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Recipes
Maple Bread with Soft Cheese
By nnlester
Cook the maple bread in two batches: Heat a large, heavy skillet over medium heat and, when hot, add 1/4 cup of the...
- 1/2 cup maple syrup
- 3 tablespoons butter
- Salt
- 8 thin slices sourdough bread
- Oil, for oiling plate
- 1 small disk washed-rind cheese, such as Camembert
Bruschetta with Fontina and Greens
By nnlester
For the toasts: Put an oven rack in the center of the oven
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Extra-virgin olive oil, for drizzling
- 1 garlic clove, halved
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces (12 cups) baby spinach
- Kosher salt
- 2 cups (4 ounces) shredded fontina cheese
Stuffed Celery
By nnlester
In a medium bowl, mix together the cream cheese and sour cream
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons sour cream
- 1/4 cup chopped walnuts
- 20 green olives with pimento, chopped
- 1 bunch celery, cut into bite-size pieces
Mushroom, Leek, and Fontina Frittata
By nnlester
Place a rack in upper third of oven; preheat to 350°F
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale-green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper
Spaghetti Aglio e Olio With Lots of Kale
By nnlester
You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked
- Kosher salt
- 3 large or 4 smaller bunches kale, any type (about 1 1/2 pounds)
- 5 garlic cloves
- 1/4 cup olive oil, plus more for drizzling
- Freshly ground black pepper
- 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
- Parmesan and crushed red pepper flakes (for serving)
- Flaky sea salt
Pizza Margherita
By nnlester
Recipe courtesy Giovanna Raffone
- 1 pound pendula tomatoes or 2 1/2 cups fresh tomato sauce
- 1 clove garlic, crushed in garlic press
- Extra-virgin olive oil, plus more for drizzling
- Salt
- 10 ounces Buffalo mozzarella, roughly chopped
- 12 basil leaves
- 1 cup Parmesan, optional
Creamy Tahini Sauce, Three Ways
By nnlester
Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avoc...
- 2 2 2 garlic cloves, coarsely chopped
- 1 1 1 teaspoon kosher salt
- 1 1 1 cup tahini
- 1/2 1/2 1/2 cup chopped fresh parsley
- 1/2 1/2 1/2 cup fresh lemon juice
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 2 2 2 ripe avocados, cubed
- 1/2 1/2 1/2 cup plain Greek yogurt
- 2 2 2 tablespoons fresh lemon juice
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon cumin
- 1 1 1 cup coarsely chopped English hothouse cucumber
- 1/4 1/4 1/4 cup buttermilk
- 1/4 1/4 1/4 cup sour cream
- 2 2 2 tablespoons fresh lemon juice
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 cup fresh dill fronds
Green Chile Chicken Chili
By nnlester
Pick over the beans to remove any stray bits of debris, and then place the dry beans in a bowl
- 2 cups dry cannellini beans
- 1/4 teaspoon baking soda
- 4 quarts water
- 1 tablespoon extra virgin olive oil
- 4 skin-on, bone-in chicken thighs
- 1 large onion, diced
- 8 cups long-simmered chicken bone broth (recipe from this cookbook) or purchased bone broth
- 1 cup Fermented Green Chili Salsa
- Finely ground sea salt, to season
Dressed Up Rice
By nnlester
Recipe courtesy Melissa d'Arabian
- 1 cup brown rice
- 1 cup beef stock
- 1 1/4 cups water
- 1/4 cup butter, divided
- 1/2 onion, finely chopped
- Kosher salt and freshly ground black pepper
- Special equipment: rice cooker
Peruvian-Style Roast Chicken With Tangy Green Sauce
By nnlester
Arrange rack in middle of oven; preheat to 400°F
- 3 3 3 garlic cloves, finely chopped
- 1 1 1 tablespoon ground cumin
- 1 1 1 tablespoon olive oil
- 1 1 1 tablespoon paprika
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1/2 1/2 1/2 teaspoon dried oregano
- 1 1/2 1 1/2 1/2 teaspoons kosher salt, divided
- 2 2 2 lemons
- 1 1/2-pound) 1 1/2-pound) (4-4 1/2-pound) whole chicken
- 1 1 1 cup (packed) cilantro leaves with tender stems
- 1 1–2 1–2 medium jalapeños, coarsely chopped
- 1 1 1 garlic clove, finely chopped
- 1 1 1 tablespoon extra-virgin olive oil
- 2 1/2 2 1/2 1/2 teaspoons fresh lime juice
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/3 1/3 1/3 cup mayonnaise
- 1 1 2 English hothouse or 2 Persian cucumbers, cubed
- 1 1 1 firm-ripe avocado, cubed
- 3 3 3 scallions, thinly sliced
- 1 1 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 1 1 tablespoon extra-virgin olive oil
- 3/4 3/4 3/4 teaspoon kosher salt
- 1/2 1/2 1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving