Entries tagged with 'This Week in Recipes'
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Greens, Eggs, and Speck: Blake Royer adapts a delectable recipe for a salad similar to the Italian favorite panzanella. Frugal Francaise: You don't have to be rich to eat decadent Madeleines with raspberry confiture, as Kerry Saretsky proves with her 80¢ cornbread rendition of the classic French cookie. Save Your Soul: Crisp potatoes, fresh herbs, and olive oil, brought to you by Grace Kang, make this dish a definite comfort food and perfect for breakfast, lunch, or dinner. A Perfect Pair: Unable to get enough of this dynamic duo, Nick Kindelsperger gives traditional beans and rice West Indian flair. Drunken Spaghetti: While dining in Florence, Italy, Gina DePalma almost lost her cool after one bite of this Spaghetti All'Ubriaco....
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A Perfect Plate: Inspired by her dad, Kerry Saretsky serves crispy salmon nestled on a bed of French lentils all topped with mustard crème fraîche. Spice Up You Life: Nick Kindelsperger shares a memorable recipe for califlower-potato curry, or Aloo Gobhi. Spaghetti and Sardines: Blake Royer whips up Venetian spaghetti coated in a creamy sardine sauce. A Meat-Lite Cassoulet: Reforming this often meat- and fat-heavy dish, Joy Manning gives us a delicious spin on cassoulet. Transcendental Cabbage: Formerly not a cabbage fan, Kristen Swensson gives red cabbage another shot by pairing it with apples, honey, and bacon—needless to say, her opinion changed....
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Bye Bye, Breakfast Cereal: Gina DePalma reinvents a classic Italian biscotti that could easily replace your usual breakfast lineup. Kicked Up Carbonara: Using the same creamy egg and cheese based sauce found in carbonara, Tara Mataraza Desmond of Meat Lite adds seasonal asparagus, salmon, and casarecce for a very scrumptious meat-limited dish. Lovely Lavender: Looking to give your cupcakes a little flair? Kerry Saretsky's recipe for crème fraîche cupcakes with Provence lavender icing will do just that. Better than Nachos: Nacho aficionado Nick Kindelsperger follows a recipe for Chilaquiles Rojos that puts traditional nachos on the back burner. Pork Chops in 30 Minutes (Or Less): When Grace Kang needed a delicious meal quick, she whipped up this delicious balsamic...
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Surfs Up: It might still be cold outside in some parts of the country, but you can warm up with Nick's spicy mahi mahi with cilantro pesto. Rockin' Risotto: Amp up the classic Italian dish with a little pancetta or radicchio and artichoke hearts and you'll be singing a whole different tune. Cream and Cheese and Chocolate, Oh My!: Grace Kang bakes her way to the top with these chocolate cream cheese cupcakes. Totally Tandoori: Improvising within the confines of a city kitchen, Joshua Bousel creates a twice baked tandoori chicken that is out of this world. Fantastic Flapjacks: Ed Levine adapts a traditional recipe to create a heavenly pancake that you'll flip over. Ciao Pesce!: Get your forks...
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Sam I Am: Channeling his inner Dr. Seuss, Ed dishes up green eggs with parma ham. Personalize Your Bibimbap: This Korean dish can be made with almost anything, but Nick Kindelsperger shares his favorite toss-ins and bibimbap technique. A Taste of Africa: In her exploration of worldwide cuisine, Kristen Swensson looks toward Kenya to create a healthy and delicious irio, which is made with peas and potato. Don't Throw This Dish Away: Garbage pail pasta might not sound tasty, but as Blake Royer adds leftovers from his fridge, the meal gets more and more mouthwatering. Serious Italian: Snow inspires art or staying at home, but for Gina DePalma, it's motivation to make a snow day crespelle for dessert. Mock...
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Take the Whole Bird: In an attempt to satisfy both her healthy habits and her boyfriend's junk food craving, Kristen Swensson made Marcella Hazan's lemon roasted chicken with carrot and potatoes. Winning Waffle: Ed found that Better Homes and Gardens has made the perfect recipe for the best waffles ever, no contest. The Sausage Makes It: Even though this recipe is from Meat Lite blogger Joy Manning, her lentils with caramelized leeks and sausage gets better depending on your choice of meat. Crabby Rice: Don't let the name fool you, Nick Kindelsperger's crab fried rice is bound to make you happy. Pasta, Italian Style: Pasta alla Gricia never sounded so good as when our Italian specialist Gina DePalma made...
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Bearing Fruit: Not only does Tam Ngo hip us to what pomelos are, but she also shares her recipe for goi buoi, a salad made from them. Let Them Eat French Toast: For Sunday brunch, Ed Levine cooks Cap'n Crunch French toast, a perfect blend of kid and adult comfort food. Warmed By Chili: Even though we think of chili as classically being red, Kristen Swensson makes a healthy and hearty white chicken chili. Conquering Fear by Roasting: When Blake Royer made roasted fennel tomato sauce for his pasta dish, he was a little apprehensive about fennel's strong licorice taste. His fears were allayed when he discovered what roasting does to the herb. There Is No Yuck in Yucatecos:...
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Fortified Chili: There is nothing wimpy about Gretchen VanEsselstyn's habanero turkey chili, except maybe the glass of milk you need to cool your mouth down after. Savory Tea Snack: Forget the typical sweet treats with your Earl Grey, Kristen Swensson shares her cheddar chipotle scones. I Can't Believe It's Brown Butter: Melt-in-your-mouth tortellini with brown butter and sage is just another recipe from Blake Royer to make you salivate. Channeling Your Inner Betty: Lucy Baker tries out Betty Crocker's oatmeal caramel bars and has "spectacular" results—not a term she tosses around often with boxed mixes. Grit and Bear It: Dive into Bobby Flay's warm and hearty shrimp and grits with bacon. Caramelized Onions on the Cheap: Transfixed with the...
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Celebrate the Year of the Ox: Tam Ngo shares her recipe and step-by-step process for making banh chung, a Vietnamese treat during Lunar New Year. The New Gruel: Mark Bittman inspired Serious Eats "oatmeal bureau chief" Erin Zimmer to make savory oatmeal with scallions and soy sauce. Turn Up the Heat: Gretchen VanEsselstyn of Chile Pepper Magazine will set your mouth aflame with this Sichuan sirloin habanero salad. Pork Belly Sliders: If Mom ever put these in your brown bag lunch, you'd love her forever. For only $7.44, Michele Humes makes six soy-braised pork belly sandwiches with chili aïoli and sesame-scented cabbage. Slow-Fried Chicken Wings: Modeled after David Chang's approach (Momofuku Ssam Bar), these Buffalo chicken wings should be...
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Presidential Cocktail: The inauguration might be over, but it's never too late to make a Baracktail, Kerry Saretsky's ode to change. Pumpkin Sightings in January: Pumpkin isn't just for pie in autumn. Kristen Swensson dishes up a steaming bowl of pumpkin orzo with sage. Dessert Bacon: Back with another decedent flavor mash-up, Amanda Clark shares her bacon oatmeal cookies. Take the Picnic Indoors: Blake Royer reminds us that sometimes dinner requires the simple yet sublime egg salad sandwich. Out of Failure Rises a Phoenix: Well, a chicken actually. Instead of Alton Brown's fried chicken, Nick Kindelsperger alters the recipe by making paprika roasted chicken....
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