The chicken salad pictured here is made with a simple dressing of olive oil and vinegar — no fish sauce, no lime juice — but it very much resembles what I love about a Vietnamese chicken salad: big, plump pieces of chicken, lots of herbs, a nice bite in the dressing. If you can get your hands on Thai basil, it’s particularly good in this salad, but if you can’t, a mix of tarragon and basil offers a similar flavor....
The recipe required six to eight hours of cooking, so I set the oven to 200ºF, as instructed, placed the prepared tray of tomatoes inside, and went to bed. I could not believe my eyes when I opened the oven door the following morning: The plump, juicy tomatoes had shriveled into desiccated, flat disks. Seeing the dehydrated tomatoes reminded me of lifting the towel from the bowl holding the first batch of bread dough I had mixed and kneaded on my own: Doubled in bulk, seemingly alive, the dough — the transformation of the dough — inspired true amazement....
Plus, it’s a kid-friendly dinner that is easy-to-make, flavorsome, and perfect for everyone in the family! Now, raise your hand if you LOVE paneer tikka! If that’s a yes, then meet this fusion recipe where paneer meets pizza in this delicious Paneer tikka pizza! I mean, why choose between two of your favorites when you can enjoy both in one bite? It was like love at first bite for my family....
Several weeks ago, I had dinner at Otway in Brooklyn. Chef Claire Welle prepared a fall meal in collaboration with Le Creuset and Cherry Bombe in anticipation of the now-released Le Creuset Cookbook and tableware collection. Of the many memorable dishes Claire cooked for the event, several came from the Le Creuset Cookbook itself, including one of my favorites of the evening: duck breast with banyuls gastrique. As I swiped each piece of duck through the ruby red sauce pooling on the plate, I remember thinking: Only in a restaurant is duck ever this good, the meat this perfectly cooked, the sauce this flavorful....
I am anxious to share with you my aunt Marcy’s blueberry muffins, my mother’s rosemary shortbread and my stepfather’s glug — a high-octane, blood-warming winter punch. Those treats are going to have to wait, however. My eyes and mind need a break from the recent holiday indulgences. And so today, I have only two things to share with you: a yummy yummy salad and a favorite vinaigrette. Several weeks ago, a friend and I dined at Froma on Melrose, an LA cheese-, charcuterie-, and wine shop, where I ordered the Jamón Serrano salad, a combination of salty ham, bitter endive, and sweet pear, topped with Manchego cheese and drizzled with chestnut honey....
If you have onion-tomato masala in your fridge/freezer and some boiled Rajma in hand, then you have an easy brunch sitting on your table in less then 40 minutes. You can even substitute boiled Rajma for canned Rajma, just strain the liquid it is stored in and rinse it well. To prepare fresh onion tomato masala follow the ingredients list below and step by step recipe shown- 1 medium onion, 2-3 Garlic cloves, 1 inch of minced ginger 1 tomato + 1 tablespoon homemade tomato puree....
I have been preparing rice idlis with some variations all this while, but this time I experimented with Quinoa + vegetables, and the whole venture turned out to be great. Now, I have been relatively consistent in preparing this nutritious treat in my kitchen, and it is always a winner. Quinoa Masala Idli is prepared with quinoa, a gluten-free grain that is high in — Impressively high in protein, fiber, and other beneficial antioxidants, Low in fat and carbohydrates, Great source of magnesium, potassium, calcium, iron, Vitamins B and E, Packed with all the nine essential omega acids, These powerhouse idlis make for a filling meal that can be enjoyed at any time of the day!...
My friend Deb messaged me last week with a few questions about making naan. I hadn’t made it in ages, and having recently revisited and loved making homemade tortillas, I felt up for a little project. As you might imagine, if you search the internet for “naan”, you will find all sorts of recipes, nearly all of which include yogurt, some of which include oil, and others that include eggs....
Spicy, salty, crispy — these cheesy cocktail straws are addictive and will never not appear at a party I host from here on out. They take just minutes to whip up, couldn’t be more party-friendly, and they look beautiful to boot. Who doesn’t love butter, cheese, salt, and a little spice? I’m looking forward to Oscar night already… if I’m being honest: I don’t know any of the nominated movies....
Here, the bones of my mother’s tabbouleh are intact, but I’ve switched up a few of the ingredients, using fresh orange juice and lime in place of the lemon, substituting cilantro for the parsley, and adding grilled shrimp to the mix to make it more of a meal. Friends: this meal is so summery! It has been hot (finally!) here in Upstate New York, and I am finding tabbouleh alongside anything coming off the grill to be doing just the job....
This dish is a wonderful twist to the usually mixed-vegetable recipe, with the choice of picking up the veggies you like and ignoring the ones that do not fascinate you. This mouth-watering recipe of Tawa Bhaji is a popular dish on the Indian wedding buffet menu that captivates the attention of every food lover. Now, doesn’t this recipe look interesting? Oh, sure it is! The best part is that your choice of vegetables for this recipe entirely depends on you....
It had been torn from a Bon Appetit, and a note before the recipe intrigued me. It said: “You can easily make this vegetarian—omit the pork and sub in 8 oz. shiitake or crimini mushrooms.” I loved this idea, and I happened to have mushrooms on hand because I had been making large batches of vegetarian chili. I made the noodles that evening, and perhaps reasoning a pass through the food processor might mimic the texture of ground meat, but more likely because time was escaping, I pulsed the mushrooms a few times in my Cuisinart....
Despite being inundated with CSA greens, I found myself returning from the co-op this week with Wellington’s spinach, a big bag of emerald green, crinkly and craggy leaves. I couldn’t resist. I had a recipe in mind, too, a warm spinach salad I had made years ago, which I had forgotten about, but whose method I love. No surprise, it comes from Chez Panisse Vegetables and calls for gently wilting the spinach in a stainless steel bowl set over simmering water....
Last Friday, for the first time in months, Ben and I braved a dinner out with the children, an exercise that most often leaves us asking ourselves, “WHY?!” and swearing off future dining excursions with the children for life. Much to our surprise, the dinner at Ali Baba in Troy, which began with a wood-fired, manta ray-sized, puffed, blistered and seed-speckled lavash, transfixed the children, keeping them mostly content throughout dinner, allowing us to shovel down our kebabs, smoky eggplant salads and pickled onions at a relatively civilized pace....
Incredibly, it existed. Truly a Thanksgiving miracle. I’ve included the notes below, and also a recipe for a make-ahead gravy, which I made earlier this week based on this one sentence from my notes: “Made the gravy: 4 tablespoons butter, 1/4 cup flour, 1/2 cup Sherry, 5-6 cups stock (turkey stock frozen from last year), salt, pepper, simmer.” It was so tasty! That’s truly all the instruction you need to make a simple gravy, but I’ve included a recipe below....
Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences. And when a restaurant offers mussels, I’m inclined to order them because, one, I rarely make them at home, and two, they’re so darn good — when they’re good, that is. Why I never make mussels at home confounds me, especially after trying this Balthazar recipe for Moules Marinière. I followed this recipe to a tee (with the exception of the freshly ground white pepper … so French), and was so pleased....
When the first fresh green beans arrived in our CSA, I immediately pulled up an old Bon Appetit recipe, but took a different path: instead of deep-frying the beans in oil stovetop, I broiled them; and while the beans cooked, I infused a few tablespoons of oil in a small skillet with garlic, capers, and crushed red pepper flakes. In just about 5 minutes, when the green beans looked blistered to my liking, I piled them onto a platter and poured the spicy, garlicky oil overtop....
Thinking about making tomato jam reminded me of this butter-roasted tomato sauce, a sauce I first tried last November but have made several times since. While nothing, of course, compares to fresh tomato sauce, for the effort, this sauce is incredibly tasty thanks to: butteranchovies a lot of garlicand an interesting method: roasting the sauce (as opposed to simmering), which concentrates the flavor of the canned plum tomatoes. I find I always have to add a pinch of sugar at the end to balance the acidity, but otherwise, this is a great, easy-to-make, all-purpose tomato sauce....
Today we bring you a basic Bundt cake recipe. Why is it called Bundt cake – because of the pan which is shaped like a ring. Otherwise nothing fancy just a simple and incredible pound cake recipe that gets an extra boost of flavor from milk and sugar glaze. Prepared with basic ingredients from the pantry and refrigerator. My little one hates egg and cannot stand its smell so to mask the flavor of egg in this recipe I have added 2 teaspoon Orange juice....
If you read Orangette, you’ve long known about this oven-roasted cauliflower recipe. Molly Wizenberg wrote about it over three years ago now, describing it as her “new go-to” roasted cauliflower recipe, one “you’ll probably have memorized after the first read-through.” You will, I promise. This recipe takes five minutes (maybe less) to prep: cut a head of cauliflower into florets, toss with a sliced onion, a few sprigs of thyme, whole unpeeled garlic cloves, olive oil, salt and pepper....
