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Recipes
Cheesy Creamed Corn with Cilantro
By Stuart
Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish
- • 3 tablespoons unsalted butter
- • 1 1/2 cups chopped scallions (about 6 large)
- • 12 ears corn, kernels cut from cobs
- • 2/3 cup heavy cream
- • 2 teaspoons cornstarch
- • 1 large garlic clove
- • 6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
- • 1 cup cilantro sprigs
Lamb Steaks with Redcurrant Glaze
By Stuart
This classic, simple dish is absolutely delicious and is an excellent, quick recipe for cooking on the barbecue
- 4 large fresh rosemary sprigs
- 4 lamb leg steaks
- 5 tablespoons redcurrant jelly
- 2 tablespoons raspberry or red wine
- vinegar
- salt and ground black pepper
Honey Mustard Chicken
By Stuart
Chicken thighs have a rich flavor, but if you want to cut down on fat, use four chicken breast portions instead and...
- 8 chicken thighs
- 4 tablespoons wholegrain mustard
- 4 tablespoons clear honey
- salt and ground black pepper
Pear and Blue Cheese Salad
By Stuart
A juicy variety of pear, such as a Williams, is just perfect for this dish
- 4 ripe pears
- 4 oz Roquefort cheese
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- salt and ground black pepper
Cucumbers with Wasabi and Rice Vinegar
By Stuart
The Japanese are wild about pickles, pickling practically every vegetable and root they come across—and in sweet,...
- 1 pound Japanese or Kirby cucumbers (about 5)
- 1/2 teaspoon wasabi powder
- 1/2 teaspoon water
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon sugar
- 1/4 teaspoon soy sauce
Spicy Orange Chicken Stir-Fry
By Stuart
Why get takeout when you can make orange chicken so quickly at home?
- 1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
- 3/4 cup orange juice
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons finely grated orange peel
- 2 tablespoons vegetable oil
- 1 small red onion, halved, thinly sliced Large pinch of dried crushed red pepper
- 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
- 1 8-ounce package stringless sugar snap peas
Grilled Clams with Lemon-Ginger Butter and Grilled Baguette
By Stuart
This exotic dish is cooked on the grill (in a disposable pan), so there's very little cleanup
- 1/4 cup (1/2 stick) butter, room temperature
- 4 teaspoons minced shallot
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon minced peeled fresh ginger
- 1/2 teaspoon finely grated lemon peel
- 6 1/2 -inch-thick diagonal baguette slices
- 2 pounds Manila clams, scrubbed
- Special Equipment: 13x9x2-inch disposable aluminum baking pan
Lamb Chops with a Mint Jelly Crust
By Stuart
Preheat the oven to 375 degrees F
- 8 lamb chops, about 4oz each
- 1 cup fresh white breadcrumbs
- 2 tablespoons mint jelly
- salt and ground black pepper
Lemon Chicken 2
By Stuart
Coat the chunked chicken lightly in flour, seasoned with a little salt
- • 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
- • 1/4 cup all-purpose unbleached flour
- • Coarse salt
- • 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
- • 1 tablespoon (a splash) white or rice wine vinegar
- • 1/2 cup chicken broth or stock
- • 8 ounces (1 cup) prepared lemon curd
- • 1/4 cup hot water
- • 1 lemon, zested
- • 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Plus, newest grill equipment & cookbooks ›
By Stuart
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork
- 1 pound ground pork (not lean)
- 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
- 2 garlic cloves, forced through a garlic press
- 4 slices Muenster cheese
- 4 hamburger buns, toasted
- 1/4 cup mayonnaise
- 1 large tomatillo (1/4 pound), husked and rinsed, then sliced
- 1/2 small avocado, sliced
- 1/2 cup cilantro sprigs