Recipes

This recipe was excellent. A simple and delicious summer lunch. We served it on a bed of arugula and subbed out the beef for shrimp. Highly recommend! JWBaierWashington, DC07/27/20 Yum nua? Um, no-uh. Bris, this is far from your best recipe. I appreciate the effort, and am eagerly waiting for your next conviction. AnonymousBristol 07/24/20
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Transfer rice to a small saucepan and add remaining 3 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 cups room-temperature water; stir to combine with a wooden spoon. Bring to a boil, then reduce heat and stir in reserved dill. Simmer, stirring occasionally, until most of the
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Cut tofu crosswise into ½”-thick slabs, then cut each slab on a diagonal to create 2 triangles. Pat dry with a clean kitchen towel. Heat 2 Tbsp. grapeseed oil in a large nonstick skillet over medium-high. Add tofu in a single layer, season with salt, and cook, undisturbed, until golden brown underneath, about 4 minutes.
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Wow! I cheated and used thick Olympic 11% Greek yogurt (available in BC, Canada) right out of the container then added the other ingredients – it may not have been as thick as a strained yogurt but it was creamy and the combination of cardamom and saffron were delicious. Also cut the amount of sugar
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Peel and finely chop one 2″ piece ginger and 4–6 garlic cloves. (You should have about 2 Tbsp. each.) Mix 1 Tbsp. finely chopped ginger, 1 Tbsp. finely chopped garlic, 1 tsp. ground turmeric, 2 Tbsp. fish sauce, ½ tsp. crushed red pepper flakes, and a pinch of kosher salt in a small bowl. Cut
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Prepare a grill for medium heat. Lightly oil grate. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°–130°, 15–20 minutes. Uncover and continue to grill, basting with honey mixture and turning
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First, you have to be into steak sauce. I, for one, was not… until I tried this one. BA has paired it perfectly with the Skirt (or Hanger/Flank or even sirloin — but I suggest keeping it away from the Strip and Filet. Those should be butter, only). I drizzle a little on the sliced
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Heat brown sugar, butter, and 2 tsp. miso in a small skillet or saucepan over medium, whisking often, until butter is melted and no clumps of sugar remain, about 2 minutes. Add ¼ cup cream, bring to a simmer, and cook until mixture is thick enough to coat a spoon, about 2 minutes. Transfer to
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Move steak over indirect heat and grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of steak registers 100°, 10–12 minutes. Start basting steak. Continue to grill, turning and basting with a light coating of
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Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Coarsely chop 2 Tbsp. peppercorns, then coarsely chop basil and mint right on top of peppercorns. Transfer to a small bowl and
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Place oil and turkey tail in a large saucepan. Set over medium heat and cook, turning occasionally, until brown on all sides, about 5 minutes. Add onion; cook, stirring occasionally, until starting to take on some color, about 4 minutes. Add bell pepper; cook, stirring, 1 minute. Add garlic, hot sauce, peperoncini, brine, thyme, and
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Heat 1 Tbsp. oil in a medium saucepan over medium-high. Cook onion and garlic, stirring occasionally, until tender, about 3 minutes. Add brown sugar; cook, stirring constantly, until sugar turns a shade darker, about 2 minutes. Add remaining 1 Tbsp. seasoning; cook, stirring, until fragrant, about 30 seconds. Add ketchup; cook, stirring, until slightly darkened
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Amaizing, I also added red pepper flakes to the black pepper and my kids loved it! Thank you!! lolo79Chicago 05/26/20 I’ve been using bone apple tea recipes for years but this one was so good I had to leave my first review. Definitely going to make again, I have extremely picky roommates and it was
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Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, if you’d rather spare yourself the elbow grease, pulse seeds a few times in a food processor
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It’s unclear about how to do the potatoes. Are they supposed to be 3 or 4 smaller pancakes or one large bit of potato? Hope to try this tonight. AnonymousSouth Hero Vermont05/22/20 So so delicious! I took the advice of another comment and cooked the fish separately to avoid burning the potatoes and that was
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Really awesome. This is a great sub-in for spring and is full of great flavor. cbruett05/13/20 Easy, adaptable, and super tasty. Was delish! AnonymousOrange, CA05/11/20 This was super tasty! It made a great, bright side dish to the heavier brisket I was making. I think next time I would throw the peas in with the
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Preheat oven to 325°. Line a 9×5” loaf pan with a double layer of foil, leaving at least 3” overhang on the long sides, and lightly coat with vegetable oil. Whisk eggs, apple, scallions, garlic, ginger, gochugaru, brown sugar, soy sauce, salt, and sesame oil in a large bowl to combine. Add panko and mix
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Preheat oven to 475°. Let chicken sit out at room temperature while the oven comes up to temperature. Line a rimmed baking sheet with parchment paper or foil (to make cleanup easier) and set a wire rack inside. Remove chicken from marinade, letting excess drip off, and place, skin side up, on prepared rack; discard
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I made this today and it was literally amazing!!!! The only alteration I made was adding an extra cup of water, otherwise followed instructions exactly and it came out perfect- the dumplings held their form. I had some crusty sourdough bread on the side to dip in that delicious broth and already can’t wait for
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Drain pasta and asparagus, reserving 2 cups pasta cooking liquid; transfer pasta and asparagus to pot with reserved garlic oil. Set back over medium heat and toss to coat. Tossing constantly, add 1 cup pasta cooking liquid, followed by reserved yolk mixture, then ¾ cup Parmesan. Cook, tossing constantly and reducing heat as needed to
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These are SO delicious. Wow. I used pecans and a whole orange. Can’t wait to make this again. AnonymousNew York04/25/20 Rhubarb jam is definitely the star. Recipe worked well, but I was a bit underwhelmed by the flavour of the oaty bit. AnonymousIreland 04/22/20 Forget about the rest of it…make that rhubarb jam! Who would
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The juice of 2 limes that is mentioned in the magazine is missing in the recipe above. Another great recipe to try out, though! I like that you can have it with rice or greens depending on what you’re in the mood for. I’m very excited to add this into my regular rotation. AnonymousWashington DC04/21/20
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Whisking constantly, add about 1 cup pasta cooking liquid to egg mixture to warm it up. Add egg mixture to pasta and cook, tossing constantly, keeping the mixture below a simmer, and adding more pasta cooking liquid by the ½-cupful if needed to adjust the consistency, until sauce thickens just enough to lightly coat pasta,
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Heat oil in a large skillet over medium. Add leek and cook, stirring, until softened and wilted (don’t let it take on any color), 6–8 minutes. Add garlic and red pepper flakes and cook, stirring, just until garlic begins to soften, about 1 minute. Add Swiss chard by the handful, letting each addition wilt slightly
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Made this soup last night and then again tonight. It was just SO good we craved it the next day. It has the perfect amount of spice and it is so comforting yet light. I am OBSESSED. AnonymousCalifornia04/08/20 Very good, very easy! Surprising amount of flavor given the low effort required. AnonymousMissouri04/08/20 I made this
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