Entries tagged with 'This Week in Recipes'
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Roll of Steak: Perfectly grilled steak topped with chimichurri sauce—an Argentinean mixture of parsley, garlic, onion, vinegar, and oil—is a classic. Chimichurri-stuffed flank steak is a fun, creative, and pretty way to present the dish. Deep-Fried Cheese Sandwich: Mozzarella en carrozza, which translates to mozzarella in a carriage, is deep-fried mozzarella wrapped in battered bread. Caprese on Steroids: Blake Royer bulks up a tomato and mozzarella salad with microgreens. Slivers of basil and a drizzle of balsamic make it a flavorful summer meal....
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Pacific Rim Glazed Flank Steak: Flank steak is a cheap cut of meat that loves a good marinade. This one is glazed with teriyaki and tangy citrus. Honey helps the whole thing caramelize into a glorious crust. The Best Use of a Wine-Poached Peach: Poaching peaches in wine will preserve the fruit and create a tasty, complex peach-infused syrup. But be careful! Eating too much tipsy summer peach pudding might make you tipsy. Leftover Rice Cure: Shrimp fried rice is a classic that won't let you down. The straight-up, traditional fried rice hits all the right notes: ginger, carrot, garlic, and scallions....
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A Classic Combination: Warm sausage and lentils meld perfectly in a salad tossed with a balsamic-based vinaigrette and fortified with a little bacon. Zucchini and Chicken Salad: Robin Bellinger grows to love zucchini when it's slivered with a mandolin and tossed with a lemony dressing, like in this zucchini and chicken salad. Sprinkled with fresh mint and Parmesan and stuffed into a pita, it makes for a great portable lunch. Bruschetta for Dessert: Showcase beautiful summer fruit atop bruschetta dolce. Amanda Clarke tops hers with cherry, hazelnuts and nutella; or black raspberries, nectarines and ricotta. Soul-Satisfying Soup: Turn sweet corn, rich lobster, and plenty of heavy cream into a luscious summertime meal with a pot of corn and lobster...
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Beautiful, Edible Flowers: Lucy Baker's zucchini blossom frittata with goat cheese and herbs is so good, she contemplated opening up her apartment for brunch business. Don't Be Fooled: When it's summer and fresh tomatoes have all the flavor you could want, skip a long-simmered tomato sauce and go for marinated tomatoes with linguine, finished with chunks of fresh mozzarella and chopped basil. Shrimp on the Barbie: Rosemary and chile-grilled shrimp with lemon zest will show off quality seafood. To maximize gunky goodness, buy whole shrimp with the heads on. Fruity Fried Rice: Nick Kindelsperger uses leftover pineapple and rice to whip up light, simple ginger pineapple fried rice. Un-Dainty Macaroons: Vanilla-coconut macaroons are "the chewy, dense, coconut bombs of...
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Snazzy Summer Soup: Tom Kearney of Brooklyn's The Farm on Adderly wows Lucy Baker with chilled green pea soup with Maine crab salad. Tom shares his recipe with her &mdash and us. Noodles That Hit the Spot: Robin Bellinger never sampled cold sesame noodles until she arrived in New York. Now a convert, she finds a winning recipe for this craveable dish. This Is No Cous Cous: Fregola is a semolina flour pasta rolled by hand (or machine), with a hefty texture and a nutty flavor. Fregola with mushrooms, rosemary, and sage makes for a satisfying, flavorful dinner. Don't Be Fooled: Edna Lewis' steamed chicken in casserole comes out with plenty of buttery juices and rich flavor. Lest You...
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Spicy Satay: Southeast Asian pork satay can double as a fast weeknight meal and a classy dinner party appetizer. Crab Cake Perfection: Robin Bellinger, disappointed by inferior restaurant crab cakes, discovers a recipe for sweetly crabby baked crab cakes. America's Original Red Meat: Buffalo might be lower in fat than beef and contain less cholesterol than chicken breast, but it makes a great burger. Buffalo burgers with pepper jack cheese are juicy and flavorful. Springy Green Salad: Blake Royer is not ready to give up spring produce just yet. He gets milage out of spring veggies with a fava bean, asparagus, and green bean salad dressed in a tangy vinaigrette. Pink Confections with the Flavor of Sunshine: Lucy Baker spent...
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Lamb Burgers, Burger Blasphemy? Ted Allen says, "The ultimate burger for me is actually a lambburger." Nick Kindelsperger isn't so sure, but his lamb burger recipe makes for a truly memorable burger. Spatchcocked Chicken with Potatoes and Asparagus: Adam Kuban shares one his favorite two-pan recipes. Spatchcocked chicken is marinated in oregano, cooked until crispy and golden, and served with asparagus, new potatoes, and herbs. Sweet Potato Biscuits: These biscuits are made from a short list of conventional ingredients, yet are anything but ordinary....
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Father's Day Grillfest: Make dad happy. Fire up the grill for some Memphis-style ribs with spicy drippings, thick-sliced onions with lemon thyme, and more. Leftover Tacos: A tired, ravenous Nick Kindelsperger ransacks his fridge for chipotle chicken salad taco ingredients and cobbles together a delicious dinner. Avocado Mayonnaise: Homemade mayonnaise is surprisingly simple. Whir a few ingredients in a food processor for a sandwich-topper more flavorful than anything you can find in a store....
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DIY Fudgesicles: Lucy Baker recreates a fond childhood memory by making her own fudgepops from scratch. Capital Cannellini: Blake Royer cooks a simple, subtle Italian bean salad. A Healthier Cookie: Robin Baker admits that pregnancy has given her more of a sweet tooth. She recommends these oatmeal cookies full of coconut and sunflower seeds for a slightly less guilt-inducing solution. Amazing Avocado: Boring guacamole metamorphoses into a snazzy lunch with Lucy Baker's crabby avocado soup. Rice Over Easy: A perfectly runny fried egg tops Nick Kindelsperger's ginger fried rice for a new take on an old favorite. Both Sides Now: Robin Bellinger makes a lovely lunch out of the polenta and broccoli rabe she cooked as sides for brisket...
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