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Recipes
Roasted Corn and Radish Salad with Avocado-Herb Dressing
By LaLaCooks
1. Preheat oven to 450. 2
- 1/2 ripe peeled avocado, sliced
- 1 teaspoon fresh lime juice
- 2 ears yellow corn with husks
- 2 heads Boston or Bibb lettuce
- 1/2 cup thinly sliced radishes
- 1/2 cup Avocado-Herb Dressing
"Mother Hen" Toast: Gallina De Madre
By LaLaCooks
Recipe courtesy Tyler Florence
- Bechamel:
- 8 thick-cut slices country bread
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 16 slices shaved serrano ham
- 8 eggs
- 1/2 stick unsalted butter
- 3 heaping tablespoons all-purpose flour
- 2 cups whole milk
- 1/8 teaspoon grated whole nutmeg
- Kosher salt and freshly ground black pepper
- Bechamel, recipe below
- 16 slices shaved serrano ham
- 8 eggs
- 1/2 stick unsalted butter
- 3 heaping tablespoons all-purpose flour
- 2 cups whole milk
- 1/8 teaspoon grated whole nutmeg
- Kosher salt and freshly ground black pepper
Herb-Cheese Palmiers
By LaLaCooks
Directions Preheat oven to 375 degrees, with racks in upper and lower thirds
- 1 sheet thawed puff pastry (from a 17.3-ounce package)
- 1 tablespoon extra-virgin olive oil
- 1/4 cup grated extrasharp cheddar
- 3 tablespoons grated Parmesan
- 3 tablespoons chopped fresh herbs (such as thyme, sage, and oregano)
- 1/4 teaspoon coarse salt
- 1 large egg yolk
- 1/2 teaspoon water
Herbed Egg Noodles
By LaLaCooks
Serve with our Boeuf Bourguignon Soup
- 12 ounces cooked egg noodles
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
Baked Four-Cheese Spaghetti
By LaLaCooks
Marc Murphy grew up eating this intensely cheesy baked spaghetti
- 1 1/2 pounds spaghetti
- 1/2 pound imported Fontina, coarsely shredded (2 cups)
- 1/2 pound mozzarella, coarsely shredded (2 cups)
- 1/2 pound Gruyère, coarsely shredded (2 cups)
- 1/4 pound Gorgonzola dolce, crumbled
- Salt and freshly ground pepper
Korean Sushi Rolls with Walnut-Edamame Crumble
By LaLaCooks
Staff Favorite David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in Sou...
- 2 cups sushi rice, rinsed well
- 2 cups water
- 1 tablespoon canola oil
- 2 cups coarsely chopped walnuts
- 1 cup shelled edamame (4 ounces)
- 3 tablespoons molasses
- 1 1/2 tablespoons soy sauce, plus more for serving
- 1 tablespoon toasted sesame seeds
- 10 sheets of nori (see Note)
- 20 shiso leaves (see Note)
- 10 nori-length pieces of pickled daikon or other Asian pickled radish (see Note)
- 2 large carrots, cut into thin 2-inch-long matchsticks
Pork Schnitzel with Warm Potato Salad
By LaLaCooks
Chef Way Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply...
- 1/2 cup white wine vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon thyme leaves
- 1/4 cup canola oil, plus more for frying
- Salt and freshly ground pepper
- 1 pound small fingerling potatoes
- 3 garlic cloves
- 1 cup all-purpose flour
- 2 large eggs beaten with 2 tablespoons of water
- 2 cups panko (Japanese bread crumbs)
- Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
- 1 cup flat-leaf parsley, patted thoroughly dry
Avocado-Herb Dressing
By LaLaCooks
This recipe goes with Roasted Corn and Radish-Salad with Avocado-Herb Dressing
- 1/2 cup light mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup reduced-fat sour cream
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon anchovy paste
- 1/8 teaspoon salt
- 1/2 ripe peeled avocado
- 1 garlic clove, minced
- 2 tablespoons water
- 1 tablespoon white wine vinegar
- 3 drops hot sauce
Turkey Cracklings
By LaLaCooks
To crisp turkey skin for these cracklings, a version of chicharrones (fried pork skin), David Chang cooks it betwee...
- Skin from about 1/4 of a roast turkey
Baked Brie with Pecans
By LaLaCooks
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre
- 1 small wheel of Brie or Camembert (about 9 ounces)
- 1/2 cup pecan pieces
- 3 tablespoons light-brown sugar
- 3 tablespoons pure maple syrup
- crackers or sliced baguette, for serving