6 slices bacon, cut crosswise into 1-inch pieces 1 medium yellow onion, diced small 4 garlic cloves, smashed and peeled 2 tablespoons Dijon mustard 1 tablespoon honey 1 sprig rosemary 1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained 2 bottles Belgian-style white ale (12 ounces . . . → Read More: Beer Baked White Beans with Bacon
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1 pound (16 ounces) fresh lump crabmeat 1 small sweet onion, chopped fine 1/2 cup canola oil 1/2 cup ice cold water 1/3 cup cider vinegar 1/2 teaspoon salt Freshly ground black pepper Pinch of cayenne pepper (optional) Scatter half of the chopped onion in the bottom of a serving bowl. Add half of . . . → Read More: West Indies Salad 1 lb. small radishes (2 to 2 ½ dozen) 2 Tbsp. unsalted butter 1/3 cup chicken stock, or water Large pinch of sugar Coarse salt Freshly ground black pepper Trim the roots from the radishes, and pare off the greens, leaving ¼ to ½ inch of the stems. (This is mostly for looks, and . . . → Read More: Butter-Glazed Radishes 1 cup chickpea/garbanzo bean flour (Bob’s Red Mill) 1 cup of room temperature water 2 tablespoons olive oil (plus more for pans) 3/4 teaspoon kosher salt 2 teaspoons chopped fresh rosemary (optional) Whisk everything together in a bowl. the batter with be very thin. You can let it sit on the counter for . . . → Read More: Socca 1 medium loaf crusty Italian bread, cut into 3/4-inch slices on the diagonal (halve the slices if they’re big) Good olive oil 1 fat clove garlic, peeled and cut in half 2 cups high quality, smooth whole milk ricotta Maldon sea salt or kosher salt Honey 2 lemons If you don’t have a . . . → Read More: Bruschetta with Ricotta, Honey, and Lemon Zest 6 cups coarse dried bread crumbs ½ cup olive oil 6 garlic cloves, not peeled ½ pound Spanish chorizo, casings removed and cut into ½ inch dice ½ pound pancetta in one piece, cut into ½ inch dice A large bunch of grapes 6 roasted red peppers, peeled, seeded, and cut into wide strips . . . → Read More: Migas 3 cups seasoned mashed potatoes, chilled 2 1/4 cups plain dry bread crumbs 2 ounces Serrano ham cut into small dice (about 1/2 cup) 1/2 cup piquillo or roasted red peppers, cut into small dice 5 large eggs 1 large egg yolk Kosher salt 1 teaspoon freshly ground black pepper 3/4 teaspoon Spanish smoked . . . → Read More: Croquetas 2 tablespoons neutral cooking oil, like canola 2 garlic cloves, peeled and minced 1 1/2-inch piece ginger root, peeled and minced 1/4 teaspoon red-pepper flakes, or to taste 4 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with the ends trimmed 1 tablespoon soy sauce 1 tablespoon chicken stock or water Toasted . . . → Read More: Sauteed Baby Bok Choy 2 pounds peeled chestnuts 1 small fennel bulb, halved, a few fronds chopped and reserved for garnish 2 ribs celery, roughly chopped, a few leaves chopped and reserved for garnish 2 small bay leaves Kosher salt 3/4 cup heavy cream 4 tablespoons unsalted butter, cut into small pieces 3/4 cup whole-milk ricotta, at room . . . → Read More: Roasted Chestnuts with Ricotta Cream 2 small butternut squash (about 2 pounds each) 7 tablespoons extra virgin olive oil 5 thyme sprigs Salt and pepper 3 garlic cloves, finely chopped 1/2 cup coarsely chopped pecans 1 tablespoon sugar 1/4 cup Champagne vinegar or white wine vinegar 1/4 cup currants 1/2 teaspoon chili flakes Heat oven to 450 . . . → Read More: Roasted Butternut Squash with Currents and Pecans |
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