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Recipes
Beets and Berries
By lorik
Preheat the oven to 425°
- 10 small beets (1 pound)
- 7 tablepoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1 teaspoon red wine vinegar
- 1 cup quinoa, rinsed and drained
- 1/2 teaspoon finely grated lemon zest plus 3 tablepoons fresh lemon juice
- 1 cup blackberries or raspberries
- 1 Hass avocado, peeled
- Chopped toasted pistachios
Sausages with Grilled-Onion Chowchow
By lorik
Light a grill. Skewer each onion slice with a toothpick
- 2 sweet onions, sliced 1/2 inch thick
- 2 jalapeños
- Extra-virgin olive oil, for brushing
- 1/2 cup cider vinegar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/4 cup grainy mustard
- 1/4 cup Dijon mustard
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon turmeric
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- Salt and freshly ground pepper
- 3 pounds mixed sausages (see Note)
Egg-Stuffed Ravioli Recipe
By lorik
Melt 2 tablespoons butter in a medium skillet over medium heat until foamy
- 8 tablespoons 8 tablespoons (1 stick) unsalted butter
- 1 clove 1 clove garlic, chopped
- One 10-ounce box One 10-ounce box frozen chopped spinach, thawed
- 1 cup 1 cup ricotta
- 1 cup 1 cup freshly grated mozzarella
- 1/2 cup 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- Eight Eight 8-by-4-inch sheets fresh pasta (about 1/2 pound), cut in half crosswise
- 9 large 9 large eggs
- 8 8 fresh sage leaves
Garlicky Shrimp with Olive Oil
By lorik
In a very large, deep skillet, heat the olive oil until shimmering
- 1 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 6 whole dried red chiles
- 1/4 cup minced flat-leaf parsley
- 2 pounds shelled and deveined medium shrimp
- Salt
- Crusty bread, for serving
90-Second Microwave Bread
By lorik
To make, simply combine all the ingredients in a small bowl and pour into a greased microwave-safe bowl or ramekin
- 1 egg
- 1 Tablespoon butter or oil
- 3 Tablespoons Almond Flour
- 1/2 teaspoon baking powder
Tahini Noodles
By lorik
Boil a large pot of salted water and cook the pasta in it until desired toothsomeness is achieved, about 10 minutes
- Dressing:
- 1/2 1/2 1/2 cup reduced-sodium soy sauce
- 1/2 1/2 1/2 cup tahini
- 1 1 1 tablespoon grated fresh ginger
- 4 4 4 cloves garlic, minced
- 3 3 3 tablespoons agave syrup
- 1/4 1/4 1/4 cup unseasoned rice wine vinegar
- 2 2 2 teaspoons Sriracha
- 1 1 1 teaspoon freshly ground black pepper
- Noodles and toppings:
- 1 1 1 pound dried spaghetti
- 2 2 2 carrots, peeled and grated
- 2 2 2 cups fresh green beans, blanched in salted water, chopped
- 1/2 1/2 1/2 medium red onion, thinly sliced
Fried Chicken Sandwiches
By lorik
Use a Dutch oven that holds 6 quarts or more
- Variation from Tasting Table:
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon cayenne pepper
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons water
- 2 large egg whites, lightly beaten
- 2 quarts peanut or vegetable oil
- 4 potato sandwich rolls
- Fried Chicken Sandwiches with Pickled Slaw:
- For the Chicken:
- 1 cup buttermilk
- 1 tablespoon kosher salt
- 1 garlic clove, minced
- Four 6-ounce boneless, skinless chicken breasts
- For the Pickled Vegetable Slaw:
- 1 cup thinly sliced red cabbage, divided
- 1 cup thinly sliced green cabbage, divided
- 1 carrot, peeled and julienned
- 1 serrano chile—stemmed, seeded and julienned
- 1/2 red onion, thinly sliced
- 1 1/2 cups white wine vinegar
- 1 1/2 cups water
- 2 tablespoons salt, plus more to taste
- 2 tablespoons sugar
- 1 tablespoon whole coriander seeds, toasted
- 1 teaspoon celery seeds
- 1/4 cup mayo
- 1 tablespoon honey
- Freshly ground pepper, to taste
- For the Special Sauce:
- 1/2 cup mayo
- 1/4 cup ketchup
- 2 tablespoons Dijon mustard
- 2 teaspoons chile paste
- For the Sandwich:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 eggs
- 4 cups canola oil
- 4 potato rolls
- 1 cup dill pickle slices
Garlic-and-Spice-Rubbed Pork Loin Roast
By lorik
Preheat the oven to 400°
- 6 large garlic cloves, coarsely chopped
- 2 tablespoons coarsely chopped rosemary
- 1 tablespoon whole fennel seeds
- 1 teaspoon ground fennel
- 2 teaspoons crushed red pepper
- 2 teaspoons freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- One 10-rib pork loin roast (5 1/2 pounds)—chine bone removed, fat trimmed to 1/4 inch, rib bones frenched (see Note)
- Salt
St. Louis Gooey Butter Cake
By lorik
In a small bowl, mix milk with 2 tablespoons warm water
- For the Cake:
- 3 tablespoons milk at room temperature
- 1 3/4 teaspoons active dry yeast
- 6 tablespoons unsalted butter at room temperature
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 large egg
- 1 3/4 cups all-purpose flour
- For the Topping:
- 3 tablespoons plus 1 teaspoon light corn syrup
- 2 1/2 teaspoons vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups grams sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup plus 3 tablespoons all-purpose flour
- Confectioners’ sugar, for sprinkling
Smoked Chicken Wings
By lorik
In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne
- 1 tbsp. kosher salt
- 2 1⁄4 tsp. sweet paprika
- 1 1⁄2 tsp. garlic powder
- 1 1⁄2 tsp. onion powder
- 1 1⁄2 tsp. dried thyme
- 1 1⁄2 tsp. dried oregano
- 3 ⁄4 tsp. ground black pepper
- 3 ⁄4 tsp. ground white pepper
- 1 ⁄2 tsp. dried sage
- 1 ⁄2 tsp. cayenne
- 2 1⁄2 lb. chicken wings
- 16 tbsp. unsalted butter, melted
- 1 ⁄2 cup mild hot sauce
- 1 ⁄4 cup Old Bay seasoning
- Juice of 1 lemon