September 1, 2016
Makes 4 servings 1/3 cup almond butter 2 small bird's-eye/Thai red chili peppers, seeded and finely chopped 2 tablespoons finely chopped cilantro (optional) 2 large cloves garlic, minced to a paste 2 tablespoons water, or more as needed 1/4 cup fresh lime juice (from 2 or 3 limes), plus lime wedges for serving Sea salt Freshly cracked black pepper 24 jumbo, shell-on, deveined shrimp (about 11/4 pounds) Watercress, for serving 1. Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
June 6, 2016 |
When summer's rays start beaming, it's finally gin and tonic season for me. Because I'm averse to overly complicated mixology at home, I appreciate the elegant simplicity of that refreshing classic combo of gin, tonic, and lime. But after my introduction to the "Z&T" at Zahav, my whistle is primed for the kind of creative menu-inspired riffs that a skilled bar can bring - even if that means skipping the usual tonic and lime (not to mention the "G"). The "Z," in a twist, does not stand for Zahav, but za'atar , the ubiquitous Israeli herb blend of savory, thyme, sumac, and sesame that dusts everything from the warm laffa bread to various grilled mezze with a distinctively dusky Middle Eastern aroma.
January 7, 2016
Makes 8-10 servings 11/2 cups pitted dried dates 2 cups shredded unsweetened coconut 4 large egg yolks One 14-ounce can sweetened condensed milk 1/2 cup fresh lime juice, preferably from Key limes 1/4 teaspoon salt 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 2. Place the dates in a bowl; cover with warm water and let them soak for 20 minutes. Drain, squeezing them as dry as you can, then transfer to a food processor, along with the coconut.
August 7, 2015
DENISE FIKE'S MEATBALLS Serves 6-8 1/2 c. extra virgin olive oil (or more as needed) 4 Tbsp. butter (or more as needed) 1 large onion, chopped 3 carrots, minced 2 stalks celery, minced 3 cloves garlic minced 1/8 cup Gravy Master 1/4 cup soy sauce 5 dashes Angostura bitters 1 lb. ground veal 1 lb. ground sirloin 1 lb. ground pork 2 eggs 1 bunch parsley, stemmed and minced 1/2 cup Parmigiano...
June 27, 2013
MINTED LAMB BURGERS 2 pounds freshly ground lamb 1 small onion, finely chopped 1/4 cup fresh mint, finely chopped 2 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon black pepper Olive oil 4 ounces sliced feta 4 brioche buns 4 tablespoons hummus Lettuce (garnish) Sliced tomatoes (garnish) 4 tablespoons store-bought fruit chutney Preheat grill for medium-high heat. Combine lamb, onion, mint, garlic and seasonings in bowl.
April 18, 2013
Makes 1 cocktail 2 ounces blanco tequila 1 ounce lime juice (fresh) 3/4 ounces simple syrup 1/2 ounces ginger/kale juice (see note) 1. Rim cocktail glass with lime, then line with Smoked Sea Salt (fine grade). Fill cocktail glass with ice. Shake all ingredients in shaker with ice. 2. Strain into cocktail class full of ice. Garnish with lime wheel and kale leaf. - Recipe courtesy of Mike DiTota Note: Ginger/kale juice is made by juicing fresh kale and ginger at a 1:1 ratio.
March 1, 2013 |
PARIS - King Richard I, the 12th-century warrior whose bravery during the Third Crusade gained him the moniker Lionheart, ended up with a heart full of daisies, as well as myrtle, mint, and frankincense. Those were among the findings of a French study, announced Thursday, which analyzed the embalmed heart of the English king more than 810 years after he died. The biomedical analysis also uncovered less flowery and spicy elements such as creosote, mercury, and perhaps lime in the heart, which has been in the western French city of Rouen since his death in 1199.
February 22, 2013
Silver Lining Playbook Crabby Snacks . . . 4 Sesame-Ginger Poached Chicken and Rice Stuffed Cabbage Rolls . . . 2 Lime and Fig Chicken . . . 3 Homemades (Homemade Pasta) . . . 4
February 22, 2013 |
This is the very definition of a winning weeknight chicken dish. Lime and Fig Chicken Makes 4 servings 4 dried figs 1/3 cup hot water 4 or 5 limes Leaves from 2 stems each mint, cilantro 3 or 4 boneless, skinless chicken breast halves (11/4 pounds total) Kosher salt, fresh pepper 2 tablespoons olive oil 1/3 cup fig jam or spread 1. Stem the figs; cut into quarters. Place in a bowl and cover with the hot water.
July 27, 2012 |
HE IS HONORABLE and bold and all beef. He is a star-spangled conservative American with a deep reverence for St. Ronald Reagan, "Ham" Rove and the unlimited wealth of secret Super PACs. Fittingly, Stephen Colbert drinks Bud Light Lime . Or, rather, he guzzles the stuff — bottle after bottle on the set of Comedy Central's "The Colbert Report. " He claims to take a sip of "the manliest fruit-flavored diet lager on the market" every time he says the word "nation. " This is no mere TV product placement.