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Recipes


1 Rinse the rice: In a bowl of water, swirl the rice with your hands several times. Tip the rice into a fine-mesh strainer. Refill the bowl with water, then add the rice back in and swirl again — the water should be clear now. If so, tip the rice back into the strainer and …

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1 Prepare the pan(s): Generously spray a 9-inch loaf pan (or two 8 by 3 3/4-inch loaf pans—disposable aluminum pans are the perfect size) with non-stick spray. 2 Mix and knead the dough by hand: In a large bowl, stir the warm water, milk, molasses and yeast together and let stand until the mixture starts …

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Corned Beef (Baked) 1 Lightly boil to remove excess salt: Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef. Corned beef can be very salty, especially …

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Method 1 Brown the beef: In a large Dutch oven  or stock pot over medium heat, brown the ground beef, breaking it apart with a wooden spoon into large chunks. When browned, use a slotted spoon to transfer the ground beef onto a paper towel lined plate to drain. Set it aside. 2 Cook the …

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Print Photography Credit: Garrett McCord Irish coffee is an exercise in simplicity. Too much fuss and it loses its character. You want a strong punch of coffee, a lingering warmth from the Irish whiskey, a touch of sweetness, and some cream to bring it all together. Keeping this desire for simplicity in mind, one change that …

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1 Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and …

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Cabbage doubters, prepare to be seduced. Here we have thick slices of cabbage roasted until the edges are crispy and golden, and then served with a crunchy, salty, nutty, bacon-y gremolata scattered over top. Plus Parmesan cheese. Helloooo, gorgeous. This recipe comes from a new cookbook from my friend Andrea Bemis, the farmer and co-owner of …

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We are using baby spinach because of its convenience and tenderness. If you are using mature spinach, thoroughly rinse it first. You may want to blanch it first for a few seconds, before chopping and using in this recipe. Method 1 Heat stock and prep ingredients: Make sure that all of your ingredients are ready …

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1 Heat the poaching water: Fill a wide a wide saucepan with 2 inches of generously salted water and bring to a boil. Add the vinegar, and adjust the heat to a gentle simmer. 2 Heat and season the stock.  Meanwhile, in a large saucepan over medium heat, bring the stock to a boil. Add …

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I come from California, the land of salad for dinner. You can’t ask for a much simpler homemade meal (I mean, unless cereal counts). With this easy and delicious steak salad, pan-seared skirt steak sits atop a bed of spring greens, carrots, radishes, and apples. The miso vinaigrette- tangy, sweet, substantial, and full of umami, provides …

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