4 chipotle peppers (from a can) plus all the adobo sauce it sits in 1 bunch cilantro, chopped 1 red onion, peeled and cut into large chunks 1 head garlic, peeled and cloves smashed 5 dry bay leaves 2 teaspoons ground cloves 1 tablespoon kosher salt Juice of 4 limes 1/2 cup cider vinegar . . . → Read More: Slow Cooker Barbacoa
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¾ cup whole milk 3 slices white bread, crusts removed 6 ounces Valley Shepherd Califon Tomme, Cato Corner Dutch Farmstead or other mild and buttery Gouda-style cheese 1½ cups loosely packed fresh parsley leaves, finely minced ¾ cup finely minced onion 2 large eggs 2 teaspoons salt ½ teaspoon ground white pepper ¼ teaspoon . . . → Read More: Finnish Meatballs 2 pounds ground beef 1 cup fresh bread crumbs 1/2 cup finely grated Parmesan 1 heaping tablespoon chopped fresh basil 1 heaping tablespoon chopped fresh parsley 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/8 teaspoon ground cayenne pepper 2 cloves garlic, minced 2 eggs 3 tablespoons olive oil. 1. In a large bowl, . . . → Read More: Italian Meatballs 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 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) Chicken Scaloppine al Limone About 1 1/2 pounds boneless chicken thighs Salt and black pepper 1 cup all-purpose flour, or more as needed 11/2 cups fresh bread crumbs, or more as needed 3 eggs 2 tablespoons extra virgin olive oil, plus more as needed 3 tablespoons butter, plus more as needed 1/4 cup . . . → Read More: Basics: Bittman’s Paillards 10 Ways One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick Canola or vegetable oil Kosher salt Freshly ground black pepper Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Open the package and drain out any juices. Blot the steak dry with . . . → Read More: Basic Oven Seared Steak 1 bunch scallions, roughly chopped 8 or more garlic cloves, peeled and roughly chopped 1 tablespoon sugar or honey 1/2 teaspoon black pepper 1/2 cup soy sauce 1 tablespoon sesame oil 2 pounds sirloin, rib-eye or skirt steak, thinly sliced, or 3 to 4 pounds beef short ribs, boned and thinly sliced Boston or . . . → Read More: Bulgogi on the Grill For the Flatbread 1 batch pita bread dough or store-bought pizza dough For the Kebabs 2 pounds steak tips, cut into 1-inch cubes 1 zucchini or summer squash, cut into bite-sized pieces 2 bell peppers, cut into bite-sized pieces 1 onion, cut into bite-sized pieces For the Marinade: 4 cloves garlic, minced 3 tablespoons . . . → Read More: Rosemary-Lemon Kebabs with Grilled Flatbread 1-½ pound flank steak, sliced very thin against the grain 1/2 cups low sodium soy sauce 3 tablespoons sherry 2 tablespoons packed brown sugar 2 tablespoons cornstarch 1 tablespoon minced fresh ginger 2 cloves garlic, minced 1 teaspoon red chile paste 2 tablespoons canola oil 1 whole medium yellow onion sliced 2 whole red . . . → Read More: Beef with Peppers |
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