For the soup: 8 plum tomatoes 2 Tbsp olive oil 1 1/4 cup yellow onion, diced 5 cloves garlic, minced 1 red bell pepper, diced (about 1/2 cup) 2 tsp chili powder 2 tsp ground cumin 5 cups fat-free chicken broth 1 dried ancho chile pepper 1 (15-ounce) can peeled tomatoes Salt and freshly . . . → Read More: Chicken Tortilla Soup
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Ingredients 2 tbs oil (light olive oil, peanut or sunflower oil) 1 ½ cup diced white or yellow onion 1 bunch of green onions, finely chopped 1 bunch of cilantro, finely chopped 2 jalapeños, seeds removed (or not if you want the wild stuff version), diced 4 garlic cloves, crushed 1 tbs paprika 1 . . . → Read More: Turkey Tortilla Soup Pork Butt: 1 whole bone-in pork butt or picnic ham (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar Ginger-Scallion Sauce: 2½ cups thinly sliced scallions, both green and white parts ½ cup peeled, minced fresh ginger ¼ cup neutral oil . . . → Read More: Momofuku Bo Ssam 1/4 cup whole milk 1 cup day-old bread, cubed (crusts removed) 1/3 lb. ground veal 1/3 lb. ground pork 3/4 lb. ground beef 1 egg 1/3 cup Parmesan or Pecorino, grated (more for garnish) 3 tbsps parsley, chopped (more for garnish) 3/4 tsp kosher salt 1/2 tsp black pepper, freshly ground 2 tsps fresh . . . → Read More: Italian Meatballs and Tomato Sauce 1 pound russet potatoes 1 large egg 1 large egg yolk 6 ounces Parmesan, finely grated, divided 1 cup all-purpose flour plus more 1 teaspoon kosher salt plus more 1/2 teaspoon freshly grated nutmeg 1 cup heavy cream 1 sprig rosemary 1 1/4″-thick slice fresh ginger 2 tablespoons (1/4 stick) unsalted butter, room temperature, . . . → Read More: Gnocchi Gratin 2 1/2 -3 lb rolled pork roast Fresh thyme Salt and pepper 2 red onions, sliced 3 garlic cloves, sliced 2 tbsp olive oil 2 tbsp butter 6 figs quartered 1 cup port 1 1/2 cups chicken broth 3 tbsp creme fraiche Season the roast with salt, pepper and thyme. Sweat the onions . . . → Read More: Pork Roast with Figs 1 orange pound cake (see related recipe) 1 cup good raspberry jam 2 half-pints fresh raspberries Orange cream (see related recipe) 1 cup (1/2 pint) cold heavy cream 2 tablespoons sugar 1/2 teaspoon pure vanilla extract Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry . . . → Read More: Orange Raspberry Trifle Use a dark maple syrup (US grade B) for this recipe if you can. It has a much stronger maple taste than Grade A. 1 9-inch pie shell, frozen for at least 30 minutes (see pie crust recipe) 2 cups roughly chopped walnuts 2 eggs, beaten 1 cup maple syrup (grade B) 1 Tbsp . . . → Read More: Maple Walnut Pie 1 1/2 cups flour 1 1/2 cups sugar, plus a bit more for sprinkling 1 1/2 sticks unsalted butter, melted fresh berries or fruit (peeled and cut into chunks) Combine the flour and sugar. Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but . . . → Read More: Basic Cobbler 2 poblano chiles 1 pound flat iron steak (flank or skirt also work), sliced into 1/2-inch-thick strips Salt and black pepper 2 limes 4 tablespoons olive oil, divided 1 garlic clove, halved 1 onion, sliced 2 plum tomatoes, cored, seeded, and sliced into strips First, roast the poblanos. If using a gas stove, . . . → Read More: Mexican Steak (for Tacos, Fajitas, or Salad) |
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