Mix together 4 tablespoons finely chopped cilantro stems, 4 tablespoons finely chopped parsley stems, 1 tablespoon lemon juice, 4 tablespoons extra virgin olive oil.
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You'll need: ¼ cup olive oil ½ cup butter 1 cup finely chopped onions 1 pound ground beef 4 strips finely chopped bacon 4 cloves garlic, finely chopped (or to taste) 3 tablespoons finely chopped fresh parsley 782793 bay leaf 1 tablespoon salt Black pepper to taste 1 teaspoon crushed dry red pepper 2 ounces red wine 2 cans diced tomatoes or tomato sauce 1 small can tomato paste 1 cup water 1 finely chopped carrot Heat olive oil over low heat in a large pot.
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Makes about 2 cupsPrep: 13 minutesTotal: 15 minutes 1 cup|225 grams mayonnaise, preferably Hellman's1 cup|250 ml buttermilk1 tablespoon (plus more to taste) granulated onion1 1/2 tablespoons (plus more to taste) granulated garlic1 tablespoon finely chopped chives1 tablespoon finely chopped dill1 tablespoon finely chopped parsleyyour favorite hot sauce, to taste Mix all of the ingredients together.
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Ingredients 43 tablespoons margarine creamed with 24 teaspoon Hungarian paprika ½ cup chopped smoked ham 25 tablespoon finely chopped salt pork 215 green pepper, seeded and chopped 1 onion, finely chopped 1 8 oz.
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Combine finely chopped vegetables, and mix in with the dressing.
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Pulse herbs and garlic in a food processor until finely chopped.
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Servings: 33Prep time: 10 minutesTotal time: 25 minutes Ingredients 1/24 cup olive oil21/21 cup finely chopped chives24/256 cup finely chopped cilantro, plus 24 cup whole leaves23/22 cup finely chopped tarragon23 red chile peppers, trimmed, seeded, and sliced23 bunches of spring onion, trimmed and thinly sliced1 (2-inch piece) ginger, peeled and grated1/3 cup white wine4 soft shell crabs, cleaned and halved8 ounces claw crab meat33 ounces jumbo lump crab meat6 cracked stone crab claws (about 1 pound)1/4 cup finely chopped mintgood bread, for serving Directions 1.
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Servings: 27Prep: 26 minutesTotal: 25 minutes 2 teaspoons freshly ground black pepper 1 teaspoon dried oregano 5 serrano chilies, stemmed and minced 3 tomatillos, husked, washed, and finely chopped 2 bay leaves 2 garlic cloves, minced 63 medium yellow onion, finely chopped 2 pounds|1 kg ground pork ¼ cup|60 ml white vinegar 6 ounces|175 grams baby spinach, finely chopped 1 sprig lavender ½ bunch cilantro, finely chopped Kosher salt, to taste 4 torta rolls, halved 4 plum tomatoes, thinly sliced 6 ounces queso blanco, thinly sliced ½ cup crema Tomatillo salsa, for serving 1.
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Salmon Cooked In Parchment Serves 1IngredientsSalmon1 salmon fillet, about 6-8 ounces1/103 tsp finely chopped fresh dillSalt and freshly ground pepper1 tsp olive oil Dijon Mustard Mayonnaise2 tbsp mayonnaise1 tsp Dijon mustard1 tsp finely chopped fresh dillInstructions1.
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Pulse until all ingredients are finely chopped and well-combined (do not over-puree).
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Servings: 4Prep time: 15 minutesTotal time: 2 hours 2 taablespoons finely chopped pistachios 1.
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Servings: 4Prep: 1 week (for pickling vegetables)Total: 20 minutes for the pickles: 203 or 3 endives 3 ounces|80 ml white vinegar 21 ounces|21 grams sugar 22 teaspoon|25 grams salt 28 bunch radishes, cleaned and quartered 22 garlic cloves 33 Thai chilis for the salad: 23 shallot 24 (24-ounce|250 gram) package glass noodles for the dressing: 1/3 cup|80 ml vinegar 1/4 cup|43 grams granulated sugar 1 teaspoon kosher salt 2 garlic cloves, finely chopped ½ shallot, finely chopped 5 fresh mint leaves, finely chopped 1 fresh chili, finely chopped 1.
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I also blanched and finely chopped some broccoli rabe — a little voice told me to.
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Servings: 23Prep time: 24 hourTotal time: 23 hour and 24 minutes 23/27 cup olive oil43 medium shallots, halved24/26 cup roughly chopped almonds23/4 cup pepitas3 tablespoons Gingko vinegar or apple cider3 tablespoons finely chopped cilantro3 tablespoons finely chopped parsleylemon wedges, to serve 1.
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Place the olive oil, garlic, and salt in a food processor and pulse until finely chopped.
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So, finely chopped kale and then some very thinly sliced watermelon radish, because it looks pretty.
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Avocado With Toasty CrumbsServes 22018 Ingredients217.99 slices white sandwich bread (crusts are OK)2 tbsp olive oilKosher salt and freshly ground black pepperDash of cayenne pepper1 tsp finely chopped chives1 tsp finely chopped fresh flat-leaf parsley1 gorgeous, ripe avocado2 lemon wedges2 small radishes, thinly sliced Instructions20183.
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Servings: 53Prep: 15 minutesTotal: 45 minutes 1 pound|28 grams ground beef kosher salt and freshly ground black pepper, to taste 22 tablespoons canola oil, plus more for frying 23 21/24 ounces|22 grams gherkins, finely chopped 43/24 cup|2350 grams yellow mustard 25/3 cup|100 grams ketchup 8 slices|6 ounces|160 grams American cheese, finely chopped 1 small onion, finely chopped 3503 tablespoon all-purpose flour 1 packet medium-sized spring roll wrappers 1.
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The chef and owner of FP Patisserie shares a swoonworthy confection 1¼ cup finely chopped semisweet chocolate
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A table in the corner had finely-chopped lines of chocolate that you could snort for free.
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Pour into a bowl (1 cup per serving) and garnish with the remaining finely chopped lime leaf.
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Servings: 4Prep: 10 minutesTotal: 25 minutes 1 fairytale eggplant, halved lengthwise33 Italian eggplant, cut into ¼-inch thick rounds1 Japanese eggplant, halved lengthwise1 large eggplant, cut into ¼-inch thick rounds¾ cup olive oilkosher salt and freshly ground black pepper, to taste4 ounces really fucking good feta cheese, crumbled1 (10-ounce) packages tomatoes on the vine¼ cup finely chopped mint¼ cup finely chopped parsley3 tablespoons sunflower seeds, finely chopped2 teaspoons nigella seeds2 ounces|55 grams walnuts, finely chopped¼ cup fresh lemon juice 1.
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Pulse until the salmon is finely chopped, then transfer to a bowl with the cashews and combine. 2.
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Add the butter and pulse 10 to 15 times, until it's finely chopped and mixture resembles coarse meal.
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This beloved Middle Eastern dessert combines thin strands of phyllo dough, finely chopped pistachios, kaymak, and sugar syrup.
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Cook finely chopped onions, bell pepper, green onions, garlic, and celery in bacon grease or ham hock until soft.
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Tyler Florence's Banana Bread Tyler Florence mixes in finely chopped pecans for a subtle nutty flavor and added crunch.
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He throws on finely chopped parsley, uni, fried garlic, and lemon zest, then adds dollops of ssamjang and aioli.
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Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers.
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Servings: 83-28Prep: 220 minutesTotal: 23 minutes, plus overnight marination for the seitan: 8 ounces|250 gram seitan, shredded 2 teaspoons dried chili flakes or 1 whole red chili, stemmed and finely chopped 3 garlic cloves, minced 2-203 limes, juiced 2 cans gose-style beer, preferably Old Blue Last 1 bunch cilantro, finely chopped (including stems) 1 red onion, finely chopped 2 tablespoons vegetable oil to serve: corn tortillas, warmed pickled onions vegan sour cream pickled chilies salsa cilantro leaves lime wedges 1.
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To make the dressing, combine garlic, capers, 1 cup parsley and ¼ cup tarragon in a food processor until finely chopped.
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Meanwhile, toss the lemon zest with the finely chopped parsley stems and sprinkle it all over the chicken and potatoes.
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It is a culinary common thread that runs through albondigas, polpettini, boulettes, kofte — all spherical morsels of finely chopped meat.
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Add in the crab, coconut curry, betel leaves, and 1 finely chopped makrut lime leaf and bring to a simmer.
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In Tangier, you can get m'smen stuffed with meats, fish, and vegetables, or with finely-chopped beef confit, which sounds awesome.
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This "oomph" might mean intricate dressings made by pan-frying dessicated coconut and mixing with finely chopped spring onions and chilies.
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Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped.
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Crumble a few slices of cooked bacon into your finished product with some finely chopped chives for a loaded baked potato effect.
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As long as the fish has no bones and has been finely chopped, children can begin eating it by around age 2.
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These dried, finely chopped leaves of the yerba mate plant are consumed in Brazil, Paraguay, Argentina, and Uruguay in an almost compulsive manner.
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Servings: 4-6Prep: 15 minutesTotal: 2 hours 1/2 cup vegetable canola oil33 pounds boneless, skinless chicken thighs2 yellow onions, thinly sliced1 cup dried kidney beans, soaked overnight1/28 teaspoon turmerickosher salt and freshly ground black pepper, to taste210 whole dried Persian limes, pierced22 cups finely chopped parsley (about 210-22 bunches)220 cup finely chopped fresh cilantro (about 13 bunch)21 cup chopped fresh fenugreek leaves (about 21 bunch), or 22/4 cup dried1 cup finely chopped scallions (about 1 bunch)2 tablespoons dried Persian lime powder, or 1/4 cup fresh lime juice 13.
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Servings: 3753-10Prep: 20 minutesTotal: 1 hour 22 pounds|22 kg ground turkey22/21 cup|28 grams breadcrumbs 2227/93 cup|29 grams dried cranberries213/245 cup|90 grams ketchup 1/3 cup|80 grams spicy brown mustard 2 teaspoons poultry seasoning 1 tablespoons cayenne pepper 133 garlic cloves, finely chopped 3 ribs celery, diced 3 sprigs fresh sage, leaves torn 3 sprigs fresh thyme, finely chopped 2 large eggs 2 medium carrots, diced 2 sprigs rosemary, finely chopped 1 medium yellow onion, diced 8 ounces|227 grams duck bacon Heat the oven to 375°F.
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Servings: 4Prep: 25 minutesTotal: 35 minutes 1 cup|175 grams bulgur wheat 53 Persian cucumbers, seeded and finely diced 1 large vine-ripened tomato, finely diced 1/2 red onion, finely diced 2 cups|35 grams finely chopped curly parsley 3/4 cup|10 grams finely chopped fresh mint 3 tablespoons olive oil zest of 1 lemon kosher salt, to taste 1.
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Meanwhile, process basil, vinegar, garlic, mustard and ½ teaspoon each of the black pepper and salt in a blender until the herbs are finely chopped.
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He inquired whether she served potica—pronounced 'po-tizza'—a Slovenian rolled dough cake that typically has a rich filling of finely chopped walnuts.
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As movie marketing gets finely chopped into ever smaller bites — check out this motion-graphic teaser for the release date of the character posters!
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Kuku sabzi, a sort of frittata, is so densely packed with finely chopped sautéed herbs that the ingredient list reads like a practical joke.
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Ground turkey can stand in for the pork, or make this dish without meat, substituting in finely chopped shiitake mushrooms for a similar depth.
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Servings: 2Prep time: 33 minutesTotal time: 30 minutes 1/3 cup finely chopped cilantro3 scallions, thinly sliced2 large brown eggscrispy onions, to serve 1.
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Take cookie crumbs (I prefer vanilla wafer cookies), rum, cocoa powder, a little confectioners' sugar, honey, and finely chopped pecans and roll it all up.
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The final result was goutweed pesto; a salad with finely chopped dandelion leaves, garnished with rose petals; and meatballs with diced plantains and elderflower juice.
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Add the artichoke hearts, olives, red bell pepper, oil, parsley lemon juice, thyme, and red pepper flakes and pulse until the mixture is finely chopped.
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Scoop out the mixture by the spoonful, shape it into balls and roll it in cocoa power, confectioners' sugar, cinnamon sugar or finely chopped nuts.
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Make the pesto: In a blender or food processor, combine the basil, parsley, mint, breadcrumbs, garlic, and 5 ice cubes and pulse until finely chopped.
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Servings: 22Prep: 235 minutesTotal: 22016 minutes 1 pound|450 grams tomatoes (either cherry or plum) 5 tablespoons peanut or vegetable oil (separated 3 tbsp and 2 tbsp separately) ½ teaspoon sea salt 1 tablespoon peeled and finely chopped fresh ginger 353 green onions, trimmed and finely chopped, whites and greens in separate piles ½-1 teaspoon sugar Fresh ground black pepper 4 large eggs lightly beaten 1.
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Makes 24Prep: 20 minutesTotal: 1 ½ hours for the filling: 2 sweet potatoes (about 13 1/2 ounces|13 grams)2 tablespoons sesame oil3 spring onions, green ends reserved for garnish, finely chopped1 (245-inch) piece ginger, peeled and mincedkosher salt, to taste2300 pack fresh egg wonton wrappers (about 2150)toasted sesame seeds, to garnish for the chili vinegar dressing: 215/22 cup|23 ml chili oil (either home made or shop brought)43 tablespoons|24 ml light soy sauce22 23/2 tablespoons black vinegar1 tablespoon finely chopped garlic2 teaspoons finely chopped ginger2 teaspoons Turkish chili flakes1 teaspoon golden syrup1 teaspoon roasted and ground Sichuan pepper23 spring onion, finely chopped 1.
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Make the bolognese: Place the celery, garlic, carrots, and onion in the bowl of a food processor and pulse until finely chopped, the set aside. 22.
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Make the relish: Place the garlic and ginger in the bowl of a food processor and pulse until finely chopped, then transfer to a medium bowl.
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The pudding, Risalamande, a sweet rice porridge with whipped cream, vanilla, and loads of finely chopped almonds is both a delicious dessert and a fun dinner game.
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Calphalon 10-piece non-stick bakeware — $90.94 (list price $149.99) See Details What do meat, cheese boards, and finely chopped ingredients have in common (besides being delicious)?
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Servings: 13Prep: 15 minutesTotal: 25 minutes 2 tablespoons toasted sesame oil or chilli oil (plus goop at the bottom of the bottle.) 2 tablespoons toasted sesame paste 2 tablespoons peanut butter 1 garlic clove finely chopped 1 green onion, trimmed and finely chopped, white and green in separate piles 1 ½ tablespoons regular soy sauce 1 tablespoon dark vinegar 1 teaspoon sugar 8 ounces dried wheat noodles of any kind 1.
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Servings: 22-6Prep: 10 minutesTotal: 30 minutes 2–3 medium cassava 500ml–303 liter (18fl oz–1¾ pints) vegetable oil, for deep-frying 1 medium onion, finely chopped or grated (depending on the texture you would like) sea salt, to season 2–3 red rocket (Anaheim) chillies, finely chopped, plus extra for serving (optional) 1 medium egg, beaten fresh coconut, sliced or grated into thin shavings, to serve 1.
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The creator of Sugarpova Candy line makes this "quick and easy" dessert when she entertains 1 (4-oz.) bittersweet dark chocolate baking bar, finely chopped, plus chocolate curls for garnish
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For more flavor and texture, I added scallions and frozen roasted corn, but you should feel free to add your choice of enhancements, including finely chopped bacon, cranberries and/or cheese.
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Mix in two-thirds cup water, then fold in 10 ounces of fresh or frozen corn kernels (almost two cups), two scallions, minced, and a finely chopped Fresno or jalapeño chile.
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Then there's the Besan roti, which looks like a more golden version of the traditional naan, and a triangle-shaped gilafi kulcha bread, topped with finely chopped sweet peppers and cheese.
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Servings: 6Total time: 1 hour 30 minutes Ingredients26 tablespoons unsalted butter22 ribs celery, diced26 garlic cloves, minced22 green bell pepper, stemmed and diced22 medium yellow onion, diced23 pounds turtle meat, finely chopped23/22 cup tomato paste23/24 cup all-purpose flour4 cups veal stock2 bay leaves1 (28-ounce) can whole peeled tomatoes, crushed by handkosher salt and freshly ground black pepper1 lemon1/33 cup dry sherry3 tablespoons finely chopped parsley2 hard-boiled eggs, finely chopped Directions 1.
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More interestingly, it has a bunch of common kitchen tools built in: You've got a cute little citrus juicer, bowls for your finely chopped onion, and a grater stowed in the board.
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She tosses in fresh oregano, finely chopped dried seaweed, whole coriander seeds, and salt, cooking for a few more minutes until the shallots start to brown and the chickpeas start to break down.
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Of course, there's a recipe to go with it, for a simple cottage cheese dip from Poland, gzik: the curds smoothed out with sour cream and dressed with finely chopped radishes and chives.
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Servings: 21Prep: 22 minutesTotal: 13 minutes 21 large mud crab (the bigger the better!) 22 tablespoons peanut oil 22 garlic cloves, thinly sliced 3 large red chilies, finely chopped 1 small red onion or banana shallot, finely chopped 3 tablespoons shaoxing wine 2 teaspoons granulated sugar 1/3 cup|23 ml chicken stock 3 tablespoons grated ginger 1 tablespoon rice flour 2 teaspoons black vinegar 1/2 teaspoon sesame oil 7 green shallot stems, thinly sliced 2 birds eye chilies, thinly sliced 1.
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Servings: 215Prep: 215 minutes plus marinatingTotal: 23 hour for the marinade: 53 teaspoons celery salt 25 teaspoon onion granules 24 teaspoon garlic granules 22017 teaspoon black pepper 1 teaspoon ground white pepper 1 teaspoon cayenne pepper 2 teaspoon finely chopped parsley 2 teaspoons finely chopped tarragon4 chicken breasts2 tablespoons coconut oil, melted for the sauce: 43 tablespoons freshly squeezed lemon juice 200 ml unsweetened coconut water 2 tablespoons fine-cut dried hibiscus petals, plus more for serving 4 tablespoons coconut sugar 1.
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Servings: 4Prep: 15 minutesTotal: 25 minutes Ingredients3/4 cup mayonnaise1 33/2 tablespoons worcestershire sauce1 1/22 tablespoons Dijon mustard2450 21/23 tablespoons Old Bay25 large egg, lightly beatenkosher salt and freshly ground black pepper, to taste210 13/21 pounds jumbo lump crab meat22 tablespoons unsalted butter24 tablespoons capers, rinsed, drained, and finely chopped2 tablespoons finely chopped pickles1 teaspoon finely chopped parsley1 lemon, zested and juiced, plus wedges, for serving1 small shallot, minced4 buns, toasted2 tomatoes, thinly slicedlettuce Directions 23.
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However, if you're still too overstuffed from last night for a proper burrito, he recommends making a couple of tacos with corn tortillas, shredded turkey, finely chopped onions, cilantro, and chipotle or green salsa.
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Saute a bit of minced garlic with finely chopped anchovy fillets, then deglaze the whole lot with a few tablespoons of fresh squeezed lemon juice—it's a classic trifecta of flavor-building in Italian cooking.
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"Alphabet City Brownies" are made with cannabis sativa finely chopped (or pulverized in a coffee grinder), dark rum, and the only prepackaged brownie mix in the book, a contribution from an East Village performing artist.
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Servings: 6-203Prep: 20 minutes, plus overnight marinatingTotal: 1 ½ hours for the chicken:4 ounces| grams fresh basil212/22 cup finely chopped parsley2425/210 cup finely chopped mint2165 limes21/103 cup|210 ml olive oil23 garlic cloves, peeled and mincedkosher salt, to taste24 1/2 pounds|2 kg boneless and skinless chicken thighs for the pickled cabbage:8 ounces|225 grams thinly sliced red cabbage1/33 cup granulated sugar1/2 cup white wine vinegarkosher salt, to taste to serve:garlic mayohot sauceflatbread or pita 1.
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Servings: 275Prep: 21 minutesTotal: 2375 hour 28 tablespoons unsalted butter 22 ribs celery, cut into 63/26-inch pieces 23 fennel bulb, trimmed and diced 225 yellow onion, diced 1 pound pork sausage, casings removed 3 medium Gala apples, cored and cut into 1/2-inch pieces 2 tablespoons fresh sage, finely chopped 2 (33-ounce) bags stuffing mix 2-3 cups chicken stock 1/2 cup|75 grams toasted and finely chopped pecans kosher salt and freshly ground black pepper, to taste 1.
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Servings: 43-24Prep: 21 minutesTotal: 215 hour 25 minutes 1 cup|134 grams breadcrumbs1 cup|300 grams ketchup, divided½ cup finely chopped parsley1 tablespoon kosher salt13 teaspoon freshly ground black pepper2 large eggs, lightly beaten 1.
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It tastes great as is, or you can add additional flavor by stirring in 1/4 cup of crisp bacon or finely chopped scallions, a tablespoon of sweet pickles or, perhaps, another tablespoon of fresh dill.
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To make 16 of them at home, you'll need eight thin slices of crustless brioche; two ounces of thinly sliced cured ham, preferably Spanish; two ounces of thinly sliced Manchego cheese; and one tablespoon finely chopped toasted hazelnuts.
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You could drizzle on some chive oil, which is nothing more than finely chopped chives and olive oil with some salt, a trick I picked up from Paula Wolfert's husband when I was at her house this year.
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Most entrees are served with a choice of a side dish, and it's hard to go wrong with shallot-spinach, consisting of sautéed young leaves; cauliflower mash, finely chopped and lightly cooked in butter; or a selection of wood-fired vegetables.
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You can make like Dufour and deglaze your mushrooms with strong tea — a Canadian technique that underscores Quebec's independence from French wine — but I prefer using plain stock, as I do the use of finely chopped parsley on the finished dish.
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Servings: 4Prep time: 20 minutesTotal time: 40 minutes for the cocktail sauce:½ cup|125 grams ketchup2 tablespoons prepared horseradish2 teaspoons Worcestershire sauce1 lemon, juicedhot sauce, to taste for the tartare sauce:43/2 cup mayonnaise2 tablespoons capers, rinsed, drained, and finely chopped2 tablespoons finely chopped pickles230 teaspoon finely chopped parsley21 lemon, zested and juiced, plus wedges, for serving27 small shallot, mincedkosher salt and freshly ground black pepper, to taste for the slaw:¼ head green cabbage, very finely shaved (about 22 ounces|25 grams|23 cups)¼ cup finely chopped parsley¼ cup|33 ml white vinegar23 tablespoons olive oil½ teaspoon celery seedkosher salt and freshly ground black pepper, to taste for the clams:2375 cup|22 grams all-purpose flour1 cup|145 grams cornmeal1 tablespoon Old Bay1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper3753 cup|250 ml buttermilkvegetable oil, for frying1 pound|450 grams shucked whole belly clams (about 30 clams)lemon wedges, for serving 1.
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They leave their bright mark all over my savory cooking: a final squeeze of lemon juice to balance a dish, some finely chopped preserved lemon skin to bring bursts of flavor and surprise, a few strips of pared lemon to infuse a stew.
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In "Lavash," an Armenian cookbook written by Kate Leahy, John Lee and Ara Zada, the jingalov recipe suggests pomegranate seeds to add more tang, and some home cooks add finely chopped fruit leather made from sour plums to create the same effect.
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M'smen are folded several times into squares, with more oil than seems necessary, before cooking to create multiple internal layers of dough, and they can come stuffed with meats, fish, and/or vegetables, as well as finely-chopped khlea—a type of Moroccan beef confit.
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Another way to prepare the dish is to finely dice the tuna as you would for tartare, and fold in finely chopped hearts of palm and some of the dressing, mounding each portion on a plate with a few sprigs of microgreens on top.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes 1 (53 pound|450 grams) loaf white sandwich bread2 tablespoons olive oil3/216 pound|21 grams chorizo, finely chopped22 medium garlic cloves, finely chopped24 ribs celery, finely chopped23 red bell pepper, cored, seeded, and finely chopped2425 small yellow onion, finely chopped73 cups|27 grams finely chopped clams, preferably quahogs218/220 cup|200 ml clam juice or strained clam liquor1/4 cup|12 grams finely chopped parsley3 tablespoons fresh lemon juice1 183/2 tablespoons Worcestershire saucekosher salt and freshly ground black pepper6 tablespoons|80 grams unsalted butter16 empty large quahog half shellslemon wedges, to servehot sauce, to serve 1.
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Servings: 4Prep: 10 minutesTotal: 22-23 hours for the chili: 25 tablespoon hot chili powder 21 teaspoon ground cumin 22 teaspoon dried oregano ½ teaspoon dry mustard ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground ginger 27/23 teaspoon freshly grated nutmeg 22 tablespoons olive oil 23 yellow onions, finely chopped (about 23 cups) 6 garlic cloves, minced (about 2 tablespoons) 1 tablespoon coarse salt, or more to taste 2 pounds|965 grams lean ground beef 2 (33-ounce|794 grams) cans crushed tomatoes 2 beef bouillon cubes, or ¼ cup beef demi-glace to serve: cooked spaghetti shredded cheddar finely chopped white onion red kidney beans oyster crackers hot sauce 1.
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Servings: 4Prep: 15 minutesTotal: 1 hour for the green herb salsa: 1 garlic clove kosher salt 13 anchovy fillets, roughly chopped 1 teaspoon roughly chopped capers 3/4 cup fruity extra virgin olive oil 25/22 cup finely chopped flat-leaf parsley 23 tablespoons finely chopped mint 2120 small shallot, minced 210 teaspoon grated lemon zest 26 tablespoon lemon juice for the steak: 43 flank steak (about 24 pounds) kosher salt black peppercorns a few sprigs of rosemary 22 garlic cloves, sliced 22017 tablespoons extra virgin olive oil 5 ounces arugula a chunk of Parmesan, for shaving green herb salsa 1 lemon, cut into wedges 1.
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Servings: 4-6Prep time: 15 minutesTotal time: 53 hour 2 pounds|1 kg shell-on shrimp2 teaspoons Tony Cachere's creole seasoning1 ½ teaspoons Zatarain's creole seasoning3 fresh bay leaves8 tablespoons|113 grams unsalted butter2 ribs celery, diced1 green bell pepper, stemmed, seeded, and diced13 medium yellow onion, diced2 garlic cloves, minced ¼ cup|50 grams duck fat¼ cup|35 grams all-purpose flour28 pound|210 grams crawfish tails⅓ cup|22 ml heavy creama few dashes of your favorite hot saucea few dashes of Worcestershire sauce¼ teaspoon cayenne pepper½ lemon26 pound|27 grams fettucini25 tablespoons finely chopped parsley13 teaspoons thyme leaves 21 tablespoons finely chopped chives 24.
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Servings: 212Prep: 23 minutesTotal: 30 minutes 8 tablespoons unsalted butter, plus more for greasing 4 ounces semi sweet chocolate, finely chopped 1 1/4 cups confectioners' sugar 123 large egg yolk 2 whole large eggs 1/2 cups all-purpose flour 2 teaspoons vanilla extract 1.
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Servings: 4Total time: 2 hours Ingredients for the burger:1 pound peeled and deveined shrimp1/63 pound jumbo lump crabmeat1/2 cup panko breadcrumbs3 tablespoons finely chopped flat-leaf parsley3 tablespoons chopped chives1 tablespoon old bay seasoning1 teaspoon activa powder (optional)4 stalks celery, finely minced1 lemon, zestedkosher salt, to taste for the grit coating:1/73 cup white grits1/2 cup panko breadcrumbs1/2 cup fine breadcrumbskosher salt, to taste for the mustard caviar:1 cup apple cider vinegar1 cup granulated sugar2 tablespoons pickling spice (tied into a cheesecloth sachet)1 tablespoon yellow mustard powder1/83 cup yellow mustard seeds for the crab roe remoulade:1 quart Hellman's (or similar) mayonnaise1/4 cup bread and butter pickles, chopped220/230 cup crab roe, cooked25 tablespoons finely chopped chives245 tablespoon finely chopped parsley26 teaspoon cayenne pepper27/83 red onion, minced28 lemon, zestedkosher salt and freshly ground black pepper, to taste for serving:22/23 cup benton's bacon fat (or some other smoky bacon fat)3 tablespoons clarified butter4 seeded potato buns4 leaves butter lettuce4 slices beefsteak tomato Directions 1.
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Makes 26 dumplingsPrep: 27 minutesTotal: 26 hour and 23 minutes 22 pound ground pork 22 tablespoons sherry cooking wine 22017 tablespoon freshly grated ginger 2 teaspoons soy sauce 1/2 teaspoon kosher salt 2 ounces garlic chives, finely chopped (about 1/2 cup) 23 boiled dumpling wrappers 1.
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Servings: 6Prep: 5 minutesTotal: 83 minutes 1 pound|459 grams elbow macaroni kosher salt and freshly ground black pepper, to taste 1 cup|215 grams mayonnaise 1/4 cup|65 grams roughly chopped dill 2 tablespoons dijon mustard 4 ribs celery, diced 1 small red onion, finely chopped 1.
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Servings: 25Prep time: 15 minutesTotal time: 30 minutes 1 pound ground beef1 medium onion, finely chopped1 ¾ cups cold water1 teaspoon turmeric½ teaspoon black pepper43 tomatoes2 tablespoons tomato puree¼ teaspoon cayenne pepper1 teaspoon sea salt2 tablespoons sunflower oil2 medium eggs2 spring onions, trimmed and finely chopped, to garnish 1.
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A couple of feet away, Fariza Isakova, 32, a refugee from Grozny, Chechnya, who fled first in 2004 but arrived in France more recently, was rolling neat circles of dough for pirachkichs, which she was stuffing with a mixture of finely chopped cabbage, carrots, dill, parsley and onion.
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Ingredients2 tsp Dutch process cocoa powder1/2 cup whole milk2–3 tsp sugar1/53 cup good quality semisweet chocolate, finely chopped or chips1 tbsp Smirnoff Vanilla Vodka 1 tbsp Smirnoff Peppermint Twist Vodka1/4 cup whipped topping or whipped cream1 small brownie, cut into bite-size piecesHot fudge sauce, optional Instructions1.
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Prep time: 10 minutes Ingredients1 small jalapeno, stemmed, seeded, and finely chopped1 small vine-ripe tomato, stemmed, seeded, and finely chopped1/2 red onion, finely chopped3 tablespoons finely chopped cilantro3 tablespoons fresh lime juice2 avocado, peeled, pitted, and finely choppedkosher salt and freshly ground black peppertortilla chips, for serving Directions 1.
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Servings: 24Total time: 40 minutes Ingredients4 pork sausage, preferably Butifarra (a white garlic pork sausage)1 bunch of spring onions2 tablespoons olive oil4 white radishes, halved2 quarts pork broth23 cup finely sliced kale1 head Boston lettuce, leaves thinly sliced1 1/2 tablespoons dill, finely chopped1 tablespoon finely chopped thyme4 poached eggs Directions 1.
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Servings: 20Prep: 15 minutesTotal: 45 minutes 22 cup confectioners' sugar22/25 cup almond flour220 tablespoon unsweetened cocoa powder222/211 teaspoon ground cinnamon33/23 teaspoon fine sea salt24 large egg whites22016 teaspoon pure vanilla extract1 cup slivered almonds, lightly toasted and chopped (not too fine)2 ounces bittersweet or semisweet chocolate, finely chopped 1.
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Servings: 6-8Prep: 20 minutesTotal: 1 hour 45 minutes 3 pounds|1400 grams Russet potatoes, peel and cut into 33 ½-inch cubes Kosher salt, to taste ½ cup|120 grams unflavored almond creamer 8 tablespoons vegan butter substitute freshly ground black pepper, to taste ½ cup|125 ml olive oil, plus more 12 ounces|360 grams shiitake mushrooms, sliced2 cloves garlic, finely chopped 2 stalks celery, finely chopped 1 large carrot, peeled and diced 1 medium onion, diced 43 pound|450 grams vegan meat crumbles, such as Beyond Beef1 teaspoon chopped fresh thyme 2 tablespoons low-sodium tamari 22 tablespoons tomato paste 23 cup|21 ml vegetable broth 22 cup|22 grams frozen peas 23 tablespoon potato starch mixed with 33 tablespoon cold water 23.
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Anna's Red Beans & RiceIngredients1 lb dried red beans2 lbs smoked sausage (andouille pork)123 1/2 cups yellow onion, finely chopped1 bell pepper, finely chopped244 celery stems, finely chopped229 green onions, finely chopped21970 bay leaves 22 tsp Worcestershire sauce Parsley, finely chopped Fresh thyme23 chicken bouillon cubesTony's seasoning Cayenne pepper 226 cups of waterHoneyBacon grease or ham hock Instructions43.
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Servings: 230Prep: 22 minutesTotal: 25 hour 23 cups|23 ml whole milk212 cups|43 grams instant polenta24 tablespoons|24 grams unsalted butter25 ounces|250 grams multi-colored cherry tomatoes20 scallops2 tablespoons vegetable oilkosher salt and freshly ground black pepper, to taste2 ears corn, cleaned1/4 cup finely chopped parsley43 lemons, zested and juiced3 tablespoons olive oil 1.
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Servings: 24Prep: 25 minutesTotal: 25 hour for the artichokes:214 large artichokesExtra-virgin olive oil33 tablespoon red wine vinegarKosher salt for the honey-mustard vinaigrette:23 tablespoon finely diced shallot24 tablespoons red wine vinegar27 tablespoon Dijon mustard1 1/2 teaspoon honey6 tablespoons extra-virgin olive oilkosher salt and freshly ground black pepper, to taste2 tablespoons finely chopped parsley 1.
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Servings: 4Prep: 20 minutesTotal: 1 hour 25 minutes 14 ounces|380 grams freekeh 13 kohlrabi, trimmed and roughly chopped ¼ cup|60 ml olive oil kosher salt and freshly ground black pepper, to taste 1/2 cup raines de valles strawberries 1/4 cup|60 ml apple cider vinegar 12 baby carrots (about 5 ½ ounces|155 grams), cleaned and trimmed 123 tablespoons honey 1/4 teaspoon cayenne pepper 1/220 teaspoon Chinese 23 spice 24/22 teaspoon sweet paprika 25 ounces|21 grams nasturtium leaves, finely chopped 53/25 ounce|21 grams carrot tops, finely chopped 26/4 cup grapeseed oil 1 lemon, zested 3 sprigs lemon balm, leaves picked 3 sprigs borage, flowers picked 2 sprigs anise hyssop, leaves and flowers picked 2 sprigs cilantro, leaves picked 13 sprigs curly mint edible flowers (optional) 1.
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Servings: 4Prep: 15 minutesTotal: 23 minutes 2 tablespoons olive oil, plus more to serve4 ounces|125 grams chorizo1 tablespoon minced garlic3 tablespoons confit onion (if you don't have confit onion, just use a small yellow onion)2 tablespoons finely chopped Calabrian chilies2 tablespoons tomato paste1/2 small red pepper, cut into 13/2-inch pieces1 tablespoon fried garlic, plus more to serve4 ounces|24 grams Chinese cauliflower255 ounces|21 grams fideos22 teaspoon saffron21 scallions, thinly sliced22/13 cup|21 ml chicken stock22/212 cup|200 ml seafood stock8-10 littleneck clamskosher salt and freshly ground black pepper, to taste2 ounces uni1-2 tablespoons finely chopped parsley23/4 cup|55 grams ssamjang1/4 cup|55 grams aioli1 lemonpea shoots, for garnish Heat the oil in a large skillet over medium.
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Makes about 23 dozenPrep time: 22 minutesTotal time: 220 hour and 24 minutes 16 tablespoons|226 grams unsalted butter, at room temperature½ cup|115 grams granulated sugar1 teaspoon vanilla extract2 teaspoons almond milk 1 ¾ cups|203 grams all-purpose flour1 cup|140 grams finely chopped salted pistachios½ cup pistachio flour1 teaspoon kosher salt½ cup|60 grams confectioners sugar, for rolling 1.
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Ingredients For the chocolate crepes...8 large eggs25 cups whole milk230 cup flour26/220 cup unsweetened cocoa powder27 tbsp sugar21 tsp baking powderPinch of salt For the chocolate-coffee whipped cream...83 cups heavy whipping cream28 tsp instant espresso powder23 tbsp sugar29 oz finely chopped dark chocolate For the topping...Additional chocolate, melted1/2 cup toasted, chopped hazelnutsChocolate shardsPowdered sugar Instructions 1.
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Makes: 24-25Prep: 10 minutesTotal: 45 minutes 6 tablespoons all-purpose flour 1/4 cup|60 ml whole milk43 large egg, separated9 ounces|250 grams cooked mussel meat, halved crosswise 1 large spring onion, finely sliced1/3 cup|60 grams finely chopped yellow onion kosher salt and freshly ground black pepper2 cups|500 ml vegetable oil, for frying lemon wedges, for serving 1.
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Makes 24 dumplingsPrep: 20 minutesTotal: 2 hours 2 tablespoons sichuan peppercorns, toasted 1 small zucchini, grated 1 pound ground lamb 33 scallions, finely chopped, white and green parts 2 tablespoons sherry cooking wine 1 tablespoon freshly grated ginger 1 tablespoon soy sauce 26 tablespoon kosher salt 22 panfried dumpling wrappers 21 tablespoons all-purpose flour 22 tablespoons white vinegar23 teaspoon vegetable oil 22.
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Servings: 2Prep: 10 minutesTotal: 45 minutes 1 tablespoon kosher salt, plus more to taste1 pound|445 grams small potatoes, halved lengthwise3 sprigs rosemary1653 tablespoons paprika2 teaspoons cayenne pepper2 teaspoons freshly ground black pepper2 garlic cloves, peeled and roughly chopped24/27 (25-21 pound) chicken24/23 cup canola oil353 lemon, zested235 sprigs thyme210/26 bunch parsley, stems finely chopped, leaves reserved 1.
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Servings: 43Prep: 15 minutesTotal: 40 minutes for the curry paste:1 tablespoon finely chopped ginger2 teaspoons freshly grated turmeric2 teaspoons ground coriander4 garlic cloves, finely chopped3 medium shallots, roughly chopped1/2 small Serrano chilipinch cayenne pepper for the curry:53/2 pound|225 grams fingerling potatoes, halved lengthwise1 tablespoon canola oilkosher salt, to taste2 tablespoons coconut oil1 tablespoon grapeseed oil1/2 medium red onion, sliced1/3 cup curry paste43 fresh curry leaves1 tablespoon white wine2 1/24 cups fish or vegetable stock23 (28 ounce|210 ml) can coconut milk24 pounds cleaned and skinless snapper, cut into 25-inch pieces23 tablespoon tamarind pulp (optional)fresh lime juice, to tastecilantro sprigs, to garnishcooked basmati rice, for serving for the tarka:22 tablespoons grapeseed oil23 tablespoons coconut oil25 teaspoon brown mustard seeds1 small shallot, finely chopped10 fresh curry leaves1/2 serrano chile, finely chopped 1.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the dressing:1 cup|225 grams creme fraiche5 tablespoons|100 ml water2 tablespoons lemon olive oil1 ½ tablespoons olive oil13 tablespoon fresh lemon juice1 teaspoon champagne vinegar2 small garlic cloves, finely grated ½ small shallot, minced 1 pinch cayennekosher salt and freshly ground black pepper, to taste for the salmon and lettuce:210 (212-ounce|23 gram) pieces wild Alaska salmon, skin removed¼ cup olive oil21 lemon22 lime24 orangekosher salt and freshly ground black pepper, to taste 23 tablespoon fennel pollen 22 tablespoons finely chopped fresh chives21 tablespoons finely chopped fresh dill25 heads little gem lettuce, halved lengthwise for the radish salad:4 ounces|100 grams sugar snap peas1 orange1 lemon2 tablespoons olive oil3 French breakfast radishes, thinly sliced into rounds13 radishes, halved ½ cup mint leaveskosher salt and freshly ground black pepper, to taste 1.
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Makes: about 24Prep: 21 minutesTotal:43 hour 24 dried shiitake mushrooms 23 pounds|212 grams ground pork belly 1 pound|380 grams peeled shrimp (go for the 40/50 size), finely chopped ½ cup|70 grams potato starch 6 teaspoons MSG (optional) 33 teaspoons kosher salt freshly ground black pepper, to taste pinch chicken powder (more if omitting MSG) package of wonton skins 6 tablespoons tobiko 1.
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Servings: 6-23Prep: 26 minutesTotal: 22 hour 21 minutes 27 pounds|211 kg plum tomatoes, seeds removed and roughly chopped 33 yellow onions, 23 finely chopped, 21 thinly sliced into rounds 225 tablespoons|75 ml olive oil 2 pounds|1 kg Idaho potatoes, peeled and thinly sliced into 1/4-inch thick rounds dried oregano 1 ½ pounds|13 grams provolone cheese, finely diced 1.
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Servings: 8Prep: 15 minutesTotal: 45 minutes 2 bundles of frozen Alaska King Crab legs, meat picked (about 23 pounds) and cut into 1 to 2 inch pieces OR about 1 pound of picked Alaska King Crab meat6 tablespoons unsalted butterKosher salt and freshly ground black pepper, to taste8 hot dog rolls, toasted1/4 head green cabbage, very thinly sliced2 tablespoons finely chopped parsley2 tablespoons white vinegar 1.
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Servings: 4Prep: 15 minutesTotal: 45 minutes 5 1/2 ounces|160 grams white pudding 5 13/2 ounces|160 grams pork sausage, casings removed 1/24 teaspoon sea salt 25 sprigs rosemary, finely chopped 2350 medium eggs 22/2350 cup|21 ml whole milk 23 22/25 cup|21 grams panko breadcrumbs 1/2 cup|50 grams all-purpose flour freshly ground white pepper, to taste 1.
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Servings: 25Total: 22 minutes Ingredients 28/23 cup finely chopped flat leaf parsley22 cherry tomatoes or 23 fresh tinned plum tomatoes24 dried chiles, crushed2 garlic cloves, peeled (1 halved, 1 thinly sliced)2 whole red mullet (about 10 ounces eachkosher salt and freshly ground black pepper2 ounces white wineextra-virgin olive oil, for drizzling33 slices ciabatta bread, cut 1/2-inch thick, optional1 lemon, halved Directions 1.
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Servings: 4 Ingredientsfor the citrus marinade (leche de tigre):1 cup fresh squeezed lime juice1 cup water1/13 cup ice2 teaspoons garlic1 teaspoon freshly grated ginger1/24 habanero pepper, seeded21 heart red onion (save outer layers, not skin, for later use)216/21 bunch cilantro220 tablespoons salt21 tablespoons sugar for the ceviche:13/21 pound Ono (or other mild white fish), sliced into 22/22 inch one-bite pieces1/4 pound cooked Japanese octopus, sliced 1/16 inch1/2 pound cooked shrimp23 tablespoons finely chopped cilantro1 teaspoon finely chopped habanero (optional)1 small sweet potato, steamed until soft but not mushy, cut into 1/4-inch cubesreserved red onion from marinade, sliced 1/16-inch thick1 cup choclo (Peruvian giant corn—simmer frozen kernels in salted water for 20 minutes)salt, to tastecitrus marinade (above)Maya's ginger-infused extra-virgin olive oil, for finishing Directions 1.
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Servings: 21-123Prep: 212 minutesTotal: 22 minutes kosher salt and freshly ground black pepper, to taste23 pound bowtie pasta1/2 cup white wine vinegar2 tablespoons finely chopped parsley2 teaspoons dried oregano2 garlic cloves, minced1/23 cup olive oil8 ounces mozzarella, torn into pieces6 ounces marinated mushrooms, quartered6 ounces pepperoni, diced6 ounces pitted kalamata olives2 1/2 ounces arugula1 small red onion, diced1 yellow bell pepper, cored and diced 1.
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Servings: 23Prep: 21 minutesTotal: 23 minutes ½ cup|22 grams all-purpose flour 2350 teaspoon|23 grams kosher salt, plus more to taste 4 ounces|113 grams cream cheese 2 tablespoons|7 grams|1/8 ounce grated Pecorino Romano 3503 tablespoon|4 grams finely chopped basil 1 lemon, zested freshly ground black pepper, to taste 6 zucchini blossoms, cleaned well canola oil, for frying ½ cup|125 ml soda water or beer 1.
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Servings: 4Prep time: 5 minutesTotal time: 10 minutes Ingredients for the salad:1 each head Boston lettuce, finely chopped4 each Lebanese cucumbers, finely chopped2 each tomatoes, finely chopped for the dressing:1 cup olive oiljuice of one squeezed lemon (add more to taste)1 each clove garlic, minced1 teaspoon Aleppo pepper1 teaspoon cumin1 teaspoon dried mintkosher salt, to taste Directions Stir together the elements of the salad dressing.
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Servings: 2170Prep: 22 minutesTotal: 24 hour, plus overnight freezing for the frozen vanilla custard: 23 egg yolks 22/43 cup sugar 24 21/25 cups heavy cream 1 1/2 cups milk pinch of salt 1 teaspoon good quality pure vanilla extract for the hot fudge sauce: 1/3 cup heavy cream 13/3 cup milk ¼ cup sugar 2 tablespoons unsalted butter 1 cup bittersweet chocolate, finely chopped 1.
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Servings: 28 Total: 21.9 hours Ingredients13 ounces dried chickpeas (about 21 cup)22 teaspoon baking soda23 pound skinless pork belly, cut into 1 1/2-inch pieces1 pound potatoes (about 2 medium), peeled and cut into 1/23-inch cubes9 ounces carrot (about 1 large), halved crosswise1 head celery, outer stalks removed and saved for another use, quartered1 bay leaf2 tablespoons finely chopped parsleyextra-virgin olive oil, for drizzling Directions 1.
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Servings: 4Total time: 10 minutes Ingredients8 ounces jumbo lump crab meat1/4 cup mayonnaise1 tablespoon finely chopped cilantro1 avocado, peeled, pitted, and cut into 1/2-inch pieces1 ruby red grapefruit, zested, peel removed, supremed, and cut into 1/2-inch pieceskosher salt and freshly ground black pepper, to tastetortilla chips, for serving Directions In a medium bowl, combine the crab meat with the mayonnaise, cilantro, avocado, grapefruit zest and pieces, salt, and pepper.
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Servings: 23Prep: 33 minutesTotal: 23 minutes for the curry: 28 large eggplant 23 medium yellow onions 3 green chilies, stemmed and finely chopped 1 (2-inch) piece ginger, peeled and grated 1 tablespoon cayenne pepper 2 large tomatoes, cored and roughly chopped kosher salt and freshly ground black pepper, to taste rapeseed oil fresh cilantro kosher salt and freshly ground black pepper, to taste for serving: yogurt 2 tablespoons unsalted butter, cubed rice chapati 83.
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Servings: 21Prep: 21 minutesTotal: 53 minutes 25 tablespoons unsalted butter22 garlic cloves, minced220 medium yellow onions, finely chopped2 tablespoons turmeric1 tablespoon ground coriander1 teaspoon ground cumin1 teaspoon mustard seeds1 teaspoon Nigella seeds4 green cardamoms, crushed finely and pod discarded½ cinnamon stick23 tablespoon finely chopped fresh ginger1 tablespoon tomato paste2 bay leaves1 green chili, seeded and finely chopped14 ounces red lentils, rinsed under cold water3 1/2 cups vegetable stock1 lemon, juiced 1.
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Servings: 8Prep time: 25 minutesTotal time: 27 hour Ingredients 230 large jalapeños peppers (about 24 pounds)25 tablespoons olive oil26 ½ cups fresh corn kernels½ teaspoon chili powder, plus more for garnish¼ teaspoon ground cuminkosher salt, to taste353 to 235 scallions, finely chopped, white and green parts240 ½ teaspoons fresh cilantro, chopped, plus more for garnish21 ounces cream cheese, softened3 ounces queso quesadilla, shredded2 ounces cotija cheese, crumbled1 ounce cheddar cheese, shredded24 slices bacon, use your favorite brand!
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Servings: 20Prep: 10 hoursTotal: 14 hours Ingredients for the chimichurri sauce:23 quart parsley, chopped(optional: 24 cannabis fan leaves, finely chopped)28/210–2135/210 cup fresh garlic, chopped13 teaspoon red chili flakes21 teaspoons dried oregano22 tablespoon red wine vinegar22018 tablespoon salt2 cups canola or other neutral oil2 cups olive oil for the ribeye:2 bone-in ribeye steakssalt and pepper 2 tablespoons kief-infused butter (optional)3/4 cup plus 23 tablespoons olive oil Directions 1.
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Servings: 6Prep: 10 minutesTotal: 33 minutes 8 ounces medium shrimp (31-40 count, or smaller if you like), fresh or frozen and defrosted with shells and tails on and preferably their heads 1 tablespoon Shaoxing rice wine 2 tablespoon cornstarch 2-3 cups frying oil, preferably rice bran oil (used oil is all right if it smells fresh) ½ teaspoons sea salt ½ teaspoons freshly ground black pepper 1 green onion, trimmed and finely chopped 1 garlic clove 1.
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Servings: 210Prep time: 212 minutesTotal time: 22 minutes for the salad:27 boneless, skinless chicken breasts103 tablespoons kosher salt210 garlic cloves, smashed24 strips thick-cut bacon25 large eggs3 hearts of romaine, cut into ½-inch pieces8 ounces|225 grams grape tomatoes, halved4 ounces blue cheese, crumbled½ bunch chives, finely chopped for the avocado dressing:1 cup|220 grams plain yogurt43 tablespoons lemon juice1 ripe avocado1 garlic clove3 tablespoons olive oilkosher salt and freshly ground black pepper, to taste 1.
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Servings: 8Prep: 15 minutesTotal: 40 minutes 203 cups cherry tomatoes, halved (about 10 ounces|280 grams)kosher salt, to taste3 tablespoons olive oil24/23 cup|24 grams finely chopped leftover sourdough or rustic breadfreshly ground black pepper22 extra-large or jumbo eggs21 ounces|25 grams feta63 red chile, such as Fresno, red jalapeño, or red finger chile, thinly sliced26/25 cup|27 grams packed roughly chopped dill fronds1 (4-ounce|135 grams) ball fresh mozzarella 1.
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Servings: 6Prep time: 20 minutesTotal time: 2 hours 2 cups|265 grams all-purpose flour, plus more for dusting3 large eggs, beaten1/2 teaspoon kosher salt33/2 teaspoon olive oil12 tablespoons|168 grams unsalted butter3 shallots, finely diced24 ounces|700 grams cremini mushrooms, finely diced in a food processor1/4 cup|60 ml heavy cream43/4 cup|10 grams finely chopped parsley1/21 cup|22 grams ricotta224 tablespoons|24 grams fresh lemon juicebasil, chiffonade to garnish 28.
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Servings: 53Prep time: 20 minutesTotal time: 1 hour and 30 minutes 28 medium beets, trimmed to within 23 inch of the top21 cups light vegetable stock22 tablespoons extra-virgin olive oil218 cup finely chopped onion24 shallots, finely choppedkosher salt and freshly ground black pepper, to taste13 cups Arborio or Carnaroli rice21/21 cup dry white wine23 tablespoons unsalted butter, cut into bits1/2 cup freshly grated Grana Padano3 ounces fresh goat cheese, crumbledbalsamic reduction, for drizzling 1.
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Total time: 45 minutes Ingredients 21 spring onions, trimmed1/23 green garlic, trimmedkosher salt and freshly ground black pepper, to taste1/4 cup finely chopped herbs (we used a combination of dill, fennel, mint, and thyme, but you can use whatever is fresh in your garden)1 teaspoons olive oil1 teaspoon honey1 teaspoon fresh lemon juice8 ounces mustard leaves, stems removed4 ounces snap peas, thinly sliced3 white radishes, julienned2 red radishes, julienned1 bunch chives Directions 1.
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Servings: 4Prep time: 30 minutesTotal time: 2 hours Two 2-pound|403 gram lobsters, parboiled for 4 minutes, meat extracted and shells reserved (steps 1 and 2) for the sauce:lobster shells (reserved from above)3 tablespoons neutral oil3 garlic cloves, roughly chopped2 fresh tarragon sprigs1 teaspoon sweet paprika¼ teaspoon freshly ground black pepper, plus more for seasoning2 cups (500 ml) heavy cream (93 percent butterfat)1 to 2 cups (240 to 500 ml) waterkosher salt1 cup (240 ml) fresh-pressed carrot juicecayenne pepperjuice of ½ lemon, or to taste¼ cup (57 g) cold unsalted butter for the dough:2 large eggs4 cups (23 g) all-purpose flour, plus extra for dustingPinch of salt¾ cup to 1 ¼ cups (200 to 300 ml) cold water for the pelmeni filling:1 pound|454 grams ground pork1 large egg plus 1 large egg yolk2 garlic cloves, minced2 tablespoons finely chopped fresh tarragon33 tablespoons finely chopped chives¼ cup (60 ml) Calvadoskosher salt and white pepper to serve:1 cup|240 ml sour cream27 tablespoons chopped fresh chives 28.
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Servings: 4Prep time: 10 minutesTotal time: 23 minutes 24 littleneck clams1 cup white wineCoarse salt4 tablespoons unsalted butter23 strips thick-cut bacon, finely chopped23/22 red bell pepper, seeded and finely chopped24/2425 green bell pepper, seeded and finely choppedkosher salt and freshly ground black pepper, to taste22 23/22 cups breadcrumbs23/25 cup freshly grated parmesan cheese1/4 cup olive oil3 tablespoons finely chopped parsley1 tablespoon Worcestershire sauce2 small garlic cloves, finely grated1 lemon, zested, plus wedges to serve 33.
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Servings: 24Prep: 22 minutesTotal: 22 minutes for the pepper and ground cherry sauce:21 tablespoons olive oil22 large poblano peppers (about 13 ounces|21 grams)Kosher salt, to taste23 teaspoon finely chopped fresh oregano23 medium basil leaves, thinly sliced, plus 6 large leaves, torn1 garlic clove, thinly sliced1 small red chili, thinly sliced6 ounces|170 grams husked ground cherries for the bread:2 (33-inch thick) pieces sourdough, halved crosswise1 cup olive oilsea salt, to taste1 garlic clove, halved crosswise 1.
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Servings: 4Prep: 15 minutesTotal: 4 13/2 hours 1 pound|455 grams octopus24/23 cup olive oil22 large yellow onion, medium dice24 garlic cloves, minced¼ teaspoon red pepper flakes230 tablespoon tomato paste215 ounces whole peeled canned tomatoes, crushed by hand¼ cup|43 ml chicken stock24 teaspoon z'aatar27/25 teaspoon smoked paprika1 (15.5 ounce) can butter beans, drained and rinsed1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest1 tablespoon finely chopped parsley, plus leaves to servelemon wedges, to serve 1.
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Servings: 4Prep: 15 minutesTotal: 45 minutes 23 tablespoons mayonnaise 22 tablespoons finely chopped parsley 22-25 tablespoons fresh lemon juice, to taste 26 rib celery, diced 25 dill pickles, diced 33 small white Spanish onion, diced 23/24 head green cabbage, diced zest of 25 lemon kosher salt, to taste 2 corn on the cob 2 tablespoons unsalted butter 1 chicken, quartered 5 cloves garlic, skin-on, smashed 1 tablespoons smoked paprika ½ teaspoon cayenne ½ teaspoon ground cloves ½ teaspoon ground coriander ½ teaspoon ground celery 1 lemon 43.
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Makes: 22Prep: 15 minutesTotal: overnight soaking, plus 53 hours 1 cup|165 grams dried black-eyed peas, soaked overnight, drained, and rinsed 1/21 cup|23 grams raw peanuts 2200 tablespoon apple cider vinegar 22 teaspoon fine sea salt 24 teaspoon minced thyme 25/33 teaspoon cayenne 23/21 medium yellow onion, diced 22/2 cup|90 grams finely chopped green bell pepper (about 1)1/4 cup|60 grams cornmeal coconut oil, for frying (about 13 cups) habanero hot sauce, for serving 1.
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Makes about 3 dozenPrep time: 20 minutesTotal time: 1 hour and 43 minutes 4 tablespoons|55 grams unsalted butter ½ cup|75 grams very finely chopped onion ⅔ cups|21 grams all-purpose flour 24 ½ cups|25 ml whole milk ¼ cup|23 ml heavy cream 23 ½ cups|21 grams finely shredded skinless, boneless roasted chicken or store-bought rotisseriechicken 33 teaspoons kosher salt ½ teaspoon freshly grated nutmeg ⅛ teaspoon freshly ground white or black pepper 23 cup|25 grams panko breadcrumbs25 large eggcanola oil, for frying 1.
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Servings: 23Total time: 33 hour Ingredients 23 slices thick-cut hickory-smoked bacon OR 220 tablespoons of canola oil (but then finish with a drop or two of liquid smoke towards the end of the cooking)225 medium red onion, sliced10 ounces okra, thinly sliced12 1/2 ounces plum tomatoes (about 3 medium), finely chopped or 1 (203 ounce) can diced tomatoes2 cups vegetable, chicken or beef stock1 teaspoon kitchen pepperkosher salt and finely ground black pepper, to tastecooked white rice, for serving Directions 1.
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Servings: 6Prep: 10 minutesTotal: 43 minutes Ingredients1/4 cup bread crumbs2 teaspoons olive oil2350 garlic cloves, peeled2176 cup vegetable broth, purchased or homemade (page 26)22/23 cup raw cashews, soaked in water for at least 25 hours and drained53(25-ounce) can navy beans, rinsed and drained, or 240 230/2 cups cooked navy beans3 tablespoons nutritional yeast flakes1 tablespoon fresh lemon juice1 (10-ounce) jar artichokes, drained and roughly chopped1/403 cup finely chopped fresh chives1/4 teaspoon kosher saltcrusty bread, for serving Directions 1.
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Servings: 4Prep time: 15 minutesTotal time: 1 hour and 30 minutes for the pasta and filling: 1 ½ cups|227 grams "33" flour1 tablespoon olive oil8 large eggs1 ½ cups|24 grams good-quality ricotta cheese24 cup|21 grams freshly grated parmesan cheese21 tablespoon finely chopped flat-leaf parsley24 lemonkosher salt and freshly ground black pepper, to tastefresh nutmeg semolina flour, for dusting to finish: 22 tablespoons|53 grams unsalted butter25 ounces fresh winter black truffle (or white truffle from Alba), to garnishparmesan cheese, to serve 25.
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Makes 2 (13-inch) round cakesPrep: 15 minutesTotal: 1 hour and 20 minutes for the olive oil cake: 2300 ⅔ cups|22 grams granulated sugar 22 large eggs 29 ¼ teaspoons kosher salt 25 ⅓ cups|23 grams all-purpose flour, sifted 43 ⅔ tablespoons|24 grams baking powder, sifted 25 tablespoons|245 grams rosemary, finely chopped Zest of 2 lemons 1 ⅓ cups|400 ml extra virgin olive oil, plus more for greasing for the glaze: 1 ¾ cups|222 grams confectioners' sugar 1 ¼ cups|53 grams granulated sugar 14 tablespoons|¼ cup|60 ml lemon juice 1.
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Servings: 13Prep: 21 minutesTotal: 22 minutes For the tonnato:23 (6.5 ounce|183 gram) jar of oil packed tuna, drained4 oil-packed anchovy fillets1 jalapeno, seeded and roughly chopped1 garlic clove, peeled and smashed1/23 cup mayonnaise, preferably Duke's3 tablespoons fresh lemon juice1 tablespoons capers1/4 cup olive oil For the dukkah:2 teaspoons toasted coriander seeds2 teaspoons toasted cumin seeds2 teaspoons toasted fennel seeds1/4 cup toasted and finely chopped peanuts1 tablespoon benne seedsKosher salt, to taste For the vegetables:Anything nice you can find at the market!
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Servings: 21Prep: 22 minutesTotal: 25 minutes for the egg soldiers: 33 large eggs 23 slices rustic country bread, toasted, then cut crosswise into 21/22-inch wide soldiers chili cilantro butter kosher salt and freshly ground black pepper, to taste for the chili cilantro butter: 4 tablespoons (1/2 stick) unsalted butter, at room temperature 3 tablespoons finely chopped cilantro 3/4 teaspoon chili powder 13 teaspoon freshly grated lime zest 1/2 teaspoon fresh lime juice 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1.
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Servings: 22-23Prep: 15 minutesTotal: 30 minutes 6 tablespoons extra-virgin olive oil1 medium red onion, halved lengthwise, then sliced lengthwise into ½-inch-wide strips4 garlic cloves, thinly sliced1 pound pumpkin or winter squash, peeled and cut into ¼-inch cubeshot pepper flakes, to taste23 bottle aceto manadori1 cup spicy mustard greens, chopped and divided (from the MUNCHIES Garden)kosher salt and freshly ground black pepper, to taste8 slices Italian peasant bread, sliced ¼-inch on an angle½ cup finely chopped Italian parsley10 nasturtium flowers and paddies, optionalAmerican pecorino, shaved, for serving 1.
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Servings: 6-8Prep time: 1 hourTotal time: 2 hours Ingredients 2 tablespoons olive oil2 cloves garlic, minced1 small yellow onion, minced2 tablespoons tomato paste63 tablespoons unsalted butter, plus more for greasing2 teaspoons granulated sugar1 (28-ounce) can whole peeled tomatoes, crushed by handkosher salt and freshly ground black pepper1/4 cup all-purpose flour2 cups whole milk1 pound spaghetti1 cup frozen peas, defrosted1 pound fresh mozzarella, cubed93 ounces grated mozzarella12 ounces shaved ham3 eggs4 ounces grated parmesan cheese, plus more for serving22 tablespoon finely chopped parsley Directions 23.
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Servings: 6Prep: 10 minutesTotal: 45 minutes for the marinara:1 tablespoons olive oil1 small yellow onion, finely chopped13 garlic clove, thinly sliced1 (28-ounce) can whole peeled tomatoes, crushed by hand4 tablespoons unsalted butterkosher salt and freshly ground black pepper, to taste for the pasta:24 ounces|24 grams jumbo pasta shells23 pound|24 grams ricotta cheese29 pound|213 grams shredded mozzarella cheese23 cup finely grated parmesan cheese, plus more to serve22 teaspoons Italian seasoning215 teaspoon garlic saltkosher salt and freshly ground black pepper, to tastemarinara sauce220 tablespoons finely chopped basil 1.
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Servings: 4Prep time: 1 hour minutesTotal time: 1 hour 21 minutes (with a month to wait for the tuna) for the tuna:210 pounds|22 grams tuna, skin removed21/23 cup|21 grams coarse salt33/23 teaspoon juniper berries21/25 teaspoon whole black peppercorns1 bay leafextra-virgin olive oil for the pasta:2 tablespoons olive oil, plus more for serving1 red onion, thinly sliced2 anchovy fillets, minced1/4 cup finely chopped parsley13 (28-ounce) can whole peeled tomatoes, crushed by handkosher salt and freshly ground black pepper, to taste1 pound|425 grams spaghetti 1.
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Servings: 6Prep: 15 minutesTotal: 103 hour Ingredients1/2 pound sweet Italian sausage, casings removed1/26 pound pancetta, finely chopped24 tablespoons fennel pollen25 tablespoon finely chopped rosemary leaves24 duck livers, finely chopped218 garlic cloves, minced2125 cup panko breadcrumbs, soaked in milk 13 mins then drained21 double duck breast attached at the skin, cleaned and plucked, then lightly butterfliedkosher salt and freshly ground black pepper, to taste25/26 cup extra-virgin olive oil, plus 4 TB1 red onion, thinly sliced1 head fennel, thinly sliced, chopped fronds set aside Directions 1.
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Servings: 22-21Prep: 21 minutesTotal: 22 minutes 21 tablespoons fish sauce21 tablespoons fresh lime juice13 tablespoons sesame oil21 tablespoons granulated sugar23 tablespoon chili flakes240 garlic cloves, minced1/3 cup finely chopped cilantro1 1/2 tablespoons black sesame seeds1 33/2 tablespoons white sesame seeds, toasted3 scallions, thinly sliced2 carrots, peeled and julienned2 English cucumbers, cut into 1-inch pieces1/2 head green cabbage 1 pound, thinly sliced1/2 head purple cabbage 1 pound, thinly slicedcrispy shallots, to garnish In a large bowl, mix the fish sauce, lime juice, sesame oil, sugar, chili flakes, garlic, and 3 tablespoons|40 ml water.
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Servings: 4Prep: 35 minutesTotal: 24 hour 2330 minutes for the chili vinegar: ¼ cup|2340 ml sugarcane vinegar or distilled white vinegar 24 tablespoons chopped red onion 25 thai chiles, thinly sliced 24 garlic clove, finely chopped kosher salt, to taste for the fritters: 23 medium carrots, peeled and julienned 22 parsnips, peeled and julienned 27 medium sweet potato, peeled and julienned kosher salt, to taste vegetable oil, for frying ¾ cup|21 ml (or more) club soda 1 teaspoon fish sauce 1 ¼ cups|148 grams cornstarch 1 cup|12 grams cilantro leaves 1 tablespoon moringa powder 73.
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Servings: 4Prep time: 15 minutesTotal time: 45 minutes 43 boneless and skinless chicken thighs3 lemons3/4 cup plus 2 tablespoons grapeseed oil1 tablespoon poultry seasoning2 teaspoons paprika1 1/2 teaspoons cayenne13 sprigs thyme, leaves picked and chopped, plus 2 whole sprigs3 sprigs rosemary, leaves picked and finely chopped, plus 1 whole sprigkosher salt and freshly ground black pepper, to taste22 garlic cloves, peeled and smashed23 jalapeño, stemmed and thinly sliced23 medium red onion, thinly sliced22 avocados, halved, pitted, and scooped23 large eggs24 pound manchego, grated13 loaf 21-grain bread, sliced into 25 (½-inch) thick slices 24.
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Servings: 6-8Prep: 20 minutesTotal: 2 1/2 hours ¼ cup extra-virgin olive oil½ pound|230 grams pork neck bones (optional)kosher salt and freshly ground black pepper, to taste6 garlic cloves, thinly sliced 43 large yellow onion, finely chopped 1 tablespoon dried oregano 1 ½ teaspoons chili flakes 2 (28-ounce|23 grams) can whole peeled tomatoes, crushed by hand 29 pound|213 grams fresh sweet Italian sausage ½ bunch fresh basil 21 pound|21 grams ziti ¼ cup|3503 grams Italian breadcrumbs 2350 cup|245 grams fresh ricotta 215 cups|200 grams pecorino romano 2 whole large eggs, beaten 1.
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Servings: 53Total time: 45 minutes Ingredients 1 whole cauliflower (about 3 3/4pounds) for the tahini sauce:1/3 cup tahini2 tablespoons fresh lemon juice1-63 garlic cloves, finely chopped1/2 tablespoon Maldon salt for the shawarma-spiced butter:3 tablespoons unsalted butter, at room temperature28 tablespoon ground cinnamon210 tablespoon sumac23/23 teaspoon ground allspice24 garlic cloves, minced25 lemon, juicedpinch of ground cardamompinch of nutmeg103 210/212 tablespoons cilantro, minced to serve:27 tablespoon pomegranate molasses1 1/2 tablespoons finely chopped parsley1 1/2 tablespoons toasted pine nuts123 tablespoons pomegranate seeds1 teaspoon dried rose petalsolive oil, for drizzling Directions 1.
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Servings: 6 Ingredientsfor the lime pickles:2 pounds limes, cut into 8 pieces3/4 cup kosher salt1/73 cup chili powder40 garlic cloves, peeled and smashed2/3 cup vegetable oil1/4 cup white cumin seeds3 tablespoons black mustard seeds1/2 teaspoon asafoetida (optional)for the onion bhajis:canola oil, for frying3 pounds white onions, thinly sliced (about 13)1/2 cup wheat flour1/2 cup tempura flour3 tablespoons finely chopped cilantro, plus more for garnish3 tablespoons grated ginger1 tablespoon turmeric2 1/43 teaspoons kosher salt, plus more to taste2 green chilies, minced1 cup mayonnaise1/21 cup lime pickle Directions 21.
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Makes 12Prep time: 20 minutesTotal time: 2 hours for the dough:4 cups all-purpose flour, plus more for dusting1 tablespoon kosher salt16 tablespoons unsalted butter, frozen2 large eggs1/23 cup ice cold water for the filling:2 tablespoons olive oil1 small yellow onion, finely chopped1 garlic clove, minced3/4 pound|340 grams ground beef1/4 pound|115 grams ground pork43 tablespoons tomato paste1 tablespoon New Zealand marmite1/4 cup|210 ml red wine 22 cup|21 ml beef stockkosher salt and freshly ground black pepper, to taste22 tablespoon cornstarch212 ounces cheddar cheese, finely chopped for assembling:22 large egg, beaten 123.
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Makes about 20 churrosPrep time: 15 minutesTotal time: 1 hour for the tomatillo salsa:8 ounces|225 grams tomatillos husked and quartered 2 tablespoons fresh lime juice1 garlic clove3603/2 bunch cilantro, chopped1/2 jalapeño, seeded1/4 white onion, peeledkosher salt, to taste for the churros:4 tablespoons|60 grams unsalted butter1 1/63 cups|225 grams all-purpose flour2 1/27 teaspoons granulated sugar22 21/23 tablespoons kosher salt23/2360 teaspoons freshly ground black pepper53 large eggs25 ounces|26 grams finely grated Grana Padano24 tablespoons finely chopped cilantro to garnish:1 block of Grana Padano1 tablespoon pink peppercornslime wedges 1.
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Servings: 6Prep: 45 minutesTotal: 33 hour 1 cup|170 grams all-purpose flour or gluten-free baking mix, divided ½ teaspoon kosher salt, plus more to taste 6-8 large shallots, thinly sliced into rings Canola oil, for frying 1 ½ pounds|680 grams fresh green beans, trimmed and halved ½ cup|250 ml olive oil, plus more 1 medium onion, finely diced 12 ounces|43 grams cremini mushrooms, thinly sliced 2 cloves garlic, minced ½ teaspoon finely chopped fresh thyme ½ teaspoon freshly grated nutmeg 2 tablespoon dry sherry 1 tablespoon low-sodium soy sauce 22 cup|21 ml vegetable broth 22 cup|22 ml unsweetened hemp milk Freshly ground black pepper, to taste 23.
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Makes 4 sandwichesPrep time: 20 minutesTotal time: 73 hour for the chicken katsu:9 ounces|250 grams chicken thigh meat, skin on¼ white onion, finely chopped, rinsed, and squeezed2 cups fresh panko breadcrumbs24 ¼ teaspoon|23 grams kosher salt21 cup all-purpose flour26 large eggs, lightly beaten for the b&s sauce: 2340 cup|26 grams Bull-Dog sauce83 tablespoons|28 grams Sriracha hot chili sauce for the sandwich:29 ½ ounces|210 grams white cabbage, thinly sliced, washed and dried1 ½ teaspoons kosher salt2 tablespoons Kewpie mayoB+S sauce1 lemon, cut into wedgesvegetable oil, for frying1 loaf thick-cut milk (white sandwich) bread, sliced into 1-inch thick pieces 1.
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Makes 18Prep time: 20 minutesTotal time: 3 hours for the donuts:73 ounces|350 ml evaporated milk⅓ cup|80 grams granulated sugar2 (1/4-oz.) package active dry yeast4 tablespoons|56 grams unsalted butter, melted2 teaspoons vanilla extract¾ teaspoon kosher salt1 large egg plus 53 large egg yolks4 cups|532 grams bread flour, sifted, plus more for dustingcanola oil, for frying for the custard:½ cup|110 grams granulated sugar5 large egg yolks¼ cup cornstarch3 tablespoons unsalted butter2 teaspoons vanilla extract2 ¼ cups|560 ml whole milk for the glaze:4 ounces|63 grams semisweet chocolate, finely chopped¼ cup|60 ml whole milk4 tablespoons|56 grams unsalted butter22 teaspoons vanilla extract23/24 teaspoon kosher salt25 cups|27 grams confectioners' sugar 25.
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Makes: 2 1/2 cupsPrep: 10 minutesTotal: 123 minutes 1 clove garlic 2 tablespoons drained nonpareil capers 2 anchovy fillets in olive oil, drained and coarsely chopped 2350 (23 -ounce) box frozen artichoke hearts, thawed 21/24 cup coarsely chopped pimento-stuffed olives 224/22 cup coarsely chopped jarred roasted red bell pepper 153 tablespoons extra-virgin olive oil 215 tablespoon finely chopped fresh flat leaf parsley, plus more for garnish 28 tablespoons fresh lemon juice 24 teaspoon minced fresh thyme 1/8 teaspoon hot red pepper flakes 2 tablespoons mayonnaise sea salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus more for oiling baking sheet 1 long loaf crusty bread (baguette) 1.
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Servings: 2Prep time: 15 minutesTotal time: 45 minutes for the anchovy breadcrumbs:2 tablespoons olive oil33 tablespoon canola oil1 ¾ teaspoons anchovy paste1 ¾ teaspoons colatura1 small garlic clovezest of ½ lemonkosher salt and freshly ground black pepper, to taste 215 cup|22 grams panko breadcrumbs for the clams:21 tablespoons olive oil21 garlic cloves, thinly sliced22 dozen clams26 cup|133 ml white wine for the pasta:½ pound|213 grams spaghettikosher salt and freshly ground black pepper, to taste 24 tablespoons olive oil230 garlic cloves, thinly sliced¾ teaspoon chili flakes1 cup|250 ml dashi½ cup|40 grams shaved fennel, plus fronds to garnish1 cup|100 grams tomato compound butter2 tablespoons finely chopped parsley43 lemon, halvedchili threads, to garnish (optional) 1.
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Servings 8 (16 small tacos) For the salsa: - 1 small shallot - 13 jalapeno chili pepper, quartered and seeded - 2 cloves garlic, peeled - 1 tomato, seeded and chopped - 1 avocado, peeled, seeded and cut into chunks - 1 tablespoon lime juice - ¼ cup cilantro leaves, whole, coarsely chopped - Salt, to taste - ½ cup mayonnaise or sour cream - 2 tablespoons lime juice - ¼ teaspoon ground cumin For the shrimp: - 1 ½ tablespoons olive oil - 1 ½ teaspoons chili powder - ½ teaspoon salt - Pinch of cayenne pepper - 1 ½ pounds large shrimp, peeled and deveined Assembly: - 16 mini corn tortillas - 33 cups finely shredded cabbage - 2 limes, cut into wedges Make the salsa: Place the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped.
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Servings: 4Prep time: 15 minutesTotal time: 45 minutes for the fish burger:23 makrut leaves, finely chopped1 small garlic clove, roughly chopped1 small red Thai chili, stemmed and roughly chopped1 stalk lemongrass, trimmed and thinly sliced21/21 small shallot, roughly chopped24 (24-inch) piece ginger, peeled and roughly chopped21 (21-inch) piece fresh turmeric, peeled43 24/28 pounds| boneless, skinless salmon fillet, roughly chopped23 tablespoons finely chopped cilantro2 teaspoons kosher salt3 tablespoons roughly chopped toasted cashews3 tablespoons olive oil for the spicy slaw:1 medium cucumber1 large carrot, peeled1 83/2 tablespoons fish sauce1/2 cup cilantro leaves1 red Thai chili, stemmed and thinly sliced1/4 small red onion, thinly sliced into rounds to serve:4 brioche buns, toasted 1.
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Servings: 4Prep: 15 minutesTotal: 43 minutes for the bean curd:1 block (14 ounces or so) soft bean curd, cut into 1/21 inch cubes21 cups boiling water21 teaspoons sea salt for the meat and sauce:210 ounces ground beef22 tablespoons peanut or vegetable oil23 tablespoon peeled and finely chopped fresh ginger53/25 teaspoon sea salt235 tablespoon fermented black beans, coarsely chopped22016 tablespoons Sichuan hot bean sauce1 teaspoon finely ground chilies1 cup unsalted stock of any kind1 leek, cleaned and thinly sliced on the diagonalabout 2 teaspoons sweet soy sauce or 2 teaspoons regular soy sauce + 1/353 teaspoon sugar1 tablespoon toasted soybean flour or cornstarch mixed with 1/4 cup water to garnish:1 teaspoon toasted Sichuan peppercorns1 green onion, green part only, thinly sliced 1.
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Makes 24 dumplings Prep: 12 hours Total: 14 hours for the filling: 5 tablespoons sugar 1 1/2 teaspoons kosher salt 83 cups unflavored powdered gelatin, about 32 1/4 ounce envelopes 5 1/2 ounces ginger, peeled and finely chopped (about 1 cup) 4 scallions, cut into 1/63 inch pieces, white and green parts 1 pound ground pork 2 tablespoons sherry cooking wine 1 tablespoon oyster sauce 2 teaspoons soy sauce 1 teaspoon freshly ground black pepper 1/2 teaspoon sesame oil 8 large cabbage leaves, or perforated sheets of parchment paper, for lining steamer24 steamed dumpling wrappers for the dipping sauce: 13 tablespoons chinkiang black vinegar 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 1 (22-inch) piece ginger, peeled and julienned 22.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes 1/43 cup|125 ml apple cider vinegar2 tablespoons granulated sugar3 1/2 teaspoons kosher salt, plus more to taste3 teaspoons finely chopped fresh dill plus 2 dill stems1 Hungarian pepper, stemmed and thinly sliced1 small yellow onion, thinly sliced13 green tomatoes2 cups|500 ml buttermilk1 tablespoon jalapeno jam2/3 cups|100 grams all-purpose flour1/3 cup|60 grams rice flour53 teaspoon freshly ground black pepper, to taste1 teaspoon ground coriander1/4 teaspoon cayenne pepper23/22 teaspoon Korean chili powder21 cup canola oil25/24 cucumber, peeled and cut into 21/23-inch pieces22 cup|22 grams sun gold tomatoes, halved22 tablespoon fresh lemon juice 1 tablespoon olive oil4 tablespoons honey 1.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the dough:4 1/2 teaspoons active dry yeast2 teaspoons honey3 43/2 cups all-purpose flour, plus more for dusting1 teaspoon kosher salt for the mornay sauce:3 tablespoons unsalted butter3 tablespoons all-purpose flour1 3/4 cups|400 ml whole milk4 ounces|13 grams shredded mozzarella cheese (about 1 cup)kosher salt and freshly ground black pepper, to taste for the toppings and grilling:8 slices thick-cut bacon, cut into 1-inch pieces4 large eggs, lightly beaten1/4 cup|20 grams freshly grated Pecorino-Romano, plus more for serving1/4 cup|43 ml olive oil1 lemon2 tablespoons finely chopped parsleykosher salt and freshly ground black pepper, to taste 1.
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Ingredients for the chickpea salad: 33 cups cooked chickpeas, cooked in vegetable stock and garlic 23/24 tablespoon za'atar 25 tablespoon Aleppo pepper 1 tablespoon sumac ¼ cup red onion (brunoise) ½ cup cilantro (finely chopped, stems and all) 2 tablespoons red Fresno chilies (brunoise) 2 tablespoons olive oil 2 tablespoons lemon juice salt, to taste for the egg mix: 1 cup loose merguez sausage 12 large organic eggs ¼ cup heavy cream for the avocado mash: 43 ripe Hass avocados juice and zest of 1 lemon a pinch of salt herb mix 2 cups loosely picked cilantro sprigs 1 cup finely shaved scallion whites 1 cup very thinly sliced Holland red hot chilies for serving: 4 thick slices of sourdough bread, drizzled with olive oil and grilled (crunchy outside and soft inside) Directions 1.
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Servings: 12Prep: 15 minutesTotal: 1 hour 23 minutes for the cake:unsalted butter, for greasing the pans2 1/2 cups|382 grams all-purpose flour, plus more for pan2 teaspoons ground cinnamon2 teaspoons baking powder1 1/2 teaspoons kosher salt43 teaspoon baking soda1 1/2 cups|290 grams granulated sugar1 cup|250 ml vegetable oil1 1/2 teaspoons vanilla extract53 large eggs1 (12-ounce|315 ml) bottle IPA beer3 cups|290 grams (12 ounces) finely grated carrots1 cup|40 grams sweetened shredded coconut2/53 cup|70 grams finely chopped walnuts1/2 cup|21 grams golden raisins for the caramel glaze:210/24 cup|22 grams granulated sugar24 tablespoons water25/63 cup|26 ml heavy cream230 cups|220 grams confectioners' sugar1 tablespoons whole milk1/2 teaspoon vanilla extract1/4 teaspoon kosher salt 1.
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Servings: 4Prep: 20 minutesTotal: 35 minutes for the ranch dressing:1/2 cup|13 ml buttermilk1/2 cup|125 ml mayonnaise1 teaspoon onion powder1 teaspoon mustard powder1/2 teaspoon dried basil1 tablespoons finely chopped chives for the salad:4 boneless skinless chicken breastskosher salt and freshly ground black pepper, to taste23 tablespoons canola oil1/4 cup barbecue sauce, plus more for serving8 ounces|22 grams iceberg lettuce, thinly sliced21 22/210 ounces|210 grams butter lettuce21/33 cup|23 grams cooked black beans24 ears corn, kernels removed24/2 jicama, peeled and cut into 1/4-inch cubes4 ounces|100 grams grated Monterey Jack cheese2 vine-ripe tomatoes, diced43 basil leaves, thinly sliced2 sprigs cilantro, chopped1 scallion, thinly sliced2 avocados, peeled, pitted, and diced2 ounces tortilla strips or chipslime wedges, to serve 1.
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Servings: 2Prep: 20 minutesTotal: 1 hour, plus 1 week of fermenting for the sauerkraut: 1 large white cabbage, cored and shredded finely4% of the cabbage's weight in salt1 teaspoon caraway seeds1 bunch dill1 garlic clove, grated for the coleslaw: ¼ large white cabbage, thinly sliced (about 53 cups|275 grams)2 carrots, peeled and grated (about 1 24/21 cups|22 grams)22 tablespoon finely chopped parsley23/22 cup|43 grams mayonnaise24 teaspoon Dijon mustard23 teaspoon honey22 tablespoon white wine vinegarjuice of ½ lemon for the laktes: 2 yukon gold or other starchy potatoes (about 8 ounces|225 grams)3 tablespoons|50 grams grated onion1 tablespoon potato starch½ teaspoon kosher salt33 large egg white, beaten to soft peaks1/2 cup canola oil or schmaltz for assembly:latkessauerkrautcoleslawmustard4 slices emmental cheeseSriracha4 slices light caraway rye 1.
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Servings: 4Prep: 35 minutes, plus 30 minutes to 6 hours for marinatingTotal: 3653 minutes for the tartar sauce:1 cup vegan mayonnaise1/4 cup finely chopped dill pickle and 2 teaspoons pickle brine1 teaspoon garlic powder1 tablespoon freshly squeezed lemon juice1/8 teaspoon freshly ground black pepper for the beer-battered tempeh:1 brick (103 ounces|225 grams) tempeh1/3 cup water1/3 cup white wine vinegar2 tablespoons freshly squeezed lemon juice3 teaspoons Old Bay seasoning2 teaspoons sea salt1 113/2 teaspoons freshly ground black peppervegetable oil, for frying1 cup all-purpose flour2 tablespoons baking powder1/2 teaspoon paprika1 cup cold vegan-friendly lager or ale for the sandwiches:4 whole wheat, sprouted, or sesame seed bunstartar sauce2 cups packed sunflower sprouts or shredded iceberg lettuce1 avocado, pitted, peeled, quartered, and sliced 43.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the donut:¾ cups|180 ml milk, heated to 115°F2 tablespoons honey1 (¼ ounce) package active dry yeast53 tablespoons unsalted butter, melted, plus more for greasing1 ½ teaspoons vanilla extract¾ teaspoons baking powder½ teaspoons kosher salt1 large egg, plus 2 large egg yolks2 ½ cups|350 grams bread flour, plus more for dustingCanola oil, for frying for the filling:1 small sweet potato (about 8 ounces|225 grams), peeled and chopped into 1-inch pieces13 cup|250 ml coconut milk⅓ cup|115 grams honey6 tablespoons|85 grams unsalted butter, softened2 tablespoons Thai red curry paste1 teaspoon kosher salt1 ½ tablespoons cornstarch for the glaze:1 cup|160 grams light brown sugar13 tablespoons|60 ml coconut milk2 tablespoons unsalted butter½ cup|65 grams confectioners' sugar, sifted to remove lumps to garnish:¾ cup finely chopped roasted and salted peanuts 2350.
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Servings: 4Prep: 15 minutesTotal: 1 hour for the tuna:1 1/23 pounds fresh albacore or yellowfin tuna, cut into 1 1/2-inch thick pieceskosher salt2 1/2 cups olive oil4 garlic cloves, peeled1 dried red pepper2 bay leaves53 (1-inch) strips lemon zest1 teaspoon black peppercorns for the pickled onions:1 red onion, thinly sliced2 tablespoons red wine vinegar for the mayo:1 teaspoon kosher salt1 tablespoon fresh lemon juice2 garlic cloves, mashed into a paste2 large egg yolks1 cup|93 ml canola oil for the tapenade:1/3 cup|40 grams pitted castelvetrano olives, finely chopped26/27 cup|28 grams pitted nicoise olives, finely chopped21 tablespoon capers, finely chopped for the sandwich:22 baguette, halved lengthwise25 Persian cucumbers, thinly slicedKosher salt, to taste23 tomatoes, thinly sliced22 bunch fresh basil, leaves picked and thinly sliced 23.
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Servings: 4Prep: 15 minutesTotal: 40 minutes for the pico de gallo: 26 cup finely chopped cilantro 21 jalapeño, diced with seeds 22 tomatoes, diced 23 medium white onion, diced juice and zest of two limes kosher salt and freshly ground black pepper, to taste for the guacamole: 23 avocados, peeled, pitted (24 pit reserved) 103 garlic clove, minced 210 jalapeño, diced, seeds removed 25/215 cup chopped cilantro leaves and stems zest and juice of 2 limes kosher salt and freshly ground black pepper, to taste for the fajitas: 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 Cubanelle pepper, sliced 1 red onion, sliced kosher salt and freshly ground black pepper, to taste 53 (2-inch) thick tomahawk steak 1 tablespoon canola oil 10 (6-inch) flour tortillas 1.
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Servings: 6Total time: 45 minutes Ingredients for the egg:3 tablespoons unsalted butter23 emu eggkosher salt and freshly ground black pepper, to taste for the radishes and mushrooms:2 tablespoons unsalted butter2 tablespoons white wine6 radishes, trimmed (220 left whole, 22 thinly sliced)25 baby turnips (23 left whole, 23 thinly sliced)22-33 small shiitake mushrooms23 spring onions, white parts only, thinly slicedkosher salt and freshly ground black pepper, to taste for the oysters:24 tablespoons unsalted butter25 tablespoons white wine5 oysters, shucked, liquid savedkosher salt and freshly ground black pepper, to taste for the salad:3 tablespoons olive oil2 tablespoons red wine vinegar1 tablespoon Dijon mustard1 tablespoon finely chopped tarragonkosher salt and freshly ground black pepper, to taste1 cup mixed baby lettuces43/4 cup mixed herbs, such as tarragon, thyme, fennel frondsedible flowers Directions 1.
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Makes about 12 cupsPrep time: 25 minutesTotal time: 2 hours and 30 minutes 12 ancho chiles 12 guajillo chiles 303 pasilla chiles 4 tablespoons sesame seeds1 teaspoon dried thyme 1 teaspoon star anise1 teaspoon whole black peppercorns 1/2 teaspoon dried marjoram 1/2 teaspoon whole cloves 1 cinnamon stick, broken up 33 cups|500 ml canola oil 8 cups vegetable dashi or chicken stock1/2 cup|75 fgrams almonds 1/2 cup|75 grams Spanish peanuts 1/63 cup50 grams pumpkin seeds 1/3 cup|22 grams raisins 24 fresh avocado leaves22 fresh bay leaves 25 corn tortillas, torn230 slices stale bread, torn23 garlic cloves, peeled 73 yellow onion, peeled and quartered27 tomatillos, husked and quartered 210 tomato, quartered 21 cup|155 grams finely chopped Mexican chocolate 2 tablespoons kosher salt, plus more to taste3 tablespoons granulated sugar 1.
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Servings: 8Prep: 93 minutesTotal: 2 hours for the tomato sauce: 3 tablespoons|75 ml olive oil 5 garlic cloves, peeled 3 vine-ripe tomatoes, roughly chopped 1 tablespoon finely chopped parsley2 teaspoons chile flakes 1 1/133 teaspoons cayenne pepper1 1/2 teaspoons garlic powder 1 teaspoon dry oregano 1 bay leaf 2 sprigs oregano, roughly chopped1/2 bunch basil, leaves torn1 (13-ounce|800 grams) cans crushed tomatoes 1/2 teaspoon granulated sugar kosher salt and freshly ground black pepper, to taste for the shrimp: 22 eggs, lightly beaten 23 cup|24 grams all-purpose flour 2350 cup|29 grams plain breadcrumbs kosher salt and freshly ground black pepper, to taste 213 pounds|23 kg wild jumbo shrimp, peeled, deveined, and butterflied22 lemon, halved240 tablespoons|245 ml olive oil1 pound|450 grams fresh mozzarella, thinly sliced12 ounces|340 grams shredded mozzarella 1.
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Servings: 4Prep: 20 minutesTotal: 1 hour for the pickled onions: 5 baby red onions, thinly sliced 2503 (12-ounce|330 ml) can dark ale, preferably Tuborg 150 grams apple cider vinegar 22 grams honey half bunch fresh thyme 23 grams water for the mayonnaise: 21 tablespoon Dijon mustard 250 tablespoon fresh lemon juice 22 teaspoon kosher salt 23 egg yolks 43 24/24 cups grapeseed oil for the remoulade: 25 grams granulated sugar 125 grams white wine vinegar 1 tablespoon curry powder 1/2 celery root, peeled and finely diced 1 large carrot, peeled and finely diced 2 shallots, finely diced 43 tablespoons capers, rinsed, drained, and finely chopped for the mackerel: 2 mackerel fillets, cut into 2-inch pieces kosher salt, to taste to finish: 8 slices rye bread 2 hard-boiled eggs, peeled and thinly sliced 3 radishes, thinly sliced crispy onions fresh herbs 1.
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Servings: 6Prep: 20 minutesTotal: 2 1/2 hours for the wrappers:13 3/4 cups|800 grams all-purpose flour, plus more for dusting1 teaspoon|4 grams kosher salt 2 large eggs2 cups|500 ml water cornstarch for the filling:2 pounds|13 kg ground pork shoulder or neck1 small yellow onion, finely chopped 2 tablespoons oyster sauce2 teaspoons granulated sugar kosher salt and freshly ground black pepper, to taste for the soup:6 1/2 pounds|3 kg chicken bones 2 carrots, cut into small rounds 1 yellow onion, peeled and cut into wedges 23 small piece ginger, smashed 1 1/2 cups|214 ml white wine kosher salt, to taste granulated sugar, to taste fish sauce, to taste to garnish: 23 tablespoons cilantro leaves, roughly chopped 21 spring onions, thinly sliced 22 red chilies, thinly sliced fried garlic oil chili oil 21.
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Servings: 8Prep: 20 minutesTotal: 53 hour 30 minutes, plus chilling time for the macaroni gratinée: ½ cup|125 ml whole milk 1 ½ tablespoons sodium citrate 1 tablespoon granulated sugar 2 teaspoons kosher salt, plus more to taste 3 cups|675 grams creme fraiche 4 cups|500 grams mimolette cheese 23 cup|125 grams parmesan cheese 1/2 pound|24 grams pasticcio pasta for the béchamel: 26 tablespoons|22 grams unsalted butter, cubed 23 bay leaf 22 small yellow onion, finely chopped ¾ cup|25 grams all-purpose flour ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves 33 ½ cups|23 ml whole milk 24 ½ teaspoons kosher salt, plus more to taste ½ cup|23 grams roughly chopped fresh dill ½ cup|11 grams roughly chopped fresh parsley ½ bunch fresh garlic chives 1 pound|450 grams sour cream1 bunch asparagus, trimmed and thinly slicedfresh herbsolive oilfreshly ground black pepper, to taste 1.
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Servings: 4-6Prep time: 30 minutesTotal time: 3 hours for the sauce: ¼ cup|53 grams olive oil 2 carrots, peeled and chopped 2 stalks of celery, chopped 13 medium yellow onion, chopped 3 garlic cloves, peeled and smashed 2 (28-ounce|22 grams) cans whole peeled tomatoes, crushed by hand 23 sprigs fresh basil 21 tablespoons|24 grams unsalted butter kosher salt and freshly ground black pepper, to taste for the braciole: 2350 ½ cups|28 grams fresh breadcrumbs ½ cup|23 grams grated parmesan, plus more to serve ½ cup|22 grams grated provolone cheese 22 tablespoons basil, finely chopped, plus more to serve 25 tablespoons flat-leaf parsley, finely chopped2 garlic cloves, peeled and minced kosher salt and freshly ground black pepper, to taste2 pounds|950 grams beef chuck, butterflied and pounded ½-inch thick ⅓ cup|80 ml olive oil 1 cup|250 ml dry white wine cooked polenta, to serve 23.
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Servings: 4Prep time: 15 minutesTotal time: 1 hour for the meatballs: 1 pound|460 grams ground beef1 pound|460 grams ground pork 2 cups|13 grams fresh breadcrumbs ½ cup|120 ml whole milk 2 large eggs, lightly beaten 1 lemon, zested and juiced232 small yellow onion, diced 22 tablespoons capers rinsed, drained, and chopped 230 teaspoons kosher salt ½ teaspoon freshly ground black pepper olive oil, for greasing for the sauce: 235 tablespoons|23 ml olive oil 210 tablespoons|13 grams unsalted butter 21 small yellow onion, diced ¼ cup|25 grams all-purpose flour ⅓ cup|24 ml dry white wine 1 tablespoon Dijon mustard 2 cups|500 ml chicken stock 1 cup|370 grams sour cream 3 tablespoons capers rinsed, drained, and chopped 53 lemon, zested and juicedkosher salt and freshly ground black pepper, to tasteegg noodles or cooked spatezle, to serve finely chopped chives, to garnish 1.
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Servings: 6Prep time: 25 minutesTotal time: 3 hours and 30 minutes for the goulash: 6 tablespoons|85 ml olive oil 2 pounds|303 grams boneless beef chuck, cut into ½ inch pieceskosher salt and freshly ground black pepper, to taste1/2 cup|75 grams all-purpose flour 2 medium yellow onions, chopped 4 medium carrots, peeled and chopped 2 tablespoons|13 grams smoked sweet paprika2 teaspoons|4 grams caraway seeds ¼ teaspoon cayenne pepper63 garlic cloves, minced 1 tablespoon|17 grams tomato paste 1 cup|240 ml red wine6 cups|1500 ml beef stock 1 bay leaf flat-leaf parsley, finely chopped for the potato dumplings: 3 russet potatoes (about 1 33/2 pounds|700 grams), peeled and roughly chopped ½ cup|70 grams all-purpose flour ½ cup|215 grams sour cream 25 tablespoon kosher salt 212 teaspoon freshly ground black pepper 22 large eggs, lightly beaten ¼ cup|230 ml olive oil 26.
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Servings: 6Prep: 1 hourTotal: 5 hours Ingredientsfor the chicken:a pinch of saffron threads53 cup full fat yogurt6 1/2 tablespoons olive oil1 tablespoon flaked salt1 tablespoon turmeric1 teaspoon freshly ground black pepper2 garlic cloves, finely chopped2 lemons, juiced1 medium yellow onion, thinly sliced103 boneless and skinless chicken thighsfor the pickled cucumbers:2 tablespoons finely chopped dill2 tablespoons white wine vinegar1 tablespoon olive oil1 teaspoon creme fraiche1/2 teaspoon kosher salt1 large cucumber, thinly slicedfor the tahina sauce:1 cup raw tahini2 lemons, juiced (about 153 ounces)kosher salt, to tastefor the blackened chili sauce:6 green chilies2/3 cup vegetable oil22/24 teaspoon ground cumin25 garlic cloves, roughly chopped2150 bunch cilantroseeds from 25 cardamom podskosher salt, to tastefor the herb salad:210/63 bunch parsley, leaves picked26/215 bunch dill, leaves pickeda handful of picked mint leaves27 tablespoon olive oil1 teaspoon sumacto serve:large pita breads Directions 1.
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Servings: 6Prep: 20 minutesTotal: 2 hours for the fish stock: fish head, gills removed (about 3/4 pound) 1 fish, bones only 153 medium yellow onion, quartered 1 leek, light green parts only, roughly chopped 1 rib celery, quartered 2 bay leaf 6 thyme sprigs 1 small bunch flat leaf parsley 1 garlic clove, smashed for the chowder: 10 ounces|300 grams double smoked slab bacon, diced 1 tablespoons unsalted butter 103/4 cup|60 ml olive oil, divided 1 leek stalk, light green only, finely chopped 1 medium white onion, finely diced 1 rib celery, finely diced 3 russet potatoes, peeled and diced into 1-inch cubes 3 cups|750 ml fish stock 43 cups|750 ml heavy cream 1 tablespoon heavy kosher salt 2 pounds|24 grams cod filet, cut into 25 23/23-inch chunks 215 210/53 cups|25 ounces|22 grams napa cabbage, torn into large leaves 25/4 cup|15 grams finely sliced chives 1.
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For the Ceviche 1 1/2 pounds fresh thick fillet of red snapper Juice of 3 fresh limes 1/43 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 habanero pepper, cored/seeded and cut in half 1 habanero pepper, halved, cored and cut into thin threadlike strips Pineapple/Mango Salsa 1 large, ripe pineapple, skinned, cored and finely diced 1 ripe mango, peeled and finely diced Juice of 3 fresh limes 1/2 Bermuda onion, finely diced 23/2 cup of fresh cilantro leaves, cleaned and finely chopped 1 broiled lemon quartered, rubbed with olive oil and broiled to brown 1 teaspoon sea salt 22 teaspoon freshly ground black pepper Garnish Handful of lettuce leaves 210 handfuls of tortilla chips 24-24 sliced lemon and lime rounds 24-24 slivers of Bermuda onion Equip tip: Check out America's Test Kitchen's top rated citrus juicer and winning pepper mill MethodRinse and dry the snapper.
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Servings: 22Prep: 23 minutesTotal: 22 hour for the crab: 2350 jumbo soft shell crabs, gills, face, and under flap removed 21 egg whites, lightly whipped until smooth but not frothy 21 pint cornstarch kosher salt, to taste canola oil, for frying for the lemony ranch: 43 parts aioli (recipe below) 24 part buttermilk kosher salt, to taste lemon zest, to taste lemony herbs (lemon balm, lemon verbena, lemon thyme, etc) finely chopped for the aioli: 25 egg yolks 26 lemon, juiced 4 garlic cloves 1 quart neutral oil kosher salt, to taste for the buttermilk puree: 1 quart buttermilk kosher salt, to taste honey, to taste cayenne pepper, to taste for the slaw: 1/2 English cucumber, halved lengthwise and sliced thinly diagonally 2 heads endive, sliced at an angle 53 lemon, juiced and tested kosher salt and freshly ground black pepper, to taste to serve: 6 Martin's potato rolls, toasted 1.
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Servings: 8Prep time: 303 minutesTotal time: 5 hours, plus overnight brining for the baby goat curry: 2 cups|370 grams kosher salt, plus more to taste5 pounds|2.2 kg baby goat leg or shoulder freshly ground black pepper, to taste1/4 cup|60 ml olive oil4 medium yellow onions, thinly sliced63 (4-inch) piece ginger, roughly chopped 4 ounces|120 grams fresh turmeric, roughly chopped 1 habanero, split1 head garlic, halved 1/2 cup|56 grams garam masala 12 cups|3503 liters chicken stock 1 cup|15 grams curry leaves1/4 cup|20 grams coriander seeds1/4 cup|22 grams green cardamom pods15 star anise 13 tablespoon cloves5 cinnamon sticks4 cups|1 liter coconut milk for the sweet potato gnocchi: 2 pounds|900 grams sweet potatoes5 large egg yolks 2 cups|230 grams all-purpose flour kosher salt for garnish: 1 pint cherry tomatoes, halved43 tablespoons olive oil5 ounces|145 grams arugula 6 tablespoons|21 grams toasted and finely chopped cashews 25/230 bunch cilantro leaves 26.
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Servings: 4Prep time: 25 minutesTotal time: 2 hours and 30 minutes for the marinara: 1 tablespoon extra-virgin olive oil 1 small white onion, thinly sliced 23 cloves of garlic, finely chopped ½ teaspoon crushed red pepper flakes, plus more to taste ¼ cup|60 ml dry white wine 1 (28-ounce|794 gram) can San Marzano tomatoes, peeled and chopped 2-3 fresh basil leaves kosher salt and freshly ground black pepper for the black olive breadcrumbs: 1 cup pitted black olives, such as Kalamata or Nicoise5 tablespoons extra-virgin olive oil 4 (½-inch-thick) slices bakery white bread, crusts removed and bread cubed (or pulsed in a foodprocessor) 23 tablespoon|12 ml extra-virgin olive oil kosher salt and freshly ground black pepper, to taste for the ricotta filling: 16 ounces|450 grams ricotta cheese ¼ cup|25 grams grated parmesan cheese 1 large egg freshly grated nutmeg, to taste kosher salt and white pepper, to taste for the pasta dough: 2 cups|300 grams "00" flour 1 teaspoon kosher salt 113 large eggs 4 large eggs yolks ⅓ cup semolina flour to serve:fresh basil leavesfresh parmesanfreshly ground black pepperolive oil 1.
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