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2 Tbsp olive oil 1 1/2 lb skinless chicken breast, cut into 1 inch cubes Salt 1 yellow onion, roughly chopped 2 heaping Tbsp yellow curry powder 1 cup raisins 1 apple (tart or sweet, your preference), peeled, cored, and diced 1/2 cup chopped fresh cilantro (just lightly packed) 2 green onions, sliced . . . → Read More: Chicken Curry Salad 2 pounds new potatoes 10 ounces, plus more to taste, plain yogurt (not Greek) 3 to 4 tablespoons olive oil 1 tablespoon, or more, of prepared ground horseradish 4 scallions, thinly sliced (white and pale green parts) Coarse sea salt and freshly ground black pepper A small box of garden cress Wash the potatoes, . . . → Read More: Crushed Potatoes with Yogurt and Horseradish 2 1?4 lb. waxy potatoes, such as red new potatoes Kosher salt, to taste 3 strips bacon, chopped 1?2 yellow onion, chopped 1 tbsp. all-purpose flour 3?4 cup chicken broth 1?3 cup white wine 2 tbsp. dijon mustard 1 1?2 tsp. sugar 2 tbsp. chopped flat-leaf parsley leaves, plus more for garnish Ground black . . . → Read More: German Potato Salad 1 cantaloupe 1 quart strawberries 2 bananas 2 tablespoons lemon juice 3 tablespoons honey 1/2 teaspoon fresh grated nutmeg Cut the cantaloupe in half and scoop out the seeds and pulp. Cut into eighths and cut the rind off with a small paring knife, then chop the fruit into chunks. Hull the strawberries and . . . → Read More: Lemon and Honey Fruit Salad 8 slices bacon half baguette (8 ounces), sliced into 3/4 inch cubes about 4 cups 2 tablespoons olive oil salt and freshly ground black pepper 1/3 cup buttermilk 3 tablespoons mayonnaise 2 tablespoons apple cider vinegar 1 green onion, trimmed and thinly sliced 1 pound romaine hearts, coarsely chopped (or other salad greens) 1 . . . → Read More: BLT Salad 1/3 cup balsamic vinegar 1 tablespoon honey 1/8 large watermelon, cut into 6 1-inch planks 2 cups baby arugula 4 ounces chevre 2 tablespoons olive oil Black pepper Fleur de sel Make a balsamic syrup by pouring the vinegar and honey into a small saucepan and simmering over medium heat just long enough for . . . → Read More: Watermelon Salad with Fromage de Chevre Brule 4 medium beets (red and golden) Cooking spray 3/4 cup fresh orange juice (about 4 oranges) 1/2 teaspoon sugar 1 tablespoon minced shallots 2 tablespoons white wine vinegar 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 4 cups torn Boston lettuce 2 cups trimmed watercress 2 . . . → Read More: Winter Salad with Roasted Beets and Citrus 4 heads frisee, inner white part only, washed well and spun dry 2 tablespoons olive oil 8-ounce slab of bacon, cut into 1/2-by-1-inch pieces 3 shallots, finely chopped 1/4 cup sherry vinegar Coarse salt and freshly ground pepper 2 tablespoons chopped flat-leaf parsley 4 large eggs Place frisee in a large bowl. Set aside. . . . → Read More: Frissee Salad with Lardons 150 grams chicken breast, cut into long strips 2 tablespoons vegetable oil Paste: 5 grams coriander root 10 grams garlic 1/2 teaspoon white pepper 1/4 teaspoon salt Seasoning: 1 tablespoon oyster sauce 1/2 tablespoon light soya sauce 1/2 teaspoon dark soya sauce 1 tablespoon palm sugar In a mortar, pound garlic, coriander root, and . . . → Read More: Blue Elephant Kai Yang (Grilled Chicken) 80 grams green raw papaya and carrot, peeled and grated into long, thin strips 2 cloves garlic, peeled 5 greeen birds-eye chilies 15 grams long beans cut into 3/4-inch pieces 1 tablespoon unsalted roasted peanuts 1 tablespoon dried shrimp 35 grams cherry tomato halves Seasoning: 1 tablespoon palm sugar 1 1/2 tablespoon fish sauce . . . → Read More: Blue Elephant Som Tam (Green Papaya Salad) |
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