Delicious! I doubled the recipe for my husband and myself. I veered slightly in the prep steps, putting the marinade together in advance . I loved the speed that this came together, and especially since the resulting product was so fabulous. The sauce is so sumptuously velvety and there were a couple of tablespoons left over as well as a bit of rice. Thinking lunch tomorrow will be a bit of sautéed broccoli lurking in the fridge along with the remaining sauce and rice.
I served the shrimp, with all of the marinade, over capellini with roasted asparagus, fresh basil, and a dusting of fresh grated Parmesan-all in the same bowl! I know it can drive people crazy when you vary the recipe, but the point is this shrimp is so good it can be the predominant flavor for additional ingredients as well! Thank you for a recipe I’ll use again and again!However, I was hoping the edges of the shrimp would be a bit more crisp like it looks in the picture , but the shrimp...
KERALA SPECIAL MANGO CURRY || MAMBAZHA PULISSERY || മാമ്പഴ പുളിശ്ശേരി ഉണ...
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Fact Sheet: Explaining Operation Warp SpeedOperation Warp Speed (OWS) aims to deliver 300 million doses of a safe, effective vaccine for COVID-19 by January 2021, as part of a broader strategy to accelerate the development, manufacturing, and distribution of COVID-19 vaccines, therapeutics, and diagnostics (collectively known as countermeasures). COVID19 is NOT so dangerous that meat packing employees will be given PPE to continue propping up the US food supply Also, Covid_19 IS so dangerous that the Trump administration believes its vaccine needs a project name OperationWardSpeed
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Weeknight Broken Lasagna with Lots of Greens Recipe on Food52Consider this recipe a lighter, more casual way to enjoy lasagna, that crowd favorite, for a summery weeknight dinner. Rather than layering noodles with loads of ground meat, cheese, and tomato sauce (which is delicious during a snowstorm but not my favorite when it's 80° and sunny), you boil the long, wide noodles (alternatively, break them up before you boil) and toss them with a hefty dose of lemony ricotta cheese flecked with fresh mint and a load of minced chives. No need to turn on the oven. Looks delicious, but that is NOT lasagne.
Source: Food52 - 🏆 113. / 63 Read more »
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 »
Lamb Biftekia with Anchovy, Sun-Dried Tomato, and Mint Recipe on Food52Biftekia is basically the Greek word for burger. After I graduated high school in 1999 my parents took myself and my sisters to Greece and I ate this several times, usually made with ground lamb, these were often served on skewers and served with different condiments. I decided to try my hand at my own version of these, which are similar to meatballs or meatloaf, I used American ground lamb and combined it with a few other seasonings. For my sauce I used another flavor packed pantry item….ANCHOVIES! Packed in olive oil and salt these lil’ babies can add umami flavor and depth to many dishes. Anchovies are not just for pizza, they are a great way to add the salt element to a dish, and I used mint, lemon, capers and sundried tomatoes to round out the flavors and served with the lamb biftekia it balanced out perfectly. Similar to the use of the condiment Nuoc Cham in Vietnamese cooking, this condiment can be used with a variety of roasted meat, veggies, or even as a topping for pasta.
Source: Food52 - 🏆 113. / 63 Read more »
Sesame Noodle Salad with Seared Mushroom 'Scallops' Recipe on Food52Perfect for warm days, this chilled noodle salad is slightly spicy and pairs perfectly with the warm seared mushrooms. I made this dish one night just cleaning out my fridge with what I had on hand! I used king oyster mushrooms for the 'scallops,' but this recipe would also be great with leftover grilled chicken or pork!
Source: Food52 - 🏆 113. / 63 Read more »