I love the taste of banh mi sandwiches, and I'm always looking for new ways to serve the components, especially since the pickled vegetables last for several weeks. I had some tortillas and the dish turned out great.
My husband and I celebrated our anniversary last year by taking a wonderful trip to Spain. Although we tried a countless number of tapas, our favorite was the croquetas- Spanish croquettes filled with different ingredients.
Although I have never been, I have been fascinated with this region of Italy ever since I first tasted tagliatelle with a game ragu. I like the richness of the food and yet it never seems overly heavy and filling. I think it has to do with the restraint and balance of the rich and decadent foods they use.
Indian food has been prepared in stovetop pressure cookers for years. Indian home cooks have been using them for so long, so when it comes to writing Indian recipes for the Instant Pot, there's no translation needed. Biryani is usually worth the trouble (lots of cleanup; worrying about rice and lamb cooking to the right doneness at the same time; takes several hours). But on busy weeknights, try this version: it’s done in about an hour.
A fun interpretation of the classic Thai salad: Ground chicken is mixed with lemongrass, kaffir lime leaves, garlic, ginger, and shallot, and is then formed into patties. After being cooked, they are wrapped in lettuce leaves, then smothered in an amazing homemade peanut sauce.
One of the greatest traditional food items to come out of New Orleans is the muffaletta sandwich. Central Grocery is renowned for theirs, but you can also taste a fine one on the café menu at Napoleon House on Chartres in the French Quarter. Napoleon House gets its name from the fact that in 1821 it was offered as a residence to Bonaparte during his exile. Being an unapologetic Bonapartist myself, my recipe title is a tribute to Boney.
Spicy beef, tangy goat cheese, sweet fig jam, and earthy arugula all combined in this flavorful burger. This dish is perfect for grilling by the pool, or, if you're like me and don't have a yard (or a grill for that matter), it can be easily accomplished on the stovetop with a cast iron skillet.
This chicken uses several Middle Eastern spices as well as fresh lemons. It's tangy, spicy, and sweet, and has become a favorite. I received a selection of spices as a gift last year, and have had fun making my own spice blends ever since!
I always had flank steak growing up -- it may have been our most-eaten red meat. It has a delicious flavor but can be a bit on the lean side, so I thought this recipe would be a good way to add a little richness and balance with a sweet and acidic tomato sauce.
Here a whole lamb shoulder is braised in the slow cooker until it’s silky and supple and easy to shred. A few aromatics give it distinctive flavor, among them saffron and dried lime, available at Middle Eastern markets and from online grocers. Serve the lamb over red or white quinoa, and garnish with pomegranate seeds, pistachios, and chopped fresh dill.
There is a local institution here in my hometown of Denver called Bastien's. Rebuilt in 1958, the restaurant still sports a mid-century neon sign that proudly boasts its famous sugar steaks.
This dry-brined turkey recipe won a taste test with staff of the L.A. Times Food Section in 2006 and Russ Parsons, the then food editor at the paper, wrote about it many Thanksgivings since.
I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too.
Mina are a dream for cooks who like to play around with flavors and incorporate seasonal vegetables into their dishes. The layers need to include a fair amount of moisture (think: curd cheese whisked with milk, or chunky tomato sauce) so the pies do not turn out dry and brittle. And eggs help to bind things together in both the meat and dairy takes on mina. But as long as these golden rules are followed, pretty much anything goes. Toss in handfuls of chopped fresh parsley, mint, or dill, sauté up whatever vegetable looks good at the market and fold them into the filling, or deepen the sauce with warming spices. Whichever way you slice it, mina is a welcome addition to my and any Passover table.
For the Super Bowl this year, my husband wanted to make some Korean chicken wings he had seen in a magazine. The wings turned out great, but I now have a pretty sizable tub of gochujang sitting in my fridge.
In the Mediterranean, lamb is what’s eaten in the spring—for Easter, Passover, Norooz, and, if it falls in spring, Eid. It's usually very young lamb that’s eaten, barely weaned if at all, the meat pale pink and mild, with none of the gamy-ness older lamb has. Simply roasted or grilled, it is a centerpiece of Easter Sunday meals all over Italy and what I always want to cook myself, especially when paired with some fresh spring vegetables: fava beans, asparagus, or tender small artichokes if I can find them. This is a really easy dish to prepare, yet looks beautiful and dramatic as a centerpiece of the table.
This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too.
Pork and fennel is one of my favorite flavor combinations, but the inspiration for putting them together in burger form came from, of all places, a food truck. Chef Matt Gennuso of Chez Pascal restaurant here in Providence recently launched his Hewtin’s Dogs Mobile food truck, which serves all manner of creative sausages and sandwiches, and one recent special was a revelation – a juicy slab of bacon-wrapped pork meatloaf served on a soft roll with a crunchy kohlrabi slaw.
