Who was more thrilled than I to find that Deb thanked me in The Smitten Kitchen Cookbook for lugging a big sack of French cocoa powder to New York City for her? But just after I read that in the acknowledgements, my head started reeling, thinking that others would start asking me to bring them
Photo by Bobbi Lin Serves 4 Author Notes When I think of the Silician sauce salmoriglio, I typically think grilled fish. But it’s pungent and flavorful enough to stand up to red meat, and it makes a great, quick marinade—perfect for when you haven’t planned ahead or just want a good steak fast. For steak
Photo by David Loftus Prep time 10 minutes Cook time 10 minutes Makes 25 to 30 little fudges Author Notes This is a fairly ancient Gujarati sweet, traditionally made using fresh coconut and milk that has been reduced for hours. As coconut trees don’t readily grow where I live now, and there’s no need to
Serves 8-10 Author Notes Growing up I lived across the street from a German family. Mrs. Baum would make this fabulous potato salad, and I would always have at least two servings! I have recreated this salad my way, with the addition of bacon and fennel seed. – CherylDLee —CherylDLee Test Kitchen Notes Having always
There’s nothing better than a big ol’ pot of beans, especially when they’re seasoned with peppers. Serve with cornbread.Advertisement – Continue Reading BelowIngredients4 c. Dry Pinto Beans1 whole Ham Hock1 whole Onion, Diced2 whole Red Bell Peppers, Diced4 cloves Garlic, Minced2 whole Jalapenos, Sliced2 tsp. Salt, More To Taste2 tsp. Chili Powder (optional)2 tsp. Black
Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze (see below). To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently
