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

  • Chile Verde with Pork: If you live in the Northeast and want to make chili verde, you face the problem of not having fresh hatch chilies. But, with Kenji's recipe, you won't need them.
  • Frog's Legs: Feeling adventurous? Then dust off your wok and follow Chichi Wang's recipe for frog soup.
  • Serious Grains: If you're looking for a healthy and tasty alternative to your average white bread, Donna Currie has a recipe for rye with caraway and flax for you.
  • A Comforting Combination: If you love seafood and sausage—and who doesn't?—then try out this shrimp and chorizo recipe for dinner tonight.
  • Wacky Breakfast: "Fact: half of the word 'pancake' is comprised of the word 'cake'," writes Cakespy, introducing this recipe for funfetti pancakes. (Sprinkles and all!)

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Post a Comment | Posted by Chris Crowley, January 30, 2011 at 1:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Swordfish Paillard with Citrus Salad: Dying for a little sunshine? Follow Kerry Saretsky's lead and brighten up your winter palate with this refreshing recipe for thinly pounded swordfish and salad of citrus fruits, olives, and arugula.
  • Andrew Carmellini's Cauliflower: Thanks to his new cookbook Urban Italian, we can all enjoy chef Andrew Carmellini's cauliflower with brown butter, pear, sage, and hazelnuts.
  • Homemade Kit Kat Bars: Feeling indulgent? Make some homemade Kit Kat bars laced with peanut butter, chocolate, and butterscotch chips.
  • Vinegar-Glossed Chicken: It may sound crazy, but the copious amounts of vinegar in this dish actually create a sticky, salty-sweet, and totally delicious glaze for sauteed chicken.
  • Chickpea Salad with Cumin Vinaigrette: Sometimes old favorites just need a little tweak. Try this traditional salad of chickpeas, feta, and mint tossed with a seriously flavorful cumin dressing.
  • Black Bean and Sweet Potato Chili: If you're looking for a spicy, hearty chili to serve at your Super Bowl party, look no further. This vegetarian version is not only delicious but extremely inexpensive to make, so you'll have more money for beer.

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1 Comment | Posted by Carrie Vasios, January 23, 2011 at 1:00 PM
Tagged: This Week In Recipes

This Week In Recipes

  • Pizza Lab Pizza: Kenji and The Pizza Lab simplify the pizza making process, creating a recipe for Sicilian-style pies that requires no rolling or stretching on your part, cutting the total cook time by six hours.
  • Gourmet Quesadillas: Salty, tangy feta and various leafy winter greens make up the filling for this take on a quesadilla.
  • Lettuce Cravings Satisfied: For those times when you crave that crisp crunch of iceberg lettuce, this salad, which pairs it with blue cheese dressing and warm bacon, is sure to hit the spot.
  • Chip Dip Bread: dbcurrie magically fuses together two delicious things--bread and chip dip--into one giant loaf.
  • Spanish-Style Meatloaf: Substitute beef for pork or turkey, add in a heavy dose of paprika, mix in some parbroiled potatoes, and you get this unusual meatloaf that's not quite what Mom used to make.
  • California Chinese Salad: There's nothing really Chinese about the origins of this American fast food salad, but this Chinese Chicken Salad, which incorporates chilled chicken, soy vinaigrette, sesame seeds, orange segments, and crisp fried wonton skins, is still totally delicious.

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Post a Comment | Posted by Tom Sullivan, January 16, 2011 at 5:00 PM
Tagged: This Week In Recipes

This Week In Recipes

  • Food Lab Does Shake Shack: Kenji reconstructs the ooey-gooey cheesy mushroom/hamburger that is the infamous Shack Stack.
  • Polvorones: These Spanish cookies, made with almonds and lard, are surprisingly light and nutty despite their key ingredients.
  • Dry Fried Chicken: These little chicken pieces, mixed together with fiery dried red chiles, Sichuan peppercorns, and chili bean paste, are equal parts dinner and habit-forming drug.
  • Croquetas: These balls of leftover mashed potatoes, stuffed with chunks of salty Serrano ham, smoked Spanish paprika, and sweet-spicy piquillo peppers, are little bites of heaven.
  • Breakfast Congee: Perfect for those times when your fridge is bare, this Empty Fridge Congee works well with any odds and ends that you may have lying around waiting to be used.

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Post a Comment | Posted by Tom Sullivan, January 9, 2011 at 1:00 PM
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This Week in Recipes

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1 Comment | Posted by Carey Jones, January 2, 2011 at 12:00 PM
Tagged: This Week in Recipes

This Week In Recipes

  • Lengua Tacos: Braised beef tongue makes for one delicious taco filling, and this recipe couldn't make it easier while also teaching you basic sous-vide techniques that you can use for pretty much any meat imaginable.
  • Foie Gras Butter: As if regular foie wasn't enough to spark controversy around these parts these days, here's a recipe that uses the trimmings to make something that is, dare we say it, fattier than what it came from.
  • Say No To Swiss Miss: Making your own hot chocolate really isn't that hard, but the convenience and price of the store-bought cocoa mix cannot be beat. Too bad most of them taste pretty meh. But don't worry, The Food Lab to the rescue!
  • Cookie Swap: Check out this list of 28 cookie recipes from our cookie swap (alright, we let some fudge and toffee bars in too).
  • Holiday Ham: The Food Lab walks us through the basics of selecting and cooking the perfect ham, with unusual glazes to go along with it. Either go the traditional maple route, or give it the Cherry Coke treatment.

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Post a Comment | Posted by Tom Sullivan, December 19, 2010 at 1:00 PM
Tagged: recipes, This Week in Recipes

This Week in Recipes

  • Sourdough Pizza: One of the several end products of dbcurrie's long-in-the-making sourdough starter, this pizza takes about three days to make, but is definitely worth the time and effort.
  • Kenji Does Prime Rib: Pencil an hour or two out of your day to read through Kenji and The Food Lab's guide to everything prime rib, from purchasing to...torching? You'd better believe it.
  • Bourbon Balls: Not out of place at an '80's dinner buffet, this timeless dessert, made out of a mixture of bourbon macerated raisins, chopped pecans, and crushed chocolate wafer cookies, are also a guaranteed dinner party hit.
  • Lace Cookies: These wafer-thin almond-flavored cookies are some of the easiest desserts you can make: make the dough, plop it on a baking sheet, and, after they're done, fill them with dark chocolate because, why not?
  • BBQ Pasta: Sounds so wrong, but tastes so right. This recipe is actually much more than just mixing sauce and pasta together, and a great way to get rid of any leftover pulled pork that you may have lying around.

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1 Comment | Posted by Tom Sullivan, December 12, 2010 at 3:30 PM
Tagged: This Week in Recipes

This Week In Recipes

  • Ultimate(est) Sliders Continued: Kenji and The Burger Lab return to the ultimate slider recipe and make it "more ultimate-r" with caramelized onions... and a towel?
  • Automat Beans: This recipe for Automat Baked Beans will take you back to the 50's, when blue plate specials could be had for a few coins and the flip of a shiny metal flap, on the other side of which your meal would be waiting.
  • Foie Haché: It sounds tastier than chopped liver, but in reality this French rendition of the classic Jewish pâté isn't all that much different, save for the addition of onions caramelized in chicken fat.
  • Potato Latkes: These French-inspired latkesare more croquette-like than a traditional mashed potato pancake, but this unusual take on the classic Hanukkah dish (featuring brandade, a whipped codfish paste) is equally delicious.
  • Hutzel WHATken?: Hutzel Wecken, a fruitcake-like, dense, fruit-studded bread from the Alsace region of France, resembles its Christmas cousin, but is commonly associated with Hanukkah.

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2 Comments | Posted by Tom Sullivan, December 5, 2010 at 3:00 PM
Tagged: This Week in Recipes

This Week in Recipes

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Post a Comment | Posted by Carey Jones, November 28, 2010 at 5:00 PM
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This Week In Recipes

  • Thanksgiving with The Food Lab: Kenji and The Food Lab have you covered for Thanksgiving recipes this year. Check out two ways to cook your Turkey, and simple (yet delicious) recipes for stuffing, homemade cranberry sauce, and turkey gravy.
  • Post-Thanksgiving Brunch: What better way to use up all of that leftover cranberry sauce than slathering it all over some delicious Cranberry Baked French Toast?
  • The Secret Ingredient Revealed: Cranberries, the secret ingredient of the week, pairs well with braised rainbow chard to make an unconventionally delicious Thanksgiving side dish.
  • Stir-Fried Fish Paste: It's what's for dinner, paired with some eggplant and squash, if the fish-y allure of fish paste compels you to give this recipe a shot.
  • Green Chile Hominy Casserole: While casseroles aren't usually on the top of everyone's mental "to cook" list, this Green Chile Hominy Casserole with Chorizo debunks the myth that the casserole is bland, usually unsatisfying affair.

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1 Comment | Posted by Tom Sullivan, November 21, 2010 at 1:00 PM
Tagged: This Week in Recipes