WHAT: A cross between a burger and a kebab, with some addictive stuff to dip it in.
HOW: Mix ground lamb with alliums and spices; shape onto skewers; grill. Mix together an herb-y, anchovy-y sauce. Dip and devour. WHY WE LOVE IT: In the summer, it's easy to get into a grilling rut -- to make steaks and burgers and vegetables and forget about all the other good stuff that you can throw on there. These skewers are a great way to switch up your grilling game -- lamb! spices! skewers! -- and we'd eat that sauce on pretty much anything. —The Editors
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more:
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Linguine with Sardines, Fennel & Tomato Recipe on Food52Though some of you probably can’t imagine sardines being a crave-worthy food, I’ve been completely smitten with them since my first taste (a long-ago birthday dinner at Prune restaurant in NYC, where my husband and I shared a starter of sardines with Triscuits, mustard and cornichons). These days we’ve always got a few tins in the pantry at home, so it’s easy to put together one of our favorite weeknight dinners – linguine with sardines, fennel, and tomato, my version of a classic pasta dish known as “Linguine con Sarde.” The sweet, slightly caramelized fennel and the bright tomatoes and lemon work really well with the rich flavor of the sardines, and the crunchy breadcrumb topping makes for a fun textural contrast. Think you don’t like sardines? This simple pasta dish just might make you change your mind. (Note: It goes without saying you should use the best quality wild-caught tinned sardines you can find. Some of our favorites are Wild Planet, Cole's, MorGaDa, and BELA-Olhão, all of which I’ve used and any of which work well here. Also, tiny fresh tomatoes are a wonderful replacement for canned during the summer months - Super Sweet 100s, left whole, or halved small cherry varieties work beautifully. Just add a pint or so to the pan in step 3 and let them cook until softened.) - lastnightsdinner Become a mainstay in my household since it was first posted. My Italian American in-laws used to make Sardine Spaghetti. It was hard to enter the house on those days. The smell was........well you can surely imagine. Sounds special. I have not been able to get 'con sarde' to sing opera lately. Maybe this will be better.
Source: Food52 - 🏆 113. / 63 Read more »
Creamy Asparagus, Lemon, and Walnut Pasta Recipe on Food52After making and photographing my recipe for pasta with creamy walnut sauce (another contestant in the contest), I was hungry for dinner. I opened my semi-bare fridge and threw together this dish. It was so delicious, I decided to submit this recipe as well!
Source: Food52 - 🏆 113. / 63 Read more »
Skirt Steak with Chimichurri Sauce Recipe on Food52Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak – or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce. (All recipes from The Grilling Book.) Why are you showing us stuff no one can afford right now? tease I love skirt steak. :( GilbertoEZayas 👍👍👌👌
Source: Food52 - 🏆 113. / 63 Read more »
Forbidden Rice Salad With Thai Coconut-Lime Dressing Recipe on Food52This vibrant, refreshing salad makes a great lunch or light dinner, but the dressing is really the star here. The bright lime and rich coconut milk pairs perfectly with briny fish sauce, spicy chile, and herbs. Warning: The dressing is addicting—it also makes a great dipping sauce for fresh spring rolls, chicken satay skewers, and lettuce cups.
Source: Food52 - 🏆 113. / 63 Read more »
Coconut-Lime Pork Tacos with Black Beans and Avocado Recipe on Food52Tacos are a recurring weeknight meal for my family. One of our favorite versions is spiced ground pork with lime, pineapple, and black beans, piled high with diced avocado. It was only recently that I thought to add coconut milk to the mix. This one ingredient elevates the dish and plays really well with the other flavors. Similar to pork shoulder or loin braised in milk, simmering the ground pork in coconut milk infuses it with flavor and helps avert the typical dryness that comes with ground meat. This meal can go from kitchen to table in about 20 minutes, perfect for those nights when you don’t have a lot of time but crave (and deserve) an interesting, flavorful meal. Recommended toppings for the tacos include avocado, corn salsa, chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese If we have more time, should/could this be done in a slow cooker with a pork shoulder?
Source: Food52 - 🏆 113. / 63 Read more »
Vietnamese Rice Noodle Salad Recipe on Food52Excerpted from DELANCEY, by Molly Wizenberg (Simon & Schuster, 2014) During Delancey's gestation, and for a long time after it opened, we ate a lot of takeout. One of our favorite quick, cheap lunches was (and still is) a Vietnamese rice noodle salad called bun, and we like it enough that now, sometimes, we even make our own version at home. Don't be put off by the number of steps. The dressing, a take on nuoc cham, can be made a few days ahead, and if you've got the ingredients on hand and the dressing prepared, you can bang this meal out in very little time. This salad is wide open to adaptations and a great vehicle for using up leftovers or odds and ends. Take the recipe and run with it, using whatever vegetables and cooked meats you have on hand. (And though it changes the whole concept, try substituting hot freshly cooked rice for the noodles. We do that often. I like to use Calrose, an inexpensive Japanese-style medium-grain rice that's grown in California and commonly sold in Asian grocery stores.)
Source: Food52 - 🏆 113. / 63 Read more »