Favorites
How do I find my favorites (preferably on the mobile site but I can go to the full site if I have to)? I put several recipes in my favorites but I can't find them. Can somebody help me?
Profile
JonTB
Been cooking for over 40 years. I think I'm really great at it. A lot of other people agree with me. I always have a lot of other people wanting to come over if I'm cooking. I always check out recipes and comments online and then make my own.
- Location: Chicago
- Favorite foods: Italian, Polish, Mexican, Chinese and all kinds of red meats. Love cooking with charcoal over direct and indirect heat. Scorned Woman BBQ and hot sauce.
Grilling: Mexican Roadside Chicken with Green Onions
MexicoCooks. Perhaps you misses the fact that the recipe calls for green or knob onions, not scallions.
Favorites
Thank you so much. I want to save recipes that I'm interested in but it doesn't help if I can't find them. Now I can. :-)
Carne Adovada (New Mexico-style Pork with Red Chilies)
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings. More
Colombian-style Barbecued Beef Ribs
The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had. More
Spanish Roast Chicken with Romesco and Grilled Onions
Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile. [Photograph: Jennifer Olvera] Note: Smoked paprika can be found in the... More
Grilling: Peruvian Rotisserie Chicken
[Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving... More
Green Peruvian Dipping Sauce (aka Aji Amarillo Sauce)
A fiery, creamy green sauce made with jalapeños and aji amarillo. Perfect for fries and grilled chicken. More
Sauced: Mojo Sauce
Ever since discovering Mojo sauce as the "secret" ingredient to one of my favorite rotisserie chickens, I've been all over this stuff. As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor. More
Sauced: Nuoc Cham
This sweet and sour Vietnamese dipping sauce can brighten seafood, add a salty tang to beef or pork, soak into a bowl of vermicelli for a delicious snack, and a whole lot more. More
Ultra-Crispy Slow-Roasted Pork Shoulder
Note: If you want to serve your pork with a sauce, try sweet and spicy nuoc cham, Chinese style char siu, Cuban mojo, a sweet Memphis-style barbecue sauce, or a bright Argentinian chimichurri. Or better yet, a whole selection. Alternatively,... More
Tacos de Papa
[Photographs: J. Kenji Lopez-Alt] 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. Got a suggestion... More
No-Waste Tacos de Carnitas with Salsa Verde
Carnitas can be prepared through step 3 up to three days in advance. Pork can be crisped up straight from the refrigerator. You can lower the heat in your salsa verde by removing the seeds from the jalapeños, or omitting... More
Italian Salsa Verde
Italian salsa verde is kind of like chimichurri taken to the next level—it's base of parsley, oil, and garlic is familiar, but a hefty dose of capers injects a sharp briney bite. More
Dinner Tonight: Chicken with Roasted Peppers and Salsa Verde
One of my favorite meals in the world is Leo Maya's Chicken with Green Sauce, a recipe Mario Batali shared with Serious Eaters a few years ago. It's simple, direct, and aggressive. Tomatillos are blended up with lime juice, cilantro, and serranos, then poured into a large pot with a chicken thighs. It's a perfect dish for those tired of bland chicken dishes. More
Grilling: Tomatillo Salsa
With the amount of Mexican and Tex-Mex dishes I've served up here, it should come as no surprise that Cinco de Mayo is probably my favorite cooking holiday. I start trying out party menu items weeks in advance, taking every... More
Grilling: Mexican Roadside Chicken with Green Onions
I've gone and done it. I've officially killed my copy of Rick Bayless's Mexican Everyday. Now more a mess of loose pages than an actual book, this favorite had shown signs of giving way for over a year. The final... More
Seriously Italian: Spaghetti All'Ubriaco
Every now and then the intrepid eater will encounter a dish that can only be described as mind-blowing. My first bite of this spaghetti, served at a bustling osteria not far from Florence's Piazza Santa Croce, almost made my head spin right off. More
Peruvian Style Grilled Chicken With Green Sauce
Peruvian style rotisserie chicken cooked directly on a grill makes an impressive centerpiece along with a spicy and tangy green sauce. More
"Continental Crab" from Sunset Magazine
From Sunset Magazine's 1982 cookbook "Easy Basics for Good Cooking." This really is a classic, and I used to make it often. It works for people who love crab, and people who are sitting on the fence about seafood in... More
Dinner Tonight: Pork Chops with Peaches, Bourbon, and Basil
Most people understand that pairing pork chops and apples is a foolproof dinner, so why is it such a stretch to pair the meat with some in-season peaches straight from the farmers' market? All you need is some bourbon to balance out the flavors. More
From a FAQ a couple down from the one linked to by Matth:
"Milk fat is important to the texture and flavor of cheese. Any reduction in fat levels may change the flavor or texture of a dairy product. With current technology, it’s hard to make reduced fat cheese with the same flavor and consistency as regular cheese.
High temperatures or long periods of heat can cause any natural cheese to melt unsatisfactorily and reduced fat cheeses are slightly more heat-sensitive than other natural cheeses. As a general rule, it’s best to reduce the temperature and cooking time when using a reduced fat cheese. Also, avoid broiling, since reduced fat cheese toughens quickly after melting.
A good tip is to heat the food thoroughly and then top it with shredded reduced fat cheese. The heat of the food will usually melt the cheese without putting the dish back in the oven or microwave."