Salad Of The Week: Cole Slaw Of Cabbage, Dulse, And Scallions Recipe This coleslaw contains Dulse, ocassionally called dillisk in Ireland, is a variety of red seaweed (Palmaria palmata). It is available in health food stores or by mail from Maine Coast Sea Vegetables.Adapted from “The Country Cooking of Ireland” by Colman Andrews.
This delicious blueberry jam made from in-season summer blueberries, sugar, and lemon juice couldn’t be more simple to make. The key is to select the best berries: Namely, a mixture that includes mostly just-ripe berries with a few under-ripe berries as well. Why this recipe works: By selecting berries that aren’t too ripe, you’ll get…
Why It Works Egg yolks make a rich and golden cookie dough that tastes like yellow cake.Honey helps with browning and moisture retention.Dried fig purée doesn’t require additional sugar like a traditional jam and provides the filling with a concentrated fig flavor.Boxing the cookies while warm helps trap steam, giving them a moist and cakey…
Why It Works Making crème fraîche at home is an easy and cost-effective alternative to specialty store-bought versions.The bacterial cultures in buttermilk and yogurt thicken and acidify the cream, while also preventing bad bacteria from taking over.Adjusting the amount of buttermilk or yogurt and amount of time left at room temperature will determine the consistency…
In Epi’s 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).Make this street-food favorite at home using just flavor-packed chipotle mayonnaise and crumbly Cotija cheese.Ingredients4 servingsVegetable oil (for brushing)4 ears of corn, husked1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/4 cup…
Note: After cooling completely, these shells can be stored in an air-tight container at room temperature for up to 5 days. Fill these taco shells with soft scrambled eggs, or with charred corn. Vegetable oil 2 ounces Parmesan cheese, grated on a microplane grater Using a paper towel, spread a thin layer of vegetable oil…
Serves 4 as an entree, 6 as a starter Author Notes These days I’ve been caught up in using lemon thyme from my herb garden in summer cooking, loving its citrus-floral flavor. Recently, I discovered the thick, tangy creaminess of cultured sour cream. It’s wonderful in cool vegetable side dishes and cold soups. I like…
Why It Works Cooking ham sous vide overnight leads to extraordinarily tender results.A quick sear on one side only gives you a crisp texture to contrast with the tenderness. Like bacon, sliced Canadian bacon (a.k.a. breakfast ham) is not one of the meats you’d think would benefit from being cooked sous vide. It’s such an…
Note: Frozen pearl onions can be used in place of fresh. To use frozen onions, cook direct from frozen, skipping step 1. 2 pounds pearl onions (see note) 1 cup heavy cream 1/2 cup homemade or store-bought low-sodium chicken stock 1 bay leaf Kosher salt and freshly ground black pepper 2 tablespoons finely chopped fresh parsley…
When I wrote about how to make the best matzo balls I highlighted the value of using schmaltz (rendered poultry fat). Here’s what I had to say in that piece: The Jews of Northern and Eastern Europe had a fat conundrum: They were living in a land of butter and lard, but couldn’t use those…