Serves 4 Author Notes Achaar — or “Indian pickle,” as it’s sometimes referred to — is a popular Indian condiment made from local fruits or vegetables, spices, chili and oil. The flavor is spicy, sour, savory and sweet. You can think of it as the Indian equivalent of Sriracha, kimchi, or harissa. I grew up
Makes 12 Manicotti Author Notes Here is a variation of THE recipe I won finalist on the Food Network’s Ultimate Recipe Showdown on season 1. This recipe adds baby spinach to the ricotta filling. The highlight of my life was to have been chosen to compete in California for the top prize in the PASTA
Prep time 25 minutes Cook time 15 minutes Makes 5 patties Author Notes After seeing a recipe for beet and farro burgers that called for puréeing the roots raw in a food processor, I tried the same method with my C.S.A. turnips. It worked beautifully. Everything—root and greens—goes into the food processor together with herbs
Photo by Jennifer Perillo Prep time 5 minutes Makes 1/4 cup Author Notes I bought my first piece of kitchen equipment when I was 18 years old. It was a hand-hammered wok. Since then, I’ve taught myself to make dumplings, fried rice, wontons, and, more recently, egg rolls. There was just one missing piece in
Why This Recipe Works Roasting the chiles until blackened then using the skin to flavor the broth base for the soup lends deep, rich smoky flavors to the final dish.Soaking beans in salted water helps keep them tender as they cook.Chicken is poached just until cooked through before being shredded and stirred back into the
Roasted Strawberry Muffins Made with allergy-friendly baking mix that tastes as good as homemade, these delightfully fruity muffins contain just three ingredients but boast bold flavor.This recipe is provided by Enjoy Life. 1 1/2 pound strawberries, hulled and quartered 3 tablespoon granulated sugar 1 box muffin mix, such as enjoy life foods muffin mix Preheat oven
Why This Recipe Works The recommended method here is to press the potatoes through a ricer (instead of using a blender), which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.For those who want to save time or don’t have a ricer, an alternate blender method will
Why This Recipe Works Simmering the white wine briefly before adding the stock helps cook off some of its alcohol content.Reducing the cooking liquid and whisking in butter makes a richer, more intensely flavored sauce.Wrapping the stuffed artichokes with pancetta and twine ensures the mushroom filling doesn’t fall out. Artichokes à la barigoule is one
