Friday, February 10, 2023
Smitten Kitchen riff posted here Ingredients FOR THE TOFU AND BROCCOLI: FOR THE PESTO: TO FINISH: INSTRUCTIONS
Thursday, February 9, 2023
from 101 cookbooks INGREDIENTS 6 large eggs 2 tablespoons Greek yogurt (or mayo) 1 tablespoon whole-grain mustard Salt and pepper 1 stalk celery, washed and chopped 1/4 cup minced yellow onion A tiny squeeze of lemon juice 2 small handfuls of lettuce 8 slices of whole grain or sourdough bread, toasted 2 cloves of garlic, […]
Thursday, February 9, 2023
from Smitten Kitchen 3 to 4 (1 1/4 to 1 1/2 pounds) Yukon Gold potatoes 1 small onion 1 cup olive oil 6 extra-large or 7 large eggs Salt and freshly ground black pepper (don’t skimp) Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade […]
Thursday, November 28, 2019
Ingredients 4 3/4 cups bread flour (about 20 1/4 ounces), plus more for dusting 1/3 cup granulated sugar 2 1/4 teaspoons fine sea salt 2 (1/4-ounce) envelopes quick-rising yeast 1 cup whole milk 2/3 cup heavy cream 7 tablespoons powdered milk 1 large egg Cooking spray 1/4 cup unsalted butter, melted, divided, plus more for […]
Thursday, November 28, 2019
dijon-braised brussels sprouts Serves 4 as a side dish 1 pound brussels sprouts 1 tablespoon unsalted butter 1 tablespoon olive oil Salt Freshly ground black pepper 1/2 cup dry white wine 1 cup broth (chicken or vegetable) 2 to 3 shallots, peeled and thinly sliced 2 tablespoons heavy cream 1 tablespoon smooth dijon mustard […]
Thursday, November 28, 2019
kale and caramelized onion stuffing Technically, this is dressing. Stuffing is cooked inside the bird, dressing, on the outside. Serves 8 1 1/4-pound (20 ounce) round of sourdough or dense country-style white bread 1/2 cup olive oil, divided 3 tablespoons unsalted butter, divided 3 medium yellow onions, thinly sliced in half-moons Kosher salt 1/2 teaspoon […]
MELISSA CLARK https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime YIELD 4 to 6 servings TIME 30 minutes Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want […]
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