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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
Ingredients:
ahi tuna, onion, green onion, ginger, wakame seaweed, nuts, sesame oil, red pepper flakes, iceberg lettuce, cilantro leaves
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
Ingredients:
water, farro, salt, thyme, onion, cloves, red bell pepper, black pepper, parmigiano reggiano, egg, cayenne pepper, olive oil
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A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
Ingredients:
scallops, salt, black pepper, seafood, olive oil, lemon juice, margarine, honey, shallot, garlic
cooking.nytimes.com
These comforting, easy tacos don’t have to be relegated to the breakfast table The chili pepper is optional; you can make them as spicy as you want.
These comforting, easy tacos don’t have to be relegated to the breakfast table The chili pepper is optional; you can make them as spicy as you want.
Ingredients:
collard greens, olive oil, onion, garlic, serrano chili, eggs, cilantro, corn tortillas
cooking.nytimes.com
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
Ingredients:
mexican crema, zest, red onion, salt, sugar, vegetable oil, cured chorizo, white onion, cilantro leaves, cumin, black beans, chicken stock, garlic, corn tortillas, monterey jack, pumpkin seeds
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Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare.
Sous vide at home with Chef John's simple stovetop technique for cooking your steak to a perfect medium-rare.
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Get Roman Popcorn Recipe from Food Network
Get Roman Popcorn Recipe from Food Network
Ingredients:
olive oil, butter, garlic, vegetable oil, popcorn kernels, parmesan, pecorino, black pepper, salt
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This honey dressing with poppy seeds is a sweet way to dress up a fruit salad or a simple green salad.
This honey dressing with poppy seeds is a sweet way to dress up a fruit salad or a simple green salad.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
Ingredients:
olive oil, green onions, button mushrooms, haddock, garlic powder, chile peppers, butter, parsley, colby, garnish
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Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup.
Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup.
Ingredients:
chicken, onions, carrots, celery, dill weed, vegetable oil, eggs, matzo meal, salt, vegetable broth
cooking.nytimes.com
This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, garlic, spanish onions, scallions, leeks, cherry peppers, penne, parsley, parmigiano reggiano
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
vegetable oil, cumin, red pepper flakes, beef, fat, cloves, onion, salt, coriander, plum tomatoes, beans