1 teaspoon whole Szechuan peppercorns 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon minced ginger 2 tablespoons unseasoned rice wine vinegar 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 1 teaspoon sugar 3 heirloom tomatoes, thinly sliced Chopped cilantro, for garnish In a small dry skillet over medium heat, toast the Szechuan […]
4 cups cherry tomatoes 2 tablespoons olive oil 1 tablespoon minced thyme leaves 3 links Spanish-style chorizo, sliced 2 cups milk 1 cup chicken broth, plus more as needed 1 cup instant polenta 1 tablespoon unsalted butter 1 cup finely shredded Manchego cheese Salt and pepper, to taste Heat oven to 400 F. Line a […]
4 yellow peaches, pitted and sliced into wedges 2 tablespoons extra-virgin olive oil, divided 2 whole wheat pitas, split in half 1-pound fresh mozzarella, halved and sliced 3 ounces prosciutto, torn into pieces Salt and pepper to taste Heat oven to 400 F. Line two baking sheets with parchment. In a mixing bowl, combine peaches […]
2 (6-ounce) mahi mahi filets 2 tablespoons peppercorns, lightly crushed 2 tablespoons vegetable oil 2 tablespoons butter, divided 1 shallot, minced 3 tablespoons brandy or Cognac 1/2 cup chicken stock 1/2 cup heavy cream 1 teaspoon Dijon mustard Salt to taste Season fish lightly with salt, then press peppercorns onto the top of each fillet. […]
1 (15-ounce) can chickpeas, drained and rinsed 1 tablespoon olive oil 1 tablespoon za’atar Zest of 1 lemon 16 ounces Labneh (can use Greek yogurt if labneh is not available) Pita, for serving Line air fryer with foil. In a mixing bowl, toss together chickpeas and oil. Add za’atar and toss to coat. Transfer chickpeas […]
6 poblano peppers 4 cups shredded cooked chicken 1 (15-ounce) cans green chile enchilada sauce 12 (6-inch) corn tortillas 4 cups Oaxaca cheese (or mozzarella) Salsa and sour cream, for serving Heat broiler on high. Broil poblanos, turning until blackened on all sides. Transfer to a resealable bag, seal and let steam 20 minutes. Reduce […]
Juice of 2 limes 2 tablespoons olive oil 1 tablespoon chili crisp 2 Persian cucumbers, sliced 1 melon (cantaloupe, honeydew, Tuscan) seeded, rind removed, and cut into chunks 1/2 cup crumbled goat cheese 20 mint leaves, chopped Flaky salt, for garnish In a mixing bowl, whisk together lime juice, olive oil and chili crisp. Add […]
2 (15-ounce) cans fruit cocktail in juice 1 (13.25-ounce) box yellow cake mix 3/4 cup unsalted butter, melted 1/2 cup chopped pecans Heat oven to 350 F. Drain 1 can of fruit cocktail, then mix it with the undrained can. Pour into 8×8-inch baking pan. Top with dry cake mix, then drizzle butter over. Top […]
Meat Sauce: 2 tablespoons vegetable oil 2 stalks celery, diced 1 onion, diced 4 cloves garlic, minced 3 pounds ground turkey 2 (28-ounce) cans crushed tomatoes Red pepper flakes, to taste (optional) Salt and pepper to taste Arugula-Ricotta Filling: 2 tablespoons vegetable oil 10 ounces baby arugula, roughly chopped 2 cloves garlic, minced 32 ounces […]
4 (6-ounce) salmon fillets 3/4 cup rice flour 1/4 cup vegetable oil 1 tablespoon red Thai curry paste 1 can (14.5 ounces) coconut milk 1 tablespoon fish sauce 2 tablespoons brown sugar, or to taste Sliced green onions, for garnish Salt and pepper, to taste Season fish with salt and pepper and dredge in rice flour. […]