Search Results

Searched for: nut

Bizarre Foods in the Kitchen: Roasted Red Snapper

From the Yucatan This Yucatan-style, roasted fish dish is simple, with big explosive flavors and reminds us all why Mexican cuisine is one of the world’s most popular.

Turkey A La King Recipe

One of My Favorite Ways to Use Leftover Turkey So, after the turkey tetrazzini, after all the turkey sandwiches and the potpies, I always return to this school-lunch classic. It’s one of the great comfort foods of all time, and if this doesn’t become a post-Thanksgiving favorite in your house, I will be shocked. Creamy and… Read More →

Perfect Thanksgiving Turkey, Stuffing & Gravy Recipe

The Art of the Perfect Bird Over the years, I have mastered the art of roasting birds. One issue seems to perplex most cooks: keeping poultry moist when roasting. This problem is compounded by the fact that white meat cooks faster and dries out quicker than dark meat. Try these additional tips to solve all… Read More →

Pecan Tart

Save room for dessert Gooey, sweet pecan filling nested in a buttery crust. The perfect end to a Thanksgiving dinner. Serve with rum raisin ice cream.

Puree of Peas & Watercress

On the side I make this puree as a side every Thanksgiving. It compliments the meal perfectly.

Root Vegetable Pan Roast with Brown Butter Sauce

The best way to eat your vegetables These veggies are delicious on their own or with the included brown butter sauce recipe.

My Dad’s Prosciutto and Fontina Gougeres

The Ultimate Party Food This recipe is one my father has served at every cocktail party he has ever had in his house. These gougeres always disappear fast, are delicious and addictively easy to make. They look complicated, but done once, you’ll realize that the process is really easy—and the freeze and serve option is… Read More →

Paul Kahan’s Shaved Brussels Sprout Salad with Burrata

By Paul Kahan

Pork & Black Bean Chili

My Game-Day Specialty When I invite the guys over to watch football, I like to roast a ham or a few birds and lay out some buns and mustard, and I always serve this chili. I leave it next to the fireplace, so the pot stays warm, and let everyone help themselves. I put out… Read More →

The Latest From the Mind of Mr. Eddie Huang

Fresh Off The Boat Taiwan: Part 1 In this installation of Fresh Off the Boat, Eddie Huang reveals the eccentric underbelly of Taiwan – “anatomically correct” waffles at a night market, chewing betel nut for a buzz and late-night indoor sport shrimping. Stay tuned for Part 2.

The Latest From the Mind of Mr. Eddie Huang

5 Questions: Samantha Brown

The Intrepid Traveler Samantha Brown knows she has the best job in the world. As a veteran Travel Channel host, this globe-trotting junky elicits her natural charm and wit as she takes envious viewers on a tour of the world, exploring exotic cultures, cuisine and natural wonders. We quiz Samantha about holiday travel tips, her favorite… Read More →

5 Questions: Samantha Brown

Bizarre Foods in the Kitchen: Miso-Glazed Black Cod

A Japanese Classic Not since blackened redfish jumped out of Paul Prudhomme’s universe onto the international stage have so many been fascinated by one simple technique. You will enjoy making and eating this dish inspired by Nobu Matsuhisa’s version of this Japanese classic.

Brazilian Fish, Shrimp & Mussel Stew

Mind-Blowing Flavor Baby, it’s cold outside. And in Minnesota, I like to make seafood “meals in a bowl” the week after New Year’s to remind me that warmer days are ahead. This recipe is fast, easy to execute and staggeringly new to almost everyone.I remember as a young man checking out some of the wilder… Read More →

Sweet and Sour Beets with Pearl Onions

Bras

Father & Son Honor Their Terroir By Bob & Sue Long admired as one of the greatest 3-star Michelin chefs in France, Michel Bras has passed the torch to his son Sebastian. We have been enjoying this restaurant’s special dishes from the rustic Aubrac region of central France since 1996. Our most recent meal featured the… Read More →

Bras

April Bloomfield’s Roasted Veal Shanks

A Simple Dish With Deep Flavor by April Bloomfield This recipe is inspired by a trip I took to Florida with Fergus [Henderson] where we got to eat lunch cooked by Marcella Hazan. She made the most delicious spinach pappardelle with ragu and then these wonderful veal shanks. These are the ones that I recreate in… Read More →

Almond and Orange Cake with Poached Plum Compote

My Go-To Dessert I first came across this dish while traveling with my father in the mid-1970s in Spain, where we saw this cake on almost every dessert table. Over the years, I was always trolling for a recipe like this and finally found one in an old Penelope Casas cookbook. I promptly started playing… Read More →

Susan’s Apple Butter

A Family Tradition Apple butter’s rich autumn-spiced flavor is irresistible this time of year. The thick, concentrated apple puree (which is actually dairy-free) wakes up your average morning oatmeal, makes a luscious toast topping, is a natural pairing for pork and even adds a pleasant depth to soups and sauces. Making apple butter is an all… Read More →

Michael White’s Calabrese Pizza

Wisconsin-Style By Michael White

Bizarre Foods in the Kitchen: Lamb Dumplings

A Mongolian Staple One of my all time top five fave recipes. These lamb dumplings are insanely addictive. Versions of this dish are served all over Mongolia, although most are made with fermented mare’s milk instead of yogurt. You will surely find this recipe a little more accessible.

Sweet & Sour Bangkok-Style Chicken with Chiles

Iconic Thai Flavors On my first visit to Malaysia, I found myself in Penang sitting in a small Thai café near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, it was that good. I returned the next day with my crew, ordered the dish again, and this time positioned myself… Read More →

Raquel Pelzel’s Balsamic-Glazed Lamb Meatloaf with Sun-Dried Tomatoes & Basil

Not Your Mom’s Meatloaf By Raquel Pelzel

5 Questions: Raquel Pelzel

Queen of the Test Kitchen Tasting Table‘s senior food editor Raquel Pelzel lives and breathes food. As director of TT’s test kitchen, her head’s in the fridge most days crafting creative content for their daily email publications, she’s also written over a dozen cookbooks (including a few James Beard award-winners) and she still loves to… Read More →

Bizarre Foods in the Kitchen: Beef & Lemongrass Skewers

A Cambodian-Style Snack Shack Favorite Roadside eateries in Cambodia serve little skewered dishes from morning to closing time, and this simple beef and lemongrass version of mine is the type of recipe that grill freaks will turn to all year long. I also use the same recipe for chicken parts, pork, etc., with equal success.

Squash Gnocchi with Brown Butter & Sage

Craving Carbs? This One’s For You. My carbo-meter goes “ding” every time the weather turns cool. If you can relate to this at all, I suggest you make this recipe right away. There is no better autumnal treat than this amazingly insane gnocchi classic. I dare you to eat just one bowl. This classic northern-Italian… Read More →

Andouille, Crab & Oyster Gumbo

Bayou Soul Food Deep in the Louisiana bayou, Cajuns still live off the land—trapping, shrimping, crabbing and hunting. Cooks make gumbo with nutria, a giant, water-dwelling rodent. I learned my gumbo techniques from a trapper’s wife, but I use oysters and crab; no rodent required. This dish’s success hinges on the roux, which is the foundation to all… Read More →

Christine Ha’s Stir-Fry Noodles with Seared Scallops

Simple Yet Stunning By Christine Ha Like a lot of Asian dishes, this one is all about prep. The actual cooking takes a matter of moments, but that’s only once everything is completely ready to go and lined up next to the wok. Overcooking rice vermicelli ruins it. The threadlike strands go from pliable noodles… Read More →