LaLaCooks' profile page
Recipes
Grainy Mustard, Many Ways
By LaLaCooks
Mark Bittman If you’re a mustard enthusiast, you’ll be amazed by how easy and cheap it is to make your own—a...
- ¼ cup (about 1½ ounces) yellow mustard seeds
- ¼ cup (about 1½ ounces) brown or black mustard seeds
- ½ cup red wine or water
- ½ cup sherry or malt vinegar (or any vinegar with at least 5 percent acidity)
- Pinch of salt
Slow-Cooked Baked Beans
By LaLaCooks
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their sha...
- 1 pound dried navy beans
- 1/4 cup vegetable oil
- 4 strips bacon
- 1 medium onion
- 2 garlic cloves, minced
- 1/3 cup cider vinegar
- 1/2 cup Maull's Genuine Barbecue sauce (maull.com; or other tomato-based barbecue sauce or ketchup)
- 1/2 cup packed light-brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon coarse salt
- 1/4 teaspoon hot sauce, such as Tabasco, if desired
- 2 1/2 cups water
- Salt and pepper
Primavera Risotto Nests with Fried Eggs
By LaLaCooks
by Tamra Davis Second Helping: Mix 2 tablespoons olive oil, 2 tablespoons mayonnaise, 2 teaspoons fresh lemon ju...
- 4 tablespoons (1/2 stick) butter, divided
- 2 cups chopped button mushrooms (about 5 ounces)
- 3/4 cup chopped onion
- 3 garlic cloves, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable broth, divided
- 3/4 cup 1/3-inch cubes carrots
- 2 cups diced trimmed asparagus (about 9 ounces)
- 3 cups (or more) water
- 1 cup freshly grated Parmesan cheese plus additional for serving
- 1/2 cup shelled fresh peas or thawed frozen peas
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon olive oil plus additional for drizzling
- 4 large eggs
Roast Chicken with Potatoes and Onions
By LaLaCooks
by Lora Zarubin Save a roast chicken plus the leftover carcass to use for the Chicken Soup with Root Vegetables
- 2 3 1/4-to 3 1/2-pound chickens
- 8 small fresh rosemary sprigs plus 2 tablespoons chopped
- 3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves
- 2 teaspoons fine sea salt plus additional (for seasoning)
- 1 teaspoon freshly ground black pepper plus additional (for seasoning)
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1/2 cup dry white wine
- 1/2 cup water
- Nonstick vegetable oil spray
- 3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges
- 2 large onions, cut through root end into 1/2-inch wedges
- 1/4 cup extra-virgin olive oil
Cherry Tomato Tart with Basil
By LaLaCooks
Staff Favorite
- 1 1/2 cups all-purpose flour
- Salt
- 7 tablespoons cold unsalted butter, cubed
- 1/2 cup cold heavy cream
- 2 pints cherry or grape tomatoes
- 2 tablespoons shredded basil leaves
Breast of Chicken in a Light Lemon-Herb Sauce
By LaLaCooks
Involtini di Pollo al Salmoriglio The finished sauce will be lightly thickened by the bread crumbs that fall int...
- 6 boneless, skinless chicken breast halves (about 5 ounces each)
- 1/2 cup fine, dry bread crumbs
- 1/4 cup extra virgin olive oil
- 3 tablespoons chopped fresh Italian parsley
- 1 1/2 teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
- Salt
- 1 cup dry white wine
- 1/2 cup Chicken Stock or canned reduced-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon crushed hot red pepper
- 4 cloves garlic, peeled
Jumbo Lump Crab Taco, Pickled Chiles and Avocado
By LaLaCooks
In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of e...
- Pickled Chilies:
- Crab Salad
- 1 pint unpasteurized jumbo lump crabmeat, picked through for shells
- 1/2 small bunch fresh chives, thinly sliced
- 2 limes, zested and juiced
- Freshly cracked black pepper
- Extra-virgin olive oil
- 3 to 4 pickled Fresno chiles, minced
- Kosher salt
- Guacamole
- 2 cloves garlic, smashed and minced
- Kosher salt
- Freshly cracked black pepper
- 1 lime, juiced
- 1 avocado, halved, pitted and peeled
- Extra-virgin olive oil
- Taco assembly
- Blended oil, for frying
- 12 wonton wrappers
- Pickled onions, for garnish
- Fresh cilantro leaves, for garnish
- 2 pounds chilies
- Sherry vinegar
- Sugar
- Kosher salt
- 2 bay leaves
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 1 teaspoon cumin seeds
- 4 sprigs fresh marjoram
- 3 garlic cloves
- Pickled Onions:
- 2 pounds red onions, sliced
- White wine vinegar
- Sugar
- Kosher salt
- 2 teaspoons mustard seeds
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 4 garlic cloves
- 2 bay leaves
Lamb Sliders with Blue Cheese
By LaLaCooks
Add arugula to these burgers, if desired
- 2 teaspoons olive oil
- 2 1/2 cups thinly sliced onion (about 1 large)
- 1 teaspoon brown sugar
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 pounds lean ground lamb
- Cooking spray
- 12 (1.3-ounce) mini sandwich buns (such as Pepperidge Farm)
- 3 tablespoons crumbled blue cheese
Garlicky Grilled Portobello Mushrooms with Smoky Tomato-Chile Salsa
By LaLaCooks
Rick Bayless
- Garlicky Grilled Portobello Mushrooms
- with Smoky Tomato-Chile Salsa
Shaking Beef
By LaLaCooks
Chef Way Charles Phan of the Slanted Door in San Francisco serves this sweet and vinegary Vietnamese dish with a ta...
- 1 pound filet mignon, cut into 1-inch pieces
- 3 1/2 tablespoons sugar
- 1/3 cup plus 1 tablespoon canola oil
- Kosher salt and freshly ground pepper
- 3 tablespoons light soy sauce
- 3 tablespoons Asian fish sauce
- 2 tablespoons white vinegar
- 1 teaspoon rice wine (optional)
- 6 scallions, cut into 1-inch pieces
- 1 small red onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- Watercress and lime, for serving