January 1, 2016
This recipe from Nongkran Daks' most recent cookbook might persuade you to go in the Thai direction. She's chef-owner of Thai Basil in Chantilly, Va., a master chef, and cooking instructor, who has collected her most approachable dishes in this slim volume. As she explains in the book, drunken spaghetti came about in the 1960s, when American soldiers began arriving in Thailand in large numbers. They were homesick, so Thai cooks "Americanized" their traditional drunken noodles by substituting thinner wheat pasta for the wide noodles.
December 18, 2015
Here's a quick meal designed to get you in and out of the kitchen faster than you can say "holiday baking holiday decorating holiday shopping. " Smoked Salmon and Avocado Eggs Benedict 2 servings For the sauce: 4 tablespoons butter 1 lime 1 large egg 1/4 to 1/2 teaspoon chipotle powder 1 to 2 teaspoons distilled vinegar Water (optional) For assembly 2 large eggs 2 English muffins, preferably whole-wheat Flesh of 1 ripe avocado 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ounces thinly sliced smoked salmon 1. For the sauce: melt in the microwave on low, then let cool for 2 minutes.
December 18, 2015 |
For 31 years until it closed almost a year ago, the Fountain at the Four Seasons Hotel was the city's power room and its destination restaurant. The hotel at 18th Street and the Parkway opens this week as the Logan. The restaurant, Urban Farmer , opens any day, and the transformation by Sage Restaurant Group is like night and day. Billed as a steak house, it is sprawling, rustic-chic-meets-contemporary, and clad in whitewashed wood paneling. A cozy lounge has upholstered chairs, curio cabinets, and light fixtures resembling brass chicken wire.
December 4, 2015
At what point does a dish with carbonara in its name and some carbonara components become something else entirely? British food giant Jamie Oliver's healthful version inspires the question. Skinny Carbonara With Peas, Almonds, and Basil Makes 2 servings Kosher salt 7 ounces (13/4 cups) frozen green peas 5 ounces whole-wheat pasta, preferably linguine 1 tablespoon sliced, skin-on almonds 1 teaspoon olive oil 1 slice smoky bacon, preferably thick-cut 1 small clove garlic Leaves from 4 stems fresh basil 21/2 tablespoons grated Parmigiano-Reggiano cheese 1 lemon 1 large egg 1/2 cup plain low-fat or nonfat yogurt 1. Bring a pot of water to a boil.
November 30, 2015 |
Going to some movie theaters on an empty stomach can get to a person, as you watch Bradley Cooper whip up gastronomic delights in Burnt , suffer near-starvation with Matt Damon in The Martian , or crave a "Dirty Martini" because 007 has just ordered one in Spectre . But now, that sudden stirring for food and drink can be fulfilled, with the mere push of a seat-side service button while taking in your flick du jour at one of the plush...
November 28, 2015 |
Two decades ago, Thanksgiving Day for Barata El meant dinner rolls and potato chips. On a good year, he found pretzels. His best years, he said, were when the pretzels had mustard. It wasn't for lack of food for El, now a retired New Jersey corrections officer. He knew he was luckier than many: He had a big family to spend the holiday with, and a table full of food. But as the only vegan at a meal centered around turkey, Thanksgiving Day for El was a burden, rather than a celebration.
November 27, 2015
ISSUE | THANKSGIVING President's message Rooted in a story of generosity and partnership, Thanksgiving offers an opportunity for us to express our gratitude for the gifts we have and to show our appreciation for all we hold dear. Today, as we give of ourselves in service to others and spend cherished time with family and friends, we give thanks for the many blessings bestowed upon us. We also honor the men and women in uniform who fight to safeguard our country and our freedoms so we can share occasions like this with loved ones, and we thank our selfless military families who stand beside and support them each and every day. . . . In the same spirit of togetherness and thanksgiving that inspired the Pilgrims and the indigenous Wampanoag, we pay tribute to people of every background and belief who contribute in their own unique ways to our country's story.
November 20, 2015 |
Thanksgiving can be predictable when it comes to the drinks. Pinot noir. Zinfandel. All-American choices. But as a nod to this year's Italian American-theme menu from chef Joe Cicala, we've decided to suggest a splash of Italian flavors, too. For example, why not loosen up the aunts and uncles with a cocktail made to echo some of the same amaro flavors they'll be tasting in that bird (due to the herbal liqueur used in the brine)? For this two-drink recipe for a "Manhattan all'Ascolana," blend six ounces of good old American Bulleit rye with two ounces of Meletti amaro and two dashes of bitters; shake well with ice, strain, and serve in two chilled martini glasses with Amarena cherries for your favorite relatives.
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.