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 oil, plus more for greasing
• 2/3 cup brown rice flour 
• 1/2 cup buckwheat flour 
• 2 tablespoons tapioca starch 
• 2 tablespoons finely chopped walnuts
• 1 tablespoon flaxseeds
• 1/2 teaspoon fine Himalayan pink salt
• 1/4 teaspoon baking powder

HOW TO MAKE THIS RECIPE

1. In a small bowl, whisk the lukewarm water with the coconut sugar, yeast and the 1 1/2 teaspoons of olive oil. Let stand until foamy, about 5 minutes.
2. In a stand mixer fitted with the paddle attachment, mix both flours with the tapioca starch, walnuts, flaxseeds, salt and baking powder. Add the wet ingredients and mix on low speed until just combined. Cover the bowl with a kitchen towel and let stand at room temperature for 2 hours.
3. Preheat the oven to 375°. Grease a large sheet of parchment paper with olive oil. Scrape the dough onto the parchment and, using a generously greased rolling pin, roll out the dough to a 12-by-16 1/2-inch rectangle, 1/16 inch thick. Slide the parchment onto a large rimmed baking sheet and cut the dough into 2-by-3-inch rectangles. You will have about 32 pieces. Bake for 12 to 15 minutes, until the flatbreads are set and starting to crisp around the edges. Let cool.

MAKE AHEAD

The flatbreads can be stored at room temperature for up to 5 days.

NOTES

Brown rice flour, buckwheat flour and tapioca starch can be found at Whole Foods Amazon.com.

Source: http://bit.ly/2n4fB1w

A combination of rice flour, cornstarch, confectioners’ sugar and clarified butter makes these cookies called nan-e berenji perfectly crisp and light, but the lovely, delicate flavor comes from high-quality rosewater.

INGREDIENTS

• 2 1/4 cups rice flour
• 1 tablespoon cornstarch
• 1 cup clarified butter (see Note)
• 1 cup confectioners’ sugar
• 3 large egg yolks
• 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
• Poppy seeds, for sprinkling

HOW TO MAKE THIS RECIPE

1. Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners’ sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.
2. Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.
3. Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.

MAKE AHEAD

The cookies can be stored in an airtight container for up to 3 days.

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

To make clarified butter, melt 1 pound of butter over low heat. Remove from the heat and skim off the foam. Using a ladle, remove the clear melted butter, leaving the milky white solids behind; discard the solids. Refrigerate the clarified butter until solidified but not hard, about 30 minutes.

INFO

To celebrate the Persian new year, Nowruz, we always bake these these Persian Rice cookies. They are so addictive, not too sweet but because of the very soft dough, have an almost melt in the mouth texture.

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“We like to elevate the familiar,” says chef Michael Voltaggio. At his restaurant Voltaggio Brothers Steak House outside Washington, DC, Michael and his brother, Bryan, wanted to re-create their favorite store-bought sauce. “It tastes very similar, but we spice ours with gochujang and a little fresh orange juice for sweetness.”

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons raisins
• 1 tablespoon gochujang (Korean red pepper paste) 
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon black peppercorns
• 1/8 teaspoon celery seeds
• 2 tablespoons fresh orange juice
• 1/3 cup balsamic vinegar
• 1/4 cup Worcestershire
• 3 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon light brown sugar
• Kosher salt

HOW TO MAKE THIS RECIPE

1. In a medium saucepan, heat the olive oil. Add the onion, garlic and raisins and cook over moderate heat, stirring occasionally, until the onion is softened, 6 to 8 minutes. Add the gochujang, paprika, peppercorns and celery seeds and cook, stirring, until the gochujang deepens in color, about 1 minute. Add the orange juice and scrape up any browned bits from the bottom of the pan. Add all of the remaining ingredients, except the salt, along with 3/4 cup of water and simmer over moderate heat, stirring occasionally, until thickened slightly, about 30 minutes. Season with salt and scrape the sauce into a blender; let cool slightly. Wipe out the saucepan.
2. Puree the steak sauce until very smooth, about 2 minutes. Pass it through a mesh sieve set over the saucepan, pressing on the solids. Simmer the steak sauce over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Let cool to room temperature before serving.

MAKE AHEAD

The steak sauce can be refrigerated for up to 1 week.

Source: http://ift.tt/2ksMXpa

Making your own delicious condiments is so easy. Chef Hugh Acheson’s pickled shallots, which are very tasty in salads and sandwiches, take only minutes to prepare and can stay in the fridge for days. 

INGREDIENTS

• 1 cup apple cider vinegar
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 4 large shallots (about 1/2 pound), thinly sliced crosswise into rings

HOW TO MAKE THIS RECIPE

1. In a small saucepan, combine the vinegar, salt and sugar with 1/2 cup of water and simmer over moderate heat until the sugar dissolves. Put the shallots in a small bowl or pint-size jar and pour the vinegar mixture on top. Cover and refrigerate for at least 4 hours before using.

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A combination of cheese powder, chipotle, cayenne, lime and cilantro gives a Mexican flair to this addictive popcorn from Jen Pelka of The Riddler in San Francisco.

INGREDIENTS

• 1/2 cup white cheese powder, such as King Arthur Vermont Cheese Powder
• 2 tablespoons kosher salt
• 1 teaspoon chipotle chile powder
• 1 teaspoon crushed dried cilantro
• 1/2 teaspoon ground dried lime zest or 1 teaspoon finely grated lime zest
• 1/4 teaspoon cayenne
• 1/3 cup canola oil
• 3/4 cup popping corn
• 4 tablespoons unsalted butter, melted

HOW TO MAKE THIS RECIPE

1. In a small bowl, mix the cheese powder with the salt, chile powder, cilantro, lime zest and cayenne.
2. In a large saucepan, combine the oil and popping corn. Cover and cook over moderately high heat until it starts to pop. Shake the pan and cook, shaking occasionally, until the corn stops popping, 3 to 5 minutes. Transfer to a large bowl, add the melted butter and toss to coat. Add the cheese mixture and toss again. Serve.

MAKE AHEAD

The popcorn can be stored in an airtight container overnight.

NOTES

King Arthur Vermont Cheese Powder is available at kingarthurflour.com.

Source: http://ift.tt/2ksFoyQ

Looking for new lemonade ideas? Try this easy lavender ginger lemonade recipe, refreshing and delicious: perfect to quench your thirst!

INGREDIENTS

• Water 500 ml, plus extra to serve
• Sugar 225 g, caster
• Ginger 1 knob, fresh (~ 10 cm), peeled and grated
• Lavender 1 tbsp, culinary, dried leaves
• Lemon 5 large, Meyer preferably, freshly squeezed
• Ice cubes to serve

HOW TO MAKE LAVENDER GINGER LEMONADE RECIPE

1. To prepare lavender ginger lemonade recipe first combine the water, sugar, and ginger in a heavy-based saucepan.
2. Bring to a simmer over a moderate heat, stirring gently to help dissolve the sugar.
3. Once the sugar has dissolved, remove the saucepan from the heat and stir in the lavender.
4. Set aside to infuse for 15 minutes.
5. Use a fine sieve to strain the liquid into a jug before stirring in the lemon juice.
6. Cover and chill until cold, about 4 hours.
7. When ready to serve, fill glasses with ice cubes and pour over the lavender ginger lemonade, topping it up with more water.

Source: http://ift.tt/2lcP2cR

Looking for new margarita ideas? Try this easy cucumber margarita recipe, refreshing and ready in ten minutes: perfect for your party or a special menu!

INGREDIENTS

• Cucumber 2 slices, fresh
• Lime juice 125 ml, fresh
• Cointreau 125 ml
• Tequila 185 ml
• Ice 1.35 g
• Grand Marnier 60 ml

FOR GARNISH

• Cucumber peel fine strips
• Lime zest

HOW TO MAKE CUCUMBER MARGARITA

1. To prepare an easy cucumber margarita recipe first combine cucumber, lime juice, Cointreau, tequila and ice cubes into a blender.
2. Blend until thin and smooth.
3. Pour into salt rimmed glasses and add a tablespoon of Grand Marnier to each.
4. Garnish the cucumber margarita with cucumber peel and lime zest.

Source: http://ift.tt/2lIFJiK

We use microwaved popcorn for our miso-flavored (surprise!) caramel corn but, sure, 9 cups of air-popped or old-school stovetop-popped kernels would work nicely, too.

INGREDIENTS

• 1/2 cup popcorn kernels
• 6 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup white miso
• 2 tablespoons light corn syrup
• 1 teaspoon toasted sesame oil
• Kosher salt
• 1/2 teaspoon baking soda
• 3 tablespoons toasted sesame seeds

HOW TO MAKE THIS RECIPE

1. Place the 1/4 cup of the popcorn kernels in a medium paper bag (about 10 by 12 inches). Microwave for 2 minutes. Transfer to a large bowl, discarding any unpopped kernels. Repeat with the remaining 1/4 cup of popcorn kernels.
2. In a medium microwave-safe bowl, combine the butter with the brown sugar, miso, corn syrup, sesame oil and 1/2 teaspoon of salt. Microwave in 30-seconds bursts for about 3 1/2 minutes, until the butter has melted and the mixture is bubbling. Whisk in the baking soda.
3. Return the popcorn to the paper bag. Scrape the hot miso caramel into the bag along with the sesame seeds. Close the bag and shake well to coat. Roll down the top of the bag, place it in the microwave on its side and microwave for 1 1/2 minutes. Shake the bag and return it to the microwave, placing it on its other side. Microwave for about 1 1/2 minutes, until the caramel is dark brown and the popcorn is crisp.
4. Line a rimmed baking sheet with wax paper. Shake the caramel corn out onto the prepared sheet. Using a rubber spatula, stir the popcorn to help the miso caramel coat more evenly. Season with salt. Let cool at room temperature for 15 minutes before serving.

MAKE AHEAD

The caramel corn can be stored in an airtight container at room temperature for up to 1 week.

Source: http://ift.tt/2kv9G4J

Borrowing a technique from pastry chef Jennifer Yee, these chewy, fruity, jewel-toned mochi are prepared in the microwave with a mix of pomegranate juice and lime juice. We used a 3/4-inch round cutter to make them gumdrop size, but you can also cut the candies into squares (sharpen your knife!) or use another small cookie cutter.

INGREDIENTS

• Cornstarch, for dusting
• 1 1/2 cups sweet glutinous rice flour (see Note)
• 3/4 cup sugar
• 3/4 cup pomegranate juice
• 1/4 cup fresh lime juice
• 1/2 teaspoon kosher salt

HOW TO MAKE THIS RECIPE

1. Using a damp cloth, wipe down a large work surface. Stretch a 14-by-24-inch sheet of plastic wrap over the surface and use the damp cloth to smooth it out. Sift a generous layer of cornstarch over the plastic wrap.
2. In a large microwave-safe bowl, mix the rice flour with the sugar, pomegranate juice, lime juice and salt until smooth. Cover the bowl tightly with plastic wrap. Microwave for 2 minutes, until the batter starts to thicken at the edges. Remove the plastic and, using a rubber spatula, stir the mixture until mostly smooth; a few small lumps are OK. Re-cover the bowl with the plastic and microwave for another 2 minutes, until the mixture is stiff and sticky. Using a rubber spatula, stir quickly and vigorously until smooth, about 30 seconds.
3. Working quickly, scrape the mixture onto the prepared work surface and lightly sift with cornstarch. Using a rolling pin dusted with cornstarch, roll the mixture into an 8-by-10-inch rectangle, about 1/4 inch thick. Let stand at room temperature until cool to the touch, about 15 minutes. Using the plastic wrap, transfer the mixture to a rimmed baking sheet; fold the plastic wrap over to cover completely. Refrigerate until firm, about 45 minutes.
4. Dust another rimmed baking sheet with cornstarch. Dip a 3/4-inch round cutter in cornstarch and stamp out rounds. Transfer the mochi to the prepared baking sheet. Refrigerate, uncovered, until ready to serve.

MAKE AHEAD

The finished mochi can be arranged in a single layer in a resealable bag and refrigerated for up to 2 days.

NOTES

Sweet glutinous rice flour, aka mochiko flour, is available at Asian groceries.

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A classic mojto recipe you can't miss: prepared with mint, white rum and cane sugar, it's one of the most iconic Caribbean cocktails. Delicious and refreshing!

INGREDIENTS

• Lime 1/4, thinly sliced
• Cane sugar 2 tsp
• Mint 6 leaves
• Rum 60 ml, white
• Ice cubes 5 - 6
• Mineral water

TO GARNISH

• Mint 1 sprig

Preparation time: 10 m
Recipe category: Drink
Recipe yield: 1

CLASSIC MOJITO RECIPE: HOW TO MAKE MOJITO

1. To prepare a classic mojito recipe first put the sliced lime, sugar and mint leaves in the glass and crush with a pestle.
2. Add the rum and ice cubes.
3. Top up with mineral water and stir briefly.
4. Serve the classic mojito garnished with mint.

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Looking for new sandwich ideas? Try an easy muffuletta sandwich recipe, a traditional dish from New Orleans prepared with salami, mortadella and pickled onions.

INGREDIENTS

• Onion 100 g, pickled silverskin, drained and halved, reserving 2-3 tbsp of the liquor
• Wine vinegar 2 - 3 tbsp, white
• Sugar
• Olive oil 2 - 3 tbsp
• Pepper 2 red, diced
• Olive 200 g, black and green (pitted), chopped
• Celeriac 100 g, cut into batons
• Carrot 2, cut into batons
• Oregano 2 tbsp, freshly chopped
• Loaf 1 large, round white, with sesame seeds
• Salami 150g, in slices
• Provolone 150 g, in slices
• Mortadella 150 g, in slices

Preparation time: 1 h 15 m
Cooking time: 15 m
Recipe category: Brunch
Recipe yield: 8
Recipe cuisine: American

HOW TO MAKE MUFFULETTA SANDWICH RECIPE

1. To prepare muffuletta sandwich, a classic recipe from New Orleans, in a pan first warm the reserved pickling liquor, the vinegar, 2 tbsp water, a pinch of sugar and 2 tbsp oil.
2. Put the peppers, olives, celeriac, carrots and onions in a bowl.
3. Pour over the hot liquid, season with salt and ground black pepper and leave to cool.
4. Stir in the oregano and check the seasoning.
5. Cut the loaf in half horizontally and brush the cut surfaces with a little oil.
6. Top with the salami slices and then half of the vegetable salad (without liquid).
7. Place the cheese and mortadella on top and finish with the remaining salad.
8. Replace the top half of the loaf, wrap in cling film and put in the refrigerator for around 30 minutes for the flavours to soak into the bread.
9. Cut the muffuletta sandwich into wedges and serve.

Source: http://ift.tt/2jRDLvV

Try an easy spinach dip recipe prepared with fresh spinach, cream cheese, cottage cheese and yogurt: tasty and delicious, it's ready in less than 15 minutes!

INGREDIENTS

• Cream cheese 225 g
• Cottage cheese 225 g
• Yogurt 180 - 225 g, plain
• Parsley 2 tbsp, chopped
• Garlic 1 clove
• Scallion 3 chopped
• Spinach 80 g, leaves
• Salt to taste
• Black pepper freshly ground, to taste

Preparation time: 15 m
Recipe category: Appetizer
Recipe yield: 8

HOW TO MAKE SPINACH DIP WITH FRESH SPINACH

1. To prepare the spinach dip recipe with fresh spinach first put all the ingredients into a food processor or blender and blend until combined.
2. Add more yoghurt to achieve a softer consistency.
3. Pour into cold sterilised jars and seal tightly
4. Serve the spinach dip with some bread.

Source: http://ift.tt/2ksKUpv

Looking for breakfast ideas? Try the authentic Belgian waffle recipe at home, easy and delicious: enjoy it with whipped cream, confectioners sugar or chocolate.

INGREDIENTS

• Butter 350 g, softened
• Eggs 6, slightly beaten
• Brown sugar 400 g, packed, dark
• Sugar 8 tbsp, granulated
• Vanilla extract 2 tbsp, pure
• Rum 2 tbsp
• Whiskey 2 tbsp
• Flour 600 g, unbleached
• Whole wheat flour 150 g,
• Icing sugar for sprinkling (optional)

Preparation time: 12 h 15 m
Cooking time: 20 m
Recipe category: Breakfast
Recipe yield: 6

HOW TO MAKE AN AUTHENTIC BELGIAN WAFFLE RECIPE

1. To prepare authentic Belgian waffle recipe at home, blend together the butter, eggs, brown sugar, granulated sugar, vanilla, rum and whiskey in a large mixing bowl. Mix well.
2. Slowly add flour one cup at a time until all the flour is incorporated.
3. Refrigerate waffle dough for 12 hours or overnight.
4. Preheat the waffle iron.
5. Place about 1 tablespoon of waffle dough in the center of each section of the waffle iron.
6. Cook waffles according to manufacturer's instructions or until cooked through and golden brown, approximately 1 to 3 minutes.
7. Repeat process until all the dough is gone.
8. Transfer immediately to a wire rack.
9. Sprinkle with confectioners sugar if desired, once authentic Belgian waffles are cool.

BELGIAN WAFFLE RECIPE - SOME TIPS

• If you prefer non-alcoholic cookies, you may substitute water.
• Yield will depend on type of waffle iron used.
• Can be frozen in air tight containers.

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If you're looking for new scones ideas, try these easy yogurt scones at home: the perfect recipe if you're planning a tasty brunch or an afternoon tea.

INGREDIENTS

• Flour 225 g
• Salt 1 pinch
• Butter 40 g
• Sugar 1 1/2 tbsp
• Plain yogurt 75 ml
• Milk 75 ml, plus extra to glaze

Preparation time: 15 m
Cooking time: 15 m
Recipe category: Brunch
Recipe yield: 8
Recipe cuisine: English/Scottish

HOW TO MAKE YOGURT SCONES RECIPE

1. To prepare the yogurt scones first heat the oven to 220°C (200° fan).
2. Grease and flour a large baking tray.
3. Sift the flour and salt into a mixing bowl.
4. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
5. Gradually stir in the yogurt and milk to form a light spongy dough.
6. Turn out onto a lightly floured surface and knead lightly until smooth.
7. Roll or pat out 2.5 cm thick. Cut into rounds with a floured 5 cm cutter.
8. Lightly knead together the trimmings and cut out more rounds. 
9. Place on the baking tray and brush the tops with milk.
10. Bake for 12-15 minutes until well risen and golden.
11. Cool on the baking tray for a few minutes, then place the yogurt scones on a wire rack to cool completely.

Source: http://ift.tt/2jJeyU1

Pig is one of the earliest domesticated animals, and an essential part of the offering during important days. Roast or BBQ pork is a popular dish for New Year's Eve. —Ke Lum Chan Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, September 2016).

INGREDIENTS

FOR THE PORK:

• 1 (14-ounces/400-grams) skinless pork shoulder, cut into 3/4-inch/2-cm-wide strips
• 1 tablespoon salt
• steamed rice, to serve

FOR THE MARINADE:

• 6 tablespoons granulated sugar
• 2 tablespoons shaoxing wine
• 2 tablespoons chopped garlic
• 1 shallot, chopped
• 2 tablespoons hoisin sauce
• 1 tablespoon ginger juice
• 1 teaspoon five-spice powder
• 1/2 teaspoon shajiang powder
• 1/2 teaspoon light soy sauce

FOR THE GLAZE:

• 3 tablespoons maltose
• 3 tablespoons granulated sugar
• 1 tablespoon mirin

HOW TO MAKE THIS RECIPE

1. Combine the pork, salt, and 2 cups (16 fl oz/475 ml) water in a large bowl and soak for 30 minutes. Rinse under cold running water, drain, and pat dry with paper towels.
2. Combine all the marinade ingredients in a bowl, add the pork, cover, and marinate for 1 hour, turning 2–3 times. Discard the marinade.
3. Preheat the oven to 375°F/190°C/Gas Mark 5. Line a roasting pan with a sheet of aluminum foil and place a wire mesh on top. Transfer the pork on the wire mesh and roast for 15 minutes until slightly brown.
4. Heat the honeyed sauce ingredients in a small saucepan over low heat and stir for 1–2 minutes to dissolve. Brush the pork with the glaze. Switch the cooking method to broil (grill), preheat to medium, and broil the pork for 3–5 minutes. Turn the pork over, brush with another coat of glaze, and broil for another 3–5 minutes until caramelized. Transfer the pork to a plate and brush on the remaining glaze. Serve with rice.

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Chicken has always been a sign of prosperity. Until recent times, when food is in abundance, chicken was served only on special days, such as birthdays or festive days like New Year. The chicken thigh, considered the best part of the bird, is usually served to the elders. This is a mandatory dish for the New Year's Eve dinner. Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

1 (3 1/4-pounds/ 1.5-kilogram) whole chicken
1 tablespoon dark soy sauce
2 cups (16 fluid ounces/ 475 milliliters) vegetable oil
1/2 cup (4 fluid ounces/ 120 milliliters) light soy sauce
4 ounces/ 120 grams rock sugar
2 star anise
3/4 ounces/ 20 grams ginger (about 1-inch/ 2.5-cm-length piece), sliced
Steamed rice, to serve

HOW TO MAKE THIS RECIPE

1. Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.
2. Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3–4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.
3. Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fluid ounces/ 750 milliliters) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.
4. Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.
5. Heat the sauce in the wok over high heat and boil for 3–4 minutes until reduced to 1/2 cup (4 fluid ounces/120 milliliters). Pour the sauce over the chicken, then serve with rice.

Source: http://ift.tt/2jIftpR

INGREDIENTS

• 2 1/2 cups all-purpose flour, plus more for shaping the dough
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons vegetable shortening
• 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons, melted
• 1 3/4 cups cold low-fat buttermilk

HOW TO MAKE THIS RECIPE

1. Line a half-sheet pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces.
3. Drop the butter cubes into the flour mixture and toss until all of the pieces are coated. With your fingertips, press the cubes to flatten. Freeze the mixture in the bowl for 15 minutes.
4. Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Reserve 1 tablespoon buttermilk in a small bowl and add the remaining to the flour mixture. Mix until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky.
5. Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat disc, 1/2-inch thick. With a floured 1 1/2-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
6. Preheat oven to 450°F. Stir the melted butter into the reserved buttermilk. Brush the tops of the biscuits with the butter mixture. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.

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Delicious warm and reheated. Keep stored in airtight container refrigerated.

INGREDIENTS

• 2 cups cornmeal, ground fine-medium
• 3 1/2 teaspoons baking bowder
• 3/4 teaspoon salt
• 3 eggs, whole
• 1 cup sour cream
• 1 cup creamed corn
• 5 ounces vegetable oil, plus 2 tablespoons for cooking cornbread

HOW TO MAKE THIS RECIPE

1. Preheat oven to 375°F. In a mixing bowl blend well cornmeal, baking powder and salt. In a mixing bowl, whisk together eggs, sour cream, creamed corn and oil. Combine the dry and wet ingredients, incorporate well.
2. Heat a 10 inch cast iron skillet over medium heat with 2 tablespoons oil. Once oil is hot pour in cornbread batter, the mix should bubble in the pan slightly and create a crust. Cook 2 minutes; remove from heat and place in oven.
3. Bake for 20 minutes or until center is set and cornbread comes away from the sides of the skillet. Allow to cool, slice and serve.

Source: http://ift.tt/2iEYalB

INGREDIENTS

4 ounces cream cheese, room temperature
2 ounces mayo
1 roasted red pepper, peeled, seeded and chopped (about 3/4 cup)
2 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
8 ounces sharp cheddar, shredded
8 ounces Monterey Jack, shredded

HOW TO MAKE THIS RECIPE

1. In a standing mixer fitted with a paddle (or in a medium bowl), cream together the cream cheese and mayo until smooth. Add red peppers, garlic, cayenne and salt. Mix just until combined, then stir in the cheeses. Chill.

Food & Wine’s Justin Chapple prefers to mix his own taco seasoning at home; that way, he always has it on hand for Taco Tuesday. His recipe yields enough to season four pounds of ground meat. Plus, it can easily be doubled or tripled and kept in the pantry for up to 6 months.

INGREDIENTS

• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon black pepper

HOW TO MAKE THIS RECIPE

1. In a medium bowl, whisk all of the ingredients until combined. Transfer the taco seasoning to an airtight container.

MAKE AHEAD

The taco seasoning can be stored in an airtight container for up to 6 months.

NOTES

To make 4 servings of taco filling, in a large skillet, heat 2 tablespoons of canola oil. Add 1 pound of ground beef, turkey or chicken and cook over moderately high heat, stirring occasionally, until cooked through, about 8 minutes. Add 2 1/2 tablespoons of the taco seasoning and 1/2 cup of water and simmer until the meat is coated in a light sauce, about 2 minutes.

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