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Rice Salad with Fava Beans and Pistachios

Rice Salad with Fava Beans and Pistachios

By

Bon Appetit, August 2014, Page 91 NUTRITIONAL INFORMATION Calories (kcal) 400 Fat (g) 15 Saturated Fat (g) 2 Chole

  • INGREDIENTS
  • 1/2 cup wild rice
  • Kosher salt
  • 1 cup basmati rice
  • 1 dried Iranian lime (optional)
  • 1 cup fresh shelled fava beans (from about 1 lb. pods) or frozen, thawed
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup unsalted, raw pistachios
  • 1/4 cup olive oil
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon Iranian lime powder or 1 finely grated lime zest
  • INGREDIENT INFO
  • Dried Iranian limes, also known as limu omani, are available at Middle Eastern markets and online.
4/5 (5 Votes)

Cucumber-and-Sugar Snap Salad

Cucumber-and-Sugar Snap Salad

By

Southern Living AUGUST 2013, page 138

  • 1/4 cup Greek yogurt
  • 1/4 cup sour cream
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce feta cheese, crumbled
  • 1 cup fully cooked shelled frozen edamame (green soybeans), thawed
  • 1 cup fresh sugar snap peas, cut into 1/4-inch pieces
  • 1/2 English cucumber, diced (about 1 cup)
  • 2 celery ribs, diced (about 1 cup)
  • 6 to 8 radishes, cut into thin strips (about 1/3 cup)
  • 1/4 cup finely chopped red onion
4.5/5 (6 Votes)

Lemon Brioche

Lemon Brioche

By

Better Homes and Gardens, March 2016, page 92

  • 2 packages active dry yeast
  • 1/3 cup warm water (105 degrees F to 115 degrees F)
  • 1/3 cup warm milk (105 degrees F to 115 degrees F)
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 4 eggs, room temperature
  • 1/4 cup sugar
  • 2 tablespoons lemon peel
  • 1 cup (2 sticks) butter, room temperature
4.5/5 (13 Votes)

Chilled Spanish-Style Tomato Soup

Chilled Spanish-Style Tomato Soup

By

Don't overlook the importance of the accompaniments

  • 2 1/2 pounds tomatoes
  • 1 small clove garlic, smashed
  • 3 slices white sandwich bread, torn into 2-inch pieces
  • 1/3 cup blanched almonds, toasted
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Assorted accompaniments, such as chopped hard-cooked eggs, tuna in olive oil, sliced ham or prosciutto, Spanish olives, Marcona almonds, manchego cheese, and crackers
4.6/5 (5 Votes)

Corned Beef Hash

Corned Beef Hash

By

Bon Appetit, March 2014, page 54

  • CORNED BEEF
  • 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
  • 4 sprigs flat-leaf parsley
  • 3 bay leaves, torn
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 1 medium onion, peeled, halved through root
  • 1 large russet potato, peeled, halved crosswise
  • HASH
  • 1/4 cupc hopped fresh flat-leaf parsley, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1 teaspoon distilled white vinegar
  • 4 large eggs
  • Chopped fresh chives (for serving)
4.7/5 (9 Votes)

Roasted Pepper Panzanella

Roasted Pepper Panzanella

By

Bon Appetit, September 2013, page 149

  • 8 Tbsp. olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 small red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 Tbsp. red wine vinegar
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbsp. fresh oregano and savory leaves, divided
  • 1/2 loaf country-style bread (about 12 oz.), torn into pieces
  • 1 oz. thinly sliced spicy salumi (such as soppressata)
  • 4 oz. fresh mozzarella, preferably buffalo, torn into pieces
4.7/5 (3 Votes)

Picnic in a Glass

Picnic in a Glass

By

Southern Living JUNE 2013, Page 114

  • 1 (19-oz.) can chickpeas, drained and rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil, divided
  • 1 (2 1/2- to 3-lb.) deli-roasted chicken, skinned, boned, and shredded
  • 3/4 cup chopped radishes
  • 1/4 cup finely chopped red onion
  • 1 pt. grape tomatoes, halved
  • 1 1/2 cups chopped English cucumbers
  • Yogurt Dressing
  • 3 cups coarsely crushed pita chips
  • Lemon wedges
4.5/5 (48 Votes)

Fish Tacos with Roasted Tomato Salsa

Fish Tacos with Roasted Tomato Salsa

By

Better Homes & Gardens, May 2015, page 114

  • Taco Ingredients
  • 1 pound firm skinless white fish fillets, such as cod, halibut, or sea bass
  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon ground cumin or chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 6 inches soft flour or corn tortillas, warmed
  • 1/4 cup sour cream
  • Roasted Tomato Salsa or Tropical Fruit Salsa
  • Chopped avocado, chopped fresh cilantro, lime wedges and/or sliced radishes
  • Roasted Tomato Salsa
  • Ingredients
  • 2 medium tomatoes, cut into wedges
  • 1/2 large red onion, cut into wedges
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/2 cup packed cilantro leaves
  • 1 teaspoons chopped canned chipotle peppers in adobo sauce
4.7/5 (9 Votes)

Company Pot Roast with Creamy Mushroom Grits

Company Pot Roast with Creamy Mushroom Grits

By

Southern Living DECEMBER 2013, page 174

  • 6 medium leeks
  • 4 thick bacon slices
  • 1 (4- to 4 1/2-lb.) boneless chuck roast, trimmed
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/3 cup firmly packed light brown sugar
  • 1 cup dry red wine
  • 1/3 cup balsamic vinegar
  • 1 pound carrots, cut into 4-inch sticks
  • 1 pound parsnips, cut into 4-inch sticks
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • Creamy Mushroom Grits
  • Garnish: fresh flat-leaf parsley sprigs
4.5/5 (13 Votes)

Short Ribs over Couscous with Tangier Vegetables

Short Ribs over Couscous with Tangier Vegetables

By

The Local Palate, December 2015/January 2016, page 136

  • Short Ribs
  • 2 1/2 pounds boneless short ribs
  • 3 tablespoons kosher salt
  • 2 tablespoons canola oil
  • 1 large onion, cut into eighths
  • 5 cloves of garlic, peeled and halved
  • 1 large carrot, peeled and cut into 1-inch lengths
  • 1/2 head of fennel, cut into wedges
  • 1/2 tablespoon salt
  • 2 teaspoons Tangier spice
  • 1 teaspoon whole allspice
  • 1 teaspoon fennel seed
  • 1/2 orange zest
  • 2 1/2 cups water
  • Short Rib Orange Jus (recipe follows)
  • Dukkah (recipe follows)
  • Black Tea Honey Syrup (recipe follows)
  • Medjool dates, for garnish
  • Dried figs, for garnish
  • Short Rib Orange Jus
  • 2 cups reserved braising liquid
  • 1 star anise
  • 1/2 cinnamon stick
  • 1 bay leaf
  • 1/2 cup orange juice
  • Dukkah
  • 1/4 cup toasted sesame seeds
  • 1 1/2 tablespoons nigella seeds
  • 4 teaspoons coriander
  • 2 teaspoons Maldon salt
  • 1/3 cups dried shallots
  • 1/4 cup dried garlic
  • Black Tea Honey Syrup
  • 1/2 cup water
  • 1 black tea teabag
  • 3/4 cup honey
  • 1 teaspoon salt
  • Couscous
  • 1/4 cup onion
  • 2 cloves garlic
  • 1 sprig thyme
  • 2 strip orange zest
  • 2 strip lemon zest
  • Nub cinnamon stick
  • 1 1/8 cup couscous
  • 1/2 cup water
  • 4 tablespoons butter, divided, at room temperature
  • 1/2 teaspoon kosher salt
  • Tangier Vegetables
  • 3 tablespoons olive oil
  • 1 small red onion julienned
  • 1/2 fennel bulb julienned
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon Tangier spice
4.6/5 (5 Votes)