Makes 10 servings Ingredients 10 red snapper fillets (about 6 oz each) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup fresh lime juice Sauce Ingredients 1/4 cup plus 2 tablespoons olive oil 4 cups minced onion 3 garlic cloves, minced 2 cups peeled, seeded, medium-dice tomatoes […]
Makes 2 cups Ingredients 1 lb tomatoes, small dice 2 serrano chiles, seeded and minced 1 cup small dice red or white onion 1/2 bunch cilantro, chopped Juice of 2 limes 2 tablespoons olive oil 1 1/2 teaspoons kosher salt, or to taste Directions Combine all of the ingredients in […]
Makes 6 servings Pissaladière is simply a French version of pizza, traditionally topped with onions that have been melted down in olive oil, and with anchovies and Niçoise olives. It is best made with sweet onions, and a good-quality olive oil is a must. If possible, use an oil with […]
Makes about 1 1/2 cups Thanks to protein-rich beans and yogurt, this dip doubles as a perfect school lunch for the picky kid in your life. Pair it with carrot sticks, cucumber, bell peppers, and some multigrain crackers for an energy-packed meal. Ingredients 1 (15 oz) can white beans, drained […]
Makes 4 servings Ingredients Four 6-oz pork cutlets Kosher salt, as needed Freshly ground black pepper, as needed All-purpose flour, for dredging Olive oil, as needed 1 small shallot, minced 2 cups sliced assorted mushrooms (oyster, cremini, stemmed shiitake, chanterelle, and/or white) 1 teaspoon chopped thyme leaves 1/4 cup dry […]
Makes 6 to 8 servings Ingredients 1 pound cabbage, large dice 3 1/2 cups chicken stock or water 2 1/2 pounds Yukon Gold potatoes, peeled and quartered 1 cup whole milk 1/4 cup sliced scallions Salt and pepper, to taste 1/8 cup melted butter 4 slices of bacon, cooked crisp […]
Makes 4 servings Osso buco used to be an all-day recipe, saved for the most special of occasions. While we still think it’s a special dish to serve for a holiday or dinner party, preparing it in an electric pressure cooker makes it quick and easy. If you don’t have […]
Makes 8 servings In Mexican cooking, chicharrones, also known as pork rinds and pork cracklings, are made by deep-frying cooked and dehydrated pork skin until it is crispy and puffy. Commonly obtained commercially, they are used for stews and stuffing for tortas and tacos. In other Latin American and Caribbean […]
Makes 1 1/2 quarts If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out […]
Makes 4 to 6 servings Ingredients One 3-pound pumpkin (or use 1 1/2 cups of canned pumpkin) 1 quart chicken or vegetable broth 1/2 cup extra-virgin olive oil 1 medium yellow onion, minced 1 1/2 cups carnaroli or vialone nano rice 1/2 cup (1 stick) unsalted butter, cubed 3/4 cup […]
Makes 10 servings Chestnut Dressing Pan Gravy
Makes 5 servings This beet dish can be served warm, room temperature, or even chilled as a make-ahead recipe. Use any sweet citrus you have on hand in place of the tangerines, including clementines, blood oranges, or Sumos. Ingredients Beets 3 large beets 1/4 cup red wine vinegar 1 teaspoon […]