August 11, 2016 |
Makes 2 to 3 servings 2 tablespoons safflower oil, sesame oil, or other vegetable oil 1 cup thinly sliced scallions (white and green parts), plus 11/2 tablespoons coarsely chopped scallions (white and light-green parts), for optional garnish 1 cup chopped celery 1/2 cup seeded, chopped red bell pepper 1 to 11/4 teaspoons finely minced fresh culinary lavender spikes (bloom heads) or coarsely ground dried culinary lavender buds 11/4 teaspoons minced or grated peeled fresh ginger root 1 to 11/2 cups trimmed and coarsely diced thick-sliced baked ham or pre-cooked ham steak 21/2 cups cooked and cooled long-grain white or brown rice 1/2 cup golden or dark seedless raisins, or a combination 21/2 to 3 tablespoons low- sodium soy sauce, or more as needed 1/4 to 1/2 teaspoon freshly ground black pepper 11/2 tablespoons salted peanuts or cashews, for garnish (optional)
August 5, 2016
Makes 3 to 4 servings Finely grated zest of 1 lime, plus 6 tablespoons juice (from 2 or 3 limes) 6 tablespoons extra-virgin olive oil 2 dried arbol chili peppers, stemmed and chopped, or 1/2 teaspoon crushed red pepper flakes, or more as needed 1 clove garlic, minced 2 scallions, white and light-green parts, thinly sliced 1 teaspoon Dijon mustard 1 tablespoon finely chopped capers, rinsed and drained 3/4 cup finely...
March 4, 2016
Makes 7 servings, or 21 cigars For the dip: 1 cup plain low-fat Greek-style yogurt 2 tablespoons low-fat milk 1 tablespoon fresh lemon juice 6 mint leaves, stacked, rolled, cut into thin ribbons (chiffonade) 1 tablespoon ground sumac 1/2 teaspoon kosher salt Pomegranate molasses, for drizzling For the cigars: 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 teaspoon ground cinnamon 3/4 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cayenne pepper 1 pound ground lamb 1 tablespoon tomato paste 11/2 tablespoons pomegranate molasses 3 tablespoons pine nuts 2 tablespoons finely chopped flat-leaf parsley or cilantro Peanut or canola oil, for frying 7 sheets phyllo dough (14 by 18 inches)
February 26, 2016
Makes 6 servings 1/2 cup unsalted butter 1 large rutabaga, peeled and cut into 3/8 inch dice (7 cups) 1/3 cup thyme leaves 1 cup finely grated parmesan 2 cloves garlic, crushed Scant 5 tablespoons capers, coarsely chopped 3 small yellow bell peppers 3 small red bell peppers 2 teaspoons olive oil 6-ounce chevre log, broken into 3/8 inch pieces 1/3 cup flat-leaf parsley leaves, coarsely chopped ...
February 12, 2016
Makes 6 servings 6 halibut fillets, skinless and boneless (1 pound, 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round red radishes) Coarse sea salt and black pepper Wild arugula and parsley vichyssoise: 31/2 ounces parsley stems and leaves 51/4 ounces wild arugula 1 tablespoon olive oil 3 tablespoon unsalted butter 2 medium shallots, coarsely chopped (31/2 ounces)
November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings 3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes 1. Melt half of the butter in a large skillet over medium heat.
October 23, 2015
TOMATO, CUCUMBER AND BASIL SALAD 2 tablespoons red wine vinegar 2 tablespoons water 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil 2 large beefsteak tomatoes, each cut into 8 wedges 1/2 seedless (English) cucumber, cut into 1/4-inch rounds 1 small yellow or red onion, cut into thin half-moons 3 tablespoons coarsely chopped fresh basil, plus a basil sprig, for garnish Using a fork, whisk the vinegar and water together in large bowl.
August 14, 2015
Fresh fish on the grill is one of summer's simple pleasures: season with salt and pepper, cook, and finish with a touch of lemon. But with just the tiniest extra effort, you can turn that basic fillet into a spectacular dish. Here, two easy steps make it so: add a smear of sun-dried tomato tapenade and wrap it in a leaf of Swiss chard. Chard-Wrapped Cod With Sun-Dried Tomato Tapenade 4 servings For the tapenade 12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
December 5, 2014
MEAT and potatoes offer a hearty entry into the big-eating, rib-sticking world of chef Ben Ford. STANDING RIB ROAST For the roast: One 7-bone standing prime rib roast (16 to 18 pounds), trimmed and tied 10 garlic cloves, thinly sliced 4 tablespoons unsalted butter, softened Kosher salt and fresh coarsely ground black pepper For the jus: 2 cups red wine 10 fresh thyme sprigs 2 fresh rosemary sprigs 2 cups veal or beef stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To prepare the roast, remove it from the refrigerator 30 minutes prior to cooking time and preheat the oven to 450°F.
July 26, 2013
IF YOU haven't wet your whistle with local wine, these three pours from Paris Wine Bar will make you a believer. * White: Dry vidal blanc, from Pinnacle Ridge, in Kutztown. Crisp and dry, with light floral aromas. If you like pinot grigio, try this! * Red: Syrah, from Manatawny Winery, in Douglassville. A food-friendly wine made from grapes grown in Berks County, this Syrah has notes of black pepper, spice and black fruit. * Pink: Prelude Rosé, from Allegro Winery, in Brogue, York County.