The following list of ingredients looks daunting -- it's not. Chances are, other than the ground meat, the fresh sage and the cream, you might have all these lurking in your pantry/fridge. The list of herbs is for dried -- if using fresh (always better, but no big deal in this recipe) double the amount -- more chopping for you!
This is exactly what I wanted after the heavy holiday meals I had been eating for the last few weeks; Lizthechef's light lamb stew is perfection. The broth is complex and flavorful -- really, this is more like a hearty soup. Roasting the lamb on a bed of vegetables flavored with herbs, stock, and Guinness yields a really tender piece of meat that is easily pulled apart with a fork. And I love that everything is done in the oven. I bet this would be just as good made with a beef roast!
"Wonderful plate full of fresh veggies and salad greens topped with deliciously seasoned and slightly spicy grilled chicken breast. Another supper that will keep Mama out of the kitchen! Revised from “Grill Power” by Holly Rudin-Braschi NOTE: PLAN AHEAD: Needs to marinate for 20 minutes to overnight!"
This is a turkey meatloaf recipe that isn’t trying to be gluten-free—it just happens to be. That’s because in place of the more traditional bread crumbs,
I love pork tenderloin, especially grilled. And even better the next day in a sandwich, to be perfectly honest. This recipe came about when I wanted to use some Plum Sauce I had canned. I've reworked the recipe to skip the canning step.
We love the flavor of Shaoxing and our favorite weeknight dinner is roast chicken. It was only right we brought the two together. For a complete meal, serve with hot white rice and steamed veggies.
"Epicurious had this posted from Bon Appetit August 2003 Carey Paquette, Arlington, VA Too Busy To Cook? I did add my touch to it! Just in time for summer peaches."
"Nice hot grilled chicken with ice cold Salsa is a great way to enjoy a hot summer night! Don't like chicken try this salsa with Chips, Tuna,Top a salad or whatever your heart desires."
When I tried Khao Soi for the first in Chittagong, Bangladesh, I could instantly tell the level of care put into the dish. The chicken was perfectly tender from slowly simmering in coconut milk, the curry base was powerfully aromatic, and I picked up notes of turmeric, garlic, coriander, and kafir lime leaf.
I grew up in Italy from the ages of 6 to 12 and eating authentic, delicious Italian food during those formative years really taught me how Italian food should taste. I struggle to find good Italian restaurants that meet my standards, so I take matters into my own kitchen, where I recreate some of that Italian deliciousness from my youth.
Brining shouldn't be a technique reserved for chefs and restaurants. By doing a little wet-brining at home, dry turkey will no longer be an inescapable fact of the holiday season, for your birds will turn out juicier, tastier, and more aromatic than ever before. This recipe is for my favorite lemony, gingery roast turkey, which gets added lemon notes thanks to lemon zest and juice, lemongrass, and lemon thyme
"Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping."
The picture above is my inherited gravy bowl from my grandma. The foundation of this gravy recipe is from her as well. The later addition to this recipe was inspired by a gift from my husband's aunt. Aunt Pat gave me ' The Gourmet Cookbook' by Ruth Reichl, which contains an interesting twist to a basic gravy, pureed cranberries. I added this to the gravy one Thanksgiving and waited with bated breath. To my relief it was a huge success.
Weeks ago, I bought some fantastic-looking merguez sausage meat at the farmers' market. (In the winter, when the vegetable stands hold little more than a few sad looking potatoes, I tend to buy a lot of meat and eggs.) Unsure of what I wanted to do with it, I put it in the freezer and promptly forgot about it. Last week, while cleaning out the freezer, I came upon the merguez and moved it to the fridge, determined to make use of it. A couple days later, after taking stock of the rest of the contents of the refrigerator and finding a few sweet potatoes, an onion and some rosemary, it came to me: I'd rustle up a new kind of hash.
I love Indian food, but for a long time I struggled getting this dish just right. This recipe is an amalgamation of numerous recipes and tricks I've picked up.
