Pan frying fish is a great way to cook any non-fatty filet. A coating of seasoned flour protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior.
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Entries tagged with 'sun-dried tomatoes'
Vegan pizza for a crowd! This recipe, based off of Sicilian sfinzione is a crowdpleaser with the bold flavors of olives, sun dried tomatoes, and caramelized onions under a crisp bread crumb topping.
Here's a way to incorporate the tomato soup into the sandwich. The grilled sharp white cheddar cheese sandwich is studded with sun-dried tomatoes, and spread with harissa, a spicy Tunisian condiment of various red peppers.
A grilled cheese sandwich made with sharp white cheddar cheese is given new life with new flavors when studded with sun-dried tomatoes, and spread with spicy Harissa. And instead of using butter to brown and crisp this sandwich, brush the bread with the olive oil in which the sun-dried tomatoes are packed for an additional hit of tomato essence.
With cheese tortellini, grilled chicken, marinated artichokes, and tangy sun-dried tomatoes, this salad is a a meal unto itself—perfect for company for lunch or a potluck. Serve it room temperature with the garlicky tomato-balsamic vinaigrette on the side.
With cheese tortellini, grilled chicken, marinated artichoke hearts and tangy sun-dried tomatoes, this salad is a meal unto itself—perfect for company for lunch or a potluck. Serve it at room temperature with the garlicky tomato-balsamic vinaigrette on the side.
Most scones suffer from being too sweet. I went to the other side—to the savory scone side. You can find sun-dried tomatoes in the dried fruit section, which I like better for this recipe than the jarred kind. This way, you're just adding the dried tomatoes, not any oil or extra liquid.
This mayo is bursting with deep tomato and garlic flavor. The perfect consistency for fry-dunking!
About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA...
There was no way that I could resist four long, thin baguettes studded with olives and sun-dried tomatoes. They looked absolutely beautiful, and knowing that the dough was based on Jim Lahey's foolproof no-knead bread method, I was confident that the finished loaves wouldn't be an all-day project.
I hardly ever cook with sun-dried tomatoes, mostly because they always seemed like a food fad. I have memories of picking them out of all kinds of things as a kid—salads, pastas—and no great fondness to return to them. Yet it was hard to pass up this recipe, where they work perfectly in a delicious stew of crisp pancetta and soft, caramelized red onions. They melt into the sauce and balance it with a nice acidity and brightness.
Put some holiday color on your plate, too, with Red and Green Recipes. The holidays are all about cocktails and finger food, and don't these sound fancy! But then again, the holidays are also all about illusion: a winter wonderland...
New York Times food-related stories worth checking out if you have the time: A jazz musician dons a chef's toque to cook a Marcella Hazan-inspired Valentine's Day feast for his wife. A legitimately sweet Valentine's Day story. Peter Meehan checks out the latest soba noodle temple, Soba Totto. Some day I'd like to go on a soba noodle tour of New York. Where should I go? People with OCD (Obsessive-Compulsive Disorder) battle powerful demons in restaurants. Mark Bittman cooks up shrimp with sun-dried tomatoes. Do the sun-dried tomatoes overwhelm the shrimp?...
It's almost the New Year and this time, your resolution to eat healthier foods can be a lot easier to keep with Ellie Krieger's new cookbook, The Food You Crave: Luscious Recipes for a Healthy Life. The portobello panini with...