Juicing citrus with its peel can be risky business, but a handful of whole kumquats (peel, seeds, and all) gives this juice a wonderful brightness and tartness, plus a touch of bitterness that makes it almost cocktail-like. Ginger adds a little spice, and pear gives the combination a rich, smooth texture and just enough sweetness.…
Nutrition Facts (per serving) 283 Calories 8g Fat 44g Carbs 10g Protein Nutrition Facts Servings Per Recipe 8 Calories 283 % Daily Value * Total Fat 8g 11% Saturated Fat 1g 6% Sodium 761mg 33% Total Carbohydrate 44g 16% Dietary Fiber 12g 41% Total Sugars 7g Protein 10g Vitamin C 8mg 39% Calcium 98mg 8%…
Why It Works Short-grain Asian rice (such as sushi rice) produces rice balls with tender rice grains that hold their shape, retain a pleasantly chewy texture, and don’t become mushy, even after deep-frying.A bechamel sauce made with both chicken stock and milk guarantees rice balls that are molten, not dry, inside.Gelatin-rich chicken stock helps the…
Ingredients:8 0z. frozen Organic Shelled Edamame, about 1 ½ cups¼ cup Tahini (sesame-seed paste)¼ cup water½ teaspoon freshly grated lemon zest1 lemon (about 3 tablespoons), juiced1 clove garlic, smashed¾ teaspoon Kosher salt½ teaspoon ground cumin¼ teaspoon ground coriander¼ teaspoon chili flakes (if you like it spicy)3 tablespoons extra-virgin olive oil1 tablespoon chopped, fresh flat-leaf parsleySuggested…
The ideal base for countless seafood soups and stews. Why It Works Anchovies are used as the base for a stock that is savory and packed with umami. Anchovy stock is the Korean counterpart to Japanese dashi. Instead of bonito flakes, anchovies are used as the base for a fish stock that is every bit as…
Makes about 2 cups Author Notes I began experimenting with homemade Sriracha two summers ago after discovering Joshua Bousel’s recipe on Serious Eats (http://www.seriouseats…). The first batch, while tasty in its own right, was bright and in-your-face hot, and missing the earthiness of the beloved Huy Fong version. I spent the rest of my summer…
Ingredients:12 Diver scallops6 slices Prosciutto, halved lengthwise3 tablespoons olive oil3 tablespoons unsalted butter1 garlic clove, halvedInstructions:To prepare; lightly rinse and pat dry.Wrap each scallop in a piece of the prosciutto and tie with kitchen twine.Heat a large skillet with a heavy bottom to med-high.Add olive oil and butter to pan, swirl to coat.Add garlic and…
3 cups (525g) cooked short-grain white rice (see note) 1/4 cup (60ml) soy sauce, plus more for serving Wet your hands and divide rice into 4 equal-sized balls, approximately 2/3 cup each. Working with one ball at a time, squeeze and compress rice ball between your cupped palms to form it into a triangular shape.…
Ingredients ¾ cup pecans ¾ cup cashews ¾ cup blanched almonds ¾ cup raw peanuts ⅛ teaspoon sea salt ½ teaspoon peanut oil Directions Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment. Distribute pecans, cashews, almonds, and peanuts over prepared baking sheet. Bake in the preheated oven for…
Serves 8 Author Notes I simply adore Italian food and whether I like pasta or pizza better is so hard to say, in fact, it’s impossible. I love them both for many of the same reasons and for many different ones. Both fill my comfort food addictions and needs! Both are creative, fun to make,…