The following recipe is from the November 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Green beans always find their way to the holiday table. Unfortunately, sometimes they can be more...
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The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes...
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Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. It seems like everyone wants to eat locally these days. One of my favorite ways to...
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Ingredients 1/2 pound green beans, washed and dried 2 cloves of garlic, peeled 5 tablespoons meat or vegetable stock 1/2 teaspoon salt, or to taste 2 tablespoons lard, vegetable oil, or a combination thereof Procedure 1. Stem and snap...
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The idea of grilled green beans had never occurred to me until yesterday, when I was contemplating a bag of them from a market haul in the refrigerator, and what to make for dinner. I already had a few...
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Shopping List 4 skinless, boneless chicken thighs (about 1 pound) - $3.29 1/2 pound green beans - $0.49 1 large cucumber - $0.55 1 lemon - $0.50 Small knob ginger - $0.25 24 ounces vegetable oil - $2.49 Pantry...
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- serves 6 - Adapted from 660 Curries by Raghavan Iyer Ingredients 1 pound turkey leftovers 2 teaspoons curry powder 1 cup of mashed potatoes 2 tablespoons canola oil 4 medium-size cloves garlic, cut into thin slivers 3 lengthwise slices...
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- serves 4 - Note: This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute....
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Traditionally, the green beans in this classic recipe are what Americans might consider overcooked (very French), and are braised for the last few minutes with lemon juice and served with slivered almonds. This renovation of the classic keeps the haricots...
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When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of...
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