This fruity-cheese dessert takes little time to prepare and is not as heavy as ice cream. Ingredients 2 ripe mangoes, peeled, pitted, and cubed 1 tablespoon sugar ½ teaspoon grated lime zest, plus 1 tablespoon fresh lime juice 1 ½ cups part-skim ricotta Directions In a bowl, toss together mangoes, sugar, and lime zest and
Ingredients:4 large beets2 tablespoons extra-virgin olive oil, separated1 (15-ounce) can chickpeas, rinsed and drained3 tablespoons tahiniJuice of 1 lemonZest of 1 lemon¼ teaspoon saltFreshly ground pepper to taste
Why This Recipe Works A slow-cooked red sauce picks up tons of flavor from pork ribs and beef.Waiting to add the sausages until later in cooking keeps them moist and tender. A couple of weeks back I spent a good deal of time developing a recipe for lasagna Napoletana, a lasagna stuffed with smoked cheese, sausage
Ingredients:8 oz old-fashioned rolled oats2 oz wheat germ1 1/2 oz flax seed2 oz raw pumpkin seeds3 oz sliced almonds1 1/2 oz shredded coconut (sweetened or unsweetened)4 oz honey2 oz golden syrup1 3/4 oz light brown sugar1 oz unsalted butter, plus extra for pan1/2 tsp kosher salt1 tsp vanilla extract2 oz dried apples, chopped2 1/2 oz
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don’t have to go out just to enjoy them, because they’re one of the easiest dumplings to make at home. Why this recipe works: Pork fat makes the filling incredibly juicy and flavorful.Soaking
A casserole with layers of soft polenta, hearty mushroom sauce, and Parmesan cream. Updated November 30, 2022 A baked polenta casserole with a rich mushroom sauce and Parmesan cream. . Serious Eats / Vicky Wasik Why This Recipe Works A properly cooked, creamy polenta makes perfectly spoonable layers that soak up the mushroom sauce.Lots of
Photo by James Ransom Serves 4 Author Notes For a lighter gratin that doesn’t need to wait for winter, layer potatoes and carrots with parmesan and lots of fresh thyme and use chicken stock as your liquid. It’s just as good at room temperature as it is hot, which makes it an unlikely but excellent
Chorizo and paprika lend a smoky richness to this quick and hearty braise. Serious Eats / J. Kenji López-Alt Why This Recipe Works A pressure cooker intensifies the flavors of smoky chorizo, smoked paprika, roasted tomatoes, and chickpeas as the chicken cooks.Minimal ingredients and only a few steps make for an easy, one-pot, ready-in-under-an-hour meal
Ingredients:8 ounces bacon5 tablespoons unsalted butter, divided2 cups fresh breadcrumbs (made by pulsing homemade-style white bread in a food processor; you will need about 4 slices)Kosher salt and ground black pepper2 cups thinly sliced yellow onion2 teaspoons minced garlic12 ounces spaghetti, broken in half2 cups low-sodium chicken broth1 1/2 cups water6 large eggs, lightly beaten
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