LaLaCooks' profile page
Recipes
Spaghetti with Clams and Garlic
By LaLaCooks
FAST HEALTHY STAFF-FAVORITE Recipe by Frank Castronovo and Frank Falcinelli "I look forward to going to Sicily for...
- 1 pound spaghetti
- Salt
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 2 dozen littleneck clams, scrubbed
- 1/4 cup water
- 1/4 cup finely chopped parsley
- Freshly ground black pepper
Oven-Fried Chicken Parmesan
By LaLaCooks
Nutritional Information Calories: 401 Fat: 16
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 large egg whites, lightly beaten
- 3/4 cup panko (Japanese breadcrumbs)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 tablespoons olive oil, divided
- Cooking spray
- 1/2 cup jarred tomato-basil pasta sauce
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Beef Braciole "Pinwheel-Style"
By LaLaCooks
Mario Batali Beef braciole is traditionally made with slices of top round or a similar cut, pounded thin and wrapp...
- 2 cloves garlic, finely minced
- 4 scallions, thinly sliced
- 1/4 cups chopped fresh Italian parsley
- 4 ounces thinly sliced salami, cut into 1/4-inch-wide matchsticks
- 8 ounces Italian Fontina, cut into 1/4-inch cubes
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup toasted bread crumbs
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- One 10-inch-long beef tenderloin roast cut from the heart of the tenderloin (2 1/2 to 3 pounds), butterflied (see Note)
- Kosher salt and freshly ground black pepper
Macaroni and Cheese
By LaLaCooks
James Beard This is a great American classic, one of our best dishes
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- Dash of freshly ground black pepper
- ½ teaspoon Tabasco, or more to taste
- ½ cup heavy cream or crème fraîche
- ½ pound macaroni elbows or double-elbows
- ¾ pound grated Cheddar cheese
Roasted Potatoes with Herbs
By LaLaCooks
by Kate and Mike Higgins
- 5 large garlic cloves, peeled
- 1/4 cup olive oil
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 3 pounds large fingerling potatoes, halved lengthwise
- Coarse kosher salt
- Chopped fresh Italian parsley (for garnish)
ShrimpandBok Choy Stir-Fry with Crispy Noodles
By LaLaCooks
Chef Way Takashi Yagihashi cooks scallops, squid and shrimp in stock, soy sauce, sugar, vinegar, chili oil, sesame ...
- 3/4 cup chicken stock or low-sodium broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water
- 2 tablespoons canola oil
- 2 tablespoons finely julienned peeled fresh ginger
- 1 garlic clove, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 large onion, thinly sliced crosswise
- 1/4 pound shiitake mushrooms, stemmed and caps thinly sliced
- 1 small head of bok choy (about 12 ounces), thinly sliced crosswise
- 1 pound medium shrimp, shelled and deveined
- 1/4 package instant ramen noodles or fried Chinese noodles, crumbled
- Brown rice, for serving
Turkey Breast with Ginger-Scallion Sauce
By LaLaCooks
David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce...
- 1 1/2 cups thinly sliced scallions
- 6 tablespoons minced fresh ginger
- 1/4 cup vegetable oil
- 1 teaspoon sherry vinegar
- 1 1/2 teaspoons light or low-sodium soy sauce
- Kosher salt
- 3/4 pound turkey breast
- Turkey Cracklings
Chicken and Bulgur Salad
By LaLaCooks
A hearty salad with grilled chicken and bulgur combines peppery watercress with sweet dried apricots
- 1 whole boneless, skinless chicken breast, split and pounded to 1/2 inch thick
- FOR THE MARINADE
- 2 quarts plus 1 teaspoon olive oil
- 1 milliliter plus 1 teaspoon honey
- 3/4 teaspoon ground cumin
- 5 garlic cloves, minced
- 1/4 cup chopped cilantro stems, plus 3/4 cup chopped cilantro leaves
- Zest and juice of 1 lime, plus lime wedges
- FOR THE BROTH
- 1 red onion, finely chopped
- 1 1/4 cups medium-grind bulgur
- 1 1/2 cups low-sodium chicken broth
- FOR THE DRESSING
- 3/4 teaspoon harissa or chili sauce
- Coarse salt and freshly ground pepper
- FOR THE SALAD
- 6 ounces green beans, cut into 2-inch pieces
- 3/4 cup chopped fresh flat-leaf parsley
- 1 bunch watercress, trimmed
- 3/4 cup drained canned chickpeas
- 1/4 cup dried apricots, quartered
- 2 tablespoons raw almonds, chopped
Mussels Alla Piastra with Prosciutto Bread Crumbs
By LaLaCooks
Mario Batali The hotter the better for the piastra, so give it time to preheat—then the mussels will sizzle and ...
- 4 pounds small mussels, such as Prince Edward Island (PEI), scrubbed and debearded
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lemon
- 1 jalapeño, thinly sliced
- 1 cup toasted bread crumbs
- 2 ounces thinly sliced prosciutto, coarsely chopped
- 1 bunch lemon thyme, leaves only
- 2 scallions, thinly sliced
- 2 tablespoons extra-virgin olive oil
Dining & Wine
By LaLaCooks
In a very deep skillet or broad saucepan, warm oil, garlic and chili flakes over low heat; do not let garlic brown
- 1/4 cup extra-virgin olive oil, or a little more
- 3 or 4 cloves garlic, slivered
- 1/2 teaspoon crushed red chili flakes, or to taste
- 4 soft-shell crabs, cleaned
- Salt and freshly ground black pepper
- 1 pound long pasta, like spaghetti or linguini
- 1/2 cup chopped fresh parsley leaves