This easy dinner party main dish features three of my favorite little helpers: anchovies, the food processor, and the slow cooker. I sneak anchovies into as many things as I can to boost and funk up flavors (just as long as there aren’t vegetarians at my table). The food processor used here can be a
Restaurant: Cúrate (Read a review) Location: Asheville, NC Why She’s Amazing: Because she’s channeling the skills she gained through her envy-inducing background to make authentic Spanish tapas. background: Internship at El Bulli (/sites/default/files/oses, Spain); Jean-Georges (New York City), The Bazaar by José Andrés (Los Angeles) Quintessential Dish: Fried eggplant with honey and rosemary How She
Photo by James Ransom Prep time 1 hour 20 minutes Cook time 30 minutes Makes 2 cups Author Notes My friend Maggy, of Three Many Cooks, recently dubbed me the Queen of Ricotta. She’s definitely onto something. Since first blogging the recipe a year and a half ago, it has been made in kitchens from
Ingredients750g cleaned squid tubes and tentacles1 tbsp sea salt1 tbsp cracked black pepper1 tsp Chinese five-spice powder1 tsp dried chilli flakes100g cornflour or rice flourvegetable oil for deep-frying1 egg white, beaten1 red chilli, finely sliced3 green onions, finely sliced1 lemon, quarteredMethod1. Cut squid tubes in half lengthwise, and score inside in fine criss-crosses with a
Bring all your ingredients out to the grill on a baking sheet for easy cleanup later. If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And keep a close eye on
The Spruce Cauliflower has seen something of a revival in recent years and has become the darling of many a celebrity chef. The use of cauliflower as a low-carb food, a great alternative to potato or rice, and a key ingredient for vegetarians, has taken this cruciferous vegetable to superfood status. The fact that it
Teubner/Getty Images A general rule when serving hot pot is to keep the broth bland and the dips spicy. The beauty of this combination is that it allows guests to season the food according to their own taste. On the other hand, there are no hard and fast rules. Feel free to adapt the basic
