August 12, 2016
Hazelnuts have been favored for centuries because they are so versatile and complement so many flavors. So it's no surprise they are the star of this main course, included in a cookbook of Mediterranean recipes for folks who need to follow a low-glucose regimen. But be assured: This pasta is all about being delicious. Hazelnut Pasta Makes 2 or 3 servings 3 ounces skinned hazelnuts 2 to 3 cloves garlic 1/4 teaspoon crushed red pepper flakes Leaves from 4 stems flat-leaf parsley Kosher or fine sea salt 7 ounces whole-wheat penne 3 tablespoons olive oil 2 ounces Parmigiano cheese, shaved 2 tablespoons finely grated Pecorino Romano cheese 1. Bring a pot of water to a boil.
May 27, 2016
Makes 6 to 8 servings 8 sheets phyllo dough, thawed if frozen 1/2 cup butter, melted 8 to 10 ounces fresh goat cheese or sheep milk feta Fresh ground black pepper 2 to 3 tablespoons olive oil 1 to 2 fresh garlic stalks, well cleaned, thinly sliced (Garlic scapes work well or sub 3 cloves garlic, peeled, sliced thin 4 to 6 cups cleaned, stemmed, greens such as spinach, kale, mustard, arugula, or broccoli rabe ...
May 5, 2016
Makes 8 servings 11/2 pounds of portobello and oyster mushrooms, trimmed and brushed clean 4 tablespoons olive oil 2 cloves garlic, crushed 1 to 2 tablespoons fresh thyme leaves 1 sprig of rosemary Coarse salt and freshly ground pepper 1. Preheat oven to 400 degrees. In a medium baking dish, toss mushrooms with oil and garlic. Season with salt and pepper, and sprinkle with thyme and rosemary. Roast until golden and cooked through, about 25 minutes.
March 25, 2016 |
Charlotte Codd, 11, a fifth grader at Blessed Trinity school in Mayfair, did not want to go to play practice and miss cooking class the other day. And she was trying desperately to persuade Glenn Petrucci, the vice principal. "But I want to cook soooo bad," she moaned. "I'm only in the chorus. I don't even have a speaking part. " Against her will, she was marched off to the gym to the dress rehearsal of Guys and Dolls . As I visited one of the 31 classes being taught by volunteers in the My Daughter's Kitchen healthful-cooking program, it was encouraging to see such enthusiasm.
February 5, 2016
Makes 4 servings For the Sausage: 1 pound ground pork 1/2 cup minced shallot 3 tablespoons minced garlic 3 tablespoons minced lemongrass 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon black pepper Kosher salt Oil For the Nuoc Cham: 1/2 cup fish sauce 1/4 cup water 1/4 cup lime juice 2 tablespoons palm, raw, or light brown sugar 1 garlic clove, minced 1/2 teaspoon sambal...
January 22, 2016
Although this dish looks like something you've tasted before, the combination of Chinese five-spice powder and a garlicky ginger-scallion topping makes it altogether different. You'll need an instant-read thermometer and a good exhaust fan. Five-Spice Steak 4 to 6 servings 1 bone-in rib eye steak (about 1 pound, at least 1 inch thick) 11/2 teaspoons Chinese five-spice powder 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 1 small red Thai/bird's-eye chili pepper 2 teaspoons toasted sesame oil 1 clove garlic 1-inch piece fresh ginger root 1 tablespoon unseasoned rice vinegar 2 teaspoons tamari (may sub low-sodium soy sauce)
October 30, 2015
Sacred Heart We were met with smiles, energy, and enthusiasm, along with questions about what we were going to cook today. "I want an important job," Tierrell Perry announced. Cutting various vegetables for the pasta dish and a salad did not meet his criteria for said "important job," but after a demonstration of smashing garlic, he beamed. "That's the job for me!" - Sylvia Wilson and Ruth Biemer Bayard Taylor The little chefs couldn't wait to whip up such a foreign dish.
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.
October 16, 2015 |
Andy's Chicken is no fast-food joint. Despite the nonstop buzz behind the counter of its no-frills take-out corner, this red-hot Fishtown newcomer may, in fact, be the slowest Korean fried chicken take-out operation in the city, obliging a call-ahead order at least a half-hour in advance, and, if my experience was typical, an extra 15 minutes of patience on top of that. But it's worth the logistical challenge. Because Andy's is easily one of the best in this recent wave of new K.F.C.
April 24, 2015 |
"Shrimp!" called out Angelica Marrero, 10, raising her fists in celebration as she entered the kitchen. She and her classmates at Sacred Heart School in Camden had been looking forward to this cooking lesson: shrimp with lemon garlic linguine. "I'm so excited for shrimp," she said. The students had flipped ahead in their cookbooks to see what recipes they would be making during the eight-week healthy-cooking class, and this was the one they were all waiting for. Last week, when Bryson Barnes, 10, said his mom made the dish with broccoli instead of peas, the other students wished for broccoli, too. So the volunteers, Ruth Biemer and Sylvia Wilson, two retired elementary-school teachers with decades of experience, taught the children a lesson before the class even started: A recipe need not be followed to the letter.