Cook Mode (Keep screen awake) Ingredients This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 1 pound ground pork 1 egg 1 tablespoon cornstarch 2 teaspoons sesame oil 1 tablespoon minced
Vegan olive tapenade is a great spread to serve with crackers for an easy gourmet appetizer or hors d’oeurves for any party where you’re expecting vegetarian or vegan guests (or just guests who like good food!). This simple and easy homemade olive tapenade recipe uses two kinds of olives to give a pleasing color combination
Prep time 15 minutes Cook time 3 hours 20 minutes Serves 8 to 10 Author Notes I created this recipe for a dinner party I was co-hosting with my sister. I took a lot of steps to make the stew as savory as humanly possible. These steps included: carefully browning the meat; adding great proportions
Photo by James Ransom Prep time 3 hours Cook time 10 minutes Makes 6 skewers Author Notes A few years ago, for the first time, I noticed vendors at the local farmers market selling garlic scapes. I had heard of scapes, but never used them and as I am intrigued by anything garlic related, I
Here, pastry chef Paola Velez mixes green sofrito with garlic, shiro miso, butter, and lemon for a deeply flavorful sheet-pan salmon dinner, a riff on this recipe from former Food & Wine Senior Test Kitchen Editor Kay Chun. Brining the salmon before cooking it seasons the fish and prevents it from drying out. Velez likes
Makes About 4 cups Author Notes This recipe has roots in, believe it or not, homemade baby food. When my kids were babies, I’d puree whatever we were eating to feed them, which yielded exciting flavor combinations such as chicken with yam and pear with spinach and edamame. The only problem with cultivating a palate
Cook Mode (Keep screen awake) Ingredients 2 tablespoons canola oil 3 shallots, thinly sliced 2 fresh Thai chiles, thinly sliced One 15-ounce can unsweetened coconut milk 1/2 cup chicken stock or low-sodium broth 1/4 cup fresh lime juice Kosher salt Pepper 1 pound shredded rotisserie chicken (4 cups) 1 1/2 cups fresh corn kernels (from 2
Serves 4 Author Notes The sweetness of the prunes and brandy here is countered by the addition of chicken livers and Dijon mustard. If you’re squeamish about liver, feel free to leave them out. The dish won’t have quite the same richness, but I’m sure it will still be good. Served with roasted potatoes and
Ingredients:2 tbsp. mustard or canola oil1 (1 1/2-lb.) piece boneless, skinless pork belly, cut into 1″ strips, about ½” thick10 small green Thai chiles or 5 serranos, halved1 small red onion, quartered and thinly sliced6 cloves garlic, mashed into a paste1 (2″) piece ginger, peeled and mashed into a paste1⁄2 tsp. ground turmericKosher salt, to
