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 […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
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 […]
2 very ripe bananas 3/4 cup (1 and 1/2 sticks) unsalted butter, melted 1/4 cup bacon fat, melted 1 1/2 cups light brown sugar, packed 2 large egg yolks 2 teaspoons vanilla extract 2 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 2/3 cup (112 g) peanut butter chips 6 slices […]
3 tablespoons vegetable oil 8 ounces crimini mushrooms, sliced 1 onion, sliced 3 cloves garlic, minced 1/2 teaspoon crushed red pepper 1-pint grape tomatoes, halved 1/2 cup chicken broth 2 bunches lacinato kale, cut into 1-inch ribbons Salt and pepper In a large skillet, heat oil until hot. Add mushrooms and cook, stirring, until wilted, […]