Prep time 25 minutes Cook time 1 hour 10 minutes Serves 4 Author Notes This savory recipe comes from Vietnam and is often served when ringing in the Lunar New Year. Fatty pork belly and/or pork shoulder is braised in a rich sauce flavored with shallots, garlic, fish sauce, and soy sauce. Caramelized sugar gives
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.Ingredients4 Servings2tablespoons olive oil1tablespoon unsalted butter2anchovy fillets packed in oil, drained2large garlic cloves, finely chopped2tablespoons drained capers, chopped8radishes, trimmed, quartered11/4 pounds large shrimp, peeled, deveined1head of escarole, torn into large pieces (about 10 cups)3tablespoons finely grated Parmesan1tablespoon
Serves 4 Author Notes the inspiration for cauliflower “couscous” came from mourad, moroccan cookbook author owner of san francisco’s restaurant aziza. not only is this recipe simple and nutritious, it is also grain free! yet just as satisfying as semolina couscous. adding in fresh herbs and crisp veggies, this salad is one of my favorite
Serves 4 Author Notes This recipe utilizes a clever method for flavorful grilled chicken that I discovered in Gourmet magazine. The chicken is not marinated before grilling, instead, with this method, the hot, freshly grilled chicken is dunked in a flavorful sauce, saving “thyme” without sacrificing flavor. This method could also be used for chicken
In a small bowl, whisk together five-spice powder, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Rub meaty side of ribs with spice mixture, patting to adhere. In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque
Serves 4 Author Notes In India we make mint chutney to go with many veggie starters since mint has cooling effect on body and most Indian dishes are hot and spicy. I happened to have some leftover chutney after a gathering and Froze it for a later day. I was cooking chicken one evening and
Photo by Bobbi Lin Serves 4 Author Notes When I think of the Silician sauce salmoriglio, I typically think grilled fish. But it’s pungent and flavorful enough to stand up to red meat, and it makes a great, quick marinade—perfect for when you haven’t planned ahead or just want a good steak fast. For steak
Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze (see below). To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently
