Entries tagged with 'This Week in Recipes'
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[Photograph: Robyn Lee] Mole Madness: Andrea Lynn brings us a silky, spicy Black Mexican Chocolate Sauce, while Seriously Meatless correspondent Michael Natkin recommends his simple Mole Aproximado for vegetarian enchiladas. Teff It Up: You may know the Ethiopian grain teff as the base of injera bread, but "Gluten-Free Girl" Shauna Ahern transforms it into a sweet, spicy porridge. Crumb: We all need a perfect crumb cake recipe, and Robin Bellinger's buttery, cinnamon-topped version is just that. Flower Power: Lavender works its way into Piemontese cuisine, as Gina DePalma shows us with her Lavender Honey Spice Cake. Fuzzy Wuzzy: How to use up the fuzzy squash in your fridge? The Crisper Whisperer's Hairy Gourd Bread. Chocolate Orange: Unless you've killed...
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[Blake Royer] Blimey Limey: Grilled Salmon with Red Potato Salad and Greens is a "beautifully simple" dish with a lime twist for the potatoes. Oddball Love: Kohlrabi may often be the odd man out, but this Kohlrabi Remoulade is sure to make him the hit of the party. Everyone Loves Pound Cake: Top everyone's favorite dessert with Tequila-Roasted Pineapple, a sweet treat with a touch of booze. Brunch Munch: Chard identifies with kohlrabi; it's familiar with the lack of love. This Chard and Onion Omelet is the perfect excuse for cozying up to the remnants of your CSA box. Not Just for Parties: With this recipe for Devilishly Handsome Eggs with Smoked Paprika, I can now plonk myself on...
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[Joshua Bousel] A Star Fowl: Who knew that you could get a "picture-perfect, mahogany-skinned bird" after only forty five minutes? Mexican Roadside Chicken with Green Onions, get thou to my plate! There's A Market in My Pasta: Pack every nook and cranny of your bowl with perfectly prepared goodies from the farmer's market in this Fresh Tagliatelle with Green Beans, Rainbow Chard, and Aged Goat Cheese. Pizza at Home: Finally, a Pizza Bianca worth making at home using an easy "stretch and fold" technique. Your Very Own Shaved Ice: Patbingsu is a lighter dessert for the few warm weeks we have left. To mix or not to mix? That is the question. Pass the Bottle, Please.: Need an excuse...
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[Kerry Saretsky] Lamb Lollys: Sure, Grilled Lamb Chops with Port Syrup, Garlic Confit, and Sauce Vierge 'Persillade' may sound intimidating, but with Kerry by your side, there's no reason not to make this sumptuous dish. Summer's Still Here: In the last weeks of Augusta take advantage of the produce bounty and cool off with a Cool Summer Gazpacho. Pizookie Me!: Let there be pizookie for all! Part pizza, part cookie, and totally awesome, this sweet lovechild is good for you and your soul. Pop to the Top: Get healthy and delicious with lemon popovers that make "light, airy, and exemplary vessels for jam and honey." Sweet and Sour Jam: A double hit of sweet and sour notes in Onion...
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Easy Faux-Risotto: Nick Kindelsperger makes Orzo with Cherry Tomatoes, Capers, and Lemon, a fresh dish reminiscent of comfort food favorite risotto. Zabaione at Home: "Soothing, comforting yet elegant all at once," zabaione makes for a special Italian treat. Orange Hot Sauce?: Make some habanero hot sauce to add a refreshing, spicy kick to your breakfast, lunch, and dinner. Happily Meatless: Meat would only detract from this awesome Caramelized Onion, Potato, and Blue Cheese Tart from our new Seriously Meatless column. Culinary Pixie Dust: Chorizo is the magic in this Tortilla Espanola that's good hot out of the oven, cold out of the fridge, and in your belly....
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Vegetarian Splendor: Using a favorite pantry staple, Blake Royer makes Dinner Tonight with a Zucchini, Mushroom, and Goat Cheese Tart that'll make you postively frolic in the Garden of Vegetarian. More Bulgogi, Please: Hop on the bulgogi train with these Kogi-Inspired Bulgogi Tacos with Spicy Slaw. Choo choo! Gorgonzola is Your Friend: Get past gorgonzola's reputation as a badass cheese and try it in Gina DePalma's Farfalle with Zucchini and Gorgonzola for a "silky veil of nutty, buttery flavor over the pasta." You Had Me at "Fragrant Garlic": Squid Noodle Salad is a cheap, sustainable dinner all by itself, but add a "fragrant garlic topping" and you've got yourself a love affair. The Best Chip Since Utz Barbecue: Even...
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Eat for Eight Bucks: You're crazy if you don't make this Spaghetti all'Aglio e Olio where the "barely solid" tomato flesh "collapses easily into the noodles." Plus, three meals for under eight bucks? Enough said. Serious Salsa: Lisa Fain uses her newfound love of watermlon in creating her alternative take on pico de gallo. Another Excuse to Make Carbonara: Pump up the pasta with this Courgette Carbonara; now you can feel less guilty for having two bowls. Kimboperrific!: Never thought you could make your own kimbap? Take a chance and make this Korean staple the next time you want an easy packed lunch. Aebleskiver Shmaebleskiver: A pancake combined with a jelly doughnut is never a bad thing. Make your...
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Essence of Salmon: Using a tip from Mark Bittman, salmon burger believer Blake Royer makes salmon burgers for those not yet converted. Nubby Bits are the Best: Fregola, a rolled semolina pasta, is turned topsy-turvy in Seriously Italian's saffron fregola with potatoes and peas. Surprise! Trout!: Intimidated by cooking fish en papillotte? Kerry Saretsky lays it out for you so you'll have no trouble cooking up Nemo this weekend. Simple, Bright, Pasta: Use up the first tomatoes of summer with penne with bacon and raw tomato sauce, a Meat Lite recipe sure to please. Banana + Cream + Pie = Monkey Heaven: Try your hand at banana cream pie this weekend. It's a classic that I've somehow never found...
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Perfect Partners: Kerry Saretsky whips up a winning combination of sliced steak and olive tapenade in honor of her friends. Peas Galore: Get your green on tonight with Nick Kindelsperger's side of green peas and sugar snap peas in sesame dressing. Breadcrumbs = Big Flavor Receptacles: Gina DePalma introduces us to verdure ripieni, or stuffed vegetables, as an easy and cheap meal option. Salsa Away the Summer: Homesick Texan's Lisa Fain kicks off her salsa series with a salsa that's not quite the same as her family's favorite, but just as delicious. Offal for Everyone: Try some tongue with ChiChi Wang as she braises it for the first time to make tongue tacos. Squid in Wine: While the roommate...
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Zesty Zucchini: Nick Kindelsperger whips up zucchini galettes with a touch of cumin for a hint of "mysterious lingering spice." Summertime Spaghetti: Reminisce and refresh with Kerry Saretsky and her spaghetti with pistachio pistou, fava beans, and mint. Chorizo at Home: If you have five minutes you can make Ed Levine happy by making your own chorizo. Singaporean Street Food: Caroline Russock introduces us to mee goreng, a dish of spicy stir-fried noodles topped with a fried egg. A Condiment for Breakfast, Lunch, and Dinner: Serious Heat's Andrea Lynn loves Padma's chile-honey butter spread on toast, over fried eggs, and as a garnish for fish. Chicken a Go Go: Try Blake Royer's simple take on the Filipino dish of...
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