I used to hunt for two kinds of recipes: everyday food for my husband and me, and “company-worthy” dishes for entertaining. The two sets of recipes hardly ever overlapped—neither in the big file box with precisely labeled folders that I crammed full of newspaper clippings and torn-out pages fromWe were newly married, learning how to cook and host together in our small apartment.
And when it comes to the menu planning? I turn to recipes that we like to make for ourselves—ones that can go from weeknight to weekend dinner party, and vice versa. I’ve discarded the notion that certain types of food are only worthy for company, and not for yourself or your family, any night of the week. Or that dinner party food needs to be fancy or complicated to be special. I prize low-effort, high-impact dishes, and once I find them, I make them every chance I get, no matter the occasion.
And, because I’m a sucker for nutty, herby condiments, the whole thing is topped with pistachio gremolata , plus juicy pomegranate arils to add extra freshness and zing . When pomegranates aren't in season, either omit the arils or omit the dates and use currants or dried cranberries in place of the arils.
foods_HQ Looks really good!
Love the dates and pistachios in this recipe! 😁
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L’Artusi’s Famous Mushroom Ragu With Fresh Garganelli Recipe on Food52My boyfriend and I are long-distance, so we get to see each other about once every three months. When we are together, we like to cook, explore whichever city we’re in (usually Berkeley or New York City, where we each live respectively), and spend a healthy amount of time vegging out on the couch watching Netflix (Chef’s Table, Parks & Rec, you know, the modern classics). While we try not to schedule out our time too strictly, there’s one tradition we’ve yet to break: date night. We take this quarterly date night very seriously, and spend weeks picking out a restaurant with the right balance of menu options (he's a vegetarian, so there’s got to be at least a few different choices for him), ambience (romantic, not stuffy), and budget (sometimes we splurge, sometimes we keep it low-key). For some reason, we always gravitate towards Italian food, and that helps narrow down our choices. Past winners have included Acquerello in San Francisco (a very worth-it splurge) and Lilia in Brooklyn (excellent and wonderfully priced), but there’s one dish I haven’t been able to stop thinking about since one date night from about a year ago: the mushroom ragu with garganelli at L’Artusi in New York City’s West Village. Tubular little bites of fresh garganelli pasta wrapped in a creamy, luxurious sauce of nothing-but-mushroom flavor. At the same time, it was meaty and hearty, filling enough to make me ignore the buttery cacio e pepe sitting across the table—and my boyfriend. The cherry on top of the ragu: a generous layer of shaved ricotta salata, a dried, salted ricotta cheese. It was love at first bite. I immediately wanted to know the secrets behind its silky texture, mushroomy goodness, and—whoa—completely vegetarian ingredients list. Surely, there must be some complicated technique or sneaky component hiding within the recipe. After 379 or so odd days (but who’s counting?) after tasting, and subsequently dreaming, about this ragu, I finally tracked down L’Artusi’s executive
Source: Food52 - 🏆 113. / 63 Read more »
Naturally-Dyed Red Velvet Cake with Cream Cheese Frosting Recipe on Food52Red velvet is a classic cake, flavored with just a hint of cocoa powder, that has a deep red crumb contrasted with fluffy white icing. The early versions of the cake weren’t quite as technicolor as the ones we see today, but in the 1940s, the Adams Extract company saw an opportunity to sell some food coloring and reimagined the cake with a hefty dose of their product. It was a huge hit. Now, while I love the idea of red velvet, ingesting that much Red 40 isn’t quite as appealing, so for this Valentine’s (or Galentine’s) Day, I set out to make an all-natural red cake, using red beets. Casual research indicated that the batter needed to be acidic to hold the color, so I pulled out my favorite red velvet recipe from my bakery days. In addition to buttermilk and vinegar (which I figured would provide sufficient acid), it calls for an entire 1-ounce bottle of red food coloring—yikes! I added some cooked beet purée, made a few swaps to account for the extra liquid it contains, and crossed my fingers. The batter looked rosy and beautiful, and I had high hopes. But, while what came out of the oven tasted great, the color left a lot to be desired... I went back to the drawing board and tried a couple of more recipes with beet powder and beet purée without much luck. After a bit more research and a very helpful social media S.O.S. (see below), I learned that even though my batter had just a hint of cocoa and some acidic ingredients, those things alone weren’t enough to make a truly red cake. Many, many folks chimed in with advice, and here are the top tips that helped make my red velvet truly red: 1. For this recipe, fresh beet purée is the key to the color. Cooked beets were easier to purée but oxidized in the cooked batter and turned brown. 2. The batter must be very acidic to prevent the beets from oxidizing. That means no baking soda and lots of acidic ingredients like buttermilk, lemon juice, vinegar, and, for a little extra acidic punch, some cream of tartar. 3. Ok but does it make it look like someone was murdered in your kitchen? Because that is the best part...besides eating the cake.
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Crispy Sesame Baked Tofu & Shiitake Mushrooms Recipe on Food52Raise your hand—and raise it high—if you're excited to fry tofu on a weeknight. The brave among you are waving one arm in the air, pouring oil into a wok with the other. (You must have tasted Ottolenghi's black pepper tofu.) While I salute you, I cannot join you. On any given weeknight, my psyche is not hardy enough to weather the frustrations of sticky skins; my paper towel supply is not plentiful enough to clean up errant oil splatters. And so, when I'm feeling weeknight weary, I follow the lead of Cookie and Kate (and The Kitchn): Give pressed tofu a quick run through oil, cornstarch, panko, and sesame seeds, and put it in the oven. Ta-da! Thirty minutes and one flip later, your tofu emerges with a crust as defined as the fried version (with a little help from cornstarch and panko), and you'll have skipped the sputtering oil and spatula contortion. The crowd of cubes will be evenly browned; the clean-up will be minimal. And while the tofu is roasting, you can take advantage of the warm oven to cook accompanying vegetables: In that amount of time, thinly sliced shiitakes will shrivel, their savory flavor concentrating as their sponginess turns to chewiness. Roast sweet potatoes chunks, cauliflower florets, or carrot spears. Add asparagus and halved cherry tomatoes to the oven halfway through cooking time, when you flip the tofu. Oh, the possibilities! Once you've dried out the tofu in the oven, it's more receptive to flavorful sauces: Mound atop a bowl of rice or sesame noodles; float in soup; or, add to your stir-fry. Or simply drizzle with a bit of soy sauce (and fish sauce, too) and snack on them like you would chicken nuggets—or, you know, tater tots. What do you think about these?
Source: Food52 - 🏆 113. / 63 Read more »
Snack Mix-Style Sesame Sticks Recipe on Food52Sesame sticks are a great vice of mine: I'll strip the bowl of any before you have a chance to get a hand in there. But, luckily, while it'd be hard to make pretzel wheels, Fritos, or Cheez-Its (never Cheese Nips—never!), sesame sticks are the child's play of the DIY snack food world: If you can make crackers (and you can), you can make sesame sticks. (And yes, that means I should make a batch of my own to bring to the next snacks-centered event I attend—for everyone's sake.) These don't taste exactly like the kind you'll find in the bulk section of your grocery store (probably because they have 8 ingredients instead of 30 and they're baked, not fried), but they're pretty darn close—and they still tick off all the nutty, crunchy, salty boxes nevertheless. To Make Them... - Mix together a simple dough (I used Epicurious' 3-Ingredient Seeded Crackers as a guide) with whole wheat flour as the base. - Add buckwheat groats for crunch and, following Serious Eats' recommendations, toasted sesame seeds, ground turmeric, garlic powder, and salt. - Then, whisk together sesame oil, water, and honey and pour the liquid mixture into the dry ingredients as the mixer runs. - When the flour has disappeared and the dough has come together, roll it between two sheets of parchment paper, as thin as you can get it without driving yourself nuts. - Score it with a sharp knife or—fun—a pizza cutter. You can cut all the way through, but don't separate any of the stickies (the dough will be too sticky, anyway). then slide the parchment paper onto a baking sheet and freeze for an hour. - Brush the frozen cracker sheet with oil, sprinkle with more sesame seeds, and bake at 400° F for 15 to 20 minutes—the darker they are (without burning), the more flavorful and crunchy they'll be. Brush a little more sesame oil over top for the last few minutes of baking. - Don't worry if they're not super crisp when they first come out of the oven—they'll harden as they cool. - When they're cool, snap th
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How to Make Quick AchaarsNandita Godbole (CurryCravings) shared two recipes quick achaar recipes from her book Roti.
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12 Great Ice Cream Cookbooks for the Best Frozen DessertsThese are some of our favorite ice cream cookbooks, perfect for classic ice cream recipes, gelato, sorbet, and alternatives like frozen yogurt and vegan ice cream recipes. AmyTrask you need these in your life 🍦And hi
Source: foodandwine - 🏆 366. / 59 Read more »