Stock 1 turkey carcass 2 white onions, unpeeled, quartered 8 garlic cloves 4 celery stalks, chopped 2 large carrots, scrubbed, chopped 1 large bunch mixed hardy herbs (such as marjoram, oregano, and/or thyme) 4 bay leaves Kosher salt Hominy and assembly 2 cups dried white or golden hominy, soaked overnight in fridge 2 Tbsp. dried
This cloudlike version of pumpkin pie uses earthy tahini for extra nutty flavor. The trick to keeping it so light is mixing the pumpkin-tahini base with whipped cream in two additions: The first half ensures that the mixture is well combined, while the second half is ever so gently folded in to maintain its airiness.
So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters. If your beets didn’t come with their greens still attached, use any hardy green like kale or Swiss chard in the yogurt sauce instead.
This meat-free version of the Laotian and Thai dish from Lara Lee, the author of Coconut and Sambal, combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing. Toasted rice powder gives larb its distinct pebbled texture and nutty flavor. Making it is easy: Slowly toast uncooked glutinous (sticky) rice
“Chungdi malai is one of the most coveted dishes of Puri (a city in eastern India),” chef Maneet Chauhan writes in her new cookbook Chaat. “It showcases the elegant flavors that are the trademark of the regional Oriya cuisine. Coconut milk and shrimp are natural dancing partners, rounded out with the earthy note of ghee
The high notes of these vegan, umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms, amplified by toasted coconut and ginger, brightened with quick-pickled mushrooms on top. Kecap manis and black rice vinegar gives depth, sweetness, and acidity, bringing the other flavors of the dish into sharp focus. No
Lord! If this is an abomination then I am all in! Call it a flatbread if you can’t get over corn on pizza! If you don’t want to try anything new and delicious stop looking at great new recipes. Pleeeeese AnonymousOcnonomowoc Wi10/31/20 “The pizza in the photo looks hardly cooked. The cheese isn’t melted, the
While the cheesecake is baking, beat sugar, butter, baking powder, and salt in reserved bowl (no need to wash it out) with mixer on medium-high speed until pale and very fluffy, 6–8 minutes. (You might think it’s done before that time, but keep going all the way). Scrape down sides of bowl, and beat in
When associate editor Christina Chaey is short on time, she opts for a quick nabe, or hot pot, using her beloved Japanese donabe as a catch-all for whatever vegetables she needs to use up. The ingredients listed in the recipe are merely suggestions; you could easily use kabocha squash or sliced sweet potatoes in place
Place a rack in bottom third of oven; preheat to 450°. Place onion, garlic, celery, and reserved lemon inside turkey cavity. Place turkey in a large roasting pan on top of a flat or V-shaped wire rack. Pour 1½ cups water into pan. Roast turkey, rotating once if it is browning unevenly, until skin is
Where’s the instructions? You discarded the instructions to make this fabulous soup!! I need the instructions back! Take off video of making chicken noodle soup and return video and directions to make broccoli cheddar soup! AnonymousMinnetonka, MN10/14/20 This was the best broccoli soup I ever made! I followed the recipe exactly but added some chilli
I’ve made this so many damn times and don’t plan on stopping. It’s completely satisfying as a meal in a way salads usually are not for me. And it really does keep getting better. No lies detected. I actually prefer this with curly kale. Just roughly rip it up into the bowl. Otherwise, I make
To make the master dough, transfer 100 g poolish to the bowl of a stand mixer fitted with the dough hook and add 300 g water. Mix on low speed to break up (it won’t be fully combined). Add 20 g sugar, 15 g kosher salt, 15 g extra-virgin olive oil, remaining 500 g bread
Combine lard, jalapeños, garlic, and 1 cup onion in same skillet over medium-high heat; season with pepper and 1½ tsp. salt. Cook, stirring occasionally, until vegetables are softened and lightly golden, 6–8 minutes. Add tomatillos, season with salt, and cook, stirring occasionally, until tomatillos are softened and start to lose their shape, about 5 minutes.
Pound lemongrass, ginger, and galangal in a mortar and pestle to a paste. (Alternatively, you can pulse in a food processor.) Transfer to a small bowl and finely grate zest from limes into paste. Halve limes and squeeze in juice; mix well. Add fish sauce, oil, shrimp paste, salt, and pepper and mix again to
Make the crust: Add the flour, Swerve Confectioners, baking powder, and salt to the bowl of a food processor and blend on high for a few seconds until thoroughly combined. Break the pieces of butter apart with your fingers and add them to the bowl, then pulse the mixture until the butter is the size
Bring a kettle or small saucepan of about 4 cups water to a boil. Add chicken thighs to pot and cook, stirring occasionally and scraping bottom, until thighs start to turn opaque, about 5 minutes. Add 1 cup boiling water to loosen sauce, then add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt,
Reduce heat to medium-low, add ¼ cup oil and cook, stirring often, until oil is absorbed and beans start to dry out at edges, about 5 minutes or so. Continue to cook, adding remaining oil by ¼-cupfuls every 5 minutes and stirring occasionally, until very thick and dark, 15–20 minutes. Discard jalapeño. Season with more
Scrub 2 medium russet potatoes (10–12 oz.), then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 10 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat
this pasta was delicious! I used non-fat milk and about 6oz of pasta to serve 2, keeping the rest of the recipe the same. Yummy! I want to make it again tonight. Anonymous09/15/20 This was delicious and pretty easy to make even after a long day at work. The non-vegetable lovers In my family loved
Heat oil in a large saucepan over medium. Add shallots and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until softened and just beginning to turn golden around edges, about 3 minutes. Add tomato paste and cook, stirring, until slightly darkened in color and beginning to sizzle in fat, about
Brush eggplant rounds generously with oil on one side. Heat a large skillet, preferably nonstick, over medium-high. Working in batches if needed, cook eggplant in skillet, oil side down, in a single layer, until well browned, about 4 minutes. Brush each round with oil, turn over, and cook until other side is browned and eggplant
This was one of the best dinner party meals I have ever made – simple but unexpected, pretty easy to execute, and absolutely delicious. I want to eat this every day. Definitely serves 4 – with a salad on the side, 4 adults were fed with no leftovers – so if you want to make
While waiting for the grill to heat, make the sauce: In a 1-quart saucepan, combine the oil and curry paste over medium-high heat. When the oil has melted, stir until fragrant, about 1 minute. Add the coconut milk and sugar and simmer for 3 minutes, stirring often. Add the fish sauce, then taste and adjust
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In a medium high-sided skillet, heat 2 tbsp. of the oil over medium-high. Season the chicken with salt and pepper, and add half the chicken, skin side down, in the skillet. Cook, flipping halfway through, until golden on both sides, about 5 minutes per side. Remove to a plate. Repeat with second batch of chicken.
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