, we went there. Learn to make Oreo-stuffed chocolate chip cookies and Nutter Butter-stuffed chocolate chocolate chip cookies.
  • A Hat Trick of Roasted Nuts: Don't buy expensive seasoned nuts—roast your own. "Add lots of seasonings like chili and lime, maple and rosemary, and curry, and they become even more enticing."

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Post a Comment | Posted by Carey Jones, February 20, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Banana Bread Muffins: These muffins taste just like the classics—you'd never guess they're also vegan and gluten free.
  • Valentine's Treats, Redux: Want to make something for your valentine but sick of the usual chocolate, heart-shaped fare? Try one of these five non-lame treats.
  • Valentine's Day Cocktails: Whether you're feeling bitter about this holiday or sweet, Maggie Hoffman has a cocktail to suit your taste.
  • Retro Recipe: Have a little fun this weekend by remembering all those green bean casseroles you ate in your youth. Now have even more fun eating this gourmet version.
  • Parents and Kids:You'll eat up this spiced carrot and walnut bread. In fact, your kids might like helping out almost as much as you enjoy eating the results.

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Post a Comment | Posted by Carrie Vasios, February 13, 2011 at 3:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • The Perfect Parm: Grease be gone: In this week's Food Lab, Kenji masters eggplant parmesan, American style.
  • Edible Stadium: Hosting a Super Bowl party? Guarantee a victory with this stadium made out of guacamole, queso, black bean dip, pretzels, goldfish and Chex Mix. If you build it, they will come.
  • Bacon-Bourbon Jam: This "gooey jam infused with the flavors of brown sugar, maple syrup, coffee, and bacon" contains so much deliciousness you don't need to eat it with anything but a spoon.
  • A New Take on Buffalo Wings: If you're tired of the standard hot sauce-butter combo, try these these sweet and spicy Honey-Sriracha Glazed Buffalo Wings.

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Post a Comment | Posted by Carrie Vasios, February 6, 2011 at 1:00 PM
Tagged: This Week in Recipes