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Recipes
New England Clam Chowder
By johnwhorfin
How to Make It Step 1 Bring clams and 4 cups water to a boil in a large pot over high
- 4 pounds littleneck clams (about 4 dozen), scrubbed
- 4 cups plus 1 Tbsp. water, divided
- 1 tablespoon canola oil
- 1 1/4 cups chopped yellow onion
- 1 cup chopped celery
- 2 garlic cloves, minced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-in. pieces (about 7 cups)
- 1 tablespoon white miso
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 tablespoon cornstarch
- 1/2 cup half-and-half
- 2 tablespoons chopped fresh chives
- Calories 244
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 15g
- Carbohydrate 34g
- Fiber 5g
- Sugars 4g
- Added sugars 0g
- Sodium 647mg
- Calcium 8% DV
- Potassium 11% DV
- Calories 244
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 15g
- Carbohydrate 34g
- Fiber 5g
- Sugars 4g
- Added sugars 0g
- Sodium 647mg
- Calcium 8% DV
- Potassium 11% DV
Sheet Pan Kimchi Nachos
By johnwhorfin
Our Asian-inspired nachos are wildly flavorful with a tangy kick from kimchi
- 12 ounces tortilla chips
- 2 teaspoons sesame oil
- 12 ounces ground pork
- 2 tablespoons minced shallot
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 1/2 teaspoons fish sauce
- 1 cup kimchi, drained and thinly sliced
- 5 tablespoons plain whole-milk Greek yogurt
- 2 teaspoons Sriracha chili sauce
- 2 teaspoons water
- 1 teaspoon seasoned rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced green onion
- 1/4 cup thinly sliced watermelon radish
Cajun Chicken Black Bean Bowls with Avocado, Sweet Potatoes & Pineapple
By johnwhorfin
Add sweet potatoes to a microwave safe dish along with 1/4 cup water
- 1 lb. boneless skinless chicken breasts chopped into 1” pieces
- 2 tablespoons olive oil divided
- 1 large sweet potato/garnet yam (approx. 1 pound) chopped into 1/2“ cubes
- 2 bell peppers (any color combo) chopped into 1” pieces
- 1 15 oz. can black beans rinsed and drained
- 1 15 oz. can diced fire roasted tomatoes drained
- 1/2 fresh pineapple chopped, or more to taste
- 2 Avocadoes peeled, pitted, sliced or chopped
- Fresh parsley for garnish
- 1 1/2 tsp EACH smoked paprika, garlic powder, onion powder
- 1 tsp EACH salt, brown sugar
- 1/2 tsp EACH dried oregano, dried thyme , pepper
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon sodium soy sauce
- 1 1/2 tablespoons orange juice
- 1 1/2 tablespoon lime juice
Pork Chile Verde
By johnwhorfin
How to Make It Combine chicken stock, beans, white onion, salsa, 1/2 cup water, cumin, oregano, salt, garlic, and ...
- 4 cups unsalted chicken stock
- 2 cups dried Great Northern beans (unsoaked)
- 2 cups chopped white onion (about 8 oz.)
- 1 1/3 cups tomatillo salsa (such as Frontera)
- 1/2 cup water
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 8 garlic cloves, minced
- 2 pounds trimmed boneless pork shoulder, cut into 1 1/2-in. cubes (about 2 1/2 lb. purchase weight)
- 1/2 cup thinly sliced green onions
- 1/2 cup thinly sliced radishes (optional)
Tuscan White Bean Salad with Shrimp
By johnwhorfin
How to Make It Step 1 Bring 8 cups water and wine to a boil in a large saucepan
- 8 8 8 cups water
- 1 1 1 cup dry white wine
- 1 1 21) pound (about 21) medium shrimp, shells on
- 1 1/2 1 1/2 1/2 teaspoons grated lemon rind
- 3 3 3 tablespoons fresh lemon juice
- 1 1/2 1 1/2 1/2 teaspoons chopped fresh rosemary
- 1 1/2 1 1/2 1/2 teaspoons Dijon mustard
- 1/2 1/2 1/2 teaspoon crushed red pepper
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 3 3 3 cups cooked cannellini beans, rinsed and drained (see Master Dried Beans)
- 2 2 2 cups cherry tomatoes, halved
- 2/3 2/3 2/3 cup very thinly sliced red onion
- 4 4 5 cups packed baby arugula (about 5 oz.)
- 439 439
- 20g 20g
- 3g 3g
- 16g 16g
- 29g 29g
- 38g 38g
- 12g 12g
- 321mg 321mg
- 23% 23% DV
- 30% 30% DV
- 4g 4g
- 0g sugars 0g
- 439 439
- 20g 20g
- 3g 3g
- 16g 16g
- 29g 29g
- 38g 38g
- 12g 12g
- 321mg 321mg
- 23% 23% DV
- 30% 30% DV
- 4g 4g
- 0g sugars 0g
Chocolate Caramel Tart
By johnwhorfin
Preheat the oven to 350 degrees F
- 1/2 cup (8 tablespoons, 4 ounces) butter, softened to room temperature
- 1/3 cup (1.25 ounces) powdered sugar
- 1/4 cup (1 ounce) natural, unsweetened cocoa powder
- Pinch of salt
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup (5 ounces) all-purpose flour
- 2 cups (15 ounces) granulated sugar
- 1/2 cup water
- 1/4 cup corn syrup
- 1/2 cup (8 tablespoons, 4 ounces) butter, cut into 4-5 pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 3 ounces (1/2 cup) semisweet or bittersweet chocolate, chopped (can use good-quality chocolate chips)
- 1/3 cup heavy cream
- Fleur de sel, for sprinkling (optional)
Guacamole
By johnwhorfin
1. Slice each avocado in half, remove the pit and scoop the flesh into a medium bowl
- 3 avocados
- 2 tablespoons lime juice
- 2 tablespoons minced yellow onion
- 1 tablespoon minced fresh cilantro
- 1 jalapeno, seeded and minced
- 1 large clove garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Greatist
By johnwhorfin
Extra virgin olive oil replaces butter to incorporate heart-healthy fats into this lunchbox staple
- 1 teaspoon extra virgin olive oil
- 2 slices whole wheat bread
- 2 slices sharp cheddar cheese
- 1/2 an avocado, sliced
- 1/2 a tomato, sliced
Slow Cooked Cuban Sandwich
By johnwhorfin
Directions Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a s...
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 to 4 cloves garlic, minced
- Juice of 1 lime (2 tablespoons)
- Juice of 1 orange (2 tablespoons)
- 3 to 3 1/2-pound boneless pork shoulder
- One 24-inch sub roll
- Yellow mustard
- 1 pound Swiss, thick-sliced
- 1 pound honey ham, thinly sliced
- 2 cups dill pickle chips
- 2 red onions, thinly sliced
New England Clam Chowder
By johnwhorfin
Bring clams and 4 cups water to a boil in a large pot over high heat
- cherrystone clams, scrubbed
- unsalted butter
- bacon, cut into 1/2-inch pieces
- celery stalks, minced
- large onion, minced
- garlic clove, minced
- Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
- chopped fresh thyme
- bay leaf
- cornstarch
- heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers