You are browsing sample data. Buy download of full dataset or subscribe to API access with one of our member plans.
recipe_x_instruction.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | instruction.id | instruction.ts | instruction.value |
---|---|---|---|---|---|---|---|---|---|
204 | 55 | 2017-11-07 04:35:00 | Chocolate, Banana, and Pecan Cookies | These crinkly, fudgy chocolate nut cookies come from Sweet: Desserts from London’s Ottolenghi. Mashed banana added to the dough not only adds a faintly tropical flavor, but helps keep the slightly underbaked cookies extra soft and moist, while a touch of cinnamon and chopped pecans add warm, nutty notes. These are rather fragile and don’t hold up much more than a day after baking, but they’re so delicious you’ll have no trouble eating the whole batch before then. Since this is a soft, sticky dough, it needs to be chilled twice, for 3 hours total; be sure to plan ahead to allow enough time. You can refrigerate the balls of prepared dough for up to 2 days, or even freeze them up to 3 months. If baking from frozen, add an extra minute of cooking time. For more compelling confections from Ottolenghi, get their Flourless Coconut and Chocolate Cake recipe and their Middle Eastern Millionaire’s Shortbread recipe. And for more fantastic chocolate-banana pairings, try our Roasted Banana-Nutella Quick Bread recipe, and our Banana Hot Chocolate recipe. |
Total: 1 hr, plus 3 hours chilling time | Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh | 204 | 2017-11-07 04:35:00 | 2When firm, use your hands to form the dough into 1-inch round balls, about 2/3 ounce each; you might need to wash your hands once or twice when making them, if they get too sticky. Place the pecans in a medium bowl and drop the balls into the nuts as you |
205 | 55 | 2017-11-07 04:35:00 | Chocolate, Banana, and Pecan Cookies | These crinkly, fudgy chocolate nut cookies come from Sweet: Desserts from London’s Ottolenghi. Mashed banana added to the dough not only adds a faintly tropical flavor, but helps keep the slightly underbaked cookies extra soft and moist, while a touch of cinnamon and chopped pecans add warm, nutty notes. These are rather fragile and don’t hold up much more than a day after baking, but they’re so delicious you’ll have no trouble eating the whole batch before then. Since this is a soft, sticky dough, it needs to be chilled twice, for 3 hours total; be sure to plan ahead to allow enough time. You can refrigerate the balls of prepared dough for up to 2 days, or even freeze them up to 3 months. If baking from frozen, add an extra minute of cooking time. For more compelling confections from Ottolenghi, get their Flourless Coconut and Chocolate Cake recipe and their Middle Eastern Millionaire’s Shortbread recipe. And for more fantastic chocolate-banana pairings, try our Roasted Banana-Nutella Quick Bread recipe, and our Banana Hot Chocolate recipe. |
Total: 1 hr, plus 3 hours chilling time | Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh | 205 | 2017-11-07 04:35:00 | 3Line a baking sheet with parchment paper, place the cookies onto the sheet— there is no need to space them apart—and transfer to the fridge for an hour. |
206 | 55 | 2017-11-07 04:35:00 | Chocolate, Banana, and Pecan Cookies | These crinkly, fudgy chocolate nut cookies come from Sweet: Desserts from London’s Ottolenghi. Mashed banana added to the dough not only adds a faintly tropical flavor, but helps keep the slightly underbaked cookies extra soft and moist, while a touch of cinnamon and chopped pecans add warm, nutty notes. These are rather fragile and don’t hold up much more than a day after baking, but they’re so delicious you’ll have no trouble eating the whole batch before then. Since this is a soft, sticky dough, it needs to be chilled twice, for 3 hours total; be sure to plan ahead to allow enough time. You can refrigerate the balls of prepared dough for up to 2 days, or even freeze them up to 3 months. If baking from frozen, add an extra minute of cooking time. For more compelling confections from Ottolenghi, get their Flourless Coconut and Chocolate Cake recipe and their Middle Eastern Millionaire’s Shortbread recipe. And for more fantastic chocolate-banana pairings, try our Roasted Banana-Nutella Quick Bread recipe, and our Banana Hot Chocolate recipe. |
Total: 1 hr, plus 3 hours chilling time | Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh | 206 | 2017-11-07 04:35:00 | 4When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper. |
207 | 55 | 2017-11-07 04:35:00 | Chocolate, Banana, and Pecan Cookies | These crinkly, fudgy chocolate nut cookies come from Sweet: Desserts from London’s Ottolenghi. Mashed banana added to the dough not only adds a faintly tropical flavor, but helps keep the slightly underbaked cookies extra soft and moist, while a touch of cinnamon and chopped pecans add warm, nutty notes. These are rather fragile and don’t hold up much more than a day after baking, but they’re so delicious you’ll have no trouble eating the whole batch before then. Since this is a soft, sticky dough, it needs to be chilled twice, for 3 hours total; be sure to plan ahead to allow enough time. You can refrigerate the balls of prepared dough for up to 2 days, or even freeze them up to 3 months. If baking from frozen, add an extra minute of cooking time. For more compelling confections from Ottolenghi, get their Flourless Coconut and Chocolate Cake recipe and their Middle Eastern Millionaire’s Shortbread recipe. And for more fantastic chocolate-banana pairings, try our Roasted Banana-Nutella Quick Bread recipe, and our Banana Hot Chocolate recipe. |
Total: 1 hr, plus 3 hours chilling time | Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh | 207 | 2017-11-07 04:35:00 | 5Place the confectioners’ sugar in a bowl and roll the cookies in the confectioners’ sugar, pressing it in as you go so that it sticks well. Place on the lined baking sheets, spaced 1 inch apart, and flatten the cookies to 1/3 inch thick. |
208 | 55 | 2017-11-07 04:35:00 | Chocolate, Banana, and Pecan Cookies | These crinkly, fudgy chocolate nut cookies come from Sweet: Desserts from London’s Ottolenghi. Mashed banana added to the dough not only adds a faintly tropical flavor, but helps keep the slightly underbaked cookies extra soft and moist, while a touch of cinnamon and chopped pecans add warm, nutty notes. These are rather fragile and don’t hold up much more than a day after baking, but they’re so delicious you’ll have no trouble eating the whole batch before then. Since this is a soft, sticky dough, it needs to be chilled twice, for 3 hours total; be sure to plan ahead to allow enough time. You can refrigerate the balls of prepared dough for up to 2 days, or even freeze them up to 3 months. If baking from frozen, add an extra minute of cooking time. For more compelling confections from Ottolenghi, get their Flourless Coconut and Chocolate Cake recipe and their Middle Eastern Millionaire’s Shortbread recipe. And for more fantastic chocolate-banana pairings, try our Roasted Banana-Nutella Quick Bread recipe, and our Banana Hot Chocolate recipe. |
Total: 1 hr, plus 3 hours chilling time | Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi & Helen Goh | 208 | 2017-11-07 04:35:00 | 6Bake for 10 minutes. They will be soft to the touch when they come out of the oven, so allow them to cool on the baking sheet for 10 minutes before gently transferring to a wire rack. These can be served warm, when they will be a little gooey in the cent |
209 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 209 | 2017-11-07 04:35:07 | 1Preheat the oven to 375 degrees. Line a baking sheet with foil. | |
210 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 210 | 2017-11-07 04:35:07 | 2Cut the pumpkin open and scoop out the seeds (you can remove their shells while the pumpkin is roasting and use the seeds later on in this recipe, or simply roast them for a snack). | |
211 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 211 | 2017-11-07 04:35:07 | 3Cut the pumpkin into 4 sections and sprinkle with olive oil, salt, and pepper, then roast on the foil-lined baking sheet at 375 degrees for 90 minutes, or until golden brown and easily pierced with a fork or knife. | |
212 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 212 | 2017-11-07 04:35:07 | 4Let the pumpkin cool slightly, then cut into smaller pieces and puree in a blender until smooth. Set aside. | |
213 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 213 | 2017-11-07 04:35:07 | 1Blend flour, salt, baking powder, and sugar in a large bowl. | |
214 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 214 | 2017-11-07 04:35:07 | 2In another bowl, whisk the egg, milk, and 4 ounces of pumpkin puree, plus a few drops of red food coloring if using. | |
215 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 215 | 2017-11-07 04:35:07 | 3Add the wet ingredients to the dry ingredients and mix well until a soft dough forms. | |
216 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 216 | 2017-11-07 04:35:07 | 4Shape dough into a ball and cover with a moist towel. Allow to rest for two hours at room temperature. | |
217 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 217 | 2017-11-07 04:35:07 | 5After dough has rested, shape into smaller balls and refrigerate, covered, if not baking immediately. | |
218 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 218 | 2017-11-07 04:35:07 | 6Flatten each smaller dough ball into a round, pizza-like shape. | |
219 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 219 | 2017-11-07 04:35:07 | 7Scatter some pumpkin seeds onto the surface of one side of each disc and press gently to adhere, then brush lightly with ghee. | |
220 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 220 | 2017-11-07 04:35:07 | 8Place the naan on the walls of a tandoori oven heated to 800 degrees, and cook for 2 minutes. | |
221 | 56 | 2017-11-07 04:35:07 | Pumpkin Naan | Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe. Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe. And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe. |
Total: 15 min, plus 2 hours resting time | 221 | 2017-11-07 04:35:07 | 9Or, if you don’t have a tandoori oven, heat your standard oven to 500 degrees. Warm a cast iron pan or wok over a gas burner or open flame, then invert the pan over the flame. Place the prepared discs of naan on top of the inverted pan or wok, then place | |
222 | 57 | 2017-11-07 04:35:13 | Jackson Cannon's Jack Rose | If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too. It’s definitely worth making your own grenadine, but since you’ll have 2 cups, try using it in our Ward Eight cocktail recipe and our Scofflaw cocktail recipe too, or for a non-alcoholic grenadine delight, get our Shirley Temple recipe. |
Total: 3 minutes to make cocktail, plus 30 minutes to make syrup and 30 minutes for it to chill | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | 222 | 2017-11-07 04:35:13 | 1Combine all the ingredients in a cocktail shaker with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe. |
223 | 57 | 2017-11-07 04:35:13 | Jackson Cannon's Jack Rose | If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too. It’s definitely worth making your own grenadine, but since you’ll have 2 cups, try using it in our Ward Eight cocktail recipe and our Scofflaw cocktail recipe too, or for a non-alcoholic grenadine delight, get our Shirley Temple recipe. |
Total: 3 minutes to make cocktail, plus 30 minutes to make syrup and 30 minutes for it to chill | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | 223 | 2017-11-07 04:35:13 | 1Combine the pomegranate juice and sugar in a saucepan and place over medium-high heat. Stir frequently and bring to just under a boil. Reduce the heat to just under a simmer and cook for 20 to 30 minutes. |
224 | 57 | 2017-11-07 04:35:13 | Jackson Cannon's Jack Rose | If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too. It’s definitely worth making your own grenadine, but since you’ll have 2 cups, try using it in our Ward Eight cocktail recipe and our Scofflaw cocktail recipe too, or for a non-alcoholic grenadine delight, get our Shirley Temple recipe. |
Total: 3 minutes to make cocktail, plus 30 minutes to make syrup and 30 minutes for it to chill | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | 224 | 2017-11-07 04:35:13 | 2When the syrup has darkened and is thick enough to coat the back of a metal spoon, it’s ready. Remove from the heat and let cool completely. |
225 | 57 | 2017-11-07 04:35:13 | Jackson Cannon's Jack Rose | If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too. It’s definitely worth making your own grenadine, but since you’ll have 2 cups, try using it in our Ward Eight cocktail recipe and our Scofflaw cocktail recipe too, or for a non-alcoholic grenadine delight, get our Shirley Temple recipe. |
Total: 3 minutes to make cocktail, plus 30 minutes to make syrup and 30 minutes for it to chill | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | 225 | 2017-11-07 04:35:13 | 3Add the orange blossom water and stir. Label, date, and refrigerate. It keeps for 4 weeks. |
226 | 58 | 2017-11-07 04:35:16 | Obituary Cocktail | This Obituary Cocktail is a little unexpected, and a lot satisfying. Basically a killer Martini with a splash of absinthe, this would certainly be a great choice of deathbed drink, but let’s hope you’ll have the opportunity to enjoy many more. Since there are only 3 ingredients and they come together in a flash, you certainly won’t die of thirst. For more tipples with just a trio of components, try Jackson Cannon’s Jack Rose and the Gold Rush too. And for more wickedly delicious ways to use absinthe, try our Death in the P.M. cocktail recipe, and our Sazerac cocktail recipe. |
Total: 3 min | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | 226 | 2017-11-07 04:35:16 | 1Combine all the ingredients except the lemon twist in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled coupe. Express a lemon twist over the drink and drop into the glass. |
227 | 59 | 2017-11-07 04:35:25 | Gold Rush | With only 3 ingredients, the Gold Rush cocktail is as easy to make as it is elegant. Inspired by the classic whiskey sour, this drink from beloved New York bar Milk & Honey blends bourbon, lemon juice, and rich honey syrup for a balanced sweet-tart, silky, luscious sip. Henry McKenna bonded 10-year old bourbon is the recommended choice here, but use what you like. You’ll have a full 1/3 cup of honey syrup, so you can shake up plenty of cocktails, or try leftover syrup in tea. Play around with different types of honey too, to subtly change the flavor of the drink. For more 3-ingredient marvels, try Jackson Cannon’s Jack Rose and the Obituary Cocktail too. And if you think honey is the bee’s knees, be sure to try our Wisdom of Pelé cocktail recipe, and our Madame’s Choice cocktail recipe as well. |
Total: 3 minutes to make cocktail, plus 5 minutes to make syrup and 30 minutes for it to chill | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | 227 | 2017-11-07 04:35:25 | 1Combine all ingredients in a cocktail shaker filled with ice and shake until chilled, about 15 seconds. Strain into a rocks glass over one large piece of ice. |
228 | 59 | 2017-11-07 04:35:25 | Gold Rush | With only 3 ingredients, the Gold Rush cocktail is as easy to make as it is elegant. Inspired by the classic whiskey sour, this drink from beloved New York bar Milk & Honey blends bourbon, lemon juice, and rich honey syrup for a balanced sweet-tart, silky, luscious sip. Henry McKenna bonded 10-year old bourbon is the recommended choice here, but use what you like. You’ll have a full 1/3 cup of honey syrup, so you can shake up plenty of cocktails, or try leftover syrup in tea. Play around with different types of honey too, to subtly change the flavor of the drink. For more 3-ingredient marvels, try Jackson Cannon’s Jack Rose and the Obituary Cocktail too. And if you think honey is the bee’s knees, be sure to try our Wisdom of Pelé cocktail recipe, and our Madame’s Choice cocktail recipe as well. |
Total: 3 minutes to make cocktail, plus 5 minutes to make syrup and 30 minutes for it to chill | 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson | 228 | 2017-11-07 04:35:25 | 1Heat the honey and water in a saucepan over medium heat, stirring occasionally, until the ingredients have integrated. Remove from the heat, let cool, and then refrigerate. Stored in a tightly sealed container, the syrup keeps for a week. |
229 | 60 | 2017-11-07 04:35:42 | Glowing Severed-Hand Halloween Punch | The glow in this Halloween punch isn’t a photography trick. It naturally comes from the bitter alkaloid quinine, which also gives tonic water its characteristic bitterness. Because the quinine in the tonic is UV reactive, it will glow an eerie (but edible!) blue when exposed to a standard black light. But it does take a good amount of tonic to get a nice bright glow: Our test kitchen found that tonic water had to make up at least 50 percent of the volume in the recipe. To balance that bitterness, we mixed it with sweeter pineapple juice, Cointreau, pisco, and lime juice, in a riff on Pisco Punch. And in a Martha-inspired moment, we also created glowing “severed hands” by freezing tonic water in latex gloves to give the punch an extra-creepy look and keep it cold. Make sure to place the punch bowl right underneath a couple of black lights to get the maximum luminescence. What to buy: Pisco is a brandy distilled from South American white Muscat grapes. It can be found at well-stocked liquor stores or online. Special equipment: You will need 2 medium or large powder-free latex gloves and 2 rubber bands to make the glowing hands. To get the glowing effect, you will need a few black lights. Game plan: To quickly flatten the tonic water for the severed-hand ice cubes, place it in a container and agitate until bubbly. Repeat several times until almost no bubbles remain. Alternatively, pour it into a container, loosely cover, and let sit overnight at room temperature. The severed hands will need to freeze overnight, so be sure to make them at least 1 day before you plan to serve the punch. |
Total: 15 mins, plus freezing and chilling time | 229 | 2017-11-07 04:35:42 | 1Line a baking sheet with parchment or waxed paper and set aside. Fill 1 glove with about 1 1/2 cups of the flat tonic water. Squeeze out as much air as possible and close the opening of the glove tightly with a rubber band. Lay the glove flat on the prep | |
230 | 60 | 2017-11-07 04:35:42 | Glowing Severed-Hand Halloween Punch | The glow in this Halloween punch isn’t a photography trick. It naturally comes from the bitter alkaloid quinine, which also gives tonic water its characteristic bitterness. Because the quinine in the tonic is UV reactive, it will glow an eerie (but edible!) blue when exposed to a standard black light. But it does take a good amount of tonic to get a nice bright glow: Our test kitchen found that tonic water had to make up at least 50 percent of the volume in the recipe. To balance that bitterness, we mixed it with sweeter pineapple juice, Cointreau, pisco, and lime juice, in a riff on Pisco Punch. And in a Martha-inspired moment, we also created glowing “severed hands” by freezing tonic water in latex gloves to give the punch an extra-creepy look and keep it cold. Make sure to place the punch bowl right underneath a couple of black lights to get the maximum luminescence. What to buy: Pisco is a brandy distilled from South American white Muscat grapes. It can be found at well-stocked liquor stores or online. Special equipment: You will need 2 medium or large powder-free latex gloves and 2 rubber bands to make the glowing hands. To get the glowing effect, you will need a few black lights. Game plan: To quickly flatten the tonic water for the severed-hand ice cubes, place it in a container and agitate until bubbly. Repeat several times until almost no bubbles remain. Alternatively, pour it into a container, loosely cover, and let sit overnight at room temperature. The severed hands will need to freeze overnight, so be sure to make them at least 1 day before you plan to serve the punch. |
Total: 15 mins, plus freezing and chilling time | 230 | 2017-11-07 04:35:42 | 1Place the pisco, Cointreau, lime juice, and pineapple juice in a 3-1/2-quart container and stir to combine. Refrigerate until chilled, about 2 to 3 hours. | |
231 | 60 | 2017-11-07 04:35:42 | Glowing Severed-Hand Halloween Punch | The glow in this Halloween punch isn’t a photography trick. It naturally comes from the bitter alkaloid quinine, which also gives tonic water its characteristic bitterness. Because the quinine in the tonic is UV reactive, it will glow an eerie (but edible!) blue when exposed to a standard black light. But it does take a good amount of tonic to get a nice bright glow: Our test kitchen found that tonic water had to make up at least 50 percent of the volume in the recipe. To balance that bitterness, we mixed it with sweeter pineapple juice, Cointreau, pisco, and lime juice, in a riff on Pisco Punch. And in a Martha-inspired moment, we also created glowing “severed hands” by freezing tonic water in latex gloves to give the punch an extra-creepy look and keep it cold. Make sure to place the punch bowl right underneath a couple of black lights to get the maximum luminescence. What to buy: Pisco is a brandy distilled from South American white Muscat grapes. It can be found at well-stocked liquor stores or online. Special equipment: You will need 2 medium or large powder-free latex gloves and 2 rubber bands to make the glowing hands. To get the glowing effect, you will need a few black lights. Game plan: To quickly flatten the tonic water for the severed-hand ice cubes, place it in a container and agitate until bubbly. Repeat several times until almost no bubbles remain. Alternatively, pour it into a container, loosely cover, and let sit overnight at room temperature. The severed hands will need to freeze overnight, so be sure to make them at least 1 day before you plan to serve the punch. |
Total: 15 mins, plus freezing and chilling time | 231 | 2017-11-07 04:35:42 | 2When ready to serve the punch, remove the severed-hand ice cubes from the freezer. Let sit about 3 to 5 minutes at room temperature to help loosen the rubber gloves. Meanwhile, add the tonic to the pisco mixture and gently stir to combine. Cut away and d | |
232 | 61 | 2017-11-07 04:35:50 | Ramelette | The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes. And for a couple more interesting things to do with ramen, get our White Chocolate Ramen Bark recipe, or our Ramen Waffle Sandwich recipe. |
Total: 20 min | The Culinary Bro-Down Cookbook by Josh Scherer | 232 | 2017-11-07 04:35:50 | 1Fill a medium saucepot halfway with water, then bring it to a boil. Drop the ramen noodles in. Do not—I REPEAT, DO F*****G NOT— empty the seasoning packet into the noodles. That has a very special purpose that you will find out about soon. Cook the noodl |
233 | 61 | 2017-11-07 04:35:50 | Ramelette | The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes. And for a couple more interesting things to do with ramen, get our White Chocolate Ramen Bark recipe, or our Ramen Waffle Sandwich recipe. |
Total: 20 min | The Culinary Bro-Down Cookbook by Josh Scherer | 233 | 2017-11-07 04:35:50 | 2That soon time is now! Crack all of the eggs into a large mixing bowl and whisk them together along with the seasoning from the packet. |
234 | 61 | 2017-11-07 04:35:50 | Ramelette | The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes. And for a couple more interesting things to do with ramen, get our White Chocolate Ramen Bark recipe, or our Ramen Waffle Sandwich recipe. |
Total: 20 min | The Culinary Bro-Down Cookbook by Josh Scherer | 234 | 2017-11-07 04:35:50 | 3Lather up a large sauté pan with nonstick cooking spray, then heat it on medium. |
235 | 61 | 2017-11-07 04:35:50 | Ramelette | The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes. And for a couple more interesting things to do with ramen, get our White Chocolate Ramen Bark recipe, or our Ramen Waffle Sandwich recipe. |
Total: 20 min | The Culinary Bro-Down Cookbook by Josh Scherer | 235 | 2017-11-07 04:35:50 | 4When the pan is hot, after 2 or 3 minutes, add your egg mixture. Then dump in all your drained ramen noodles and gently press them into the raw egg mixture. Cover the pan with something, even if it’s just foil, to help cook the eggs faster. Don’t worry a |
236 | 61 | 2017-11-07 04:35:50 | Ramelette | The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes. And for a couple more interesting things to do with ramen, get our White Chocolate Ramen Bark recipe, or our Ramen Waffle Sandwich recipe. |
Total: 20 min | The Culinary Bro-Down Cookbook by Josh Scherer | 236 | 2017-11-07 04:35:50 | 5After about 6 minutes, when the bottom of the ramelette is fully set (lift up an edge to check), flip it over to the other side. Cook for an additional 4 minutes, or until cooked all the way through. |
237 | 61 | 2017-11-07 04:35:50 | Ramelette | The Ramelette is brought to you by The Culinary Bro-Down cookbook. All hail Josh Scherer for devising such a stupid-simple, delicious, cheap, and easy meal. Ramen noodles and eggs combine to form an endlessly customizable delight that’s obviously perfect for making (and devouring) after hitting up the bar, but is so tasty and quick you’ll be tempted to add it to your anytime repertoire. For a couple more bro-tastic recipes, check out Cheeseburger Pudding and Cap’n Drunk Pancakes. And for a couple more interesting things to do with ramen, get our White Chocolate Ramen Bark recipe, or our Ramen Waffle Sandwich recipe. |
Total: 20 min | The Culinary Bro-Down Cookbook by Josh Scherer | 237 | 2017-11-07 04:35:50 | 6Slide your ramelette out onto a plate, then proceed to throw various condiments at it until it tastes better. These may include, but are not limited to: ketchup, Sriracha, a whole jar of Pace salsa, or a thwap of Greek yogurt if you’re trying to be healt |
238 | 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 238 | 2017-11-07 04:36:00 | 1Get ready, man, because this recipe is heavy. |
239 | 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 239 | 2017-11-07 04:36:00 | 2No, really, this is some complicated, classical French technique sh*t. |
240 | 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 240 | 2017-11-07 04:36:00 | 3Alright, if you’re still down, preheat the oven to 400°F, grease a deep casserole, and let’s do it. |
241 | 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 241 | 2017-11-07 04:36:00 | 4Microwave those burgers according to the directions on the package. When sufficiently microwaved, chop them into roughly 1-inch-square pieces. Throw into the casserole. |
242 | 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 242 | 2017-11-07 04:36:00 | 5Whisk together all the other sh*t. Except the ketchup. The ketchup is sacred. Don’t involve ketchup in this mess right now. Pour it over the cheeseburgers and gently mix by hand, being tender and careful not to just completely mash all the sh*t into one |
243 | 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 243 | 2017-11-07 04:36:00 | 6Bake it for 30 minutes, until golden brown and no moisture remains. Take it out without burning yourself. |
244 | 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 244 | 2017-11-07 04:36:00 | 7Use a butter knife to get the edges unstuck from the casserole dish and flip the whole thing over. If all has gone well, your cheeseburger pudding will have come out in perfect loaf form. |
245 | 62 | 2017-11-07 04:36:00 | Cheeseburger Pudding | Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette. For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 245 | 2017-11-07 04:36:00 | 8Cut yourself a thick slice of that abomination of food, drizzle some ketchup on it, preferably garnish it with something green, and then fall asleep before you eat it, because you’ve had a long night, bud. |
246 | 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 246 | 2017-11-07 04:36:14 | 1Put the breakfast cereal and flour in a food processor or blender and let it run on high until the cereal is properly dusted up. (Or empty it into a large Ziploc bag and bash it repeatedly with a blunt object—like a can of beans or a brick.) Empty that i |
247 | 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 247 | 2017-11-07 04:36:14 | 2In a separate mixing bowl, combine the beer, milk, egg, and melted butter and whisk together. |
248 | 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 248 | 2017-11-07 04:36:14 | 3Slowly pour your wet ingredients into your dry ingredients and whisk together. |
249 | 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 249 | 2017-11-07 04:36:14 | 4Heat about a teaspoon of butter in a large nonstick sauté pan over medium heat. Or one of those big electric griddles… Man, I should get one of those. They seem useful. But where would I even put it, you know? |
250 | 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 250 | 2017-11-07 04:36:14 | 5When the butter is fully melted, pour in about a ½ cup of your pancake batter and swirl the pan a little bit so the batter disperses evenly. Fit as many pancakes as you can into the pan without the edges touching. Or you can go one at a time and spend al |
251 | 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 251 | 2017-11-07 04:36:14 | 6When bubbles start to form on top of the pancake (or when you smell it burning, I don’t know), after about 3 minutes, flip the pancake and cook for another 2 on the other side, until the batter is cooked through and there’s some good browning on the outs |
252 | 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 252 | 2017-11-07 04:36:14 | 1Heat a small saucepot on medium-low heat, and add the milk and butter. When the butter melts, whisk in the powdered sugar and malt powder. Whisk over the heat for 15 seconds then turn off the heat. |
253 | 63 | 2017-11-07 04:36:14 | Cap'n Crunch-Beer Pancakes with Malted Milk Glaze | These “Cap’n Drunk Pancakes” with a malted milk glaze from The Culinary Bro-Down cookbook are great hangover breakfast food. Crushed cereal is whizzed up with flour, then mixed with your standard pancake ingredients—plus a full can of beer. The malty, fluffy cakes are topped with a funky-sweet malted milk glaze instead of syrup. Per the book intro, “You can add cereal crumbs to cookie dough or cake batter, or basically any batter or dough that doesn’t rely on gluten development like donuts or pizza do. I suggest you do it, and after you eat these pancakes, you’ll see why.” Check out Cheeseburger Pudding and Ramelette recipes from Josh Scherer if his madcap style intrigues you, and get ready for a truly unique experience. For more gussied-up pancakes, get our Spiced Pumpkin-Pecan Pancakes recipe, or our Carrot Cake Pancakes recipe. |
Total: 40 min | The Culinary Bro-Down Cookbook by Josh Scherer | 253 | 2017-11-07 04:36:14 | 2Stack those cakes at least three high on a plate, pour a bunch of glaze over the top, then garnish with some extra crushed up breakfast cereal that for sure doesn’t rhyme with “Faptain Brunch.” |
254 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 254 | 2017-11-07 04:36:21 | 1Light a grill and set up the charcoal or wood on one side. | |
255 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 255 | 2017-11-07 04:36:21 | 2Place feta in a perforated sheet pan, set on the covered grill, and let smoke for 30 minutes. | |
256 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 256 | 2017-11-07 04:36:21 | 3Meanwhile, grate the zucchini on a box grater, then drain excess liquid in a colander. | |
257 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 257 | 2017-11-07 04:36:21 | 4Heat 1 tablespoon olive oil in a pot and sweat garlic and onion until translucent, about 6 minutes. Be careful not to let them brown. | |
258 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 258 | 2017-11-07 04:36:21 | 5Add grated, drained zucchini and stir, cooking on low until zucchini is soft and jam-like, about 15 minutes. | |
259 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 259 | 2017-11-07 04:36:21 | 6Season to taste with salt, acid (white balsamic, lemon juice, or sherry vinegar), and thyme. | |
260 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 260 | 2017-11-07 04:36:21 | 1Brush sourdough bread slices with olive oil and grill until toasted. | |
261 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 261 | 2017-11-07 04:36:21 | 2Spread the zucchini jam on the toasts. | |
262 | 64 | 2017-11-07 04:36:21 | Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil | This recipe is brought to you by our friends from Stella Artois. These unexpected appetizers from chef Theo Friedman are a beautiful balance of flavors and textures, and are far easier than you’d expect from the impressive results. Grated zucchini and onions are cooked down to a jam-like consistency with garlic, white balsamic, and thyme. The mixture melts into crunchy grilled sourdough toasts that are topped with smoked feta, fresh zucchini, and fragrant basil, plus halved Mexican sour gherkins for an extra pop. These gherkins taste like lemony cucumbers and look like tiny watermelons, but if you have trouble finding them, you can substitute small pieces of English cucumber squeezed with a little lemon juice, or simply leave them off. See more from Theo Friedman here, and check out all the mouthwatering details from our farm-to-table dinner event hosted by Stella Artois and Feastly, where these toasts were first made. If you’ve got a surplus of zucchini and are pressed for time, try our Zucchini Carpaccio with Feta and Pine Nuts recipe, and if you’ve got some left over for dessert, get our Zucchini Layer Cake with Tangy Buttercream Frosting recipe. |
Total: 40 min | 262 | 2017-11-07 04:36:21 | 3Top each piece with crumbled smoked feta, sour gherkins, sliced raw baby zucchini, basil, salt, and additional olive oil. | |
263 | 65 | 2017-11-07 04:36:25 | Grilled Miso Eggplant with Yuzu Yogurt, Mint, and Sesame Seeds | This recipe is brought to you by our friends from Stella Artois. Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender. They nestle on a bed of tangy Greek yogurt sparked with citrusy yuzu juice and fragrant sesame oil, and get a shower of crunchy sesame seeds, fresh mint, and chives before serving. This is a lovely appetizer, but also makes a great vegetarian main with a little rice. Read more of our conversation with Theo Friedman here, and get the full scoop on our first farm-to-table feast hosted by Stella Artois and Feastly, where this eggplant dish was just one of several showstoppers. For even more elegant eggplant options, get our Grilled Eggplant Parmesan Salad recipe, or our chunky Eggplant-Pepper Tomato Sauce recipe. |
Total: 40 min | 263 | 2017-11-07 04:36:25 | 1In a small bowl, combine miso paste, mirin, sugar, and rice wine vinegar to form a glaze. | |
264 | 65 | 2017-11-07 04:36:25 | Grilled Miso Eggplant with Yuzu Yogurt, Mint, and Sesame Seeds | This recipe is brought to you by our friends from Stella Artois. Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender. They nestle on a bed of tangy Greek yogurt sparked with citrusy yuzu juice and fragrant sesame oil, and get a shower of crunchy sesame seeds, fresh mint, and chives before serving. This is a lovely appetizer, but also makes a great vegetarian main with a little rice. Read more of our conversation with Theo Friedman here, and get the full scoop on our first farm-to-table feast hosted by Stella Artois and Feastly, where this eggplant dish was just one of several showstoppers. For even more elegant eggplant options, get our Grilled Eggplant Parmesan Salad recipe, or our chunky Eggplant-Pepper Tomato Sauce recipe. |
Total: 40 min | 264 | 2017-11-07 04:36:25 | 2In a medium bowl, combine Greek yogurt, yuzu juice, and sesame oil. | |
265 | 65 | 2017-11-07 04:36:25 | Grilled Miso Eggplant with Yuzu Yogurt, Mint, and Sesame Seeds | This recipe is brought to you by our friends from Stella Artois. Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender. They nestle on a bed of tangy Greek yogurt sparked with citrusy yuzu juice and fragrant sesame oil, and get a shower of crunchy sesame seeds, fresh mint, and chives before serving. This is a lovely appetizer, but also makes a great vegetarian main with a little rice. Read more of our conversation with Theo Friedman here, and get the full scoop on our first farm-to-table feast hosted by Stella Artois and Feastly, where this eggplant dish was just one of several showstoppers. For even more elegant eggplant options, get our Grilled Eggplant Parmesan Salad recipe, or our chunky Eggplant-Pepper Tomato Sauce recipe. |
Total: 40 min | 265 | 2017-11-07 04:36:25 | 3Grill the eggplant halves until charred and cooked through, brushing with the glaze periodically. | |
266 | 65 | 2017-11-07 04:36:25 | Grilled Miso Eggplant with Yuzu Yogurt, Mint, and Sesame Seeds | This recipe is brought to you by our friends from Stella Artois. Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender. They nestle on a bed of tangy Greek yogurt sparked with citrusy yuzu juice and fragrant sesame oil, and get a shower of crunchy sesame seeds, fresh mint, and chives before serving. This is a lovely appetizer, but also makes a great vegetarian main with a little rice. Read more of our conversation with Theo Friedman here, and get the full scoop on our first farm-to-table feast hosted by Stella Artois and Feastly, where this eggplant dish was just one of several showstoppers. For even more elegant eggplant options, get our Grilled Eggplant Parmesan Salad recipe, or our chunky Eggplant-Pepper Tomato Sauce recipe. |
Total: 40 min | 266 | 2017-11-07 04:36:25 | 4Brush the serving plate or platter with the yogurt mixture, place eggplant on top, and garnish with sesame seeds, mint, and chives. | |
267 | 66 | 2017-11-07 04:36:34 | Easy Dessert Tart Crust | Crisp, lightly sweet, and buttery, this classic pastry crust is an elegant base on which to build an entire repertoire of tarts. It’s easier to make than flaky pie pastry, too—just stir melted butter with sugar and a bit of salt, then blend in all-purpose flour to form the dough. With your fingers, press it into a tart pan (no rolling necessary!), and let it hang out in the fridge for half an hour before pricking the bottom and baking. Fill the baked and cooled crust with anything from Easy Chocolate Ganache topped with Easy Whipped Cream, to Lemon Curd and meringue, or Vanilla-Buttermilk Pastry Cream and fresh fruit. Jazz up the tart shell by adding the seeds from a vanilla bean or a tablespoon of citrus zest, or just follow the recipe for our Ricotta and Honey Tart or Chocolate Ganache Tart. Special equipment: You’ll need a 9-inch tart pan with a removable bottom. |
Total: 45 mins, plus baking and cooling time | 267 | 2017-11-07 04:36:34 | 1Heat the oven to 350°F and arrange a rack in the middle. Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms. | |
268 | 66 | 2017-11-07 04:36:34 | Easy Dessert Tart Crust | Crisp, lightly sweet, and buttery, this classic pastry crust is an elegant base on which to build an entire repertoire of tarts. It’s easier to make than flaky pie pastry, too—just stir melted butter with sugar and a bit of salt, then blend in all-purpose flour to form the dough. With your fingers, press it into a tart pan (no rolling necessary!), and let it hang out in the fridge for half an hour before pricking the bottom and baking. Fill the baked and cooled crust with anything from Easy Chocolate Ganache topped with Easy Whipped Cream, to Lemon Curd and meringue, or Vanilla-Buttermilk Pastry Cream and fresh fruit. Jazz up the tart shell by adding the seeds from a vanilla bean or a tablespoon of citrus zest, or just follow the recipe for our Ricotta and Honey Tart or Chocolate Ganache Tart. Special equipment: You’ll need a 9-inch tart pan with a removable bottom. |
Total: 45 mins, plus baking and cooling time | 268 | 2017-11-07 04:36:34 | 2Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking). | |
269 | 66 | 2017-11-07 04:36:34 | Easy Dessert Tart Crust | Crisp, lightly sweet, and buttery, this classic pastry crust is an elegant base on which to build an entire repertoire of tarts. It’s easier to make than flaky pie pastry, too—just stir melted butter with sugar and a bit of salt, then blend in all-purpose flour to form the dough. With your fingers, press it into a tart pan (no rolling necessary!), and let it hang out in the fridge for half an hour before pricking the bottom and baking. Fill the baked and cooled crust with anything from Easy Chocolate Ganache topped with Easy Whipped Cream, to Lemon Curd and meringue, or Vanilla-Buttermilk Pastry Cream and fresh fruit. Jazz up the tart shell by adding the seeds from a vanilla bean or a tablespoon of citrus zest, or just follow the recipe for our Ricotta and Honey Tart or Chocolate Ganache Tart. Special equipment: You’ll need a 9-inch tart pan with a removable bottom. |
Total: 45 mins, plus baking and cooling time | 269 | 2017-11-07 04:36:34 | 3Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before fil | |
270 | 67 | 2017-11-07 04:37:01 | Homemade Mayonnaise | A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich. Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days. |
Total: Under 5 mins | 270 | 2017-11-07 04:37:01 | 1Combine the egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until the mixture is evenly combined. | |
271 | 67 | 2017-11-07 04:37:01 | Homemade Mayonnaise | A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich. Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days. |
Total: Under 5 mins | 271 | 2017-11-07 04:37:01 | 2With the processor running, slowly add the oil in a thin stream until completely combined. Add the vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper. | |
272 | 67 | 2017-11-07 04:37:01 | Homemade Mayonnaise | A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich. Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days. |
Total: Under 5 mins | 272 | 2017-11-07 04:37:01 | 1Combine the egg yolk only and mustard in a bowl and whisk until well mixed. | |
273 | 67 | 2017-11-07 04:37:01 | Homemade Mayonnaise | A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich. Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days. |
Total: Under 5 mins | 273 | 2017-11-07 04:37:01 | 2Whisking constantly, add the oil in a thin stream until completely incorporated and the mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in the vinegar or lemon juice and season with salt and pepper to taste. | |
274 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 274 | 2017-11-07 04:37:10 | 1Heat the oven to 350°F. Coat 2 (9-inch) round cake pans generously with butter, then flour, tapping out any excess flour; set aside. | |
275 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 275 | 2017-11-07 04:37:10 | 2Sift the measured flour, salt, baking powder, and baking soda together twice; set aside. Whisk the cocoa, food coloring, and water in a small bowl until smooth; set aside. | |
276 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 276 | 2017-11-07 04:37:10 | 3Beat the measured butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium speed until creamy, about 30 seconds. Add the sugar, 1/4 cup at a time, beating about 15 seconds after each addit | |
277 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 277 | 2017-11-07 04:37:10 | 4On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture, until just incorporated. Once all the ingredients are incorporated, beat the batter 10 to 12 strokes with a spoon or spatula if using cake flo | |
278 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 278 | 2017-11-07 04:37:10 | 5Divide the batter between the cake pans and spread the tops evenly with the spoon or spatula. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a | |
279 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 279 | 2017-11-07 04:37:10 | 1Beat the butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium-high speed until creamy, about 30 seconds. Add the cream cheese and continue to beat on medium-high speed until the mixtur | |
280 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 280 | 2017-11-07 04:37:10 | 1Transfer 1 of the cake layers, bottom side up, to a serving plate or cake stand. Spoon 1 cup of the icing into the center of the cake layer. Work an icing or rubber spatula in a gentle swirling motion and spread the icing from the center toward the edges | |
281 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 281 | 2017-11-07 04:37:10 | 2Carefully set the second cake layer on top of the first and ice the second layer in the same manner, beginning with a dollop in the center and working it out toward the sides. Then ice the sides of the cake. (If the sides are crumbly, brush any excess cr | |
282 | 68 | 2017-11-07 04:37:10 | Red Velvet Cake | Red Velvet Cake is the pride of bakers in the South, and with reason. Imbued with an alluring deep red hue, a fine grain, and an abiding moistness, it’s one of the glories of the American pastry kitchen. Combine that with the sweet tang of cream cheese frosting, and it’s far too tempting to ignore. For a simpler option, check out our Red Velvet Bundt Cake with Cream Cheese Frosting. And for a different kind of formal chocolate layer cake, try our Chocolate Cake with Whipped Fudge Filling and Chocolate Buttercream. This dish was featured as part of our Valentine’s Day Recipe All-Stars. |
Total: 1 hr, plus 1 hr cooling time and 20 mins frosting time | 282 | 2017-11-07 04:37:10 | 3Store the cake at room temperature beneath a cake cover. If you don’t plan to eat it within 24 hours, tent it with plastic wrap and store it in the refrigerator for up to 3 days. Remember to remove the cake from the refrigerator an hour or more before se | |
283 | 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | 283 | 2017-11-07 04:38:23 | 1Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside. | |
284 | 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | 284 | 2017-11-07 04:38:23 | 2Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, | |
285 | 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | 285 | 2017-11-07 04:38:23 | 3Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the cola, soy sauce, and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker. | |
286 | 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | 286 | 2017-11-07 04:38:23 | 4Return the ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Increase the stovetop heat to high and bring the cooker to high pressure. Reduce the stovetop heat to medium and cook for 30 minutes, adjusting the heat as | |
287 | 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | 287 | 2017-11-07 04:38:23 | 5Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes. | |
288 | 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | 288 | 2017-11-07 04:38:23 | 6Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam). | |
289 | 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | 289 | 2017-11-07 04:38:23 | 7Transfer the ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the | |
290 | 69 | 2017-11-07 04:38:23 | Pressure Cooker Cola-Braised Beef Short Ribs | Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step. This recipe was featured as part of our story on pressure cookers. |
Total: 1 hr 40 mins | 290 | 2017-11-07 04:38:23 | 8Return the pressure cooker to the stove over medium-high heat and bring the mixture to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mixture to the pressure cooker. Cook, whisking constantly, until the sauc | |
291 | 70 | 2017-11-07 04:38:29 | Basic Sear-Roasted Lamb Loin Chops | One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal. | Total: About 20 mins | 291 | 2017-11-07 04:38:29 | 1Heat the oven to 400°F and arrange a rack in the middle. | |
292 | 70 | 2017-11-07 04:38:29 | Basic Sear-Roasted Lamb Loin Chops | One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal. | Total: About 20 mins | 292 | 2017-11-07 04:38:29 | 2Pat the lamb chops dry with paper towels, then season generously all over with salt and pepper. | |
293 | 70 | 2017-11-07 04:38:29 | Basic Sear-Roasted Lamb Loin Chops | One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal. | Total: About 20 mins | 293 | 2017-11-07 04:38:29 | 3Place a thin film of oil in the bottom of a large ovenproof frying pan and heat over medium-high heat until smoking. Add the lamb chops and cook undisturbed until a golden-brown crust forms on the bottom, about 3 minutes. Flip and cook undisturbed until | |
294 | 70 | 2017-11-07 04:38:29 | Basic Sear-Roasted Lamb Loin Chops | One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal. | Total: About 20 mins | 294 | 2017-11-07 04:38:29 | 4Transfer the pan to the oven and roast until the chops register 130°F on an instant-read thermometer for medium rare, about 8 to 10 minutes. Remove from the oven and transfer the chops to a cutting board or serving platter. Tent with foil and let rest 5 | |
295 | 71 | 2017-11-07 04:38:39 | Spicy Slow Cooker Pulled Pork | This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro. What to buy: Achiote Rojo is a type of recado rojo, the Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Buy it from a well-stocked Mexican market (we used the El Mexicano brand), or make your own recado rojo. We recommend whipping this recipe up for game day parties. Once you’ve prepped your menu, visit CBS Sports for everything you need to know about the Super Bowl this year. |
Total: 5 hrs | 295 | 2017-11-07 04:38:39 | 1Place all of the ingredients except the tomatillos in the crock of a seven-quart slow cooker. Spread everything around evenly. | |
296 | 71 | 2017-11-07 04:38:39 | Spicy Slow Cooker Pulled Pork | This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro. What to buy: Achiote Rojo is a type of recado rojo, the Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Buy it from a well-stocked Mexican market (we used the El Mexicano brand), or make your own recado rojo. We recommend whipping this recipe up for game day parties. Once you’ve prepped your menu, visit CBS Sports for everything you need to know about the Super Bowl this year. |
Total: 5 hrs | 296 | 2017-11-07 04:38:39 | 2Evenly spread the tomatillos on top of the other ingredients. | |
297 | 71 | 2017-11-07 04:38:39 | Spicy Slow Cooker Pulled Pork | This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro. What to buy: Achiote Rojo is a type of recado rojo, the Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Buy it from a well-stocked Mexican market (we used the El Mexicano brand), or make your own recado rojo. We recommend whipping this recipe up for game day parties. Once you’ve prepped your menu, visit CBS Sports for everything you need to know about the Super Bowl this year. |
Total: 5 hrs | 297 | 2017-11-07 04:38:39 | 3Cook on low for 8 to 9 hours, or on high for 4 to 5 hours, till the pork is fall-apart tender. When ready, remove the meat from the pot and set it aside. | |
298 | 71 | 2017-11-07 04:38:39 | Spicy Slow Cooker Pulled Pork | This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro. What to buy: Achiote Rojo is a type of recado rojo, the Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Buy it from a well-stocked Mexican market (we used the El Mexicano brand), or make your own recado rojo. We recommend whipping this recipe up for game day parties. Once you’ve prepped your menu, visit CBS Sports for everything you need to know about the Super Bowl this year. |
Total: 5 hrs | 298 | 2017-11-07 04:38:39 | 4Scoop out about half of the juices, skim most of the fat, and set the liquid aside. Return the meat to the pot and shred it with the remaining juices. If the meat is too dry, simply add more of the reserved cooking liquid. | |
299 | 71 | 2017-11-07 04:38:39 | Spicy Slow Cooker Pulled Pork | This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro. What to buy: Achiote Rojo is a type of recado rojo, the Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Buy it from a well-stocked Mexican market (we used the El Mexicano brand), or make your own recado rojo. We recommend whipping this recipe up for game day parties. Once you’ve prepped your menu, visit CBS Sports for everything you need to know about the Super Bowl this year. |
Total: 5 hrs | 299 | 2017-11-07 04:38:39 | 5Make sandwiches or tacos and enjoy! | |
300 | 72 | 2017-11-07 04:39:02 | Easy Philly Cheesesteaks | Two South Philly neighbors kitty-corner from one another, Pat’s King of Steaks and Geno’s Steaks, battle it out 24 hours a day for cheesesteak domination. And while native Philadelphians have strong opinions about what toppings to add and even how to order (Whiz-wit or wit-out), both steak shacks essentially serve the same thing: seared strips of steak, sautéed onions, and plenty of cheese on a crusty hoagie roll. CHOW’s version starts with onions and optional peppers and mushrooms that are cooked till tender, then pushed to one side of the pan to make room for searing thinly sliced rib-eye. The vegetables are piled up right on the steak, slices of provolone are melted on top, and the whole mess is served in a toasted hoagie roll. Make sure to have plenty of napkins on hand, especially if you drop the provolone for some Cheez Whiz. Game plan: Don’t forget to chill your rib-eye before starting this recipe—it’ll make the steak much easier to slice. |
Total: 35 mins, plus 45 mins to chill the steak | 300 | 2017-11-07 04:39:03 | 1Trim off any excess fat from the steak and cut it against the grain into very thin slices; set aside. | |
301 | 72 | 2017-11-07 04:39:02 | Easy Philly Cheesesteaks | Two South Philly neighbors kitty-corner from one another, Pat’s King of Steaks and Geno’s Steaks, battle it out 24 hours a day for cheesesteak domination. And while native Philadelphians have strong opinions about what toppings to add and even how to order (Whiz-wit or wit-out), both steak shacks essentially serve the same thing: seared strips of steak, sautéed onions, and plenty of cheese on a crusty hoagie roll. CHOW’s version starts with onions and optional peppers and mushrooms that are cooked till tender, then pushed to one side of the pan to make room for searing thinly sliced rib-eye. The vegetables are piled up right on the steak, slices of provolone are melted on top, and the whole mess is served in a toasted hoagie roll. Make sure to have plenty of napkins on hand, especially if you drop the provolone for some Cheez Whiz. Game plan: Don’t forget to chill your rib-eye before starting this recipe—it’ll make the steak much easier to slice. |
Total: 35 mins, plus 45 mins to chill the steak | 301 | 2017-11-07 04:39:03 | 2Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bell pepper, if using, and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. If you’re using t | |
302 | 72 | 2017-11-07 04:39:02 | Easy Philly Cheesesteaks | Two South Philly neighbors kitty-corner from one another, Pat’s King of Steaks and Geno’s Steaks, battle it out 24 hours a day for cheesesteak domination. And while native Philadelphians have strong opinions about what toppings to add and even how to order (Whiz-wit or wit-out), both steak shacks essentially serve the same thing: seared strips of steak, sautéed onions, and plenty of cheese on a crusty hoagie roll. CHOW’s version starts with onions and optional peppers and mushrooms that are cooked till tender, then pushed to one side of the pan to make room for searing thinly sliced rib-eye. The vegetables are piled up right on the steak, slices of provolone are melted on top, and the whole mess is served in a toasted hoagie roll. Make sure to have plenty of napkins on hand, especially if you drop the provolone for some Cheez Whiz. Game plan: Don’t forget to chill your rib-eye before starting this recipe—it’ll make the steak much easier to slice. |
Total: 35 mins, plus 45 mins to chill the steak | 302 | 2017-11-07 04:39:03 | 3Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low. | |
303 | 72 | 2017-11-07 04:39:02 | Easy Philly Cheesesteaks | Two South Philly neighbors kitty-corner from one another, Pat’s King of Steaks and Geno’s Steaks, battle it out 24 hours a day for cheesesteak domination. And while native Philadelphians have strong opinions about what toppings to add and even how to order (Whiz-wit or wit-out), both steak shacks essentially serve the same thing: seared strips of steak, sautéed onions, and plenty of cheese on a crusty hoagie roll. CHOW’s version starts with onions and optional peppers and mushrooms that are cooked till tender, then pushed to one side of the pan to make room for searing thinly sliced rib-eye. The vegetables are piled up right on the steak, slices of provolone are melted on top, and the whole mess is served in a toasted hoagie roll. Make sure to have plenty of napkins on hand, especially if you drop the provolone for some Cheez Whiz. Game plan: Don’t forget to chill your rib-eye before starting this recipe—it’ll make the steak much easier to slice. |
Total: 35 mins, plus 45 mins to chill the steak | 303 | 2017-11-07 04:39:03 | 4Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tightfitting lid and let cook undisturbe | |
recipe_x_instruction.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | instruction.id | instruction.ts | instruction.value |