http://ift.tt/eA8V8J This bright, springy salad from chef Anthony Sasso of the Tapas Bar at La Sirena in New York City is the perfect dinner party starter. For a little more wow-factor, garnish this dish with hydrated basil seeds. Slideshow: More Chickpea Recipes Source: http://ift.tt/2orso ...
http://ift.tt/eA8V8J Ludo Lefebvre’s tutorial on how to build a deeply layered, silky sauce: reduce, one at a time, wine, citrus juice, and crème fraîche, then blend in fresh citrus segments and curry powder for a jolt of vibrant flavor. Slideshow: More Salmon Recipes Source: http://ift.tt/2oqJI ...
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http://ift.tt/eA8V8J Spring rhubarb is wonderfully pink and tender, so you can dispense with the poaching step and put it straight into a pastry case (shell) with a little brown sugar before putting it in the oven. The sugar caramelizes to give an almost toffeelike flavour. Make it the day before so ...
http://ift.tt/eA8V8J For me, soup is not just a winter dish – I love to eat it all year round, and I particularly enjoy cold soup during the summer, even when the weather is less than summery. Mint gives this soup a wonderfully fresh taste, and it makes a perfect lunch with some bread and cheese on ...
http://ift.tt/eA8V8J Working out what goes best with roast lamb is one of those pleasurable dilemmas I love to ponder while working in the garden. The combination used here is one of my favourites. The mint really enhances the flavour of both the lamb and the broad (fava) beans, bringing a freshness ...
http://ift.tt/2ny1JkN How to make Italian Easter pie, or 'torta pasqualina', a traditional quiche prepared with spinach and eggs, usually served to celebrate Easter. Source: http://ift.tt/2oZ0N ...
http://ift.tt/eA8V8J Decadently creamy ice cream with marshmallow bits. Source: http://ift.tt/2nwKg ...
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http://ift.tt/2nsCd0f Looking for new lemonade ideas? Here is an easy peach-apricot lemonade, delicious and refreshing: the perfect summer drink to quench your thirst! Source: http://ift.tt/2pfot ...
http://ift.tt/2nsutvh Looking for new smoothie ideas? Try this fig smoothie recipe prepared with lettuce, watermelon and peach: delicious and refreshing, it's a perfect summer drink. Source: http://ift.tt/2peZA ...
http://ift.tt/2oiwgSW Try these easy quinoa burgers prepared with salmon and spinach leaves, served with a tasty avocado cream: the perfect idea for a brunch or a quick meal. Source: http://ift.tt/2nV47 ...
http://ift.tt/eA8V8J This is Paula’s brilliantly approachable take on one of the most iconic restaurant dishes ever invented, the gargouillou of chef Michel Bras of Laguiole, France. Paula introduced Bras to the United States in an article she wrote about him in 1987. Like all her favorite chefs, he ...
http://ift.tt/eA8V8J Paula learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The same marinade is also delicious with chicken thighs or extra-firm tofu. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. ...
http://ift.tt/eA8V8J Proust had madeleines; Paula Wolfert has eggplants. Her love of nightshades was seeded in her childhood, and this is her best guess at her grandmother’s recipe for a Balkan eggplant spread she often made when Paula was growing up. Tangy and only faintly garlicky, it’s an ideal ...
http://ift.tt/eA8V8J “These oatmeal bites are soft, tender, perfectly spiced and lightly sweetened with pops of caramel-chew from dates and apricots,” says cookbook author Laura Lea. “I purposefully kept them nut-free, so moms can pack them in school lunches for a quick snack or dessert. Two bites ...
http://ift.tt/eA8V8J “Soft, chewy, rich and perfectly balanced between sweet and savory, you will look for any excuse to make these PBB Cookies!” says cookbook author Laura Lea. “They're incredibly easy to make, as well as affordable. You can also double or triple the batch and freeze leftovers for ...
http://ift.tt/eA8V8J The combination of blueberry and coconut are sublime on their own, but the one special ‘kicker’ in this recipe is almond extract,” says cookbook author Laura Lea. “It really rounds out the porridge. If you only have vanilla extract, or neither, you'll still have a fabulous end ...
http://ift.tt/eA8V8J This dish incorporates two regional specialties: zucchini and olive oil. According to the book, “Irpinia, in the region of Avellino, is known for its olive and olive oil production, due to its ideal terroir: rich, fertile volcanic soil and a cooler climate as a result of proximity ...
http://ift.tt/eA8V8J Pork products are a regional specialty thanks to the indigenous Caserta pigs that have been raised there for millennia. According to the book, “Casertano pigs are an ancient and rare breed whose origin dates back at least to Pompeii and Herculaneum (based on paintings found at ...
http://ift.tt/eA8V8J “This dish is traditionally served on Christmas day in the area of Solopaca,” a hilly wine-growing region. “Some cookbooks call it zuppa santé di nonna Carolina”—Grandma Carolina’s santé soup. Packed with meatballs and leafy greens, it’s reminiscent of the Italian Wedding Soup ...
http://ift.tt/eA8V8J Take a train from Naples to Sorrento and you’ll find yourself in a jungle of lemon trees, softball-sized fruits dangling over the tracks. “The intensely flavored and succulent lemons of Sorrento and the Amalfi Coast are a celebrated culinary symbol of Campania,” according to the ...
http://ift.tt/eA8V8J This Fried napolitano snack is flavored with anchovies—“a familiar ingredient throughout the Campania region,” according to the book. “These miniature, preserved fish typically add a subtle, umami flavor” (as when added to a sauce like puttanesca) but they “can also lend a ...
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http://ift.tt/eA8V8J A delicious pizza with low carb base. Source: http://ift.tt/2o0ti ...
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http://ift.tt/eA8V8J Packed with fibre and vitamins, making these brownies super-healthy as well as delicious. Source: http://ift.tt/2ocXo ...
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http://ift.tt/eA8V8J Chef Chris Behr of the Rome Sustainable Food Project roasts his eggplant instead of breading and frying it for this fresh, lighter take on eggplant Parm. In place of regular mozzarella, he opts for gooey smoked scamorza cheese, which pairs perfectly with the creamy eggplant. Slideshow: ...
http://ift.tt/eA8V8J This traditional Italian salad from chef Chris Behr of the Rome Sustainable Food Project is incredibly versatile. He adds roasted almonds here for crunch, but he also likes to fold in blanched fresh peas and halved pitted olives. Slideshow: More Potato Salad Recipes Source: ...
http://ift.tt/eA8V8J Inspired by the southern Italian dish sarde arraganate, this quick dish from chef Chris Behr of the Rome Sustainable Food Project uses fresh parsley and is slightly tangy from the red wine vinegar. Whether you’re using sardines or even whole anchovies, look for incredibly ...
http://ift.tt/eA8V8J Chef Marcus Samuelsson makes incredible biscuits, adding a little bit of nutty brown butter to amp up the flavor. He serves them warm, spread with tangy-sweet tomato jam, fried ham and perfectly scrambled eggs with cheddar cheese. Slideshow: More Breakfast Sandwich Recipes Source: ...
http://ift.tt/eA8V8J In Mexico, sweet fruit and spicy chiles go hand in hand. These beautiful paletas (Mexican ice pops) from La Newyorkina’s Fany Gerson are studded with diced pineapple and sliced chiles as a nod to the traditional Mexican snack of mango dusted with chili powder. Slideshow: ...
http://ift.tt/eA8V8J These tangy, luxurious paletas (Mexican ice pops) from La Newyorkina’s Fany Gerson are completely dairy-free: avocado and coconut milk give them a supervelvety texture. The pops are incredible as is or dipped in chocolate and coated with toasted coconut (like we do here). ...
http://ift.tt/eA8V8J Deep-fried eggs in a puddle of garlicky nuoc cham? Yes, please. The crispy whites and soft yolks are fabulous with a thatch of spicy herbs. Slideshow: More Fried Egg Recipes Source: http://ift.tt/2oKas ...
http://ift.tt/eA8V8J This all-in-one dish is inspired by the rice salads offered during aperitivos at bars in Rome. Chef Chris Behr of the Rome Sustainable Food Project elevates standard bar fare with lots of fresh herbs, crunchy fennel, and slices of soppressata and cheese. Slideshow: More Rice Salad ...
http://ift.tt/eA8V8J Serve this classic tomato-and-mozzarella salad with lots of grilled bread for dipping. The olive oil and the cream from the buffalo-milk mozzarella create an irresistible sauce in the bottom of the bowl. Slideshow: More Caprese Salad Recipes Source: http://ift.tt/2oK1f ...
http://ift.tt/eA8V8J This classic Italian tea cake from chef Chris Behr of the Rome Sustainable Food Project is like eating a light and airy brownie. If you’re looking for something a little more decadent, drizzle the not-too-sweet cake with warm chocolate sauce. Slideshow: More Chocolate Dessert Recipes Source: ...
http://ift.tt/eA8V8J Chef Asaf Doktor of the Tel Aviv restaurant Dok tosses his chargrilled steak with a crunchy, tart-sweet, jalapeño-inflected mix of celery and red cherries. Slideshow: More Salad Recipes Source: http://ift.tt/2oKj0 ...
http://ift.tt/eA8V8J This dish from chef Chris Behr of the Rome Sustainable Food Project is a nod to the many similarities between the food of the American South and southern Italy’s cucina povera (peasant cooking). Just like Southerners, Italians pickle their abundance of unripe green ...
http://ift.tt/eA8V8J This rustic, supersimple crisp can be assembled in less than 15 minutes. For extra-toasty crunch, Julie Pointer Adams, author of the book Wabi-Sabi Welcome, swaps the oats in her crumb topping for slivered almonds. Slideshow: More Fruit Crisp Recipes Source: http:/ ...
http://ift.tt/eA8V8J Drinking from an icy copper mug amps up the refreshment of this fig-and-date-inflected take on the Moscow mule. Slideshow: More Refreshing Cocktail Recipes Source: http://ift.tt/2oD9E ...
http://ift.tt/eA8V8J Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad. Slideshow: More Frittata Recipes Source: ...
http://ift.tt/eA8V8J Tel Aviv chef Eyal Shani’s ultracreamy (and teetotal) version of this classic Italian icebox cake replaces ladyfingers and mascarpone with supermarket staples like instant vanilla pudding and farmer cheese. Slideshow: More Italian Dessert Recipes Source: http://ift.tt/ ...
http://ift.tt/eA8V8J Food & Wine’s Justin Chapple loves a BLT, but here he opts to mix it up, using juicy bratwurst in place of bacon. Slideshow: More Sandwich Recipes Source: http://ift.tt/2oK3S ...
http://ift.tt/eA8V8J Chef Andrea Reusing riffs on gumbo here, creating a hearty stew that’s dense with spinach and mustard greens. Slideshow: More Gumbo Recipes Source: http://ift.tt/2oD49 ...
http://ift.tt/eA8V8J Food & Wine’s Justin Chapple loves making a big bowl of punch with his spicy and fresh maragaritas. Slideshow: More Margarita Recipes Source: http://ift.tt/2oK6x ...
http://ift.tt/eA8V8J The thinly sliced, crunchy raw artichokes are the star of this salad from chef Chris Behr of the Rome Sustainable Food Project. Buy the freshest ones you can get your hands on. A true test: The leaves should squeak when you squeeze them. Slideshow: More Artichoke Recipes Source: ...
http://ift.tt/eA8V8J At Abe Fisher in Philadelphia, chef Yehuda Sichel infuses the broth for this Passover staple with fresh turmeric and ground fenugreek for a deep golden color and a slight anise-y flavor. Once your matzo balls are cooked, don’t let them sit for too long – you want to eat them while ...
http://ift.tt/eA8V8J Ludovic Lefebvre’s pillow-y gnocchi are French down to their buttery accompaniment. Instead of using potatoes or semolina, they’re prepared with pâte à choux—cream puff dough. And while these dumplings are poached like the Italian version, they’re also sautéed until golden brown ...
http://ift.tt/eA8V8J For a quick and tasty cheesecake fix, this creamy, sweet dip from Food & Wine’s Paige McCurdy-Flynn is spot on. Slideshow: More Cream Cheese Recipes Source: http://ift.tt/2oCA0 ...
http://ift.tt/2o0u1DF Looking for new zucchini ideas? Try these easy zucchini fritters served with a delicious feta cheese and beetroot dip: perfect as an appetizer or a tasty snack! Source: http://ift.tt/2oyHm ...
http://ift.tt/2onvaWs Daikon salad with watermelon is the perfect recipe for a delicious summer side: very easy to make, the recipe will be even tastier adding thyme and paprika. Source: http://ift.tt/2ouX8 ...
http://ift.tt/2ouX7Zt Wondering how to make fig jam? Don't miss this easy fig jam recipe prepared with pistachios and dates. The perfect treat for a delicious breakfast! Source: http://ift.tt/2onDC ...
http://ift.tt/2oqFwC2 Looking for new dessert ideas? Try this easy chocolate cookie ice cream sandwich recipe, with mint ice cream and served with chocolate sauce at the top. Yummy! Source: http://ift.tt/2oj7u ...
http://ift.tt/2omJ2NP Looking for new lemonade ideas? Try this easy apple and ginger lemonade, served with sliced green apples: a delicious drink to quench your thirst. Source: http://ift.tt/2oeey ...
http://ift.tt/eA8V8J Cultivar restaurant Mary Dumont’s grilled peak-of-spring fresh morels and fiddleheads skewers come with a pungent sesame seed-bonito-dulse topper. Slideshow: More Morels Recipes Source: http://ift.tt/2nkan ...
http://ift.tt/eA8V8J The Bar at the Peninsula, Chicago The Peninsula flavors its sweet potato fries with furikake, a Japanese seasoning made from salt, sesame seeds and nori that the restaurant spikes with chile or hot paprika. If you can't find furikake (sold at Asian markets), substitute chipotle ...
http://ift.tt/eA8V8J To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of crème fraîche, butter, parsley and sage, then tops them with cheesy breadcrumbs and bakes until crisp. Slideshow: More Casserole Recipes Source: http://ift.tt/2nhM ...
http://ift.tt/eA8V8J This silky, garlicky soup from chef Jehangir Mehta of NYC restaurant Graffiti Earth is a delicious, no-waste recipe that allows you to use up all of those leftover vegetable scraps. Mehta throws all of his carrot peels, herb or mushroom stems and onion skins in a plastic bag in ...
http://ift.tt/eA8V8J Chef Jehangir Mehta of NYC’s Graffiti Earth uses all of the vegetables scraps that he accumulates in a week to make this simple, no-waste vegetable stock. The vegetable scraps can be stored in your refrigerator for up to 1 week. Slideshow: More Homemade Stock Recipes Source: ...
http://ift.tt/eA8V8J Cook like a chef: Ludo Lefebvre’s filet mignon steaks get a hard sear in a cast-iron skillet on the stovetop, then finish cooking in a hot oven. And they come with crisp fries twice-cooked in clarified butter. Slideshow: More Filet Mignon Recipes Source: http://ift.tt/2ogzq ...
http://ift.tt/eA8V8J Slideshow: Perfect Pasta Salads Source: http://ift.tt/2ntVp ...
http://ift.tt/eA8V8J An updated pasta salad—whole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing—makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes. Slideshow: Pasta Salad Recipes Source: http://ift.tt/2nbk7 ...
http://ift.tt/eA8V8J This satisfying chicken dish from Justin Chapple calls for just five ingredients. One of them is chai tea, which is mixed into a paste with oil and spread under the chicken skin to flavor the meat as it roasts. Plus: More Chicken Recipes Source: http://ift.tt/2ntNU ...
http://ift.tt/eA8V8J These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious. Plus: Summer Grilling Guide Source: ...
http://ift.tt/eA8V8J This technique turns old, limp carrots into sweet treats. Enjoy them alone as a snack, in granola, or atop a carrot cake or other dessert. Slideshow: More Carrot Recipes Source: http://ift.tt/2nYom ...
http://ift.tt/eA8V8J Berries bring sweetness to an otherwise savory salsa. Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: ...
http://ift.tt/eA8V8J Slideshow: More Pickled Recipes Source: http://ift.tt/2nYcB ...
http://ift.tt/eA8V8J The sweet tang of grapefruit syrup replaces the tonic for a refreshing and natural twist on the classic G&T. I developed this and all the other cocktail recipes in this book with Michael Reynolds, co-owner of the downtown New York City bar Black Crescent (and formerly of the ...
http://ift.tt/eA8V8J Most people eat a grapefruit by cutting out each pink fleshy segment with a knife. Left behind for the garbage are the peels, the membranes, even a fair amount of flesh, and the juice. Save them all for this syrup, which can also be made into a vinaigrette for salads or vegetables. ...
http://ift.tt/eA8V8J This chilled yogurt is like a fluffy cloud; it works well in the Carrot Top Granita as well as other light desserts. Slideshow: More Yogurt Recipes Source: http://ift.tt/2nnAL ...
http://ift.tt/eA8V8J This dish uses the Parmesan Rind Broth just as a flavoring, not as a soup. Note: When purchasing fish for carpaccio, tartare, or sushi, tell the grocer that you plan to eat the fish raw, and let him or her recommend the freshest and most suitable fillet available. If the grocer ...
http://ift.tt/eA8V8J Who says that vegetables have to be savory? I like to use them to make an icy granita to use as a base for dessert, as in pairing with a light yogurt cloud and some sweet and softened fruits. Because the granita method uses vegetables that are chopped, pureed, and then frozen, ...
http://ift.tt/eA8V8J This broth is like cheese dashi. The slow simmer allows the rinds to infuse the water with cheesiness. I used it as a base for different soups, for a chawanmushi–style custard replacing the corn dashi in the Corn Kernel Flan, and for sauces. Slideshow: More Cheese Recipes Source: ...
http://ift.tt/eA8V8J This part of the vegetable has a reputation for being fibrous and tough—but when cooked the right way, it becomes tender and toothsome. Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central ...
http://ift.tt/2n3MieQ If you're planning to make homemade gummies, try this elderflower and strawberry gummy recipe: surprise your guests with yummy gummies dipped into chocolate. Source: http://ift.tt/2nRLq ...
http://ift.tt/2mznQH1 An exclusive vegetable couscous recipe, prepared with mozzarella and basil by chef Accursio Capraro at Le Strade della Mozzarella event in London. Source: http://ift.tt/2n1As ...
http://ift.tt/2nZhRIs An exclusive recipe with buffalo milk prepared by chef Angelo Sabatelli at LSDM event in London, enriched with blueberries and ice cream. Source: http://ift.tt/2mzqj ...
http://ift.tt/2nZ9Rr0 Don't miss an exlusive vegetable roll recipe with buffalo mozzarella, prepared by Italian chef Roberto Petza at Le Strade della Mozzarella event in London. Source: http://ift.tt/2mzBd ...
http://ift.tt/2nPFeHC An exclusive shrimp parmigiana recipe with eggplants and buffalo mozzarella DOP from Campania, prepared by chef Salvatore La Ragione at LSDM event in London. Source: http://ift.tt/2nZ1r ...
http://ift.tt/eA8V8J In place of meat, Alaskan Chef Lionel Uddipa uses tender cod in this light and healthy take on chicken parmesan. This dish comes together quickly and should be eaten soon after cooking, so get all of your ingredients prepped and ready to cook before you pop your fish in the oven. ...
http://ift.tt/eA8V8J "In France, pot au feu is our chicken soup,” says Ludo Lefebvre. With this nostalgia-inducing dish of multiple braised meats (each lends a different texture) and root vegetables, the chef serves simple boiled potatoes. Cook them separately in salted water, he specifies; simmering ...
http://ift.tt/eA8V8J Food & Wine’s Paige McCurdy-Flynn makes these soft, pillowy hot cross buns with a twist: She rolls the dough with brandy-soaked cherries for an extra kick. Slideshow: More Bread and Biscuit Recipes Source: http://ift.tt/2nydJ ...
http://ift.tt/eA8V8J Certainly not for a dog, this sweet and salty snack disappeared quickly in the Food & Wine Test Kitchen. We swapped in our favorite almond butter for the more common peanut butter and added chopped roasted almonds for extra crunch. Slideshow: More Snack Recipes Source: h ...
http://ift.tt/eA8V8J "Puff pastry takes longer to cook that you think," says chef Alex Guarnaschelli. "It looks browned and ready on the outside but still be underdone in the middle. So let it cook! Dusting it with sugar for baking (or even running it under the broiler with sugar once cooked) caramelizes ...
http://ift.tt/2nBhqHz How to prepare quinoa edamame salad, an easy summer recipe you can't miss: add some feta and some mint leaves to make the quinoa edamame salad even tastier! Source: http://ift.tt/2mYqt ...
http://ift.tt/eA8V8J Jorma Taccone, of the comedy trio The Lonely Island (Popstar: Never Stop Never Stopping) and writer-director Marielle Heller (The Diary of a Teenage Girl) both grew up in the East Bay of San Francisco, but didn’t meet until they were in college at UCLA. The first time they were ...
http://ift.tt/eA8V8J “Growing up in Southern California, nachos were something of a weekly craving,” says Tiffani Thiessen. The actress who played Kelly Kapowski on Saved by the Bell and Valerie Malone on Beverly Hills, 90210 is now a food and entertaining personality with a show (Dinner at Tiffani’s) ...
http://ift.tt/eA8V8J We’re not blowing smoke up his ass when we call Dominique Ansel a pastry genius. Ansel’s obituary will probably mention the cronut—which birthed a nationwide craze—but the hybrid croissant-doughnut is just one of many examples of Ansel’s brilliance. (His NYC bakery is constantly ...
http://ift.tt/eA8V8J Georgia restaurateur and Top Chef judge Hugh Acheson believes that the weekend is for letting creativity dictate nachos. “Start by making some beer-braised beef short ribs,” Acheson says. “And fancy that, you made too many! With the leftovers, you will make nachos. In this idealized ...
http://ift.tt/eA8V8J Slideshow: More Crema Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) Source: http://ift.tt/2mNNw ...
http://ift.tt/eA8V8J Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) Source: http://ift.tt/2netH ...
http://ift.tt/eA8V8J Slideshow: More Queso Fresco Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) Source: http://ift.tt/2mNKl ...
http://ift.tt/eA8V8J Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) Source: http://ift.tt/2jAax ...
http://ift.tt/eA8V8J Slideshow: More Delicious Salsa Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) Source: http://ift.tt/2mNLm ...
http://ift.tt/eA8V8J Slideshow: More Guacamole Recipes Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press) Source: http://ift.tt/2nenT ...
http://ift.tt/eA8V8J Rachael Ray is a nacho connoisseur who’s published dozens of nacho recipes in her magazine, Rachael Ray Every Day, and her many cookbooks. “I love these nachos because they are meat-free and very healthy, with warm, spicy black bean dip and tons of veggies,” she says. “When it ...
http://ift.tt/eA8V8J “I am a traditionalist when it comes to nachos, and my gold star goes to the ‘walking taco,’” says Kristen Kish, winner of Top Chef Season 10. “I’m talking about the oldschool, cafeteria hot lunch–style walking taco. Individual bags of chips filled with grated cheddar cheese, taco ...
http://ift.tt/eA8V8J Colin Hanks, star of the TV show Life in Pieces and director of the documentary All Things Must Pass: The Rise and Fall of Tower Records, expresses his undying love for guacamole in these nachos. “There is nothing I do not like about guacamole. I could live off of chips and guac,” ...
http://ift.tt/eA8V8J Edward Lee—the Korean-American chef of Louisville’s 610 Magnolia and MilkWood and author of the cookbook Smoke and Pickles—has long known what the rest of the country is just learning: Sweet-spicy-funky gochujang makes just about everything better. Here, he uses the Korean pantry ...
http://ift.tt/eA8V8J Big Freedia is a legitimate force: She’s the face (and booty) of New Orleans–based bounce music, author of the memoir Big Freedia: God Save the Queen Diva, and star of the TV show Big Freedia: Queen of Bounce. In Beyonce’s epic song “Formation,” Big Freedia came in rapping the ...
http://ift.tt/eA8V8J Top Chef judge, food critic and author Gail Simmons grew up in Toronto and Montreal, home to some of the world’s best Jewish delis. She has since settled with her husband, Jeremy, and daughter, Dahlia, in Brooklyn, where she continues to schmear almost everything. That includes ...
http://ift.tt/eA8V8J When Andrew Zimmern isn’t circling the globe for his hit TV show Bizarre Foods, he’s home cooking for his wife and 11-year-old son, Noah. “I serve this dish all the time at house parties, both for adults and for kids,” Zimmern says. “My son grew up eating spicy foods: Kids are ...
http://ift.tt/eA8V8J This version of poke gets a double dose of heat from minced Thai bird chile and finely grated fresh ginger. The recipe would also be delicious made with omega-rich salmon. Slideshow: More Tuna Recipes Source: http://ift.tt/2mxXA ...
http://ift.tt/eA8V8J Perfect served with cold beers, these stuffed jalapeños are the perfect game-day or movie-night snack. Halved jalapeños are packed with a cheddar and cream cheese filling flavored with garlic, cilantro and scallions. Slideshow: More Jalapeno Recipes Source: http://ift.tt/2m5 ...
http://ift.tt/eA8V8J This dip from Food & Wine’s Justin Chapple is a fun riff on seven-layer dip. Chapple takes the dip to another level by starting with a layer of super–flavorful ground beef that’s spiced with homemade taco seasoning. Slideshow: More Party Dip Recipes Source: http://ift.tt ...
http://ift.tt/eA8V8J For our vegan French toast, we dip slices of day-old sourdough in a rich, thick batter of almond creamer, flour, ground flax, maple syrup and brown sugar instead of the usual milk and egg. The inside of this French toast is not as custardy as the conventional kind, but the batter ...
http://ift.tt/eA8V8J Ludo Lefebvre doesn’t automatically reach for the chicken stock when making this velvety leek soup. Water is optimal for clean, vegetable-focused taste; stock adds its own poultry-rich flavor, color and richness. Slideshow: More Leeks Recipes Source: http://ift.tt/2nFwe ...
http://ift.tt/eA8V8J For easy peeling, chef Eli Dahlin of Dame in Portland, Oregon, first blanches shallots in simmering water. After trimming the ends, the skins slip right off. Slideshow: More Shallot Recipes Source: http://ift.tt/2mpQD ...
http://ift.tt/2lOyhGw Find out how to make matcha cookies recipe: easy and healthy it's sugar free and prepared with matcha tea powder. A healthy recipe perfect for your breakfast! Source: http://ift.tt/2nr6T ...
http://ift.tt/eA8V8J In a clever play on carbonara, Food & Wine’s Justin Chapple uses smoked Gouda cheese, adding a deliciously smoky flavor to this silky, hearty and totally delicious pasta. Slideshow: More Spaghetti Recipes Source: http://ift.tt/2mMtQ ...
http://ift.tt/eA8V8J Potato salad meets chicken salad in this bright, fresh-tasting dish that’s packed with fresh fennel and tarragon. Slideshow: More Potato Salad Recipes Source: http://ift.tt/2m4UO ...
http://ift.tt/eA8V8J Leftover red wine gets repurposed into a sweet, sticky and luscious barbecue sauce in this great recipe from Food & Wine’s Justin Chapple. Slideshow: More Easy BBQ Recipes Source: http://ift.tt/2m5ch ...
http://ift.tt/eA8V8J Instead of discarding fish bones, Food & Wine’s Justin Chapple uses them to enrich the steaming liquid (which also includes ginger, scallions, cilantro and sambal) for this sea bass. After it has been steamed, Justin strains that delicious broth and serves the fish in ...
http://ift.tt/eA8V8J This fish sauce–spiked steak au poivre is chef Chris Shepherd’s nod to the French influences in Vietnamese cooking. Try pouring a Crozes-Hermitage from France’s Rhône Valley with it. Slideshow: More Beef Recipes Source: http://ift.tt/2m53A ...
http://ift.tt/eA8V8J At Monteverde restaurant in Chicago, chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party. Slideshow: More Pasta Recipes Source: http://ift.tt/2lI ...
http://ift.tt/eA8V8J This floral, honey-inflected strawberry cake from Eli Dahlin, the chef at Dame in Portland, Oregon, is his springy take on a sticky toffee pudding. If there’s a child in your life (or a kitchen-incompetent friend), let him or her poke the holes. The more there are, the more the ...
http://ift.tt/eA8V8J This fondue made with Taleggio, a melty, brine-washed Italian cheese, is cookbook author Liz Thorpe’s favorite. Including its rind enhances the funkiness and adds an almost bacony flavor. Scoop soft Époisses right out of the rind and into the pot. Use a floral, dry Riesling in ...
http://ift.tt/eA8V8J This superbuttery, creamy cheese fondue from cookbook author Liz Thorpe is like having a grilled cheese sandwich without the bread. Made with very meltable everyday cheeses, this is our choice for game day. Use a rich, oaky Chardonnay in this fondue. The round, buttery vanilla ...
http://ift.tt/eA8V8J You’ll find this old-school cheese fondue, with intense, nutty Alpine cheeses, served near the fire at Swiss ski chalets. The ripe red fruitiness of Kirsch is especially good with this recipe from cheese expert Liz Thorpe. It’s a classic for a reason. A light Pinot Grigio is the ...
http://ift.tt/eA8V8J For a special dinner party, the highlight of this dish—the deeply rich, slightly spicy bouillabaisse sauce—is perfect to make ahead. Slideshow: More Cod Recipes Source: http://ift.tt/2mnEc ...
http://ift.tt/eA8V8J To make his pork chops extra-juicy and give them a perfect caramelized crust, Underbelly chef Chris Shepherd lets them sit overnight in a honey-spiked brine inspired by the flavors of a Southern ham. Before adding your pork chops to the skillet, make sure they’re thoroughly patted ...
http://ift.tt/eA8V8J This easy roast fish from Underbelly chef Chris Shepherd is brushed with a toasty brown butter flecked with tingly Sichuan peppercorns while cooking. Pair it with a minerally Chablis or an unoaked California Chardonnay to complement the spice. Slideshow: More Red Snapper Recipes Source: ...
http://ift.tt/eA8V8J Underbelly chef Chris Shepherd says that after the Korean War, pasta salad became part of Korea’s culinary repertoire. Here, he serves his own version with a spicy-sweet flank steak that his cooks came up with after trying an earthy, fruity Blaufränkisch one night. Slideshow: More ...
http://ift.tt/eA8V8J At The Pig Brockenhurst in England, chef James Golding plays on classic Scotch eggs with his Brock Eggs, made by encasing little quail eggs in a tasty ham mixture, then deep-frying them. Slideshow: More Egg Recipes Source: http://ift.tt/2mny2 ...
http://ift.tt/eA8V8J This three-ingredient side dish from chef Eli Dahlin of Dame in Portland, Oregon, has a surprising amount of flavor. Cook your endives until they are golden brown on the outside but still retain some of their crisp texture. Slideshow: More Healthy Side Dish Recipes Source: h ...
http://ift.tt/eA8V8J At Waypoint in Cambridge, Massachusetts, chef Michael Scelfo smokes local cod from Gloucester to make the whitefish salad that tops this rich seafood pizza. Any quality store-bought smoked whitefish, however—such as pollock, trout, sturgeon or sable—will work well here. Slideshow: ...
http://ift.tt/eA8V8J This fish sauce–spiked steak au poivre is chef Chris Shepherd’s nod to the French influences in Vietnamese cooking. Try pouring a Crozes-Hermitage from France’s Rhône Valley with it. Slideshow: More Beef Recipes Source: http://ift.tt/2mpOr ...
http://ift.tt/eA8V8J Chef Eli Dahlin of Dame in Portland, Oregon, blends full-fat cottage cheese into this supereasy buttermilk dressing to add body and a luxurious creaminess. Slideshow: More Salad Recipes Source: http://ift.tt/2mpQG ...
http://ift.tt/eA8V8J If your unripe papaya is firm but no longer green, it will still work nicely in this fresh and crunchy Vietnamese-inspired salad. Try serving it with a rosé from Bandol. Slideshow: More Chicken Thighs Recipes Source: http://ift.tt/2mnmy ...
http://ift.tt/eA8V8J When spring comes to The Milk House in England, fresh rhubarb becomes the focal point of these fragrant and pretty panna cottas. Slideshow: More Rhubarb Recipes Source: http://ift.tt/2mntY ...
http://ift.tt/eA8V8J These delicate and crisp onions from James Golding at The Pig Brockenhurst in England are lightly seasoned with paprika and celery salt. They’re an addictive side dish as well as beer snack. Slideshow: More Onion Recipes Source: http://ift.tt/2mnli ...
http://ift.tt/eA8V8J This simple and perfectly delicious green olive tapenade from The Sportsman in England gets a boost of flavor from capers, parsley and fresh lemon juice. Be sure to use your favorite olives here. Slideshow: More Tapenade Recipes Source: http://ift.tt/2mnnt ...
http://ift.tt/eA8V8J You will need six 4-inch tart pans with removable bottoms to make these lovely bittersweet chocolate tarts from The Sportsman in England. Slideshow: More Chocolate Dessert Recipes Source: http://ift.tt/2mpQH ...
http://ift.tt/eA8V8J The thinly sliced oranges layered under this halibut from chef Eli Dahlin play double duty in the recipe: They add a floral, citrusy aroma to the fish, as well as prevent it from sticking to the pan during baking. Slideshow: More Halibut Recipes Source: http://ift.tt/2mnxY ...
http://ift.tt/eA8V8J Chef Eli Dahlin of Dame in Portland, Oregon, uses this “backwards” mashed potato technique for entertaining. Cook, cool and rice your potatoes in advance. When it’s time to serve, stir them into the hot butter and cream until thickened. The particularly springy version here is ...
http://ift.tt/eA8V8J Lamb rump, also known as chump chop or lamb sirloin fillet, is a tender and succulent cut of meat. At The Pig Brockenhurst in England, chef James Golding serves it with buttery spring vegetables and mint. Slideshow: More Lamb Recipes Source: http://ift.tt/2mnyl ...
http://ift.tt/2naoibx Wondering how to make a donut ice cream sandwich? Try a delicious recipe for a donut ice cream sandwich topped with chocolate sauce: yummy and easy to make! Source: http://ift.tt/2niUp ...
http://ift.tt/eA8V8J “This sort of breakfast, even though Mexican-inspired, always reminds me of Los Angeles, where they have really good fresh huevos rancheros,” says TV chef Donal Skehan. “The dish is normally comprised of fried eggs with crispy corn tortillas, refried beans, guacamole, and a tomato ...
http://ift.tt/eA8V8J TV chef Donal Skehan serves this simple guacamole with his favorite healthy breakfast, Scrambled Huevos Rancheros. Slideshow: More Party Dip Recipes Source: http://ift.tt/2my3L ...
Looking for new Easter desserts? Try this gluten-free Easter bread recipe: the traditional Easter bread with raisins and hazelnuts that are also gluten free. INGREDIENTS Water 110 ml, warm Sugar 120 g, plus 2 tsp Yeast 1 tbsp, fast-action dried Rice flour 200 g Sweet rice flour ...
A bit of yeast is added to these chewy, gluten-free buckwheat flatbreads for an enhanced bready flavor, but feel free to leave it out if desired. INGREDIENTS 2/3 cup lukewarm water 1 tablespoon coconut sugar 3/4 teaspoon active dry yeast 1 1/2 teaspoon extra-virgin olive ...
How to make at home vegan zucchini bread recipe prepared with onions, garlic and mixed seeds: a healthy and tasty recipe perfect for a brunch or a quick snack. INGREDIENTS Zucchini 3 medium, grated Salt 2 tsp Olive oil 2 tbsp Onion 1 small, finely chopped Garlic 2 cloves, ...
http://ift.tt/2lrc40H Looking for new elderflower ideas? Once you've prepared cordial, try these delicious elderflower fritters: an easy dessert perfect for your Spring meals. Source: http://ift.tt/2m6vY ...
http://ift.tt/eA8V8J Made with fewer than five ingredients and taking just minutes to make, this healthy mousse is a game-changer. Sure, it's dairy-free, paleo-friendly and vegan, but this mousse's greatest asset is taste and texture. Easily adaptable using whatever ingredients you have on hand — substitute ...
Looking for new lemonade ideas? Try this easy strawberry lemonade with basil leaves: delicious and refreshing, it's the perfect drink to quench your thirst! INGREDIENTS FOR THE LEMONADE Strawberries 225 g, hulled and chopped Sugar 240 g, caster Water 1,5 l water Lemon juice ...
http://ift.tt/2m10hpn Looking for new jam ideas? Try this easy apple and elderflower jam recipe, delicious and very easy to make: you'll need only four ingredients to prepare it! Source: http://ift.tt/2mB9a ...
http://ift.tt/eA8V8J The secret to this classic New Orleans cocktail from Kingsley chef Roxanne Spruance is the rum-trifecta. The different aromatics, alcohol proofs and colors of the dark rum, light rum and the 151 rum give this party cocktail more depth. Slideshow: More New Orleans Cocktail Recipes Source: ...
http://ift.tt/eA8V8J Slideshow: More New Orleans Recipes Source: http://ift.tt/2lL4h ...
http://ift.tt/eA8V8J Roxanne Spruance of Kingsley in New York City likes to make this giant Muffaletta, a New Orleans sandwich created by Italian immigrants, for Mardi Gras. Use any leftover giardiniera (pickled vegetable relish) on nachos, as a pizza topping, in grain salads or on hot dogs. Slideshow: ...
http://ift.tt/eA8V8J Arroz con Leche, a creamy and comforting rice pudding, is perfumed with cinnamon, finely grated orange zest and pure vanilla extract. Evaporated milk lends a caramel-like sweetness while sour cream offers a tangy finish. Cooking the rice before simmering it with the milks, sugar ...
http://ift.tt/eA8V8J A perfect cocktail party snack, bacon-wrapped dates are chewy, crispy, sweet, savory and smoky all at once. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese, and a toasted walnut stands in for the pit. Fresh goat cheese could easily be swapped ...
http://ift.tt/eA8V8J We used chicken thighs for extra-juicy sandwiches, but chicken breasts would also work perfectly. The chilled sparkling water helps keep the batter light and crispy. Slideshow: More Slider Recipes Source: http://ift.tt/2l4d0 ...
http://ift.tt/eA8V8J Chewy and absolutely jam-packed with rainbow sprinkles, these funfetti cookies will add a festive touch to almost any occasion. Place a generous scoop of vanilla ice cream between two cookies to make the world’s most colorful ice cream sandwich. Slideshow: More Cookie Recipes Source: ...
http://ift.tt/eA8V8J Our version of the fried, crabmeat-filled dumplings known as crab Rangoon are packed with jumbo lump crabmeat, scallions, garlic and fish sauce along with the usual cream cheese. Once the dumplings are fried, we like to dunk them in a sauce made from soy sauce, black vinegar and ...
http://ift.tt/eA8V8J We like to garnish our hearty and deeply satisfying soup with the works: hamburger bun croutons, crispy bacon, cheddar cheese, tomatoes, dill pickles and scallions. Slideshow: More Soup Recipes Source: http://ift.tt/2mgFW ...
http://ift.tt/eA8V8J Are you craving a warm chocolate chip cookie? The fastest way to feed that hunger might just be this microwavable chocolate chip cookie in a mug. In less than ten minutes, you go from raw ingredients to a warm, soft chocolate chip cookie. Serve the cookie with a sprinkle of flaky ...
http://ift.tt/eA8V8J There are so many reasons to make edible cookie dough. The weather is hot, the oven is broken or you have a fierce cookie dough craving. Perhaps all of the above. Enter edible cookie dough: Unburdened by leaveners or raw eggs, it can be enjoyed straight from the bowl with a spoon. ...
http://ift.tt/eA8V8J For his take on breakfast tacos, F&W’s Justin Chapple fills warm corn tortillas with scrambled eggs, crisp bacon and Monterey Jack cheese. Slideshow: More Great Breakfast Recipes Source: http://ift.tt/2lM0L ...
http://ift.tt/eA8V8J Warm and creamy, this breakfast dish has the coziness of steel-cut oats along with the protein punch of quinoa. We like to top ours with honey-soaked blackberries, tart Granny Smith Apples, toasted pecans and fresh mint, but feel free to use whatever fruits and nuts you have on ...
http://ift.tt/eA8V8J Pizza is always a solid choice at breakfast time, and this particular pie, topped with sausage, eggs and cheddar cheese, is always a hit. If you wish, you could add or substitute leftover cooked greens or roasted vegetables, sliced ham or crisp bacon. Slideshow: More Pizza Recipes Source: ...
http://ift.tt/eA8V8J For this excellent vegetarian game-day snack, cauliflower florets are dipped in a light batter and roasted until just tender, then tossed in buttery hot sauce and cooked until caramelized. Slideshow: More Cauliflower Recipes Source: http://ift.tt/2lw2i ...
http://ift.tt/2lKjXhc Looking for new Indian dessert ideas? Kulfi ice cream is a frozen dairy dessert very popular in India: try this Kulfi ice cream recipe prepared with pistachios. Source: http://ift.tt/2mkiD ...
http://ift.tt/eA8V8J Sweet, juicy pineapple and sliced ham may not be traditional Italian pizza toppings, but we love a Hawaiian pizza just the same. We used thickly sliced ham here; Canadian bacon or smoked bacon would be delicious, too. Slideshow: More Pizza Recipes Source: http://ift.tt/2l4fa ...
http://ift.tt/2m2NHDx An easy recipe to prepare elderflower jam, a sweet treat perfect for your Spring breakfast. Find out all the ingredients and the step-by-step recipe. Source: http://ift.tt/2lBli ...
http://ift.tt/2laRVKy Try an easy recipe to prepare traditional Irish soda bread with raisins and buttermilk: a favorite St. Patrick's Day recipe to put an Irish touch to your menu. Source: http://ift.tt/2kO2g ...
http://ift.tt/2l7k7Ox These plum clafoutis are the perfect recipe for a healthy and delicious dessert: gluten-free and dairy free, are sweetened with coconut palm sugar. So yummy! Source: http://ift.tt/2ma5l ...
http://ift.tt/eA8V8J Trapizzino, the ultimate Roman street food, is a cross between a slice of pizza and a panini. The portable food (imagine a thick piece of focaccia stuffed with a saucy filling) requires a very hot oven to get the airy pizza Bianca. This version from chef Stefano Callegari can easily ...
http://ift.tt/eA8V8J Serve this tangy, wine-spiked chicken from chef Stefano Callegari with lots of bread or rice for soaking up the delicious sauce. Source: http://ift.tt/2l2AQ ...
http://ift.tt/2lPsIqz Are you a tofu lover? Don't miss this easy deep fried tofu recipe served with wasabi, daikon and herbs: the perfect idea to give your meal a Japanese twist. Source: http://ift.tt/2lWP8 ...
http://ift.tt/2lSyaWP Looking for new gluten-free scones ideas? Try this easy gluten-free pecan scones recipe topped with coffee icing: perfect for breakfast or a sweet snack. Source: http://ift.tt/2lW8a ...
http://ift.tt/2lk8Jzh How to make churros con chocolate, a traditional deep-fried Spanish dessert served with hot chocolate to be dipped in: a Spanish treat you can't miss! Source: http://ift.tt/2ky5H ...
http://ift.tt/2kyjDO0 If you're looking for new brunch ideas, don't miss these cheddar chive biscuits: an easy and delicious recipe for a savoury treat with cheddar cheese. Source: http://ift.tt/2lLg2 ...
http://ift.tt/2lk6PyV Looking for new vegan desserts? Try this vegan coconut flan with kiwi and vanilla sugar: healthy and easy to make, it's a sweet treat you can't miss! Source: http://ift.tt/2kT2T ...
http://ift.tt/2lhEOZ8 Spicy roasted cauliflower is the perfect recipe for a tasty side: very easy to make, it's enriched with turmeric, cherry tomatoes and cannellini beans. Source: http://ift.tt/2kxLD ...
http://ift.tt/2lglv2o Try this spinach and apple smoothie with chia seeds: a healthy and delicious smoothie recipe prepared with apple juice, frozen pears and mint sprigs- Source: http://ift.tt/2lPtc ...
Food & Wine’s Justin Chapple dissolves curry powder in boiling water to soak rice noodles and infuse them with excellent flavor. He then sautes the noodles with shrimp, garlic, ginger and plenty of fresh herbs for a bright flavor. INGREDIENTS 6 cups boiling water 2 tablespoons ...
This sweet Persian rice pudding called sholeh zard is made with three distinct ingredients: saffron, cardamom and rosewater. It’s delicate in flavor but so deeply aromatic that it’s hard to stop eating it. INGREDIENTS 1 cup jasmine rice 1 teaspoon kosher salt 1 ...
For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers and garlic. He adds even more flavor to the dish with tomatillo, diced tomatoes and cumin. INGREDIENTS 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 1 ...
Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots. One of her more hearty ways of serving the waffles is topped with prosciutto and mixed greens, along with a quick mix of créme fraîche and mustard. INGREDIENTS Nonstick ...
Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots, then tops them with poached eggs and truffles, making them ideal for brunch. INGREDIENTS Nonstick cooking spray 8 cups thawed frozen Tater Tots (32 ounces) Flaky sea salt 4 ...
Roast chicken is a crowd-pleaser, so it’s nice to mix it up once in a while. Here, chef Hugh Acheson brushes the chicken with a simple and tasty combination of soy and mustard while it’s roasting so the skin gets a beautiful burnished color. He serves it alongside a smart version ...
This fragrant ice cream is redolent with flavor. It’s traditionally served between two thin wafers to make ice cream sandwiches, but it’s equally delicious on its own. INGREDIENTS 6 large egg yolks 1 1/2 cups heavy cream 1 1/2 cups whole milk 3/4 cup sugar 1/2 teaspoon ...
Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne. INGREDIENTS Nonstick cooking spray 8 cups thawed ...
This simple open-face roast chicken sandwich from chef Hugh Acheson gets excellent flavor from buttery toasted rye bread, as well as tangy yogurt, pickled celery and fresh dill and cucumber. INGREDIENTS PICKLED CELERY: 1 cup apple cider vinegar 1/2 cup water 1 tablespoon ...
