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Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

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In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon chopped dill
  • Kosher salt and freshly ground pepper
  • 8 cups baby spinach (7 ounces)
  • 6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons
  • 1 medium English cucumber—peeled, halved lengthwise, seeded and thinly sliced
  • 4 radishes, halved and thinly sliced
  • 2 scallions, thinly sliced
4.4/5 (5 Votes)

Corned Beef and Cabbage

Corned Beef and Cabbage

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Corned beef and cabbage makes its way to the dinner table (in this country, anyway) but once a year in celebration ...

  • 1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 12 carrots, peeled (3 chopped, 9 halved crosswise)
  • 2 celery ribs, chopped
  • 1 onion, peeled and quartered
  • 3 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon whole allspice
  • 3 tablespoons unsalted butter
  • 1 1/2 pounds small red potatoes
  • 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
  • Pepper
4.2/5 (11 Votes)

Provençal Vegetable Soup

Provençal Vegetable Soup

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This vegetable-packed soup from star chef Eric Ripert gets exceptional flavor from pistou, the pesto-style basil pu...

  • 1/2 cup dried navy beans, soaked overnight and drained
  • One 2-inch square of ham rind or meat
  • 2 thyme sprigs, 4 parsley sprigs and 1 bay leaf, tied together with kitchen twine
  • 1 quart chicken stock or low-sodium broth
  • 1 medium tomato, cored
  • 3 cups lightly packed basil leaves
  • 2 large garlic cloves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt
  • Pepper
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 medium fennel bulb—halved lengthwise, cored and cut into 1/4-inch dice (1 cup)
  • 1 small zucchini, cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 6 ounces haricots verts, cut into 1-inch lengths
4/5 (1 Votes)

Skillet-Roasted Fish Fillets

Skillet-Roasted Fish Fillets

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Pan-roasted fish seems like a simple dish, but in reality it is usually only well executed by practiced chefs

  • 4 4
  • Ingredients
  • 4 4 1 to 1 1/2 6 to 8 1 1/2 inches thick (about 6 to 8 ounces each) (see note)
  • Kosher salt and ground black pepper
  • 1/2 1/2 1/2 teaspoon sugar
  • 1 1 1 tablespoon vegetable oil
  • Lemon wedges
4/5 (1 Votes)

Italian Vegetable Stew (Ciambotta)

Italian Vegetable Stew (Ciambotta)

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1. FOR THE PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides a...

  • 1/3 cup chopped fresh basil
  • 1/3 cup fresh oregano leaves
  • 6 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 12 ounces eggplant, peeled and cut into 1/2-inch pieces
  • Salt
  • 4 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 pound russet potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons tomato paste
  • 2 1/4 cups water
  • 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
  • 2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
  • 2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
  • 1 cup shredded fresh basil
4.6/5 (13 Votes)

Roast Pork with Acorn Squash Romesco Puree

Roast Pork with Acorn Squash Romesco Puree

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Romesco, a traditional Catalonian sauce with almonds and red bell pepper, is the inspiration for Mike Lata's squash...

  • pork and squash
  • One 8-rib center-cut rack of pork, chine bone removed (8 pounds)
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • Kosher salt
  • Pepper
  • 1 acorn squash (1 3/4 pounds), quartered and seeded
  • 5 garlic cloves
  • 1 yellow onion, quartered
  • 1 red bell pepper, quartered
  • 4 ounces sourdough bread, cut into 1-inch pieces
  • 1/4 cup unsalted roasted almonds, chopped
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon piment d’Espelette
  • salad
  • 1/2 small shallot, finely diced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon grated fresh horseradish, plus more for garnish
  • 1/2 tablespoon sorghum syrup
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 bunches of dandelion greens, coarsely chopped
  • Kosher salt
  • Pepper
5/5 (2 Votes)

Brown Sugar-Glazed Butternut Squash

Brown Sugar-Glazed Butternut Squash

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1. PREPARE PAN Adjust oven rack to middle position and heat oven to 425 degrees

  • 1 butternut squash (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch chunks
  • 1/4 cup packed dark brown sugar (see note)
  • 3 tablespoons unsalted butter , melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cider vinegar
0/5 (0 Votes)

Zucchini Noodles with Chicken and Ginger Dressing

Zucchini Noodles with Chicken and Ginger Dressing

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F&W's Kay Chun creates a healthy alternative to pasta by tossing spiralized zucchini and roast chicken with an arom...

  • 6 tablespoons canola oil
  • 3 tablespoons fresh lemon juice
  • 1/4 cup finely grated peeled fresh ginger
  • 1/2 teaspoon finely grated garlic
  • 2 tablespoons chopped scallions, plus more for garnish
  • 2 tablespoons toasted sesame seeds, plus more for garnish
  • Kosher salt
  • Pepper
  • 4 zucchini (1 3/4 pounds), spiralized
  • 1 bunch of watercress, thick stems discarded (8 cups)
  • 2 cups shredded rotisserie chicken
4.4/5 (9 Votes)

Angry Shrimp Spaghettini

Angry Shrimp Spaghettini

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In a pot of salted boiling water, cook the pasta until al dente

  • 1 pound spaghettini
  • 1/2 cup extra-virgin olive oil
  • 1 pound large shrimp, shelled and deveined
  • 1/2 cup panko
  • 2 teaspoons crushed red pepper
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon finely grated lemon zest
  • Salt
  • Pepper
  • Chopped parsley, for garnish
4.4/5 (12 Votes)

Quinoa Risotto with Lemon and Roasted Tomatoes

Quinoa Risotto with Lemon and Roasted Tomatoes

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Preheat the oven to 375°

  • 1 1/2 cups white quinoa, rinsed
  • Kosher salt
  • 1/2 cup panko (Japanese bread crumbs)
  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons minced rosemary
  • 2 garlic cloves, minced
  • Freshly ground pepper
  • 4 whole canned Italian tomatoes, drained and halved lengthwise
  • 1 lemon
  • 1 large shallot, finely chopped
  • 2 cups chicken stock
  • 1/4 cup crème fraîche, plus more for garnish
  • 1 teaspoon grated lemon zest
  • Finely grated Parmigiano-Reggiano cheese
  • Chopped flat-leaf parsley, for garnish
4.5/5 (2 Votes)