Deep-Fried Deviled Eggs

Deep-Fried Deviled Eggs

RECIPE OF THE WEEK Recipe and photo by Sara Newberry Oil, for frying 12 hard-boiled eggs, peeled 1 cup flour 3 eggs 1 cup panko breadcrumbs 4 tablespoons mayonnaise 2 tablespoons pickle brine 2 tablespoons mustard 1 teaspoon smoked paprika, plus more for garnish Chopped dill, for garnish salt and pepper to taste Heat cooking […]

Chicken Shawarma

Chicken Shawarma

Marinade: 2 teaspoons smoked paprika 1 teaspoon sea salt  1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon red chili flakes 1/4 teaspoon cinnamon 6 garlic cloves, minced Juice of 2 lemons 1/2 cup olive oil 2 1/2 pounds boneless skinless chicken thighs Tahini sauce: 1/2 cup tahini (sesame paste) 1/4 cup Greek yogurt Juice […]

Sugar Snap Peas with Pancetta and Mint

Sugar Snap Peas with Pancetta and Mint

24 ounces sugar snap peas 1 tablespoon vegetable oil 4 ounces pancetta, diced 1 shallot, thinly sliced 2 tablespoons chopped mint leaves Salt and pepper, to taste  Add peas to a microwave-safe bowl and cook on high power until bright green and tender, about 3 and 1/2 minutes.  Meanwhile, combine oil and pancetta in a […]

Boneless Short Ribs with Charred Green Onion Salsa

Boneless Short Ribs with Charred Green Onion Salsa

1 1/2 pounds boneless beef short ribs, at room temperature 6 tablespoons vegetable oil, divided 2 bunches green onions, ends and green tops trimmed 1/2-pound tomatillos, husked, rinsed and halved 1 jalapeño, seeded 1/4 cup cilantro leaves Juice of 2 limes 1/2 teaspoon ground cumin Salt and pepper Heat oven to 425F. Line a baking […]

Mushroom Ravioli with Brown Butter Tomato Sauce

Mushroom Ravioli with Brown Butter Tomato Sauce

1/2 stick unsalted butter 1 (28-ounce) can whole tomatoes 1 tablespoon balsamic vinegar  1 teaspoon kosher salt, or to taste  1 (8.8-ounce) package mushroom ravioli In a large skillet over medium heat, melt butter. Continue cooking until brown flecks appear on the bottom of the pan, about 5 minutes. Stir in tomatoes, vinegar and salt, […]

Lemon Chili Brussels Sprouts

Lemon Chili Brussels Sprouts

2 pounds Brussels sprouts, trimmed and halved 2 tablespoons vegetable oil Juice of 1/2 lemon 2 tablespoons chili crisp 1 1/2 teaspoons salt Heat oven to 425F. Line a baking sheet with aluminum foil. Place prepared baking sheet in oven. In a large bowl, toss together Brussels sprouts, oil, lemon juice, chili crisp and salt […]

Spanish-Style Lamb Stew

Spanish-Style Lamb Stew

1 boneless leg of lamb (about 4 pounds), cut into 1-inch pieces 3 tablespoons vegetable oil  2 onions, diced 1 red bell pepper, seeded and diced 3 cloves garlic, minced 1 tablespoon smoked paprika 3/4 cup dry red wine 2 tablespoons red wine vinegar  1 (28-ounce) can whole peeled tomatoes, drained, tomatoes broken up into […]

Broiled Asparagus with Harissa Butter

Broiled Asparagus with Harissa Butter

12 ounces asparagus, ends trimmed  2 tablespoons olive oil 1/4 cup (1/2 stick)  unsalted butter, at room temperature 2 tablespoons harissa  1 tablespoon lemon juice Salt Heat broiler on high. Line a baking sheet with foil. In a large bowl, toss together asparagus and oil; season generously with salt. Spread asparagus into a single layer […]

Tortellini Soup

Tortellini Soup

2 tablespoons vegetable oil 2 garlic cloves, minced  1 fennel bulb, thinly sliced 6 cups vegetable broth 4 eggs, beaten 1/4 cup lemon juice 3 ounces baby spinach 10 ounces refrigerated cheese tortellini 2 tablespoons minced dill In a stock pot or Dutch oven over medium heat, heat oil until hot. Add garlic and cook […]

Fusillli with Pea Pesto

Fusillli with Pea Pesto

2 cups frozen peas, thawed 1/4 cup mint leaves  2 tablespoons toasted  pine nuts 1/2 cup shredded Parmesan  1/2 cup extra-virgin  olive oil  1 tablespoon lemon juice 1 pound fusilli pasta, cooked al dente Lemon zest, for garnish  Salt  In the bowl of a food processor, combine peas, mint, pine nuts and Parmesan. Process until […]

1 2 3 24