Salmon & 34;Bulgogi& 34; with Bok Choy and Mushrooms Recipe Ingredients2 large garlic cloves, peeled, divided1/3t cup chopped green onions1 tablespoon Chinese rice wine or dry Sherry1 3/4-inch cube peeled fresh ginger1 teaspoon Asian sesame oil3/4t teaspoon chili-garlic sauce4 6-ounce center-cut skinless salmon fillets1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)4 ounces ounces fresh shiitake mushrooms, stemmed, caps slicedRecipe PreparationBlend 1 garlic clove and next 7 ingredients in mini processor.
Category Unusual recipes
Zebra-Striped Shortbread Cookies Recipe Why choose between the two greats, vanilla and chocolate? Each bite of this art deco shortbread has just the right amount of both. Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh.
Sugar Snap Salad Recipe Ingredients1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal3 tablespoons extra-virgin olive oil1 tablespoon (or more) fresh lemon juice1 teaspoon white wine vinegar1/2 teaspoon sumac plus more for garnish1 bunch radishes (about 6 ounces), trimmed, thinly sliced4 ounces ricotta salata or feta, crumbledFreshly ground black pepper2 tablespoons coarsely chopped fresh mintRecipe PreparationFill a large bowl with ice water; set aside.
Grilled Kale Salad with Ricotta and Plums Recipe Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.Ingredients4 tablespoons extra-virgin olive oil, divided3 tablespoons balsamic vinegar2 teaspoons chopped fresh thymeKosher salt, freshly ground pepper4 medium plums, halved, pitted, thinly sliced12 large or 16 small curly kale leavesRecipe PreparationWhisk 3 Tbsp.
Sicilian-Style Potato Gratin Recipe IngredientsOlive oil for brushing plus 4 tablespoons, divided2 1/4 pounds russet potatoes, peeled, very thinly sliced8 tablespoons (packed) grated Pecorino Romano cheese, divided3 tablespoons drained capers2 cups low-salt chicken brothRecipe PreparationPreheat oven to 350°F.
Chinese Egg Noodles with Smoked Duck and Snow Peas Recipe You can make this Chinese egg noodles recipe with smoked turkey, chicken, or your protein of choice, because the takeout-style soy sauce-based dressing is fantastic on everything.Ingredientsdressing1 tablespoon hoisin sauce1 tablespoon unseasoned rice vinegarnoodles3 1/2 ounces snow peas or sugar snap peas, thinly sliced lengthwise (about 1 1/2 cups)1 red bell pepper, cut into matchstick-size strips1 17-ounce (425-gram) package thin fresh Chinese egg noodles*1 pound smoked duck, turkey, or chicken, cut into 3x1/4-inch strips1/2 cup fresh cilantro leaves2 tablespoons thinly sliced green onion1 tablespoon thinly sliced jalapeño chile with seeds (preferably red)Recipe PreparationdressingWhisk soy sauce, olive oil, hoisin sauce, and rice vinegar in large bowl to blend.
Shrimp and Andouille Pot Pies Recipe Ingredients1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed1/2 cup heavy whipping cream2 tablespoons all purpose flour3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)1/2 pound andouille sausage, cut into scant 1/2-inch cubes2 large garlic cloves, minced1/3 cup dry vermouth or dry white wine1 1.
Chicken Saltimboca with Lemon Sauce Recipe Ingredients4 skinless boneless chicken breast halves8 large fresh sage leaves8 thin prosciutto slices (about 3 ounces)1/2 cup plus 2 teaspoons all purpose flour1 1/2 tablespoons olive oil2 tablespoons dry white wine1/2 cup low-salt chicken broth2 tablespoons fresh lemon juiceRecipe PreparationPlace chicken between 2 sheets of plastic wrap on work surface.
Spicy Thai Tofu with Red Bell Peppers and Peanuts Recipe Ingredients2 large red bell peppers, seeded, thinly sliced3 tablespoons minced peeled fresh ginger3 large garlic cloves, finely chopped1 14- to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes3 green onions, thinly sliced on diagonal2 tablespoons fresh lime juice1/2 to 3/4 teaspoon dried crushed red pepper1 6-ounce bag baby spinach leaves1/3 cup chopped fresh basil1/3 cup lightly salted roasted peanutsRecipe PreparationHeat oil in wok over high heat.
Toasted Guajillo Chile Salsa Recipe Ingredients4 ounces dried guajillo chiles (about 18), stemmed6 garlic cloves, unpeeled1 1/2 teaspoons kosher salt plus more3 tablespoons apple cider vinegarRecipe PreparationHeat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15–20 seconds per side.
Rich and Silky Turkey Gravy Recipe Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.
Succotash Salad with Creamy Basil Dressing Recipe Ingredients1 cup frozen baby lima beans8 ounces green beans, trimmed, cut into 1/2-inch pieces1 15- to 16-ounce can red kidney beans, rinsed, drained1 1/2 cups fresh corn kernels (from about 2 ears)1 cup chopped sweet onion (such as Maui or Vidalia)1 cup coarsely chopped fresh basil1/2 cup plain nonfat yogurt1/4 cup light (50 less fat) mayonnaise1 tablespoon red wine vinegarRecipe PreparationBring large saucepan of salted water to boil.
Blackberry-Cinnamon Cobbler Recipe Ingredients6 cups fresh blackberries1/3 cup plus 2 tablespoons sugar1 tablespoon fresh lemon juice3/4 teaspoon ground cinnamon, divided1 1/4 cups buttermilk baking mix (such as Bisquick)1 1/2 teaspoons finely grated lemon peel1/2 cup chilled whipping creamRecipe PreparationPreheat oven to 375°F.
Tomatillo-Avocado Salsa with Tortilla Chips Recipe The tangy tomatillos are balanced by rich, buttery avocados in this salsa recipe. Serve with your favorite tortilla chips—and margaritas.Ingredients2 pounds tomatillos, husked, rinsed, finely chopped (4½–5 cups)2 large avocados (about 1⅓ pounds total), halved, pitted, peeled, finely chopped (about 2 cups)¾ cup finely chopped red onion¾ cup chopped fresh cilantro3 tablespoons fresh lime juice2 serrano chiles, seeded, finely choppedStore-bought tortilla chipsRecipe PreparationPlace chopped tomatillos in strainer set over large bowl and let drain 1 hour.
Crown Roast of Pork with Lady Apples and Shallots Recipe Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.Ingredients2 8-bone racks of pork (about 4 pounds each), chine bone removed, fat trimmed to ¼-inch thick, rib bones frenched1½ cups (packed) light brown sugar10 ounces kosher salt (2 cups Diamond Crystal or 1¼ cups Morton)1 cup apple cider vinegar12 garlic cloves, finely grated2 tablespoons chopped fresh thyme, plus 8 sprigs1 tablespoon brown mustard seeds1 teaspoon coarsely ground black pepper¼ cup plus 2 tablespoons whole grain Dijon mustard4 tablespoons olive oil, divided1½ pounds shallots, peeled, halved lengthwise if largeRecipe PreparationLay racks of pork flat on work surface, meaty side down (the inside of the ribs should be facing up).
Sweet-Hot Barbecue Sauce Recipe Makes About 2 1/2 cups ServingsIngredients1/4 cup thinly sliced peeled fresh ginger1 cup chopped green bell pepper3/4 cup chopped red bell pepper1 jalapeño chile, seeded, chopped2 large plum tomatoes, chopped1/4 cup smoked sun-dried tomatoes or regular sun-dried tomatoes (not packed in oil), thinly sliced1/2 cup distilled white vinegar1/4 cup (packed) golden brown sugar2 tablespoons mild-flavored (light) molassesRecipe PreparationHeat oil in large saucepan over medium-high heat.
Chocolate Mayonnaise Cake Recipe Ingredientscake2 ounces bittersweet chocolate (do not exceed 61 cacao), chopped2/3 cup unsweetened cocoa powder2 3/4 cups all purpose flour1 1/4 teaspoons baking soda1/4 teaspoon baking powder1 cup (packed) dark brown sugar1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)1 teaspoon vanilla extractfrosting10 ounces bittersweet chocolate (do not exceed 61 cacao), chopped1 1/2 cups (3 sticks) unsalted butter, room temperature1 tablespoon vanilla extractspecial equipmentThree 8-inch-diameter cake pans with 1 1/2-inch-high sidesRecipe PreparationcakePreheat oven to 350°F.
Lime Granita with Candied Mint Leaves and Crème Fraîche Recipe IngredientsCandied Mint Leaves12 fresh mint leaves, washed, patted dry1 large egg white, beaten until foamyCrème Fraîche1/2 cup crème fraîche or sour cream1 1/2 tablespoons powdered sugarRecipe PreparationGranitaBring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves.
Vanilla Soy Vegan Ice Cream Recipe Vegan, yes. Ah, maybe that’s why it’s so good!Ingredients½ cup plus 2 tablespoons organic or granulated sugar1 vanilla bean, split lengthwise¾ cup refined coconut oil, melted, cooled slightlyRecipe PreparationPlace tofu, sugar, and salt in a blender. Scrape in seeds from vanilla bean; reserve pod for another use.
Roasted Red Peppers and Cherry Tomatoes with Ricotta Recipe This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.Ingredients4 red bell peppers, halved, seeds and ribs removed6 oil-packed anchovy fillets, finely chopped4 garlic cloves, thinly sliced1 cup basil leaves, dividedKosher salt, freshly ground pepper2 tablespoons plus ⅓ cup olive oil1 pint cherry tomatoes, halved¼ cup pitted small black and/or green olivesRecipe PreparationPreheat oven to 375°.
Roasted Butternut Squash Recipe Ingredients1 medium butternut squash (about 2 lb.), peeled, seeded, cut into 1& 34; wedges3/4 teaspoon kosher salt, plus more to taste1/2 teaspoon Aleppo pepper or hot paprika, plus more to tasteRecipe PreparationIngredient Info: Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and wholespice.