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Udon Noodle and Miso Soup with Shiitake Mushrooms

Udon Noodle and Miso Soup with Shiitake Mushrooms

By

Udon noodles are the long, thick, now-familiar Japanese wheat noodle that can be treated pretty much like Italian p...

  • 8 ounces dried, frozen, or fresh udon noodles
  • 1 1/2 quarts dashi or water
  • 1/3 cup any miso
  • 2 cups thinly sliced shiitake mushrooms or a handful dried
  • 1/2 cup chopped scallion
0/5 (0 Votes)

Goat Cheese, Lentil and Brown Rice Rolls

Goat Cheese, Lentil and Brown Rice Rolls

By

Recipe courtesy Giada De Laurentiis

  • Butter, for greasing the baking dish
  • 6 large Swiss chard leaves (about 1 1/4 pounds)
  • Salt
  • 2 cups cooked short grain brown rice
  • 1 packed cup baby arugula leaves, chopped
  • 1 cup goat cheese, at room temperature (8 ounces)
  • 1 cup cooked green lentils
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 cloves garlic, minced
  • One 26-ounce jar marinara or tomato-basil sauce
  • 1/2 cup grated Parmesan (2 ounces)
  • 2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces
4/5 (1 Votes)

Basic Polenta (Lidia Bastianich)

Basic Polenta (Lidia Bastianich)

By

Lidia Bastianich

  • 4 cups water (1/2 milk, 1/2 water could be used for a richer taste)
  • 1 tablespoon unsalted butter
  • 1 bay leaf
  • 2 tablespoons coarse salt
  • 1 1/2 cups coarse yellow cornmeal
5/5 (1 Votes)

Skillet Potatoes with Sage and Taleggio Cheese

Skillet Potatoes with Sage and Taleggio Cheese

By

Heat half the butter in the skillet with 3 of the sage leaves, left whole

  • ¼ cup clarified butter (see Notes)
  • 12 fresh sage leaves or 1 teaspoon dried
  • 2 pounds red potatoes, scrubbed and thinly sliced
  • Salt
  • Freshly ground pepper
  • 6 ounces Taleggio cheese, thinly sliced
5/5 (1 Votes)

Warm Summer Squash Salad

Warm Summer Squash Salad

By

This dish can be made with only zucchini or only yellow squashes (instead of both) by using two pounds of either

  • 3 to 5 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 4 medium zucchini (1 pound), very thinly sliced
  • 4 medium yellow summer squashes (1 pound), very thinly sliced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh oregano, plus sprigs for garnish
0/5 (0 Votes)

Cheaters Pork and Ginger Dumplings

Cheaters Pork and Ginger Dumplings

By

Melissa Clark - In the Kitchen with a Good Appetite

  • 1 tablespoon soy sauce, plus additional, for dipping
  • 1 teaspoon sesame oil
  • 1/4 pound shiitake mushrooms, stemmed and caps wiped clean
  • 1/2 pound ground pork
  • 1 egg white
  • 2 scallions, finely chopped
  • 2 teaspoons cornstarch
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon mirin or sherry
  • pinch kosher salt
  • large pinch ground white pepper
  • 24 (3-inch) round gyozo or wonton wrappers, or (4-inch) square wrappers, cut into 3-inch rounds
  • Bok choy, cabbage, or lettuce leaves, for lining the steamer, optional
5/5 (1 Votes)

Campanelle Pasta Salad

Campanelle Pasta Salad

By

Recipe courtesy Giada De Laurentiis

  • 1 pound campanelle pasta
  • 1/4 cup extra-virgin olive oil, plus 1/4 cup
  • 1 small or 1/2 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 (6-ounce) can Italian tuna in oil, such as Flott, drained
  • 1 pint (2 cups) cherry tomatoes, halved
  • 8 ounces frozen artichoke hearts, thawed and quartered
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons chopped fresh thyme leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
4/5 (1 Votes)

Pork Chops with Stewed Tomatoes, Capers and Rosemary

Pork Chops with Stewed Tomatoes, Capers and Rosemary

By

Lillian Chou

  • 1 (14 1/2-ounce) can stewed tomatoes
  • 4 (3/4-inch-thick) bone-in rib pork chops (2 pounds total)
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, forced through a press
  • 2 tablespoons drained bottled capers
  • 2 tablespoons sweet relish
  • 1 rosemary sprig
4/5 (1 Votes)

Spicy Shrimp Noodle Bowl

Spicy Shrimp Noodle Bowl

By

1. Remove shrimp tails; set aside

  • 1 pound tail-on peeled and deveined medium shrimp
  • 1 1/2 cups water
  • 1 cup fat-free, lower-sodium chicken broth
  • 1 (8-ounce) bottle clam juice
  • 2 (1/4-inch-thick) slices peeled fresh ginger
  • 1 teaspoon olive oil
  • 3/4 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced yellow onion
  • 1 garlic clove, minced
  • 1/2 cup sugar snap peas
  • 2 teaspoons chili garlic sauce or 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 3 ounces uncooked rice sticks
  • 2 tablespoons fresh cilantro leaves
  • Lime wedges
0/5 (0 Votes)

CALDO DE POLLO BASICO (Basic Homemade Chicken Broth)

CALDO DE POLLO BASICO (Basic Homemade Chicken Broth)

By

Rick Bayless Chicken broth in Mexico is typically gentle in flavor and used to weave in a light richness

  • 1 medium 3 1/2–pound chicken, (preferably a good-tasting
  • free-range one) - cut into pieces
  • [OR substitute 3 pounds, chicken wings, necks and/or other trimmings)
  • 1 medium, white onion -sliced
  • 3 to 4 garlic cloves - peeled and cut in half
  • 3 to 4 bay leaves (use the skinny Mexican bay laurel leaves for the most authentic flavor).
  • 2 to 3 sprigs EACH, fresh marjoram and thyme
  • OR substitute a generous 1/2 teaspoon EACH, dried marjoram and thyme
4/5 (1 Votes)