A simple preperation of bok choy sauteed in sesame oil with garlic.
This is a vegan riff on a korean restaurant favorite of mine using five spice tofu and avocado in place of raw fish.
either I'm crazy or I no longer have the option to favorite posts.
slideshows are not working since yesterday in FF 14.01.
what's up with the full-window takeover ads with sound? i don't mind advertising, i know how the site works. the takeovers are super annoying though.
Occasionally, those of us who love a good sweet potato may find ourselves with bits leftover after supper. Thankfully, these quick biscuits make use of your leftovers and take care of the nagging question of what to make for brunch.
We're looking to grill anything and everything that isn't nailed down in an effort to make up for lost time. Why not start with these cocktails, made with sweet grilled fruit and spicy toasted chilies?
Most of us are used to eating fine cheeses on a cheese plate. And sure, that's an awesome way to enjoy expensive dairy products. But have you thought about actually cooking with fine cheeses? Here are 12 tips to help you get the best possible results.
This is a chilled summer soup with a kick.
Pickling is one of those magical preservation methods that not only extends a food's shelf life, but also takes its flavor profile to interesting and delicious places. If it fits into a jar, then it's probably fit for pickling. From the basic garlic dill to pickled eggplant with mint and garlic, there is something for every time of the year.
Another perfect small-kitchen, busy-life holiday dinner for two: individual roast birds smothered in garlic and rosemary, wrapped in crispy prosciutto, and served with all-Italian white beans.
Amidst the gorgeous religieuses marron, stunning petite cheesecakes topped with grapefruit, cute jars of panna cotta and pot chocolat that you'll find at Pâtisserie Rhubarbe in Montreal, the 1000 Feuilles ($4.50) tempted me most.
An ultra-creamy, hearty lasagna stuffed with spinach, mushrooms, and cheese. Rich enough to appease even the most hard-core meat eater.
A Vietnamese-style noodle salad with a fish sauce-based dressing, carrots, cucumbers, and shrimp.
Marcella Hazan, who introduced an America familiar with red sauce joints to true Italian food, is a teacher and writer with whom every home cook should spend some time. She was born in Italy but immigrated to the United States...
This lamb bolognese from Michael Romano and Karen Sabiner's Family Table doesn't use the traditional shortcut of pre-ground beef, or a quartet of beef-veal-pork-chicken livers. This bolognese calls for ground lamb., which adds a rich, slightly gamey flavor that would be impossible to achieve using any other single meat. The king of meat sauces meets the king of spring meats!
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or...
A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust.
This recipe—roasted poblanos stuffed with rice, raisins, and capers, doused in a smoky cashew-based salsa, and baked with cheese—was developed out of my love of several different things: roasted chilies, cashew salsa, rice, cheese, and stuffing things into other things. It is vegetarian, it is gooey, creamy, and satisfying, and it is delicious.
Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads.
A classic Chinese-American dish of chicken and vegetables coated in a mild gingery, lemony sauce. Marinating the chicken in a mixture of cornstarch and egg whites gives it a silky, smooth, moist texture. For best results, use a wok set in an outdoor coal-fired grill for extra high heat cooking.
Macaroni and cheese with garlicky spinach, canned chickpeas, and a sprinkle of Spanish smoked paprika.
Wwhole tender, juicy, crisp-skinned suckling pig for the holiday table.
My favorite version of wonton soup—the version that's good enough to eat like a meal and not just an MSG headache-inducing appetizer, is the rich, shrimp and pork version served in Hong Kong. The broth, a far cry from the salty, one-dimensional versions I had as a kid, is made with chicken and pork, with a rich body and a faint aroma of the sea. The wontons are stuffed fuller than most, folded into little round parcels, filled with juicy pork and shrimp pop out as you bite through the thin, thin skins; the shrimp crunching under your teeth as you chew.
This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce.
What's black, green and red all over? Your lunch tomorrow. Swap out pasta for sweet, shaved zucchini and crispy roasted potatoes to go with this bold, briny sauce.
Tender, moist chicken is simmered with chewy brown rice, flavorful shiitake mushrooms, and crunchy chestnuts. Sesame oil pulls the flavors together in this easy one-pot meal.
For me, baked pasta is true Italian comfort food. Whether it is a dish of lasagna combining layers of tender sheets of homemade egg noodles and rich meaty sauce, or a simple, easy-to-assemble casserole dish like this one, there isn't anything more pleasing than a bowl of rustic baked pasta. This recipes combines pasta with sausage, mushrooms, and creamy mascarpone cheese with a crunchy breadcrumb topping.