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Recipes
Pasta with Anchovy Butter and Broccoli Rabe
By nnlester
Alison Roman
- 1 3.5–ounces jar oil-packed anchovies, drained, chopped
- 1 cup (2 sticks) unsalted butter, room temperature
- Kosher salt, freshly ground pepper
- 1 bunch broccoli rabe
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 12 ounces campanelle or penne
- 3 ounces Pecorino or Parmesan, finely grated, plus shaved for serving
Linguine with Butter, Pecorino, Arugula and Black Pepper
By nnlester
Recipe courtesy Giada De Laurentiis
- Salt
- 1 pound linguine
- 1/4 cup (1/2 stick) butter, room temperature
- 1 1/4 cups very finely grated Pecorino Romano
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup coarsely chopped arugula
Lamb Stir-Fry with Pomegranate and Yogurt
By nnlester
PreparationACTIVE: 25 minTOTAL: 35 min Toast cumin and coriander seeds in a small dry skillet over medium heat unt...
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 1/2 pound boneless leg of lamb, thinly sliced against the grain
- 1 teaspoon paprika
- 4 cloves garlic finely chopped
- 1 tablespoon red wine vinegar
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 cup plain Greek yogurt
- 1 medium red onion, cut into 1/2” wedges
- Cooked rice (for serving)
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped pistachios
- Fresh oregano, mint, and/or cilantro leaves (for serving)
Ju-Lito (hoolito)
By nnlester
Recipe courtesy Jamie Watson
- 4 ounces freshly squeezed lemon juice
- 4 ounces simple syrup (equal amounts sugar and water, heated until sugar dissolves; cooled)
- 4 to 5 fresh mint leaves, coarsely chopped
- 6 ounces whiskey (recommended: Jack Daniels Black)
- Crushed ice
- Sparkling water
Iceberg and Watercress Salad with Blue Cheese Dressing
By nnlester
Whisk together mayonnaise, sour cream, cheese, lemon juice, chives, salt, and pepper in a small bowl and thin with ...
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 4 oz blue cheese, crumbled (1 cup)
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons milk or water
- 1/2 head iceberg lettuce, coarsely shredded
- 2 bunches watercress, coarse stems discarded (6 cups)
- 3 celery ribs, thinly sliced diagonally
Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad
By nnlester
This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of in...
- 2 garlic cloves, finely chopped
- 5 tablespoons coarsely chopped dill, divided
- 2 tablespoons finely grated lemon zest, divided
- 3 tablespoons fresh lemon juice, divided
- 6 tablespoons olive oil, divided
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 (1 1/2-pound) pork tenderloin
- 1 pint cherry tomatoes
- 3 cups (loosely packed) arugula (about 3 ounces)
- 2 cups cooked whole farro
- 3/4 cup frozen peas, thawed (about 4 ounces)
- 1/2 cup (loosely packed) crumbled feta (about 2 ounces)
- Flaky sea salt (optional)
Perfect Gluten Free Popovers
By nnlester
Preheat your oven to 400°F
- 1 1/2 1 1/2 1/2 cups (210 g) basic gum-free gluten free flour*
- 1/4 1/4 1/4 teaspoon xanthan gum
- 3/4 3/4 3/4 teaspoon kosher salt
- 2 2 2 tablespoons (28 g) unsalted butter, melted and cooled
- 3 3 3 eggs (150 g, weighed out of shell) at room temperature, beaten
- 1 1/4 1 1/4 300 cups (10 fluid ounces or 300 ml) milk, at room temperature (nondairy is fine)
Seared Duck Breast with Grape Sauce
By nnlester
Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshat...
- 4 duck breasts
- Kosher salt
- Extra-virgin olive oil
- 2 cups seedless red grapes
- 2 strips bacon, cut into lardons
- 1/2 cup port wine
- 2 tablespoons red wine vinegar
- 1 1/2 cups chicken stock
Grits, Country Ham and Red-Eye Gravy
By nnlester
For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook f...
- 3 cups water
- 1 cup milk
- 1 cup course, stone-ground grits
- Salt and freshly ground black pepper
- Salt
- Vinegar
- 4 to 6 eggs, 1 per serving
- 1 slice salted and smoked Virginia ham, per serving
- 6 ounces cold day old coffee
- Splash pork stock
- Chopped chives
Cucumber and Onion Salad
By nnlester
A cucumber and sweet Vidalia onion salad, dressed with a sweet and sour vinegar dressing
- 4 large cucumbers
- 1 tablespoon of kosher salt
- 1 extra large Vidalia onion
- 2/3 cup white vinegar
- 2/3 cup granulated sugar
- 1/4 teaspoon of freshly cracked black pepper
- 1/4 teaspoon of celery seed, optional