Adapted from Deborah Madison's Local Flavors. Update 7-29-2023: I've updated my method to minimize/eliminate the exploding corn issues I've experienced in the past. Method is reflected in the recipe below. The batter can be made ahead and chilled in the fridge. Be sure to give it a good stir before frying. I often make a half batch. For a half recipe, I find 1/2 cup of flour works well. And depending on how juicy the corn is and what kind of flour I'm using, I use 2 to 3 eggs. If you don't like cilantro, feel free to omit it or to use another herb or more scallions. I've made a half batch with 8 scallions and no cilantro, and it was delicious.
Dinner seems so hard sometimes. I cook for SKCC during the day, so we have wonderful lunches, and obviously there are leftovers, but that leaves me not following my own advice as far as having a plan for dinner most nights. Ironic isn’t it? I have plans for lunch, we rotate the same few things fo
This chickpea curry is an adaptation of this chicken curry recipe I learned to make while working at Fork in Philadelphia many years ago. In place of 8 bone-in chicken thighs, I've swapped in two cans of drained chickpeas. A few notes: I have only ever made this recipe with canned chickpeas, but if you wish to cook the chickpeas from scratch, here are two methods I love: Simple Slow Cooker Chickpeas (I make these often) and How to Cook Chickpeas From Scratch. Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too. I use roughly 1.5 tablespoons for this recipe, which makes the curry spicy but not outrageously so. If you are sensitive to heat, start with a tablespoon and adjust the sauce with more at the end. Fish sauce: To keep this recipe vegetarian (vegan actually), simply omit it. You'll likely need to add a bit more salt to the cooking liquid.
Adapted from this Zucchini Tortilla recipe. Notes: Salt: I use Diamond Crystal kosher salt. If you use Morton, you may need to use less. That said, I think I could up the salt here, and I will experiment with more next time around, but I tend to like salt. I will report back once I make them again. Cabbage: The first time I made these, I used a very small head of farm share cabbage. I've since looked for small heads of cabbage at the store and even the smallest ones will yield more than enough for this recipe. Rice Flour: As noted in the post above, I made these once without any flour, and I found them to be a little too delicate/fragile. I've also experimented with almond flour, but I prefer the texture of the rice flour. Some readers have suggested oat flour or corn flour as other gluten-free options here.
When I was 23, broke and new to New York City, I…
A delicious soup with plenty of vibrant flavors that are brought together in one pot. Once you try this recipe, you’ll never go back to the packaged soups again!
This dish makes an excellent dinner if you like chicken and soy sprouts: German Chicken Ragout or stew. It is super easy to make and healthy.
Gorgeous peach brussels sprouts salad with sweet & salty nuts and a creamy tahini poppy seed dressing. This vegetarian brussels sprouts peach salad is filled with a wonderful mix of textures and flavors. Enjoy it for the perfect summer lunch or side dish on its own or with your favorite protein!
This boldly flavored fermented kimchi recipe comes from chef Jon Churan, Perennial Virant, Chicago.
This recipe is one that I will make again and again, and truthfully I cannot believe I haven't thought to combine these two vegetable favourites together before now! Roasted Brussels sprouts are a staple in this house, and I'm aways looking for more creative ways to showcase beets, especially since I started receiving
These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!
This recipe comes from Food52 Baking or, more specifically, from Merrill Stubbs who adapted it from her grandmother and describes it as "the easiest, most foolproof recipe in the world." Butter: If you don't have salted butter, use unsalted butter and the addition of ½ teaspoon fleur de sel or ¼ teaspoon kosher salt.
I have an overflowing clipboard of recipes I've ripped out from magazines. You read that correctly, clipboard, probably not the right tool for the task but I love them. In my other life of wanting to be a director or boss of something I carry clipboards around and wear trendy glasses and ca
The Sioux Chef's Indigenous Kitchen—out October 10 and available for pre-order now—uses pre-colonial techniques and indigenous ingredients in dishes like Braised Sunflowers, Amaranth Crackers and Sage and Rose-Hip Roasted Duck. Food & Wine talked with Sean Sherman about his culinary philosophy, upcoming projects and why frybread is a complicated topic:
Light, healthy and delicious Korean bean sprout rice recipe
This is the pie dough recipe I use for every tart, pie, galette I make. In this recipe and video, I show how to make the pie dough as well as how to parbake and blind bake it. Parbaking is a step that ensures the bottom crust of your pie will not be soggy. Here are a few recipes that benefit from a parbaked crust: Bourbon Pecan Pie Roasted Butternut Squash Pie (i.e. The Best Pumpkin Pie) Salted Maple Pie Notes: Ideally make your dough 12 to 24 hours before you plan to roll it out. Doing so allows the flour to fully hydrate and allows the gluten to relax. This makes rolling the dough out more easily and also helps minimize shrinking in the oven. Dough can be made up to three days in advance and stored in the fridge or made weeks in advance and stored in the freezer. To thaw, place dough in the fridge overnight before baking. To make a double batch: do not load your food processor with double quantities. Make the dough in separate batches — no need to wash the food processor in between batches. Favorite Pie Plate: I swear by my ceramic Emile Henry 9-inch Pie Plate. Once you parbake your pie shells, let them cool completely; then store in an airtight vessel or bag — an XLarge (2-gallon) Ziplock works well. Store at room temperature for up to 3 days or freeze for up to 3 months.
How to use the delicious ingredient Laverbread
Source: Adapted from The New York Times 2004 I've adjusted the recipe only every so slightly in that I make this in one bowl, whisking the salt and baking powder directly into the batter, and adding the milk and flour successively as opposed to alternately.
An exotically spiced masala chai cake, covered in an equally exotically spiced buttercream icing. Perfect served with a warming cup of hot masala chai.
August 19, 2020 by Nicole Collins Do you guys talk to your parents or children every day? If you don’t, you should. I do. I call my mama every single day. I won’t give you the “hold on tight to your loved ones, because tomorrow isn’t promised” speech today. But, know that I’m thinking it. Many conversations with my mom start the same way. During the week it’s “What are you doing? Watching TV, what are you doing? I just finished work.” On the weekends, it’s basically the same greeting. But inst
Upgrade dinner tonight with this easy Chicken Roulade Stuffed with Brussels Sprouts, Walnuts, and Pecorino recipe from Delish.com.
How to make Korean soybean sprout soup
Crispy on the outside, tender on the inside, these flavorful fried balls are loaded with shaved Brussel sprouts. Ready in 30 minutes!
A low FODMAP Asian-style potato mash with bok choy, bean sprouts and chicken thigh. Dutch stamppot with a twist! Lactose-free and gluten-free
Are sprouted potatoes safe to eat?
Full of flavor, probiotics and nutrients, Russian brined apples are a traditional ferment that goes back countless generations.
Please do not get freaked out that I put brussels sprouts in these instead of cabbage. See, brussels sprouts are really just mini cabbages, but with more flavor. Flavor I personally cannot get enough of. So good.
Meatballs and potatoes first fried in a pan and then baked with a tomato sauce in the oven. It is a flavor-packed weeknight dinner that makes everyone satisfied.
Kua mee is a sweet and savory Laotian stir-fried noodle dish, highlighted by caramelized sugar and tender egg strips.
Unbeknown to me, it was national doughnut day a few weeks ago. As soon as my WordPress, Instagram and Facebook feeds filled up with photo after photo of puffed, golden, chocolate covered doughnuts;…
Learn how to make rejuvelac, the invigorating probiotic drink made from sprouted grains that will support your gut microbiota and your immune system.
A superhealthy side to perk up any Asian-style dish
Chao He Cai, a "harmonious" stir-fry of clear noodles, eggs, chives, carrots and bean sprouts, is Chinese home-cooked comfort food.
Gorgeous Italian chopped salad recipe loaded with shredded brussels sprouts, chickpeas, veggies, salami, olives, pepperoncini and delicious cheeses.
Is deze vegan kaassaus vergelijkbaar met een echte kaassaus? Nee dat natuurlijk niet maar het komt qua smaak wel in de buurt!
One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.
Pickled red onion, known in Swedish as picklad rödlök is a very popular addition to many Swedish dishes, perfect on shrimp sandwiches and hamburgers.
This recipe combines hearty traditional dishes from Britain and Italy, topped with a deep-fried egg.
This hearty, vegetable-heavy, and slightly decadent dinner frittata really feels like a meal.
Hi friends! How is the first month of 2019 treatin' ya? I hope you're easing in slowly and enjoying the clean slate that the New Year brings. I'm not a huge fan of resolutions (every
Gado-Gado ist ein köstlicher, einfacher indonesischer Salat mit Erdnusssoße. Eine deftige, aber frische Hauptmahlzeit für jede Jahreszeit.
Please do not get freaked out that I put brussels sprouts in these instead of cabbage. See, brussels sprouts are really just mini cabbages, but with more flavor. Flavor I personally cannot get enough of. So good.
