Serves 6 6 large pieces parchment — at least 20″ x 15″ (bakery pan liners are the perfect size) Olive oil spray* 2T olive oil 6 fillets of seasonal fish — mahi mahi, tilapia, snapper, etc. 3 shallots, sliced thin … Continue reading
Serves 6-8 Ingredients: 6-7 boneless, skinless chicken breasts (though you may use any type of chicken pieces, I find that boneless/skinless breasts work best) 1/2 tube frozen orange juice concentrate* 1 orange, sliced into thin rounds, saving ends and mistakes … Continue reading
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
Remember…the rest of the world thinks of pudding completely differently than Americans who are used to the jello brand variety…this is more like a gooey cake than a typical American “pudding.” This is much easier than most puddings, as it … Continue reading
Since this recipe was technically a mistake, I obviously don’t have a photo…but they end up looking sort of like this. Apparently a version of this Daal cake really is something that people make on purpose. Who knew? I’m thinking … Continue reading
1lb medium shrimp, peeled and deveined 1t or more hot red pepper flakes 6T extra virgin olive oil 1 1/2T salt 1/4c brandy 4T pressed garlic 1/2t sugar 1 28oz can diced tomatoes, drained 1c white wine 1/4c parsley leaves, … Continue reading
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary. Ingredients Makes 6 Preserved … Continue reading
Serves 4 8-10 chicken thighs or 4 whole legs 1T olive oil with a pat of butter 2 preserved lemons, cut into strips 6 oz cracked green olives 1-2t dried thyme or oregano, or 1-2T fresh thyme or oregano For … Continue reading
NOTE: Remember, I’m cooking for 6, and three of those 6 are teenage boys… About 48 fresh littleneck clams 1 1/4 cup dry white wine 1/4 cup clam juice 1/2 cup extra virgin olive oil cayenne pepper 6 large garlic cloves, minced … Continue reading
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 editors of Cook’s Illustrated