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Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!
Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!
Ingredients:
brisket, salt, black pepper, cayenne pepper, butter, yellow onion, cloves, rosemary, apple juice
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Get Beer Colada Recipe from Food Network
Get Beer Colada Recipe from Food Network
cooking.nytimes.com
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Ingredients:
sour cream, clams, lemon juice, worcestershire sauce, cayenne pepper, salt, white pepper
www.delish.com
Our big fat Greek pasta.
Our big fat Greek pasta.
Ingredients:
penne, olive oil, chicken breasts, oregano, cloves, half and half, cream cheese, feta cheese, lemon juice, lemon, cherry tomatoes, olives, cucumber, dill
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It's a Hawaiian vacation in a glass. You can't help but feel on vacation as you sip this tropical rum-based concoction. Be careful-this drink has a kick!
It's a Hawaiian vacation in a glass. You can't help but feel on vacation as you sip this tropical rum-based concoction. Be careful-this drink has a kick!
cooking.nytimes.com
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions It has a purity of flavor that, while still quite sweet, is never cloying This very traditional recipe is from one of the most celebrated baklava shops in Istanbul
This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions It has a purity of flavor that, while still quite sweet, is never cloying This very traditional recipe is from one of the most celebrated baklava shops in Istanbul
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Blood orange and pineapple juices create a tangy pink mimosa. Serve in pink sugar-rimmed glasses.
Blood orange and pineapple juices create a tangy pink mimosa. Serve in pink sugar-rimmed glasses.
cooking.nytimes.com
This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
Ingredients:
shiitake mushrooms, scallions, kombu, carrot, water, soba noodles, sesame oil, cabbage kimchi, tofu, european cucumber, asian pear, hardboiled eggs, rice vinegar
cooking.nytimes.com
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water
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Get Lobster and Crab Stuffed Grilled Cheese Recipe from Food Network
Get Lobster and Crab Stuffed Grilled Cheese Recipe from Food Network
Ingredients:
maine lobster, blue crab, bread, mayonnaise, american cheese, cabbage, tomato, beurre blanc, cheese, sauce, shallots, white wine, lemon juice, heavy cream, butter, sambal, chile sauce
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Avocado dressing made with plain yogurt is a creamy, quick and easy addition to any salad.
Avocado dressing made with plain yogurt is a creamy, quick and easy addition to any salad.
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This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.
This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.