Entries tagged with 'This Week in Recipes'
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Cook the Book: Caroline Russock writes of that peerless combination of dough and filling, as it applies to Francis Mallmann's Empanadas Mendocinas, the classic Argentinian pastry of chopped beef, hard-boiled eggs, and green olives. No More Bagged Baby Spinach: Gina di Palma professes her love of verdant, mature spinach and shares her recipe for Frittelle di Spinaci. Soup Tonight: Blake Royer shares some tips for making a simple, well-executed Genovese Minestrone, a soup that eats like a meal and is infinitely adaptable. A Fresh Approach: Kerry Saretsky discusses the versatility of crème fraîche, a user-friendly ingredient that adds a bit of tang and cream to any dish. From Head to Tail: Nick Kindelsperger tackles a fish dish head-on (literally),...
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What to Make When There's Nothing in the Fridge: Nick Kindelsperger shares the recipe for a simple and aromatic chickpea and tuna salad. A French Pizza Tart: Kerry Saretsky describes how she and her mother shared a taste for whole wheat pissaladière pizza with tapenade, pine nuts, and goat cheese. Perfect for Summer Evenings: A recipe for a new potato and summer squash salad that begs for cookouts and nights in the backyard. Perhaps Not Hell, But Heaven: Ed's chosen recipe for Sunday brunch, Eggs in Hell, will require a large glass of cold milk A Perfect Finale: A great fresh strawberry and ricotta tart, another use for in-season strawberries!...
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All About the Beets: Nick Kindelsperger shares a delightfully fresh recipe for beet, avocado, and goat cheese salad, the perfect meal for the approaching warm summer nights. Eat the Whole Batch: These elegant tisane shortbread cookies with verveine and citron, created by Kerry Saretsky, are so tasty you might want to bake a double (or triple) batch. Bye, Bye, Potato Salad: Gina DePalma's Insalata di Riso is the new potato salad for all your picnics and al fresco dining—seriously Italian and delicious. Primo Pasta: Do yourself a favor and try this crowd-pleasing and hearty Italian sausage and spinach pasta for dinner tonight. Foolproof Piccata: Blake Royer dishes up a fantastic, simple, and impressive recipe for fish piccata, featuring crisp...
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Á la Française: Kerry Saretsky tells a delicious tale about the simplicity of the French woman, accompanied by this irresistible recipe for purple potato-crusted trout. Posh Pasta: Although this dish is somewhat similar to tuna casserole, Blake Royer promises that this pasta with tuna, arugula, and chili is a knockout recipe. Miso Love: Nick Kindelsperger has perfected miso soup with the addition of dashi in this miso soup with grilled eggplants and mushrooms. Chowder Time: There are few dishes quite as heartwarming as a big bowl of chowder. This recipe for corn chowder with cheddar will certainly become a staple in your recipe index. Pizza's Cousin: Joy Manning gives stromboli a Meat Lite makeover with this recipe for roasted...
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Hedonistic Asparagus: Nick Kindelsperger creates a true epicurean delight in this recipe for roasted asparagus with poached eggs and miso butter (above). Drunken Pasta: This recipe for red wine spaghetti with broccoli is loaded with flavor and color- perfect for an elegant spring dinner. Tasty Allies: Kerry Saretsky's pain au chocolat cinnamon rolls with crème fraîche icing and walnuts unites American and French flavors for a perfectly sweet fusion. Bellissimo Breadsticks: Great for snacking at all times of the day, Gina DePalma shares a seriously Italian recipe for semolina and sesame grissini. A Simple Salad: Piquant and pleasing to the eye, this lemon basil pasta salad loaded with fresh basil, tomatoes, and a simple vinaigrette is a perfect picnic...
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Dinner Tonight: Blake Royer lightens up classically cream-heavy salmon and pea tagliatelle and swears he "didn't miss the cream at all." What's in a Name: Debunking the real meaning and use of French toast, Kerry Saretsky creates an asparagus parmesan pain perdu with homemade tomato jam- a savory rendition of this traditional French nursery dessert. Mom's the Word: Carey Jones brings you many recipe ideas that will help you create a very memorable Mother's Day brunch. Crazy for Kimchi: Some things are better bought than made, but Andrea Lynn shows no fear in creating seriously spicy masterpieces such as this recipe for homemade kimchi. Reuniting with Reuben: After a substantial separation, Nick Kindelsperger creates an outstanding reuben sandwhich from scratch...
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Mighty 'Migas: This traditional Spanish dish, brought to you by Blake Royer, gets a mouthwatering makeover with mushrooms, butter, and parsley resulting in must-try mushroom 'migas. Haute Ham and Cheese: Lunch meat and Wonder Bread be-gone! Kerry Saretsky shares this exquisite sandwich recipe made on Parmesan and Gruyère Gougères, spread with chive Dijon butter, then layered with French prosciutto and baby arugula. Lamb Falafel: Meat Lite's Tara Mataraza Desmond whips up this natural marriage of falafel mixed with lamb all tucked inside a crispy pita that will definitely "rival a hoagie" any day of the week. Baja Taco's: Fish tacos are becoming increasingly popular, however, they are not always as tasty as they should be. This recipe for Baja-style...
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Parfait Pistou: Lover of fungi and all things French, Kerry Saretsky shares an elegant and wholesome recipe for multigrain spaghetti coated in a creamy mushroom sauce. Hot Buns: Andrea Lynn packs some serious heat into your everyday patty with this pimento cheese burger, which she recommends serving on red-pepper-flake-topped focaccia bread. Ring the Alarm: Nick Kindelsperger's smokin' three alarm tofu with oyster mushrooms and spinach is a must-try for dinner tonight. The Power of Paprikash: Take a bite out of Blake Royer's rousing rendition of sauerkraut and sausage parprikash—an inexpensive, simple, and very flavorful recipe. Craving Cabbage: Fulfill your weekly brassica quota with Joy Manning's recipe for cabbage apple casserole with smokey bacon. Veg Out: Kristen Swensson creates a...
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Spring in Bloom: Kerry Saretsky takes full advantage of the season change by creating an elegantly delicious recipe for Dijon pork paillard with a spinach and flower salad. Warm Lentil Salad: Economical and lavish at the same time, this dish brought to you by Blake Royer, incorporates French Puy lentils, fresh herbs, goat cheese and baby spinach. Extremely Serious Heat: Bhut Jolokia, the world's official spiciest chile, can be used in this fiery salsa recipe, however, proceed with caution, these little devils rank one million units on the Scoville scale. Yikes! A Sour Secret: Preserved lemons, a North African cuisine staple make this preserved lemon citrus chicken with chevril gremolata a unique dish that is undeniably delectable. A Different...
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Matzo for the Masses: Robyn Lee demystifies the daunting task of making matzo by way of chef Daniel Boulud and boulanger Mark Fiorentino of New York's restaurant, Daniel. DIY Peeps: Eliminate the long list of unpronounceable ingredients and follow Erin Zimmer's very simple recipe for our favorite Easter time treat. Italian Easter Essential: Although the main ingredient, grano cotto, can be difficult to find, Gina DePalma promises that traditional Italian Pastiera (ricotta and cooked grains cake) is well worth the effort. Eat Like an Egyptian: Blake Royer serves up a pleasing recipe for Ful Medames (Egyptian-style breakfast beans) that come fully equipped with two fried eggs. 'Wichcraft: We could definitely take a large bite out of this recipe for...
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