Photo by James Ransom. Prop Stylist: Megan Hedgpeth. Food Stylist: Ericka Martins. Prep time 10 minutes Cook time 15 minutes Serves 4 Author Notes When I’m in the mood for a po’ boy, my go-to order is either a hot sausage or a shrimp po’ boy “dressed” (this means plenty of lettuce, tomato, and mayonnaise).
In a large soup pot, heat the oil. Add the reserved shrimp shells and cook over moderately high heat until they turn pink, about 4 minutes. Add the carrots, celery and one-third of the onions; season with salt and pepper and cook until tender, about 5 minutes. Slowly add the brandy and cook until it
Step 1Pulse 1½ tsp. instant yeast, 1½ tsp. fine sea salt, 3⅓ cups (417 g) bread flour, and ½ cup (100 g) granulated sugar in a food processor until combined. With the motor running, add 1¼ cups warm water (100°–110°) and process until a ball forms, about 30 seconds.Step 2Turn dough out onto a lightly
Serves 4 Author Notes I grew up loving all the “meal helper” products that were introduced in the 70’s. If you’re old enough to remember the introduction of Hamburger Helper, you may recall how innovative it seemed back then. But after college when I started cooking for myself, I realized that some of the “cheesy
Cook Mode (Keep screen awake) Ingredients 2 cups baby spinach (rinsed) 1 ½ teaspoons soy sauce 1 teaspoon Asian sesame oil 1 teaspoon dry sherry ¼ teaspoon salt ¼ teaspoon sugar freshly ground white pepper ¼ pound ground pork 1 small scallion (minced) ¾ teaspoon minced fresh ginger Cornstarch (for sprinkling) 30 thin wonton wrappers
Makes about 16-24, depending on what size you make the buns Author Notes I’ve been meaning to post this recipe forever, and am just finally getting around to it. Boller are one of the most beloved and delicious snacks in Norway – the other, I’d say, is waffles, oh, and maybe skolebrød, but I digress.
In a food processor, pulse the hazelnuts just until finely ground. Add the sugar, vanilla extract, almond extract and salt and pulse to combine. With the machine on, drizzle in the corn syrup and blend until the mixture comes together. Turn the mixture out onto a parchment paper–lined baking sheet and form into a 12-by-2-inch
Restaurant: Elizabeth Location: Chicago At least half the menu at Elizabeth, Iliana Regan’s tiny ticketed restaurant, is always inspired by the foods she gathers on foraging excursions. “And in the summer, it’s 100 percent based on what I’ve found,” she says. The self-taught chef grew up on a 10-acre Indiana farm: “We had the occasional
Why It Works Slow-roasting the sauce in the oven saves stirring time and keeps everything tender, while still yielding well-developed, browned flavors.A combination of beef, lamb, pork, pancetta, and chicken livers add flavor and richness, and gelatin creates a silky sauce with body.Finishing with heavy cream and Parmesan emulsifies the sauce.Fish sauce added at the
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