A few extra minutes of marination time softens the bite of the onions and helps the tangy seasonings infuse every bite of cucumber.
Pair this salad with grilled hot dogs or pork chops in summertime, or serve as a cool contrast to roast chicken or poached salmon in colder months. Feel free to make this up to a day ahead and store it in the fridge — the salad will only get tangier and more delicious as it sits.
Cauliflower is an ideal candidate for a savory galette. It’s low in moisture, roasting to an evenly golden brown in sync with the crunchy, buttery crust. It never becomes soggy, is great at room temperature, and can handle a healthy amount of cheese without disappearing into the background. This is the galette you make when you need something substantial and comforting, don’t feel like eating meat, and have had too much pasta or are—god forbid—sick of beans. While this certainly could be served as your full dinner, I also like the idea of slicing it thin and enjoying it as a pre-dinner snack, next to a little dish of olives and some hard, salty cheese.
This Peruvian-style grilled chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender and juicy, and goes perfectly with a simple spicy and creamy sauce—spicy, tangy, and cooling. It's great on grilled chicken, awesome as a salad dressing, perfect for dipping fries into, a nice accompaniment to grilled corn, shrimp, rice, sandwich spread, eggs, avocado toast, and excellent drizzled over grilled chicken hash the morning after. SOME HAVE MARINATE 4-6 HRS. BP bday 2024. Perfect! Per AJ wings were outrageously good
In our take on the butter chicken made for us in Mumbai by home cook Rumya Misquitta, boneless chicken thighs are briefly marinated in yogurt and spices, then broiled until lightly charred. We make a separate sauce into which the chicken then is stirred. In many recipes for butter chicken, copious amounts of butter and heavy cream supply richness, but we do as we were taught in India and use cashews pureed with a small amount of water until smooth. The nut puree adds creaminess without making the dish heavy. Serve this with steamed basmati rice for soaking up the sauce.
Does squash need to be roasted that long? Absolutely not, but isn’t it nice to cook something for the exact same time and at the exact same temperature as your turkey? I think so.
I know the squash, sage, and browned butter combination is giving “the ravioli special at the bad-but-good Italian restaurant” but damn, there is a reason it’s always the ravioli special. These three ingredients are perfect together, a true gift on your Thanksgiving table, especially for anyone looking for a casserole with marshmallows (“this is kind of like that!” you’ll say). The best part about this particular recipe is that you don’t have to brown the butter or crisp the sage. The butter browns and the sage crisps all on their own in the oven (they are in there forever, after all).
Adapted from Beard on Bread by James Beard. Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.
Be sure to work fast when layering the ingredients. I like to start with putting some of the mix-ins and some of the fudge ripple in the bottom of the chilled container – marshmallows, fudge, and crumbled crackers or cookies – then add a layer with just-churned custard, then more of all three ingredients, continuing until everything is used up. Avoid stirring because you want the chocolate ripple to remain distinct. Just layer ’em all up, and when you scoop, you’ll have big, moist pockets of dark chocolate and marshmallow. If you don’t have a blowtorch, you can broil the marshmallows on a baking sheet in the oven. Watch them carefully and turn them over as they brown.
This easy chopped salad is full of textures and flavors, and only gets better as the mustardy dressing soaks into and softens the raw broccoli. It’s called a spoon salad because the apple, cheese, pecans and cranberries are chopped bitesize. You could substitute another grain for the quinoa, such as brown rice or farro; just cook each according to the package directions. Lasts in the refrigerator up to 3 days. I found it best at room temperature. Thanks to Sohla El-Waylly of the NYTimes for this tasty recipe! KARI LOVES
when capers are not just gently sautéed but aggressively fried, they’re even better. On my list of “Foods Very Good Fried,” capers rank up there, along with green tomatoes, mozzarella, olives, tofu, pizza dough, and choux pastry (which, when fried, becomes a French cruller!). Frying causes capers to open, like flowers blooming in slow motion (and the Dominique Ansel marshmallows they’ve inspired). The insides retain some moisture, but the exteriors dry out, turning brown and crisp. Now, they’re not just a salty contrast, but a salty, crunchy contrast—a logical crown atop SALADS, polenta, brothy beans, charred, roasted cauliflower, yogurt dip, tomato toast, and, of course, creamy chowder.
Then: caper-infused oil. For Christian’s soup, he uses that flavorful oil as the base for his sautéed aromatics. Use it as the base of a salad dressing or drizzle it over smashed potatoes or a big plate of sliced tomatoes. HAVENT AF YET
SHRED CABBAGE. USE LOTS OF PARM. ADD GARLIC TOASTED BREAD CRUMBS, AND/OR FRIZZLED CAPERS PER SONYA
Nappa cabbage has a mild sweetness that’s perfect in a salty, cheesy Caesar salad. The leaves stay crisp when coated with the dressing, which comes together in minutes.
Sriracha Honey Roasted Cashews make the perfect snack food. They are slightly spicy, with plenty of sweet, sticky, caramelized honey. This is a really easy ADD TO SALADS