Photo by James Ransom Prep time 15 minutes Cook time 45 minutes Serves 8 Author Notes This recipe is from my late mother-in-law Monica. I’ve never had mashed potatoes that even come close to how delicious these are. With both cream cheese and sour cream, they’re the perfect balance of creamy and tangy, with the
Photo by Rodrigo Iglesias Makes about 1 quart Author Notes When we were younger my sister was always more of a city girl and would spend her college summers interning in New York City. When I’d visit, she would indulge me in all of my touristy food stops in Little Italy and Chinatown. One of
Photo by Eric Kim Prep time 15 minutes Cook time 55 minutes Serves 6 to 8 Author Notes The sheet pan really does makes a difference: Uber-buttery cornbread stuffing gets crispy at the edges, almost chewy. The vegetables are just cooked with a little bite. Also, I use milk instead of stock, which keeps this
Heat a non-stick frying pan over a medium-low heat. Pour in a couple of tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter, then serve in stacks with your favourite toppings – we topped ours
In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute. Transfer the onion mixture to a blender and add the tomato paste, broth, and cream.
4.0 (2,251) Add your rating & review This is Sarah Simmons’s completely inauthentic take on Chinese peanut noodles. Made with soba noodles and Thai pantry staples (red curry paste, coconut milk, chile and cilantro), it’s lighter, brighter and spicier than the original. Slideshow: Noodle SaladsRecipe from Food & Wine America’s Greatest New Cooks Photo: © Christina Holmes
Making your hot chocolate with heavy cream instead of milk doesn’t just make it Keto friendly, it also makes it so much better. Sweeten it with your favorite Keto friendly sweetener (we like Swerve) to make it the best warm Keto winter drink there is. Not ready to kick cold drinks yet? Try our Keto Frosty! Advertisement
Ingredients:1 pound boneless pork loin, cut into 12 slices2 ½ teaspoons kosher salt, divided2 teaspoons freshly ground black pepper, divided¾ cup panko breadcrumbs⅔ cup all-purpose flour2 tablespoons grated Parmesan cheese2 teaspoons garlic powder½ cup buttermilk1 large egg½ cup canola oil½ cup dry white wine3 fresh thyme sprigs1 cup chicken stock4 tablespoons butter at room temperature1
This rustic Middle Eastern comfort food makes a simple vegetarian main or the center piece for a mezze spread. By Jess Lacey Print Description This rustic Middle Eastern comfort food makes a simple vegetarian main or the center piece for a mezze spread. 4 medium onions, thinly sliced 2–3 tablespoons of flour 250g green or
Ingredients:6 cups chicken stock, preferably homemade1 tbsp. finely grated ginger1 1⁄2 tsp. kosher salt, plus more to taste1 1⁄2 tbsp. cornstarch1 tbsp. soy sauce1 tbsp. toasted sesame oil3 eggs2 cups (2 oz.) baby spinach1 1⁄2 cups cooked, shelled edamame4 scallions, thinly sliced