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Recipes
Chinese Slow-Cooked Pork Shoulder
By á-46
Rub the pork all over with the five-spice powder and salt
- 3 pounds trimmed pork shoulder
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon kosher salt
- 3 cups chicken broth
- 1 cup dark soy sauce
- 1/4 cup packed dark brown sugar
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon crushed red pepper
- 4 scallions, cut into 2-inch pieces
- 1 garlic head, halved
- 1 (2-inch) knob unpeeled fresh ginger, thinly sliced
- 8 dried shiitake mushrooms, optional
- Hot cooked Chinese egg noodles, for serving
Sponge Cake
By á-46
In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat
- Recipe courtesy Emeril Lagasse
- 1/2 cup milk
- 2 teaspoons plus 2 tablespoons unsalted butter
- 8 large eggs
- 1 cup plus 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- Directions
- Preheat the oven to 350 degrees F.
New England Clam Chowder - Bon Appetite
By á-46
• Bring clams and 4 cups water to a boil in a large pot over high heat
- If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
- 8 pounds 8 pounds cherrystone clams, scrubbed
- 1 tablespoon 1 tablespoon unsalted butter
- 8 ounces 8 ounces bacon, cut into 1/2-inch pieces
- 2 2 celery stalks, minced
- 1 large 1 large onion, minced
- 1 1 garlic clove, minced
- 2 1/2 pounds 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
- 1 tablespoon 1 tablespoon chopped fresh thyme
- 1 1 bay leaf
- 2 tablespoons 2 tablespoons cornstarch
- 2 cups 2 cups heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers
Chicken Fajitas - Cuisine at Home
By á-46
Brown chicken in oil in a sauté pan over medium-high heat, 2–3 minutes per side
- BROWN:
- 11 ⁄2 lb. boneless, skinless chicken breasts, seasoned with salt and black pepper
- 2 Tbsp. olive oil
- ADD:
- 1 large white onion, chopped
- 2 Tbsp. chopped garlic
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 ⁄2 tsp. ground coriander
- 1 ⁄2 tsp. kosher salt
- 1 ⁄2 tsp. cayenne pepper
- STIR IN:
- 1 can diced tomatoes in juice (14.5 oz.)
- 1 Tbsp. fresh lime juice
- Salt to taste
- SERVE:
- 12 fajita-size flour tortillas, warmed (6-inch)
- Purchased guacamole
- Sour cream
Mussels in White Wine - Bon Appetit
By á-46
• Place shallot, onion, wine, butter, and vinegar in a large heavy pot
- 1 large shallot, finely chopped
- 1/4 onion, finely chopped (about 1/3 cup)
- 1/4 cup dry white wine
- 3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
- 1 tablespoon white wine vinegar
- 4 1/2 pounds mussels, scrubbed, debearded
- Freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
- Cheesecloth
Spatchcock Brined Chicken with Roast Carrots & Potatoes - Williams Sonoma
By á-46
Using kitchen shears or a chef’s knife, cut the backbone out of the chicken; discard the backbone
- 1 1 5 to 5 1/2 5 1/2 lb.
- 1/2 1/2 1/2 cup dry brine
- 2 1/4 2 1/4 1 1/2-inch-long carrots, peeled and cut on the bias into 1 1/2-inch-long pieces
- 2 1/4 2 1/4 1/4 lb. small red potatoes, halved
- 2 2 2 tsp. olive oil, plus more for brushing
- to salt and freshly ground pepper, to taste
- 1 1/2 1 1/2 1/2 tsp. finely chopped fresh tarragon
- 2 2 2 Tbs. finely chopped fresh chives
Baked Chicken With Spinach
By á-46
In this easy chicken and spinach bake, the boneless chicken breasts are simply baked on a bed of spinach with a tom...
- 12 to 16 ounces spinach (fresh; washed and chopped)
- Black pepper to taste
- Salt to taste (kosher)
- 1/4 cup chicken broth
- 4 chicken breast halves
- Creole seasoning blend to taste (or Cajun seasoning blend or another seasoning blend)
- 1 large tomato (cored, seeded, and diced)
- 4 green onions (with green, sliced)
- Optional: Grated Parmesan or mozzarella cheese
Sauteed Cabbage and Apples - Melissa d'Arabian
By á-46
Core and slice the cabbage into thin slices
- 1/2 head red cabbage
- 1 Granny Smith apple
- 2 tablespoons butter
- 1 teaspoon fennel seeds, crushed
- Kosher salt and freshly ground black pepper
- 1/4 cup red wine
- Splash apple cider vinegar
Broccoli Salad - Mom's
By á-46
Separate florets from broccoli stalks
- 2 bunches broccoli, florets only (5 to 6 cups florets)
- 1/2 C red onion, chopped
- 2/3 cup raisins
- 10 to 12 slices bacon, fried and crumbled
- 2 TBS rice wine vinegar
- 1/2 C sour cream
- 1/2 cup mayonnaise
FOUR GENERATIONS POTATO SALAD
By á-46
1. Boil the red potatoes whole for about 20 minutes, until tender to a fork or paring knife
- ■ eggs
- ■ 3 lbs red potatoes
- ■ 1/2 cup mayonnaise
- ■ 1/2 cup dijon mustard
- ■ 1/4 cup sugar
- ■ 1 cup chopped dill pickles
- ■ 1/4 cup chopped sweet pickles
- ■ 1/2 white or yellow onion
- ■ 3 fresh green scallions
- ■ 1 tbsp smoked paprika
- ■ 1 fist full kosher salt
- ■ 1 tbsp freshly ground black pepper