about 5 days ago - No comments
1 tablespoon olive oil 3 large onions, thinly sliced 2 tablespoons brown sugar 1/4 teaspoon salt 3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed 1 lb parsnips, peeled and cut into 1-inch pieces 1 1/2 cups low-sodium chicken broth, heated 1/4 cup crumbled blue cheese 3 tablespoons fresh thyme, chopped
about 5 days ago - No comments
3 1/2 teaspoons white grape juice 2 1/2 teaspoons apple cider vinegar 2 tablespoons fresh lemon juice 2 tablespoons minced shallot 1/4 cup walnut oil 1/4 cup olive oil Fine sea salt 8 large butter lettuce leaves 1-2 ripe avocados, thinly sliced 2 large grapefruits, all peel and white pith cut away, seg-ments cut from
about 2 weeks ago - No comments
1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped 3/4 cup sliced pancetta, or bacon, finely diced 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/8 teaspoon crushed red pepper 1 28-ounce can diced tomatoes, (not drained) 1/4 cup water 8 ounces medium pasta shells (or
about 4 weeks ago - No comments
1 bunch spigarello, washed, stems removed, leaves chopped 2 cloves garlic, peeled, roughly chopped 4 shallots, peeled, roughly chopped 2 Italian sausages, washed, grilled 1 carrot, peeled, cut into thick rounds 1 cup chicken stock 1 cup pasta water 2 tablespoons butter ¼ box pasta, penne or ziti Olive oil Sea salt Freshly ground black
about 1 month ago - No comments
2 tablespoons chopped pancetta 2 tablespoons extra-virgin olive oil, divided 4 cups cauliflower florets (from 1 medium head) 2 tablespoons water 2 teaspoons red-wine vinegar 1 cup grape tomatoes, halved 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 2 anchovy fillets, minced (optional) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Cook pancetta in
about 1 month ago - No comments
1/4 cup plain yogurt 2 medium celery ribs 1/2 English cucumber 2 tablespoons chopped parsley or cilantro 2 tablespoons lemon juice 1 teaspoon olive oil In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid. Diagonally cut celery into thin slices. Seed cucumber and diagonally cut
about 2 months ago - 1 comment
1 teaspoon ground cumin 1/3 cup lime or lemon juice 1 tablespoon sugar 1 tablespoon cayenne 1 cup pomegranate arils (seeds) 2 (15 oz.) cans garbanzos, rinsed and drained 1 cup peeled, diced cucumber 1/2 cup chopped mild onion Salt and pepper In a small fry pan over low heat stir cumin until fragrant from
about 2 months ago - No comments
Makes 10 servings (5 cups, sufficient for a 4- to 5-pound bird) 1/4 C butter 1/4 C finely chopped onions 1 C finely chopped, peeled apples 1/2 C finely cut celery 1/2 tsp salt 1/4 tsp pepper 1 tsp poultry seasoning 1/3 C tomato juice, or chicken broth 6 C corn flakes cereal (crushed to
about 2 months ago - No comments
8 cups vegetable broth 5 tablespoons butter, divided 1 1/2 cups chopped onion 1 pound parsnips, peeled, trimmed, cut into 1/4-inch pieces 5 teaspoons chopped fresh rosemary, divided 1 1/2 cups (10 ounces) arborio rice 3/4 cup freshly grated Parmesan cheese Aged balsamic vinegar (for drizzling) Bring broth to boil in medium saucepan over high
about 2 months ago - No comments
2 tablespoons unsalted butter 1 teaspoon extra-virgin olive oil 4 medium parsnips, peeled and cut into 1/2-inch dice 1 bunch carrots, peeled and cut into 1/4-inch dice 1/2 small onion, coarsely chopped 1 clove garlic, coarsely chopped 1/2 cup homemade or low-sodium canned chicken stock For the Garnish: Salt and freshly ground black pepper, to