INGREDIENTS
1 cup sugar
4 tsp. crushed red pepper flakes
1/4 tsp. kosher salt
2 3′ pieces fresh ginger, peeled and finely chopped
12 lime wedges
6 cups soda water, divided
Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine. Repeat to make 11 more sodas.
http://www.bonappetit.com/recipe/spicy-ginger-soda
yield
Makes 8 to 10 servings
The familiar mix of herbs in this dressing offers homey comfort.
ingredients
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1″ pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4″ slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
preparation
Preheat oven to 250°F. Butter a 13x9x2″ baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
http://www.epicurious.com/recipes/food/views/-Simple-is-Best-Dressing-51124210
Source
Yield: serves 2-3
Ingredients
2-3 kohlrabi
4 oz. cooked (and cooled) rice noodles
1/2 jalapeño, sliced and/or a few thai red chiles
1/2 avocado, sliced
herbs: cilantro, basil, and/or mint
handful of crushed peanuts
sriracha, to taste
extra lime slices
optional: tofu or a protein of your choice
dressing:
juice and zest of 1 lime
2 tablespoons fish sauce (or soy sauce or tamari)
2 tablespoons rice vinegar
1 clove of garlic, minced
1 teaspoon minced ginger
Instructions
Mix the dressing together.
Peel the kohlrabi if you like, (I just try to peel off the fibrous nubby sections and I leave the more tender skin on). Use a mandoline to slice kohlrabi into planks and then slice the planks into thin matchsticks. Toss the sliced kohlrabi with the dressing and chile peppers. Chill for about 30 minutes.
Toss the marinated kohlrabi with noodles, avocado, herbs, crushed peanuts and sriracha. Taste and adjust seasonings. Serve cold or at room temp, with extra lime slices on the side.
