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Recipes
Baby Potato Salad with Radishes and Celery
By BobD
Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual m...
- 3 pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
- 1 cup extra-virgin olive oil
- 1/4 cup Champagne vinegar
- Kosher salt and freshly ground black pepper
- 2 celery hearts, thinly sliced (about 4 cups)
- 2 bunches radishes, thinly sliced
- 8 small scallions, white and light green parts only, thinly sliced (1 cup)
MOZZARELLA IN CARROZZA w/ANCHOVY
By BobD
MAKE ANCHOVY SAUCE: Melt butter in a small heavy saucepan over low heat
- 12 SERVINGS
- FOR ANCHOVY SAUCE
- 1 stick unsalted butter, cut into pieces
- 4 flat anchovy fillets, finely chopped
- 2 tablespoons drained capers, coarsely chopped
- 2 teaspoons fresh lemon juice
- 2 tablespoons finely chopped flat-leaf parsley
- FOR MOZZARELLA IN CARROZZA
- 1 (1-lb) Italian loaf such as pane di casa (5 inches wide)
- 1 (1-lb) ball salted fresh mozzarella, cut into 6 (1/4-inch-thick) slices
- 1 cup plus 3 Tbsp whole milk, divided
- 1 cup fine dry bread crumbs
- 4 large eggs
- 3 About 3 cups olive or vegetable oil
RED LENTIL & BULGUR KUFTEH
By BobD
1. Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt...
- 1/2 cup red lentils, rinsed
- 2 cups water
- Salt to taste
- 1/2 cup fine or medium (#1 or #2) bulgur
- 3 tablespoons extra virgin olive oil
- 1/2 large or medium onion, finely minced
- 1 teaspoon cumin seeds, toasted and ground
- 1/2 bunch flat leaf parsley, finely chopped
- Aleppo pepper to taste (optional)
- Scallions, small romaine lettuce leaves, and lemon wedges for garnish
Farfalle with Spicy Sausage and Butternut Squash
By BobD
In a large, deep skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)
- Salt
- 1 onion, diced
- 1 pound hot Italian sausage, casings removed
- 12 ounces farfalle
- 1/2 cup freshly ground Pecorino Romano
- 1 tablespoon chopped flat-leaf parsley
RANCHO CHILE VERDE SALSA
By BobD
Heat a comal or a dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium heat until hot
- YIELD 1-1/2 CUPS
- 1 oz dried chiles de arbol (about 60), wiped clean and stemmed
- 1 lb fresh tomatillos, husked, rinsed well, and patted dry
- 2 garlic cloves
Lemony Chickpea and Oven-Dried Tomato Stew
By BobD
Oven-dried tomatoes give this simple stew an astounding depth of flavor
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- One 19-ounce can chickpeas, drained and rinsed
- 1/2 teaspoon dried oregano, crumbled
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- Kosher salt
- 3 cups low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 cup Oven-Dried Tomatoes, coarsely chopped, plus 4 garlic cloves from the jar
- Crusty bread, for serving
Grilled Sardines with Piquillo Pepper Sauce
By BobD
Fresh sardines are among the most sustainable seafood choices
- 12 fresh large sardines, cleaned (have your fishmonger do this)
- 3/4 cup extra-virgin olive oil
- 3 garlic cloves, very finely chopped
- Salt and freshly ground black pepper
- 1/2 cup jarred piquillo peppers (4 ounces)
- 2 tablespoons sherry vinegar
- Pinch of cayenne pepper
- Grilled peasant bread, for serving
TURLU
By BobD
1. Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley...
- OPTIONAL:
- 1 tablespoon tomato paste
- 1 tablespoon white wine vinegar or apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground fenugreek
- 1 teaspoon sweet paprika
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1 large eggplant, halved lengthwise and sliced about 1/3-inch thick
- 4 to 6 tablespoons extra virgin olive oil, to taste
- Salt
- 2 medium onions, sliced
- 4 Italian frying peppers or 2 green bell peppers, cut in 2-inch slices
- 4 large garlic cloves, minced
- 1 teaspoon coriander seeds, lightly crushed
- 2 medium zucchinis, sliced about 1/2-inch thick
- Black pepper
- 1 pound tomatoes, peeled and roughly chopped, or a 14-ounce can diced tomatoes, with juice
- 2 bay leaves
- Chopped fresh herbs, for serving
- Yogurt, for serving
- 3 artichoke hearts, quartered
- 1/4 pound green beans, trimmed
- 1/4 pound small okra, ends trimmed.
Jean-Georges' Pomelo-Mint Mojito
By BobD
This refreshing take on the classic mojito is made with pomelo, an Asian citrus fruit that resembles a thick-skinne...
- 1 lime wedge
- Club soda
- 2 tablespoons orange juice concentrate or orange sorbet
- Ice
- 6 mint leaves
- 4 peeled sections of pomelo or grapefruit, chopped
- 1 1/2 ounces white rum