Category Archives: Others
The Robertson
Classic Mignonette Recipe
Most recipes for classic mignonette don’t give it the respect and attention it deserves. With a sharp knife and a little attention to detail you can raise the bar on this raw bar staple. Why It Works Precise knife cuts prevent the shallots from producing sulfurous aromas that can overwhelm the flavor of a mignonette.…
Time for a Drink: the Emerald Recipe
For a holiday so frequently associated with tipsy merriment, St. Patrick’s Day is certainly celebrated with a bum bunch of drinks. Okay, there’s Guinness—I’ll give you that as the primary redeeming tipple for the day, with a tip of the hat also to the decent drams of Red Breast. But what else do you see…
Spaghetti con le Sarde
Serves 4-6 Author Notes Sarde means sardine in Italian, but these are no canned sardines. This beautiful salty, sweet combination of flavors soaks into golden strands of whole wheat spaghetti and you won’t be able to get enough. I feature this pasta during my Feast of the Seven Fishes every year, and it’s always the…
Bagel Chips From ‘The Artisan Jewish Deli at Home’
Ricotta Beignets
The lightest doughnut north of New Orleans By Raquel Pelzel/April 4, 2012 2:17 pm EST Here in the Tasting Table Test Kitchen, something tasty is always cooking. Sometimes we’re testing recipes such as lamb chops with hazelnut gremolata for our Chefs’ Recipes Edition or trying out dishes such as puffed black rice or smoked soba noodles…
Strawberry Purée Recipe
1/2 cup balsamic vinegar 2 cups ripe strawberries, stemmed, hulled, and roughly diced 2 tablespoons dark brown sugar 1/4 teaspoon kosher salt 1/8 teaspoon lemon zest Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its…
Green Soup
Why It Works Streamlining multi-day, multi-pot traditional pozole recipes into a single Dutch oven makes this recipe doable on a weeknight.Searing the green salsa adds depth to its flavor.Pumpkin seeds add nutty flavor and a creamy texture. I’ve been close friends with pozole rojo—the Mexican meat and hominy soup flavored with dried red chiles—for years, but…
Our Favorite Sour Milk Cornbread
Sour-milk cornbread is one of those quintessential foods of the South for which there are hundreds of recipes (and infinite variations). Although we’d never claim to have the “definitive version,” Miss Lewis and I worked together on this recipe until we got just what we wanted: an all-cornmeal bread that’s light, moist, and rich, full…