Mom-golian Hot Pot

My mix between a Northern Chinese-style Mongolian Hot Pot, a Cantonese-style Chrysanthemum Pot, and a Japanese-style Shabu Shabu. Serves 8 1 1/2lbs boneless lean lamb 1 1/2lbs boneless lean beef 1lb boneless chicken breasts 1lb raw shrimp, deveined, tails on * 6oz transparent … Continue reading

Crostini for Soup

Choose a long loaf without seeds, preferably something hearty, with a chewy crumb.

1/2 baguette or long Italian loaf (6 to 8 ounces) cut into 1/2 inch thick slices
1 large clove garlic, peeled
1/4 cup good-quality extra-virgin olive oil
salt and ground black pepper

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Arrange the bread slices in a single layer on a baking sheet and bake until they are dry and crisp, about 10 minutes, turning them over halfway through baking. While still hot, rub each slice of bread with the raw garlic clove. Liberally drizzle the olive oil over the slices. Sprinkle with salt and pepper. (Crostini are best straight from the oven, but they can be set aside on a plate for several hours).

From The Best Italian Classics

From the editors of Cook’s Illustrated