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Pork Scaloppini

Pork Scaloppini

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For the best flavor and texture in our Pork Scaloppini, we made our own cutlets with pork tenderloin rather than re...

  • 1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
  • Salt and pepper
  • 5 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar
  • 1 tablespoon finely chopped fresh parsley (see Test Kitchen Discoveries)
0/5 (0 Votes)

Roasted Garlic Mojo

Roasted Garlic Mojo

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By Rick Bayless

  • 4 heads of garlic, unpeeled
  • 2 cups olive oil
  • 1/4 cup lime juice
  • 1 tsp salt
4.5/5 (14 Votes)

Leek-and-Scallion Fry Breads

Leek-and-Scallion Fry Breads

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Preheat the oven to 400°

  • 2 cups all-purpose flour
  • Kosher salt
  • 3/4 cup warm water
  • 2 medium leeks, white and light green parts only, halved lengthwise and cut crosswise 1 inch thick
  • 1 1/2 tablespoons extra-virgin olive oil
  • Pepper
  • 6 scallions, chopped
  • 1 1/2 cups lightly packed cilantro leaves
  • 1/3 cup walnuts
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 garlic clove
  • Vegetable oil, for frying
5/5 (2 Votes)

Fregola with Corn

Fregola with Corn

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1. In a medium pot, bring lightly salted water to a boil

  • Salt
  • 8 ounces fregola
  • 1 tablespoon butter
  • 1 1/2 cups sweet corn kernels or frozen peas
  • 1 cup sliced scallions
  • 1 cup hot vegetable stock
  • 3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
  • Pepper.
4/5 (4 Votes)

Baguette with Chevre Scrambled Eggs

Baguette with Chevre Scrambled Eggs

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Slice each of the pieces of baguette in half

  • 2 4-inch lengths of fresh baguette
  • 3 large eggs
  • 1/2 tablespoon butter (plus more for buttering the bread)
  • 2 tablespoons chevre, crumbled
  • 1 1/2 tablespoons finely minced chives (I find it works best to snip them with sharp scissors)
  • Salt and pepper
4.7/5 (10 Votes)

Chocolate Buttermilk Frosted Brownies

Chocolate Buttermilk Frosted Brownies

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1. Preheat the oven to 350° F

  • For the brownies:
  • Makes one 9- by 13-inch pan
  • 4 ounces unsweetened chocolate
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • For the frosting:
  • 1/4 cup butter
  • 3 tablespoons buttermilk
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 2 to 4 cups confectioners' sugar
4.4/5 (16 Votes)

Australian Meat Pie

Australian Meat Pie

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Adapted from Jason Crew, Sheep Station, Brooklyn, NY

  • Canola oil
  • 1 1/4 pounds ground beef (not lean)
  • 1/2 cup finely chopped yellow onion
  • 1 1/4 cups beef stock
  • 1/4 cup plus 2 tablespoons ketchup, plus more for serving
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon flour, plus more for rolling dough
  • 2 (14-ounce) packages frozen puff pastry dough (such as Dufour), thawed and stored in the fridge until ready to use 8 (5-inch) aluminum pie plates
  • 1 egg
4.6/5 (8 Votes)

Mustard Chicken and Bacon Skillet

Mustard Chicken and Bacon Skillet

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1. Mix 1/2 cup of the dijon, the paprika, and the salt and pepper to taste in a shallow bowl

  • 3/4 cup Dijon mustard, divided
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 6 boneless skinless chicken thighs (or breasts), whichever is your favorite
  • 6 sliced thick cut bacon, diced
  • 1 cup dry white wine, I used Sauvignon Blanc
  • 1 tablespoon whole grain mustard
  • 3 tablespoons heavy cream
  • 6 sprigs fresh thyme
4.8/5 (10 Votes)

Sweet Potato Cornbread

Sweet Potato Cornbread

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You can make this cornbread in a 10-inch cast-iron skillet or in an ovensafe nonstick skillet

  • 1 1/2 pounds sweet potatoes, unpeeled
  • 1/2 cup whole milk
  • 8 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
  • 4 large eggs
  • 1 1/2 cups (7 1/2 ounces) yellow cornmeal
  • 1/2 cup (2 1/2 ounces) all-purpose flour
  • 1/4 cup packed (1 3/4 ounces) brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 3/4 teaspoons salt
0/5 (0 Votes)

Butternut Squash in Fresh Green Curry

Butternut Squash in Fresh Green Curry

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Trim off stem and blossom end of butternut squash

  • Serves 4 to 6
  • 1 small butternut squash, about 1 1/2 pounds (see Recipe Notes)
  • 2 tablespoons coarsely chopped shallot or onion
  • 1 tablespoon coarsely chopped garlic
  • 1 teaspoon coarsely chopped, peeled fresh ginger root
  • 2 fresh green jalapeños, or 1 fresh green serrano chile (see Recipe Notes)
  • 3/4 cupcoarsely chopped cilantro leaves and stems, divided
  • 1 (14-ounce) can unsweetened coconut milk (about 1 3/4 cups), divided
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/4 cup fresh basil leaves
0/5 (0 Votes)