Entries tagged with 'This Week in Recipes'
Page 7 of 17

Viewing Results from: 

This Week In Recipes

  • Roasted Sweet Potatoes: The secret behind the Best Roasted Sweet Potatoes is par-cooking them in water between 135 and 170°F. Read up to find out why.
  • Mashed Potatoes Two Ways: Regardless if you like your mashed potatoes ultra-fluffy or rich and creamy, The Food Lab has you covered with two great recipes for Thanksgiving and beyond.
  • Hot Slaw: While it might not be a traditional side dish, this German Hot Slaw, combining shredded cabbage sauteed in bacon fat, bits of onion, caraway seeds, and a healthy dose of apple cider vinegar, fits in well next to the mashed potatoes and stuffing on your Thanksgiving table.
  • Deep Fried Buffalo Birds: After several attempts, The Food Lab brings you not only safety tips and frying procedures, but a delicious way to spice up plain fried turkey via a little Frank's Red Hot.
  • Dok Boki: Glutinous rice is smashed into a gooey mass, which is then formed into a variety of different shapes and sizes for these Korean Rice Cakes.

Continue reading »

Post a Comment | Posted by Tom Sullivan, November 14, 2010 at 4:00 PM
Tagged: This Week In Recipes

This Week In Recipes

  • Layered Rice Sweets: Khanom Chan, layered rice sweets from Southeast Asia, aren't your typical dessert. With a taste and texture similar to mochi, the snack is great served with tea or as a treat to those vegan, gluten-free folks in your life.
  • Even Cheesier Mac 'n Cheese: As if mac 'n cheese weren't cheesy enough, along comes Macaroni and Cheese Carbonara from the evil, brilliant mind of Bobby Flay. Using seven cheeses, a stick of butter, three cups of half-and-half, and some pancetta for good measure, this rendition isn't for the faint of heart (or those on a diet).
  • DIY Stuffing: In our eyes, stuffing in its raw form is great no matter the time of the year. This stuffing bread, with a pinch of sage, poultry seasoning, and chive-infused olive oil, however, might just be better (and more convenient). Say it isn't so!
  • Kimchi Jigae: The magical warming powers of kimchi shine through in this Korean soup full of kimchi, silken tofu, and soybean paste. Quite possibly the best and only thing you'll need to get through these upcoming winter months.

Continue reading »

Post a Comment | Posted by Tom Sullivan, November 7, 2010 at 3:00 PM
Tagged: This Week In Recipes

This Week In Recipes

  • New York Pizza at Home: While it may seem like you can only get those thin, cheesy New York slices in the city, it's possible to create them at home, as J. Kenji Lopez-Alt shows us.
  • Edible Matchsticks: Fortunately not made out of wood, Allumettes (matchsticks in French) get their match-like qualities from pizza dough. Infused with a little olive oil and Parmegiano Reggiano, these "better-than-breadsticks" puff pastries are great for snacking on or dipping in soups.
  • German Apple Pancakes: This German breakfast staple, unlike its American griddled flapjack cousin, is baked in a pie dish. An easy brunch meal that takes advantage of the abundance of perfectly ripe fall apples.
  • At-Home Pizza: Taken from Brooklyn Kitchen's at-home pizzamaking class, this simple pizza dough recipe from the folks at Roberta's in New York couldn't be easier. Even a mixer is optional, as the batch is small enough to mix by hand.
  • Stir Fried Cheese: It's the main component of Kadhai Paneer, an easy-to-make Indian dish of fried paneer and pepper strips covered in a delicious tomato gravy. Don't forget the secret ingredient, fenugreek, which adds a bittersweet and luxurious edge to this otherwise homey entree.
  • Celery Parmesan Salad: Celery, lemons, Parmesan, anchovies, and some soak time are all that's needed for this simple, no-frills salad to take shape. Perfect for when you're running low on time as well as ingredients.

    • Continue reading »

    Post a Comment | Posted by Tom Sullivan, October 31, 2010 at 3:00 PM
    Tagged: This Week In Recipes

    This Week In Recipes

    • Roast Beef Po'Boy: All you need is a well-stocked kitchen (and the proper ingredients) to create this New Orleans Roast Beef Po'Boy. No plane tickets required, thought you might feel the urge to splurge after your first bite.
    • Best Halloween Candy Ever: Deep frying your Halloween candy: it may have you eating an entire bag of Snickers in one sitting. (Unless you do that already?)
    • Duck Fat-Fried Fingerling Potatoes: Need we say more? Duck fat and potatoes are a match made in heaven, and this recipe's only extra ingredient is a dash of coarse sea salt.
    • Croissants Made Simple(er): Keeping with this week's croissant theme, we give you this recipe for Easy(Er) Croissants. Its thirteen steps might seem daunting, but dbcurrie assures us that it's easier than it looks.
    • Broccoli Rabe, Turkey Sausage, and Grapes: This simple and healthy recipe comes together with only seven ingredients, providing some quick and easy weeknight dinner goodness with a great balance of bitter and sweet.

    Continue reading »

    Post a Comment | Posted by Tom Sullivan, October 24, 2010 at 3:00 PM
    Tagged: This Week In Recipes

    This Week in Recipes

    • Mysterious Beets: These Chocolate Beet Cupcakes don't taste like beets, but according to pastry chef Johnny Iuzzini, "if the beet puree wasn't there, you'd miss it."
    • Caffeinated Gelato: Ginger Mint and Chocolate-Covered Espresso Bean Gelato is a take on the classic Mint Chocolate Chip with a spicy ginger kick.
    • Pumpkin Seeds: There's no excuse to eat this popular fall snack plain when it can be sprinkled with cheese, salt, or, even better, ginger-orange zest.
    • All-American Chili: Fall is upon us, and there's no better time than these chillier months to whip up a batch of All-American Chili, loaded with beans and veggies and of course, tons of hearty meat in every bite. (Semi-pun fully intended.)
    • Jars of Cake: Given the popularity of cupcakes, it was only a matter of time until Pumpkin Cake in a Jar came on the scene. Perfect for transporting long distances, and just as tasty.

    Continue reading »

    Post a Comment | Posted by Tom Sullivan, October 16, 2010 at 11:00 AM
    Tagged: This Week in recipes

    This Week In Recipes

    • Pasta alla Bastianich: The eggplant melts effortlessly into the sauce of this Bastianich pasta dish. Whoever said that the veggie is "greasy," "bitter," and "slimy" clearly hasn't tried Pasta alla Norma.
    • Whipped Up: This easy-to-make yet sophisticated starter, whipped sheep's milk ricotta, is one of our favorite dishes at Locanda Verde in New York.
    • Pasta-Lite: A great alternative to a meaty ragu, this Mushroom "Bolognese" is still rich and hearty, but much less taxing on the waistline.
    • A Question of Fried Bread: Bread pakora, an Indian street food dish bread deep fried in a batter of chickpea flour and Indian spices, begs the question: Is bread even better deep fried? The answer is obvious.
    • Summer Figs: Savor the remnants of this year's plentiful fig season with this simple Fig and Speck Salad. The sweet, jammy fruit's flavors come through best when paired with a meaty, pork-y partner of your choice. Speck to the rescue!

    Continue reading »

    Post a Comment | Posted by Tom Sullivan, October 10, 2010 at 5:00 PM
    Tagged: This Week in Recipes

    This Week in Recipes

    • One Potato, Two Potato...Three Potato? A Colombian soup staple, ajiaco uses three different types of potatoes, ranging from starchy to waxy, as a base. Add in some shredded chicken plus a sour cream kick, and you've got comfort food at its finest.
    • Unhealthy Fruit: Whoever said an apple a day keeps the doctor away clearly wasn't thinking about fried apples. Fried until golden in bacon fat, these greasy morsels make an awesome side to almost any brunch dish imaginable.
    • Dips For Your Chips: The cheesy goodness of a great artichoke dip tends to bring out the primal instincts of most partygoers. A word to the wise: double your batch... or else.
    • Caramel Apple Bread: dbcurrie's Caramel Apple Bread recipe took two weeks to perfect, and the tart, sweet, and nutty outcome looks like it was definitely worth the wait.
    • Burning For Love (of Truffles): You'll never be in and out of love with these Bonbon Jovi Truffles, as simple and addictive as some of the New Jersey songwriter's greatest hits. Pair them with some Spring(steen) Rolls for full effect.

    Continue reading »

    Post a Comment | Posted by Tom Sullivan, October 3, 2010 at 2:00 PM
    Tagged: This Week in Recipes

    This Week In Recipes

    Continue reading »

    Post a Comment | Posted by Tom Sullivan, September 26, 2010 at 5:00 PM
    Tagged: This Week in recipes

    This Week In Recipes

    • Cheesy Goodness: Making your own heart-stopping cheese sauce is a lot easier than you might have thought, and the outcome is just as gooey and tangy.
    • Euro-Mexi Salad: It's not quite European, and not quite Mexican, but this Roasted Poblano-Potato Salad with Grilled Steak makes for a great smoky, creamy, salad-y entree...despite its culinary identity crisis.
    • Boiled Periwinkles: While ideally boiled with sea salt, these little shellfish are also great stir-fried with some garlic or your favorite spices.
    • A Timeless Classic: Nothing screams end-of-summer summer more than a good ol' fashioned Tomato, Mayo, and Toast sandwich, with homemade condiments and ripe summer tomatoes. Make 'em before it's too late!
    • Muffaletta Sandwiches: Take note: the key to making a quality muffaletta sandwich isn't the precise layering of the meat and cheese insides, but letting it sit. Once the olive juices soak into the bread, it's ready for you to gorge on.

    Continue reading »

    Post a Comment | Posted by Tom Sullivan, September 19, 2010 at 11:00 AM
    Tagged: This Week In Recipes

    This Week In Recipes

    • Savory Monkey Bread: Not your parent's monkey bread, this rendition subs cinnamon sugar for rosemary, thyme, and paprika.
    • The Secret Ingredient Revealed: Quesadillas may be the perfect food, but make them a little more perfect with chorizo and a cold beer.
    • Wood-Burning Oven Pizza: Create your own Neapolitan-style pie in your home kitchen without voiding your oven's warranty or (hopefully) setting anything on fire.
    • Dessert on a Bun: The hot dog and condiments are swapped out for ice cream, peanut butter, and jelly, yet the bun remains with these dessert hot dogs.
    • Duck From Scratch: Does anything get golden browner, crispier, or duckier than Peking duck? Nope. Try making the bird from scratch with Mandarin pancakes and plum sauce.

    Continue reading »

    Post a Comment | Posted by Tom Sullivan, September 12, 2010 at 5:00 PM
    Tagged: This Week in Recipes