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Recipes
Spicy Barbecued Chicken with Miso Corn
By DreiFromBK
Make the chicken In a large bowl, stir together all of the ingredients except the chicken
- 1/3 cup packed light brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon finely grated peeled fresh ginger
- 2 teaspoons crushed red pepper
- 1 teaspoon kosher salt
- 4 garlic cloves, minced
- 1 scallion, thinly sliced, plus more for garnish
- 8 boneless, skinless chicken thighs (about 2 1/2 pounds)
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon white miso or doenjang (Korean fermented bean paste)
- 1/2 scallion, thinly sliced
- Canola oil, for brushing
- 4 ears of corn, shucked
Ham and Gruyère French Toast Sandwiches
By DreiFromBK
Dive into the delectable sandwich with a fork and knife or pick it up with your hands, providing there are plenty o...
- 2 Granny Smith apples—peeled, cored and thinly sliced
- 1 cup water
- 1/4 cup maple syrup
- One 3-inch cinnamon stick
- 2/3 cup milk
- 2 large eggs, beaten
- Eight 1/2-inch-thick hand-cut slices from a loaf of white bread
- Dijon mustard
- 6 ounces sliced Gruyère cheese
- 1/2 pound thickly sliced smoked ham
- 1 to 2 tablespoons unsalted butter
Israeli Pasta Salad
By DreiFromBK
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
- /4 pound fusilli or other corkscrew pasta
- 1/4 cup finely chopped fresh mint
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon chopped garlic
- 2 teaspoons grated lemon peel
- 6 tablespoons olive oil
- 2 cups chopped plum tomatoes
- 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
- 4 ounces feta cheese, crumbled
- Additional chopped fresh mint
Root-Vegetable Hot Dish with Parsnip Puree
By DreiFromBK
Chef Gavin Kaysen of Spoon and Stable in Minneapolis created this hearty vegetarian dish, which features roasted ro...
- sorghum
- 2 tablespoons grapeseed or canola oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Kosher salt
- Pepper
- 2 cups pearled sorghum (13 ounces), rinsed (see Note)
- 4 cups chicken stock or low-sodium chicken or vegetable broth
- root vegetables
- 3/4 pound rutabaga, peeled and cut into 1/2-inch dice
- 3/4 pound carrots, peeled and cut into 1/2-inch dice
- 3/4 pound celery root, peeled and cut into 1/2-inch dice
- 3/4 pound turnips, peeled and cut into 1/2-inch dice
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- parsnip puree
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 3 cups chicken stock or low-sodium chicken or vegetable broth
- Kosher salt
- crispy shallots
- Grapeseed or canola oil, for frying
- 3 large shallots, thinly sliced into rings
- 1 tablespoon all-purpose flour
- Kosher salt
- Snipped chives, for serving
Chocolate Whoopie Pies with Vanilla Cream Cheese Fluff
By DreiFromBK
MAKE THE CAKES Preheat the oven to 350° and line 2 large baking sheets with parchment paper
- 2 1/4 cups all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1 1/2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 cup whole milk
- 1 pound cream cheese, at room temperature
- 2 sticks unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 tablespoon pure vanilla extract
- Generous pinch of kosher salt
- Crushed candy canes, for rolling (optional)
Tri-Tip Steak with Grilled Scallion, Ginger and Cilantro Relish
By DreiFromBK
Light a grill. On a baking sheet, rub the steak and whole scallions with the 2 tablespoons of oil; season with salt...
- One 1 1/2-pounds tri-tip steak
- 18 large scallions, 2 thinly sliced
- 2 tablespoons canola oil, plus more for brushing
- Kosher salt
- Pepper
- 1 cup chopped cilantro
- 2 red Thai chiles, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons finely grated peeled fresh ginger, plus more for garnish
Apricot-and-Ricotta Tartines
By DreiFromBK
Light a grill or preheat a grill pan
- 4 slices of sourdough bread
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 4 apricots, halved and pitted
- Salt
- Pepper
- 1 cup cherry tomatoes, halved
- 3 tablespoons Champagne vinegar
- 1 1/2 tablespoons chopped tarragon
- 1 cup fresh ricotta cheese
Baked Macaroni with Mortadella and Mozzarella
By DreiFromBK
In a large saucepan, heat the oil until shimmering
- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 pound ground pork
- 1 cup dry white wine
- One 28-ounce can crushed tomatoes
- Generous pinch of crushed red pepper
- Kosher salt
- 2 large eggs
- 12 ounces elbow macaroni
- 2 tablespoons finely chopped basil
- 2 tablespoons finely chopped parsley
- One 1/4-pound piece of mortadella, cut into small dice
- 1 pound fresh mozzarella, cut into bite-size pieces
- 1 cup grated Parmigiano-Reggiano
Ricotta and Roasted Tomato Bruschetta with Pancetta
By DreiFromBK
Preheat the oven to 325°
- 10 ounces multicolored cherry tomatoes
- 2 garlic cloves, thickly sliced
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Pepper
- 4 thin slices of pancetta
- 32 sage leaves
- 1 pound fresh ricotta cheese
- 8 slices of country bread, cut 1/4-inch thick and toasted
- Flaky sea salt, for serving
America's Test Kitchen Matzo Ball Soup
By DreiFromBK
A perfect matzo ball is substantial enough to hold its shape but not so dense that it sinks to the bottom of the so...
- Matzo Balls
- 1/4 cup 1/4 cup chicken fat (schmaltz) or vegetable oil
- 1 1 onion, chopped fine
- 4 large 4 large eggs
- 1 teaspoon 1 teaspoon minced fresh dill
- Salt and pepper
- 1 cup 1 cup (4 ounces) matzo meal
- Soup
- 1 tablespoon 1 tablespoon chicken fat (schmaltz) or vegetable oil
- 1 1 onion, chopped
- 2 2 carrots, peeled and cut into 1/2-inch chunks
- 2 2 celery ribs, chopped
- 1 1 parsnip, peeled and cut into 1/2-inch chunks
- Salt and pepper
- 8 cups 8 cups chicken broth
- 1 1/2 pounds 1 1/2 pounds chicken leg quarters, trimmed
- 1 teaspoon 1 teaspoon minced fresh dill