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April 26, 2012 | Craig LaBan
2 pounds king oyster mushrooms (marinade is sufficient for up to three pounds) 3 sheets nori seaweed 1/4 cup soy sauce 3 tablespoons sriracha hot sauce 1 teaspoon fresh grated ginger 4 tablespoons honey 1 teaspoon freshly ground black pepper 2 tablespoons vegetable oil, for sauteing 1. Preheat oven to 350 degrees. Slice the mushrooms lengthwise (from the cap to the stem) into thirds, and set aside. Toast the sheets of nori in the oven for about 1 minute.
NEWS
June 21, 2012
2 cups Original Bisquick mix 1 cup whole milk 2 eggs 1 teaspoon vanilla 1 stick butter 1 cup real maple syrup 3-4 ripe bananas, cut into 1/2-inch slices 1 cup chopped pecans or walnuts     1. Make pancake batter, combining Bisquick with milk, eggs, and vanilla. 2. Move top rack of oven to the upper-middle position and preheat oven to 350 degrees. 3. Melt butter in heavy 10- or 11-inch ovenproof skillet in oven.
FOOD
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1.    Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2.    Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3.    Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
NEWS
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon   1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.
NEWS
April 19, 2012
1 pound snow peas, ends trimmed 1 tablespoon mild white miso paste 2 teaspoons tamari 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 cup scallions, rough chopped 1 small garlic clove 1/4 cup water 1 teaspoon canola or peanut oil 1/4 to 1/2 teaspoon black pepper 1. Lightly steam, boil, or water-sauté the snow peas until they turn bright green. Then drain the water. 2. Combine the rest of the ingredients in a food processor and process until smooth.
NEWS
June 14, 2012
2 tablespoons butter 8 eggs, lightly beaten 2 cups broccoli rabe pieces (1 inch), blanched Salt and freshly ground pepper 4 Italian sandwich rolls (Sarcone's are recommended) 8 slices provolone cheese   1. Melt the butter in a large skillet over medium-high heat. Add the eggs and cook, stirring often. Just before the eggs are set, stir in the broccoli rabe and cook the eggs for 1 minute longer. Season the egg and broccoli rabe mixture with salt and pepper to taste.
NEWS
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled  and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.
NEWS
May 17, 2012
2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt   1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.
NEWS
May 3, 2012
1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 cup (1 stick) unsalted butter 1 cup firmly packed dark brown sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten 1 cup semisweet chocolate chips 1/2 cup unsalted peanuts, chopped 15 caramel candies, halved (optional)   1. Preheat the oven to 350 degrees. Whisk together the flour, baking soda, salt, and baking powder in a bowl.
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FOOD
May 9, 2013
Makes about 18 4-inch Lovecakes 2 large eggs, separated 1 cup buttermilk 2 tablespoons melted    butter 1 cup cake flour 1 tablespoon sugar 1/2 teaspoon baking    powder 1/2 teaspoon baking    soda 1/4 teaspoon salt Vegetable oil 1. Whisk the egg yolks into the buttermilk in a medium mixing bowl. Whisk in the butter. Put the flour, sugar, baking powder, baking soda, and salt into a sieve and sift into the buttermilk.
FOOD
May 9, 2013
Makes 16 4-inch pancakes, 4-6 servings 1 cup sour cream 3 large eggs, separated 2 tablespoons melted    butter 7 tablespoons cake    flour 1 tablespoon sugar 1/2 teaspoon baking    soda 1/2 teaspoon salt Vegetable oil 1. Whisk the sour cream and egg yolks together in a medium mixing bowl. Whisk in the melted butter. Put the flour, sugar, baking soda, and salt into a sieve and sift it into the sour cream mixture. Lightly whisk until just mixed (a few lumps won't hurt anything)
FOOD
May 9, 2013
Makes 16 to 20 servings 4 cups flour 2 cups sugar 1/2 pound (2 sticks) butter, room temperature,    cut into cubes 2 cups boiling water 1 tablespoon baking soda 1 cup molasses 1. Preheat oven to 350 degrees and grease the bottom of a 9-by-13-inch baking pan. 2. Combine flour, sugar, and butter into crumbs in a large bowl, using two knives, a pastry blender, or your fingers. Reserve one cup of crumbs for the topping. 3. In a separate large bowl, add the baking soda and molasses to the boiling water.
FOOD
May 2, 2013
Makes 12 muffins Butter to grease muffin tin 1 cup flour 3/4 cup cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg 4 tablespoons (½ stick) unsalted butter, melted 1. Preheat oven to 425° F. Grease pan with butter. 2. Mix together next five ingredients in a bowl. 3. Measure the milk into a glass measuring cup, add the egg, and whisk to combine. 4. Make a little well in the center of the dry ingredients and pour in the egg-milk mixture.
FOOD
May 2, 2013
Makes 6 servings 2 pounds beef          chuck, cut into    1/2-inch cubes 1 tablespoon             cumin 1 tablespoon             coriander 2 teaspoon chili          powder 1 teaspoon             cinnamon 4 tablespoons          olive oil 1 large yellow          onion, diced 2 carrots, large          dice ...
FOOD
May 2, 2013
Makes 6 to 8 servings 3 onions, chopped 2 tablespoons olive oil 1 pound ground turkey 2 cloves garlic, minced 3 red or orange bell peppers, cored, seeded, and diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1 15.5 ounce can kidney beans 2 tablespoons dried basil Fresh ground black pepper For serving: grated cheddar, sour cream (or Greek yogurt)
FOOD
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1.    Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2.    Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3.    Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
FOOD
April 11, 2013
Makes about 18 cookies 3/4 cup schmaltz, well chilled or frozen 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1 teaspoon pure vanilla extract 1½ teaspoons cinnamon 1 teaspoon kosher salt 11/2 cups all-purpose flour 1 teaspoon baking powder 2 cups old-fashioned oats (not quick-cooking) 2/3 cup dried cherries 1. Preheat the oven to 350°F. 2. Cut the schmaltz into chunks and put it, along with both sugars, into the bowl of a standing mixer fitted with a paddle.
FOOD
April 11, 2013
Makes 4 servings 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1 teaspoon caraway seeds 1 teaspoon mustard seeds Four 4-ounce portions    wild    king salmon,    skin-on 2 cups rendered chicken    fat (schmaltz),       melted For horseradish sour cream: 1 cup sour cream 2 tablespoons       prepared    horseradish Juice of 1/2 lemon Salt and pepper Chopped dill 1. Combine salt, pepper, caraway, and mustard.
FOOD
April 4, 2013
Makes 4 servings 1 romaine lettuce heart, core    removed, cut in 1/2-inch pieces 2 large celery ribs, leaves    trimmed, cut in 1/2-inch pieces 2 ripe avocados, peeled,pitted, cut in    1/2-inch pieces 1 can (14 oz.) hearts of palm,    drained, cut in 1/2-inch pieces 2 ripe tomatoes, cored, cut in    1/2-inch pieces 1 cup canned    chickpeas, drained 1 teaspoon fine sea salt,    plus more to taste 1/4 teaspoon freshly    ground black pepper Juice of 1 lemon 2 tablespoons extra virgin    olive oil 1/4 cup finely chopped    fresh    cilantro   (optional)
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