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If you’re unsure, then fully freeze (and then thaw) your fish before making this recipe. For more information on safe practices for handling and consuming raw fish, read this article from the FDA.", "recipe.recipe_method": "1 Remove any pin bones from the salmon: Place the salmon flesh side up on a cutting board. With your fingertips, feel along the flesh to see if there are any fine pin bones. Use tweezers, a strawberry huller, or another pincher to gently pull them out. 2 Mix the curing mixture: In a bowl, combine the salt, brown and granulated sugar, and fennel seeds. Mix well. 3 Sprinkle half salmon with half curing mixture: Sprinkle some of the curing mixture down the middle of a 12-inch glass or ceramic baking dish and sprinkle some of the dill on top. Set one of the pieces of salmon, skin side down, on top of the salt mixture. Sprinkle half the remaining salt mixture and half of the remaining dill over the flesh of the fish. Press lightly so the mixture sticks. 4 Set the other piece of salmon, skin side up, on top of the first piece. Lay the second piece so that the thicker part of the top piece sits on the thinner part of the bottom piece, forming flat, even rectangle. Sprinkle the remaining salt mixture and dill over the top. 5 Cover and press the salmon: Cover the whole dish with plastic wrap. Set another, smaller baking dish on top of the salmon and weight it down with two heavy cans, a garden brick, or any other heavy weight. 6 Refrigerate and cure for 2 days. Flip the fish after 24 hours, so that the top piece is now on the bottom. This helps the fish cure evenly. 7 Rinse the curing mixture off the gravlax: When ready to serve, remove the fish from the baking dish. Some liquid will have collected on the bottom; this is normal. Rinse the fish well with cold water, rubbing off the curing mixture with your fingers. Dry the fish well with paper towels. 8 Slice the gravlax: Set one of the pieces of fish, skin side down, on a cutting board. Using a very sharp knife, slice the fish as thinly as you possibly can while holding the blade at an extreme diagonal. Do the same with the other piece of fish. 9 Serve the gravlax: Arrange the slices overlapping on a platter, curling them as you set them down. Sprinkle with red onion, capers, and remaining dill, and garnish with lemon. Leftovers will keep for about a week.", "recipe.recipe_description": "Of all the DIY home-cured foods, gravlax is one of the most satisfying. The process doesn’t take long – or much of your attention – and it’s so pretty! Give fresh salmon a sprinkle of salt, sugar, and herbs and a few days in the fridge, and it will transform into a beautiful, flavorful dish ready for the brunch table. Gravlax is a Scandinavian specialty. It’s very similar to lox, the deli counter favorite, but gravlax is usually cured with spices and fresh herbs (unlike lox, which is left plain). Gravlax is also never smoked. All you need to make gravlax at home is a baking dish and two heavy cans to use as weights during the curing process. And, of course, some salmon. Get two 1-pound pieces of salmon, preferably cut from the thicker end of the fillet. Make sure the skin is still on. You’ll press these two pieces together with salt, herbs, and other seasonings sandwiched in between. After 48 hours in the fridge, use your sharpest, straight-edged knife to cut the salmon into thin slices. When you arrange them on the platter, curl the pieces slightly before sprinkling with red onion, capers, and more dill – this makes such a pretty presentation. This recipe makes enough gravlax for a good-sized crowd. Traditionally, gravlax is served with dark rye or dense grainy bread, but bagels or any good-quality bread is great. The gravlax is so rich that you don’t really need cream cheese or crème fraiche, though these extras always make a brunch feel particularly decadent.", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Make your own home-cured salmon gravlax! 15-minute prep, 2-day cure in the fridge. Showstopper for a fancy brunch or dinner party.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Make your own home-cured salmon gravlax! 15-minute prep, 2-day cure in the fridge. Showstopper for a fancy brunch or dinner party.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "48 hours", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "105": { "recipe_x_author_image.id": 105, "recipe.id": 198, "recipe.ts": "2017-09-25 03:03:27", "recipe.title": "Pickled Shrimp", "recipe.ingredient": "1 stalk celery, cut into 2-inch lengths 1 red onion, thinly sliced 1 lemon, sliced into very thin rounds Salt, to taste 4 cups water 1 pound (12-20 count) raw shrimp, peeled and deveined with tails intact 1/2 bulb fresh fennel 1/2 cup cider vinegar 1/2 cup olive oil, or more if needed 1 teaspoon crushed red pepper Few sprigs fresh thyme 1 clove garlic, halved 2 tablespoons capers and their juices 2 teaspoons mustard seed Special equipment: 1-quart canning jar or crock, or any combination of smaller jars equaling 1 quart", "recipe.recipe_intronote": "You can double or triple this recipe as needed as long as you have extra jars!", "recipe.recipe_method": "1 Cook the shrimp: In a large saucepan, combine the celery, half the red onion, half the lemon slices, a large pinch of salt, and the water. Bring to a boil, cover and reduce the heat to low, and simmer for 5 minutes. Add then shrimp, and then immediately remove the pan from heat and cover again. Set aside for 5 minutes, or until the shrimp are pink. 2 Prepare the fennel: Trim the fronds from the fennel (save a handful). Cut the bulb in half again through the root. Set the pieces cut sides down and slice the fennel as thinly as possible. 3 Pack the shrimp into a jar: In a 1-quart canning jar or crock, layer the shrimp, remaining lemon slices, remaining red onion, sliced fennel and a few fennel fronds, thyme sprigs, garlic, capers, and mustard seed. 4 Pour in the vinegar and oil. Combine the vinegar and oil in a measuring cup; it's fine if they separate. Pour the vinegar and oil into the jar to cover the shrimp. If the liquid doesn’t quite cover the shrimp, add more olive oil. 5 Cure the shrimp: Cover the jar tightly and refrigerate for at least 1 day or for up to 3 days. 6 To serve the shrimp: Carefully spoon the mixture into a big bowl and serve with toothpicks or in individual stemmed glasses as an appetizer or first course.", "recipe.recipe_description": "Pickled shrimp is one of those party dishes that has everyone rushing into the kitchen to see how you made it. In fact, you didn’t do very much at all, which is what makes pickled shrimp such a great choice for cocktail parties and holiday gatherings. The shrimp look so amazing packed into a jar. You can see the pink curls against the glass with spices and herbs swirling around them. Pickled shrimp is an easy, make-ahead appetizer that never fails to impress. All you do to make pickled shrimp is poach some shrimp and then pack them into a big crock or canning jar with simple pickling spices, vinegar, and olive oil. Let this sit in the fridge for a day or two, and pull out the jar just before the party starts. It’s all very colorful, especially if you use a clear glass jar: pink shrimp, bright yellow slices of lemon, mustard seeds, thyme leaves, red onion, and fronds from a bulb of fresh fennel. (The fennel gives mix some crunch in addition to being pretty!) The pickling liquid is a combination of cider vinegar and olive oil. As long as the shrimp are submerged in liquid, they’ll keep well for a few days in the refrigerator. When it’s party time, tip the contents into a bowl – spices and all – and hand out toothpicks. Part of the fun is letting guests go fishing.", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Pickled shrimp with fennel and spices! Easy make-ahead holiday appetizer. Gluten-free. So fun to eat with toothpicks!", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Pickled shrimp with fennel and spices! Easy make-ahead holiday appetizer. Gluten-free. So fun to eat with toothpicks!", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "1 quart (or about 6 servings)", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "106": { "recipe_x_author_image.id": 106, "recipe.id": 199, "recipe.ts": "2017-09-25 03:03:34", "recipe.title": "New England Cioppino", "recipe.ingredient": "1 cup white wine, or 1 cup water and the juice of 1 lemon 2 pounds mussels, scrubbed with beards removed 1 1/2 pounds littleneck clams (about 12 clams in their shells) 6 small Yukon Gold or red potatoes (the size of walnuts) or fingerling potatoes, sliced into coins 1 can (16 ounces) whole peeled tomatoes and their juices 2 tablespoons olive oil 2 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper 1 1/2 cups chicken stock 1 pound skinless boneless haddock, halibut, or other firm-fleshed white fish, cut into 6 even-sized pieces 1/2 pound cooked lobster, out of the shell and cut into 1-inch pieces 4 tablespoons chopped fresh parsley", "recipe.recipe_intronote": "If you have trouble finding lobster, you can substitute peeled cooked shrimp instead.", "recipe.recipe_method": "1 Prepare the mussels: In a large pot, pour in the wine or water and lemon juice. Add the mussels, cover the pot, and bring the liquid to a boil over medium-high heat. Watch the pan carefully because the liquid tends to spill out when it boils. Once boiling, lower the heat and cook the mussels for 2 minutes or until they open. Use a slotted spoon to transfer the mussels to a bowl. Discard any that are not open. 2 Prepare the clams in the same pot: Add the clams to the cooking liquid, cover, and return to a boil. Lower the heat and cook the clams for 2 minutes or until they open. Set a colander over a bowl. Line the colander with a double layer of paper towels. Tip the clams and their liquid into the colander – this helps strain out any sand or grit. Save the cooking liquid. Discard any clams that are not open. 3 Cook the potatoes in a separate pot: Combine the potatoes, a large pinch of salt, and water to cover in a separate pot. Bring to a boil, lower the heat, and set on the cover askew. Simmer the potatoes for 8 minutes or until they are tender when pierced with a fork. Drain and set aside. 4 Puree the tomatoes: In a blender, combine the tomatoes and their juice. Pulse until the mixture is coarsely pureed. 5 Make the tomato broth: In the same pot used to cook the shellfish, heat the olive oil. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, red pepper, salt, and black pepper. Cook, stirring, for 2 minutes. Pour in the chicken stock and the leftover liquid from cooking the mussels and clams. Bring to a boil, then lower the heat and cover with the lid slightly ajar. Simmer for 10 minutes to reduce the broth and combine the flavors. 6 Cook the fish: Add the fish pieces to the tomato broth; they should be not quite submerged. Cover the pot and cook for 5 minutes. The fish will be firm but not quite cooked through; it will finish cooking in the next steps. 7 Add the cooked mussels, clams, lobster, and potatoes to the pot: Sprinkle 1 tablespoon of parsley over the fish, then add the mussels, clams, lobster meat, and cooked potatoes to the pot. Ladle some of the broth over top. Cover and cook for 2 minutes. Spoon more broth over top, cover, and continue cooking for 2 minutes more, or until all the shellfish is hot. 8 Serve the stew: Divide the stew between bowls, making sure to get plenty of broth. Sprinkle with the remaining 3 tablespoons parsley.", "recipe.recipe_description": "The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal. Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic. Cioppino, it turns out, translates just fine to East Coast tables. In my version of cioppino, I like using haddock as the anchor, though you can use halibut or any other firm-fleshed white fish. The fish goes into a sauce made with pureed tomatoes, the cooking liquid from steaming mussels and clams, and a little chicken stock. Adding poultry stock to seafood dishes is an old French technique that gives a dish an extra dimension. A few chunks of cooked lobster are also added to the pot, along with some golden potatoes. New Englanders love lobster and many markets sell it already cooked and removed from the shell. Look for it sold this way if you don’t feel like tackling a whole lobster. (You can also substitute peeled shrimp instead, if you like.) Every beautiful, brimming bowl of this cioppino is loaded with flavors of the sea. This is perfect for a casual dinner party or small gathering. Enjoy!", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "New England Cioppino seafood stew with haddock, lobster, clams, and mussels. Perfect for a casual dinner party!", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "New England Cioppino seafood stew with haddock, lobster, clams, and mussels. Perfect for a casual dinner party!", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "40 minutes", "recipe.yield": "6 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "107": { "recipe_x_author_image.id": 107, "recipe.id": 200, "recipe.ts": "2017-09-25 03:03:36", "recipe.title": "Halibut with Fennel, Peppers, and Tomatoes", "recipe.ingredient": "4 halibut fillets (6 ounces each) 4 teaspoons lemon juice Leaves from 1 sprig rosemary Leaves from 2 stems thyme Leaves from 2 stems basil Leaves from 2 stems oregano 1/2 cup Panko breadcrumbs 2 teaspoons plus 2 tablespoons plus olive oil 1/2 medium red onion, sliced 1 bulb fennel, cored and sliced 1 yellow bell pepper, seeded and sliced into strips 1 orange bell pepper, seeded and sliced into strips 4 Roma (plum) tomatoes, halved lengthwise and cut into strips 1/2 cup pitted Kalamata olives 3 tablespoons chopped parsley (to garnish) 1 lemon, quartered (to garnish) Special equipment: Large, oven-proof skillet", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Prep the fish: Preheat the oven to 425° F. Place the halibut fillets on a large plate and season both sides with salt and pepper. Sprinkle each fillet with 1 teaspoon lemon juice. 2 Prep the herbs and Panko: Combine the herbs on a cutting board and coarsely chop. In a small bowl, combine the Panko, 2 teaspoons of the oil, and a pinch each of salt and pepper. 3 Cook the vegetables: In a large, oven-proof skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and cook for 3 to 4 minutes, or until it begins to soften. Add the fennel and bell pepper slices, and cook for 5 minutes. Add the tomatoes, olives, and the chopped herbs. Cook for 3 minutes. Salt and pepper to taste. 4 Bake the fish: Place the fish fillets on top of the vegetables in the skillet. Sprinkle each fillet with 2 tablespoons of the Panko mixture. Place the skillet in the oven and bake for 6 minutes. Check the fish: if the panko is browning too quickly, place a piece of aluminum foil loosely on top of the fish. Bake another 6 to 9 minutes (12 to 15 minutes total), until the center of the fish is opaque when probed with a small knife. If you have an instant read thermometer, the temperature of the center of the fish should register a 135°F. 5 Serve: Divide the vegetables between four plates and top each plate with a fish fillet. Sprinkle with parsley and serve with lemon wedges.", "recipe.recipe_description": "My mom used to say that by the 4th of July, summer was over. Thanks for that, Mom. Never mind. Unlike her, I am all about seizing the (summer) day, and this one-pan recipe for halibut with loads of fresh vegetables does that for me. It’s colorful. It’s quick. It’s full of flavor and light but satisfying for these last days of warm weather. Plus there’s only one pan to wash at the end of the meal. Who doesn’t get excited about that? If cooking fish makes you nervous, this recipe is for you. Just place the fillets on top of the vegetables and pop the pan in the oven. Done. An instant-read thermometer is a boon to second guessers who worry the fish is cooked through. For halibut, the ideal temperature in the thickest part of the fish is 135°F. The heat ticks up a few degrees when the fish comes out of the oven, so it finishes perfectly.", "recipe.author": "Sally Vargas", "recipe.date_time": "", "recipe.description": "Baked halibut with fennel, peppers, tomatoes, olives and fresh herbs. One skillet supper. Ready in just 30 minutes!", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Baked halibut with fennel, peppers, tomatoes, olives and fresh herbs. One skillet supper. Ready in just 30 minutes!", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "4 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "108": { "recipe_x_author_image.id": 108, "recipe.id": 201, "recipe.ts": "2017-09-25 03:03:40", "recipe.title": "One-Pan Roasted Harissa Salmon with Vegetables", "recipe.ingredient": "For the salmon and vegetables: 1 1/2 pounds whole salmon fillet 1 1/4 pounds green beans, trimmed 2 medium red bell peppers, sliced 1/4 cup olive oil, divided 2 tablespoons dry harissa spice blend (divided) 1/2 teaspoon salt (divided) For the cherry tomato salad: 1 bunch parsley, roughly chopped 2 teaspoons red wine vinegar 2 tablespoons olive oil 1 clove garlic 1/3 cup roasted salted pistachios (optional) 1 pint cherry tomatoes, halved Pinch of salt (or more if not using the pistachios)", "recipe.recipe_intronote": "If you're not in the mood for the tomato salad, skip it and sprinkle the roasted salmon with chives instead.", "recipe.recipe_method": "1 Heat the oven to 425F. Line a full sheet pan with foil. (If your sheet pan is too small to fit the side of salmon and the vegetables, cut the fillet in half and cook on two sheets pans.) 2 Remove the pin bones from the salmon with needle nose pliers. 3 Roast the vegetables: Toss the green beans and peppers with 1 tablespoon olive oil, 2 teaspoons harissa, and a pinch of salt. Spread on the sheet pan in a single layer. Roast for 10 minutes. 4 Prepare the salmon: Sprinkle both sides of the salmon with the remaining harissa and a 1/4 teaspoon salt, then brush with olive oil. (This helps prevent the spices from scorching in the oven.) 5 Roast the salmon with the vegetables: Pull the sheet pan of veggies from the oven and use a spatula to stir them and clear some space in the middle for the salmon. Return to the oven and roast for 8 to 10 minutes. 6 Prepare the tomato salad: While salmon is in the oven, use a mini food processor or blender to mix parsley, red wine, and olive oil. Once it’s well-mixed, add the garlic and pistachios (if using) and pulse just a few times. You want some nice chunks in there. Toss with the cherry tomatoes and season with salt to taste. 7 To serve: Scoop the roasted vegetables onto a serving platter and lay the salmon on top. Spoon the cherry tomato salad over the salmon and serve.", "recipe.recipe_description": "When I’m looking for a few oohs and ahs at the dinner table, but don’t want to fuss or wash a bunch of dishes, I turn to this simple roasted salmon. The bright sunset orange of wild salmon is striking against the roasted green beans and red peppers. The whole dish is topped with a bright cherry tomato salad. It’s like an explosion of color, flavor, and aroma. Oh, and I did I mention, the whole thing is cooked on one baking sheet? Beautiful, tasty, and easy to clean up? My kind of dinner. I use a dry harissa spice blend for this salmon. This is a Moroccan seasoning that contains a variety of chilies mixed with caraway and coriander. It can also have garlic, sumac, ginger, and cinnamon. I love to add a bit of dried orange peel as well. There are several good dry harissa blends available online and in well-stocked grocery stores. Be sure to get the dry blend, not the paste, for this recipe. If you don’t have harissa or you just want a different flavor, you can also try switching up the dry rub for any of your favorite seasonings. Chipotle chili powder, lemon pepper, or bbq rub would all work great here. The other key to this recipe is to give the veggies a quick roast in the oven before adding the salmon. That way, the veggies get nice and roasted, but the salmon doesn’t get over cooked. The cooking time for the salmon will vary depending on the size of your salmon and your preferred doneness. For 1 1/2 pounds of salmon, 8 minutes will give you a medium rare and 10 will give you a still-juicy, but fully cooked, salmon.", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "One-pan roasted salmon, rubbed with Moroccan harissa spice, roasted with green beans, bell peppers, and cherry tomatoes. Easy and elegant!", "recipe.photography_credit": "Sabrina Modelle", "recipe.recipe_name": "One-pan roasted salmon, rubbed with Moroccan harissa spice, roasted with green beans, bell peppers, and cherry tomatoes. Easy and elegant!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "109": { "recipe_x_author_image.id": 109, "recipe.id": 205, "recipe.ts": "2017-09-25 03:03:54", "recipe.title": "Sautéed Shrimp with Tropical Fruit Salsa", "recipe.ingredient": "1/2 cup sweetened coconut flakes 1 Tbsp cooking oil (coconut oil or canola oil) 1 pound raw shrimp, peeled and deveined 1 mango, peeled and diced 1 cup diced pineapple 2 kiwi-fruit, peeled and diced 1/4 cup finely diced red or sweet onion 1 teaspoon sugar, or to taste 1/4 lime 1/8 – 1/4 teaspoon chili powder Salt and pepper 3 fresh mint leaves, thinly sliced", "recipe.recipe_intronote": "Want to have extra flavorful and juicy shrimp? Brine them for exactly 30 minutes first, in a brine of 1 quart water, 1/4 cup sugar, 1/4 cup kosher salt (or 3 Tbsp table salt), and 1 cup ice. Dissolve the sugar and salt into the water first, before adding the shrimp and ice.", "recipe.recipe_method": "1 Toast coconut flakes: Heat a large frying pan or sauté pan on medium heat. Add the coconut flakes and stir constantly, until the flakes are slightly browned at the edges. Immediately spoon onto a plate to stop the cooking and prevent burning. Set aside to cool. 2 Sauté the shrimp: Season the shrimp with salt and pepper. Return the same frying pan to the stove and heat on medium high heat. Pour in 1 tablespoon of cooking oil and swirl to coat. When the oil is hot, add the shrimp and cook for 2 minutes each side or until just barely cooked through. Spoon out the shrimp to a serving platter. 3 Sauté the fruit: Use the same frying pan, heat to medium-high heat, pour just 2 teaspoons of cooking oil and swirl to coat. When the oil is shimmering, add the diced onion and sauté for 1 minute. Add the mango, pineapple, and the kiwi and cook for 1 minute until bubbly and softened. Add the fresh mint, sugar, chili powder and just a pinch of salt. Finish with a light squeeze of lime, sprinkled on top of the shrimp. 4 Sprinkle with toasted coconut flakes: Sprinkle the shrimp and salsa with toasted coconut flakes.", "recipe.recipe_description": "Please welcome guest author Jaden Hair of Steamy Kitchen as she tempts us with “Floribbean” tropical shrimp. ~Elise With tropical fruit like mangoes and kiwi, you’ve got to eat the fruit just at the right time of ripeness. Under-ripe kiwi is suck-your-face-in-puckery-sour and over-ripe mangoes are blah and mushy. So what to do with imperfect fruit? Slightly cook them for a warm, tropical fruit salsa, “Floribbean” style. (Yeah, it’s a dumb name, but restaurants in Florida use it all the time. It basically means Florida + Caribbean style, if you haven’t guessed already. These days, it really just refers to a tropical dish.) Peel and dice the kiwi, mango, and pineapple and cook them along with sugar, a pinch of salt and a dash of chili powder. Other fruit like papaya are also fabulous too. You’ll have to adjust the amount of sugar on your own, as it’s based on how sweet or sour your fruit is. I always like to have just a slight tang in the salsa, so a simple squeeze of lime at the end is perfect. Again, the amount of lime juice is based on taste. And to top it all off with something a little extra special is toasted sweetened coconut flakes! Welcome to paradise. Recipe and photos updated, first published 2009.", "recipe.author": "Jaden Hair", "recipe.date_time": "", "recipe.description": "Sautéed shrimp topped with a mango pineapple kiwi salsa and toasted coconut flakes. 1 pot and takes only 25 minutes to make!", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "Sautéed shrimp topped with a mango pineapple kiwi salsa and toasted coconut flakes. 1 pot and takes only 25 minutes to make!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "15 minutes", "recipe.yield": "Serves 4", "author_image.id": 46, "author_image.ts": "2017-09-25 02:57:13" }, "110": { "recipe_x_author_image.id": 110, "recipe.id": 210, "recipe.ts": "2017-09-25 03:04:15", "recipe.title": "Make-Ahead Skillet Baked Spaghetti", "recipe.ingredient": "1 pound spaghetti 3 tablespoons olive oil 1 cup (3 ounces) shredded Parmesan, divided 1/2 teaspoon salt, divided Ground black pepper, to taste 2 cloves garlic, finely chopped 1 (10-ounce) yellow squash, cut into 3/4-inch pieces 3 large eggs 1 1/2 cups half-and-half 1 1/2 cups (about 8 ounces) cherry tomatoes, halved 1 large handful fresh basil 6 ounces fontina, cut into small cubes Special equipment: 11- to 12-inch oven-safe skillet, like a cast iron skillet", "recipe.recipe_intronote": "Substitute zucchini when yellow squash is not in season. Also great with leftover shredded chicken, sausage, or any other meat.", "recipe.recipe_method": "1 Preheat the oven to 350ºF. 2 Cook the spaghetti: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 to 9 minutes, or until al dente. (Taste a strand of spaghetti to make sure it’s almost cooked but not soft, which is usually about 2 minutes before the package directions indicate.) Drain in a colander. Return the pasta to the (now empty) pot and toss with 1 tablespoon of the oil and 1/2 cup of the Parmesan. Sprinkle with 1/4 teaspoon salt and some ground black pepper, to taste. 3 Cook the squash: In a large (11- to 12-inch) ovenproof skillet, heat the remaining 2 tablespoons of the oil. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the squash and cook, stirring occasionally, for 4 to 5 minutes, or until tender. Season with 1/4 teaspoon salt and some ground black pepper to taste. 4 Mix it all together: Stir the cooked zucchini into the pot with the spaghetti. In a small bowl, whisk the eggs and cream. Add it to the pot with the pasta. Add the tomatoes, basil and fontina cubes. Mix thoroughly using tongs. Transfer the spaghetti to the skillet used to cook the squash. At this point, the pasta can be baked right away, or it can be cooled, covered, and refrigerated for up to 24 hours. 5 Bake the pasta: Sprinkle the remaining 1/2 cup of Parmesan over the pasta. Bake until the top is golden and the pasta is hot all the way through, 40 to 45 minutes for spaghetti baked right away, or 45 to 50 minutes for spaghetti made ahead and cold from the fridge. Cool briefly and cut into slices to serve.", "recipe.recipe_description": "Here’s a great recipe for those days when you leave the house early and won’t be back until dinner time. Prep this skillet pasta in the morning before you leave – or even the night before — and pop it in the oven when you’re home from work, your kid’s soccer practice, the last beach run of the season, or whatever activities have filled your day. This is not exactly mac and cheese for grownups but it’s close. It has a little more substance in the form of yellow squash and cherry tomatoes, and it’s bound together with eggs and cream. When summer squash isn’t in season, you could substitute zucchini or any other favorite vegetable. In the oven, the top becomes golden and crunchy with melted Parmesan and crisp bits of pasta. Pockets of oozy fontina punctuate each slice. Sweet tomatoes and summer squash round out the flavors. A hefty dose of fresh basil finishes it all off. This is simple, filling fare. You could try it with different pasta shapes, or switch up the cheeses. Just be sure to toss the pasta with some Parmesan and salt and pepper before you add the rest of the ingredients to boost the cheesy flavor.", "recipe.author": "Sally Vargas", "recipe.date_time": "August 30, 2017", "recipe.description": "Make-Ahead Skillet Baked Spaghetti! Assemble up to a day ahead and bake when ready. Made with yellow squash, cherry tomatoes, Parmesan, fontina cheese, and basil. Yum!", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Make-Ahead Skillet Baked Spaghetti! Assemble up to a day ahead and bake when ready. Made with yellow squash, cherry tomatoes, Parmesan, fontina cheese, and basil. Yum!", "recipe.recipe_prep_time": "25 minutes", "recipe.recipe_cook_time": "45 minutes", "recipe.yield": "6 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "111": { "recipe_x_author_image.id": 111, "recipe.id": 216, "recipe.ts": "2017-09-25 03:04:17", "recipe.title": "Lemony Spaghetti with Peas and Ricotta", "recipe.ingredient": "4 tablespoons olive oil 3/4 cup Panko bread crumbs Freshly ground black pepper 3/4 cup good quality fresh ricotta 2 heaping tablespoons finely grated lemon zest, divided 5 tablespoons fresh lemon juice, divided Salt and pepper, to taste 3/4 pound dry spaghetti 1 large or 3 small spring onion bulbs, tough outer layers removed and the rest halved and thinly sliced (about 1/2 cup) 1 1/2 cups fresh or frozen green peas 1/4 cup chicken or vegetable stock 2 tablespoons chopped fresh parsley", "recipe.recipe_intronote": "If you can't find true spring onions, it's fine to substitute 4 to 5 scallions or green onions instead. Use both the white and green parts. This is a very spaghetti-focused recipe, meant to satisfy a real pasta craving. You can reduce the amount of pasta to 1/2 pound (or increase the amount of spring onions and peas) if you prefer a greater proportion of vegetables in your serving.", "recipe.recipe_method": "1 Begin heating the water for the pasta: Place a large pot of salted water over high heat and bring to a boil while you proceed with the recipe. 2 Toast the Panko breadcrumbs: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the Panko, and stir constantly for 3 to 5 minutes, or until the crumbs are golden. Season with salt and pepper, transfer to a bowl, and set aside. Wipe the skillet clean. 3 Make the lemon ricotta: In another small bowl, stir the ricotta, 1 heaping tablespoon of the lemon zest, and 2 tablespoons of the lemon juice together (save the rest). Add salt and pepper to taste. 4 Cook the spaghetti: Add the spaghetti to the boiling water and set your timer for 2 minutes less than the recommended time (this is so you can be assured that you are cooking the pasta al dente). Cook the spaghetti uncovered in vigorously boiling water. When done, it should be cooked, but still firm in the middle. Scoop out 1/2 cup of the pasta water for the sauce, and drain in a colander. 5 Cook the spring onions and peas: While the pasta cooks, heat the remaining 2 tablespoons of olive oil over medium heat in the same large skillet used to toast the breadcrumbs. Add the spring onions, and cook, stirring often, for 6 to 7 minutes, or until they are soft and translucent. Add the remaining 3 tablespoons lemon juice, the remaining 1 tablespoons lemon zest, the chicken stock and the peas. Cook, stirring often for 1 to 2 minutes or until the peas are tender. Add salt and pepper to taste. 6 Combine the spaghetti with the peas: Reduce the heat to low. With tongs, transfer the cooked spaghetti and 1/4 cup of the pasta water to the skillet. Toss until hot, adding more pasta water if necessary until the pasta is coated with sauce. Taste and add more salt and pepper, if you like. 7 Serve the pasta: Divide the spaghetti among four pasta bowls. Dollop spoonfuls of the ricotta over the pasta, and sprinkle with the breadcrumbs and parsley.", "recipe.recipe_description": "When you’re bored of your standby quick-and-easy dinners and are looking for something new to shake up your pasta routine, try this lemony spaghetti dish. Creamy ricotta, lemon zest, toasted breadcrumbs and fresh peas will raise the bar on dinner! Spring onions are simply onions that are pulled in the spring to thin out onion beds. Don’t confuse sweet spring onions with scallions or “green onions” – true spring onions are sweeter and more tender than either. Look for spring onions at farmers markets this time of year. They’ll look like large scallions with thick stalks and bulbs that are two to three inches across. The tough outer leaves should be removed before cooking, but don’t throw them out. Tuck them into the freezer for stock. This recipe can be accomplished quickly if you get comfortable with a little multi-tasking during your dinner prep. First, take the time to prep the ingredients before you start cooking: grate the lemon zest, squeeze the juice, slice the onions, chop the parsley, measure the peas and stock, and set the dry pasta next to the stove. Now you’re ready to roll. Next, while you’re waiting for the water to boil, stir the ricotta with a hefty dose of lemon and toast the breadcrumbs — three steps all accomplished at once! Throw the spaghetti into the boiling water, and while it is cooking, sauté the onions and add the peas, and stock. When your spaghetti is done, do like the Italians do and mix the spaghetti in with the sauce of onions and peas directly in the skillet. Transfer to bowls, top with the ricotta, breadcrumbs and parsley, and you’re done. At the table, each person gets to mix the ingredients together in his or her bowl. Don’t expect to hear too much conversation as the first few bites go down!", "recipe.author": "Sally Vargas", "recipe.date_time": "April 29, 2017", "recipe.description": "Lemony Spaghetti with Peas and Ricotta! Mix up your pasta night routine with this recipe! Comes together quickly with just a few ingredients.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Lemony Spaghetti with Peas and Ricotta! Mix up your pasta night routine with this recipe! Comes together quickly with just a few ingredients.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "112": { "recipe_x_author_image.id": 112, "recipe.id": 217, "recipe.ts": "2017-09-25 03:04:18", "recipe.title": "Soba Noodle Bowls with Spinach and Poached Eggs", "recipe.ingredient": "2 tablespoons white vinegar 6 cups chicken or vegetable stock 1 tablespoon finely chopped fresh ginger 2 to 3 cloves garlic, finely chopped 1 teaspoon toasted sesame oil (plus more for garnish) Salt, to taste 4 large eggs 8 ounces soba (buckwheat) noodles 2 cups (3 ounces) packed fresh baby spinach leaves 6 scallions, thinly sliced (for garnish) 4 teaspoons sesame seeds (for garnish)", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Heat the poaching water: Fill a wide a wide saucepan with 2 inches of generously salted water and bring to a boil. Add the vinegar, and adjust the heat to a gentle simmer. 2 Heat and season the stock. Meanwhile, in a large saucepan over medium heat, bring the stock to a boil. Add the ginger, garlic, sesame oil and salt to taste. Adjust the heat to a gentle simmer, cover, and let it cook while you poach the eggs. This gives the flavors time to mingle. 3 Poach the eggs. Line a tray or plate with a paper towel. Adjust the heat under the poaching water so that it's at a very gentle simmer. Crack 1 egg into a small bowl or measuring cup. Hold the rim of the bowl or cup as close to the surface of the water as possible, and gently tip the egg into the water. Rapidly repeat with the remaining eggs. Set a timer for 2 minutes to time the poaching. Stir the pot gently by dragging a wooden spoon around the edge of the pot, stirring the water just enough to cause the eggs to release from the bottom of the pot. You should see them bob a little in the water. After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate. Place a lid on the pot to keep the water warm. (At this point, the eggs can be refrigerated, submerged in a container of water, for up to 5 days.) Read More! Easy Poached Eggs 4 Cook the soba noodles and spinach. Bring the seasoned stock back to a boil and add the noodles. Cook for 6 to 8 minutes, until the noodles are tender (or according to package directions.) Stir in the spinach. Stir gently until the spinach has wilted, about 30 seconds. 5 Assemble the bowls: Divide the noodles, broth, and spinach between 4 bowls. 4 Reheat the eggs, if necessary: If the eggs no longer feel warm to the touch, use a slotted spoon to gently drop them into the warm egg poaching water and leave for a few seconds to warm them. Remove with a slotted spoon. (If the eggs have been refrigerated, heat a pan of water to steaming before warming the eggs.) 5 Garnish the bowls: Top each bowl of noodles with a poached egg. Garnish with chopped scallions and sesame seeds, and drizzle with a little sesame oil.", "recipe.recipe_description": "Is it spring yet?! Where I live in the Northeast, the sun says it’s spring but the temperature outside says it’s anything but. We could still have a major snowstorm as late as April! This noodle bowl is perfect for this in-between time. Poached eggs add a satisfying richness to the meal. They are also symbol of renewal, and right about now, I’m ready for one. In case you haven’t discovered it yet, eggs can be poached in advance, drained, and then reheated just before serving. You can even do this up to five days in advance; just store the poached eggs, covered with water, in an sealed container in the fridge. To warm, just gently drop the eggs back into a pot of hot water for a few seconds. Making the eggs ahead takes away some of the stress of trying to make everything come together all at once. It also makes this noodle bowl even easier to make on a busy weeknight. Additionally, try adding some white vinegar to the water when poaching your eggs. This doesn’t affect the flavor of the eggs, but the vinegar helps the proteins in the egg whites to set, giving you a firmer poached egg without as many of those wispy white bits. Read More! Easy Poached Eggs Earthy and nutty soba noodles are a staple of Japanese cuisine. They are made from buckwheat flour and can be found in most national supermarkets, as well as Asian markets. If you have a choice in your selection of soba noodles, I recommend the darkest you can find. They have a I love the deep flavor that I love. A touch of sesame — from both sesame seeds and some toasted toasted sesame oil — continue the earthy theme. So pull up a chair, slurp a comforting bowl of noodles, and repeat after me: spring is coming!", "recipe.author": "Sally Vargas", "recipe.date_time": "", "recipe.description": "EASY and FAST Soba Noodle Bowls. With spinach, poached eggs, and sesame seeds. 20 minutes to make.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "EASY and FAST Soba Noodle Bowls. With spinach, poached eggs, and sesame seeds. 20 minutes to make.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "4 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "113": { "recipe_x_author_image.id": 113, "recipe.id": 218, "recipe.ts": "2017-09-25 03:04:22", "recipe.title": "Pasta with Turkey Meatballs and Roasted Vegetables", "recipe.ingredient": "For the vegetables: 3 medium (about 3/4 pound) zucchini, cut into half moons 2 large (about 3/4 pound) red bell peppers, sliced into 1-inch strips 1 medium yellow onion, sliced into half moons 1 tablespoon olive oil 1/2 teaspoon salt For the meatballs: 1 pound ground turkey 1 large egg 2 tablespoons mayonnaise 1/2 cup plain bread crumbs 1 teaspoon Italian Seasoning (or 1/4 teaspoon each dried oregano, basil, marjoram, and rosemary) 1/2 teaspoon salt 1/4 teaspoon ground black pepper For the pasta: 1 pound any small shaped pasta, like orecchiette, bowties, or rotini 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1/4 cup chopped fresh parsley", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Preheat the oven to 425ºF. Line two baking sheets with aluminum foil or silicone baking mats. 2 Begin roasting the vegetables: Toss the vegetables with the olive oil and salt. Spread them out on one of the baking sheets in a single, even layer. Roast the vegetables for 30 minutes. 3 Prepare and begin roasting the meatballs. In a medium mixing bowl, combine the ground turkey, egg, mayonnaise, bread crumbs, and seasonings. Roll into 1-inch meatballs and place on the second baking sheet, about 1/2-inch apart. Roast the meatballs for 20 minutes in the oven alongside the vegetables. 4 Boil the pasta: Once both the vegetables and meatballs are in the oven, put a large pot of water on the stove to boil. Salt the pasta water to taste (I use about three tablespoons for a big pot) and boil the pasta. Cook the pasta according to the instructions on the package and drain. 5 Toss everything together and serve. In the pasta pot, stir together the roasted vegetables, meatballs, and pasta with the olive oil, lemon juice, and parsley. Serve hot.", "recipe.recipe_description": "This pasta dinner comes together fast! Meatballs and vegetables roast together in the oven while pasta boils on the stove, then everything gets tossed with some olive oil, lemon juice, and a handful of parsley. The recipe is very adaptable. You can really use any kind of ground meat, and any of your favorite vegetables that have been cut into bite-sized pieces. Today, I went with ground turkey for the meatballs, and zucchini, bell peppers, and onions for the vegetables. It’s a sort-of-Mediterranean mix that works well. I’ve also made this dish with just a head of cauliflower on nights when I can only be bothered to chop up one thing! The most time-consuming part of the recipe is rolling out the little meatballs — each one is about an inch in diameter, and the recipe makes about four dozen of them. This is time well spent, though! These bite-sized meatballs fit right in with the pasta and vegetables, so no knife is required at the table. Kids love them, too. You can also prep the meatballs in advance and freeze them for later, if you like. Just put them on a sheet pan lined with plastic wrap, then freeze them until they’re firm, about two hours. After that, you can transfer them to a freezer-safe plastic bag and store them for about two months. Let them thaw overnight in the fridge before cooking. Serve this pasta dinner with a big green salad or on its own. The leftovers make a great packed lunch!", "recipe.author": "Coco Morante", "recipe.date_time": "", "recipe.description": "Pasta dinner with turkey meatballs and roasted vegetables. Toss with olive oil, lemon juice, and parsley. Quick, easy, and satisfying. Ready in about 30 minutes.", "recipe.photography_credit": "Coco Morante", "recipe.recipe_name": "Pasta dinner with turkey meatballs and roasted vegetables. Toss with olive oil, lemon juice, and parsley. Quick, easy, and satisfying. Ready in about 30 minutes.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 24, "author_image.ts": "2017-09-25 02:55:04" }, "114": { "recipe_x_author_image.id": 114, "recipe.id": 219, "recipe.ts": "2017-09-25 03:04:30", "recipe.title": "Make-Ahead Alfredo Sauce", "recipe.ingredient": "1 1/2 cups whole milk, plus extra as needed 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 to 1 1/2 cup grated parmesan cheese (3 to 3 1/3 ounces, 85 to 128 grams) Salt, to taste Pepper, to taste", "recipe.recipe_intronote": "This makes enough sauce for 1 pound of pasta -- or 1/2 pound if you like it extra-cheesy! Swap out the Parmesan for any favorite cheese to make your own version of this cheese sauce. For a garlicky alfredo sauce, saute 1 to 2 cloves minced garlic with the butter before adding the flour. You can use 2% or skim milk for this recipe, but the sauce will be thinner. This recipe can be scaled up to make larger batches. Just keep the ratios of flour, butter, milk, and cheese the same.", "recipe.recipe_method": "1 Warm the milk: In the microwave (30-second bursts) or on the stovetop, warm the milk until it's warm to the touch and a bit steamy. (It does not need to be boiling hot; just warm.) Set aside. 2 Make the roux: Melt the butter over medium heat. Sprinkle the flour over top, then whisk together using a whisk. Continue to cook the roux, whisking constantly, for 1 minute. This cooks off the raw flour flavor. It's ok if the roux turns a golden color, but continue immediately to the next step if it starts to brown significantly. 3 Whisk in the warm milk: Add about 1/4 cup of the warm milk to the roux and whisk. Add another 1/4 cup and whisk some more. The roux will seize up into clumps. Continue adding the milk in small 1/4-cup increments, whisking continuously. The clumps will eventually smooth out and look like mashed potatoes, then a thick puree, and then a sauce. Once it looks like a sauce, whisk in any remaining milk. This step should only take about a minute. You can move through the phases fairly quickly. 4 Cook the sauce: Once all the milk has been added, continue to cook the sauce over medium heat while whisking, for 3 to 5 minutes. It's ready when it looks like heavy cream -- slightly thickened and silky. 5 Stir in the Parmesan: Add all of the cheese at once. Whisk until the cheese has melted into the sauce and is no longer visible. At this point, the sauce should look quite thick and creamy. You can cook it a little longer, whisking occasionally, to let it thicken a little more if you like, but it's better to err on the side of a too-thin sauce at this point. It will thicken a bit more when you reheat it. 6 Store the alfredo sauce: Transfer the sauce to storage containers and cool completely. A skin will form on the surface of the sauce and the sauce will thicken to a paste-like consistency; this is normal. Refrigerate for up to 5 days, or freeze for up to a month. 7 Reheat the sauce: If your sauce was frozen, transfer it to the fridge to thaw overnight before reheating. Transfer the sauce into a small saucepan or microwave-safe bowl. Gently warm over low heat, or in 30-second bursts in the microwave, until warmed. Stir occasionally, or between every 30-second burst in the microwave. It will start off very thick and paste-like, but will soften and return to a sauce as it warms. If the sauce seems too thick, whisk in a splash of milk, broth, or water until the sauce is as thinned as you like. 8 Use reheated sauce immediately: Toss with cooked pasta or pour over cooked vegetables, chicken, or fish.", "recipe.recipe_description": "Here’s a nifty meal helper for when you have a busy week coming up: make-ahead alfredo sauce! The sauce can be made in about 10 minutes and then stashed in the fridge until you need it. Reheat and toss with pasta, veggies, or anything that could use a little saucy, cheesy assistance to make it delicious. If you’re feeling fancy, you can call this sauce by its classic French name: mornay sauce. If you’re feeling even fancier, you can explain to your adoring dinner companions that a mornay sauce is just a bechamel to which you’ve added a generous amount of cheese. And what is a bechamel but a roux-based sauce made with butter, flour, and milk. Of course. If this all sounds slightly intimidating, don’t you fret. Making this sauce is one of the easiest, most doable recipes ever. Here’s what you do: Whisk together some flour and butter in a pan over medium heat. This is the roux! Now whisk in some warm milk. Let it thicken up a little bit until it feels creamy and silky while you stir, then add the cheese and stir until the cheese is melted. Done. When you first start whisking the warm milk into the roux, it will clump up and look an awful lot like you’ve made a horrible mistake. Never fear — those clumps will thin out as you continue adding the milk. First, they’ll take on the consistency of mashed potatoes, then pureed cauliflower, and then a sauce. Just keep calm and carry on adding the milk a little at a time while whisking. Also, don’t wait for the milk to thicken up completely before adding the cheese since the cheese will thicken it even more. You want to add the cheese just at the point when the milk is thick enough to coat the spoon and the sides of the pan in a thick milky layer. If you’re starting to wonder if it’s time to add the cheese, it probably is. If the sauce seems too thin after you’ve added the cheese, just let it simmer for a few more minutes on low heat until it’s as thick as you like. Conversely, if the sauce seems too thick (either now or when you’re warming it back up again), just whisk in a splash of milk, broth, or water to thin it out again. The real magic of this sauce is that it reheats so well. So many cheese sauces are prone to separating into gritty cheese and puddles of greasy liquid when reheated, but not this sauce. The flour in the roux makes this a very stable, very reliable, and very forgiving sauce. The sauce will harden into a thick paste once it cools in the fridge, but give it a few minutes of gentle heat on the stovetop or in the microwave, and it will once again become silky and creamy. If you see a few little beads of fat starting to form, just whisk vigorously to blend them back in. Don’t limit yourself to just using Parmesan for this recipe. You can really use any cheese you like — cheddar, Swiss, gruyere, gouda… You get the idea. Use the best quality, and best tasting, cheese you can find. It’s the main ingredient, so it makes a big difference in the tastiness of your finished sauce. What to do with your cheese sauce? Oh, let me count the ways. You can toss it with pasta, bien sur. Use fettuccine if you’re craving fettuccine alfredo, or elbows if you want mac and cheese. The sauce is also great spooned over steamed vegetables, baked potatoes, fish and other seafood, or chicken. I’m getting hungry just thinking about it. Good thing I still have a few jars stashed away in my fridge. Happy cooking, everyone!", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "Make-ahead alfredo cheese sauce! Ready in 10 minutes. Keeps for a week in the fridge and reheats quickly. Toss with pasta or serve over vegetables, potatoes, fish, or chicken.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Make-ahead alfredo cheese sauce! Ready in 10 minutes. Keeps for a week in the fridge and reheats quickly. Toss with pasta or serve over vegetables, potatoes, fish, or chicken.", "recipe.recipe_prep_time": "", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "about 1 3/4 cups of sauce", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "115": { "recipe_x_author_image.id": 115, "recipe.id": 221, "recipe.ts": "2017-09-25 03:04:38", "recipe.title": "Eggplant Caponata Pasta", "recipe.ingredient": "2 medium eggplants (1 1/2 to 2 pounds total) 1/2 red onion, cut into 1-inch pieces 4 tablespoons olive oil 1 clove garlic, finely chopped 1 stalk celery, finely chopped 1 28-ounce can whole tomatoes (I like an imported variety like San Marzano) 1/2 cup golden raisins 1/4 cup red wine vinegar, or more to taste 2 tablespoons capers 1/4 teaspoon sugar 3/4 pound pasta shells, orecchiette, or any other curly pasta shape 1/2 cup grated fresh Parmesan 1/2 cup mixed green and black olives, pitted and coarsely chopped 1/4 cup chopped fresh parsley", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Prepare the eggplant: Turn on the broiler and slide a rack 10-inches below the broiling element. Trim the stem and bottom from the eggplant and cut it into 1-inch pieces. Combine the eggplant and onion in a bowl and toss with salt, pepper, and 2 tablespoons of the olive oil. 2 Broil the eggplant: Spread the eggplant and onions on a large rimmed baking sheet. Broil for 5 to 6 minutes, turning once, or until the eggplant begins to char at the edges. 3 Roast the eggplant until tender: Place the eggplant and onion in the middle of the oven and turn the oven temperature to 450F. Continue roasting for 20 minutes, turning several times, or until the eggplant and onion are tender. 4 Prepare the tomato sauce: In a large pot (big enough to hold the eggplant later), heat the remaining 2 tablespoons olive oil over medium-high heat. Add the garlic and celery and cook, stirring, for 1 minute. Crush the whole tomatoes in a bowl using your hands or a potato masher until you have small, bite-sized pieces. Add both the tomatoes and the roasted eggplant mixture into the pan with the garlic and celery. Bring to a boil, then lower the heat, cover the pan, and simmer for 5 minutes. 5 Stir the raisins, vinegar, capers, and sugar into the sauce. Continue cooking for 5 minutes, or until the eggplant is very soft. Taste for seasoning and add more salt and vinegar, if you like. 6 Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and let it cook, stirring once or twice, for 8 minutes, or until it is tender but still has some bite. Before you drain the pasta, use a heatproof measuring cup to scoop out roughly 1 cup of the water; set aside. Drain the pasta and return it to its cooking pot. Sprinkle with olive oil and toss gently. 7 Combine the pasta and sauce: Pour the eggplant sauce over the pasta, then add 1/2 cup of the pasta cooking water.. Place over low heat and stir until the sauce begins to coat the pasta. Add enough of the remaining cooking water to make a saucy mixture. Taste for seasoning and add more salt and vinegar, if you like. 8 Serve the pasta: Spoon the pasta and sauce into 4 shallow bowls. Sprinkle with Parmesan, olives, and parsley.", "recipe.recipe_description": "Caponata is a sweet-and-sour eggplant relish and one of Sicily’s most famous dishes. It’s typically spooned onto crusty bread as an appetizer, but caponata also makes a wonderful pasta sauce. Agrodolce (literally “sour-sweet”) preparations are popular all over the island of Sicily. This technique of mixing vinegar into dishes sweetened with ingredients like tomatoes and raisins is a lesson learned centuries ago from the Arabs who settled in the region. Caponata is part of this long-standing Arab-Sicilian cuisine. Traditionally, making caponata begins by frying cubes of eggplant in oil, but I prefer roasting them instead. This uses less oil and gives the eggplant lovely charred flavor. Roast some red onion along with the eggplant to start building the “sweet” side of this sweet-sour dish. Once the eggplant is roasted, you mix it into an easy sauce of canned tomatoes, garlic, and celery. You’re practically done at this point! Just stir in the vinegar, raisins, capers, and a tiny bit of sugar, and let the sauce simmer until the flavors are blended. When you boil the pasta, save some of the starchy cooking water to add to the sauce. This is an old trick to help loosen a thick sauce, and you can apply it to any pasta sauce you make. Ladle the pasta and caponata into bowls and sprinkle with olives, Parmesan, and parsley. Give it a taste, and you’ll immediately understand why sweet-and-sour dishes like this one have lasted for centuries.", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Sweet-sour eggplant caponata makes a great sauce for pasta. Simple vegetarian dinner.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Sweet-sour eggplant caponata makes a great sauce for pasta. Simple vegetarian dinner.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "40 minutes", "recipe.yield": "4 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "116": { "recipe_x_author_image.id": 116, "recipe.id": 225, "recipe.ts": "2017-09-25 03:04:52", "recipe.title": "Three-Cheese Pesto Lasagna", "recipe.ingredient": "For the pesto (makes about 1 1/2 cups): 4 cups lightly packed basil leaves (about 4 ounces) 2 medium cloves garlic, chopped 1/2 cup pine nuts 1 cup grated Parmesan (about 3 ounces) 1/4 cup extra virgin olive oil 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon kosher salt (or slightly less this amount of table salt) For the sautéed mushrooms: 1 tablespoon extra virgin olive oil 2 medium cloves garlic, minced 1/2 teaspoon red pepper flakes 1/4 teaspoon freshly ground pepper 2 cup sliced crimini or brown mushroom caps (about 6 ounces) 1/4 teaspoon kosher salt (or slightly less this amount of table salt) For the greens: 1 tablespoon extra virgin olive oil 4 cups loosely packed spinach 4 cups loosely packed kale leaves, chopped 1/2 teaspoon kosher salt (or slightly less this amount of table salt) For the cheese sauce: 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 cup grated Parmesan (about 3 ounces) For the ricotta mixture 2 large eggs 15 to 16 ounce tub ricotta To assemble the lasagna: 1 pound lasagna noodles 2 teaspoons extra virgin olive oil, divided 8 ounces mozzarella, sliced and torn into rough half moon pieces", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Make the pesto: In the bowl of a food processor, pulse to combine the basil leaves, garlic, and pine nuts. Scrape down sides as needed. With the food processor running, and add the Parmesan, olive oil, lemon juice, and salt. Spoon into a bowl and cover tightly with plastic wrap. Set aside. (This makes about 1 1/2 cups of pesto.) 2 Prepare the mushrooms: Set a large, deep-sided skillet over medium-low heat. Add 1 tablespoon olive oil, and then garlic, red pepper flakes, and pepper. Cook 1 minute, turn heat to medium, and add mushrooms and 1/4 teaspoon salt. Sauté mushrooms about 4 minutes, until they begin to release their water. Transfer to a bowl. 3 Prepare the greens: In the same pan used to cook the mushrooms, over medium heat, add 1 tablespoon olive oil. Stirring often, add the spinach and kale in 4 batches, salting each as it goes in the pan. Cook until greens have cooked down completely, about 5 minutes. Squeeze to remove excess water and set greens in a bowl. 4 Prepare the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in flour and then cook, whisking constantly, 3 minutes. Next, gradually whisk in milk, adding a splash at a time, allowing mixture to thicken between additions; this should take 5 to 7 minutes. Once all milk has been added, cook mixture, stirring frequently, for another 5 minutes. Remove from heat, and stir in 1 cup grated Parmesan. 5 Prepare the ricotta mixture: Lightly beat eggs. Fold in ricotta. Set aside. 6 Cook the lasagna noodles: Bring a large stockpot of water to a boil. Generously salt water and cook noodles until they are pliable but still have plenty of bite. Toss noodles with remaining teaspoon olive oil and set aside. 7 When ready to assemble and bake the lasagna: Preheat oven to 425F. Grease a 9x13 baking pan with 1 teaspoon olive oil. 8 Assemble the lasagna: Arrange 4 cooked noodles lengthwise on the bottom of the baking dish. Spread half the ricotta mixture over noodles. Scatter half the greens over ricotta. Spoon 1 cup of cheese sauce over greens, scatter half the mushrooms, and dot with 1/2 cup pesto. Add another layer of noodles, and repeat layering. Add a final layer of noodles and top with the remaining 1/4 cup cheese sauce, dot with remaining 1/2 cup pesto, scatter mozzarella slices. Finish with a pinch each of salt and pepper. 9 Bake the lasagna: Set the lasagna on a tray to catch any drips and slide into hot oven. Cook 30 to 35 minutes, or until the filling is bubbling vigorously and the mozzarella is bubbly and golden brown in spots. Cool 15 minutes, slice, and serve. Reheating leftover lasagna: Cover with foil and reheat in a 350F oven for 20 to 30 minutes or until piping hot. Freezing and reheating whole lasagna: Cook and cool the lasagna complete. Cover the dish with a piece of foil pressed against the surface and freeze for up to 3 months. To reheat, peel away the foil from the frozen lasagna and recover the pan (so the foil is no longer touching the lasagna but the pan is covered). Warm in a 350F oven for 70 to 90 minutes until the cheese has melted and the center is piping hot. Uncover in the last 10 minutes if you'd like a browner crust. Freezing and reheating individual portions: Cook and cool the lasagna completely. Tightly wrap individual portions in aluminum foil, transfer to a sealable freezer bag or container, and freeze for up to 3 months. To reheat, unwrap the portions, transfer to an oven-safe dish, and cover with foil. Warm at 350F for 30 to 35 minutes, until the cheese has melted and the center of each portion is hot.", "recipe.recipe_description": "As classic as lasagna is, it’s not top of my mind during the summer. But summer ingredients like fresh herbs and dark, leafy greens make for such a tasty lasagna, you may want to rethink it as a summer dish. This three-cheese lasagna with pesto and greens is not only a great way to use up a lot of summer produce you’ve been hoarding, it also keeps and reheats incredibly well throughout the week. The richness of three kinds of cheese – Parmesan, ricotta, and mozzarella – contrasts beautifully with a creamy basil pesto and supple greens in this lasagna. Sautéed mushrooms provide a meatiness that still feels light, and a healthy bit of garlic keeps things lively. This recipe comes together in several steps, and you’ll need to prepare each layer before you can cook the lasagna. This makes it more of a weekend recipe than a weeknight recipe, but the leftovers are great all week long.", "recipe.author": "Elizabeth Stark", "recipe.date_time": "", "recipe.description": "Cheesy lasagna with pesto and greens! Great make-ahead meal for the fridge or freezer.", "recipe.photography_credit": "Elizabeth Stark", "recipe.recipe_name": "Cheesy lasagna with pesto and greens! Great make-ahead meal for the fridge or freezer.", "recipe.recipe_prep_time": "45 minutes", "recipe.recipe_cook_time": "35 minutes", "recipe.yield": "6 to 8 servings", "author_image.id": 13, "author_image.ts": "2017-09-25 02:53:32" }, "117": { "recipe_x_author_image.id": 117, "recipe.id": 226, "recipe.ts": "2017-09-25 03:04:54", "recipe.title": "Spaghetti with Tomatoes, Bacon, and Eggs", "recipe.ingredient": "2 tablespoons white vinegar, for poaching the eggs 12 ounces (3/4 box) spaghetti 6 slices (about 5 ounces) thick cut bacon, cut into 1/2-inch dice 2 cloves garlic, thinly sliced 7 to 8 (12 ounces) small (1 1/2-inch) tomatoes, quartered 4 large eggs 1/2 cup freshly grated Parmesan 1/2 cup packed basil leaves, torn into pieces Freshly ground black pepper, to taste Olive oil, for garnish", "recipe.recipe_intronote": "While the water for the pasta and the eggs heats up, cook the bacon, garlic, and tomatoes. Then poach the eggs while the pasta is cooking. It all comes together in about 20 minutes.", "recipe.recipe_method": "1 Bring two pans of water to a boil: For the pasta, bring a large pot of salted water to a boil (at least 4 quarts of water and 2 tablespoons of salt). For the eggs, fill a wide saucepan with 2 inches of salted water and bring to a boil. Add the vinegar to the saucepan for the eggs. 2 Cook the bacon, garlic, and tomatoes while the water heats: In a large (12-inch) skillet over medium-high heat, cook the bacon until browned. Transfer to plate. Add the garlic and the tomatoes, and cook, stirring often, for 2 minutes, or just until the garlic turns pale golden and the tomatoes soften slightly. Remove the pan from the heat. 3 Cook the spaghetti: Add the spaghetti to the large pot of boiling water, and cook for 8 to 9 minutes, or until al dente. Remove 1 cup of the pasta water with a measuring cup. 4 Poach the eggs while the pasta cooks: Line a tray or plate with a paper towel. Adjust the heat under the saucepan so that the poaching water barely simmers. Crack 1 egg into a small bowl or cup and, holding the rim as close to the surface of the water as possible, drop the egg into the water. Rapidly repeat with the remaining eggs. Drag a wooden spoon around the edge of the pot to stir the water and gently release the eggs from the bottom. After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate to drain the water. 5 Assemble the pasta: Set the skillet with the garlic and tomatoes back over low heat. With tongs, add the cooked spaghetti. Add the cooked bacon, Parmesan, basil, salt, and pepper and toss together. If the spaghetti looks dry, add some of the reserved pasta water a few tablespoons at a time. 6 To serve: Divide the spaghetti among 4 plates or shallow bowls and top each with a poached egg. Drizzle with olive oil and sprinkle with freshly ground pepper, if you like.", "recipe.recipe_description": "Please welcome my friend and cookbook author Sally Vargas as she shares some of her favorite recipes with us, starting with this great spaghetti with bacon, tomatoes, and eggs!~Elise Eggs for supper are not only quick and easy to make, they are somehow reassuring that all is right with the world. Add pasta and you have a supreme comfort meal. Oh, and then there is the bacon. If you’re part of the ‘everything goes better with bacon’ club, you won’t be able to resist this dish. Here are a few tricks that make poaching eggs stress-free. One, salt the water generously: the salt makes the eggs buoyant. About 10 seconds after you’ve dropped the eggs into the simmering water, drag a wooden spoon around the edge of the pot. It creates a gentle whirlpool and the eggs float freely instead of sticking to the bottom of the pot. Two, add two tablespoons of white vinegar to the water. The vinegar helps the protein in the egg whites coagulate quickly. You’ll still have wispy bits, but not as many as without it. And the vinegar taste dissipates. Three: start with fresh eggs. As eggs age, the egg whites weaken and become less firm. Fresh eggs hold their shape better. You could make this dish any time of year and swap out the basil for another herb, but during the summer months, carpe diem. Don’t pass up a single opportunity to use fresh basil and tomatoes. You can use diced globe tomatoes, diced plum tomatoes, or smaller cherry tomatoes. Just make sure they’re juicy and sweet.", "recipe.author": "Sally Vargas", "recipe.date_time": "", "recipe.description": "Spaghetti with Tomatoes, Bacon, and Eggs—the ultimate comfort food! Ready in the time it takes to cook the spaghetti. Such a perfect combination, so easy for a weeknight dinner.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Spaghetti with Tomatoes, Bacon, and Eggs—the ultimate comfort food! Ready in the time it takes to cook the spaghetti. Such a perfect combination, so easy for a weeknight dinner.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "15 minutes", "recipe.yield": "Serves 4", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "118": { "recipe_x_author_image.id": 118, "recipe.id": 242, "recipe.ts": "2017-09-25 03:05:17", "recipe.title": "Panna Cotta with Summer Berries", "recipe.ingredient": "For the panna cotta: Vegetable oil, or vegetable oil spray (for the molds) 1/2 cup cold milk 3 teaspoons unflavored gelatin powder 3 cups heavy cream 1/3 cup (67g) sugar Pinch of salt 1/2 cup sour cream 1 teaspoon vanilla extract For the sauce and berries: 1 12-ounce package (about 3 cups) frozen raspberries, defrosted 3 tablespoons sugar 3 tablespoons orange juice 2 cups fresh blueberries, raspberries, blackberries, sliced strawberries, or a mix Special equipment: 6 (6-ounce) ramekins, or other similarly sized molds or serving dishes", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Prepare the molds: Lightly brush or spray six 6-ounce ramekins with oil. (Skip this step if you are planning to serve straight from the dishes.) Place the ramekins on a baking sheet for easy transfer of the panna cotta from the counter to the fridge. 2 Soften the gelatin: Pour the milk into a medium mixing bowl and sprinkle the gelatin over top. Stir with a fork to combine. Set aside for 5 minutes without stirring to allow the gelatin to soften. (It will look like curdled milk or milky applesauce.) 3 Warm the cream and sugar: In a medium saucepan over medium heat, bring the cream, sugar, and salt to a simmer. Stir frequently until the sugar is dissolved and the milk is just starting to steam. Do not let it come to a boil (if it does, let it cool slightly before continuing to the next step). 4 Whisk the cream into the gelatin: Slowly pour the hot cream over the gelatin, whisking as you go in order to dissolve the gelatin. Rub a little of the cream mixture between your fingers to make sure the gelatin has dissolved; it should feel smooth, not grainy. 5 Whisk in the sour cream and vanilla until smooth. 6 Fill and chill the molds: Divide the panna cotta mixture between the ramekins. Transfer to the ramekins to the fridge and chill for at least 4 hours until set, or overnight. 7 Make the raspberry sauce: Close to when you're ready to serve, puree the raspberries, sugar and orange juice in a blender until smooth. Pass through a fine meshed strainer to remove the seeds. Set aside or refrigerate until needed. (This sauce can also be made several days in advance and kept refrigerated.) 8 Unmold the panna cotta: Slide a paring knife around the edge of each ramekin. Place a dessert plate upside-down over the top of the ramekin. Holding the plate in position, flip it over so the ramekin is now upside down on top of the plate. Slowly lift the ramekin at a slight angle to release the panna cotta. Spoon some of the sauce around the panna cotta and sprinkle with berries. (If you're serving straight from the dish, spoon some of the sauce over top and sprinkle with berries.)", "recipe.recipe_description": "There are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions. Panna cotta is definitely one of them. Let’s not beat around the bush: Italians have the corner on the market when it comes creating something amazing from only a few good ingredients. Panna cotta literally means “cooked cream,” and that’s about all it is! This custard-like dessert is made with just cream, sugar, and gelatin – though I like to add sour cream and vanilla to mine for the extra flavor. This panna cotta is like serving berries and cream, but fancier. Since you’re not using any eggs, you can really taste the delicate flavor of the cream. The barely-set custard also has a luxurious, silky texture that feels so elegant. Powdered gelatin must be softened first in cold liquid. In this case, I do it in milk. Then the softened gelatin needs to be warmed to fully dissolve. When making panna cotta, I do this by pouring the warmed cream over the softened gelatin. Since the amounts of gelatin in individual packets can vary slightly, be sure to measure it out with a teaspoon. Too much gelatin could result in a texture that is too firm and Jello-like (you want the panna cotta to be just barely firm enough to unmold). Simplify the unmolding process by lightly coat the ramekins used for molds with mild vegetable oil or spray. If you don’t want to bother with unmolding, you can also simply pour the panna cotta mixture into pretty dishes and serve them as is. (Be sure to leave some room in the dish for the berries!) For reference when choosing molds or serving dishes, this recipe makes six 6-ounce servings, or eight 4-ounce servings. For those of you looking for a vegan substitute for the gelatin, take a look at this reference guide on The Kitchn. It’s a good place to start when looking for alternative gelling agents.", "recipe.author": "Sally Vargas", "recipe.date_time": "July 3, 2017", "recipe.description": "Panna cotta is such an easy and elegant make-ahead dessert for any special occasion! Serve with a quick fruit sauce and summer berries.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Panna cotta is such an easy and elegant make-ahead dessert for any special occasion! Serve with a quick fruit sauce and summer berries.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "6 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "119": { "recipe_x_author_image.id": 119, "recipe.id": 248, "recipe.ts": "2017-09-25 03:05:20", "recipe.title": "Rhubarb Fool", "recipe.ingredient": "For the rhubarb sauce: 1/2 cup sugar, or more, to taste 1 tablespoon finely grated orange zest 2 tablespoons orange juice 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups) 1/2 teaspoon rosewater, optional For the whipped cream: 3/4 cup heavy whipping cream 1/4 cup sour cream, stirred", "recipe.recipe_intronote": "Look for bright magenta-red stalks of rhubarb for this recipe and avoid thin, green ones, which are often more tart. Shop for rosewater at Middle Eastern and Indian grocery stores, or online.", "recipe.recipe_method": "1 Cook the rhubarb: Place a medium-sized, heat-proof bowl on the counter next to the stove. In a wide, deep skillet over medium heat, stir together the sugar, orange zest and orange juice. Stir constantly until the mixture liquefies and begins to boil. (It's fine if not all the sugar is dissolved at this point.) Raise the heat to high and add the rhubarb. Cook, stirring constantly, until the rhubarb juices start to flow, the liquid comes to a boil, and the sugar dissolves completely. Adjust the heat to maintain a gentle simmer. Cook, stirring often, for an additional 4 to 6 minutes, or until the rhubarb starts to fall apart, but about one-third of the chunks remain intact. Taste and add more sugar, 1 tablespoon at a time, if you like. 2 Cool the rhubarb: Immediately pour the rhubarb puree into the heatproof bowl and stir in the rosewater, if using. Cool to room temperature; the rhubarb will continue to soften as it sits. 3 Refrigerate the rhubarb for 2 to 3 hours, or until completely chilled. This rhubarb mixture can also be prepared several days in advance and kept refrigerated, or frozen for up to 3 months. (Thaw in the fridge overnight, if frozen.) 4 Whip the cream: In a chilled bowl, whip the cream with an hand mixer or stand mixer until it forms soft peaks but is slightly under-whipped. Whisk in the sour cream just until combined (the cream should still form soft peaks). 4 Assemble the fool: Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed. Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve. The fool is best eaten on the day it is made, but leftovers will keep, covered, for a few days.", "recipe.recipe_description": "There’s no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here! This British dessert goes way back — we’re talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries. I’ve lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It’s an easy-peasy dessert for a weeknight dinner or a spring party! I like to add a little sour cream to the whipped cream in my fools — it gives the dessert some tang and also helps stabilize the cream to keep it from weeping. Cream always whips better in a chilled bowl, but if you forget to chill it, just swirl some ice cubes and cold water in a metal bowl and then dry thoroughly before whipping the cream. Too often rhubarb’s bright pink washes out in a profusion of juice and turns a disappointing gingery brown in the cooking process, but I think I finally solved that problem. To preserve its rosy color, cook the rhubarb very briefly in a wide pan to facilitate evaporation, and immediately transfer it to a bowl to finish cooking off the heat. Rosewater, available in Middle Eastern and Indian grocery stores and online, adds a romantic touch. But it’s fine to skip it if you don’t have any in your kitchen or have trouble finding it.", "recipe.author": "Sally Vargas", "recipe.date_time": "April 15, 2017", "recipe.description": "Spring is here! Make this rhubarb fool for a quick and easy dessert. Rhubarb sauce and whipped cream. Gluten-free.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Spring is here! Make this rhubarb fool for a quick and easy dessert. Rhubarb sauce and whipped cream. Gluten-free.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "8 minutes", "recipe.yield": "", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "120": { "recipe_x_author_image.id": 120, "recipe.id": 249, "recipe.ts": "2017-09-25 03:05:25", "recipe.title": "How To Make French Crêpes", "recipe.ingredient": "3 large eggs 2 1/3 cups milk 1/4 cup sugar 1 teaspoon vanilla Pinch of salt 2 1/3 cups (290g) flour Butter for the pan Special Equipment: 8- or 10-inch nonstick skillet or crepe pan", "recipe.recipe_intronote": "Use whole milk for best flavor and color. For savory crepes, skip the sugar and vanilla in the batter. For the strawberry crepes pictured, blend 2 cups of hulled ripe strawberries with 3 tablespoons of strawberry jam to make a smooth sauce (add additional water as needed to thin). Serve crepes with a scoop of vanilla ice cream, some fresh sliced strawberries, and a few spoonfuls of sauce drizzled over top. Other sweet fillings and toppings: homemade jam, sweetened ricotta and peaches, mascarpone and berries, Nutella, peanut butter or nut butter, whipped cream and chocolate sauce, vanilla ice cream and candied pecans with maple syrup. Other savory fillings and toppings: ham and cheese, cooked asparagus and cheese, mushrooms and shallots, bacon and eggs, brie and pear, smoked fish and potatoes", "recipe.recipe_method": "1 Make the crepe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.) 2 Heat and grease the pan: Heat an 8- or 10-inch non-stick skillet or well-seasoned crepe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter. 3 Start cooking the crepes: Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom. Cook for 1 to 2 minutes, or until the crepe is golden on the bottom. 4 Flip the crepe: Use a rubber spatula to loosen the edge of the crepe all around. Hold the edge with your fingertips and gently, but quickly, flip the crepe to the other side (or use a spatula if that feels more comfortable). 5 Cook for another 30 seconds, or until the crepe is golden on the bottom. Slide the finished crepe onto a plate. 6 Repeat until all the batter is used, stacking the crepes on top of each other on the plate. 7 Assemble the crepes: Place one crepe on a plate and fill it with your filling of choice. Either roll the crepe or fold it into quarters and top with additional toppings if desired. Serve warm. If you're not eating them right away, let the crepes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet.", "recipe.recipe_description": "For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes! The ancient origins of crepes are found in Brittany on the coast of France, where their popularity spread to make them one of today’s most beloved national dishes. Crepes can veer sweet or savory with plenty of filling options for either. Forget about intimidating chef skills or fancy equipment. Crepes require only patience. Once you get the hang of making them, there is no stopping you. For the best results when making crepes, use an 8- to 10-inch non-stick skillet or a seasoned crepe pan. A stainless steel pan may present sticking problems unless it is very well seasoned. A seasoned cast-iron pan may work, but it is heavy and hard to manipulate quickly. Whip up the smooth batter of eggs, flour and milk in a blender for best results. The batter should be the consistency of heavy cream when you begin cooking the crepes. If it thickens too much while it sits, just stir in a bit more milk. (The flour will thicken the batter the longer it sits, just like with regular pancake batter.) The batter can also be prepared and kept refrigerated for up to three days. The crepes I’m making with this recipe are sweetened with sugar, but if you’d like to make them savory, just omit the sugar. You could also experiment with adding other flours, such as a combination of white and whole wheat flour. Savory crepes from Brittany are traditionally made with buckwheat flour! You may need to adjust the quantity of milk when working with whole grain flours to get the right consistency. Sweet or savory, the technique for making crepes is simple: Heat the pan over medium-high heat and rub it with butter from the end of a stick (to add flavor and color). Ladle about 1/3 cup of the batter into the pan, then immediately pick up the pan and tilt it to spread the batter over the bottom of the pan. Return the pan to the heat for one to two minutes, or just until the bottom of the crepe is browned and the top surface looks set. Slide a rubber spatula around the edge of the pan to loosen the crepe and flip it to the other side using either your fingers or the spatula. Another 30 seconds and your crepe will be done. As each crepe is cooked, stack it on a plate with the others. Keep cooking until the batter is used, then eat! Cooked and cooled crepes can also be covered with plastic wrap and refrigerated for up to a week. Reheat them in the oven or in a hot pan before filling and serving. Now comes the fun part: the filling! Hot from the pan, sweet crepes can be simply slathered with butter and sprinkled with sugar and lemon juice. Or you could spread them with your favorite jam and roll up for a quick snack or breakfast treat. Some more decadent filling ideas include sweetened ricotta and peaches, mascarpone and berries, Nutella, peanut butter or nut butter, whipped cream and chocolate sauce, vanilla ice cream and candied pecans with maple syrup. Fill savory crepes with ham and cheese, cooked asparagus and cheese, mushrooms and shallots, bacon and eggs, brie and pear, smoked fish and potatoes—the list goes on. And on. If you can’t get to Paris and stop at every corner for a crepe snack, you certainly can have your own little crêperie at home! Bon appetit!", "recipe.author": "Sally Vargas", "recipe.date_time": "April 10, 2017", "recipe.description": "Homemade French crepes are so fun and surprisingly EASY! Like making pancakes! Simple blender batter and a nonstick skillet. Lots of ideas for favorite ways to fill and serve.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Homemade French crepes are so fun and surprisingly EASY! Like making pancakes! Simple blender batter and a nonstick skillet. Lots of ideas for favorite ways to fill and serve.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "6 servings (about 12 crepes)", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "121": { "recipe_x_author_image.id": 121, "recipe.id": 250, "recipe.ts": "2017-09-25 03:05:27", "recipe.title": "Easy Lemon Pudding", "recipe.ingredient": "2 cups heavy whipping cream 2/3 cup granulated sugar Finely grated zest of 1 lemon 6 tablespoons lemon juice 1 cup blueberries, raspberries, sliced strawberries or blackberries, to garnish", "recipe.recipe_intronote": "Recipe is easily doubled. Recipe can be prepared up to 2 days in advance.", "recipe.recipe_method": "1 Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Watch carefully and stir frequently to keep the cream from boiling over. 2 Add the lemon juice and continue to simmer for 5 more minutes. Stir frequently. 3 Take the pan off the heat and let the cream cool for 5 minutes. 4 Strain and chill. Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring. Pour into 4 four-ounce ramekins or pretty stemmed glasses. 5 Refrigerate, uncovered, for 2 to 3 hours, or until set. This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving.", "recipe.recipe_description": "This lemon pudding couldn’t be easier. It’s made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice. All you do is warm everything up, then let the pudding set. It’s like magic. Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother’s Day brunch, and everything in between. No one needs to know it only took you 15 minutes to make. The recipe is a modern adaptation of a medieval drink called a posset, which was popular from the Middle Ages to the early 19th century. This was a hot milk or cream mixture thickened with acidic wine or cider. It was considered medicinal for treating a cold or flu. Syllabubs, another sweet frothy drink, are closely related. History lesson over! Lemon posset is fast becoming a trendy dessert, especially in Britain. The magic is in the thick cream, reduced slightly, and combined with tart lemon juice. The two interact to form an exquisite creamy consistency, especially after you strain out the little bits of zest. Look through your cupboard for pretty stemmed glasses if you want to be fancy, and make this for your next party!", "recipe.author": "Sally Vargas", "recipe.date_time": "April 5, 2017", "recipe.description": "This is THE EASIEST lemon pudding EVER. Just 4 ingredients. No gelatin. No eggs. Gluten-free. Great for Easter, Mother's Day, or dinner parties.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "This is THE EASIEST lemon pudding EVER. Just 4 ingredients. No gelatin. No eggs. Gluten-free. Great for Easter, Mother's Day, or dinner parties.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "4 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "122": { "recipe_x_author_image.id": 122, "recipe.id": 251, "recipe.ts": "2017-09-25 03:05:33", "recipe.title": "Vegan Chocolate-Peanut Butter Pudding Cups", "recipe.ingredient": "For the coconut whipped cream: 1 (14-ounce) can full-fat coconut milk 1 tablespoon sugar 1 teaspoon natural vanilla extract For the pudding: 1/3 cup unsweetened almond milk or other dairy-free milk 4 medium ripe avocados, pitted and peels removed 3/4 cup raw cacao powder or unsweetened cocoa powder 3/4 cup pure maple syrup 1/4 cup smooth peanut butter 1 teaspoon natural vanilla extract To serve (optional): 1/2 cup sliced raw almonds or peanuts 2 cups fresh strawberries, sliced lengthways, or other berries", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Chill the coconut milk: The night before making this dessert, chill the unopened can of coconut milk (standing upright) in the fridge for at least 8 hours until solidified. (Be sure not to shake the can or turn it over. You want the fats to separate from the liquid, undisturbed.) 2 Scoop out the solid coconut cream: When ready to make the coconut whipped cream, chill the bowl of your stand mixer or a large mixing bowl for 15 to 30 minutes until cold to prepare to make the whipped cream. Gently (without tipping or shaking) open the can of coconut milk. With a spoon, scrape out the firm thickened cream from the top of the can, and stop when you get to the liquid layer. Transfer this thick cream to the mixing bowl. (Reserve the liquid for smoothies and other recipes.) 3 Make the coconut whipped cream: With the whisk attachment of your stand mixer or electric hand beaters, whip the cream on high for 2 to 3 minutes until it’s light, fluffy, and soft peaks form. (Be careful not to overbeat.) Add the sugar and vanilla, and beat just a few more seconds until combined. Transfer to the fridge to keep chilled while you make the pudding. Get the step-by-step instructions: How to Make Coconut Whipped Cream 4 Make the pudding: Combine the almond or coconut milk, avocado, cacao powder, maple syrup, peanut butter, and vanilla into a blender. Blast on high for 30 to 60 seconds until smooth and creamy. (If you have a high-speed blender, use the tamper to guide the ingredients through the blades. If you have a conventional blender, you will need to stop the machine and use a spatula to redistribute the ingredients.) 5 Assemble the pudding cups: Divide the pudding between four martini glasses, cocktail glasses, or dessert bowls. Top each pudding with 2 tablespoons sliced almonds or peanuts and a layer of sliced strawberries, if using, followed by a dollop of whipped coconut cream. The pudding cups can be made an hour or two ahead, but after that, the avocado will start to oxidize and turn the pudding strange colors.", "recipe.recipe_description": "This quick, easy chocolate pudding can be thrown together in less than 10 minutes, and it’s so rich and creamy you’d never guess it was dairy-free! The secret is using avocados. You won’t really taste the avocado in the finished pudding, but it helps give it a thick and creamy consistency. Depending on the size of your avocados, you may end up needing to add a tad bit more coconut milk or sweetener to get the right pudding-like texture. But add gradually, as you don’t want to make the pudding too thin. The coconut cream also comes together quickly once you’ve chilled the coconut milk. I always keep a can of coconut milk in my fridge so I can make this delicious dessert for last-minute dinner guests. Read more: How to Make Coconut Cream I love the addition of strawberries on top of this pudding, but you could use any berries you fancy. Either way, this little pudding is s’blended.", "recipe.author": "Tess Masters", "recipe.date_time": "", "recipe.description": "Vegan chocolate-peanut butter pudding cups! 5 minutes to make and so creamy. Uses avocado instead of eggs and dairy.", "recipe.photography_credit": "Trent Lanz", "recipe.recipe_name": "Vegan chocolate-peanut butter pudding cups! 5 minutes to make and so creamy. Uses avocado instead of eggs and dairy.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "4 servings", "author_image.id": 122, "author_image.ts": "2017-09-25 03:05:33" }, "123": { "recipe_x_author_image.id": 123, "recipe.id": 253, "recipe.ts": "2017-09-25 03:05:35", "recipe.title": "Vegan Chocolate Pudding", "recipe.ingredient": "1 (15-ounce) can full-fat coconut milk 10 ounces dark chocolate (60-70%), finely chopped 1 tablespoon vanilla extract (optional) Optional garnishes: Whipped coconut cream, shaved chocolate, berries or other fresh fruit", "recipe.recipe_intronote": "Try steeping whole spices in the hot coconut milk for about 10 minutes, then strain through a sieve before reheating to melt the chocolate. If you’re adding extracts, add them a drop at a time at the same time as the vanilla. Around the holidays, I often make this pudding with a dash of gingerbread spice or a drop of mint extract. When shopping for dark chocolate, double check the ingredients to make sure it doesn't contain milk, whey, or casein. Some fairly common brands are Green & Blacks Organic Dark Chocolate, Alter Eco Dark Chocolate and Newman's Own Super Dark Chocolate. (Also, if you are Paleo, look for dark chocolate that is sweetened with stevia or honey.)", "recipe.recipe_method": "1 Warm the coconut milk: Shake the can of coconut milk vigorously before opening, then pour into a small saucepan. Heat the coconut milk to a simmer over medium heat. Stir often to avoid scorching. Warm for a couple of minutes, until the liquid almost comes to a boil. Immediately remove from heat. 2 Add the chocolate: Add a third of the chopped chocolate to the hot coconut milk. Stir gently until the chocolate has completely melted and the mixture is smooth. Repeat with the remaining chocolate in two separate additions. Stir in the vanilla extract, if using. 3 Pour the pudding into jars, glasses, or ramekins. Cover with cling film and refrigerate for at least 4 hours. 4 To serve: Remove from the refrigerator about 30 minutes before serving. Top with garnishes of your choice or just serve with a spoon.", "recipe.recipe_description": "This rich and velvety vegan chocolate pudding is sure to satisfy even the most serious chocolate craving. It may look and taste fancy, but this dairy-free dessert contains just two simple ingredients and takes less that 20 minutes to prepare. The texture of this pudding is dense and rich thanks to full-fat coconut milk and good-quality dark chocolate. Mixed together, these two ingredients set into a creamy, spoonable chocolate pudding. When shopping for dark chocolate, double check the ingredients to make sure it doesn’t contain milk, whey, or casein. Some fairly common brands to look for are Green & Blacks Organic Dark Chocolate, Alter Eco Dark Chocolate and Newman’s Own Super Dark Chocolate. (Also, if you are Paleo, look for dark chocolate that is sweetened with stevia or honey.) You can vary the depth of the chocolate flavor by using lighter or darker chocolate. I like something in the 65% cocoa range. This pudding is a fantastic dessert for dinner parties or any gathering. It is beautiful and simple to make, and you can prepare it a couple of days ahead to make your life easier. I love that it will please everyone at the party equally, from your vegan friends to the paleo folks to people who eat everything. You could even serve it in shot glasses for an open house or cocktail party!", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "Incredibly easy vegan chocolate pudding. Just 2 ingredients: coconut milk and chocolate. Dairy-free and paleo.", "recipe.photography_credit": "Sabrina Modelle", "recipe.recipe_name": "Incredibly easy vegan chocolate pudding. Just 2 ingredients: coconut milk and chocolate. Dairy-free and paleo.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "4 to 8 servings", "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "124": { "recipe_x_author_image.id": 124, "recipe.id": 259, "recipe.ts": "2017-09-25 03:05:39", "recipe.title": "Chocolate Peppermint Swiss Roll", "recipe.ingredient": "For the Chocolate Sponge Cake: 1/3 cup all-purpose flour 1/4 cup unsweetened cocoa powder, plus extra for rolling the cake 1/8 teaspoon kosher salt 6 large eggs 2/3 cup sugar 1 teaspoon vanilla extract 4 tablespoons unsalted butter, melted and cooled (but still liquid) For the Peppermint Whipped Cream: 1 1/4 cups heavy whipping cream 2 tablespoons sugar 1 teaspoon peppermint extract For the Ganache and Peppermint Topping: 1/2 cup heavy cream 4 ounces bittersweet chocolate, chopped, divided 1 teaspoon light corn syrup 1/4 cup crushed peppermint candies or candy canes Special Equipment: Standard half-sheet pan or baking sheet with a rim (approximately 13x17) Offset spatula", "recipe.recipe_intronote": "For this recipe, you'll need a clean kitchen towel on hand. Cocoa powder and cake crumbs can stain, so make sure it's one you won't mind getting dirty. Once the ganache is added, the cake is best served the day it is made (the ganache won't look as pretty the second day). Leftover cake that doesn't get devoured can be stored, covered, in the fridge for several days.", "recipe.recipe_method": "1 Preheat oven to 450F. Position a baking rack in the center of the oven. 2 Prepare the baking sheet: Spray a 13 x 17-inch rimmed baking sheet with cooking spray, line bottom with parchment paper, then spray again and dust with cocoa powder, tapping out any excess. Set aside. 3 Sift together the flour, cocoa powder, and salt for the cake. Set aside. 4 Warm the eggs and sugar: Make a double boiler by filling a medium saucepan with 2 inches of water, and brining the water to a gentle simmer over medium heat. Combine the eggs, sugar, and vanilla extract in the bowl of a stand mixer, or another large heatproof bowl, and set this bowl over the simmering water. The bowl should be larger than the pan and sit above the surface of the simmering water. Begin whisking the eggs, sugar, and vanilla extract with a sturdy whisk. Continue whisking until the sugar has dissolved and the egg mixture is pale and warm to the touch. Remove from heat. 5 Beat the egg mixture until tripled in volume: Using a stand mixer with a whisk attachment or a hand mixer, beat egg mixture on high speed until mixture is very pale , has a shiny gloss, and has nearly tripled in volume. This will take 5 to 10 minutes depending your mixer. 6 Fold the flour and cocoa mixture into the egg mixture in two batches: Sprinkle half of the flour and cocoa mixture over the surface of the eggs, and gently fold until just barely combined. Sprinkle the remaining flour and cocoa mixture over the top and fold until you see no more dry streaks and the mixture looks uniform. 7 Drizzle the melted, cooled butter into the batter. Stir to combine. 8 Working quickly, spoon mixture out onto prepared baking sheet. Use an offset spatula to spread batter out evenly. 9 Bake for 6 to 7 minutes, or until cake has pulled away from sides and is springy to the touch. Cool cake 2 for 3 minutes, but no longer. 10 While the cake is baking, prepare the kitchen towel for rolling: Find a clean kitchen towel that is larger than your baking sheet (or use two, overlapping). Dust it all over with cocoa powder. 11 Roll the cake in the kitchen towel: With swift, confident motions, run a knife along the outside edge of the cake pan. Set the pan on its side, and then flip face down onto the dusted towel. Carefully lift the pan up and away, and peel away parchment. Fold an edge of towel over one of the shorter sides of the cake, and gently roll the cake up. Set rolled cake on a wire rack and cool completely, an hour or longer. 12 Make the whipped cream filling: Whip the heavy cream until is billowy, then add the sugar and peppermint extract. Continue whipping until the cream just barely holds firm peaks; be careful not to overwhip. 13 Fill the cake with whipped cream: Gently unroll cake on a clean surface. Spread the whipped cream filling evenly over the cake, leaving a 1-inch border on all sides. Roll the cake back up again (this time without the towel!). If any whipped cream squeezes out as you roll, spoon it up and add it back in. 14 Chill the cake: Wrap cake roll in parchment, then plastic wrap, and set in fridge to chill at least 30 minutes to set, or as long as overnight. 15 When ready to finish the cake, make the ganache: Make a double boiler by filling a medium saucepan with 2 inches of water, and bringing the water to a gentle simmer over medium heat. Set a larger bowl on top of the saucepan, over the water. Add the heavy cream, two-thirds of the chopped chocolate, and a pinch salt to the bowl. Stir until melted. Remove the bowl from heat, and stir in remaining chocolate and corn syrup. 16 Drizzle the cake with ganache: Unwrap the chilled cake and set it on a platter seem-side down. Slip two pieces of parchment on either side of the \"log\" to catch the drips. Drizzle the prepared ganache over roll until roll is completely covered. Remove the parchment paper \"drip catchers.\" Scatter the peppermint candy bits on the top. 17 Chill and serve: Set the cake in the fridge and chill 20 minutes. Slice and serve!", "recipe.recipe_description": "Chocolate Swiss rolls are such an eye-catching holiday treat, aren’t they? I’ve made this one with a peppermint whipped cream filling, rich chocolate ganache on the outside, and a crushed peppermint candy sprinkled on top, giving it a particularly festive, wintry air. The light, springy cake practically melts in your mouth. If you’re looking for a show-stopper dessert for your holiday table, this is it. I based the sponge cake part of this recipe on a classic chocolate genoise. This style of cake doesn’t contain any leaveners, like baking soda or baking powder. Instead, it relies on eggs to get its lift. To make sure the eggs whisk into a strong, stable foam (which in turn helps make a reliable and delicious cake), you warm them briefly with the sugar over a double-boiler. A double-boiler just involves warming a few inches of water in a medium-sized saucepan and setting a bowl over top. The bowl should rest on the lip of the saucepan above the water, like an egg in an eggcup. It’s ok if the bowl touches the water, but it shouldn’t touch the bottom of the pan. Whisking the eggs in a double-boiler warms them gently without risk that they will overcook or curdle. You’ll also use a double-boiler later in the recipe to melt the chocolate for the ganache; in that instance, the double boiler helps melt the chocolate evenly and without scorching. There’s really only one other daunting moment in this recipe – rolling up the cake! The trick for this is to roll the cake around a clean kitchen towel while it’s still warm from the oven, then letting it cool in this position before frosting. Rolling and cooling the cake like this gives it the ability to hold the rolled shape without cracking. To add the frosting, you’ll just gently unroll it, remove the towel, then frost it and roll it back up. The process requires a bit of confidence, but if you work swiftly, you’ll be amazed at how simply the roll comes together. Once the cake has been filled, all that’s left to do is drizzle it with chocolate ganache and sprinkle some crushed peppermint over top. You’re ready to slice and serve!", "recipe.author": "Elizabeth Stark", "recipe.date_time": "", "recipe.description": "This chocolate peppermint Swiss roll is so pretty and festive! The cake is filled with peppermint whipped cream. Topped with chocolate ganache and candy canes. Step-by-step recipe with photos.", "recipe.photography_credit": "Elizabeth Stark", "recipe.recipe_name": "This chocolate peppermint Swiss roll is so pretty and festive! The cake is filled with peppermint whipped cream. Topped with chocolate ganache and candy canes. Step-by-step recipe with photos.", "recipe.recipe_prep_time": "30 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "10 to 12 servings", "author_image.id": 13, "author_image.ts": "2017-09-25 02:53:32" }, "125": { "recipe_x_author_image.id": 125, "recipe.id": 260, "recipe.ts": "2017-09-25 03:05:43", "recipe.title": "English Toffee", "recipe.ingredient": "1 cup (130 g) pecans 1 1/2 cups (340 g or 3 sticks) unsalted butter 2 cups (400 g) white granulated sugar 2 tablespoons corn syrup 1/4 teaspoon kosher salt 2 cups (10 to 12 ounces) semi-sweet chocolate chips Special equipment: 9x13 baking pan Candy thermometer Offset spatula, or heatproof spatula", "recipe.recipe_intronote": "You can substitute any favorite nut or chocolate in this recipe.", "recipe.recipe_method": "1 Toast the pecans: Place the pecans in a medium skillet and turn the heat to medium high. Dry-toast the pecans (without oil), stirring frequently, until they start to brown and smell nutty. Remove from heat and let cool. 2 Line a 9 x 13 baking pan with aluminum foil. Roughly chop the cooled pecans. Sprinkle half of the chopped pecans in the bottom of the pan evenly. Set aside the remaining pecans for sprinkling over top. 3 Make the toffee: Place the butter, sugar, corn syrup and salt in a large saucepan. Clip a candy thermometer to the side of the pan; make sure the tip is submerged in the ingredients but doesn't touch the bottom of the pan. Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted. Continue to cook, stirring occasionally, until the sugar has melted and the mixture has turned golden brown. The toffee is ready when it reaches 295F to 305F (hard crack stage) on the candy thermometer. Total cooking time should be 10 to 15 minutes. 4 Pour the toffee over the chopped pecans in the baking pan. Spread the toffee evenly over the bottom of the pan with a heatproof spatula and tap the pan a few times to force any air bubbles to pop. 5 Let the toffee cool for 2 to 3 minutes, then sprinkle the chocolate chips evenly over top. Wait another 3 minutes, until the chips look softened and partially melted from the residual heat of the toffee. Use an offset spatula or heatproof spatula to spread the melted chocolate evenly over the top of the toffee. 6 Sprinkle the remaining chopped pecans over the chocolate. Carefully press the pecans into the chocolate with the palms of your hands. 7 Let cool to room temperature (about an hour) then move it to the fridge to cool overnight. 8 Once cooled, pull the toffee up directly out of the pan with the aluminum foil and then peel the foil off. Coarsely chop or break the toffee into small pieces pieces. Store in an airtight container in the refrigerator for up to 3 months.", "recipe.recipe_description": "Toffee is so dangerous for me to have around the house. No one should eat as much as I do when it’s available. But for special occasions, I’m more than happy to bust out the sugar and whip up a batch! This nutty, chocolate-covered toffee is the quintessential holiday treat, perfect for nibbling at the end of a big meal or gifting to a friend. I make this classic English toffee with sugar, butter and touch of salt. A thin layer of chocolate over the toffee makes it even more of a treat, plus there are nuts in both the toffee itself and sprinkled over top. I use chopped toasted pecans in my toffee, but feel free to omit the nuts or substitute another nut in its place. I also opt for dark chocolate chips because toffee is pretty sweet and the dark chocolate helps balance that sweetness. But feel free to use whatever chocolate you like to eat. White, milk or dark chocolate are all good! Making toffee a isn’t very difficult, but it can feel scary if you don’t do it very often. My one tip is to get a decent candy thermometer. Yes, you can go by the color of the caramel to gauge when it’s ready, or you can drop a spoonful in a glass of water to see if it forms a ball. But why fuss with either option when a candy thermometer costs $8 and is such a better way to guarantee a successful, delicious batch of toffee? If you’ve never used a candy thermometer before, this recipe is a good place to start. It’s fairly forgiving and doesn’t require many steps. Just heat the sugar, butter, and corn syrup to between 295F to 305F (hard crack stage), and you’re done. By the way, the corn syrup in this recipe helps prevent the sugar from crystalizing. This gives you one more layer of insurance when making this toffee. If you’re still feeling nervous, place a bowl of ice water near the stove. This way, if you do accidentally spill some hot caramel on your hand, you can immediately plunge your hand into the water. Please don’t let any of this scare you away from making toffee. It’s significantly easier than you might think, and the reward for your bravery will be all the English toffee you can eat!", "recipe.author": "Irvin Lin", "recipe.date_time": "", "recipe.description": "Homemade English toffee, topped with dark chocolate and toasted nuts. Easy to make and keeps for weeks.", "recipe.photography_credit": "Irvin Lin", "recipe.recipe_name": "Homemade English toffee, topped with dark chocolate and toasted nuts. Easy to make and keeps for weeks.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "About 40 pieces", "author_image.id": 86, "author_image.ts": "2017-09-25 03:01:29" }, "126": { "recipe_x_author_image.id": 126, "recipe.id": 261, "recipe.ts": "2017-09-25 03:05:45", "recipe.title": "How to Make Easy Refrigerator Pickles", "recipe.ingredient": "1 pound Kirby or other small cucumbers 1 small sweet yellow onion 1 cup apple cider vinegar 1 cup water 1/4 cup granulated sugar 1 tablespoon kosher salt 1 1/2 teaspoons pickling spice, homemade or store-bought Special equipment: 2 wide-mouth pint canning jarsCanning jar lids, plastic or metalMandoline, or sharp knifeCanning funnel (helpful, but not essential)", "recipe.recipe_intronote": "You can use this method to make pickle spears as well! They'll need to pickle for 2 to 3 days in the fridge before they're ready. As is, the recipe makes a fairly sweet pickle. You can cut the sugar in half for a more sour and tart pickle, if desired.", "recipe.recipe_method": "1 Wash and dry the jars and cucumbers: Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry. Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely. 2 Slice the cucumbers and onion, then pack them in the jars: With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick. Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2-inch or so of headspace at the top of the jars. 3 Make the brine: In a small saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved. 4 Pour the brine over the vegetables: If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It's ok if a few small pieces poke out the top. 5 Cool and refrigerate for 24 hours: Screw on the lids, then let the jars cool to room temperature (about an hour). The cucumbers will start off bright green, but will become darker and more \"pickle-colored\" as they cool. Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Use them within one month.", "recipe.recipe_description": "Pickle chips are essential for hamburgers and sandwiches. Did you know that you can easily make them yourself at home? With this method for refrigerator pickles, you don’t need to get out the canning equipment or have any special pickling know-how. They’re made with a simple brine and pickle in just 24 hours right in the fridge. They’ll keep for up to a month — if they last that long! You can make your own pickling spice blend, or use a store-bought blend. If you go store-bought, my favorite brand is Spicely Organic Pickling Seasoning, and it includes mustard seeds, dill seeds, bay leaves, coriander and other common pickling spices. I also love seasoning them with whole cumin seeds, garlic, red pepper flakes for kick, or even a blend like panch phoron (a pungent Bengali five-spice mix). Really, you can use whatever whole spice blend you prefer. Since we’re not actually canning these pickles, you can make and store them in any glass container. Any container with a tight-fitting lid will do. I like to use canning jars, but I replace the metal lids and bands with plastic lids. These lids are much easier to take on and off, and you don’t have to fumble with two pieces each time you open the jar.", "recipe.author": "Coco Morante", "recipe.date_time": "September 6, 2017", "recipe.description": "Refrigerator pickles are so easy to make yourself! No canning necessary. They're ready in about 24 hours. Great for burgers, sandwiches, and snacking.", "recipe.photography_credit": "Coco Morante", "recipe.recipe_name": "Refrigerator pickles are so easy to make yourself! No canning necessary. They're ready in about 24 hours. Great for burgers, sandwiches, and snacking.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "5 minutes", "recipe.yield": "2 pint jars of pickles", "author_image.id": 24, "author_image.ts": "2017-09-25 02:55:04" }, "127": { "recipe_x_author_image.id": 127, "recipe.id": 263, "recipe.ts": "2017-09-25 03:05:46", "recipe.title": "How to Make Rice Without a Recipe", "recipe.ingredient": "1 cup or more long-grain white or brown rice Water Salt Special equipment: Medium (2-quart) or larger pot with lid Large strainer", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Pour the rice a medium pot with a lid and cover with water by a few inches. Add at least 1 teaspoon of salt (more if you're cooking more than 1 cup of rice). Stir a few times to make sure the rice and water are mixed. 2 Bring to a boil over high heat, then reduce to a simmer. Let the water come to a rolling boil, then reduce the heat until it maintains a gentle bubbling simmer. 3 Cook the rice until barely tender: White rice will cook in roughly 10 to 15 minutes. Brown rice will cook in roughly 20 to 30 minutes. Stir the rice a few times during cooking, when you remember. Taste it as you get toward the end of cooking to test its doneness. It's ready when tender and no longer crunchy, but still a touch too firm for your liking. 4 Drain the rice: Set the strainer over your sink or a large bowl and strain the rice and cooking liquid. (The cooking liquid can be saved for other cooking projects.) Shake the strainer a few times to fully drain the rice. 5 Return to the pot, cover, and let stand: Immediately after straining, while the rice is still hot and steamy, transfer the rice back to the pot and cover with the lid. Let stand off the heat, for 10 to 15 minutes. The steam from hot rice trapped in the pan will finish cooking the rice and help give it a perfect texture. 6 Fluff and serve: Uncover the rice, fluff with a fork, and serve.", "recipe.recipe_description": "If all you need is a plain bowl of rice to serve with dinner, this is the easiest, most foolproof method that I know. You don’t need measuring cups, a recipe, or even a specific water-to-rice ratio — just cover the rice with a few inches of water, bring it to a boil, then simmer until the rice is tender. Drain the rice, return it to the pot, and let it steam in its own residual heat until you’re ready to serve. Super easy, right? It’s nothing fancy, but I promise that it gets the job done. I first learned this rice-cooking method in culinary school. As someone who always seems to burn the rice at the bottom of the pot no matter what recipe I follow, learning this way of cooking rice was a life-saver. I’ve used it ever since whenever I want a simple, un-fussy bowl of rice. This technique works best with long-grain white rice, like basmati, Texmati, or jasmine, or long-grain brown rice. You can also use it to cook short-grain rice (or barley, farro, or any other grain, for that matter), but you’ll lose some of the unique textures and sticky properties that come from properly cooking those grains. You can cook any amount of rice you like, one serving or ten servings, as long as you use a big enough pot. One cup of dry rice will make about four cups of cooked rice, so just scale up or down depending on how much you need to make. You also don’t need to measure out an exact amount of water or remember any water-to-rice ratios. Just cover your rice with enough water so that it has room to bob up and down. It’s like cooking pasta! (If the lack of precision makes you nervous, use roughly three or four cups of water for each cup of rice.) Think of this as your “everyday rice.” It’s great for things like weeknight stir-fries, freezer burritos, and easy rice bowls. If you’re in the market for something a little fancier — like what you might serve at a nice dinner or when trying to impress a date — go for a rice pilaf or something like this Cilantro Lime Rice. A few tips to follow It’s best to undercook your rice ever so slightly at the boiling stage. You want it to be tender, but still a touch more firm that you usually like it. It will continue to cook as it steams. (If you wait until it’s perfectly cooked before draining, then it might become mushy or overcooked as it steams.) If you loathe gummy rice and strive for individual, distinct grains, try rinsing the uncooked rice a few times with water before cooking. This rinses the excess starch from the grains. You can also toast the rinsed grains in a little butter or olive oil before adding the water, or toss the cooked rice with a little butter or olive oil when you transfer it back to the pan for steaming. You can save the liquid from cooking the rice and use it to thicken soups, use in baking, or even drink on its own. Just remember that it’s been salted so you’ll need to like want to adjust the salt in the recipe where it’s used. Scrub and clean your strainer right away after using so that the starch from the rice doesn’t have time to dry on the strainer. Trust me, dried rice starch is very annoying to clean.", "recipe.author": "Emma Christensen", "recipe.date_time": "May 13, 2017", "recipe.description": "Here's how to make perfect rice on the stove top without a recipe. Works with white or brown rice. Best for weeknight stir-fries, rice bowls, burritos, or served plain as a simple rice side dish.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Here's how to make perfect rice on the stove top without a recipe. Works with white or brown rice. Best for weeknight stir-fries, rice bowls, burritos, or served plain as a simple rice side dish.", "recipe.recipe_prep_time": "", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "4 or more cups of cooked rice", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "128": { "recipe_x_author_image.id": 128, "recipe.id": 265, "recipe.ts": "2017-09-25 03:05:52", "recipe.title": "How to Make Overnight Oatmeal", "recipe.ingredient": "1/4 cup steel-cut oats or old-fashioned rolled oats (not instant oats; use gluten-free oats if needed) 1/2 to 3/4 cup water, non-dairy milk, or milk Pinch salt To serve - choose a few! Brown sugar, maple syrup, honey, or other sweetener Dried fruit, like dried cherries, cranberries, or figs Fresh fruit, like raspberries, blue berries, bananas, apples, or pears Chopped nuts, like pecans, pistachios, walnuts, or almonds Splash of milk, creme fraiche, or yogurt Special equipment: 1- to 2-cup microwave-safe containers with lids (I most often use wide-mouth pint canning jars)", "recipe.recipe_intronote": "This recipe makes one single serving. You can prepare several single-serving batches in canning jars and refrigerate them for quick breakfasts through the week. The oats soaking in their liquid will keep for up to 5 days, refrigerated. To make a big batch of overnight oats: Scale up the ingredients to the number of servings you'd like to make and combine in a large container. Refrigerate overnight, stirring a few times whenever you remember. The next morning, transfer the oats and liquid to a saucepan. Place over medium-low heat and simmer until creamy and cooked through.", "recipe.recipe_method": "1 Combine the oats, water, and salt in a container. Use 1/2 cup of water for thick, spoonable oatmeal, or 3/4 cup for a softer, more porridge-like oatmeal. (You can also stir in additional liquid later on to thin it out, so no need to add too much here.) Secure the lid and swirl the contents a few times so that the oats are soaked. 2 Pack up your toppings: Combine a handful of chosen oatmeal toppings in a small container. (If you're making multiple servings for breakfasts during the week, wait to assemble the toppings until the night before you plan to eat the oatmeal.) 3 Refrigerate overnight or up to 5 days. 4 Microwave the oatmeal: Remove the lid from the container and set aside. If desired, transfer the oats and their soaking liquid to a separate microwave-safe bowl. Place the container on a microwave-safe plate (to catch any accidental spills), and place in the microwave. Microwave on high power for 30 seconds, then remove the oatmeal and stir. Microwave for another 30 seconds, then remove and stir again. If the liquid is not quite piping hot, microwave for another 15 to 30 seconds, or as needed until the liquid is very hot. Cooking time may vary from microwave to microwave; in my microwave, 1 minute and 20 seconds total cooking time was perfect. Be very watchful when microwaving longer than 1 minute. The liquid will start to foam up and out of the container if it starts to boil. Be especially careful with smaller containers. At this point, the oats probably won't quite look like oatmeal yet; there will still be a thin layer of foamy liquid on top of the oats. This is ok. 5 Let the oats stand for 2 to 3 minutes to thicken. After letting them stand a few minutes, give the oats a stir. The oatmeal should become thick and creamy as you stir. If it still seems more liquidy than you'd like, microwave for another 15 to 30 seconds, but be very watchful for foaming liquid. If the oats seem too stiff and thick, stir in splash of milk, water, or other liquid to loosen them up again. 6 Stir in toppings and serve. Enjoy!", "recipe.recipe_description": "There is a certain beauty in discovering a shortcut that is both convenient and just as good — if not better — than the real thing. Steel-cut oats normally require a good ten to twenty minutes of stovetop simmering to render them creamy and soft. This is worth the effort for a fantastic bowl of oatmeal, but let’s be real here: not many of us have that kind of time in the morning. Overnight oats, on the other hand, only require you to mix the oats with water and let them hang out together in the fridge overnight. A minute or two in the microwave the next morning, and you’re good to go. For a not-at-all-morning person such as myself, this is game-changing. I never would have tried overnight oats if I hadn’t stopped for breakfast at the Brick Oven Bakery in Northfield, Minnesota the last time I was home. Full disclosure: the bakery is owned by my dad, who is primarily invested in providing artisan loaves of sourdough to the Minnesotan masses, but was recently convinced to add a few more breakfast items to his menu. This bowl of oatmeal was so perfectly creamy and flavorful that I dragged my dad and his chef out of the back room to tell me how they made it. They rattled off their ingredients (steel-cut oats, water, some toppings) and basic method (simmer until done), none of which seemed to explain why my bowl of oatmeal was so darn good. Just as I was growing flummoxed, the chef mentioned, “Oh, and we let the oats soak overnight.” Bingo. Overnight soaking gives the oats time to absorb their cooking liquid, whether that’s water or milk. Since they’re already fully saturated with liquid, all you really need to do is heat them up. (In fact, you don’t even need to heat them up if you don’t want to; after soaking, the raw grains are delightfully chewy and great as a cold breakfast on a hot day.) I also feel that overnight soaking helps the grains cook more evenly, leading to the creamy, smooth texture that made me fall in love with my bowl of oatmeal at the Brick Oven. One more bonus, making oats this way allows you to make just one single-serving of oats at a time. Since it’s normally just me by myself eating breakfast and I’m not a fan of reheating oats from a big batch, I really appreciate this! Overnight oats are nothing new on the Internet, and I’m certainly not alone in my enthusiasm for them. Do a quick search on Pinterest and you’ll find enough oatmeal inspiration to last you through a decade of breakfasts. To settle on the very best method, I tested the oats with a variety of different oat-to-water ratios, with different liquids in place of the water, with both steel-cut and regular old-fashioned rolled oats, and after different soaking times. In the end, I decided that the simplest method was also the best: oats and water, mixed at a ratio of 1/4 cup of oats to 1/2 cup of water, soaked overnight and microwaved for about a minute. This has become my new standard for a good bowl of oatmeal. Dairy milk, almond milk, or any other milk will definitely work in place of water, but I felt that the oats remained chewier after soaking and were less delightfully creamy after cooking. Personally, I prefer to soak in water and then stir a splash of milk or a spoonful of yogurt into the oats after cooking. You can also play around with the ratio of water to oats. I found that 1/2 cup of water was perfect for making a fairly thick, sturdy bowl of oats. Going up to 3/4 cup of water makes a looser, softer, more porridge-like bowl of oats. One cup of liquid felt like too much, though this might be nice if you’d like something you can easily sip one-handed on your way to work. Also, both steel-cut oats and old fashioned rolled oats work just fine with this method (and with the same ratios of liquid to oats). Use whichever one you prefer. The only tricky moment with this recipe comes toward the end of cooking. You need the liquid to be very hot and almost boiling in order for the oatmeal to thicken up and become creamy, but once the liquid reaches a full boil in the microwave, the oats can easily bubble up and out of whatever container you are using. To avoid this, particularly the first few times you make the oats, use a clear container that holds at least twice the volume of oats you are preparing (like a pint-sized canning jar) and watch with an eagle eye as you microwave the oats. If you see any sign that the oats are starting to bubble up, stop microwaving immediately. Once you’ve done this a few times in the same microwave, you’ll have a good idea for exactly when the oats are done and can potentially start to bubble up. In my microwave, I’ve found that 1 minute and 20 seconds is perfect. Yours might be slightly less or slightly more. Just out of the microwave, the oats might still look a little loose and watery — this is fine. Let them stand for a few minutes and they will thicken up. Last but not least, pile on any toppings you like with your oatmeal and dig in! Notes on Batch Cooking: Making a week’s worth of breakfasts: The recipe below makes one single serving of oatmeal. I often prepare several single-serving batches in canning jars and refrigerate them for quick breakfasts through the week. The oats soaking in their liquid will keep for at least 5 days, refrigerated. Larger batches: Scale up the ingredients to the number of servings you’d like to make (at least 4 or more servings) and combine in a large container. Refrigerate overnight, stirring a few times whenever you remember. The next morning, transfer the oats and liquid to a saucepan. Bring to a boil, then reduce the heat and simmer until creamy and cooked through, 5 to 10 minutes. Stovetop Cooking: It’s difficult to cook a single serving of oatmeal on the stovetop. If you’d prefer to cook on the stovetop instead of in the microwave, I recommend preparing at least four servings at once. Follow the “Larger Batches” instructions above.", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "This is the best overnight oatmeal! Just combine oats and water, then microwave the next day. So EASY and QUICK. Make a whole week of breakfasts at once.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "This is the best overnight oatmeal! Just combine oats and water, then microwave the next day. So EASY and QUICK. Make a whole week of breakfasts at once.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "2 minutes", "recipe.yield": "1 serving (about 1 cup of oatmeal)", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "129": { "recipe_x_author_image.id": 129, "recipe.id": 266, "recipe.ts": "2017-09-25 03:05:55", "recipe.title": "How to Freeze Soup, Beans, and Broth", "recipe.ingredient": "Quart- or gallon-sized zip-top freezer bags 4-cup fluid measuring cup or other tall, skinny container 1-cup measuring cup Canning funnel, if you have one Baking sheet", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Fill the freezer bags: Place one of the freezer bags in the 4-cup measuring cup or other container. Use one hand to hold the bag open (or use a canning funnel) and use your other hand to fill the bag using a measuring cup. Remember to leave a little room in the bag to allow space for liquids to expand as they freeze. 2 Press out all the air and seal the bags: Press out as much air as you can from the bags; I often use a straw to suck out as much air as possible. Seal the bags and label them with the contents. 3 Freeze the bags flat: Stack the bags (no more than 4 high) on the baking sheet. Place in the freezer and freeze until solid. 4 Store the bags: Once frozen, you can remove the baking sheet and store the bags however you like. It's likely that the bags have conformed to each other as they froze; gently pull them apart if needed. 5 When ready to thaw: To thaw overnight or during the day in the fridge, place the bag in a Tupperware or other container to hold the bag as the food thaws. To thaw in the microwave, place the bag on a dinner plate and thaw in bursts until you can break the food apart or wiggle it out of the bag. Transfer the food to a bowl or other container and finish thawing.", "recipe.recipe_description": "I am a freezer hoarder. I can admit that here, right? My freezer is jammed to the gills — and not only with normal things like frozen fruit and chicken sausage, but also with the random bits of food that one tends to collect as a professional food writer and recipe tester. (Witness: several cups of unused rugelach filling, enough frozen whipped cream to last for months, and more Thanksgiving turkey than you need to know about.) This is all to say that I have learned a trick or two regarding Freezer Tetris and how to maximize space. Since I had a few batches of pressure cooker beans in urgent need of freezing, I thought I’d share my favorite way to freeze soup, beans in their cooking liquid, and broth to both save space and make my weeknight meal prep a little easier. Here’s the scoop: freeze them flat. Get yourself some sturdy zip-top freezer bags and fill them up. Press out as much air as you can, place the bags on a baking sheet or the floor of your freezer, and freeze. Once frozen, the flat, stiff rectangles of soup, beans, or broth (or any liquid-y foods, really) can be left stacked, like t-shirts, or stored upright, like books on a shelf. The advantage is that flat things take up way less space in a freezer than a bunch of odd-shaped containers, plus it’s usually easier to find exactly the soup or beans you want for your dinner without digging into the deep and mysterious recesses of your freezer. Since they’re relatively thin and have a lot of surface area, flat frozen foods also thaw much more quickly than food frozen in solid bricks. I acknowledge that this method requires a certain amount of faith, especially when it comes to concerns about bursting or leaking bags. Here are a few tips to help with that: Use good-quality freezer bags: Make sure the box actually says “freezer” on the label. These bags are sturdier and made of thicker plastic than the bags meant for sandwiches. Also, I think it’s worth it to buy good-quality bags from a brand that you trust. I generally use quart-sized Ziploc freezer bags. Don’t overfill the bags: Liquids expand as they freeze, so be sure to leave a little extra room to account for this. In a quart-sized bag, I usually put only two to three cups of food. In gallon-sized bags, I put about three quarts (12 cups) or so. Don’t stack bags more than 3 or 4 high. I’ve admittedly never fail-tested this, but more than four stacked bags makes me worry that the weight of the bags on top might cause the ones on the bottom to pop. Freeze on a rimmed baking sheet: This is just a precaution in case any bags do end up popping or leaking. The baking sheet will keep the mess contained and is much easier to clean up than the floor of a freezer. I usually use a jelly roll pan, which is smaller than a full baking sheet and easier to fit in the freezer. Additionally, a baking sheet makes it easy to freeze foods flat anywhere in the freezer, not just the floor. I often rest the baking sheet on top of other foods, close to the top of the freezer. One other tricky moment is filling the bags. How do you get the food inside the bag without making a gigantic mess on your counter?! My usual method for this is to place the bag upright in something tall and fairly skinny, like a quart-sized fluid measuring cup. Hold the bag open with one hand and use your other hand to carefully fill the bag using a measuring cup. You may still get some dribbles here and there, but at least they’re contained inside the measuring cup. Also, if you have a canning funnel, this is a good time to use it. (Shout out to Alana Chernila for this particular tip!) When it comes time to thaw your food, I recommend putting the frozen bag inside another container and thawing in the fridge. The bag isn’t likely to leak, but as it thaws, the food will lose its shape and it’s good to keep it contained. Since the bags are so thin, the food generally thaws quickly overnight or while you’re at work. If I’m doing a quick-thaw in the microwave, I start out thawing the food, still in the plastic bag, on a dinner plate. Once the food is thawed enough that I can break it into a few pieces or wiggle it out of the bag, I transfer it to a bowl to finish microwaving. And that’s it! Give it a try next time you need to freeze soup, beans, or broth! Once you freeze flat, you’ll never go back.", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "The best way to freeze soups, beans, broth, and other liquid foods. Maximizes storage space and makes thawing quicker and easier.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "The best way to freeze soups, beans, broth, and other liquid foods. Maximizes storage space and makes thawing quicker and easier.", "recipe.recipe_prep_time": "16 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "130": { "recipe_x_author_image.id": 130, "recipe.id": 267, "recipe.ts": "2017-09-25 03:06:01", "recipe.title": "How To Steam-Fry Vegetables", "recipe.ingredient": "1 1/2 tablespoons olive oil 1/2 pound (1/2 of one medium head) cauliflower, cut into 1-inch florets 1/2 pound green beans, cut into 1-inch pieces 1/2 pound (3 medium) carrots, sliced 1/4-inch thick 1/2 teaspoon salt 1/4 cup water, stock, wine, or other liquid (see Note) 2 tablespoons chopped parsley (optional)", "recipe.recipe_intronote": "Feel free to substitute any of favorite vegetable for those in this recipe, such as broccoli, bell peppers, onion, fennel, asparagus, or zucchini. Cut into bite-sized pieces for cooking. (Note: Asparagus and other delicate vegetables will cook slightly more quickly; begin checking for doneness sooner than with other vegetables.)", "recipe.recipe_method": "1 Heat the oil, then add the vegetables. In a 12-inch skillet over medium heat, heat the olive oil until it begins to shimmer. Add the vegetables in a single layer. It's fine if the vegetables overlap, but try not to crowd the pan too much; cook in two batches if you're using a smaller skillet. Sprinkle the salt evenly over top. 2 Stir-fry the vegetables until they have some light brown spots, about 5 minutes. 3 Add the water or other liquid and cover the skillet. Let the vegetables steam, covered, just until tender. This usually takes about 4 minutes. 4 Check the vegetables. Uncover the pan and use a fork to spear a few of the vegetables and see if they're tender or still crunchy. If done, cook the vegetables, uncovered, just another minute or so to let any remaining liquid evaporate from the pan. If not done, add another tablespoon or two of liquid, cover, and steam a bit longer 5 Serve: When the vegetables are tender, transfer them to a serving dish. Sprinkle with parsley (optional) and serve while still warm.", "recipe.recipe_description": "Need a quick side dish of vegetables to go with your meal? Try steam-frying them! Using this method, you quickly stir-fry vegetables to develop some color, and then steam them until tender. Steam-frying uses less oil than a regular stir-fry, but the vegetables still quickly cook through. The veggies also pick up a little browning from the stir-fry step and some flavor from the liquid used for the steaming step, making them more exciting than plain steamed vegetables. You can use this technique to cook just about any vegetable in the fridge, from cauliflower to green beans. The most important piece of equipment for steam-frying is a medium to large skillet. Nonstick, stainless steel, or cast iron skillets are all fine, so use what you have and feel comfortable with. You’ll also need a lid for your skillet. The size of skillet depends on how many people you’re feeding. Use a 10-inch skillet to make about 4 servings of vegetables, or a 12-inch skillet if you’re making six servings. The steam-frying method is pretty simple: Heat a little oil in a pan, add the vegetables and a pinch of salt, then stir-fry just long enough to get a little bit of color on the veggies. After that, add a splash of liquid to the pan and quickly cover with a lid to trap the steam inside. For the liquid, you can use water, stock, juice, wine, beer… most any liquid will do, really!.You want just enough liquid to steam the vegetables, not braise them. This means about two tablespoons of liquid for four servings (about 1 pound of vegetables) or, 3 or 4 tablespoons for six servings (about 1 1/2 pounds of vegetables). At this point, you also can also add extra flavoring ingredients like soy sauce, fish sauce, or a squeeze of lemon. The vegetables steam their way to tenderness in just a few minutes. Use a fork to spear a vegetable and check if it’s tender and cooked through. If it is, let the vegetables cook, uncovered, for another minute to let the steam evaporate.. If they’re still not done, add another tablespoon or two of liquid, close, and steam a bit longer. Some of my favorite vegetables to steam fry are broccoli, cauliflower, carrots, bell peppers, onion, fennel, zucchini, and green beans. So they all cook at the same speed, these vegetables should be cut into bite-sized pieces for cooking. Aim for 1- to 2-inch lengths for green beans. For broccoli and cauliflower, chop or break them up into 1-inch florets. Carrots and other hardy vegetables are also great for steam-frying. Slice them thinly (1/4 inch or so) before cooking and cook them alongside other vegetables. (FYI, asparagus is also great steam-fried, but will cook slightly more quickly than other vegetables. Best to cook asparagus separately.) For some extra flavor once the vegetables are done cooking, add a handful of chopped herbs, a squeeze of lemon, or a drizzle of aged balsamic vinegar.", "recipe.author": "Coco Morante", "recipe.date_time": "", "recipe.description": "Steam-frying uses less oil than stir-frying, but makes a tastier side dish than basic steamed vegetables. Use any vegetable to make a quick, easy side dish for weeknight meals!", "recipe.photography_credit": "Coco Morante", "recipe.recipe_name": "Steam-frying uses less oil than stir-frying, but makes a tastier side dish than basic steamed vegetables. Use any vegetable to make a quick, easy side dish for weeknight meals!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "6 servings", "author_image.id": 24, "author_image.ts": "2017-09-25 02:55:04" }, "131": { "recipe_x_author_image.id": 131, "recipe.id": 268, "recipe.ts": "2017-09-25 03:06:05", "recipe.title": "How To Make Fast, No-Soak Beans in the Pressure Cooker", "recipe.ingredient": "1 pound dried beans (see below for cooking times for specific beans) 8 cups water 1 tablespoon olive oil 1 to 2 teaspoons salt 2 o 3 cloves peeled garlic, optional 1 bay leaf, optional Special equipment: 6- to 8-quart pressure cooker (I use a 6-quart Instant Pot)", "recipe.recipe_intronote": "Don't skip the olive oil. This helps reduce foam during cooking, which could clog the pressure valve on the pressure cooker.", "recipe.recipe_method": "1 Combine all ingredients in the pressure cooker. Do not fill the pressure cooker more than half full. 2 Secure the lid. Make sure the pressure regulator valve is closed. (On an Instant Pot, this means it will be set to the the \"sealing\" position.) 3 Cook the beans: Here are the cooking times for unsoaked beans in the Instant Pot. Cooking times will be similar for other electric pressure cookers; cooking time will be slightly less for stovetop pressure cookers. Double-check the manual that came with your pressure cooker for more exact cooking times: Black beans: 20 to 25 minutes Black-eyed peas : 20 to 25 minutes Great Northern beans: 25 to 30 minutes Navy beans: 25 to 30 minutes Pinto beans: 25 to 30 minutes Cannellini beans: 35 to 40 minutes Chickpeas (garbanzo beans): 35 to 40 minutes Cook beans at high pressure for the time recommended above. The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins. 4 Let the pressure release: Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes, or you can do a \"rapid release\" by opening the pressure valve on the top of the pressure cooker. If doing a rapid release, protect your hands from the steam with oven mitts or use a long-handled spoon to manipulate the pressure valve. I recommend letting the pressure release naturally for as long as you're able before the beans are needed. This helps the beans retain their shape. 5 Using and storing your beans: The beans are ready to use right away. Let leftover beans cool in their cooking liquid, then refrigerate in a covered container for up to a week or freeze for up to 3 months.", "recipe.recipe_description": "I think that a warm pot of beans whenever you want them is at least half the reason for owning a pressure cooker. Forget pre-soaking. Forget hours of gentle simmering. With a pressure cooker, you can go from opening a bag of dried legumes to plump, tender beans in under an hour. How’s that for a sales pitch?! You’ll need a 6- to 8-quart pressure cooker to make a batch of beans. I use a 6-quart Instant Pot, but you can follow this basic method for other electric pressure cookers and stovetop pressure cookers as well. I normally cook a pound of beans at a time in the pressure cooker. This makes about five cups of cooked beans, which is plenty to make several meals throughout the week. I also often freeze half of the batch for future meals if I don’t think I’ll use them up during the week. And no, I don’t soak my beans ahead of time. I admit that my first forays into no-soak beans were entirely due to a lack of pre-planning on my part. (I so rarely manage to coordinate my desire and my readiness when it comes to beans.) But then I found that I didn’t really need to. The beans cooked up just fine without the overnight soak. They are evenly cooked, tender and creamy, and well suited for everything from tacos to quick bean soup! This said, you do make a few concessions when you skip the soak. The biggest one is the beans’ appearance: You tend to get more split skins and “blow-out” beans (the ones that burst like popcorn) when they’re not pre-soaked. For my everyday cooking, I’m fine with beans that are a bit rough around the edges. If you’re preparing a bean dish for your in-laws or the Pope, however, you might want to plan ahead and set aside the time for a long, careful soak. Secondly, some people feel that soaking their beans helps makes them easier to digest (though others disagree). Personally, I haven’t noticed a huge difference with my own digestion between soaked or un-soaked beans, but if you find soaking helpful in this regard, then by all means carry on. If you’d like to soak your beans (and you’re better at pre-planning your bean cookery than I am), then go for it! The pressure cooking time is generally about half the time as unsoaked. One last point to discuss: the pressure release. I think it’s worth it to let your pressure cooker release naturally, or at least for as long as possible before you open the pot. This helps offset some of the appearance problems, resulting in fewer blow-out beans — though you’ll still get some. I usually let the pot release pressure naturally until the point when I need the beans, then I hit the pressure valve to release it the rest of the way. Tips for Success Add a tablespoon of oil: This helps reduce foaming as the beans cook, which can sometimes clog up the pressure valve and interfere with cooking. Add a teaspoon or two of salt: This is your only opportunity to season the beans on the inside, so be sure to add some salt to the pot. Start with one teaspoon with your first batch and see how you like the flavor. I usually add two teaspoons to my beans. Add flavoring ingredients! Flavorful add-ins like garlic, onions, and bay leaves make beans even tastier. Add them at the start of cooking along with the oil and salt. Always use enough liquid to cover your beans by a few inches: Beans absorb a lot of liquid during cooking. For one pound of beans, eight cups of water is usually plenty. You can experiment with reducing the amount of liquid, if you like, but be careful of reducing it too much or your beans won’t cook properly. Don’t fill the pot more than halfway full with liquid: This is a precaution against overflow due to foaming during cooking. Adjust the cooking time as needed: Think of the cooking times I give below as a starting point, then adjust the time in subsequent batches to suit your particular taste. Try the lower end of the time range if you want firm beans for things like salads and tacos, or cook for more time if you want softer beans for things like hummus, refried beans, or soup. Also, consult the manual that came with your pressure cooker. The times I give below are based on my testing with an Instant Pot (which I found to be consistent with the cooking times recommended in the Instant Pot manual); cooking times may be slightly different for your particular model. Using beans in a recipe: One 15-ounce can of beans holds about 1 3/4 cups cooked beans, so substitute accordingly in your recipes. For reference, one pound of dried beans makes about five cups of cooked beans.", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "No need to soak your beans! You can make a fresh pot of beans in the pressure cooker in about an hour.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "No need to soak your beans! You can make a fresh pot of beans in the pressure cooker in about an hour.", "recipe.recipe_prep_time": "", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "about 5 cups cooked beans", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "132": { "recipe_x_author_image.id": 132, "recipe.id": 271, "recipe.ts": "2017-09-25 03:06:17", "recipe.title": "How to Freeze Whipped Cream", "recipe.ingredient": "Leftover whipped cream", "recipe.recipe_intronote": "Any whipped cream can be frozen - sweetened or unsweetened, plain or with other ingredients mixed in. Whipped cream that has been stabilized with some cornstarch or cream cheese tends to keep its shape a little better when thawed. Be sure to transfer the frozen whipped cream to a freezer container within a day or two; it can quickly start to pick up off-flavors in the open air of the freezer.", "recipe.recipe_method": "1 Line a baking sheet with parchment (or a Silpat) and spoon the whipped cream on top in small mounds. If you're feeling fancy, you can pipe the whipped cream in pretty twists using a piping bag. Aim for single-serving portions. 2 Freeze overnight, until the whipped cream is frozen solid. 3 Peel the whipped cream off the parchment and store. Transfer the frozen whipped cream mounds to a freezer bag or other freezer container. Don't worry if the edges crumble a little as you handle the mounds; this is normal. The whipped cream is best used within a month, but will keep for up to three months. (You may notice that it picks up off-flavors from the freezer over time.) 4 To use the whipped cream: The frozen whipped cream can be placed directly on top of hot cocoa or coffee and served. You can also place the mounds on top of a dessert: place on top of the dessert and allow to thaw at room temperature for about 15 minutes before serve.", "recipe.recipe_description": "I know, I know. Who in the world has a problem with leftover whipped cream? But let’s imagine a hypothetical situation wherein you have misjudged your guests’ enthusiasm for whipped cream-topped pie following a big holiday meal, and now you find yourself faced with a fairly large amount leftover. Do you throw it away? Do you save it, knowing that it will likely lose its billowy magic over the next few days? Let me offer a third option: Freeze your leftover whipped cream for later. Whipped cream freezes – and thaws – surprisingly well. Just drop mounds of it onto a parchment-lined baking sheet and freeze overnight. The next day, peel off the frozen whipped cream clouds and transfer them to a freezer bag or container for longer storage. When a situation arises for a few spoonfuls of whipped cream, just pull out what you need. In my opinion, the very best use of these frozen whipped cream puffs is to top a hot mug of cocoa or coffee. Not only do they melt slowly into the hot beverage, providing time-release doses of cream, but they take the edge off a steaming hot cup (without cooling it too much!). You can also use the leftover whipped cream to top a slice of pie or other dessert – yes, this works! Place the frozen whipped cream on top of your dessert, then let it sit at room temperature for 15 minutes or so to thaw before serving. As a dessert topping, the whipped cream holds its shape quite well without becoming grainy or separating, but it does lose some of its perkiness. The frozen edges also have a tendency to crumble as you handle them, as well. This is perfectly acceptable for a midweek dessert casual family gathering, but less ideal for situations where looks are important, like a dinner party or a special occasion. For those, I’d recommend making a fresh batch of whipped cream.", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "Leftover whipped cream? Just freeze it! This method is perfect for topping hot cocoa or making a midweek dessert feel extra-special.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Leftover whipped cream? Just freeze it! This method is perfect for topping hot cocoa or making a midweek dessert feel extra-special.", "recipe.recipe_prep_time": "", "recipe.recipe_cook_time": "", "recipe.yield": "", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "133": { "recipe_x_author_image.id": 133, "recipe.id": 273, "recipe.ts": "2017-09-25 03:06:28", "recipe.title": "How To Make Jam in the Microwave", "recipe.ingredient": "2 to 3 cups berries or diced fruit 1/4 to 1/2 cup sugar, honey, or other sweetener 1 to 2 tablespoons lemon juice, to taste Equipment: 8-cup glass measuring cup or microwave-safe mixing bowl Heat-proof spatula Oven mitts Half-pint canning jars or other small refrigerator container, for storing", "recipe.recipe_intronote": "You can also cook this small batch of jam on the stove-top. Simmer gently over medium heat, stirring occasionally, for about 15 minutes or until it reaches a loose jam consistency.", "recipe.recipe_method": "1 Prepare the fruit: Remove all seeds, cores, pits, or other non-edible parts. Peels can be left or removed. Cut larger fruits like peaches and strawberries into small pieces. Berries can be left whole. 2 Macerate the fruit and sugar: Toss the prepared fruit with 1/4 to 1/2 cup of sugar or other sweetener and 1 to 2 tablespoons of lemon juice (to taste) in an 8-cup glass measuring cup or microwave-safe mixing bowl. If you're using berries, lightly mash them to release their juices. Let the fruit macerate for at least a half an hour, until the sugar is dissolved and the fruit looks syrupy. 3 Microwave for 10 minutes, stirring halfway: Microwave the fruit, uncovered, at full power for 5 minutes. The fruit juices will bubble up as the fruit cooks, quadrupling in volume. Carefully remove the bowl using oven mitts (the glass will be hot), and stir the fruit. It will look quite loose and liquidy at this point. Return to the microwave and cook another 5 minutes. 4 Stir the fruit again: Remove the fruit from the microwave with oven mitts and stir it again.The jam will probably still look fairly syrupy at this point. Mash the fruit against the sides of the bowl if you'd like a smoother texture, or leave it as is for a chunkier texture. 5 Continue to microwave in 2 to 3 minute intervals. Stir the jam between each interval and continue cooking until the liquid concentrates to a sticky syrup that coats the back of the spatula and falls in heavy drips back into the bowl. Don't worry if the jam still seems a little loose at this point; it will set more firmly as it cools. Total cooking time is usually around 15 minutes for most fruits. If you're unsure whether the jam ready, it's best to err on the side of caution. Over-cooking can cause the jam to crystallize and harden. If the jam still seems loose after it cools, return it to the measuring cup and cook it a few more minutes. 6 Cool and store the jam: Transfer the jam to a canning jar or other storage container. Let it cool, uncovered, on the counter. Once cool, cover and store in the refrigerator for several weeks or freeze for up to 3 months.", "recipe.recipe_description": "This one goes out to all of you who really want to make jam, but just lack the time, energy, counter space, or mental fortitude for a large canning project. Microwave jam is ready in under 20 minutes and makes one perfect little jar of jammy goodness. Here’s everything you need to know. When I first stumbled upon Elise’s recipes for Microwave Strawberry Jam and Microwave Fig Jam, I thought, “No way.” No way that making jam could be that easy. No way that it could be as good as “real” jam. Consider me a convert. I have now tried this microwave method with blueberries, peaches, and strawberries, and the results have been nothing short of jam heaven. This jam is just as sweet and spoonable as any other homemade or store-bought jam. You can spread it on toast, swirl it into ice cream, or just eat it straight from the jar. No judgment. This jam is ideal for whenever you have a few fruits going soft on the counter or if you scored an extra pint of berries at the farmers market. Two to three cups of chopped fruit or berries will give you about a cup of jam. Since we’re not actually canning this jam – it goes straight into the fridge – you can use any kind of sugar you prefer. Regular sugar, honey, brown sugar, agave, and maple syrup all work well. Between 1/4 cup to 1/2 cup is usually enough to sweeten the fruit and give it a good jammy texture. The microwave is really a perfect tool for making a small batch of jam like this. It cooks down a few cups of fruit very quickly and efficiently, making a concentrated jam in about 15 minutes of cook time. The jam will bubble up quite a bit as it cooks and nearly quadruple in volume. Be sure to use a microwave-safe bowl with at least an 8-cup capacity and stir the jam every few minutes. Also, use oven mitts when removing the bowl from the microwave since it will become quite hot. The only truly tricky moment comes in judging when the jam is done. In my experience, 15 minutes of total cooking time is a good average for most fruits. However, the jam will still look a bit syrupy and un-jammy at this point, so the temptation is always to cook it a little longer. My advice is to resist that temptation. The jam is ready when the syrup coats the back of the spatula and falls in big, heavy drips back into the bowl. It will set more firmly as it cools, and cooking it longer can cause the sugar to crystallize and harden. Don’t stress yourself out about it if you’re not sure – just let it cool and see how thick it becomes. If it’s still seems too loose, just stick it back in the microwave and give it another round of cooking. Stash this jam in the fridge or the freezer. It will keep for several weeks in the fridge, or for about three months in the freezer. Tips for Success! Chunky vs. smooth jam: Change up the texture of your jam just by chopping your fruit into larger or smaller pieces. For a smoother jam, you can also puree it before cooking, or mash the cooked fruit against the side of the bowl as you stir. Use an 8-cup capacity, microwave-safe bowl: The jam will bubble up quite a bit and quadruple in size as it cooks, so be sure to use a large bowl. Use oven mitts when moving the bowl from the microwave. Stop cooking when the jam is concentrated, but still syrupy: The jam will still look slightly loose when done, but it will firm up as it cools. Resist the temptation to cook it for longer.", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "Easy microwave jam! Ready in under 20 minutes. Strawberry jam, peach jam, blueberry jam, or any other fruit jam you like.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Easy microwave jam! Ready in under 20 minutes. Strawberry jam, peach jam, blueberry jam, or any other fruit jam you like.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "15 minutes", "recipe.yield": "1 to 1 1/2 cups of jam", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "134": { "recipe_x_author_image.id": 134, "recipe.id": 274, "recipe.ts": "2017-09-25 03:06:33", "recipe.title": "How To Make Cold Brew Coffee", "recipe.ingredient": "1 cup (4 ounces / 113 grams) whole coffee beans 4 cups water Special Equipment Coffee or spice grinder 1 1/2 quart (or larger) glass, ceramic, or plastic container (I use a 2-quart canning jar) Small strainer Cheesecloth or cotton flour sack cloth (I like these) Bottle or jar, for storing your cold-brew", "recipe.recipe_intronote": "If you normally have your coffee ground when you buy it, ask for it to be ground on a coarse setting. You'll need a scant cup (or 4 ounces) for this recipe. You can also make cold-brew coffee in a French press. Steep the coffee overnight, then press to separate the grounds from the coffee. Transfer the coffee to a bottle or jar for longer storage.", "recipe.recipe_method": "1 Coarsely grind the coffee: Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds. 2 Combine the coffee and the water: Transfer the coffee grounds to the container you're using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water. 3 Steep overnight: Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same. 4 Strain the coffee: Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer. 5 Store the coffee: Transfer the coffee to a small bottle or jar and store in the fridge for up to a week. 6 Serve the coffee: Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave.", "recipe.recipe_description": "If you crave a good iced coffee in the summer, but loathe the way so many end up tasting watery or overly bitter, then there’s only one solution: cold brew coffee. This method guarantees a smooth and icy cup, every time. Making cold brew coffee is no great secret, nor does it require the ninja-level skills of a trained barista in order to master. You don’t even need much special equipment beyond a large container for making the coffee and a strainer. Here’s how it works: Grind the coffee coarsely, which you can do yourself at home or wherever you buy the beans. Combine the grounds with water, then let it steep overnight, or for around 12 hours. During this time, the coffee slowly infuses into the water, creating a strong, concentrated brew. Strain the next morning, and you’re ready to go. This coffee-making method has a few things going for it. The slow infusion pulls all the great coffee flavor from the beans (and, yes, the caffeine – not to worry!), but leaves behind most of the compounds that can make coffee taste bitter and sour. Cold brewed coffee is incredibly smooth and almost sweet-tasting. Perfect for iced coffee. You can also adjust the concentration of your cold brew coffee, making it stronger or less strong to suit your taste. Start with one cup of beans steeped in four cups of water. This will make a fairly concentrated coffee on its own, but it’s perfect for pouring over ice or mixing with milk – or both. If that ratio of beans to water isn’t quite to your taste, adjust it up or down until you hit the perfect balance for you. I also really love that this method for making coffee actually saves me time in the morning. I make a big batch over the weekend, starting it on Saturday or Sunday night and straining it the next morning, and then stash it in the fridge for an easy coffee fix all week long. Cold brewed coffee can be served iced or piping hot, dealer’s choice. You follow the same method for making the coffee either way, and then either serve it over ice or warm it up in the microwave for a hot cup. When warming it for hot coffee, I often add a splash of water to dilute the coffee before warming. But this, again, is a matter of personal taste. Ready to give cold brew coffee a try? Below is everything you need to know to make your own batch at home. Tips for Success Make sure your beans are coarsely ground: Beans that are ground to a sandy powder, like for drip coffee, can result in an over-infused coffee and make the strained coffee gritty and muddy. Your beans should look like coarse cornmeal, or even slightly rougher. Use filtered water, if possible: This is just good coffee advice in general, really. Your cup of coffee will have a cleaner, sweeter flavor if you use filtered water to make it. Steep for at least 12 hours: It’s fine to cut this time a little short, but don’t get too stingy. The coffee needs this full time to fully infuse the water. Straining too early can give you a weaker cup of coffee. Also be careful of over-steeping, which can start to extract some of those bitter flavors we’re hoping to avoid. I’d say not to steep for more than 15 hours or so. Chill your cold brew with coffee ice cubes: Want a totally undiluted coffee experience? Make coffee ice cubes to chill your iced coffee!", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "About 3 cups", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "135": { "recipe_x_author_image.id": 135, "recipe.id": 317, "recipe.ts": "2017-09-25 03:07:15", "recipe.title": "Goat Cheese Bacon Pops", "recipe.ingredient": "6 slices bacon 4 ounces goat cheese 4 ounces cream cheese (lower fat is fine here, if you prefer) 1 tablespoon mild honey Pinch dried chili flakes (optional) 1/3 cup dried cherries (cranberries, blueberries, or other tart dried fruit works well, too) 1/2 cup lightly packed fresh herbs (I used parsley and chives) 1/2 cup unsalted pecan halves Special equipment: Appetizer skewers", "recipe.recipe_intronote": "Regular sliced bacon is better than thick-cut bacon for this recipe since it crumbles more easily, but thick-cut is also fine if that's what you normally buy. Packages of goat cheese sometimes go by the name \"chevre\" in the store. Either is fine.", "recipe.recipe_method": "1 Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Drain on a paper towel. This can be done several days in advance; store in the fridge until needed. 2 Make the cheese mix: In a food processor, combine goat cheese, cream cheese, honey, chili flakes (if using), a pinch of salt and a pinch of pepper. Blitz for about 30 seconds, then scrape down the sides of the bowl and pulse a few more times to fully combine. Transfer to a small bowl and freeze for 10 to 20 minutes, until firm but not frozen solid. (The cheese can be mixed up to 2 days in advance; store in the fridge.) 3 Make the bacon topping: While the cheese mix is chilling, clean your food processor to make your filling. Place the dried cherries in the food processor and blend in 1-second pulses until they’re chopped into tiny bits. Add herbs and pulse another 5 or so times. Add bacon and pecans and pulse until the mixture looks crumbly. Do not over-mix or you will end up with bacony nut butter. Transfer coating to a bowl. 4 Roll the cheese into balls: Remove the cheese mixture from the freezer and roll into twelve little balls (a scant tablespoon each). Wetting your hands in cool water helps to cut down on the mess. 5 Roll the cheese balls in the bacon topping: Gently press the coating into the cheese to make it stick. 6 Stick a small stick or skewer into your cheese balls and store in the fridge until you’re ready to serve. The pops are best the day they are made, but will keep just fine in the fridge for several hours before serving.", "recipe.recipe_description": "These goat cheese pops are like your own personal cheese ball. Each bite is the perfect balance of soft cheese, crumbled bacon, and crushed nuts. I’ve made these goat cheese lollipops for many different occasions over the years, from holiday gatherings to cocktail parties. Each time, people ask for the recipe. It’s one of those appetizers that people always remember and request again and again. For me, that’s a sign of success. The “recipe” couldn’t be easier. Just blend fresh goat cheese and cream cheese with a little bit of honey (for a touch of sweetness). Then roll the cheese into balls and coat each one with a crunchy, wildly flavorful mix of bacon, pecans, dried cherries, and herbs. The dried cherries can easily be replaced with dried cranberries or blueberries – heck, you could even do dried apricots or figs, if you like! Pistachios are also a fabulous alternative to the pecans, and they look beautiful too. You can cook the bacon several days in advance and mix the cheese up to two days in advance. Be sure to keep everything cold until you’re ready to assemble. Then store the assembled pops in the fridge until the moment before you serve them. This recipe is easily doubled for a crowd. These goat cheese bacon bites are fun and festive – the very definition of entertaining made easy.", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "Easy goat cheese bacon pops! Such a fun and festive appetizer for any party or holiday gathering. Make-ahead. Gluten-free.", "recipe.photography_credit": "Sabrina Modelle", "recipe.recipe_name": "Easy goat cheese bacon pops! Such a fun and festive appetizer for any party or holiday gathering. Make-ahead. Gluten-free.", "recipe.recipe_prep_time": "25 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "1 dozen pops", "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "136": { "recipe_x_author_image.id": 136, "recipe.id": 318, "recipe.ts": "2017-09-25 03:07:18", "recipe.title": "Golden Cheddar Cheese Crisps", "recipe.ingredient": "6 ounces sharp cheddar (about 2 cups grated) 1/4 cup all-purpose flour 1 teaspoon paprika 1/8 teaspoon baking powder Pinch of cayenne pepper, to taste (optional) 1 tablespoon unsalted butter, at room temperature 1 tablespoon black sesame, poppy, coriander, or cumin seed", "recipe.recipe_intronote": "If you'd like, you can substitute another semi-hard cheese for the cheddar, like Swiss or Gruyere. The crisps are best the day they are made. If they've gone a little soft, just pop them back in the oven for a few minutes to warm them up before serving. They will re-crisp as they cool.", "recipe.recipe_method": "1 Heat the oven to 350F. Line two baking sheets with parchment paper. Using the large holes of a grater, grate the cheese. 2 Make the crisp mix: In a bowl, combine the flour, paprika, baking powder, and cayenne. Add the butter, and mix with a fork or your fingers until blended in. Stir in the seeds. Add the grated cheese and toss with your hands to combine. 3 Form and bake the crisps: Mound tablespoon-size portions of the cheese mixture on the baking sheets, spaced 2 inches apart. Flatten them slightly with the back of the spoon. It's not absolutely necessary, but you can also use a 2-inch round cookie cutter as a mold to keep the cheese tidy if you like. Place the cutter on the baking sheet and drop a spoonful of cheese mix into it. Lift the cutter, level the cheese, and repeat until you have made all the crisps. 4 Bake for 9 to 12 minutes, or until golden. Let the crisps cool completely on the baking sheets. Lift the edge of the parchment to lift the crisps off the baking sheet, then peel them off. Store in an airtight container.", "recipe.recipe_description": "These lacy little crisps are just what you need for an easy and stress-free holiday party. Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves. Be warned, however: It’s impossible to eat just one. These cheese crisps couldn’t be easier to make. Just grate some cheese, add a little flour and spice, and stir in a spoonful of crunchy seeds. You can drop them on a baking sheet with a tablespoon, but a 2-inch round cookie cutter helps keep the unwieldy little shreds of cheese from scattering. Use the cutter like a mold and drop spoonfuls inside. Don’t forget to line the pans with parchment, or you’ll never get the crisps off the baking sheet in one piece. Also be sure to leave a little space between each crisp. When the cheese melts in the oven, the mounds spread and flatten on the pan. Out of the oven, they will crisp as they cool on the pan. You’ll be able to lift and peel them easily off the parchment. I like to add a hefty pinch of spicy cayenne to these, but use your own discretion. You can vary the type of seed you use, too. I often just grab what I have in the cupboard.", "recipe.author": "Sally Vargas", "recipe.date_time": "", "recipe.description": "Lacy, crunchy Golden Cheddar Cheese Crisps! Stress-free easy party appetizer. Ready in under 30 minutes.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Lacy, crunchy Golden Cheddar Cheese Crisps! Stress-free easy party appetizer. Ready in under 30 minutes.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "About 2 dozen crisps", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "137": { "recipe_x_author_image.id": 137, "recipe.id": 321, "recipe.ts": "2017-09-25 03:07:24", "recipe.title": "Buffalo Chicken Dip", "recipe.ingredient": "1 8-ounce package cream cheese, softened 2/3 cup sour cream 2/3 cup mayonnaise 2 cups shredded cheddar or mozzarella 1/2 cup hot sauce, Frank's Buffalo Wing Sauce or any other favorite hot sauce 1 tablespoon dried parsley 1 teaspoon dried dill 3 cloves garlic, minced 1 1/2 teaspoon granulated onion 1 teaspoon salt 1 teaspoon black pepper 1 pound cooked chicken breast, shredded 1/4 cup cilantro, to top Vegetable sticks, crackers, or sliced baguette, to serve Special equipment: 9-inch pie or tart pan, 9-inch square baking dish, or other similarly sized baking dish", "recipe.recipe_intronote": "Make sure your cream cheese has softened to room temperature before making this recipe; this makes it easier to mix with the other ingredients.", "recipe.recipe_method": "1 Warm the oven to 350F with a rack in the middle position. 2 In the bowl of a stand mixer, combine the cream cheese, the sour cream, and mayonnaise. Mix them together until smooth, stopping the mixer to scrape down the sides if necessary. Mix in the cheese, hot sauce, dried herbs, garlic, granulated onion, salt, and pepper. Mix again until completely incorporated. 3 Add the shredded chicken. Mix on low until combined. 4 Bake until bubbly: Pour the mixture into a 9-inch pie pan, 9-inch square baking dish, or other baking dish. Bake for 30 minutes, or until the mixture is bubbling. Sprinkle the cilantro over the top and serve with immediately with vegetable sticks, crackers, or sliced baguette.", "recipe.recipe_description": "It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all. I’m no different. My twist is to skip the bottled ranch dressing and make this dip from scratch. Ranch dressing is so easy to make with basic pantry ingredients, there’s really no need to ever buy the bottled version. This recipe uses a riff on Elise’s Homemade Ranch Dressing, but with sour cream in place of the buttermilk to give the dip a creamier texture. Also, to quickly shred the chicken needed for this recipe, just add your cooked chicken breasts to the bowl of a stand mixer outfitted with a paddle attachment. Turn the mixer on low and shred the chicken to a desired consistency. Place the chicken on a plate and set aside. No need to wash out the bowl before continuing with the recipe. My family takes football season very seriously. But in truth, I’m just there for the food. With this appetizer, I’m ready for kick-off!", "recipe.author": "Megan Keno", "recipe.date_time": "", "recipe.description": "Cheesy Buffalo Chicken Dip! Perfect for a Game Day party or tailgate. 30 minutes.", "recipe.photography_credit": "Megan Keno", "recipe.recipe_name": "Cheesy Buffalo Chicken Dip! Perfect for a Game Day party or tailgate. 30 minutes.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "6 to 8 servinces", "author_image.id": 12, "author_image.ts": "2017-09-25 02:53:24" }, "138": { "recipe_x_author_image.id": 138, "recipe.id": 323, "recipe.ts": "2017-09-25 03:07:30", "recipe.title": "Mozzarella and Tomato Skillet Pita Pizzas", "recipe.ingredient": "4 pita rounds, 8- to 12-inches 1 1/2 pounds fresh mozzarella 4 medium tomatoes, thinly sliced 1 pint mixed cherry tomatoes, halved Olive oil, for sprinkling Salt and pepper, to taste Large handful fresh basil leaves", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Prepare the pita rounds: Use scissors to cut around the edge of each pita to make two thin rounds. Separate the rounds and set them on baking sheet with the rough sides facing up. 2 Cut the mozzarella: Use a thin, sharp knife to slice the mozzarella as thinly as possible. It doesn’t matter if you don’t make even or perfect rounds. 3 Assemble the pizzas: Divide the mozzarella among the pitas. The cheese doesn't need to cover the rounds completely. Add a few slices of the large tomatoes, enough to almost cover the mozzarella. Fill in the gaps with cherry tomatoes. Drizzle with olive oil, then sprinkle with salt and pepper. 4 Cook the pizzas: Heat a cast-iron or other heavy skillet over medium heat for 3 minutes, until a flick of water sizzles and evaporates on contact. Add 1 pizza round and cover the pan. Cook for 3 to 5 minutes, or until the mozzarella melts at the edges. Use a wide metal spatula to lift the pizza out of the pan and transfer to a plate. Cook the remaining pizzas in the same way. (If you have more than one skillet, use them to cook several pizzas at once.) 5 Cut the basil: While the pizzas are cooking, prepare the basil. Stack the leaves on top of each other, then roll them up into a tube. Use a sharp knife to slice the tube thinly across. With your hands, fluff up the basil to separate the shreds. (Alternatively, just tear the basil with your fingers.) 6 Finish and serve: Sprinkle the hot pizzas with a pinch of salt and basil. Serve immediately.", "recipe.recipe_description": "Please welcome guest contributor Sheryl Julian who shares this drop-dead easy way of making pizza in a skillet with pita bread! ~Elise Rather than yeast dough, these skillet pizzas are made on rounds of pita bread, which make an ideal pizza base because they’re thin but sturdy enough to hold toppings. The pizzas take just minutes to assemble and cook, and you don’t even have to turn on the oven. They’re a great option for pizza night when you don’t want to make dough yourself or order take-out. Pitas come in many sizes, from 8 to 12 inches across. Any size will work as long as it fits in your skillet. You’ll need at least one pita for each person. Use kitchen shears to open the pitas and then cut them in half to make two rounds. This makes a thin and crispy crust for your pizza. With the rougher side of the pita facing up, pile the rounds with fresh mozzarella and ripe tomatoes, and then cook your pizzas one at a time in a hot skillet covered with a lid. The pizzas cook best in a heavy skillet. Cast iron is great, but a heavy nonstick pan is fine. Use any lid that covers the pan; it doesn’t have to match the pan or be airtight. If you have two skillets, you can even invert one and use it as the lid! Once the cheese melts, sprinkle the pizzas with finely cut basil and serve right away. The French word for that pretty heap of finely cut basil leaves is “chiffonade,” though you can just tear the leaves with your fingers if a chiffonade feels too fussy for you. Sprinkle the basil over the pies just before serving so the basil stays bright green and aromatic.", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Quick and easy caprese pita pizzas, cooked in a skillet! With tomatoes, mozzarella, basil, and pita bread.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Quick and easy caprese pita pizzas, cooked in a skillet! With tomatoes, mozzarella, basil, and pita bread.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "4 servings (2 rounds each)", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "139": { "recipe_x_author_image.id": 139, "recipe.id": 327, "recipe.ts": "2017-09-25 03:07:36", "recipe.title": "Zucchini-Feta Frittata", "recipe.ingredient": "3 medium zucchini (1 1/4 pounds) 1/4 teaspoon salt 1 large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths 1 tablespoon olive oil 5 large eggs, lightly beaten 1/4 teaspoon freshly ground black pepper 1/4 pound creamy feta, crumbled (about 1 cup) 1 cup Monterey Jack cheese", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Grate the zucchini: Trim the zucchini at both ends. Quarter them lengthwise and cut out and discard the column of seeds on each piece. Use the grating disk on a food processor or a hand-held grater to grate the zucchini. 2 Press the zucchini: Transfer the grated zucchini to a colander set inside a bowl, sprinkling salt between the layers. Set a small plate on top of the zucchini to press it down. Set aside for 15 minutes to drain (or place in the fridge overnight). When ready, squeeze the zucchini with your hands to remove any excess water. 3 Cook the potato: Place the potato pieces in a small saucepan and cover with cold water by about an inch. Bring to a boil, lower the heat to a simmer, and cook for 12 to 15 minutes, or until tender. 4 Mash the potato: With a slotted spoon, transfer the potato to a bowl and mash it with a fork until it is almost smooth. Leave to cool. 5 While the potato cooks and cools, preheat oven to 375F. Use the olive oil to coat the bottom and sides of a 9-to 9 1/2-inch pie pan. Set the pan on a rimmed baking sheet to catch any drips, then place both inside the oven to warm for at least 5 minutes. 6 Combine the frittata filling: Mix the eggs, black pepper, feta cheese, and 3/4 cup of the Monterey Jack cheese into the cooled mashed potatoes. Stir in the drained and squeezed zucchini. 7 Transfer the filling to the pie pan: Carefully remove the hot pie pan and baking sheet from the oven. Pour the zucchini mixture in the hot pie pan, smoothing the top. Sprinkle with the remaining 1/4 cup Monterey Jack cheese. 8 Bake the frittata: Return the pie pan and the baking sheet to the oven and bake for 35 minutes or until the top is brown and the frittata is set in the middle. 9 Cool and serve: Let the frittata cool for 5 minutes before cutting into wedges. Leftover frittata will keep for up to a week in the refrigerator; eat cold or briefly warmed in the microwave.", "recipe.recipe_description": "Please welcome guest contributor, author, and former food editor of the Boston Globe Sheryl Julian who is sharing a fabulous zucchini frittata! ~Elise There aren’t enough dishes in anyone’s repertoire to use up all the zucchini from the garden and at farm stands this time of year. Add this hearty frittata to your list. With its bright green flecks of grated zucchini, this dish can go from brunch table to picnic table to dinner table with ease. Zucchini can be watery, and the best way to remove the excess liquid is to salt the zucchini and squeeze out the liquid before adding it to a filling. To do this, quarter each vegetable along its length, cut out most of the seeds, then shred the firm green edges on a box grater on in a food processor. Layer the shreds in a colander with a sprinkle of salt and then l eave it for at least 15 minutes, or put it in the fridge overnight. Squeeze the excess liquid from the shreds – there will be a lot – before adding them to the eggs and cheese. Instead of cooking the frittata in a skillet and then flipping it onto a platter like a traditional Spanish tortilla, bake it in pie pan and serve it directly from the dish. Baking it in the oven helps the frittata to cook more evenly, especially if you preheat the pie pan along with preheating the oven.", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Easy vegetarian frittata with shredded zucchini, potatoes, feta, and Monterey jack cheese. Makes great leftovers.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Easy vegetarian frittata with shredded zucchini, potatoes, feta, and Monterey jack cheese. Makes great leftovers.", "recipe.recipe_prep_time": "25 minutes", "recipe.recipe_cook_time": "35 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "140": { "recipe_x_author_image.id": 140, "recipe.id": 365, "recipe.ts": "2017-09-25 03:08:27", "recipe.title": "Pasta with Slow Roasted Duck", "recipe.ingredient": "1 pound tagliatelle pasta 1 or 2 slow-roasted duck legs* 4 finely chopped garlic cloves 1/4 teaspoon chopped fresh rosemary (optional) 1 tablespoon butter 1-2 tablespoons duck fat Salt Freshly ground black pepper Lemon zest 1-2 tablespoons lemon juice *To slow roast raw duck legs, first pat them dry. Prick skin all over with needle to help render out fat. Salt all over generously. Place skin side up in a 300°F oven in a casserole dish just small enough to fit them without overlapping. Cook for about 90 minutes or until the skin starts pulling away from the bones and getting crispy. Turn up the heat to 375°F for 15 minutes until duck starts to get light golden brown. Remove from oven and let cool for 15 minutes.", "recipe.recipe_intronote": "Make sure you’ve got everything ready before you start, as this dish comes together fast. Have the water boiling, and give it plenty of salt; you want it to taste of the sea. If you do this right, both the sauce and the pasta will be done at the same time.", "recipe.recipe_method": "1 Put a large pot of salted water on to boil for the pasta (4 quarts of water, 2 Tbsp salt). 2 While the water is heating, pick all of the meat off the slow-cooked duck legs and reserve the skin. Tear the meat and skin into smallish pieces. 3 Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Lower the heat to medium. 4 Put the pasta in the boiling water. Stir it from time to time. 5 Add the garlic and rosemary (if using) to the sauté pan. Cook for a minute, or until fragrant and just beginning to brown at the edges, then remove from heat. 6 Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Return the heat to medium. Toss the pasta in the sauté pan, making sure it is well coated. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want. Serve immediately with the lemon zest sprinkled on top.", "recipe.recipe_description": "Guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook shares one of his favorite pasta dishes. Sensuous and savory, this simple pasta and duck recipe is perfect for a romantic dinner. ~Elise This is one of my favorite things to do with duck confit or the easier, slow-roasted duck version of it. This is a sumptuous pasta dish that has its origins in old Venice, where it was done with the Italian version of preserved duck. Despite this, it is an easy dish to make – the only tricky part is getting the garlic browned but not burned. Traditionally this is served with tagliatelle, a long, flat pasta both wider and thinner than the more familiar linguine. Could you use another shape? You bet. Don’t go too thin or too thick – angel hair or ziti aren’t right for this dish.", "recipe.author": "Hank Shaw", "recipe.date_time": "", "recipe.description": "Classic Venetian pasta dish with duck confit or slow roasted duck, garlic, rosemary, and lemon.", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "Classic Venetian pasta dish with duck confit or slow roasted duck, garlic, rosemary, and lemon.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "Serves 4.", "author_image.id": 1, "author_image.ts": "2017-09-25 02:40:51" }, "141": { "recipe_x_author_image.id": 141, "recipe.id": 366, "recipe.ts": "2017-09-25 03:08:31", "recipe.title": "Easy Duck Confit", "recipe.ingredient": "Duck legs (at least one per person) Salt", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Pat the duck legs dry with paper towels. Find a needle or a very pointy knife and prick the skin of the duck all over. Focus on the skin that covers fat. Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh. You are doing this to give the fat that lies under the skin a place to seep out – if you don’t do this, it will be far more difficult to get crispy skin. 2 Salt your duck legs well, more than you think you ought to, actually. Let them rest at room temperature for at least 20 minutes and up to an hour. Don’t worry, they’ll be fine. 3 Put the duck legs in a small casserole, skin side up. How small? You want it just big enough to hold the legs. Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping. 4 Put the casserole in the oven and heat it to 300°F (150°C); if you have a digital oven, you could even go down to 285°F (140°C). Do not preheat the oven. You want to cook the duck as gently as possible. Walk away and watch football, go shopping, read a book or something. How long? Every duck has a different level of fat, so I can’t tell you exactly. But it will be at least 90 minutes, and two hours is better. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy. 5 When the skin is starting to look crispy, turn up the heat to 375°F (190°C). Check after 15 minutes. You’re looking for a light golden brown. If you missed some spots with the needle and there are places where the skin won’t crisp that’s OK—better that than burnt skin elsewhere. 6 Remove from the oven and let cool for 10-15 minutes before eating. Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny. I strain the fat through cheesecloth, but you really only need to do this if you are saving the fat for several weeks or months; strained, it will keep for 6 months tightly covered in the fridge. Well wrapped, the duck meat itself will last up to 2 weeks in the fridge. What to do with your lovely duck legs? Why eat them. You can just gnaw on the legs and let the luscious fat dribble down your chin, or pick off the skin and eat it—it is hard to re-crisp it later—and then strip the meat from the bones and use it in a salad, with beans or rice, or in with pasta.", "recipe.recipe_description": "Please welcome guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook as he shares his method for making a quick and easy duck confit. So outrageously good! ~Elise Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin. It’ll roll your eyes back it’s so good. Real confit takes more than a day to make. But I have a work-around that takes just a little more than two hours, and is nearly as good. And it’s easy – I mean super easy. Get yourself duck legs. Goose legs work fine, but they are hard to find not already attached to a goose; you can buy duck legs separate from the duck. You will want at least one per person, but two per person is better. You may have to have your butcher order them. Specialty grocers may have them fresh or frozen.", "recipe.author": "Hank Shaw", "recipe.date_time": "", "recipe.description": "A quick and easy method for making duck confit (2 hours versus 2 days).", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "A quick and easy method for making duck confit (2 hours versus 2 days).", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "1 hour, 45 minutes", "recipe.yield": "", "author_image.id": 1, "author_image.ts": "2017-09-25 02:40:51" }, "142": { "recipe_x_author_image.id": 142, "recipe.id": 369, "recipe.ts": "2017-09-25 03:08:38", "recipe.title": "Make-ahead Frittata Squares with Spinach, Tomatoes, and Feta", "recipe.ingredient": "Butter (for the baking dish) 2 tablespoons olive oil 1 pint cherry tomatoes 1 bunch scallions, thinly sliced 5 ounces (about 3 1/2 packed cups) baby spinach leaves 1/2 cup whole milk 1/2 cup sour cream 12 large eggs 3/4 teaspoon salt, divided 1/8 teaspoon freshly ground black pepper 1 cup (about 5 ounces) crumbled feta cheese 3 tablespoons chopped fresh parsley Special Equipment: 2-quart glass or ceramic baking dish (8x8 square or 7x11 rectangular)", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Preheat the oven to 350F. Butter a 2-quart baking dish. 2 Cook the vegetables: In a large skillet over medium heat, heat the olive oil. Add the tomatoes and cook, stirring often, for 2 minutes, or until just starting to soften but not yet falling apart. Transfer to a separate dish and set aside. Add the the scallions to the pan and cook for about 1 minute, or until softened. Stir in the spinach and 1/4 teaspoon of salt. Cook, stirring often, until the spinach wilts. Remove the pan from the heat and cool for a few minutes. Stir in the crumbled feta cheese. 3 Whisk egg mixture: In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs, 1/2 teaspoon of salt and pepper. 5 Assemble and bake the frittata: Transfer the tomato and spinach filling into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley. Bake for 40 to 45 minutes, or until the eggs are set. You can check with a paring knife inserted in the middle; the eggs should be set and no longer be runny. 6 Serve: Cool the frittata for at least 10 minutes, and cut into 9 servings. Store leftovers in the refrigerator for up to a week, and reheat in the microwave.", "recipe.recipe_description": "Think of frittata as an Italian cousin to the French omelet, with a few notable differences. Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together from the start and then bake them together in one dish. It’s a little like an open-faced omelet that can feed the whole family! Frittatas are usually cooked on top of the stove, and either flipped over in the skillet or finished in the oven. To make life easier, I’ve taken some liberties and eliminated the stovetop flipping step. With this recipe, all the ingredients go into a baking dish and then straight into the oven. The preparation itself is quick – just quickly cook the filling ingredients and mix them into the eggs – while the time in the oven is a bit longer. Slow and gentle oven-cooking helps bring out the best texture in the frittata. One other advantage of a baked frittata is that it can be made ahead, and individual squares can be reheated in the microwave for an easy grab-and-go breakfast. With eight servings from the pan, you have breakfast for the whole week! This also makes a stellar make-ahead brunch recipe. Just add a salad, some crusty bread, and a bowl of fruit and you are ready to relax when guests arrive.", "recipe.author": "Sally Vargas", "recipe.date_time": "May 31, 2017", "recipe.description": "This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "45 minutes", "recipe.yield": "9 squares", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "143": { "recipe_x_author_image.id": 143, "recipe.id": 370, "recipe.ts": "2017-09-25 03:08:39", "recipe.title": "Ham and Egg Bakes", "recipe.ingredient": "2 tablespoons butter (28 g), at room temperature 1 tablespoon canola oil 3/4 cup (205 g) canned diced fire-roasted or plain tomatoes, with juices 1 cup (150 g) chopped or shredded ham 1/4 teaspoon (1 1/4 g) salt, and a few more pinches 1/4 teaspoon ground (1 1/4 g) pepper, and a few more pinches 6 large eggs 2 tablespoons (29 ml) heavy cream 2 tablespoons chopped fresh parsley 6 slices white or whole-wheat bread Special equipment: 6 ramekins or custard cups (each 1/2 cup, 125 ml capacity) Roasting pan or other baking dish large enough to hold all the cups.", "recipe.recipe_intronote": "This recipe can be easily scaled up or down depending on how many people you are serving. You can even just make one ramekin at a time. If you don't have ramekins, widemouth half-pint canning jars will also work.", "recipe.recipe_method": "1 Heat the oven to 350F. Butter the insides of each ramekin generously. 2 Warm the tomatoes and ham: In a skillet, heat the oil and add the tomatoes, salt, and pepper. Cook, stirring, for 1 minute. Add the ham and cook, stirring, for 1 minute more, until both the tomatoes and ham are warmed through. Divide the warm ham mixture among the baking dishes. 3 Prepare the eggs: Set the cups in the roasting pan and bring a kettle of water to a boil. Break one egg into each cup. Sprinkle a pinch each of salt and pepper over top. Divide the cream among the eggs, adding 1 teaspoon to each. 4 Bake the eggs: Pour the boiling water into the roasting pan until the water comes halfway up the sides of the dishes. Be careful not to splash any water into the ramekins with the eggs. Carefully transfer the pan to the oven. Bake the eggs for 18 minutes or until the tops look set but still jiggle slightly. The eggs will continue cooking for a couple of minutes after they come out of the oven. 6 Toast the bread while the eggs bake. 7 Serve the eggs right away: Lift each cup from the water and wipe the bottoms dry before serving. Sprinkle with parsley and serve with toast.", "recipe.recipe_description": "Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that’s so much fun to eat. Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast! Baked eggs and ham is not from Dr. Seuss, though they’re cute enough to have been! Dip your spoon into the soft yolk of the egg and after a few bites, you’ll find the ham in the bottom of the dish. It adds a smoky note, underscored by fire-roasted canned tomatoes. Before you bake the eggs, add a teaspoon of cream on top of each egg. This creates a creamy blanket to help keep the yolks runny. I’ve also sometimes added a very thin slice of fresh goat cheese or a light sprinkle of grated cheese instead of the cream. Set the dishes in a roasting pan and pour boiling water into the pan so the ramekins are nestled in a hot bath. This water bath helps the eggs cook more evenly and gently in the heat of the oven. The eggs are done when they’re set on top but still jiggle a little. Eggs are the great chameleons in the kitchen. They change with the tiniest flourish. Hey, you can even tint them green! Then they’ll be right at home with Dr. Seuss.", "recipe.author": "Sheryl Julian", "recipe.date_time": "April 17, 2017", "recipe.description": "Individually baked eggs with ham! Great for using up leftover Easter or Christmas ham. Serve with toast!", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Individually baked eggs with ham! Great for using up leftover Easter or Christmas ham. Serve with toast!", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "25 minutes", "recipe.yield": "6 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "144": { "recipe_x_author_image.id": 144, "recipe.id": 371, "recipe.ts": "2017-09-25 03:08:42", "recipe.title": "Easy-Peel Hard Boiled Eggs in the Pressure Cooker", "recipe.ingredient": "Large eggs, cold from the fridge -- at least 1 egg or as many as will fit in a single layer in your pressure cooker Special equipment: Stovetop or electric pressure cooker (I use a 6-quart Instant Pot) Metal steamer basket or silicone steamer basket", "recipe.recipe_intronote": "Check your pressure cooker manual for the minimum requirement of liquid in the pot, and add at least that amount. If no instructions are given, add 1 inch of water. If your pressure cooker didn't come with its own steamer basket, you can use a standard metal or silicone steamer basket in its place. (If you don't have a steamer basket, you can skip it, but you may get a greater number of cracked eggs.) Avoid stacking eggs on top of each other since this can also lead to more cracked eggs. If you need to cook more eggs than will fit in a single layer, I suggest cooking multiple batches.", "recipe.recipe_method": "1 Prepare the pressure cooker: Place a steamer basket in the bottom of your pressure cooker. Add 1/2 to 1 inches of water (1 to 2 cups) to the pressure cooker (check your pressure cooker manual for minimal liquid amounts). The water level should be just below the steamer basket. 2 Add all the eggs: Use cold eggs, straight from the fridge. You can cook as many eggs as you like at one time, but be careful of wedging eggs too firmly against one another or stacking eggs on top of each other since these can cause eggs to crack. 3 Bring the pot up to pressure: Close the lid on the pressure cooker and make sure the steam valve is set to the \"sealed\" position. Set the pressure to high and set the timer for 4 minutes for electric pressure cookers (3 minutes for stovetop). The pressure cooker will take 5 to 10 minutes to come to full pressure and then being cooking. Cooking time begins once the cooker has come to pressure. 4 Let the pressure release naturally for 5 minutes. After cooking is done, let the pressure cooker sit for 5 minutes with the lid on and the steam vent \"sealed\" to allow steam to begin releasing naturally. (If you're using a stovetop pressure cooker, remove it from heat.) 5 Quick-release the remaining pressure: After 5 minutes of natural release, flip the steam valve to \"venting\" and quick-release any remaining pressure. 6 Cool the eggs. Transfer the eggs to a bowl of cold water to cool (add ice for more rapid cooling, but ice isn't necessarily for making easy-peel eggs). Change out the water as it warms until the eggs are cool, then refrigerate the eggs until needed.", "recipe.recipe_description": "Like many of you, I abandoned the dream of finding one surefire method for making consistently perfect hard boiled eggs some time ago. After trying a few too many “foolproof” tricks with spotty results, I relegated easy-peel eggs to the same category as unicorns and cheap airfare: nice to fantasize about, but if they were truly real, you’d think we’d have heard about it by now. But that’s the thing about myths — just when you’ve thrown your hands in the air and walked away, something new comes along to rekindle your hope. Like Fox Mulder, we want to believe. For me, that something new was my pressure cooker and a friend’s improbable suggestion that I try using it to make a batch of eggs. Just like that, the dream was alive again. I’ve actually been sitting on this revelation for a few months now just because I didn’t trust the evidence of my own eyes: Two eggs or a dozen, fresh eggs or weeks old, white eggs or brown eggs, it didn’t matter. The shells slipped easily off each time, leaving a smooth and pristine hard boiled egg. There are a few theories for why this is. Some say that, similar to steaming eggs, the pressure cooker forces steam inside the egg’s shell during cooking, causing it to separate from the egg white. Alton Brown’s theory is that it’s more about the rapid temperature change inside the sealed pot. Either way, it works. Making hard-cooked eggs in the pressure cooker is the only method I’ve found that has worked for me every single time. I based my eggs on the popular “5-5-5” method for hard-cooked eggs in the Instant Pot. The idea is to put your eggs into a steamer basket and seal them inside your pressure cooker along with a cup or so of water. It takes about five minutes for the cooker to come up to high pressure, five minutes to cook the eggs, and then five minutes of natural pressure release before removing the eggs from the cooker — hence the “5-5-5” method. I found that this basic formula worked just fine, though it typically takes my pressure cooker closer to 10 minutes before fully pressurizing. I also decided that I like the texture of 4-minute eggs better than 5-minute eggs. At four minutes, the whites are firm but soft and the yolk is cooked through but still creamy; at five minutes, I felt like the whites started to become rubbery and the yolk was a little chalky. Give it a try both ways and see which you prefer. Also, for those of you with stovetop pressure cookers, I recommend a quicker 3-minute cook time. Stovetop pressure cookers can reach a higher pressure than electric cookers and tend to cook food more quickly. (For reference, a friend of mine tested this recipe with her stovetop pressure cooker and her verdict was that 4-minute eggs were fine, but tasted slightly overcooked.) The only un-perfect thing about this way of hard boiling eggs is that, every so often, one of the eggs will crack its shell during cooking. When this has happened to me, it’s usually been during the 5 minute “natural release” period after the eggs are already cooked, so the crack is only superficially cosmetic. Not ideal if you’re planning to dye a bunch of Easter eggs, of course, but perfectly fine for deviled eggs. If your eggs seem to be cracking more often, or are cracking earlier during cooking before the whites are set, try cooking them at low pressure instead of high pressure. My own tests at low pressure gave inconsistent results, but every pressure cooker is a little different and you might have better luck with yours. The jury is still out on unicorns and affordable airfare, but easy-to-peel eggs, at least, are real. Don’t have a pressure cooker? Try steaming your eggs on the stovetop!", "recipe.author": "Emma Christensen", "recipe.date_time": "April 11, 2017", "recipe.description": "Hard boiled eggs that are easy to peel? Use your pressure cooker! Perfect, easily peeled eggs every time.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Hard boiled eggs that are easy to peel? Use your pressure cooker! Perfect, easily peeled eggs every time.", "recipe.recipe_prep_time": "", "recipe.recipe_cook_time": "4 minutes", "recipe.yield": "1 to 12 eggs", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "145": { "recipe_x_author_image.id": 145, "recipe.id": 376, "recipe.ts": "2017-09-25 03:08:45", "recipe.title": "Ham and Cheese Breakfast Casserole", "recipe.ingredient": "Butter (for the dish) 1 loaf sliced white toasting bread 3/4 pound mild cheddar, grated 8 small tomatoes, or 16 cherry tomatoes, thinly sliced 1 thick slice (3/4 pound) flavorful baked ham, cut into 1/4-inch dice (About 2 1/2 cups diced) 10 large eggs 3 cups whole milk Salt and pepper, to taste", "recipe.recipe_intronote": "Look for loaves of bread at the store marked \"toasting.\" These are generally firmer than other loaves of white sandwich bread. (And if you can't find toasting bread, just buy sandwich bread that seems fairly firm and substantial.) If the tomatoes at the store don't look ripe, it's fine to skip them for this recipe. You can substitute another melting cheese in place of the cheddar, if you want, like Swiss cheese or Monterey jack.", "recipe.recipe_method": "1 Prepare the bread: Butter a deep 9-by-13-inch baking dish. Cut the bread slices on a diagonal to make large triangles. Fit as many triangles as you can in the bottom of the dish, cutting smaller pieces to wedge between the larger ones, if necessary, to completely cover the bottom. 2 Begin layering the casserole: Sprinkle the bottom layer of bread with half the cheese. Lay half the tomato slices here and there over top, and sprinkle with half the ham. Add another layer of bread, again cutting smaller pieces, if necessary, to make a solid layer. Sprinkle with all but 2 tablespoons of the remaining cheese, and the remaining tomatoes and ham. Cover with a third layer of bread. (You may have a few slices of bread leftover.) 3 Whisk together the eggs and milk: In a bowl, beat the eggs, milk, and a generous pinch of salt and pepper. Pour the mixture carefully over the bread. With your hands, press the bread into the egg mixture. Sprinkle the remaining 2 tablespoons cheese over top. 4 Cover and refrigerate. Refrigerate for at least 12 hours, or for up to 48 hours. 5 When ready to bake, let the dish sit at room temperature for 30 minutes. Heat the oven to 375F. Remove the plastic wrap from the dish and set it on a large rimmed baking sheet to catch any drips. 6 Bake the casserole for 55 to 60 minutes, or until it is puffed and golden brown and cooked through in the middle. A thermometer inserted into the center of the dish should register 160F. If the casserole needs to cook longer, cover it loosely with foil and continue cooking for 5 to 10 minutes. 7 Let the casserole sit for 5 minutes before cutting into squares.", "recipe.recipe_description": "Put four favorite breakfast ingredients – ham, eggs, cheese and bread – into one dish and you have the perfect morning wake-up call for a house full of guests. Depending on what part of the country you’re from, you might think of this as savory bread pudding, breakfast strata, or breakfast casserole. No matter what you call it, this hearty make-ahead breakfast has everything going for it! This casserole is made by layering triangles of white bread in a dish with diced ham, sliced tomatoes, and grated cheese. Pour some eggs whisked with milk over top, then send it to the fridge overnight. What happens as the casserole sits is like magic. The bread absorbs all the liquid, like a sponge. When baked, the top forms a delicious eggy crust while the middle stays soft and chewy. It’s rich with tomatoes and melted cheese, and a little smoky from the ham. Squares of this casserole slice neatly and lift from the pan cleanly. The individual layers look so impressive when served!", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Make-ahead ham and cheese breakfast casserole! Just bread, cheese, tomatoes, ham, eggs, and milk. Feeds a crowd.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Make-ahead ham and cheese breakfast casserole! Just bread, cheese, tomatoes, ham, eggs, and milk. Feeds a crowd.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "1 hour", "recipe.yield": "10 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "146": { "recipe_x_author_image.id": 146, "recipe.id": 377, "recipe.ts": "2017-09-25 03:08:47", "recipe.title": "Sour Cream and Bacon Deviled Eggs", "recipe.ingredient": "12 large eggs 1/2 cup full-fat sour cream 1 to 2 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/4 to 1/2 teaspoon granulated garlic 3 to 4 strips of bacon 1 1/2 tablespoons chopped chives Ground paprika, to garnish", "recipe.recipe_intronote": "I use granulated garlic in this recipe because it mixes better into the egg yolk mixture and it doesn’t have the raw bite of freshly minced garlic. If you don’t have granulated garlic or garlic powder on hand, I would mix in 1/2 to 1 full tablespoon of minced onions instead.", "recipe.recipe_method": "1 Steam the eggs: Fill a pot with 1 to 1 1/2 inches of water. Place a steamer basket inside and bring water to a boil. Once the water boils, turn off the heat. Carefully place 6 eggs into the steamer basket. Cover the pot and return the heat to medium-high. Let the eggs steam for 15 minutes. Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs. (Get the step-by-step tutorial for making steam-cooked eggs here.) 2 Let the eggs sit in the ice water for 30 minutes: You may need to add more ice cubes if the heat from the first batch of cooked eggs melts the ice cubes and warms the water. 3 Peel the eggs and slice each egg in half. Scoop out the egg yolks and place them in a bowl. 4 Make the deviled egg filling: Using a fork, smash the yolks into small pieces. Add the sour cream, mustard, salt and granulated garlic and mix until you get a smooth mixture. Taste the filling and adjust the seasonings to your liking. Set the filling aside as you cook the bacon. 5 Cook the bacon: Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness. I usually cook mine for 5 to 6 minutes, until I see some browning on the bacon strips. Use tongs to remove the bacon from pan and onto a plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool enough to handle, chop or crumble bacon strips into small pieces. 6 Fill the deviled eggs: Fill a zip-top sandwich bag with the egg yolk mixture. Snip off one of the bottom corners and pipe the egg yolk mixture into the egg white halves. If you don’t have a sandwich or piping bag on hand, you can also just spoon in the egg yolk mixture into the egg white halves. 7 Sprinkle each egg with chives, paprika, and bacon bits. Serve immediately. Deviled eggs can also be refrigerated for a few hours before serving, but are best served the day they are made.", "recipe.recipe_description": "I know that many of you are familiar with classic deviled eggs made with mayo and mustard. But have you ever tried sour cream deviled eggs before? They’re so good! I don’t usually keep mayo around the house, so I decided to try making a batch with sour cream instead. The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor. I topped off my creation with a sprinkling of bacon and chives, which take the flavors of the deviled eggs to whole different level. Bacon makes everything better, right?! To cook the eggs, I use Elise’s method of steaming the eggs in a pot. It’s one of my favorite ways to cook hard boiled eggs because the egg shells peel off quite easily. If you prefer cooking hard boiled eggs the traditional way, check out this step-by-step tutorial on how to make the perfect hard boiled eggs. Also, if you prefer your deviled eggs with mayo, feel free to swap half of the sour cream for mayo or any amount that suits your taste.", "recipe.author": "Lisa Lin", "recipe.date_time": "", "recipe.description": "These deviled eggs are made with sour cream instead of mayonnaise! Topped with bacon and chives. Great party appetizer!", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "These deviled eggs are made with sour cream instead of mayonnaise! Topped with bacon and chives. Great party appetizer!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "147": { "recipe_x_author_image.id": 147, "recipe.id": 379, "recipe.ts": "2017-09-25 03:08:52", "recipe.title": "Vegetable Shakshuka with Pesto", "recipe.ingredient": "4 plum tomatoes, cored and cut into 8 pieces 1 medium beefsteak tomato, cored and cut into 8 pieces 2 tablespoons olive oil 1 bunch scallions, trimmed and thinly sliced 1 medium clove garlic, chopped 1/8 teaspoon black pepper 1/8 teaspoon crushed red pepper 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 cup water, or more if needed 1 yellow pattypan squash, 1 medium summer squash, or 1/2 golden zucchini 4 large eggs 3/4 cup pesto, homemade or store-bought Handful of fresh basil leaves, for garnish (optional) Baguette or thick slices of bread, to serve Equipment: A blender or food processor", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Blend the tomatoes: Blend the plum and beefsteak tomatoes in a blender or food processor until they are saucy (you should have about 3 cups). 2 Cook the tomato sauce: Heat the olive oil in a large sauté pan over medium heat. Add the scallions and cook, stirring often, for 5 minutes. Add garlic, salt, black pepper, red pepper, cumin, and paprika. Cook, stirring, for 1 minute more. Add the tomatoes and cook, stirring, for 2 minutes or until they stop sizzling. Add 1/4 cup of water. Lower the heat and simmer the sauce for 5 minutes. If the mixture seems dry, add more water, 1 tablespoon at a time. 3 Prepare the squash or pattypan: Trim top and bottom from the quash and cut into quarters. If using a yellow squash or zucchini, remove the column of seeds from the center (the pattypan has fewer seeds, so it’s OK to leave them in). Very thinly slice the vegetables. 4 Add the squash to the tomato sauce. Stir well and continue cooking for 5 minutes, or until the vegetables are tender. Add more water, if needed. 5 Cook the eggs: Break each egg into its own individual cup. Use the back of a spoon to make 4 indentations in the tomato mixture, then carefully pour one egg to each indentation, being careful not to break the yolk. Cover the pan and cook over medium heat for 8 minutes or until the whites are set (the yolks will still be runny). 6 Serve: Garnish the dish with dabs of pesto and fresh basil leaves. Serve straight from the pan to individual dishes.", "recipe.recipe_description": "Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce. In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal. I use two kinds of tomatoes in my shakshuka: plum tomatoes, because their flesh is so meaty, and a beefsteak tomato for its flavor and juiciness. Whir them in a blender or food processor and then simmer into a sauce with sautéed scallions and garlic. At this point, you can add what you have available: spinach leaves, coarsely chopped if they’re large; fennel, shaved into strips; or something golden, like pattypan squash, summer squash, or golden zucchini, very thinly sliced. The extra vegetables make the tomato sauce substantial and chunky. When it’s time to poach the eggs in the sauce, use the back of a spoon to create four shallow indents for the eggs to sink into. They’re finished when the whites are just set, but the yolks are still runny. Garnish with dabs of pesto and fresh basil leaves.", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Summer Vegetable Shakshuka! Poached eggs in a rich tomato and vegetable sauce with pesto. Serve for brunch or light dinner.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Summer Vegetable Shakshuka! Poached eggs in a rich tomato and vegetable sauce with pesto. Serve for brunch or light dinner.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "4 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "148": { "recipe_x_author_image.id": 148, "recipe.id": 380, "recipe.ts": "2017-09-25 03:08:55", "recipe.title": "Frittata with Potatoes, Red Peppers, and Spinach", "recipe.ingredient": "6 large eggs 1/4 cup (60ml) milk 2 1/2 tablespoon olive oil 3/4 teaspoon ground turmeric 1/2 cup diced red onions 2 cloves garlic, minced 8 ounces (225g) fingerling potatoes, thinly sliced down their length 1 medium red pepper, seeded and diced 1 scallion, thinly sliced 1 cup baby spinach Freshly ground black pepper", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Preheat oven to 400F. 2 In a small bowl, whisk eggs and milk together. Set aside. 3 Cook the onions and garlic: Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil. Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds. 4 Cook the potatoes and other vegetables: Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes. Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally. 5 Pour egg mixture into the skillet and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes. 6 Place skillet in the oven and bake for 8 to 9 minutes, until the center is set. Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired. Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave.", "recipe.recipe_description": "Have you ever made a frittata with potatoes before? I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions. Pour in some eggs and you have an easy, tasty meal. When you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly. I’ve also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar. To ensure that the turmeric flavor and color distributes evenly, add it to the pan as you’re heating the oil and let it infuse in the oil for a few seconds before cooking the rest of the recipe. By the way, turmeric can stain clothes as well as bamboo and wooden utensils and the color fades away slowly. Wear an apron, and if you have a favorite bamboo or wooden spatula that you don’t want stained, keep it away as you cook this dish.", "recipe.author": "Lisa Lin", "recipe.date_time": "", "recipe.description": "Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "25 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "149": { "recipe_x_author_image.id": 149, "recipe.id": 389, "recipe.ts": "2017-09-25 03:09:03", "recipe.title": "Quick and Easy Egg Drop Soup", "recipe.ingredient": "3 eggs, lightly beaten 4 cups of chicken stock* 1 tablespoon of corn starch Scant 1/2 teaspoon grated ginger** 1 tablespoon of soy sauce* 3 green onions, chopped 1/4 teaspoon of white pepper 3/4 cup of enoki mushrooms or sliced shitaki mushrooms *If cooking gluten-free, use gluten-free stock and gluten-free soy sauce. **Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.", "recipe.recipe_intronote": "Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.", "recipe.recipe_method": "1 Make cornstarch slurry: Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved. 2 Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer. 3 Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.", "recipe.recipe_description": "This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn’t be easier! It takes no more than 20 minutes to make start to finish, and is perfect for a quick, healthy meal. ~Elise In college one of the dishes I relied on was my own version of egg drop soup. It was simple, tasty, comforting and (most importantly) budget friendly. As I started to make it more and more I began to notice that friends started to drop by for dinner with increasing frequency. This was fine as all I had to do was add a bit more chicken stock and soy sauce and toss in another beaten egg. I could feed my guests cheaply and enjoy their company. For years I ate what I thought had been faux egg drop soup cobbled together by a hungry student, however it was only recently I discovered that my recipe was actually quite accurate. With the addition of some cornstarch and the use of white pepper the soup is dead ringer for the one at your favorite Chinese-American restaurant.", "recipe.author": "Garrett McCord", "recipe.date_time": "", "recipe.description": "Easy Chinese egg drop soup with eggs, ginger, green onions, and mushrooms. Cooks in less than 15 minutes!", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "Easy Chinese egg drop soup with eggs, ginger, green onions, and mushrooms. Cooks in less than 15 minutes!", "recipe.recipe_prep_time": "7 minutes", "recipe.recipe_cook_time": "13 minutes", "recipe.yield": "Serves 4", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "150": { "recipe_x_author_image.id": 150, "recipe.id": 400, "recipe.ts": "2017-09-25 03:09:25", "recipe.title": "Salmon Avocado Poke Bowl", "recipe.ingredient": "For the poke bowl: 1 cup short-grain white rice 1 pound sashimi-grade salmon 1/4 cup soy sauce 1 1/2 tablespoons rice vinegar 1/2 tablespoon sugar 1 teaspoon toasted sesame oil 1/4 teaspoon garlic powder 2 scallions, thinly sliced Other toppings for your bowl: Sliced cucumber Sliced radish 1 large avocado, cubed Furikake Red pepper flakes", "recipe.recipe_intronote": "I use short-grain white rice (sometimes also called \"sushi rice\") in my bowls, but it's fine to use medium- or long-grain rice if that's what you have in your kitchen. Gluten-free option: Substitute 3 tablespoons of tamari for the soy sauce. Because of the deeper color of the tamari, your salmon may not look as vibrant once mixed with the dressing.", "recipe.recipe_method": "1 Cook the rice: Start the rice first and prep the rest of the ingredients while it cooks. Rinse the rice a few times under cool water, rubbing it gently with your hands, until the water isn't quite so cloudy. Then cook the rice according to package instructions or in a rice cooker. Fluff and keep covered until ready to eat. 2 Prepare the salmon: Gently pat the salmon all over to make sure that there are no bones still lodged in the filet; if there are, use needle-nosed pliers to remove them. Cut the salmon into 1/2-inch cubes. Add the salmon into a medium bowl and set aside. 3 Make the dressing: In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that's fine. 4 Combine the salmon and the dressing: Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and scallions. Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture. 5 Serve: Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, diced avocado, furikake and red pepper flakes, if you like. The poke bowl is best enjoyed immediately.", "recipe.recipe_description": "The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money’s worth, which meant seafood and sashimi. Of course, I didn’t particularly enjoy raw fish, but being the dutiful daughter, I heeded her advice. It wasn’t until I started eating poke bowls a few years ago that I warmed up to the idea of dishes with raw fish! A poke bowl (pronounced po-kay!) is a Hawaiian dish of diced fresh fish served on top of rice with plenty of extra fixings like avocado, radishes, and cucumbers. The fish is usually tuna, but salmon and other sashimi-quality fish can be used as well. The diced fish gets tossed with a simple dressing of soy sauce, rice vinegar, and sesame oil, which makes a nice compliment to the whole bowl. Make sure to buy only very high quality salmon since you’ll be eating it raw. In Japanese supermarkets, fish is labeled “sashimi” when it’s safe to eat raw. Otherwise, ask your fishmonger about the quality of the fish. Once you have your fish, the rest of the poke bowl comes together really quickly. Just steam some rice, toss the fish with the dressing, and serve! I like to place all the extra toppings on the table so that everyone can help themselves. If you are looking for a gluten-free poke bowl, use tamari instead of soy sauce. Tamari has a more intense flavor, so I would use only 3 tablespoons of tamari for the sauce. Also, because tamari has a much deeper color, the salmon pieces will not look as vibrant once they have been mixed with the dressing.", "recipe.author": "Lisa Lin", "recipe.date_time": "April 19, 2017", "recipe.description": "Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado! A super simple, light meal. Look for sushi-grade salmon when shopping.", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado! A super simple, light meal. Look for sushi-grade salmon when shopping.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "2 to 3 servings", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "151": { "recipe_x_author_image.id": 151, "recipe.id": 448, "recipe.ts": "2017-09-25 03:09:51", "recipe.title": "Spicy Lamb Stew with Chickpeas", "recipe.ingredient": "2 1/2 pounds (1.1 kilos) boneless leg of lamb, strings or netting removed 1 teaspoon (5 g) salt 1/2 teaspoon (2 1/2 g) ground black pepper 2 sweet or Spanish onions 4 tablespoons (60 ml) olive oil 1 clove garlic, chopped 2 shallots, chopped 1 teaspoon (5 g) ground cinnamon 1 teaspoon (5 g) ground cumin 1 teaspoon (5 g) ground coriander 1/2 teaspoon (2 1/2 g) ground allspice 1/2 teaspoon (2 1/2 g) cayenne pepper (skip this if you don't like spicy foods) 1 can (14 to 16 ounces, 475 ml) whole peeled tomatoes, crushed in a bowl, or chopped tomatoes 2 cups (475 ml) water 1 bay leaf 1/2 cup (75 g) golden raisins 2 cans (15 ounces, or 420 g, each) chickpeas, drained 1/4 cup (5 g) chopped fresh cilantro", "recipe.recipe_intronote": "You can buy pre-cut lamb stew meat instead of a leg of lamb. However, this is might be cut from tougher pieces of meat, and may take longer to cook. Keep cooking the stew until the meat is fork tender.", "recipe.recipe_method": "1 Heat the oven to 325F. 2 Cut the lamb into chunks: Remove the wrapping and and trim any excess fat from the exterior of the lamb. Open up the leg so you see where the bone was removed, then follow the deep cracks running between the muscles to separate the leg into smaller pieces. Cut each of these smaller pieces into roughly 3-inch chunks for the stew. You may have some smaller or larger pieces; that’s OK. Sprinkle the meat all over with salt and black pepper. 3 Brown the lamb: In a large heavy-bottomed pot or Dutch oven over medium-high heat, heat 2 tablespoons of the oil. Add the meat and let it cook for 3 minutes without disturbing. Don't crowd the pan; work in batches if necessary. The meat may stick at first, but will easily lift after a few minutes. Turn and brown the other sides for 3 minutes more. Transfer the meat to a bowl. 4 While the lamb is browning, prepare the onions. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the papery outer layers of skin. Cut each half into a few wedges, slicing through the root so that the wedges stay intact. 5 Cook the onions: Heat the remaining 2 tablespoons oil in the pan and add the wedges, cut sides down, crowding them as close together as possible. Brown for 2 minutes, then turn and brown the other sides for 2 minutes more. Try to keep the wedges intact as you turn them. Transfer to the bowl with the browned meat. 6 Add the seasonings to the pan: Stir the garlic, shallots, cinnamon, cumin, coriander, cayenne, and allspice into the pan. Cook, stirring, for 1 minute. Add the tomatoes and cook 1 minute more or until the mixture is smooth. Stir in the water, scraping up any browned bits that might be stuck to the bottom of the pan. 7 Braise the lamb: Return the meat and onions to the pan and stir into the liquid. Add the bay leaf. Bring to a boil. Cover the pan and transfer to the oven. Cook for 1 hour. 8 Add the raisins and chickpeas to the stew. Gently stir so some of the chickpeas are submerged in the liquid. Cover and return to the oven. Continue cooking for 30 minutes, or until the lamb is very tender and easily pierced with a fork. If necessary, continue cooking for 30 minutes more until the lamb is tender. 9 Serve the lamb: Taste the cooking juices for seasoning and add more salt and pepper, if you like. Discard the bay leaf. Sprinkle the dish with cilantro just before serving. The stew can also be cooled and refrigerated for up to 5 days, or frozen for up to 3 months. Warm over low heat or in a low oven before serving.", "recipe.recipe_description": "When you add lots of spices to a dish, sometimes that’s all you can taste. But I’ve found that lamb is one ingredient that can handle a lot of spice. This hearty lamb stew is well-seasoned with cinnamon, cumin, coriander, and cayenne. The meat keeps its delicious and distinctive taste, while the seasonings add intrigue to every bite. I think that leg of lamb, cut into cubes, makes the best stew. You don’t need a butcher to do it: Buy a pre-boned leg of lamb and cut it into cubes yourself. Start by cutting apart the smaller muscles that make up the leg — when you remove the leg from its wrapping, you’ll see that these muscles are loosely held together with deep cracks running between them. Separate these with your knife, following those cracks. Then you’ll have several smaller pieces, which are easy to cut into stew-sized chunks. Add browned onions and all the seasonings to the pot along with the cubes of lamb, and send it to the oven for a couple of hours. This stew is finished with chickpeas, golden raisins, and cilantro, which give the dish the flavors of a classic Moroccan lamb tagine. The spices mellow as they cook and the stew just gets better if you eat it a day or two later.", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Lamb Stew with Chickpeas! Spicy and warm. Perfect winter comfort food. Cinnamon, cumin, coriander, and a hit of cayenne.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Lamb Stew with Chickpeas! Spicy and warm. Perfect winter comfort food. Cinnamon, cumin, coriander, and a hit of cayenne.", "recipe.recipe_prep_time": "30 minutes", "recipe.recipe_cook_time": "2 hours", "recipe.yield": "6 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "152": { "recipe_x_author_image.id": 152, "recipe.id": 500, "recipe.ts": "2017-09-25 03:11:32", "recipe.title": "Pressure Cooker Mexican Pulled Pork (Carnitas)", "recipe.ingredient": "For the spice rub: 4 tablespoons chili powder 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons) 1 tablespoon brown sugar 2 teaspoons ground cumin 1 teaspoon cayenne 1 teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon cinnamon Scant pinch of ground cloves For the pulled pork: 3 1/2 pound boneless pork shoulder roast, cut into two pieces 2 tablespoons vegetable oil 3/4 cup pineapple juice, orange juice, or water Optional toppings (pick a few!): Sliced avocado Sliced radishes Thinly sliced red or green cabbage Thinly sliced romaine lettuce Diced red onions Chopped tomatoes Crumbled cotija cheese Chopped cilantro Warm tortillas, corn or flour Fresh squeezed lime juice Salsa Special equipment: 6-quart electric or stovetop pressure cooker, like an Instant PotFat separator", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Season the pork: In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork until the pieces are evenly coated. Leave the pork to absorb the rub and to take the chill off the meat, at least 15 minutes or up to an hour. (Room temperature pork will sear better!) 2 Sear the pork: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned. 3 Sprinkle the remaining spice rub over the pork, then pour the pineapple juice over the top. 4 Cook the pork: Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 50 minutes of actual cooking will begin. 5 Release the pressure: You can either perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. (For stovetop pressure cookers, perform a quick pressure release.) 6 Separate the pork and cooking liquid: Use tongs to transfer the pork to a large baking dish or sheet pan. Use heat-proof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot. Reserve the fat. (Alternatively, let the cooking liquid stand for about 10 minutes until the fat floats to the top, then use a shallow spoon to skim as much fat as possible from the surface.) 7 Reduce the cooking liquid: Return the pot to the pressure cooker, select the “Sauté” program, and let the cooking liquid reduce for 10 minutes. (If you are using a stovetop pressure cooker, do the same thing over medium heat.) 8 While the liquid is reducing, use a pair of forks to shred the pork. 9 Broil the pulled pork until crispy (optional for carnitas): To make crispy carnitas, place the pan of shredded pork 6 to 8 inches below the broiler and broil for 5 to 10 minutes until the tips and edges of the pork are browned and crispy. It's fine to skip this step if you're making a recipe where you don't need the pork to be crispy. 10 Toss the shredded pork with the reduced liquid and serve: Return the pork to the pot with the reduced cooking liquid and toss to coat the pork evenly. If the pork seems a little dry, add a tablespoon or two of the reserved fat. Serve it in tacos with the fixings listed above, or in burritos or rice bowls, or on a tostada salad.", "recipe.recipe_description": "Want pulled pork in a hurry? With the pressure cooker, you can have tender, fall-apart pulled pork in just a little over an hour! Elise’s low-and-slow slow cooker Mexican pulled pork is fantastic, but when I forget to plan ahead or want it to be ready a little more quickly, I make this speedy version in my Instant Pot. Looking for the slow cooker version? Slow Cooker Mexican Pulled Pork (Carnitas) Whether you make this pressure cooker version or the slow cooker version, try to allow some time for the pork to come up to room temperature before you begin cooking. This helps the pork develop a better crust when you sear it, which means more browned flavor in the finished dish. An hour is ideal, but any amount of time you can give it will help. Elise’s spice rub includes chili powder, salt, brown sugar, and a blend of herbs and spices – this mix is so good that I just left it as is. In fact, the only real change that I made was to add some liquid to the pot – you need some in order to properly cook food in a pressure cooker. You can use fruit juice, broth, or even water, but I went with pineapple juice for its tangy sweetness. I think this complements the spices in the rub nicely!", "recipe.author": "Coco Morante", "recipe.date_time": "July 22, 2017", "recipe.description": "When you need pulled pork fast, make it in the pressure cooker! This recipe makes the perfect carnitas for tacos, burritos, enchiladas, and many other Mexican dishes.", "recipe.photography_credit": "Coco Morante", "recipe.recipe_name": "When you need pulled pork fast, make it in the pressure cooker! This recipe makes the perfect carnitas for tacos, burritos, enchiladas, and many other Mexican dishes.", "recipe.recipe_prep_time": "25 minutes", "recipe.recipe_cook_time": "1 hour, 15 minutes", "recipe.yield": "Makes 8 to 10 servings", "author_image.id": 24, "author_image.ts": "2017-09-25 02:55:04" }, "153": { "recipe_x_author_image.id": 153, "recipe.id": 503, "recipe.ts": "2017-09-25 03:11:33", "recipe.title": "Slow Cooker Dr Pepper Pulled Pork", "recipe.ingredient": "3 teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 3 pounds boneless pork shoulder or pork butt 2 tablespoons vegetable oil 2 red onions, cut into slices 1 12-ounce can Dr Pepper (or any other cola-type soda you prefer) 1/3 cup brown sugar 1/4 cup BBQ sauce, any favorite variety 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon mustard seeds 1/2 - 1 teaspoon chili flakes, depending on how spicy you like it 1 1/2 teaspoons Worcester sauce 1/4 teaspoon liquid smoke (optional for extra smoky flavor) 3 garlic cloves, crushed Special Equipment: 6-quart or larger slow cooker", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Spray the inside of a 6-quart or larger slow cooker with nonstick cooking spray. 2 Season the pork: Combine 2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper in a small bowl. Sprinkle it thoroughly over the pork, using extra salt and pepper if needed to generously cover all sides 3 Sear the pork: Warm the oil in a large pot, Dutch oven, or cast iron skillet over high heat. Be sure to turn the vent on and throw open the windows as we’re going to create a lot of smoke. Once the oil is glistening, add the pork. It should sizzle immediately. Sear the pork for 3 to 5 minutes on all sides -- you want a nice golden-brown crust on each side. Don’t force it along. If the pork sticks to the pan, wait another minute or two until it releases easily before turning. Transfer the seared pork to the slow cooker. 4 Cook the onions: In the same pot used to sear the pork, add the onions and reduce the heat to medium-high. Cook until the onions soften up and begin to take on bit of color, about 5 minutes. Use the liquid the onions release to scrape up the delicious browned bits on the bottom of the pan as they cook. Transfer the cooked onions to the slow cooker with the pork. 5 Add the remaining ingredients to the slow cooker: In a small bowl, whisk together the remaining 1 teaspoon salt, the remaining 1/2 teaspoon black pepper, the Dr Pepper, brown sugar, BBQ sauce, soy sauce, honey, mustard seeds, chili flakes, Worcester sauce, and liquid smoke (if using). Pour this over the pork and onions. Scatter the crushed garlics around the pork. At this point, you can cover the pork and place it in the fridge overnight, or until you're ready to start cooking. 6 Cook the pork: Place the lid on the slow cooker. Cook for 8 to 10 hours on LOW – the longer the better. 7 Shred the pork and serve: Once the cooking is done, transfer the meat to a large serving dish using tongs. Scoop up all of the cooked onions and smashed garlic as well, as they’ll add a lot of flavor. Use a pair of forks to tear and shred the pork apart. Stir in some of the cooking liquid, one tablespoon at a time, to make it extra saucy, and serve. Leftovers will keep for 1 week refrigerated, or up to 3 months frozen.", "recipe.recipe_description": "While I’ve certainly heard of making pulled pork by slowly cooking pork shoulder in sugary soda, it’s always seemed like a novelty and not something I particularly wanted to eat. But on a recent jaunt to San Francisco, of all places, I had an unexpected opportunity to try it. You can guess what happened next! I was in the city for work, but for all of my meals, I made a point to go out and tick another well-known San Francisco restaurant off of my bucket list. Arctic char amandine at Monsieur Benjamin? Check. The roast chicken at Zuni Cafe? Check. Cocktails at Smuggler’s Cove? Many checks, plus one hangover. The Chairman was the last restaurant on my list. This is the brick and mortar restaurant that grew from the popular food truck, Chairman Bao. The restaurant, like the food truck, specializes in a very limited menu of modern Chinese steamed buns called bao. One of the bao I ate happened to be filled with a Coca-Cola braised pork and, guys… guys… it was so flippin’ good. This was “lick every drop of sauce off my fingers,” “moaning with every bite,” “undoubtedly making a scene in the restaurant” good. So, naturally, I had to try and recreate this pulled pork at home. Now, my recipe isn’t quite the same as what I had in San Francisco. Obviously, I’ve used Dr Pepper instead of Coke since that’s the soda I enjoy, but feel free to use either one – or any other cola-type soda you prefer. In addition, I’ve simplified the recipe for the slow cooker, which results in less sticky glaze than The Chairman’s recipe, but more juice – something I prefer with pulled pork. The resulting pork is outstanding. It’s sweet, salty, and a little bit spicy. While you could use this pulled pork in all sorts of ways (steamed buns, tacos, sandwiches…), I personally enjoyed mounding it on a bun slathered with chili-mayo and topped with sweet-n-sour pickled red onions. Enjoy! Bonus Tip! What to do with the leftover liquid from cooking the pork? I actually just leave the liquid in the pot, add some stock or water to thin it out and a cup of dried beans. Let the beans soak overnight and then set the slow cooker once again for 10 hours. The result? Best. Beans. Ever. In fact, I do this often with leftover slow cooker juices.", "recipe.author": "Garrett McCord", "recipe.date_time": "June 12, 2017", "recipe.description": "Dr Pepper Pulled Pork in the slow cooker! Sweet and spicy. Just a pork shoulder, a can of Dr Pepper, your favorite BBQ sauce, and some spices. Needs 8 to 10 hours in the slow cooker.", "recipe.photography_credit": "Garrett McCord", "recipe.recipe_name": "Dr Pepper Pulled Pork in the slow cooker! Sweet and spicy. Just a pork shoulder, a can of Dr Pepper, your favorite BBQ sauce, and some spices. Needs 8 to 10 hours in the slow cooker.", "recipe.recipe_prep_time": "40 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "6 to 8 servings (about 8 cups shredded)", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "154": { "recipe_x_author_image.id": 154, "recipe.id": 506, "recipe.ts": "2017-09-25 03:11:42", "recipe.title": "Pork Chops with Pomegranate Glaze", "recipe.ingredient": "4 bone-in center cut pork chops, about 1-inch thick Salt and pepper, to taste 2 tablespoons olive oil 3 tablespoons finely chopped shallots 1 1/2 cups pomegranate juice 1 tablespoon honey 1 tablespoon balsamic vinegar 2 sprigs thyme 1 tablespoon cold, unsalted butter 2 tablespoons chopped parsley (for garnish) Seeds from 1 pomegranate (for garnish)", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Generously sprinkle the pork chops on both sides with salt and pepper. 2 Sear the chops: In a large skillet over medium-high heat, heat the oil. Add the pork chops to the pan and cook for 3 to 5 minutes on a side, or until they are golden brown on both sides and a thermometer inserted into the center of a chop registers 145F. Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze. 3 Make the glaze: Pour off and discard all but a thin layer of oil from the pan and return the pan to the heat. Add the shallots and cook, stirring, for 45 seconds. Scrape up any browned bits that have stuck to the bottom of the pan. Add the pomegranate juice, honey, vinegar and thyme. Cook for 5 to 7 minutes, or until thickened slightly. Take the pan off the heat. Remove the thyme sprigs and whisk in the butter. 4 To serve: Transfer chops to a serving platter or individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.", "recipe.recipe_description": "For a quick supper, you can’t beat pork chops. They are succulent and hearty, take little time to prepare, and fit the bill for a chilly weeknight meal. Top them with an easy pan sauce, sprinkle with pomegranate seeds, and you have a no-fuss dish worthy to serve to company. Thick, bone-in pork chops have a lot of flavor and won’t dry out as much during cooking as boneless chops. Once they are seared and cooked, transfer them to a plate and keep them warm with a loose covering of foil while you make the sauce. Add some shallots to the hot pan and scrape the bottom to help release the tasty brown bits that have collected. Add the pomegranate juice and thyme, and simmer until the juice reduces by about one-third (you can eyeball this). For a velvety smooth finish, use a French trick: Take the pan off the heat and whisk in some cold butter to form a smooth emulsion. As for the pomegranate seeds (arils) to garnish, either buy them already prepared or use this method to separate the arils from the fruit. My own personal favorite way to extract the seeds is very uncomplicated: halve the pomegranate across the equator. Hold one half, seed side down over a bowl. Then bash it firmly all around with a heavy wooden spoon to release the seeds into the bowl.", "recipe.author": "Sally Vargas", "recipe.date_time": "", "recipe.description": "Pan-seared pork chops with a quick pomegranate juice glaze. Top with pomegranate seeds and parsley. 30 minutes to make.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Pan-seared pork chops with a quick pomegranate juice glaze. Top with pomegranate seeds and parsley. 30 minutes to make.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "4 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "155": { "recipe_x_author_image.id": 155, "recipe.id": 507, "recipe.ts": "2017-09-25 03:11:43", "recipe.title": "Bacon-Wrapped Stuffed Pork Tenderloin", "recipe.ingredient": "2 tablespoons olive oil 1 medium apple, peeled and cut into small dice (about 1 cup) 1/4 medium yellow onion, finely chopped (about 1/3 cup) 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 to 2 thick slices bread (enough to make 1/2 cup coarse breadcrumbs) 1 tablespoon Dijon mustard 1/8 teaspoon salt, plus more to taste 1/8 teaspoon pepper, plus more to taste 1 pork tenderloin (1 to 1 1/4 pounds) 8 to 10 strips of bacon (about 12 ounces), cut in half", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Heat the oven to 450F. Have on hand a rimmed baking sheet. 2 Make the stuffing: In a skillet over medium heat, heat the oil. Add the apple, onion, rosemary, and thyme, and cook for 7 to 9 minutes, or until softened. Meanwhile, pulse the bread slices in a food processor until you make coarse crumbs. You should have about 1/2 cup of breadcrumbs. Remove the pan with the onions and apples from the heat, and stir in the breadcrumbs, mustard, salt, and pepper. Set aside to cool briefly. 3 Butterfly the tenderloin: Cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it until it is of an even thickness. 4 Stuff the tenderloin: Spread the stuffing in a line along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks. 5 Wrap the bacon slices around the meat: Lay out the bacon slices on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Place the tenderloin, bacon seam side down, on the baking sheet. 6 Roast the tenderloin: Roast for 20 to 25 minutes, or until an instant read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon. 7 Let the tenderloin rest for 10 minutes before cutting into slices. Serve with the pan juices spooned over top, if desired.", "recipe.recipe_description": "Making stuffed pork tenderloin is easier than you may think and it’s a terrific party dish, especially around the holidays. Here’s my trick: Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead. It’s less demanding, and the bacon makes this an especially rich and flavorful meal. Plus everything is better with bacon, right? This bacon-wrapped tenderloin seems fancy-ish, but is actually quite quick and easy. Roast a tray of potatoes in the oven at the same time, and dinner is all set. Either fresh or day-old bread is fine to use for the stuffing portion of this recipe. Just don’t be tempted to substitute store-bought breadcrumbs; they don’t have the right flavor or texture for this dish. Butterflying the pork loin might sound tricky, but in fact just means cutting it down the length partway through. Just be careful not to cut all the way through! Open it like a book and then pound it with a meat tenderizer or a rolling pin until slightly flattened. This makes it easier to wrap the tenderloin around the stuffing and hold it closed while you wrap it with bacon. If you think of pork tenderloin as dry and bland, then you have to try this recipe. Filled with herby stuffing and wrapped with bacon, you will definitely have something to write home about.", "recipe.author": "Sally Vargas", "recipe.date_time": "", "recipe.description": "Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! Fancy enough for a dinner party, but easy to make. Ready in under 60 minutes.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! Fancy enough for a dinner party, but easy to make. Ready in under 60 minutes.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "4 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "156": { "recipe_x_author_image.id": 156, "recipe.id": 509, "recipe.ts": "2017-09-25 03:11:45", "recipe.title": "Sausage, Sage & Cornbread Stuffing", "recipe.ingredient": "1 recipe Southern cornbread, prepared and cooled (follow the gluten-free option, if needed) 1 teaspoon canola oil (or other neutral, heat tolerant cooking oil) 1 1/2 pounds sweet or mild Italian sausage (4 to 6 links), casings removed and broken into bite-sized pieces 5 tablespoons unsalted butter, divided 1 medium yellow onion, diced 4 celery ribs, diced 2 cloves garlic, minced 3 tablespoons chopped fresh sage leaves 3 tablespoons chopped fresh parsley leaves 2 cups low-sodium chicken stock 4 large eggs, lightly beaten", "recipe.recipe_intronote": "The cornbread can be prepared several days ahead. The prepared stuffing can also be prepared the day ahead and kept refrigerated.", "recipe.recipe_method": "1 Toast the cornbread cubes: Preheat oven to 350F. Cut the cornbread into 1/2-inch cubes; you should have about 8 cups. Spread them on a large rimmed baking sheet. Toast the cubes in oven for 10 minutes, flip, and toast 10 minutes more or until cubes look toasted and golden (about 20 minutes total). Let the cubes cool slightly, and then place in a large mixing bowl. 2 Turn oven heat up to 375F. Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Set aside. 3 Brown the sausage: Set a large, deep-sided skillet over medium-high heat. Add the canola oil and then sausage. Use a spoon to break sausage into smaller hunks as it cooks. Cook until the sausage nicely browned on all sides, 7 to 10 minutes. Transfer the sausage to a bowl and pour off pork fat. 4 Cook the onions and celery: Turn the heat to medium and add 4 tablespoons butter. Add onions, celery, and a pinch of salt. Cook 7 minutes or until very tender and fragrant. Add garlic and cook 1 minute more. 5 Combine the stuffing ingredients: Spoon the onion mixture over the toasted cornbread. Fold in browned sausage, herbs, and stock. Taste and add salt as needed. Finally, fold in the eggs and mix until well combined. Some of the cornbread will crumble, which is fine. 6 Spoon stuffing into buttered baking dish. At this point, stuffing can be covered and refrigerated for 1 day. 7 Bake the stuffing: When ready, bake stuffing until piping hot and golden brown on top, 35 to 45 minutes. If the stuffing begins to brown too much on top during bake time, cover loosely with foil. Serve hot.", "recipe.recipe_description": "Simple swaps can give old favorites new life. In this Thanksgiving stuffing recipe, I swapped traditional cubes of rustic white bread for toasted cornbread to make a stuffing that feels fresh without straying too far from the familiar (and beloved). Cornbread lends a faint sweetness to the stuffing and a distinctive toothsome texture, while flavors like browned sausage and fresh sage strike familiar flavor notes. Cornbread stuffing is also an excellent option for those who need to eat gluten-free. This stuffing ends up closer to a classic Thanksgiving bread stuffing than a true Southern-style cornbread stuffing, but with flavors and ingredients that everyone can enjoy. To make cornbread stuffing, you’ll first need to make cornbread. I used Elise’s classic Southern cornbread recipe from here on Simply Recipes. Her cornbread recipe has a gluten-free version and a version that uses some flour. I found that the all-cornmeal (gluten-free) cornbread was more crumbly and, likewise, made a more crumbly stuffing. Cornbread made with some all-purpose flour held its shape better in the stuffing, giving me larger pieces of cornbread in each bite. Both cornbread recipes work fine in this recipe, so pick the one that works best for you. Either way, you’ll end up with a delicious stuffing.", "recipe.author": "Elizabeth Stark", "recipe.date_time": "", "recipe.description": "Stuffing made with toasted cornbread, sausage, and sage. Perfect gluten-free side dish for Thanksgiving. Make-ahead options.", "recipe.photography_credit": "Elizabeth Stark", "recipe.recipe_name": "Stuffing made with toasted cornbread, sausage, and sage. Perfect gluten-free side dish for Thanksgiving. Make-ahead options.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "40 minutes", "recipe.yield": "8 to 10 servings", "author_image.id": 13, "author_image.ts": "2017-09-25 02:53:32" }, "157": { "recipe_x_author_image.id": 157, "recipe.id": 510, "recipe.ts": "2017-09-25 03:11:52", "recipe.title": "Sweet Potato & Pork Thanksgiving Stuffing (Paleo, Gluten-Free)", "recipe.ingredient": "Stuffing ingredients: 2 large (8 to 10 ounce) sweet potatoes, peeled and cut into 1/2-inch cubes 3 tablespoons olive oil, ghee, or duck fat (divided) 2 pounds ground pork 1 cup diced yellow onion (from 1/2 medium onion) 1 cup diced carrots (from 1 large carrot or 2 small carrots) 1 cup diced celery (from 2 to 3 celery stalks) 1/2 cup port or sweet sherry 2 large pears, peeled and diced 1 cup dried cranberries or cherries (optional – leave this out if you’re avoiding sugars) 1 cup chopped fresh herbs (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme). 3 large eggs Pecan crumble ingredients: 1 1/2 cups unsalted pecans 1/4 cup dried cranberries or cherries 1 tablespoon olive oil, ghee, or duck fat (room temperature, if it was in the refrigerator) 2 to 3 cloves garlic, peeled and roughly chopped 1/4 cup fresh herbs (I used mostly parsley with just a couple rosemary needles and a few thyme leaves) 1/4 teaspoon salt 1/4 teaspoon black pepper ", "recipe.recipe_intronote": "This dish can be prepped the day or two before. Cooking time will be a bit longer if you’re cooking the unbaked stuffing from the fridge, so start checking for doneness at 40 minutes. This recipe also makes a great filling for stuffed winter squash!", "recipe.recipe_method": "1 Roast the sweet potatoes: Preheat oven to 425F and line a large baking sheet with parchment or a Silpat. Toss the sweet potato cubes with 1/2 tablespoon of your cooking fat (if it is ghee or duck fat, melt it first) and sprinkle with salt and pepper. Spread them evenly on the baking sheet and roast for 20 minutes, stirring the potatoes halfway through the cooking time. When done, they should be golden brown and easily pierced with a fork. 2 Brown the meat: While sweet potatoes are roasting, melt another tablespoon of your cooking fat in a large skillet over medium-high heat. Brown the ground pork in 2 to 3 batches. Break up the pork as it cooks to make small crumbles. Cook until the meat is well-browned and no longer pink, 5 to 7 minutes per batch. Add additional cooking fat as needed if the pan becomes dry. As each batch is finished, transfer it to a large bowl with a slotted spoon. 3 Sauté the vegetables: In the same skillet used for the pork, melt a small amount (1 to 2 teaspoons) of cooking fat. Add the diced onion, carrot, and celery to the hot skillet. Season with salt and sauté for 5 to 7 minutes or until the onions begin to turn translucent. Transfer to the bowl with the pork. 4 Deglaze the pan: Place the empty pan back over high heat and add the port. Simmer the port for about a minute, scraping up any browned bits that have gotten stuck to the bottom of the pan. Pour the port over the vegetables and pork in the bowl. 5 Heat the oven to 350F. Grease a 9x13-inch or other 3-quart baking dish. 6 Combine the stuffing ingredients: Add the roasted sweet potatoes, sautéed veggies, pears, cranberries, and herbs to the bowl with the browned meat. Mix well. Taste and add more salt, pepper, or herbs, if needed. At this point, the stuffing can be covered and refrigerated for 1 to 2 days before cooking. When you're ready to bake the stuffing, add the eggs and mix thoroughly to combine. Transfer the stuffing to the greased baking dish and spread into an even layer. 7 Bake the stuffing for 20 minutes, uncovered. 8 Prepare the pecan crumble topping: While the stuffing cooks, pulse all ingredients in a food processor until the mixture is crumbly. Be careful not to over process or you’ll end up with garlicky nut butter! 9 Top the stuffing with the crumble: Remove the stuffing from the oven and scatter the pecan crumble evenly over the top. Bake for 20 more minutes, uncovered. The top should be toasted and smell very fragrant. (If you're not adding the pecan crumble, just bake the stuffing for 30 minutes total.) 10 Cool and serve: Let the stuffing cool briefly before serving.", "recipe.recipe_description": "Call it stuffing. Call it dressing. Either way, there is no doubt that it is one of the most iconic dishes on the holiday table. Here is a version that’s perfect for any gluten-free or Paleo guests at your table! This stuffing is full of rich ingredients, like sweet potatoes and ground pork, and it has plenty of big holiday flavor. And yes, it’s great with turkey! I’ll admit, my first attempts at this Paleo stuffing came out a bit too heavy and one-note. I found myself missing the bread, which is off limits to anyone on a gluten-free or grain-free diet, of course. I still wanted to bring in some toasty flavors and starchy goodness, and I ultimately settled on roasted sweet potatoes as the perfect stand-in. The other thing I truly missed was that crunch you get at the edges of a traditional stuffing where the bread gets crisped and toasty. I solved this problem by adding a pecan crumble to the top! This addition adds both crunchy texture and another layer of holiday flavor. If you are allergic to nuts, just skip the pecan topping. I’d recommending add extra garlic and herbs to the stuffing instead. Finally, I wanted to really boost the richness and savory flavor of the whole dish. I did this by browning the ground pork really thoroughly, sautéing the vegetables in the rendered pork fat, and then deglazing the pan with a little port wine. In the end, I ended up with a Paleo stuffing that I think could rival any traditional stuffing I have made. You can bet it will be on our table this holiday season.", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "Gluten-free and Paleo Thanksgiving stuffing! Sweet potatoes, ground pork, and onions with a crunchy nut topping. Make-ahead!", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Gluten-free and Paleo Thanksgiving stuffing! Sweet potatoes, ground pork, and onions with a crunchy nut topping. Make-ahead!", "recipe.recipe_prep_time": "45 minutes", "recipe.recipe_cook_time": "40 minutes", "recipe.yield": "8 to 10 servings", "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "158": { "recipe_x_author_image.id": 158, "recipe.id": 513, "recipe.ts": "2017-09-25 03:12:04", "recipe.title": "BLT Salad", "recipe.ingredient": "For the dressing: 1 1/2 teaspoons finely chopped shallots 1 tablespoon lemon juice 2 teaspoons white wine vinegar 1/2 cup buttermilk 1/4 cup mayonnaise 2 tablespoons finely sliced chives For the salad: 6 slices thick-cut bacon, cut in half 1/2 pound green beans, preferably haricots verts, ends trimmed 1 teaspoon olive oil 3 to 4 heirloom tomatoes of varying colors, sliced into thick rounds 2 medium ripe avocadoes, sliced Kernels from 2 medium ears of cooked corn (about 2 cups) Leaves from 1 head Boston lettuce, or salad greens of your choice", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Make the dressing: In a bowl, combine shallots, salt, pepper, vinegar, and lemon juice. Let sit for 10 minutes to tame the raw flavor of the shallots. Whisk in the buttermilk and mayonnaise until smooth. Stir in the chives. 2 Cook the bacon: In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate. 3 Cook the green beans: Fill a bowl with ice water and set it near the stove. Bring a saucepan of salted water to a boil. Add the beans to the boiling water. Let the water return to a boil and then cook for 4 minutes, or until tender. With a slotted spoon or spider, transfer the beans to the bowl of ice water. Swish around in the cold water for 1 minute. With a slotted spoon, transfer to a bowl. Sprinkle with the olive oil and salt to taste. Toss together. 4 Assemble the salad: On one big platter or on 4 individual plates, arrange the lettuce leaves. Arrange tomato and avocado slices on top of the lettuce. Place the green beans around the salad and top with the bacon. Drizzle the salad with the dressing, or serve the dressing on the side. Sprinkle the salad with more salt and pepper, if you like.", "recipe.recipe_description": "When farmers markets abound with colorful, heirloom varieties of tomatoes, it’s time to seize the day. With tomatoes this good, you could easily sit down to a plate of them for dinner every night without a hint of boredom, but why not have at least one other trick up your sleeve? Think of this salad as a deconstructed BLT with some corn and fresh green beans thrown in for good measure. Leftover grilled or boiled corn is always looking for a home, so make use of it here. Otherwise, you can quickly microwave a couple of ears. And here’s another corn trick: Contain the mess of scraping the kernels off the cob with the help of a bundt pan or a small, flat-bottomed bowl set upside down inside a larger one. Set the bottom of the ear on the spike in the center of the bundt pan, or on top of the upside down bowl, and slide a sharp knife down the ear. The kernels fall into the larger bowl without flying to every corner of your kitchen.", "recipe.author": "Sally Vargas", "recipe.date_time": "", "recipe.description": "BLT Salad for dinner tonight! Make with ripe tomatoes, crispy bacon, green beans, and sweet corn.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "BLT Salad for dinner tonight! Make with ripe tomatoes, crispy bacon, green beans, and sweet corn.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "4 Servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "159": { "recipe_x_author_image.id": 159, "recipe.id": 532, "recipe.ts": "2017-09-25 03:12:26", "recipe.title": "Vegan Stuffed Squash with Brown Rice and Mushrooms", "recipe.ingredient": "For the squash: 4 small winter squash (about 1 1/2 pounds each), like kabocha, acorn squash, or pie pumpkins 1/2 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper For the filling: 4 tablespoons olive oil, divided 2 cups brown rice 4 cups low-sodium vegetable broth or water 1 cup diced carrot 1 cup diced shallots 1 cup diced celery 1 1/4 pounds mushrooms, diced (I used a mix of creminis and wild mushrooms), 3 cloves garlic, minced 1/2 cup white wine Pinch cinnamon 1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here)", "recipe.recipe_intronote": "The vegetables and rice for the filling and the roasted squash halves can be prepped a day or two ahead. Warm them on the stovetop or in the microwave before continuing with the recipe. Note that one of the squashes is pureed and mixed into the filling. The remaining squash halves will be stuffed and served.", "recipe.recipe_method": "1 Heat the oven to 400F and prepare the squash. Cut the squash in half and scrape out the seeds. Cut a small sliver from the bottom of each squash half to create a stable surface for the \"bowl.\" Rub the squash halves inside and out with olive oil, then sprinkle generously with salt and pepper. 2 Roast the squash: Roast the squash halves cut-side down for 30 minutes, then flip them over and roast cut-side up (like a bowl) for another 15 minutes. When done, the squash should be easily pierced with a fork and toasted golden-brown on the surface. (About 45 minutes total; if the squash finishes roasting before the filling is ready, turn the oven heat to its lowest temperature and keep them warm until needed.) 3 While the squash roasts, begin preparing the rice stuffing: In a large pot over medium heat, toast the rice with 1 tablespoon of olive oil until the rice smells fragrant and nutty, 3 to 5 minutes. Stir frequently to avoid burning. 4 Cook the rice: Pour the vegetable broth or water over the rice and give it a quick stir. Bring to a boil over high heat. Once the water reaches boiling, turn down heat to low, cover the pot, and cook for 25 to 30 minutes until the rice is tender. If the rice isn’t done, continue checking every five minutes. 5 Cook the carrots, shallots, and celery: Warm 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Sauté the carrot, shallot, and celery until the shallots become translucent, about 5 minutes. Transfer the veggies to a large bowl, and set aside. 6 Cook the mushrooms in batches: In the same 12-inch skillet, add 1 tablespoon of olive oil and turn the heat to medium-high. Add a third of the mushrooms – do not to overcrowd the pan. Sprinkle 1/8 teaspoon salt and a little pepper over the mushrooms, but do not stir. Let the mushrooms cook without stirring for 2 to 3 minutes, until a caramelized crust forms on the bottom of the mushrooms. (Lift one up to check!) Once you see a brown crust, stir the mushrooms together. Continue cooking, stirring often, until the mushrooms have released all their liquid and look evenly browned on all sides. Repeat with the remaining mushrooms, adding more oil to the pan as needed. 7 Finish the vegetables: When all the mushrooms are cooked, return the cooked mushrooms, carrots, shallots, and celery to the pan over medium-high heat. Stir in the garlic and cook until fragrant, 30 seconds. Add the white wine and scrape any glazed bits from the bottom of the pan as the wine simmers. Cook for another 2 to 3 minutes, until most of the wine has evaporated. Remove from heat. (If the vegetables and rice are ready before the roasted squash, cover the pans to keep warm until needed. If necessary, re-warm briefly on the stovetop or the microwave before continuing with the recipe.) 8 Set 6 of the roasted squash halves on plates for serving; scoop the flesh from the remaining 2 squash halves. Transfer the flesh to a food processor. Add the cinnamon and puree until very smooth. 9 Finish the squash filling: In a large bowl, combine the mushrooms, vegetables, cooked rice, and squash puree and mix until well-combined. Taste and add more salt, pepper, or cinnamon if you like. Finally, stir in fresh herbs, reserving some herbs for sprinkling over top. 10 Stuff the squashes and serve: Divide the filling equally between all the squash halves, mounding the filling slightly. Sprinkle with chopped herbs and serve immediately while piping hot.", "recipe.recipe_description": "This roasted winter squash is filled with tender mushrooms and creamy brown rice. It makes a fantastic main course for any vegans or vegetarians at your holiday table – and the leftovers are perfect for a “Meatless Monday” dinner! Vegetarians and vegans are used to fending for themselves at holidays and social functions. I know because I was one for more than ten years! This dish is cooked in several stages. This helps develop the flavors and textures of each ingredient. While this takes a little extra time, it’s worth it for all the rich, caramelized, vibrant flavors that make their way into the finished dish. Aim to finish all the components at the same time so you can serve the stuffed squashes while piping hot. I’ve found that the stuffed squashes tend to dry out if you try to re-heat them in the oven. If the squash halves have finished roasting before the rice and vegetables are ready, hold them in the warm oven until needed. Conversely, if the filling is ready before the squash halves, cover the pans to keep warm until needed. Re-warm briefly on the stovetop or in the microwave if needed before continuing with the recipe. To break up the work, you can cook the vegetables, mushrooms, and rice ahead of time. Just warm them on the stovetop or in the microwave before mixing them with the roasted squash puree. I believe plant-based meals like this one can be easily as exciting as their meaty counterparts. If you or your family are not used to cooking vegan or vegetarian meals, try this recipe!", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "Vegan stuffed squash with brown rice and mushrooms! Use acorn squash or other winter squash. Vegan or vegetarian main course.", "recipe.photography_credit": "Sabrina Modelle", "recipe.recipe_name": "Vegan stuffed squash with brown rice and mushrooms! Use acorn squash or other winter squash. Vegan or vegetarian main course.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "1 hour", "recipe.yield": "Serves 6", "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "160": { "recipe_x_author_image.id": 160, "recipe.id": 548, "recipe.ts": "2017-09-25 03:13:28", "recipe.title": "Risi e Bisi, Italian Rice and Peas", "recipe.ingredient": "2 Tbsp olive oil 3 shallots, minced 3 garlic cloves, minced 1/4 pound diced prosciutto or other dry ham 1 cup Arborio or other risotto rice 2 cups vegetable or chicken stock 2 or more cups water 1 cup fresh or frozen peas 1/2 cup parsley, chopped 1/4 cup grated parmesan cheese", "recipe.recipe_intronote": "You must use a medium-grain rice here. Ideally, you’d use a variety from Venice called Vialone Nano, but regular Arborio is just fine, and Carnaroli is good, too.", "recipe.recipe_method": "1 Sauté shallots: Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2-3 minutes. 2 Heat stock and water: Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice. 3 Add garlic and prosciutto to shallots: Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes. 4 Add rice: Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly. 5 Slowly ladle in stock: Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next. Keep adding stock, letting it cook down and stirring until you’re done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock. 6 When you get to this last cup of water, add the peas. Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain. 7 Add the parsley and the parmesan and mix well. Your finished rice should be slightly soupy, so it’s OK to add a tad more water before serving.", "recipe.recipe_description": "This is a classic dish from Venice, and it has many variations. Risi e bisi simply means rice and peas, and the dish is traditionally made with the fresh new peas of spring. If fresh peas are not available, you can easily make it with frozen peas (avoid canned). Diced prosciutto is important to this dish, although not vital; I’ve seen vegetarian versions of risi e bisi. How much to add? You could go as high as a half pound in this recipe, making the dish more of a main course. But 1/4 pound is a better proportion for a side dish. And it must be diced: Slices will not do. Can’t find prosciutto? Use any ham. Virginia ham is an excellent substitute. Remember dry cured hams are salty, so the more you add, the saltier the dish will become.", "recipe.author": "Hank Shaw", "recipe.date_time": "", "recipe.description": "A classic Italian comfort food of rice with peas and chunks of ham.", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "A classic Italian comfort food of rice with peas and chunks of ham.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "35 minutes", "recipe.yield": "Serves 4", "author_image.id": 1, "author_image.ts": "2017-09-25 02:40:51" }, "161": { "recipe_x_author_image.id": 161, "recipe.id": 578, "recipe.ts": "2017-09-25 03:13:50", "recipe.title": "Turkey Meatball Soup with Spinach and Orzo", "recipe.ingredient": "For the meatballs: 2 slices white bread or 1 soft dinner roll (about 3-inches across), left out overnight 1/4 cup whole or reduced-fat milk (60 ml) 1 large egg 1/4 cup grated Parmesan cheese (32 g) 1 pound ground turkey, preferably dark meat or at least 85% lean 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons chopped fresh parsley 2 tablespoons olive oil For the soup: 2 tablespoons olive oil 2 stalks celery, halved lengthwise and thinly sliced 3 medium carrots, thinly sliced 1/2 teaspoon salt 1/4 teaspoon ground pepper 8 cups chicken stock (2000 ml) 1/2 cup orzo pasta (70 g) 5 ounces baby spinach, with any long stems removed (165 g, or 8 loosely packed cups) 1 cup grated Parmesan (128 g), for serving", "recipe.recipe_intronote": "If you want to skip the instructions to brown the meatballs, just drop them off a long-handled spoon directly into the simmering stock. To make the meatballs in advance, set the rolled meatballs on a rimmed baking sheet and freeze until firm. Then drop the meatballs into a plastic freezer bag. Defrost them overnight in the refrigerator before cooking.", "recipe.recipe_method": "1 Make the meatball mixture: Shred the bread or roll with your fingers into 1/2-inch pieces. In a bowl, combine the bread or roll, milk, egg, Parmesan, turkey, salt, pepper, and parsley. With a clean hand, work the mixture until it is well blended. 2 Shape meatballs: With wet hands, shape 2 teaspoons of the mixture into a small walnut-sized meatball (1 1/2-inches across). Repeat, making 30 to 34 meatballs total. 3 Brown the meatballs (optional): In a nonstick skillet over medium heat, heat 1 tablespoon of the olive oil. When it is hot, add half the meatballs and cook for 3 minutes, or until they are browned on the bottom. Turn and cook 2 minutes more, until browned on the other side. Remove from the pan. (The meatballs will not be cooked through.) Cook the remaining meatballs in the remaining 1 tablespoon olive oil in the same way. 4 Make the soup: In a soup pot, heat the oil. Add the celery, carrots, salt, and pepper. Cook, stirring often, for 8 minutes. Add the stock and bring to a boil. Add the meatballs and orzo. Return the soup to a boil, lower the heat, and cover the pan. Simmer for 15 minutes, stirring occasionally, or until the meatballs are cooked through and the orzo is tender (cut the meatballs in half to check them; taste the orzo). 5 Cook the spinach: Add the spinach to the soup and cook 2 minutes more, or just until it wilts. 6 Serve the soup: Taste the soup for seasoning and add more salt and pepper, if you like. Ladle into bowls and sprinkle with Parmesan.", "recipe.recipe_description": "These baby meatballs are so cute you’ll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you’ll feel like an Italian nonna! Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It’s an easy, hearty meal that everyone will love. Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little. Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up. I like to quickly sauté the meatballs to brown their outsides, but you can skip this step if you’re in a hurry. Then, just cook them in chicken broth along with the orzo and spinach. A dusting of grated Parmesan added at the end brings out the flavor of the cheese in the meatballs and adds to the scrumptious tastes in your bowl.", "recipe.author": "Sheryl Julian", "recipe.date_time": "April 24, 2017", "recipe.description": "Turkey meatballs in an easy soup with spinach and orzo! Make the meatballs ahead and freeze for a quick weeknight meal whenever you need one.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Turkey meatballs in an easy soup with spinach and orzo! Make the meatballs ahead and freeze for a quick weeknight meal whenever you need one.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "25 minutes", "recipe.yield": "6 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "162": { "recipe_x_author_image.id": 162, "recipe.id": 585, "recipe.ts": "2017-09-25 03:14:09", "recipe.title": "Turkey Brine", "recipe.ingredient": "1 12- to 20-pound turkey, not kosher, saline-injected, or otherwise pre-salted 3 oranges 3 lemons 1/2 cup fresh sage leaves 2 bay leaves 1 tablespoon whole peppercorns 5 large garlic cloves, peeled and smashed 4 quarts water 1 cup kosher salt (or 3/4 cup table salt), plus more if needed", "recipe.recipe_intronote": "When buying a turkey for brining, make sure it hasn't already been brined or injected with a saline solution. Organic turkeys are usually a safe bet; turkeys labeled \"kosher,\" \"enhanced,\" or \"self-basting,\" have usually already brined.", "recipe.recipe_method": "1 Prepare the turkey for brining: Remove the turkey from its package and pat dry. Remove the giblets and save for making gravy. Place the turkey in a large pot, brining bag, or other container large enough to keep the turkey submerged. 2 Prepare the brine ingredients: Strip the peels from the oranges and lemons using a vegetable peeler. Try to remove just the peel, leaving behind as much of the bitter white pith as possible. Roughly chop the sage leaves. Make sure the bay leaves, peppercorns, and garlic cloves are measured out and ready to go. (Save the leftover oranges and lemons for stuffing the turkey during roasting!) 3 Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat. 4 Cool and then dilute the concentrate to make the turkey brine: Let the brine concentrate and flavoring ingredients cool until no longer steaming, then stir in the remaining 3 quarts of water. (If your pan is too small, you can do this in a pitcher or other large container.) Check the temperature of the brine; it should be room temperature or lukewarm. 5 Pour the brine over the turkey: Make sure the turkey is submerged, though it's ok if the boney tips of the legs stick out the top. If needed for larger turkeys, prepare additional brine solution (1/4 cup of salt dissolved in 4 cups of warm water) in order to cover the turkey. If the turkey is floating, weight it down with a plate or other heavy object. 6 Brine for 12 to 24 hours: Cover the turkey and keep refrigerated during brining. 7 Remove the turkey from the brine and rinse: When you're ready to begin roasting your turkey, remove it from the brine and rinse it with cool water. It's ok if the water is tinged pink. Pat dry. 8 Roast the turkey as usual: There's no need to salt the turkey before roasting, but otherwise, roast the turkey as usual following your favorite recipe. If desired, stuff the cavity of the turkey with leftover sage and the peeled lemons and oranges from preparing the brine. Roasting time may be shortened; begin checking the temperature of the turkey halfway through roasting.", "recipe.recipe_description": "I started brining my Thanksgiving turkey a few years ago and haven’t looked back. It’s my Thanksgiving insurance policy: if I get distracted as I’m making dinner and the turkey overcooks, I know I can still count on the turkey turning out moist and flavorful. What is brining? It means making a salt water solution and submerging the turkey for about 24 hours before roasting. This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out. A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! Sage and citrus is one of my favorite combinations. It’s so festive and makes the house smell amazing. Brining a turkey is a pretty straightforward process, but there are a few key things to keep in mind. First of all, make sure your turkey hasn’t already been brined or injected with a saline solution (water is ok). If it has, it should say so right on the packaging. Organic turkeys are usually a safe bet; turkeys labeled “kosher,” “enhanced,” or “self-basting,” have usually already brined. It’s fine if your turkey is still partially frozen when it goes into the brine. It will continue to thaw in the brine solution in the fridge. Also, make sure to clear some fridge space and find a big enough container to hold your turkey. You might need to rearrange some fridge shelves to make space. Disposable brining bags are also very handy; I’ve had friends who use brining bags and then store their turkeys in a crisper drawer to save space! I love the combination of sage and citrus in this brine, though you could swap in any aromatic herbs or spices you like. The flavor they give the meat is fairly subtle, but I feel like the real impact is in the skin. A good, well-seasoned brine gives you some of the best turkey skin you’ve ever had. The basic brine is a mixture of 4 quarts of water and 1 cup of kosher salt. I make mine by bringing 1 quart of water to a boil, dissolving the salt and then adding in the sage, citrus, and other seasonings. Let this cool slightly, then stir in the rest of the water to bring the brine down to room temperature. Lukewarm is also fine. You just don’t want the brine to be piping hot when you pour it over the turkey. If you don’t have quite enough brine solution to cover your turkey, just make more at a ratio of 1 quart water to 1/4 cup kosher salt. Let it cool before pouring it over the turkey. Once brined, cook the turkey as usual – just pat it dry and carry on! I find that brined turkeys tend to cook a little more quickly than regular turkeys, so start checking the temperature of the breast and thigh meat halfway through your estimated cooking time.", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "Simple turkey brine infused with sage and citrus. Makes a super moist, flavorful Thanksgiving turkey! Brine for 12 to 24 hours before cooking.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Simple turkey brine infused with sage and citrus. Makes a super moist, flavorful Thanksgiving turkey! Brine for 12 to 24 hours before cooking.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "1 brined turkey", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "163": { "recipe_x_author_image.id": 163, "recipe.id": 605, "recipe.ts": "2017-09-25 03:15:13", "recipe.title": "Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce", "recipe.ingredient": "For the sauce: 1/2 cup whole-milk or low-fat plain yogurt 2 tablespoons tahini paste 2 tablespoons lemon juice For the eggplant: 2 medium eggplants (1 1/2 pounds total) 2 teaspoons salt 5 tablespoons olive oil 1 teaspoon ground cumin 1/2 peeled, seeded butternut squash, and cut into 1/2-inch slices (about 1 pound) 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 red onion, thinly sliced 3 tablespoons white wine vinegar 1 jalapeno or other small green chili pepper, cored, seeded, and thinly sliced 1/2 cup whole parsley leaves To serve: Rice pilaf, made with 1 cup rice", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Make the yogurt-tahini sauce: In a bowl, whisk the yogurt, tahini, and lemon juice until smooth. Taste for seasoning and add salt and pepper, if you like. 2 Prep and salt the eggplant: Cut the eggplant in half lengthwise. Use the tip of a paring knife to score the cut sides in a cross-hatch pattern about 1/2 inch deep. Sprinkle with salt and set the eggplant on a large rimmed baking sheet, cut side up, for 30 minutes. You’ll see liquid coming out of the cuts. After 30 minutes are up, rinse the eggplant and pat dry with paper towels. Use the towels to wipe the baking sheet. 3 Roast the eggplant and squash: Heat the oven to 450 degrees F. Set the eggplant halves on the baking sheet cut sides up. Brush with 3 tablespoons of the olive oil and sprinkle with cumin. Arrange the sliced butternut in the spaces between the halves, and sprinkle with 1 tablespoon of the olive oil and salt. Roast the eggplant and butternut for 35 to 40 minutes, or until the eggplant is golden brown, the squash is browned on the bottom, and both are tender when pierced with a skewer. If the eggplant isn’t browned, remove the butternut from the baking sheet and continue cooking the eggplant for 5 more minutes. Keep the eggplant warm covered loosely with foil on the top of the stove while you finish the vegetable topping. 4 Make the vegetable topping: In a large bowl, combine the red onion, vinegar, and a pinch of salt. Let them sit for 5 minutes to mellow the onion. With a large spoon, stir in the remaining 2 tablespoons oil. Transfer the roasted butternut to a cutting board and cut into 1/2-inch pieces. Fold the butternut, jalapeno, and parsley into the bowl with the onions. Taste for seasoning and add more salt and pepper, if you like. 5 Plate and serve: Scoop the pilaf on a serving platter, or divide between 4 plates. Add the eggplant halves and top with the butternut mixture. Drizzle with yogurt sauce and serve the remaining sauce separately.", "recipe.recipe_description": "You don’t need to work very hard to make this vegetarian dish look stunning. The vegetables are so colorful! This is golden eggplant is the dish I make whenever we have company for dinner and there are vegetarians among us or I feel like something a little lighter is in order. Even the carnivores among us like a meatless meal once in a while, and besides, eggplant is such a meaty vegetable! I roast the eggplant halves in a very hot oven until they char, and then serve them topped them with more vegetables and a yogurt-tahini sauce. Right now, I’m using roasted butternut squash and red onions for the vegetables, but you can also use whatever vegetables are in season. Every once in a while, you get an eggplant that’s bitter, and it’s impossible to tell which ones they are just by looking. To avoid any potential bitterness in your finished dish, salt the halved eggplants and let the juices run out. Then rinse and pat dry before cooking. It’s a quick step – called “degorger” in French – and it’s worth the extra time you have to wait. Serve the cooked, charred eggplant with pilaf on the side, and you have a satisfying supper with vibrant colors, a little heat, crunch, aromatics, and a cooling sauce. The guests at my table are always delighted.", "recipe.author": "Sheryl Julian", "recipe.date_time": "August 26, 2017", "recipe.description": "This Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce is a fantastic vegetarian main course. Make it for the holidays or dinner parties. Roast everything on one sheet pan.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "This Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce is a fantastic vegetarian main course. Make it for the holidays or dinner parties. Roast everything on one sheet pan.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "40 minutes", "recipe.yield": "4 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "164": { "recipe_x_author_image.id": 164, "recipe.id": 607, "recipe.ts": "2017-09-25 03:15:18", "recipe.title": "Spinach & Artichoke Sheet Pan Pizza", "recipe.ingredient": "3 tablespoons olive oil, divided 1 pound pizza dough (store-bought or homemade) 1 teaspoon Italian seasoning 4 cloves garlic, chopped 1 (6-ounce) bag baby spinach 1 (12- to 14-ounce) jar marinated artichoke hearts, drained thoroughly (and sliced if needed; see Recipe Note) 1 1/2 cups (6 ounces) shredded mozzarella cheese Crushed red pepper flakes (optional) Special equipment: 13x18 baking sheet", "recipe.recipe_intronote": "One pound of dough is perfect for making a thin-crust pizza, but use 2 pounds of dough if you'd like a thicker, breadier crust. If your artichoke hearts seem like they'd be a large mouthful, cut them into smaller, more bite-sized pieces. Smaller pieces tend to be better for this pizza.", "recipe.recipe_method": "1 Preheat the oven to 450ºF. Position an oven rack in the lower half of the oven. Grease an 13x18-inch baking sheet with 1 tablespoon of the olive oil. 2 Roll out the dough: If your pizza dough has been in the refrigerator, remove it and set it on the counter at room temperature for 20 minutes. Generously flour a pastry board, then turn the dough out onto the board. Use a rolling pin to roll the dough into a large rectangle. 3 Transfer the dough to the pan: Transfer the dough to the oiled sheet pan, stretching it out to the corners of the pan. If it springs back, wait a few minutes and then try again. Drizzle 1 tablespoon of the olive oil onto the dough. Use a pastry brush or your fingers to gently spread the oil all over the dough, taking care not to create any tears. Sprinkle the Italian seasoning evenly over the dough. 4 Wilt the spinach: Heat the remaining tablespoon of oil and the garlic in a large skillet over medium heat. When the garlic begins to bubble, add the spinach. Sauté until the spinach has wilted, about 2 minutes, then turn off the heat. 5 Top the pizza: If the dough has shrunk away from the corners, give it a final stretch to reach the sides of pan. Sprinkle on half of the mozzarella over the pizza, followed by the sautéed spinach and then the artichokes. Sprinkle with the rest of the mozzarella. 6 Bake the pizza: Bake the pizza until the cheese is bubbly and golden brown, 12 to 15 minutes. 7 Slice and serve: Use two spatulas to lift the pizza from the pan and transfer it to a large cutting board to slice into squares, or use a pizza wheel to slice it right in the pan. Serve the pizza piping hot, sprinkled with crushed red pepper flakes (optional).", "recipe.recipe_description": "Sheet pan pizzas are seriously the only way I ever make pizza in my house anymore. I used to futz with a heavy baking stone, but I hardly ever take it out anymore! Rolled out and stretched onto a sheet pan, a 1-pound ball of dough makes the perfect thin crust pizza. Here’s a recent favorite: a super simple white pizza topped with garlicky baby spinach, marinated artichoke hearts from a jar, and lots of mozzarella cheese. You can make the dough yourself (use half of this recipe) or buy a 1-pound ball of it at the grocery store. I usually get one of the bagged, refrigerated pizza doughs at Trader Joe’s, which come in plain, whole wheat, and herbed varieties. Use one pound of dough for a thin-crust pizza, or double up for a thicker, breadier version if that’s your thing!", "recipe.author": "Coco Morante", "recipe.date_time": "August 19, 2017", "recipe.description": "Spinach and Artichoke Sheet Pan Pizza! You just need one ball of pizza dough, jarred artichokes, wilted spinach, and CHEESE! Easy weeknight meal and great for a crowd.", "recipe.photography_credit": "Coco Morante", "recipe.recipe_name": "Spinach and Artichoke Sheet Pan Pizza! You just need one ball of pizza dough, jarred artichokes, wilted spinach, and CHEESE! Easy weeknight meal and great for a crowd.", "recipe.recipe_prep_time": "30 minutes", "recipe.recipe_cook_time": "15 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 24, "author_image.ts": "2017-09-25 02:55:04" }, "165": { "recipe_x_author_image.id": 165, "recipe.id": 610, "recipe.ts": "2017-09-25 03:15:22", "recipe.title": "Farro Salad with Green Beans, Corn, and Cherry Tomatoes", "recipe.ingredient": "1/2 pound green beans, trimmed and cut into 1-inch lengths 2 cups corn kernels, fresh or frozen 1/2 cup pearled or semi-pearled farro 3 tablespoons olive oil, or more to taste 1 bunch scallions, trimmed and chopped 1 shallot, very thinly sliced 1/2 pint mixed yellow or red cherry tomatoes, halved or quartered if large 2 tablespoons white wine vinegar 2 tablespoons chopped fresh oregano, marjoram, or parsley", "recipe.recipe_intronote": "If you need to save some time, cook the farro in a separate pot while you are blanching the green beans and corn kernels.", "recipe.recipe_method": "1 Blanch the green beans: Bring a medium pot of water to a boil. Add a tablespoon of salt and the green beans. Cook the green beans for 3 minutes or until they are bright green and barely tender. Scoop the beans out with a slotted spoon and transfer to a strainer. Rinse the beans under cold water until they are cool. Pat dry with paper towels and set aside. Do not drain the water; let it come back to a boil over high heat. 2 Prepare the corn: If using fresh corn kernels, let the pot of water used for the green beans come back to a boil, then blanch the kernels for 1 minute. Drain and rinse with cold water until cool. If using frozen corn, there's no need to blanch; transfer the frozen kernels to a strainer and run under water until the corn is thawed. Spread on a plate, pat dry with paper towels, and set aside. Do not drain the water; let it come back to a boil over high heat. 2 Toast the farro: Toast the farro in a dry cast iron or other heavy skillet, stirring constantly, for 5 minutes or until it smells nutty and toasted. 3 Cook the farro: Tip the farro into the boiling water – the grains should sizzle when they hit the water. Let the water return to a boil. Cook the farro, stirring occasionally, for 12 minutes, or until it is tender but still has some bite. 2 Drain the farro: Drain the farro into a medium strainer and set the strainer back inside the saucepan. Cover the farro with a clean kitchen towel or paper towel and set the lid on top. (If you don't have a strainer that fits in your pan, follow these instructions.) Set aside for 10 minutes to allow the grain to steam. 3 Season the farro: Transfer the grains to a large bowl. Sprinkle with 1 tablespoon of the olive oil. Taste for seasoning and add more salt, if you like, and pepper. Cool briefly until no longer piping hot. 5 Mix the salad: Add the green beans, corn, scallions, shallot, cherry tomatoes, remaining 2 tablespoons olive oil, vinegar, and fresh herbs to the farro. Toss gently. Taste for seasoning and add more salt, olive oil, vinegar, or herbs, if you like. This salad is best the day it's made, but leftovers make a great light lunch.", "recipe.recipe_description": "Have you ever cooked with farro before? This wheat grain is chewy, nutty, and filling. It’s also not much harder to prepare than brown rice. Mix cooked farro with some vegetables, as we’ve done here, and you have an easy side dish for dinner or even a light lunch for the week! Just add some chicken or a poached egg for a complete meal. This wheat grain has been a staple since Roman times, and it’s just fun to take something ancient and prepare it for the modern table. When you’re shopping for farro, look for “pearled” or “semi-pearled” on the label, which means the hull has been removed. Without the hull, the grain cooks quickly and doesn’t require overnight soaking, like some other ancient grains. Also, don’t get farro confused with spelt or think that one can be substituted for the other. The names are sometimes used interchangeably, which doesn’t help with the confusion, but they are actually two different grains. Spelt can take a long time to cook, but farro will cook quickly in boiling water. If your “farro” seems to be taking forever to cook, you probably got spelt by mistake! The best way to cook farro is with the “pasta method” – cook the grain in plenty of boiling, salted water for about 10 minutes, until tender, then drain off the extra water. After simmering the farro in plenty of water, drain it, and use the technique that Persian cooks do for their rice dishes: Tip the farro into a strainer and return the strainer to the cooking pot. Cover the strainer with a clean towel and the pot lid and let the farro steam in the heat for 10 minutes. This helps prevent gummy, mushy grains. Season the farro with olive oil, then add fresh corn cut off the cob and blanched, red and yellow cherry tomatoes, crisp blanched green beans, scallions, shallot, and fresh herbs. With this colorful salad, ancient grains look right at home in the modern world!", "recipe.author": "Sheryl Julian", "recipe.date_time": "July 31, 2017", "recipe.description": "Farro Salad with corn, green beans, and tomatoes! Great side dish or light weekday lunch. Top with chicken or poached egg for a full meal.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Farro Salad with corn, green beans, and tomatoes! Great side dish or light weekday lunch. Top with chicken or poached egg for a full meal.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "6 to 8 servings as a side salad", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "166": { "recipe_x_author_image.id": 166, "recipe.id": 616, "recipe.ts": "2017-09-25 03:15:28", "recipe.title": "Pressure Cooker Potato Salad", "recipe.ingredient": "3 or 4 medium Russet or Yukon Gold potatoes (2 to 2 ½ pounds), peeled and quartered if Russets, halved if Yukon Gold 2 large eggs 1/4 cup pickle juice from a jar of Kosher dill pickles (plus more to taste) 3 tablespoons finely chopped dill pickles 1/4 cup chopped parsley 1/2 cup chopped red onion 2 stalks celery, chopped 1 or 2 chopped scallions, including the greens 1 medium carrot, peeled and finely chopped 1/2 red bell pepper, chopped 1/2 cup mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoon ground black pepper Salt to taste Special equipment: 6-quart Instant Pot or other pressure cooker", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Cook the potatoes and eggs in the pressure cooker: Pour a cup of water into a pressure cooker and place a steamer basket inside. Add the quartered potatoes and place the eggs on top. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Steam” program, then adjust the time to 5 minutes. If your pressure does not have a “Steam” program, set it manually to “High Pressure” for 5 minutes. The pressure cooker will take 10 to 15 minutes to come up to full pressure. Cook time begins once it has reached full pressure. 2 Release the pressure after cooking: Right when the timer goes off, perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely. 3 Cool the potatoes and eggs, then chop. Wearing a pair of heat-proof mitts, remove the steamer basket from the pressure cooker. Put the eggs in a bowl of cold water, and leave the potatoes to cool in the basket for 10 minutes. Once cool, cube the potatoes. Peel the eggs and chop them coarsely. Keep the potatoes and eggs separate. 4 Combine the potatoes and eggs with the other salad ingredients: Put the potatoes into a large mixing bowl. Gently fold in the juice from the Kosher dill pickles. Add the finely chopped pickles followed by the parsley, onions, celery, scallions, chopped hard-boiled eggs, carrots, and red bell pepper. 5 Mix in the dressing: In a separate small bowl, mix the mayonnaise with mustard and pepper. Gently fold the dressing with the potato mixture. Taste and add additional salt as needed. 6 Serve the potato salad warm or chilled. The potato salad will keep for up to 3 days in the refrigerator.", "recipe.recipe_description": "Elise’s Dad makes an awesome potato salad. The salad is studded with lots of crunchy chopped vegetables, and the simple dressing (just mayo, mustard, and pepper) is perfect. As far as the ingredients go, there isn’t a whole lot to improve upon! The classic stove-top method works just fine, of course, but I couldn’t wait to convert this classic recipe to be made in the pressure cooker! Using an electric pressure cooker to steam the potatoes and eggs all at once streamlines this recipe, conserves water, and speeds things up a little bit. You don’t have to wait for a big pot of water to boil, and you can prep the rest of the ingredients while the potatoes and eggs cook. In order to get the eggs perfectly hard boiled and the potatoes fork tender, the potatoes need to be quartered rather than cut into 1-inch pieces before cooking. Place them in a steamer basket in your pressure cooker with the eggs on top, then cook for just five minutes under pressure. Chop up the eggs and potatoes, mix them with the dressing, crunchy vegetables, and pickles, and the salad is ready. It’s great served warm, or chilled and served the next day.", "recipe.author": "Coco Morante", "recipe.date_time": "June 5, 2017", "recipe.description": "Potato salad gets a pressure cooker makeover! Cook the potatoes and eggs together in the pressure cooker, then mix with the rest of the salad ingredients and a mayonnaise-Dijon dressing. Easy-peasy.", "recipe.photography_credit": "Coco Morante", "recipe.recipe_name": "Potato salad gets a pressure cooker makeover! Cook the potatoes and eggs together in the pressure cooker, then mix with the rest of the salad ingredients and a mayonnaise-Dijon dressing. Easy-peasy.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "6 to 8", "author_image.id": 24, "author_image.ts": "2017-09-25 02:55:04" }, "167": { "recipe_x_author_image.id": 167, "recipe.id": 619, "recipe.ts": "2017-09-25 03:15:31", "recipe.title": "Baked Vegetable and Cream Cheese Wontons", "recipe.ingredient": "For the wontons: 4 1/2 tablespoons vegetable oil, divided 2 cloves garlic, minced 1 tablespoon minced ginger (from a 1-inch piece of ginger) 5 cups thinly sliced Napa cabbage (green cabbage is also ok) 1 large carrot, grated (about 1 1/3 cups grated) 3/4 cup frozen peas, thawed 2 scallions, thinly sliced 3/4 teaspoon salt 1/2 teaspoon toasted sesame oil 1 large egg 48 to 50 square wonton wrappers 4 1/2 to 5 ounces cream cheese For the dipping sauce (optional): 3 tablespoons soy sauce 4 tablespoons rice vinegar 3/4 teaspoon toasted sesame oil", "recipe.recipe_intronote": "To make wontons ahead: Freeze the unbaked wontons on a parchment-lined baking sheet. (Do not refrigerate the wontons; the moisture from the vegetables will seep into the wonton wrappers and turn them into mush.) When you are ready to bake, brush or spray a thin layer of oil over the frozen wontons; do not thaw. Bake the frozen wontons at 400ºF for about 12 to 13 minutes.", "recipe.recipe_method": "1 Prepare the filling: Heat 1 1/2 tablespoons of the vegetable oil in a wok or large skillet over medium-high heat. When the pan is hot, add the garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the cabbage and cook, stirring frequently to prevent burning, until it starts to wilt, about 2 to 3 minutes. Add the grated carrot, peas, scallions, salt and sesame oil and cook for another minute. Turn off the heat and dish the vegetables onto a plate to cool for 10 minutes. 2 Preheat oven to 400ºF. Position an oven rack in the center position. Brush 2 large baking sheets with oil (1 tablespoon per pan), spray with cooking spray, or line with parchment. (Wontons baked on parchment won't get quite as crispy on the bottoms.) Lightly beat an egg for the egg wash and set aside. 3 Fold the wontons: Lay 4 wonton wrappers on a work surface. Place about a tablespoon of vegetable filling in the center of each wrapper. Place about 1/2 teaspoon of cream cheese on top of the vegetables. Using your fingers, brush the egg wash along the edges of the wonton wrappers. Lift 2 opposite corners of the wrapper and pinch them together at the top. Lift the other two corners towards the top and pinch them against the first two corners to form a pyramid. Pinch edges of the wrapper together to seal the wonton closed. Repeat with the other three wontons. Transfer the sealed wontons onto one of the sheet pans and cover loosely with plastic wrap to keep them from drying out. Repeat filling and folding the wontons until you have filled a baking sheet with 24 to 25 sealed wontons. Remove the plastic wrap and brush a thin layer of oil on all of the wontons or spray with cooking spray. 4 Bake for 11 to 12 minutes, or until the edges of the wontons are a deep golden brown color. 5 While the first batch of wontons is baking, prepare a second batch of wontons using the remaining filling. Once the first batch is done baking, bake the second batch. 6 To serve: Let the wontons cool for a few minutes before serving. Whisk together the ingredients for the dipping sauce and serve with the warm wontons. These baked wontons are best consumed in the same day.", "recipe.recipe_description": "Making dumplings is a big tradition in my family. When I was young, my mother would wake me up early on Sunday mornings to make dumplings with her and my grandmother. We would spend an hour or two filling and shaping dumplings, and then cook them for brunch for the rest of the family. It was a lot of work, but I always got first dibs on the freshly made dumplings! Now that I live away from my family, I still try to keep that weekend dumpling-making tradition alive. If you have never made dumplings before, these vegetable and cream cheese baked wontons are a great place to start. The filling comes together quickly and folding the dumplings is quite simple compared to other, more elaborate dumplings. Plus, there’s no deep-frying involved! Store-bought wonton wrappers are so convenient. For this recipe, buy square-shaped wonton or dumpling wrappers. Technically, you could make the wontons with circular wrappers, but you won’t get the same pyramid shape that you see in the photos. Store-bought wrappers are usually dusted with flour or another starch to prevent them from sticking together in the package. I feel that once baked, this tends to make the wontons quite dry. You can keep this from happening by brushing all the wontons with a thin layer of oil right before baking. You don’t need a lot of oil, just enough to moisten the wrapper on the outside. You can also use cooking spray to apply the layer of oil. Because these wontons are baked (as opposed to deep-fried), most of the crunch will come from the golden brown “X” on the top of the wontons. Using whisked eggs to seal the “X” makes this part extra-crunchy! These baked wontons taste great all on their own, but I have included a quick recipe for a soy sauce and vinegar dipping sauce that you can serve alongside, if you like. If you want something on the sweeter side, try a sweet chili sauce.", "recipe.author": "Lisa Lin", "recipe.date_time": "May 20, 2017", "recipe.description": "Easy vegetable and cream cheese baked wontons! Big crowd-pleaser and no need for deep-frying. Can be prepped and frozen ahead.", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "Easy vegetable and cream cheese baked wontons! Big crowd-pleaser and no need for deep-frying. Can be prepped and frozen ahead.", "recipe.recipe_prep_time": "45 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "About 50 to 55 wontons (10 to 15 servings)", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "168": { "recipe_x_author_image.id": 168, "recipe.id": 620, "recipe.ts": "2017-09-25 03:15:39", "recipe.title": "Potato and Broccoli Curry", "recipe.ingredient": "3 large (1 1/4 pounds, 670 kg) Yukon Gold or other golden potatoes 3 big stalks broccoli with fist-sized crowns, or one larger melon-sized crown 1 piece (2 inches) fresh ginger, peeled and coarsely chopped 1 clove garlic, chopped 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes 3/4 cup roasted unsalted whole almonds 1/2 teaspoon salt, or more to taste 2 tablespoons canola oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon red chili powder 1/2 teaspoon ground turmeric 3 cups vegetable stock 1 stick cinnamon 2 tablespoons chopped fresh cilantro, for garnish 2 to 3 cups cooked rice, to serve Special equipment: Dutch oven, or other large, heavy pot with a lid Food processor or blender", "recipe.recipe_intronote": "If you don't already have rice prepared, begin cooking a pot before you start making this recipe so that it's ready by the time you're ready to serve.", "recipe.recipe_method": "1 Prepare the potatoes: Without peeling, cut the potatoes into 1/2-inch cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. When done, the potatoes should be firm, but tender and easily pierced with a fork. Drain. 2 Prepare the broccoli: Cut the stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into 1/4-inch pieces. Cut the crown into florets about 3-inches long. 3 Make the sauce: In a food processor or blender, combine the ginger, garlic, tomatoes, 1/2 cup of the almonds (set aside the remaining 1/4 cup for garnish), and salt. Pulse the mixture until it is smooth. 4 Cook the spices: In a Dutch oven or other large, heavy pot with a lid, heat the canola oil over medium heat. Add the chili powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant. 5 Simmer the sauce: Add the pureed tomato mixture to the pot with the spices – stand back as it may splutter as you add it to the pan. Cook, stirring, for 2 minutes. Add the stock and cinnamon stick. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes. 6 Cook the vegetables: Add the potatoes and broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are tender when pierced with a skewer. 7 Serve the curry: Remove the cinnamon stick. Coarsely chop the remaining 1/4 cup almonds. Ladle the curry into bowls with rice and garnish with almonds and cilantro.", "recipe.recipe_description": "Years ago, when I asked my friend Arthi for her favorite curry recipe, she gave me this sauce, which she adjusted to make what I call her “supermarket” version. That meant I could grab the ingredients at my local market without a special trip to her Indian grocery. I love this sauce! It’s rich, but there’s no cream. It’s spicy, but not too hot. When it’s done cooking, you want to eat it with a spoon. Arthi comes from Madras, in the south of India. Her original recipe contained chicken, but I use the sauce with all kinds of vegetables. Since I adore potatoes in curry, I’ve used them in today’s version, along with some broccoli for crunch and color. You can also switch up the vegetables I’ve used here with carrots, peas, cauliflower, or any other favorite. The secret to the creamy sauce without the cream is almonds, which are ground in a food processor with canned tomatoes and ginger. After you mellow the spices in oil, stir the pureed mixture into the pan, add vegetable stock, and let everything simmer briefly. Then add the vegetables (steam the potatoes first or they’ll soak up all your sauce!), and simmer again. Don’t throw away your broccoli stems; they’re a tender and deliciously crunchy addition to this curry. I make a big pot of basmati rice while the gingery sauce is cooking and the kitchen smells divine from all the aromas. Sprinkle the curry with chopped roasted almonds and cilantro and you have bowls loaded with flavor and lots of texture.", "recipe.author": "Sheryl Julian", "recipe.date_time": "May 13, 2017", "recipe.description": "Weeknight potato and broccoli curry! Ground almonds are the secret to a creamy sauce without the cream. Prepped and ready to eat in about 40 minutes.", "recipe.photography_credit": "Sheryl Julian", "recipe.recipe_name": "Weeknight potato and broccoli curry! Ground almonds are the secret to a creamy sauce without the cream. Prepped and ready to eat in about 40 minutes.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "169": { "recipe_x_author_image.id": 169, "recipe.id": 621, "recipe.ts": "2017-09-25 03:15:45", "recipe.title": "Watercress Salad with Strawberries and Feta", "recipe.ingredient": "For the dressing: 2 tablespoons champagne vinegar 1 tablespoon fresh lemon juice 1 teaspoon honey Salt and pepper, to taste 1/4 cup olive oil For the salad: 1/3 cup sliced almonds 1 bunch watercress, any thick stems removed (about 4 cups) 1/2 cup packed mint or basil leaves, or a combination of both, roughly chopped 16 ripe strawberries, hulled and halved lengthwise 6 radishes, thinly sliced 1 Persian or English cucumber, thinly sliced 1/2 cup (4 ounces) crumbled feta", "recipe.recipe_intronote": "If your watercress has thin, tender stems, you will not need to do anything except rinse and shake off the moisture. For bunches with thicker, tougher stems, just remove the bottom thick ends, and keep the leaves on their upper stems. The almonds can be toasted up to a day ahead of time, but wait to assemble the salad until just before serving. If you can only find standard cucumbers, cut the cucumber in half and scoop out the seeds in the middle before slicing. Recipe can be doubled or tripled if needed.", "recipe.recipe_method": "1 Toast the almonds: Preheat the oven to 350F. Spread the almonds on a baking sheet and bake for 7 to 9 minutes, until golden and fragrant. Set aside to cool. 2 Make the dressing: In a small bowl whisk the vinegar, lemon juice, honey, salt and pepper. Gradually whisk in the oil. Taste and add more honey, salt, or pepper, if you like. 3 Assemble the salad: In a salad bowl, toss the watercress, mint and/or basil, strawberries, radishes, and cucumber with half the dressing. Taste and continue adding additional dressing until the salad is evenly coated with dressing and flavorful. Top with crumbled feta and toasted almonds, and serve.", "recipe.recipe_description": "Spring has finally arrived, and with it the appearance of longed-for exhilarating spring flavors. Like strawberries! Once you have savored these fresh, ripe berries for breakfast, in a pie, and in a bowl covered with cream, you’ll start looking around for other ways to use them. Might I suggest this simple, yet beautiful, spring salad? This salad features all four of my favorite flavor components: something sweet (juicy strawberries), salty (fresh feta), crunchy (toasted almonds), and refreshing (cucumbers). Add one more element of “something unexpected” and you have a salad that really sings. Here, the surprise is the peppery explosion of watercress and radishes and some lively mint. (You could use either mint or basil, or both, depending on what you can find—they add a nice punch to the salad.) If you are lucky enough to find young watercress with thin, tender stems, you will not need to do anything except rinse and shake off the moisture. For bunches with thicker, tougher stems, just remove the bottom thick ends, and keep the leaves on their upper stems. And let’s not leave out the visuals. Serve this stunning tangle of spring ingredients all by itself on salad plates so you can really show off its beauty. It’s almost too pretty to eat! But of course, you should.", "recipe.author": "Sally Vargas", "recipe.date_time": "May 10, 2017", "recipe.description": "Watercress Salad with Strawberries and Feta! Such a great way to enjoy fresh spring fruits and vegetables. Toss with a simple champagne vinaigrette.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Watercress Salad with Strawberries and Feta! Such a great way to enjoy fresh spring fruits and vegetables. Toss with a simple champagne vinaigrette.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "4 to 6 servings", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "170": { "recipe_x_author_image.id": 170, "recipe.id": 625, "recipe.ts": "2017-09-25 03:15:55", "recipe.title": "Prosciutto-Wrapped Asparagus", "recipe.ingredient": "1 pound asparagus, preferably thick spears 3 to 3 1/2 ounces sliced prosciutto 1 to 2 tablespoons olive oil Ground black pepper Lemon zest, optional Freshly grated Parmesan cheese, optional", "recipe.recipe_intronote": "Prosciutto is naturally salty, so you shouldn’t need to add any more salt to the asparagus. If you want to make a bigger batch, just double up the ingredients in the recipe and use 2 large baking sheets for roasting.", "recipe.recipe_method": "1 Heat the oven to 400F. Line a large sheet pan with parchment paper and set aside. 2 Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.) 3 Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly. Lay the wrapped asparagus spears on the lined sheet pan. 4 Drizzle the asparagus with 1 to 2 tablespoons of olive oil. Sprinkle a pinch of black pepper on top. 5 Bake the asparagus for 8 to 10 minutes. When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges. 6 Serve the asparagus. Transfer the asparagus to a serving platter. Top with lemon zest and freshly grated parmesan cheese, if using. Serve immediately while hot.", "recipe.recipe_description": "Whenever I’m in the mood to give oven-roasted asparagus a little pizzazz – for Easter brunch or Mother’s Day, for instance — I wrap thin slices of prosciutto around the asparagus spears. This is such an easy way to make the roasted asparagus look fancy! I also love how the salty flavors of the prosciutto complement the subtly sweet flavor of roasted asparagus. For this dish, look for asparagus spears that are pretty thick (about 16 to 18 spears per pound). Thin asparagus spears are more difficult to wrap with the prosciutto and tend to dry out too easily in the oven. To prepare the asparagus, snap off the rough, woody ends at the bottom of the spears. Sometimes, I’ll snap off as much as an inch and a half of the asparagus. I don’t like seeing food go to waste, so usually save these piece for a stir-fry. (Peel off the rough exterior with a paring knife or vegetable peeler, then slice them into ½-inch pieces.) Packaged prosciutto is usually sliced very thinly, so you may find that the slices rip apart as you take them out of the package. Don’t stress about it too much. Even a little torn, the prosciutto will still look great after cooking. If any pieces tear too much to use, you can just eat them as a snack! I prefer serving the asparagus while it is still vibrant green, so I pull it out of the oven after 8 or 9 minutes of roasting. If you want the spears and prosciutto to be more crisp, leave the asparagus in the oven for a few minutes longer. Sprinkle the roasted asparagus with lemon zest and freshly grated parmesan for extra flavor!", "recipe.author": "Lisa Lin", "recipe.date_time": "April 12, 2017", "recipe.description": "Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, or any spring meal!", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, or any spring meal!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "10 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "171": { "recipe_x_author_image.id": 171, "recipe.id": 626, "recipe.ts": "2017-09-25 03:16:00", "recipe.title": "Spring Minestrone Soup", "recipe.ingredient": "2 Tbsp olive oil 6 green onions 2 green garlic stalks, or 2 large garlic cloves 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks 1 15-ounce can of diced tomatoes 4 cups vegetable stock or chicken stock (use vegetable stock if cooking vegetarian or vegan) Salt 1/2 pound artichoke hearts (fresh or frozen), chopped roughly 1 15-ounce can of chickpeas (garbanzo beans), rinsed and drained 1 cup peas (fresh or frozen) 1/2 pound asparagus, cut into 1-inch chunks 2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons Up to 1/4 cup pesto Grated parmesan or pecorino cheese for garnish (omit for vegan version) 1 teaspoon black pepper", "recipe.recipe_intronote": "You can either make fresh pesto for this recipe, or you can just buy some high-quality pesto in the market.", "recipe.recipe_method": "1 Prep green onions, green garlic, potatoes, artichoke hearts: Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Scrub potatoes and cut them into 1-inch chunks. Either trim fresh artichokes down to their hearts and chop the hearts (see How to Trim Artichokes) or chop up defrosted frozen artichoke hearts. 2 Sauté white parts of green onions and garlic, add potatoes: In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and sauté for 1 minute. Add the potatoes, and cook 1 minute more. 3 Add tomatoes, stock, salt, then simmer: Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes. 4 Add artichoke hearts (if using fresh) and cook another 5 minutes 5 Add the chickpeas and green peas and cook another 5 minutes. 6 Add the asparagus and artichoke hearts (if using frozen), then the greens: Add the asparagus and artichoke hearts (if using frozen artichoke hearts). Cook 2 minutes. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute. 7 Add pesto, salt, pepper: Turn off the heat and stir in the pesto. Add black pepper and more salt to taste (depending on how salty your stock is, you may need to add 1 to 2 teaspoons of salt). Serve topped with grated cheese.", "recipe.recipe_description": "Welcome spring with this savory soup from Hank. ~Elise Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market. I know to make this soup whenever I can get asparagus, artichokes and peas all at the same time. These vegetables form the backbone to the soup. Another good thing about this minestrone is that it takes only about an hour to make, from start to finish, including prep time. Classic minestrone takes at least a couple hours to make. There’s something to be said for a quick version. Keep in mind that the ingredients below are a guide. Minestrone is supposed to be free-form, with whatever looks good at the produce market. Don’t like artichoke hearts? Skip them. Despise chickpeas? Use some other bean. Just be sure to use lots of different kinds of vegetables and you’ll be fine. The other key to this recipe is to build the soup like a house. Don’t toss everything in all at once, or some vegetables will be overcooked and some undercooked. This is why when you read the recipe below you will see that I add ingredients little by little. Feel free to use canned or frozen vegetables in some cases. I use canned chickpeas and will often use frozen peas, which are almost as good as fresh. For a special occasion, use all fresh ingredients, though, as you can definitely taste the difference. Recipe and photos updated, first published 2011", "recipe.author": "Hank Shaw", "recipe.date_time": "April 7, 2017", "recipe.description": "Spring Minestrone! A springtime version of the classic Italian minestrone, with peas, new potatoes, artichoke hearts, asparagus and spring greens.", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "Spring Minestrone! A springtime version of the classic Italian minestrone, with peas, new potatoes, artichoke hearts, asparagus and spring greens.", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "40 minutes", "recipe.yield": "Serves 4-6", "author_image.id": 1, "author_image.ts": "2017-09-25 02:40:51" }, "172": { "recipe_x_author_image.id": 172, "recipe.id": 627, "recipe.ts": "2017-09-25 03:16:06", "recipe.title": "Roasted Broccolini with Creamy Mustard Sauce", "recipe.ingredient": "For the sauce (makes 1 1/4 cups): 1 cup raw unsalted cashews 1/2 cup water 1/4 cup fresh lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons Dijon mustard 1 teaspoon apple cider vinegar 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon fine sea salt (or regular salt) 1/8 teaspoon red pepper flakes For the broccolini: 1 pound (460g) broccolini 3 1/2 tablespoons extra-virgin olive oil 1/2 teaspoon salt, plus more to taste 1/8 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons finely chopped fresh garlic 1/2 cup sliced raw almonds 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest, plus more to taste", "recipe.recipe_intronote": "Look for broccolini near the broccoli and other leafy green vegetables in the produce section of your grocery store. Substitute regular broccoli if you can't find broccolini. You will likely have leftover sauce. Store for up to a week and serve over any other roasted vegetables, or use as a dipping sauce.", "recipe.recipe_method": "1 Soak the cashews for the sauce: Soak the cashews for 2 hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for 10 minutes, then draining. 2 Preheat the oven to 425F. Line a baking sheet with parchment paper. 3 Roast the broccolini: Toss the broccolini with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for 10 to 15 minutes or until tender and slightly crispy. 4 While the broccolini is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for 30 to 60 seconds until smooth and creamy. 5 Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for 1 to 2 minutes until fragrant and just starting to brown. Add the almonds, and stir for about 1 minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat. 6 Top the broccolini and serve: Remove the roasted broccolini from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccolini, and season with additional lemon juice, zest, salt, and pepper to taste. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.", "recipe.recipe_description": "This simple veggie side dish is a staple in our house because it’s really quick to throw together and super tasty. When you roast slender stems of broccolini, they become tender, slightly crispy, and even a touch sweet! Broccolini is a cross between regular broccoli and gai-lan, a Chinese green that is also in the brassica family. It’s loaded with vitamins and minerals, and great for rounding out a healthy meal. The creamy mustard dressing makes the dish feel special. It’s also a fabulous dipping sauce for any other vegetables that take your fancy.", "recipe.author": "Tess Masters", "recipe.date_time": "April 1, 2017", "recipe.description": "Crispy roasted broccolini with creamy mustard sauce. Easy 15-minute side dish for chicken, steak, or pork chops. Dairy-free.", "recipe.photography_credit": "Trent Lanz", "recipe.recipe_name": "Crispy roasted broccolini with creamy mustard sauce. Easy 15-minute side dish for chicken, steak, or pork chops. Dairy-free.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "15 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 122, "author_image.ts": "2017-09-25 03:05:33" }, "173": { "recipe_x_author_image.id": 173, "recipe.id": 628, "recipe.ts": "2017-09-25 03:16:09", "recipe.title": "Radicchio Salad with Green Olives, Chickpeas, and Parmesan", "recipe.ingredient": "", "recipe.recipe_intronote": "This recipe works best with finely-grated parmesan cheese, grated on a microplane or on the finest holes of your cheese grater. If you can't find radicchio, substitute frisee, endive, or another bitter green. During the summer, try grilling the quartered heads of radicchio before slicing them into pieces for the salad. Grilling brings out sweetness in the radicchio!", "recipe.recipe_method": "1 Toast the sunflower seeds: Add the sunflowers seeds to a small, dry skillet. Toast over medium heat, stirring occasionally, until the seeds look toasted around the edges and smell fragrant. Transfer the seeds to a bowl to cool. (Sunflower seeds can be toasted several days in advance and kept in an airtight container at room temperature until needed.) 2 Prepare the radicchio: Peel away and discard a layer or two of the outer leaves if they are looking wilted or battered. Cut the head of radicchio into quarters through the root. Trim away the root. Cut each quarter cross-wise into strips 1- to 1/2-inch thick. Transfer to a large mixing bowl. 3 Add the chopped green olives, chickpeas, and 3/4 cup of the cheese to the bowl with the radicchio. 4 Make the dressing and toss the salad: Whisk together the vinaigrette of balsamic vinegar, olive oil, salt, and pepper. Pour over the salad and toss gently until the ingredients are evenly coated. If the cheese clumps together, break it apart with a spatula and stir in. 5 Let the salad stand at least 10 minutes or up to an hour. This gives the flavors time to combine and mellow. 6 Serve the salad: Taste a forkful of the salad and add additional salt and pepper, if needed. Serve the salad on individual plates or one shared platter. Top with the remaining cheese and the toasted sunflower seeds. This salad is best served within an hour of preparation, but leftovers are quite good for several days and make a great lunch salad. Store in an airtight container in the fridge.", "recipe.recipe_description": "", "recipe.author": "Emma Christensen", "recipe.date_time": "March 29, 2017", "recipe.description": "A beautiful radicchio salad with California green ripe olives, chickpeas, and Parmesan. Quick and easy to toss together. Great with chicken or fish.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "A beautiful radicchio salad with California green ripe olives, chickpeas, and Parmesan. Quick and easy to toss together. Great with chicken or fish.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "4 to 6 servings", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "174": { "recipe_x_author_image.id": 174, "recipe.id": 642, "recipe.ts": "2017-09-25 03:16:10", "recipe.title": "Pressure Cooker Baked Beans", "recipe.ingredient": "1 pound dried Great Northern beans 1/3 cup molasses 1/3 cup brown sugar 3 tablespoons Dijon mustard 1/8 teaspoon ground cloves 8 ounces bacon, cut into 1/2-inch pieces 1 medium onion, diced Special equipment: 6-quart electric pressure cooker", "recipe.recipe_intronote": "This recipe uses an electric pressure cooker. Pressure cooking times will be slightly less if you're using a stovetop pressure cooker.", "recipe.recipe_method": "1 Par-cook the beans: Combine the dried beans and 8 cups of the water in an electric pressure cooker. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes. It will take about 20 minutes for your pressure cooker to come up to pressure, and then the 15 minutes of actual cooking will begin. 2 Naturally release the pressure and drain the beans: When the timer goes off, wait for the pressure to release naturally for 15 minutes, then release the rest of the pressure by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely. At this point, the beans should be mostly cooked through, but still firm. It's fine if there's still a little bit of white at the center. If you'd like to use some of the bean cooking liquid to make your baked beans, scoop out 1 1/2 cups of liquid and set it aside. Wearing a pair of heat-proof mitts, lift the inner pot out of the pressure cooker and drain the beans into a colander in the sink. Wash out the pot and return it to the pressure cooker. 3 Prepare the cooking liquid: In a small bowl, whisk together the molasses, sugar, mustard, ground cloves, and 1 1/2 cups water or reserved bean cooking liquid. Set aside. 4 Sauté the bacon and onions: Reset the electric pressure cooker, then select its “Sauté” program. Add the bacon to the pot and sauté it until it begins to render some fat, about 5 minutes. Add the onions and sauté until they are translucent, about 5 more minutes. When done, hit \"Cancel\" to stop sautéing. 5 Finish cooking the beans: Gently stir the beans and the cooking liquid into the pot with the bacon and onions. Secure the lid on the pressure cooker, again making sure that the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Bean/Chili” program, then adjust the time to 15 minutes. If your pressure does not have a “Bean/Chili” program, set it manually to “High Pressure” for 15 minutes. It will take about 15 minutes for your pressure cooker to come up to pressure, and then the 15 minutes of actual cooking will begin. 6 Let the pressure release naturally: When the cooking program finishes, let the pressure cooker completely release its pressure naturally. This will take about 30 minutes. Don’t perform a quick release, as the thick cooking liquid will sputter out of the pressure release valve. 7 Serve the beans warm: They are very good straight out of the pot, and taste even better the next day. Reheat beans over low temperature on the stovetop, in a low oven, or in the microwave.", "recipe.recipe_description": "Elise’s recipe for Slow Cooker Boston Baked Beans is fantastic. If you’re in a rush and don’t have time for the full version, it turns out that you can speed it up considerably by using an electric pressure cooker like the Instant Pot! Instead of taking eight hours to cook, I can make these pressure cooker baked beans in just over two hours! Looking for the slow cooker version? Slow Cooker Boston Baked Beans Another bonus with this pressure cooker recipe is that you don’t have to soak the beans overnight. Instead, I par-cook (partially cook) them with just water before adding the rest of the ingredients. The par cooking step ensures that the beans will get soft and tender. The rest of the recipe is so simple! Just be sure to let the pressure cooker go through a natural release instead of doing a quick release. Beans have a tendency to foam and sputter when the pressure is released too quickly, which can clog the release valve. Tender beans, sweet molasses sauce, and lots of smoky bacon — this easy pressure cooker recipe make a perfect side dish with BBQ, meatloaf, or any other meaty main dishes.", "recipe.author": "Coco Morante", "recipe.date_time": "August 1, 2017", "recipe.description": "Pressure Cooker Baked Beans! Tender beans, sweet molasses sauce, and lots of smoky bacon. This easy pressure cooker recipe is a perfect side dish with BBQ, meatloaf, or any other meaty main dishes.", "recipe.photography_credit": "Coco Morante", "recipe.recipe_name": "Pressure Cooker Baked Beans! Tender beans, sweet molasses sauce, and lots of smoky bacon. This easy pressure cooker recipe is a perfect side dish with BBQ, meatloaf, or any other meaty main dishes.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "8 to 10 servings", "author_image.id": 24, "author_image.ts": "2017-09-25 02:55:04" }, "175": { "recipe_x_author_image.id": 175, "recipe.id": 646, "recipe.ts": "2017-09-25 03:16:13", "recipe.title": "Iced Chai Latte", "recipe.ingredient": "For the iced chai: 4 tea bags of chai 1 quart water For the honey syrup: 1/4 cup honey 1/4 cup water To serve: Milk, any kind", "recipe.recipe_intronote": "Double this recipe for more servings. The honey syrup and prepared chai will both keep for at least a week in the refrigerator. Quick Steeping: If you need to speed up the steeping process, bring 2 cups of water to a boil, remove from heat, and add the tea bags. Steep for 10 to 20 minutes. Remove the tea bags and add the remaining 2 cups of water. Cool to room temperature, then transfer to the fridge to cool completely. Homemade Chai Blend: If you prefer to make your own chai blend instead of using tea bags, follow the instructions above for Quick Steeping and use the blend of black tea and spices recommended in this recipe for Homemade Chai.", "recipe.recipe_method": "1 Steep the tea: Combine the tea and water in a quart-sized jar. Cover and let steep at room temperature for at least 4 hours or up to 12 hours. The tea will become stronger and more infused the longer it stands. 2 Make the honey syrup: Combine the honey and water in a small glass container. Microwave for 30 seconds. Stir to dissolve the honey. Allow to cool, then cover and refrigerate until needed. (Honey syrup will keep for about a week.) 3 Remove the tea bags: Once the tea has infused to your liking, remove the tea bags. The tea is ready to be used immediately, or cover and refrigerate for a week or more. 4 Assemble an iced chai latte: Place a few ice cubes in a glass. Pour 1 to 3 teaspoons of honey syrup over the ice cubes. Fill the glass with a cup or so of iced chai and top with as much milk as you like. Stir to combine and taste. Add more honey syrup or milk, if desired.", "recipe.recipe_description": "Last summer, I was all about cold brew coffee. This summer, my obsession is iced chai lattes. And my friends, I am deeply obsessed. The size (and frequency) of my batches seems to have become larger and larger as the summer has progressed. At first, I was just drinking one or two glasses in the morning. And then another glass in the afternoon started to seem perfectly reasonable. When I switched from water glasses to pint glasses, I knew I was in trouble. I take a fairly simple, uncomplicated approach to my iced chai — minimum effort for maximum payout. I like cold-steep my tea for at least a few hours, though sometimes I leave it all day. The beauty of cold-steeping is that the tea stays mellow and smooth even if you forget about it for a while. (There are Quick Steeping directions below if you need your iced chai a little more urgently.) I think four bags of tea per quart of water makes a nicely spicy cup of iced chai. I recommend starting there, but if you think you’d like your chai lighter or stronger, just adjust the number of tea bags as needed. I sweeten my chai lattes with a quick honey syrup made of equal parts honey and water. A syrup like this mixes more easily into the tea than straight honey. You could mix the syrup with the full batch of chai once it’s finished steeping, but I prefer to mix them in the glass. That way I can adjust the sweetness to my taste, or to the taste of any guests who happen to wander by in need of a cool, refreshing beverage. Top off your glass of iced chai with as much or as little milk as you like. Creaminess is a highly personal decision. I like to use whole milk, but 2% milk, almond milk, or coconut milk are all lovely. One final thought: If you like to sip your iced tea slowly and don’t want it to get watered down with ice cubes, make an extra batch of chai and freeze it into ice cubes!", "recipe.author": "Emma Christensen", "recipe.date_time": "July 18, 2017", "recipe.description": "Make Iced Chai Lattes at home! This simple method uses cold-steeped chai, honey syrup, and milk. Make a big batch and enjoy it all week long!", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Make Iced Chai Lattes at home! This simple method uses cold-steeped chai, honey syrup, and milk. Make a big batch and enjoy it all week long!", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "4 servings", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "176": { "recipe_x_author_image.id": 176, "recipe.id": 654, "recipe.ts": "2017-09-25 03:16:16", "recipe.title": "Lentil Salad with Arugula and Feta", "recipe.ingredient": "For the dressing: 2 tablespoons sherry vinegar 1 teaspoon coriander seeds, coarsely crushed in a mortar or with a rolling pin (or 1/2 teaspoon ground coriander) 1 teaspoon ground sumac (optional), plus more for garnish 1/8 teaspoon salt Fresh black pepper 5 tablespoons olive oil Salt and pepper to taste For the salad: 1 cup small dried lentils, such as French green lentils Salt and pepper to taste 1/4 cup pine nuts 1/4 red onion, thinly sliced 1/4 cup dried currants 1/4 cup chopped fresh cilantro 2 bunches (about 6 cups) arugula 12 cherry tomatoes, halved 3 ounces (about 2/3 cup) feta cheese, crumbled", "recipe.recipe_intronote": "When buying lentils for this recipe, smaller varieties, like French green lentils, are the best choice. They hold their shape without becoming mushy, look pretty, and have a slightly chewy texture.", "recipe.recipe_method": "1 Make the dressing: In a bowl, whisk the vinegar, coriander and sumac (if using) with 1/8 teaspoon salt and a few grinds of fresh black pepper. Gradually whisk in the oil. Taste, and add more salt and pepper, if you like. 2 Cook the lentils: Bring a large saucepan of salted water to a boil. Add the lentils. Reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender but still hold their shape. 3 While the lentils cook, toast the pine nuts: In a dry skillet over medium heat, stir the pine nuts constantly for 2 to 3 minutes, or until they are lightly browned. Transfer them immediately to a plate to keep them from burning. 4 Season the lentils and tame the onions: When the lentils are done cooking, drain them into a colander and transfer to a small bowl. While the lentils are still hot, stir in the onions and 2 tablespoons of the vinaigrette. Let cool until it's a warm room temperature (no longer piping hot). (To speed up the cooling, you can spread the lentils and onions out on a plate.) 5 Assemble the salad: In a salad bowl, toss the arugula with the currants, cilantro, and remaining vinaigrette. Pile the lentils over the salad and top with the cherry tomatoes, feta, and toasted pine nuts. Sprinkle with more sumac, if you like.", "recipe.recipe_description": "I could eat this salad every day! It has all the elements I love in a salad: something crunchy (pine nuts and red onions), something salty and tangy (sherry vinaigrette and feta cheese), something sweet (dried currants), and some tasty greens (peppery arugula). It makes a great lunch all by itself when you’re in the mood for a salad. It also pairs well with anything coming off the grill or with simple roast chicken if you want to serve it for dinner. I’ve included a Middle Eastern spice, perhaps unfamiliar, in the dressing: ground sumac. Don’t worry! It’s totally optional and the recipe is just as delicious without it. I’ve been experimenting with spices from my local Middle Eastern market, and I wanted to share this one with you in case you stumble upon it. Ground sumac is dried and ground from the red berries that ripen in clusters on sumac bushes in the fall. The spice has a clean, bright, ultra-tart lemony flavor and adds a puckery punch when sprinkled on toasted pita chips, over hummus, or as with this recipe, into a vinaigrette for a salad. When buying lentils for this recipe, smaller varieties, like French green lentils, are the best choice. They hold their shape without becoming mushy, look pretty, and have a slightly chewy texture. One other trick worth mentioning is to add the onions to the lentils while they are hot. This tames their harsh bite while keeping their crisp texture.", "recipe.author": "Sally Vargas", "recipe.date_time": "July 1, 2017", "recipe.description": "This lentil salad with arugula and feta cheese makes a great lunch or light dinner! Toss with a sherry vinaigrette, red onions, dried currants, and chopped cilantro.", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "This lentil salad with arugula and feta cheese makes a great lunch or light dinner! Toss with a sherry vinaigrette, red onions, dried currants, and chopped cilantro.", "recipe.recipe_prep_time": "25 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "Serves 4 to 6", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "177": { "recipe_x_author_image.id": 177, "recipe.id": 664, "recipe.ts": "2017-09-25 03:16:24", "recipe.title": "Roasted Cabbage with Bacon Gremolata", "recipe.ingredient": "For the cabbage: 1 medium-sized head of cabbage (about 1 1/2 pounds) 2 tablespoons olive oil 1/2 teaspoon salt Freshly ground black pepper For the bacon gremolata: 3/4 cup roasted unsalted almonds 4 strips (about 1/4 pound) good-quality thick-cut bacon 3 tablespoons minced fresh parsley 1 teaspoon freshly grated lemon zest Pinch of kosher salt To serve: Freshly grated Parmesan cheese", "recipe.recipe_intronote": "From Andrea Bemis: \"This is one of our favorite winter side dishes, and we get rave reviews each time we serve it for company. I've brought back the bacon gremolata yet again because it pairs so nicely with the roasted cabbage. I hope you and your guests find as much joy and pleasure in this simple recipe as we do.\" Adapted from Dishing Up the Dirt by Andrea Bemis, copyright © 2017. Published by Harper Wave, an imprint of Harper Collins Publishers.", "recipe.recipe_method": "1 Heat the oven to 400F. Arrange two oven racks in the upper and lower third of the oven. 2 Slice the cabbage: Peel off one or two of the thin, limp outer layers of the cabbage. Trim the stem so that it is flush with the bottom of the cabbage (if it isn't already). Set the cabbage upright and slice into 1-inch thick slices. Don't worry if a few of the outer layers unfurl or fall away. 3 Brush the cabbage slices with olive oil: Use a pastry brush to cover both sides of the cabbage slices with olive oil, or use your fingers to rub the oil in. Season both sides with a little salt and pepper. 4 Roast the cabbage: Arrange the cabbage slices in a single layer on a baking sheet. Roast on the lower oven rack for 35 to 45 minutes, flipping the slices halfway through cooking. When done, both sides should be seared an even golden-brown with crispy edges and the center of the slices should be tender. 5 While the cabbage is roasting, prepare the bacon gremolata. If using unroasted almonds, arrange them on another sheet pan and roast in the upper part of the oven for about 10 minutes, until toasted and fragrant. Remove from the oven, cool briefly, then finely chop using a chef's knife (or pulse a few times in a food processor, but be careful not to over process or you'll make almond butter!) Cook the bacon in a skillet over medium heat until very crispy. Transfer to a plate lined with paper towels to drain. When cool, roughly chop. Combine the chopped almonds, chopped bacon, minced parsley, lemon zest, and a pinch of kosher salt in a small mixing bowl. Toss to combine and set aside. (This bacon gremolata can be prepared ahead and kept refrigerated in an airtight container for about a week.) 6 To serve: As soon as the cabbage slices are done roasting, transfer to a serving platter or individual plates. Sprinkle with a few spoonfuls of bacon gremolata and grated Parmesan cheese. Serve warm.", "recipe.recipe_description": "Cabbage doubters, prepare to be seduced. Here we have thick slices of cabbage roasted until the edges are crispy and golden, and then served with a crunchy, salty, nutty, bacon-y gremolata scattered over top. Plus Parmesan cheese. Helloooo, gorgeous. This recipe comes from a new cookbook from my friend Andrea Bemis, the farmer and co-owner of Tumbleweed Farm up in Oregon. She lives and breathes vegetables every day, so if anyone knows how to give veggies some serious curb-appeal, it’s her. Get the Book! Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis Andrea’s enthusiasm for vegetables is absolutely contagious. Her strength in Dishing Up the Dirt — as it is on her blog — is a kind of quiet, but persistent joy when it comes to cooking with produce from her farm. Cover to cover, the book is packed with stories from the farm, smart tips for shopping and cooking produce, jokes about spirit vegetables (Andrea’s is a beet!), and ideas for turning vegetables into full meals — all of which are offered with the intention of making you feel comfortable with vegetables at the center of the plate. Andrea also has a way of taking familiar, homey foods and giving them one simple upgrade — something that makes you sit up and think, “Oh, I never thought of that!” Like her Miso & Honey-Glazed Radishes, a combo that surprised me when I first saw it on the page, but that I can’t wait to try for myself. Or her Sweet Corn & Summer Squash Coconut Milk Chowder, which is such a smart way to turn a favorite summer recipe into a vegan dinner. The recipes tend toward vegetarian, but meat shows up in several of them. And while there are enough salads and veggie bowls to satisfy any healthy eating resolutions you may have, Andrea keeps things grounded with plenty of recipes for hearty pizzas, tacos, and pasta dishes. The cookbook is arranged seasonally, starting right now with spring. If you enrolled in a CSA this year or are a regular visitor to your local farmers market, then this cookbook will be your guidebook over the next few months! A few notes about this recipe for Roasted Cabbage with Bacon Gremolata: I’ve adapted Andrea’s instructions slightly to give you a little more detail on prepping the cabbage and bringing the whole dish together, but the spirit and flavors of the recipe are all hers. When shopping for cabbage, pick heads that are tight and feel heavy for their size. Keep your slices fairly thick and don’t worry if a few of the outer layers fall away or unfurl. As long as the cabbage holds together as a slice, you’re golden. (And those unfurled bits will crisp up very nicely in the oven.) If you cook your bacon or make the gremolata ahead of time, save your bacon fat and use it to oil the cabbage. Olive oil is perfectly fine, but bacon fat would be heavenly. Also, don’t be intimidated by the idea of the “gremolata.” This is really just a fancy word for what is actually a very quick and flavorful herb-based topping. You probably won’t use all of it for this dish; the leftovers are great sprinkled over other roasted vegetables, chicken, or fish. Plan to serve the cabbage right away, while it’s still hot and crispy from the oven. It’s fantastic as a first course to a larger meal, or served along side something like roast chicken or pot roast. Get the Book! Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis", "recipe.author": "Emma Christensen", "recipe.date_time": "", "recipe.description": "Roast cabbage topped with a crunchy gremolata of bacon, almonds, and parsley. SO GOOD! Serve as first course or alongside chicken or pot roast. Gluten-free.", "recipe.photography_credit": "Emma Christensen", "recipe.recipe_name": "Roast cabbage topped with a crunchy gremolata of bacon, almonds, and parsley. SO GOOD! Serve as first course or alongside chicken or pot roast. Gluten-free.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "1 hour", "recipe.yield": "4 to 6 servings", "author_image.id": 21, "author_image.ts": "2017-09-25 02:54:45" }, "178": { "recipe_x_author_image.id": 178, "recipe.id": 675, "recipe.ts": "2017-09-25 03:16:38", "recipe.title": "Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze", "recipe.ingredient": "For the glaze: 1 cup pomegranate juice 2/3 cup balsamic vinegar 2 tablespoons brown sugar For the Brussels sprouts: 1 1/2 pounds Brussels sprouts 3 tablespoons olive oil 1/2 to 2/3 cup pomegranate arils", "recipe.recipe_intronote": "The pomegranate-balsamic glaze can be made ahead and will keep in the refrigerator for up to a month.", "recipe.recipe_method": "1 Make the glaze: Combine the pomegranate juice, balsamic vinegar, and brown sugar in a saucepan and bring to boil over medium heat. Reduce the heat to medium-low and let the liquid simmer for 25 to 30 minutes, until reduced to a syrupy glaze that coats the spoon. Stir occasionally. You should have about 2/3 cup of pomegranate balsamic glaze when done. (Once cool, store the glaze in the refrigerator for up to a month.) 2 Preheat oven to 375F. Move the oven racks to the upper third and lower third positions. Line 2 baking sheets with parchment paper. 3 Roast the Brussels sprouts: Trim the ends of the Brussels sprouts and slice them in half. Chop very large sprouts into quarters. Toss with the olive oil and a good pinch of salt. Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through. 4 Toss the sprouts with the glaze: Let the Brussels sprouts cool for a few minutes before tossing them with 2 to 3 tablespoons of the pomegranate balsamic reduction and the pomegranate arils. Taste and add more glaze if you like. Serve immediately.", "recipe.recipe_description": "I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred. Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled. Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal. Don’t be intimidated by making the glaze. You just combine pomegranate juice and balsamic vinegar and let it simmer until it reduces to a thick, syrupy glaze. You’ll only need a few tablespoons of the pomegranate-balsamic glaze for this recipe. The leftover will keep refrigerated for up to a month and you can use it for glazing other vegetable dishes, to spoon over roasted meats, or even mixed into a cocktail. I recommend tossing the sprouts with the glaze after the Brussels sprouts are fully cooked because. The sprouts look better that way, and you can really taste the flavor of the glaze. Sprinkle some fresh pomegranate arils over the finished Brussels sprouts and you have a beautiful side dish for your holiday table!", "recipe.author": "Lisa Lin", "recipe.date_time": "", "recipe.description": "Roasted Brussels sprouts tossed with an easy pomegranate-balsamic glaze. Simple, festive side dish for Thanksgiving or any holiday meal.", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "Roasted Brussels sprouts tossed with an easy pomegranate-balsamic glaze. Simple, festive side dish for Thanksgiving or any holiday meal.", "recipe.recipe_prep_time": "30 minutes", "recipe.recipe_cook_time": "25 minutes", "recipe.yield": "6 servings", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "179": { "recipe_x_author_image.id": 179, "recipe.id": 678, "recipe.ts": "2017-09-25 03:16:42", "recipe.title": "Spicy Paleo Pumpkin Muffins", "recipe.ingredient": "2 1/2 cups almond flour 3/4 cup tapioca starch 1 1/2 tablespoons coconut flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 tablespoon smoked paprika 1 teaspoon crushed chili flakes (I used chipotle chili flakes) 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 4 large eggs 1/2 cup olive oil, melted ghee, or melted butter 2 tablespoons honey 1 tablespoon red wine vinegar 1 packed cup grated raw sugar or pie pumpkin (avoid jack-o-lantern pumpkins) 1/2 cup diced red bell pepper 1/2 cup diced onion 3/4 cups toasted pepitas or pumpkin seeds (divided) Special equipment: 12-cup muffin tin", "recipe.recipe_intronote": "You can substitute any hard winter squash or carrots for the pumpkin. To grate the pumpkin, cut it into large pieces, scoop out the seeds, and grate the flesh on a box grater until you hit the skin. Alternatively, you can cut away the skin and grate in a food processor.", "recipe.recipe_method": "1 Preheat oven to 350F. Line a muffin tin with muffin papers 2 Sift together the dry ingredients: Sift together the almond flour, tapioca starch, coconut flour, baking soda, baking powder, spices, and salt. I like to sift at least twice with Paleo baked goods to make sure there are no clumps and everything is well-mixed. 3 Mix together the wet ingredients: In a separate bowl, beat the eggs, then whisk in the oil, honey, and vinegar. 4 Pour the wet ingredients into the dry and mix gently until combined. 5 Gently stir in the grated pumpkin, bell pepper, onion, and 1/2 cup of pepitas. Save the rest of the pepitas for topping. Rest the batter for at least 10 minutes so that the flours can hydrate. 6 Fill each muffin wells up to the top. Top each muffin with a few of the remaining 1/4 cup of pepitas. 7 Bake for 18 to 20 minutes. When done, the muffins should look toasted around the edges, be dry on top, and a toothpick inserted in the middle will come out clean. 8 Cool and serve (or store): Transfer the muffins to a cooling rack. Cool briefly before serving, or cool completely and store in an airtight container at room temperature for 3 days (or refrigerate for up to a week).", "recipe.recipe_description": "Pumpkin pancakes and cinnamon rolls are well and good, but what about those of us who like something savory instead of sweet for our weekday breakfasts? These Paleo muffins prove that pumpkin plays just as well with cumin and paprika as it does with cinnamon and nutmeg. These muffins make a great grab-and-go breakfast or a healthy afternoon snack. They are also grain-free and very nutritious! I used a small pie pumpkin in these muffins, though you could use any hard winter squash or carrots. Just avoid pumpkin puree because the muffins will end up too wet. (Also avoid the giant pumpkins used for carving jack-o-lanterns; those aren’t very tasty!) If Paleo baking feels daunting, this is a great recipe to start with. You only need a few special paleo flours and the recipe is really easy to mix together. Be sure to let the batter rest for a few minutes before baking the muffins to give the flour time to absorb the moisture. Here’s a brief run down of the flours we’ll be using in this mix: Ground Almond Flour: Ground almond flour is made from blanched almonds with the skins removed. Look specifically for “fine ground” flour for this recipe. This is key for muffins with a light texture. Coarse almond flour will be heavier and have a tendency to clump. Almond flour a great base flour for Paleo baking because it has a very neutral flavor. It also gives baked goods a tender crumb and it has pretty good binding power (something non-gluten flours are often missing). Because of the high fat content of almond flour, we don’t need as much other fat in the recipe. Coconut Flour: Coconut flour is made from the fibers of ground coconut. It will absorb up a TON of moisture in recipes, so it’s usually used in conjunction with other flours. Coconut flour tastes mildly of coconut, but because we’re using just a small amount, it won’t add a lot of flavor to this recipe. Tapioca Flour : Tapioca flour, also known as tapioca starch, is the pure starch of the cassava. It has very good binding power and also lightens up a batter made with the almond and coconut flours. It is neutral in taste. You can find all these flours at natural food stores, like Whole Foods. Many nationwide grocery stores are also starting to stock them more regularly. Look in both the baking aisle and the bulk bin section. The muffins are also very forgiving to first-time Paleo bakers and quite versatile. I’ve made them with carrots instead of pumpkin and even added a 1/2 cup of crumbled feta into the batter – both versions turned out great. You could even add in some cooked sausage or crumbled bacon for extra protein! The muffins are moist, flavorful, and keep well. We stored them covered at room temperature for a couple of days. For longer storage, wrap tightly and refrigerate.", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "These Spicy Paleo Pumpkin Muffins are grain-free and vegetarian. Perfect grab-and-go breakfast!", "recipe.photography_credit": "Sabrina Modelle", "recipe.recipe_name": "These Spicy Paleo Pumpkin Muffins are grain-free and vegetarian. Perfect grab-and-go breakfast!", "recipe.recipe_prep_time": "20 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": 12, "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "180": { "recipe_x_author_image.id": 180, "recipe.id": 679, "recipe.ts": "2017-09-25 03:16:49", "recipe.title": "Thai Green Curry with Chicken", "recipe.ingredient": "For the green curry paste: 2 teaspoons cumin seed, lightly toasted 2 teaspoons coriander seed, lightly toasted 2 medium mild green chilies, seeded and chopped 1 medium shallot, chopped 3-inch piece ginger, peeled and chopped 2 cloves garlic Zest of 1 lime 4 fresh makrut (kaffir) lime leaves, torn 1 5-inch piece lemongrass, pale yellow portion only, chopped 1 bunch cilantro stems (reserve the leaves for the curry) 1 teaspoon fish sauce For the chicken curry: 1 pound boneless, skinless chicken thighs 1/2 teaspoon salt 1 tablespoon coconut oil 1 shallot, sliced thin 1 can whole coconut milk, shaken 1 medium bell pepper, cut into strips (or use a mix of colors as I did here) 1/2 pound green beans, ends trimmed 1/4 cup chopped Thai basil leaves, plus whole leaves for garnish 1/4 cup chopped cilantro leaves 4 large lime wedges, to serve Cooked white or brown rice, to serve (optional)", "recipe.recipe_intronote": "You can substitute 2 heaping tablespoons of store-bought green curry paste for the homemade paste in this recipe. You can also substitute regular sweet basil if Thai basil is hard to find.", "recipe.recipe_method": "1 Toast the spices for the curry paste: Set a small skillet over medium heat. Add the cumin and coriander seeds and toast, shaking the pan often until the spices have darkened slightly and are fragrant, 1 to 2 minutes. Set aside to cool, and then grind with a mortar and pestle or in a spice grinder. 2 Make the green curry paste: Pulse to combine the cumin, coriander seed, and remaining curry paste ingredients in the bowl of a food processor. Scrape down sides, then process continuously until the mixture is smooth. Spoon into a container with a lid and refrigerate until needed. This paste is best used right away, but will keep in the fridge for 3 days; it makes enough for two recipes and can also be frozen. 3 Sear the chicken: Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add the coconut oil, and then chicken. Sear until golden on all sides, about 5 minutes total. (It's fine if the chicken is not totally cooked through at this point.) Transfer the chicken to a plate. 4 Prepare the coconut curry: Lower the heat to medium high. Add shallot and cook for 1 minute. Stir in 2 heaping tablespoons of the green curry paste and cook 1 minute more. Add 1/4 cup of the coconut milk, stirring well to scrape up any brown bits. Then add remaining coconut milk and bring mixture to a gentle boil. 5 Simmer the curry with chicken and veggies: Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 20 minutes. At the end of cook time, stir in cilantro and basil. 6 Serve the curry: Serve over rice. Garnish with fresh basil leaves and a lime wedge.", "recipe.recipe_description": "Few dishes are as satisfying as a freshly made green curry. The curry paste itself, made here with fresh cilantro stems, lemongrass, shallot, chilies, and ginger, is a treat to inhale. Made into an easy rich curry dish with chicken, coconut milk, fresh herbs, and lime, you’ll have a stunning dish to admire, smell, and taste. Fresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple. The reward for this work lies in the flavor – fresh green curry has a vibrant flavor that a store-bought paste just can’t match. Makrut (aka kaffir) lime leaves will likely be the trickiest ingredient to find. They lend a ton a of citrusy pop to the curry paste. They are available in many specialty stores mixed in with the fresh spices that are sold in clam shells. There’s really no substitution for this ingredient, so just leave them out if you have trouble finding them. For ease, this recipe uses skinless, boneless chicken thighs. Even though they are without skin, I like to sear the chicken thighs at the start of cooking to render some of the fat and give the chicken some color and flavor.", "recipe.author": "Elizabeth Stark", "recipe.date_time": "", "recipe.description": "This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. You'll have a stunning dish to admire, smell, and taste!", "recipe.photography_credit": "Elizabeth Stark", "recipe.recipe_name": "This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. You'll have a stunning dish to admire, smell, and taste!", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "4 servings", "author_image.id": 13, "author_image.ts": "2017-09-25 02:53:32" }, "181": { "recipe_x_author_image.id": 181, "recipe.id": 680, "recipe.ts": "2017-09-25 03:16:55", "recipe.title": "Miso Glazed Chicken Wings", "recipe.ingredient": "1 to 1 1/2 pounds chicken wings 2 tablespoons red or white miso paste 2 tablespoon teriyaki sauce 2 tablespoon rice wine vinegar 1/2 to 1 tablespoon Korean gochujang or Sriracha Green onions, sliced (optional)", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Preheat oven to 425F. Line a baking sheet with aluminum foil and spray with non-stick spray. 2 Prepare the wings: Pat each chicken wing dry with paper towels. Arrange in a single layer on the baking sheet and season with salt and pepper. 3 Bake the wings for 20 to 22 minutes: Roast until the wings begin to brown on the ends and the skin begins to turn crispy. 4 Prepare the miso glaze: While the wings are roasting, whisk together the miso paste, teriyaki sauce, rice wine vinegar, and Korean spicy sauce (to taste) into a small bowl. 5 Brush the roasted wings with glaze: Using a brush, liberally smear the chicken wings with sauce. Return to the oven and roast for an additional 8 minutes. 6 To serve: Remove the wings from the oven and transfer to a serving platter. Sprinkle with sliced green onions, if desired.", "recipe.recipe_description": "My biggest determination of the year is to not let chicken wings be a one-season dish. They are synonymous with football season, but once those 13 weeks of games go by, then poof! Chicken wings are gone from our regular rotation. These miso glazed chicken wings are fit for Game Day, for sure, but they also serve year-round for any gathering or even just a fun weeknight meal. This recipe also doesn’t dirty very many dishes, which makes these wings even more appealing for a weeknight dinner. One small mixing bowl and a lined baking sheet is all you need. A pound and a half of wings is perfect for four people if you serve it with a hearty side of veggies or a quick Asian stir-fry. Add more or less spicy Korean gochujang or Sriracha, depending on your taste.", "recipe.author": "Megan Keno", "recipe.date_time": "", "recipe.description": "Quick and easy miso glazed chicken wings, perfect for game day or a fun weeknight dinner!", "recipe.photography_credit": "Megan Keno", "recipe.recipe_name": "Quick and easy miso glazed chicken wings, perfect for game day or a fun weeknight dinner!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "About 4 servings", "author_image.id": 12, "author_image.ts": "2017-09-25 02:53:24" }, "182": { "recipe_x_author_image.id": 182, "recipe.id": 703, "recipe.ts": "2017-09-25 03:17:00", "recipe.title": "Crispy Curried Chicken Thighs with Wilted Greens", "recipe.ingredient": "For the chicken: 6 bone-in skin-on chicken thighs (about 2 pounds) 2 tablespoons curry powder (I used a Vindaloo Powder from Frontier Foods) 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil For the onions: 1 tablespoon olive oil 1/2 yellow onion sliced thinly length-wise 2-inch piece of ginger, peeled and minced (about 1 tablespoon) 2 cloves garlic, finely minced 1/3 cup chicken broth or water 6 to 8 cups of greens (like beet greens, kale, chard, baby spinach, arugula, or any combination) Lemon wedges, to serve (optional) Fresh chopped herbs, like cilantro or parsley, to garnish (optional) Sliced green onions, to garnish (optional) To serve: Chopped fresh herbs Green onion", "recipe.recipe_intronote": "If you like, cook the onions and greens in some of the rendered chicken fat instead of olive oil.", "recipe.recipe_method": "1 Heat the oven to 400F. Make sure the oven is hot before you start the chicken since it's important to put the chicken straight into the hot oven after searing. 2 Prepare the chicken: In a large bowl, toss chicken with curry powder, salt, pepper, and olive oil until well coated. 3 Sear the chicken: Warm a large, oven-safe skillet over medium-high heat. Place the chicken, skin-side down, in the hot skillet. Cook for about 3 minutes, until the skin is crispy and some fat to renders out. Flip chicken over so it's skin-side up in the skillet, and pour off excess fat (reserve for cooking the vegetables, if you like). 4 Roast the chicken: Transfer the chicken in the skillet to the oven. Roast for 16 to 18 minutes, or until the chicken is cooked through and the internal temperature reaches 165F. Remove the skillet from the oven. Transfer the chicken to a plate and let it rest until the greens are ready (about 5 minutes). 5 Ten minutes before the chicken is ready, begin cooking the onions: Warm another large skillet over medium-high heat. Add 1 tablespoon olive oil and tilt pan to coat the bottom with oil. Add the onions and a pinch of salt, and sauté for about 5 minutes. Stir often to prevent sticking. Your onions should be a bit translucent just a little browning. Stir in the ginger and garlic and sauté until fragrant, about 30 seconds. 6 Wilt the greens: Add 1/3 cup of chicken broth or water to the pan and stir to combine with the onions, scraping up any browned bits from the bottom of the pan. Bring to a boil, then add all the greens. Stir to coat. Cook, stirring occasionally, until the greens are wilted and tender, another 2 to 5 minutes. Taste and add additional salt and pepper if needed. 7 To serve: Transfer the greens to a serving platter and place the chicken to the top, spooning some of the liquid from the pan over top (or serve right from the skillet). Add lemon wedges around and garnish with fresh herbs and thinly sliced green onion.", "recipe.recipe_description": "Looking for something quick, healthy, and budget-friendly for dinner tonight? Try these curried chicken thighs! They’re boldly spiced with an Indian curry mix and boast a delicious crispy skin. Serve it on a bed of wilted greens and thinly sliced onions for an easy meal. Any good curry powder will work in here. Try a hot madras curry if you like it spicy, or go for a mild garam masala if you like Indian flavors without the heat. You could even use a vindaloo seasoning for a kick of both heat and acid. This recipe is simple enough to make any night of the week, and once you’ve mastered the technique of searing-and-roasting, you may want to experiment with different spices! I used a hearty beet greens mixed with baby arugula this time (I love the ruby hue that the beet greens lend to the broth). But kale, escarole, baby spinach, and even romaine work well. If you’re working with two or more types of greens, add the heartier ones first and sautée until perfectly soft, then finish with any baby greens you might have.", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "Crispy curried chicken thighs! Serve with quick-sautéed onions and wilted greens. Easy 30 minute meal. Gluten-free and paleo.", "recipe.photography_credit": "Sabrina Modelle", "recipe.recipe_name": "Crispy curried chicken thighs! Serve with quick-sautéed onions and wilted greens. Easy 30 minute meal. Gluten-free and paleo.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "25 minutes", "recipe.yield": "4 to 6 servings", "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "183": { "recipe_x_author_image.id": 183, "recipe.id": 706, "recipe.ts": "2017-09-25 03:17:07", "recipe.title": "Paleo Hot Cocoa", "recipe.ingredient": "For the chocolate syrup: 1/3 cup water 1/3 cup unsweetened cocoa powder Pinch of salt 1/2 cup maple syrup 1 tablespoon vanilla 1/2 tablespoon espresso powder (optional) To serve: 1 cup milk per person (like coconut milk, almond milk, dairy milk, or other favorite milk) Sweetener of your choice, like maple syrup or honey (optional) Coconut whipped cream (optional) Dark chocolate shavings (optional)", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Bring the water to a boil in the microwave or on the stovetop. 2 Make the cocoa syrup: Place the cocoa powder and salt in a heat-proof bowl and pour the boiling water over top. Whisk until combined. Let sit five minutes. Add the maple syrup, vanilla, and espresso powder. Stir to combine. The syrup is ready to use immediately, or let it cool completely, then transfer to an airtight container and refrigerate. This chocolate syrup will last in the fridge for several weeks. 3 Make the cocoa: Warm the milk (1 cup or so per person) in the microwave or on the stovetop. Transfer to a mug and stir in 2 tablespoons of syrup per cup. Taste and add additional syrup or sweetener if desired.", "recipe.recipe_description": "Hot cocoa may be the most comforting beverage of all time. And while I have fond childhood memories of packets of hot cocoa with tiny hard marshmallows, my taste in hot chocolate has become slightly more sophisticated as an adult. This Paleo hot chocolate is high on the cocoa content, lower on sugar. It’s sweetened with dark amber maple syrup and gets a flavor boost from espresso powder. Make a double batch of the cocoa syrup base and store it in the fridge so you can have truly great hot chocolate in the time it takes to heat up some milk! For the milk component of this hot chocolate, use any type you like. For a rich vegan version, try full fat coconut milk. It’s also excellent with hazelnut, cashew, or almond milk. It also works beautifully with full fat or low fat dairy milk. Add as much or as little of the chocolate syrup as you like. I generally add about two tablespoons (one ounce) of syrup for every cup (8 ounces) of milk. With this ratio, you’ll end up with a mug of hot cocoa that’s not cloyingly sweet. Though there are no tiny marshmallows, you can treat yourself to a dollop of whipped cream and some finely chopped chocolate on top. Drink it on the couch with a cozy blanket and a good book!", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "Hot cocoa made with cocoa powder and maple syrup. Mix with coconut milk, almond milk, or any other milk of your choice. Paleo, dairy-free, and vegan.", "recipe.photography_credit": "Sabrina Modelle", "recipe.recipe_name": "Hot cocoa made with cocoa powder and maple syrup. Mix with coconut milk, almond milk, or any other milk of your choice. Paleo, dairy-free, and vegan.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "5 minutes", "recipe.yield": "About 1 cup chocolate syrup, enough for 6 to 8 cups of cocoa", "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "184": { "recipe_x_author_image.id": 184, "recipe.id": 720, "recipe.ts": "2017-09-25 03:17:12", "recipe.title": "Scallion Pancakes", "recipe.ingredient": "For the scallion pancakes: 2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon garlic powder, optional 3/4 cup hot (just boiling) water, plus a few more tablespoons, if necessary 1/4 cup canola oil 3 to 4 scallions, thinly sliced For the dipping sauce: 2 tablespoons soy sauce 2 1/2 tablespoons rice vinegar 1/2 teaspoon toasted sesame oil", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Mix the dough: Add flour, salt and garlic granules to a medium bowl. Stir to combine. Add 3/4 cups of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet. 2 Knead the dough: Using your hands, knead all the bits of dough together inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed. Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much. 3 Rest the dough: Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. 4 Roll out the pancakes: Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl. Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter. 5 Add the scallions: Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough. 6 Roll and flatten the pancake: Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral. Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal. Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces. 7 Cook the pancakes: Heat about 2 teaspoons of canola oil a small nonstick or cast iron skillet over medium heat. Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until they’re golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed. 8 Prepare the dipping sauce: Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice. 9 Serve the hot pancakes: Cut the scallion pancakes into small wedges and serve while hot, with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)", "recipe.recipe_description": "One of my favorite dishes to order at a dim sum Chinese restaurant is scallion pancakes. These thin, round pancakes are crispy out the outside and chewy on the inside. Until I started making them about a year ago, I didn’t realize how easy they were to cook at home! To make the pancakes, all you need are four basic ingredients: flour, hot (boiling) water, scallions, and salt. The hot water makes the pancakes easier to flatten, especially during the first rollout. I tried this recipe with room temperature water, and the dough shrank back constantly. I usually boil water with my electric kettle and measure out 3/4 cups of the water inside a glass measuring cup. Then, I pour the water directly into the flour. I also add garlic powder to my scallion pancakes because I think this adds great flavor to the pancakes. But you can skip it if you don’t have garlic powder in your spice drawer, or if you don’t like garlic. (A bit of onion powder also works wonderfully in these pancakes!) The pancakes are great on their own, or paired with a soy sauce and vinegar based dipping sauce. Serve them while they’re hot from the griddle and still crispy!", "recipe.author": "Lisa Lin", "recipe.date_time": "", "recipe.description": "How to make scallion pancakes! Such an EASY snack or appetizer. Only 4 ingredients. Just like at restaurants!", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "How to make scallion pancakes! Such an EASY snack or appetizer. Only 4 ingredients. Just like at restaurants!", "recipe.recipe_prep_time": "25 minutes", "recipe.recipe_cook_time": "25 minutes", "recipe.yield": "4 to 6 servings (4 pancakes)", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "185": { "recipe_x_author_image.id": 185, "recipe.id": 721, "recipe.ts": "2017-09-25 03:17:15", "recipe.title": "Yellow Split Pea Soup", "recipe.ingredient": "2 tablespoons olive oil 1 large onion, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped 1 (1-inch) piece fresh ginger, finely chopped 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 1 jalapeno or other hot pepper, cored, seeded, and finely chopped 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 pound (2 1/4 cups) yellow split peas 2 quarts (8 cups) water, or more if needed 1 bay leaf Juice of 1/2 lemon, or more to taste 1/2 cup yogurt or sour cream, to serve (optional; omit if making a vegan soup) 2 tablespoons chopped fresh cilantro, to serve 3 tablespoons roasted, salted pepitas, to serve", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Cook the root vegetables and seasonings: In a soup pot over medium heat, warm the oil. When the oil is hot, add the onion, celery, garlic, ginger, salt, and pepper. Cook, stirring often, for 8 minutes, until the onions are looking translucent and softened. 2 Add the hot pepper and spices: Stir in the jalapeno or other hot pepper, turmeric, cumin, and coriander. Cook, stirring constantly, for 2 minutes. 3 Stir in the split peas. Continue stirring until they are coated all over with spices. 4 Pour in the water and bring to a boil, stirring. Add the bay leaf and lemon juice. 5 Simmer the soup: Cover the pot and let the soup bubble gently for 1 1/2 hours, until most of the split peas have fallen apart and are tender. Stir the soup occasionally, and add more water if the soup seems too thick. 6 Taste the soup for seasoning: Add more salt, black pepper, or lemon juice, if you like. 7 Serve the soup: Ladle into bowls and garnish with yogurt or sour cream, cilantro, and pepitas.", "recipe.recipe_description": "As winter soups go, split pea is definitely in the stick-to-your-ribs category. Recently, I discovered that green split peas also come in a yellow variety. Simmer these along with a handful of Indian spices, and you have a bright, filling vegetarian supper. Look for yellow split peas at any well-stocked grocery store, especially one with a good selection of Indian ingredients. Develop the flavor in this simple soup by cooking some onion, celery, garlic, and fresh ginger in the pot before adding the spices (turmeric, cumin, and coriander!). Stir the yellow peas into the mixture, then let this soup simmer for a full hour and a half. The peas grow in the pot (and they thicken even more if you store the soup overnight), so add more water whenever you need to maintain a soupy consistency. Soup should nourish and warm you in the chilly months. Bowls of yellow split peas, garnished with yogurt or sour cream, a sprinkle of cilantro, and pepitas for salty crunch, fill the belly in the most pleasant way.", "recipe.author": "Sheryl Julian", "recipe.date_time": "", "recipe.description": "Yellow split pea soup with Indian curry spices. Bright, flavorful, and filling! Vegetarian and gluten-free.", "recipe.photography_credit": "Sheryl Julian and Emma Christensen", "recipe.recipe_name": "Yellow split pea soup with Indian curry spices. Bright, flavorful, and filling! Vegetarian and gluten-free.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "2 hours", "recipe.yield": "6 servings", "author_image.id": 22, "author_image.ts": "2017-09-25 02:54:53" }, "186": { "recipe_x_author_image.id": 186, "recipe.id": 724, "recipe.ts": "2017-09-25 03:17:18", "recipe.title": "Moroccan-Spiced Sweet Potato and Chickpea Stew", "recipe.ingredient": "For the Ras el Hanout spice mix (or substitute a store-bought mix): 1 1/2 tablespoons ground cumin 3/4 tablespoons coriander 3/4 tablespoons ground ginger 2 teaspoons cinnamon 2 teaspoons turmeric 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika For the stew: 2 tablespoons olive oil 1 large onion, diced (6 to 8 ounces) 3 tablespoons grated fresh ginger 2 tablespoons ras el hanout 4 to 5 medium carrots, sliced (about 1lb) 1 medium parsnip diced (about 3/4 lb) 2 medium sweet potatoes, peeled and cubed (about 1 lb) 2 roasted red peppers (from a jar or homemade), diced 1 tablespoon grated lemon zest 1/2 cup dried apricots, roughly chopped 4 cups water or broth 1 can (15 ounces) chickpeas, rinsed and drained 6 to 8 cups baby kale or baby spinach Lemon wedges, to garnish (optional) Sliced jalapeno peppers, to garnish (optional) Chopped cilantro, to garnish (optional) Vegan or regular yogurt, to serve (optional)", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Mix the ras el hanout (or substitute store-bought): Whisk all the spices together until well-combined. This will make a little more than 1/4 cup of spice mix. Use 2 tablespoons for this recipe, then store the remaining in an air tight container for up to a year. 2 Cook the onions: Sauté the onions in olive oil over medium-low heat for about 5 minutes, until the onions begin to turn translucent. Stir often to avoid browning too much. Add in the ginger and 2 tablespoons of ras el hanout and sauté for another minute, stirring often. 3 Add the remaining ingredients and bring to a simmer: Add in the carrots, parsnips, sweet potatoes, peppers, lemon zest, apricots, and broth or water, and stir well. Turn heat to medium to medium-high, and cover. 4 Cook for 10 minutes. The stew should be bubbling at a low boil during this time. Adjust the heat as needed to maintain a low boil. 5 Remove lid, add chickpeas, and cook for another 10 to 15 minutes, or until parsnips and sweet potatoes are quite soft and just starting to break down. Taste the stew, and add salt, pepper, and more ras el hanout to your taste. 6 Just before serving, stir in the fresh greens. Stir gently until the greens are wilted. 7 Serve: Serve with fresh cilantro, a spoon full of yogurt (either vegan or dairy), sliced chili, and lemon wedges.", "recipe.recipe_description": "It doesn’t get much healthier than this vegan vegetable and chickpea stew! Humble veggies like carrot, sweet potato, and parsnips shine when paired with the intoxicating Moroccan seasoning known as ras el hanout. Have you ever tried this spice mix? The main components are cumin, coriander, ginger, and cinnamon — they make a warming blend that’s perfect for perking up a hearty vegetable stew and serving on a cold day. The exact blend of spices in ras el hanout can vary quite a lot depending on where you buy it, and it can include everything from the spices listed above to saffron and rose petals. Morocco is famous for its spice markets, and the direct translation of ras el hanout is “top of the shop,” similar to how we refer to good liquor as “top shelf.” But don’t worry! The recipe I give here uses spices that you’re likely to already have in your spice cupboard or that can be easily found at the grocery store. Feel free to use a store-bought version here, as well. Think of this stew as a template – a fantastic template. Once you’ve made it once, try experimenting! You can use regular potatoes instead of sweet potatoes. You could even try adding some beets or turnips to the mix. It tastes great on the day you make it, but I think days two and three are the very best. It freezes well, and will keep for about five days sealed tightly in the fridge. We have served it over whole grains like brown rice or millet, but couscous would also be fantastic. Optional garnishes include fresh herbs, vegan or regular yogurt, fresh chilies, and lemon or lime wedges.", "recipe.author": "Sabrina Modelle", "recipe.date_time": "", "recipe.description": "Moroccan-spiced vegetable and chickpea stew seasoned with ras el hanout spice mix (cumin, coriander, ginger, and cinnamon). Vegan and gluten-free. 30-minute cooking time.", "recipe.photography_credit": "Sabrina Modelle", "recipe.recipe_name": "Moroccan-spiced vegetable and chickpea stew seasoned with ras el hanout spice mix (cumin, coriander, ginger, and cinnamon). Vegan and gluten-free. 30-minute cooking time.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "8 to 10 servings (makes about 4 quarts)", "author_image.id": 3, "author_image.ts": "2017-09-25 02:40:59" }, "187": { "recipe_x_author_image.id": 187, "recipe.id": 726, "recipe.ts": "2017-09-25 03:17:23", "recipe.title": "Bloody Mary Smoothie", "recipe.ingredient": "3 medium tomatoes, chopped 2 tablespoons tomato paste 1/2 cup (66g) diced celery (about 2 ribs) 1/2 medium avocado, pitted and peeled 1 tablespoon minced fresh horseradish (not horseradish sauce), plus more to taste 2 1/2 teaspoons Worcestershire sauce, plus more to taste 10 dashes Tabasco sauce, plus more to taste 2 1/2 tablespoons freshly squeezed lemon juice, plus more to taste 1 teaspoon finely chopped red onion 1 clove garlic, peeled 1 teaspoon natural salt Pinch of freshly ground black pepper, plus more to taste 2 cups (250g) ice cubes Optional boosters: 2 teaspoons cold-pressed extra-virgin olive oil 1 teaspoon chia seeds 1 teaspoon goji powder Special equipment: Blender", "recipe.recipe_intronote": "", "recipe.recipe_method": "Throw all of the ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Tweak flavors to taste (you may want more horseradish, Worcestershire, Tabasco, lemon juice, or pepper).", "recipe.recipe_description": "This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon. Have you ever tried making a savory smoothie? This non-alcoholic, breakfast-worthy spin on a traditional Bloody Mary cocktail is a splendid (s’blended!) introduction to veggie-based smoothies. Loaded with flavor, this bold blend will seduce you with every sip. Add more Worcestershire sauce, Tabasco, horseradish, and lemon juice for an even bolder experience. To elevate the experience, try salting the rim of your glass and serving with a celery stick. You won’t even miss the vodka. Get the book! The Blender Girl Smoothies: 100 Gluten-Free, Vegan, and Paleo-Friendly Recipes by Tess Masters", "recipe.author": "Tess Masters", "recipe.date_time": "", "recipe.description": "Bloody Mary smoothie! A blend of tomatoes, celery, avocado, and spices. Salt rim and celery stick optional", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "Bloody Mary smoothie! A blend of tomatoes, celery, avocado, and spices. Salt rim and celery stick optional", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "2 servings", "author_image.id": 122, "author_image.ts": "2017-09-25 03:05:33" }, "188": { "recipe_x_author_image.id": 188, "recipe.id": 729, "recipe.ts": "2017-09-25 03:17:28", "recipe.title": "Vegan French Toast with Caramelized Bananas", "recipe.ingredient": "For the French toast: 1 cup (240ml) unsweetened almond or macadamia milk (strained if homemade) 1 ripe medium banana 2 tablespoons pure maple syrup, plus more to serve 1 teaspoon natural vanilla extract 1 tablespoon white (or black) chia seeds 1 teaspoon ground cinnamon 1⁄4 teaspoon natural salt 8 slices gluten-free sandwich bread 1⁄4 cup (60ml) coconut oil (in liquid form), plus more as needed For the caramelized bananas: 2 medium bananas, thickly sliced on the diagonal 1⁄4 cup (37g) coconut sugar 1 to 2 tablespoons coconut oil (in liquid form) Pure maple syrup, to serve Optional boosters: 1⁄4 cup (60ml) bourbon or rum 2 tablespoons crushed raw pecans or walnuts 1 tablespoon unsweetened dried shredded coconut Special equipment: Blender", "recipe.recipe_intronote": "Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC. (Photography copyright 2016 by Anson Smart.)", "recipe.recipe_method": "1 Set the oven to its lowest temperature or the “warm” setting. 2 Make the French toast batter: Combine the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly. 3 Soak the bread in the batter: In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened. 4 Cook the French toast: In a medium skillet (that fits two slices of bread) or on a large griddle (that holds all of the slices) over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy.) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm, and repeat to fry the remaining bread, adding more coconut oil to cook each batch. 5 While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a zipper-lock bag, seal, and shake to coat evenly. In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and the bourbon booster (if using), and fry for about 2 minutes on each side until nicely caramelized. 6 To serve: Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas, one-quarter of the crushed nut boosters, and one-quarter of the coconut booster. Pass maple syrup at the table.", "recipe.recipe_description": "This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon. Whoever thought of soaking bread and frying it should be nominated for sainthood. This recipe uses gluten-free bread and a vegan batter so that everyone at the table can enjoy a slice. Top with caramelized bananas for an extra-decadent breakfast. Typically, gluten-free bread leaves a lot to be desired, but this batter of almond milk, pureed banana, and chia seeds transforms any sad slice of bread into a star. In fact, this dish is so delicious you could fool any French toast aficionado into believing you used regular dairy milk and eggs! I like my bread crispy on the outside and chewy on the inside, and to achieve this result you may need to add more coconut oil depending on the temperature of your stove and your pan. I love caramelized bananas, but serve this with any raw, poached, stewed, or baked fruit you like. Get the book! The Perfect Blend: 100 Blender Recipes to Energize and Revitalize by Tess Masters", "recipe.author": "Tess Masters", "recipe.date_time": "", "recipe.description": "Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!", "recipe.photography_credit": "Anson Smart", "recipe.recipe_name": "Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "4 servings", "author_image.id": 122, "author_image.ts": "2017-09-25 03:05:33" }, "189": { "recipe_x_author_image.id": 189, "recipe.id": 730, "recipe.ts": "2017-09-25 03:17:28", "recipe.title": "How To Make The Best Detox Smoothie", "recipe.ingredient": "Suggested smoothie ingredients: 1 cup raw coconut water or filtered water, plus more as needed 1 medium green apple, skin on, cored and diced 1 small raw red beet, peeled and diced (grated for conventional blenders) 1 cup frozen strawberries 1 cup frozen pineapple 1/2 small avocado, pitted and peeled 1 cup baby spinach 1 tablespoon fresh lemon juice Pinch of cayenne pepper Optional nutritional boosters: 1/4 cup frozen raw broccoli 1/8 teaspoon finely grated lemon zest Special equipment: Blender", "recipe.recipe_intronote": "I’ve created this Detox Dynamite Smoothie with the top detox foods. I’ve kept the base recipe very mild for children, but add more cayenne for added cleanse and kick! Feel free to swap out, or add in, any other ingredients you like!", "recipe.recipe_method": "Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.", "recipe.recipe_description": "This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon. Today, I’m going to share my fool-proof system for making delicious detox smoothies. Whether you binged over the holidays, drank too much alcohol on the weekend, want to boost your immune system or lose some weight, or just want to eat a bit healthier, smoothies are the easiest way to pack a ton of nutrition into your meal. You can make a smoothie in less than 10 minutes. And the best part is, you don’t even need to turn on the oven! My Criteria for a Great Detox Smoothie When I make a smoothie, it needs to satisfy three basic criteria: 1. It needs to look gorgeous: We eat first with our eyes, and nobody wants to drink anything that looks like swamp water! 2. It needs to be mind-blowingly delicious: Life is too short to eat food that isn’t scrumptious. 3. It needs to be nutrient-dense with awesome ingredients. I start everyday with a smoothie, and I think they can be enjoyed everyday. However, I recommend rotating your ingredients to include a variety of fresh fruits, fresh vegetables and greens, herbs, and spices so you don’t overdo it on any one ingredient. Mix things up! Fruits and vegetables begin to oxidize the minute you cut them open, so it’s always best to enjoy them the minute they’re made to minimize the degradation of nutrients and to get the most bang for you buck. Having said that, we’re all busy and it’s not always possible to drink your smoothie right away. If you’re making a smoothie in the morning to drink later in the day (or the night before to drink in the morning), you can still get a lot of goodness from your ingredients. Seal the smoothie in a jar right after making, store it in the fridge, and then shake it up again before enjoying. My Favorite Ingredients for Detox Smoothies (and Why): Coconut Water: After plain filtered water, coconut water is my go-to liquid for smoothies. Low in calories and carbohydrates, and almost completely fat free, coconut water pairs well with most fruits and veggies. It’s also a natural energy drink that’s rich in electrolytes that keep you hydrated. Spinach: Loaded with iron and other minerals, vitamins, omega-3 fatty acids, magnesium, protein, antioxidants, fiber, and anti-inflammatory power, this leafy legend is an immunity boosting cleansing champion. With a mild taste that’s easily masked by fruits and vegetables, spinach is my top choice for introductory green smoothies. You can add 1 to 2 cups into any blend without really changing the flavor. Beets: Rich in iron, copper, magnesium, potassium, vitamin C, fiber, and dietary nitrates, beets build mineral-rich blood to dial up detox. Grate raw beets for the smoothest texture with conventional blenders, or lightly steam them to make them more palatable. Apples: Pectin is a soluble fiber in apples that help sweep the colon for digestive health. Apple pectin lowers the body’s demand for insulin, keeping apples’ glycemic index low. Many of the nutrients and fiber in apples are concentrated in the skin, so include the peels! Strawberries: Strawberries are relatively low in sugar, while still providing tons of flavor. Rich in phytonutrients, vitamin C, mineral buffers, and omega-3s, these righteous red berries are bursting with antioxidants ammo to combat inflammation in the eyes, muscles, and blood. Full of fiber, strawberries are great for digestion and detox. Strawberries add sweetness to smoothies; throw them in fresh or frozen. Pineapple: Bromelain, the protein-digesting enzyme in pineapple, bolsters the power of its vitamin C content to help clear respiratory congestion, suppress coughs, loosen mucus, flush out toxins, reduce swelling and bloating, and stimulate circulation for a deep-dive detox. Use pineapple fresh or frozen. Lemon: Low in sugar and full of nutrients, lemons are detox divas. Lemons are amped up with antioxidant vitamin C, antibiotic phytonutrients, and B vitamins. The citric acid in lemons aids digestion while ascorbic acid fights free radicals. Lemon peels are particularly rich in antioxidants, so throw some zest into your shakes for an additional “booster” of nutrition and flavor. Cayenne Pepper: I seize every opportunity to add a pinch of cayenne to smoothies. It adds crazy-amazing flavor and healing potential. As one of the most powerful detox foods, cayenne heats the body to sweat out toxins. Naturally antibiotic and anti-fungal, cayenne is also a powerful immune booster. Throw some in your weight-loss shakes, too, as it helps burn fat! Broccoli: Broccoli is one of the richest sources of glucosinolates – some of the most powerful toxin tackling compounds found in foods. Armed with an arsenal of antioxidants, minerals, flavonoids, carotenoids, omega-3s, and fiber, these fierce florets combat inflammation, oxygenate the blood, and banish bad bacteria for better digestion. I boost most smoothies with 1/4 to 1/2 cup of raw frozen broccoli. As our taste buds are temperature sensitive, we can’t taste the full dimension of flavors at extremely cold temps, so you can slip frozen florets into smoothies unnoticed. Now It’s Your Turn! Below are my basic steps for spectacular smoothies, with suggestions for including the top detox foods. Feel free to swap out, or add in, any other ingredients you like! Just pick your ingredients, blend, and enjoy! 1 Choose a base liquid: You can use 1 to 2 cups of filtered water, raw coconut water, unsweetened almond milk or hemp milk, fresh apple or orange juice, herbal tea, green tea, unsweetened kefir or kombucha. 2 Choose your base ingredients: Add 2 cups of fresh or frozen fruits or veggies, like apple, orange, kiwi, melon, berries, beets, cucumber, pineapple, mango, or peaches. 3 Add some creaminess: Banana, avocado, coconut meat, unsweetened natural yogurts, blanched almonds, or almond butter all add richness and creaminess to smoothies. 4 Add some greens: Next add 1 to 2 cups of spinach, romaine or radish greens; 1 cup kale, bok choy, chard, collards, beet greens; or 1/4 cup arugula or dandelion greens. 5 Boost the nutrients: Choose one or more of the following: 1 tablespoon of chia, hemp or flax seeds; 1 tablespoon of coconut, flax, or hemp oil; 1 teaspoon to 1 tablespoon of superfood powders like açaí, pomegranate, camu, maqui, goji, wheatgrass, or broccoli sprouts; 1/4 to 1/2 teaspoon spirulina or chlorella; or add 1/4 cup frozen raw broccoli or cauliflower. 6 Add some magic: Inspire flavor fever with spices! Add a pinch to 1/8 teaspoon of cayenne, red pepper flakes, turmeric, or curry powder, or 1/4 to 1 teaspoon of ground cinnamon or fresh ginger. Or try fresh (not dried) herbs like 1 1/2 teaspoons of rosemary, or 2 tablespoons to 1/4 cup of parsley, cilantro, basil, or mint. Lift the pungency of earthy root veggies or leafy greens with 1 teaspoon to 1 tablespoon of lemon or lime juice, and 1/4 to 1/2 teaspoon of lemon or lime zest. 7 Blend! Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. [Photos in this article by Trent Lanz.]", "recipe.author": "Tess Masters", "recipe.date_time": "", "recipe.description": "From A to Z, everything you need to know to make a great tasting detox smoothie. From The Blender Girl herself, Tess Masters!", "recipe.photography_credit": "Trent Lanz", "recipe.recipe_name": "From A to Z, everything you need to know to make a great tasting detox smoothie. From The Blender Girl herself, Tess Masters!", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "2 servings", "author_image.id": 122, "author_image.ts": "2017-09-25 03:05:33" }, "190": { "recipe_x_author_image.id": 190, "recipe.id": 732, "recipe.ts": "2017-09-25 03:17:35", "recipe.title": "Cream Of Celeriac Soup with Brussels Sprouts Chips", "recipe.ingredient": "For the Brussels sprouts chips: 10 brussels sprouts 1 tablespoon extra-virgin olive oil 1/8 teaspoon natural salt, plus more to taste For the soup: 2 tablespoons grapeseed oil or extra-virgin olive oil 2 cups diced yellow onion 2 teaspoons minced garlic (from 2 whole cloves) 1 teaspoon salt, plus more to taste 1 medium head cauliflower, cut into florets (See How to Cut and Core Cauliflower) 3 cups peeled and diced celeriac (from 1 large root) 8 cups vegetable broth, plus more as needed 1/4 cup blanched slivered almonds 1/8 teaspoon freshly ground black pepper, plus more to taste Special equipment: Blender", "recipe.recipe_intronote": "Editor's Note: Celeriac, or celery root, is the large, bulbous root of a particular type of celery plant. It has a flavor similar to celery, but more intense and earthy. Look for it near the other root vegetables in the produce section at the grocery store.", "recipe.recipe_method": "1 Make the Brussels sprouts chips: Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone liner. Slice the bottom tip of each sprout, and peel off the outer leaves. Trim off a bit more of the bottom, and peel off the next layer of leaves. Continue this process until you've removed all of the leaves. Toss the leaves with the olive oil and salt, and spread them out in a single layer on the baking sheet. Roast for about 10 minutes, until the leaves are browned and crisp. Set aside until needed. 2 While the Brussels sprouts are roasting, start the soup: In a large saucepan, warm the oil over medium heat and sauté the onion, garlic, and 1/4 teaspoon of salt for about 5 minutes, until the onions are soft and translucent. Add the cauliflower and celeriac, and sauté for another minute. 3 Add the broth and simmer: Add the vegetable broth and 1/2 teaspoon of the salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium-high and simmer for 20 to 30 minutes, until the cauliflower and celeriac are just tender. 4 Remove the saucepan from the heat and stir in the almonds: Allow the soup to cool slightly for 10 minutes. (This gives the nuts time to soften.) 5 Puree the soup: Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan and warm it over low heat. Stir in the remaining 1⁄4 teaspoon the salt, and add the pepper. Season with additional salt and pepper, to taste. 6 To serve: Ladle portions of the soup into bowls, and top with the Brussels sprouts chips.", "recipe.recipe_description": "This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon. This sensational soup will make you look like a gourmet chef, and it only takes 30 minutes to make! It works as an elegant starter or even the main course. It’s also so rich and creamy, no one will ever guess that we’ve actually ditched the dairy. Rather than using heavy cream, the velvety texture of this soup is achieved by blending cooked cauliflower and blanched almonds. Together, these elements deliver a silky smooth consistency that will seduce you with every spoonful. Resist the urge to add more celeriac, lest you blast your bliss with bitterness. This righteous root sings when she’s subtle. The addition of lightly roasted Brussels sprouts “chips” scattered over top not only perfects the presentation, but brings in a delightful crunchy texture and a sublime salty flavor as well. This creamy creation is a stunner, a winner, and not to be missed. [Photos in this article by Trent Lanz.]", "recipe.author": "Tess Masters", "recipe.date_time": "", "recipe.description": "SUPER creamy dairy-free soup made of pureed celeriac, cauliflower, almonds and garlic. Serve as vegan starter or main dish.", "recipe.photography_credit": "Trent Lanz", "recipe.recipe_name": "SUPER creamy dairy-free soup made of pureed celeriac, cauliflower, almonds and garlic. Serve as vegan starter or main dish.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "30 minutes", "recipe.yield": "Serves 8 as a starter, 6 as a main course", "author_image.id": 122, "author_image.ts": "2017-09-25 03:05:33" }, "191": { "recipe_x_author_image.id": 191, "recipe.id": 771, "recipe.ts": "2017-09-25 03:17:38", "recipe.title": "Easy BBQ Chicken in the Oven", "recipe.ingredient": "2 pounds (skin-on, bone-in) chicken legs 1 teaspoon salt 1/2 cup barbecue sauce (any tomato- or mustard-based sauce), divided 1 teaspoon liquid smoke (optional) Special equipment: Pastry brush Baking sheet Metal cooling rack", "recipe.recipe_intronote": "Liquid smoke adds a hint of smokiness to the chicken. Look for it with the condiments in the grocery store. You can easily double or triple this recipe for a larger crowd; just make sure there is a little space between each chicken leg on the pan and work in batches if necessary.", "recipe.recipe_method": "1 Marinate the chicken: Set the chicken legs in a shallow dish and sprinkle both sides with salt. If you're using liquid smoke, mix it into the barbecue sauce. Brush the legs all over with 1/4 cup of the barbecue sauce, reserving the rest. Cover, and set in fridge to marinate at least 30 minutes or as long as overnight. 2 Prepare the chicken for cooking: Set the broiler to high with a rack positioned a few inches below. Line a baking sheet with aluminum foil and set a metal cooling rack (like the ones used for baking) inside (or use a broiler pan). Arrange the marinated chicken legs on the wire rack with a little space between each leg. 3 Sear the chicken: Slide the pan under broiler, and broil chicken on one side until you begin to see dark brown charred spots, 5 to 7 minutes. Flip, and sear the second side until also browned, another 3 to 5 minutes or so. 4 Turn the oven to 350F and reposition the rack in the middle of the oven. 5 Finish cooking the chicken: Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it's needed. Continue baking until the internal temperature of the chicken reaches 165F, another 15 to 20 minutes. 6 Serve chicken right away while hot, with extra barbecue sauce on the side.", "recipe.recipe_description": "Grilling might not be for everyone. But delicious, tender BBQ chicken legs certainly should be. If you don’t have a grill or the weather is keeping you inside, this easy technique for making barbecue chicken in the oven is all you need. Taking cues from the grilled version of this recipe, the chicken gets a quick sear under the broiler to brown the skin, and then a longer roast in the oven until the chicken is completely tender. A quick marinade in the barbecue sauce before roasting helps enhance the flavor and improve the tenderness of the chicken. The barbecue sauce bakes into the skin and caramelizes during cooking. I also like to cook the chicken on a metal rack over a baking sheet to allow even heat and continuous airflow on all sides. This helps prevent soggy skin. (Note that while the chicken picks up a nice “grilled” flavor from the broiler, the skin probably won’t get quite as crispy.) I usually make this recipe with chicken legs, but you could also make it with a mix of legs and thighs. For optimum flavor, I recommend you stick with these dark meat cuts and avoid breast meat. You can use any variety of thick, tomato or mustard-based sauce with this method, so use your favorite! For this recipe, I used a spicy store-bought tomato barbecue sauce made with vinegar and sugar.", "recipe.author": "Elizabeth Stark", "recipe.date_time": "", "recipe.description": "Easy BBQ Chicken in the Oven! Works with any barbecue sauce. Ready in an hour, including marinating and cook time.", "recipe.photography_credit": "Elizabeth Stark", "recipe.recipe_name": "Easy BBQ Chicken in the Oven! Works with any barbecue sauce. Ready in an hour, including marinating and cook time.", "recipe.recipe_prep_time": "", "recipe.recipe_cook_time": "35 minutes", "recipe.yield": "4 servings", "author_image.id": 13, "author_image.ts": "2017-09-25 02:53:32" }, "192": { "recipe_x_author_image.id": 192, "recipe.id": 779, "recipe.ts": "2017-09-25 03:17:39", "recipe.title": "Teriyaki Chicken Lettuce Wraps", "recipe.ingredient": "Teriyaki Sauce ¼ cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free) 3 tablespoons water, divided 2 tablespoons mirin 2 tablespoons honey 2 medium cloves garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon cornstarch Chicken Filling 2 tablespoon olive oil, divided ½ cup diced red onions (1/4 of a large red onion, or 1/3 of a small one) 1 pound (450 g) ground chicken Kosher salt 1 medium zucchini, diced 1 medium red bell pepper, seeded and diced 1 scallion, thinly sliced ½ teaspoon sesame oil To Serve 1 head butter lettuce, leaves separated and rinsed Roasted peanuts, chopped Chopped cilantro Thinly sliced scallions", "recipe.recipe_intronote": "Mirin is a Japanese rice wine often used in cooking. You can find it at Asian grocery stores or sometimes with the other Asian ingredients at larger U.S. grocery stores. If you can’t find mirin, use sherry cooking wine or leave it out entirely. The mirin is there for flavor, but your sauce will still be great without it.", "recipe.recipe_method": "1 Prepare the teriyaki sauce: Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic and grated ginger in a saucepan. Bring everything to boil over medium heat. Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce. Reduce heat to medium-low, and let the sauce simmer until it starts to thicken, about 30 seconds to a minute. Turn off the heat and allow the sauce to cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup of sauce. 2 Cook the chicken: Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add half of the diced red onions and cook until they start to soften, about 2 minutes. Add ground chicken and a pinch of kosher salt. Using your spatula, break up chicken into smaller pieces. Stir occasionally until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate. 3 Cook the vegetables: Quickly wipe down the pan and heat another tablespoon of olive oil over medium heat. Add the remaining diced red onions and cook until they soften, about 2 minutes. Add the zucchini and red pepper, and cook, stirring occasionally, until the peppers start to soften, 3 to 4 minutes. Stir the sliced scallions and cooked chicken into the pan with cooked vegetables. 4 Coat with the teriyaki sauce: Drizzle 6 tablespoons of the prepared teriyaki sauce and ½ teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce for drizzling over wraps. Turn off heat, taste, and adjust seasonings if needed. 5 To serve, place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if desired. Leftover teriyaki sauce will keep for about a week in the refrigerator.", "recipe.recipe_description": "Please welcome my friend Lisa Lin from Healthy Nibbles and Bits as she shares a favorite lettuce wrap recipe! ~Elise Summertime is all about light, fresh meals, and these teriyaki chicken lettuce wraps fit the bill exactly. The chicken filling is flavored with a homemade teriyaki sauce. You could substitute your favorite store-bought teriyaki sauce in this recipe, but making your own is easy. I also find store-bought sauce to be too sweet for my taste, so I like that I can control the amount of sugar that goes into this sauce. As a bonus, the leftover teriyaki sauce is actually great with any stir-fry recipe, or as a sauce for baked chicken or fish. It will keep in the fridge for about a week. I like using butter lettuce as wraps, but any kind of lettuce works. You can even use collard greens or Swiss chard. The recipe calls for diced zucchini and red bell peppers, but it works with whatever vegetables you have on hand. Feel free to improvise! These lettuce wraps also make a great party appetizer if you double the recipe. Serve the chicken filling in one big bowl with the lettuce and extra teriyaki sauce on a nearby platter, then have your guests make their own wraps!", "recipe.author": "Lisa Lin", "recipe.date_time": "", "recipe.description": "Teriyaki Chicken Lettuce Wraps make an easy, light meal any night of the week. Skip ordering take-out and make these instead!", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "Teriyaki Chicken Lettuce Wraps make an easy, light meal any night of the week. Skip ordering take-out and make these instead!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "25 minutes", "recipe.yield": "4 servings", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "193": { "recipe_x_author_image.id": 193, "recipe.id": 807, "recipe.ts": "2017-09-25 03:17:52", "recipe.title": "French Toast Casserole", "recipe.ingredient": "For the casserole: 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread) 1/2 cup (45g) chopped pecans 5 large eggs 1 1/2 cups whole milk 1/4 cup (50g) granulated sugar Zest from one medium orange (optional) 1/2 teaspoons ground cinnamon 1/4 teaspoon salt For the topping: 4 tablespoons unsalted butter, melted 3 tablespoons (40g) dark brown sugar 1 teaspoon ground cinnamon Optional toppings for serving: Dried cranberries Powdered sugar Maple syrup", "recipe.recipe_intronote": "Make-ahead instructions: Assemble the casserole through Step 4, cover well, and refrigerate overnight. The next day, uncover, drizzle the casserole with the topping, and bake. Baking time will be slightly longer. This casserole reheats well, though the chunks of bread on the top will gradually lose some crunch. The best way to reheat it is to bake it in the oven at 350F for 10 to 15 minutes to warm through and re-crisp the top.", "recipe.recipe_method": "1 Preheat the oven to 375F (190C). Place an oven rack in the center position. 2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on. 3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans. 4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, and 1/2 teaspoon of cinnamon and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.) At this point, the casserole can be baked right away, or covered and refrigerated overnight. 5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar and 1 teaspoon cinnamon. Using a spoon, drizzle the mixture evenly over all the bread chunks. 6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier. 7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.", "recipe.recipe_description": "With this French toast casserole, you skip the hassle of standing by the stove and pan-frying each individual slice of French toast. Instead, you just throw everything into a dish and let the oven do the work! You can even assemble the casserole the night before and bake it the next morning. You still get all the best parts of a slice of French toast, but with far less effort: soft and custardy middles, cinnamon-infused edges, plus an extra-crunchy toasted topping. For this French toast casserole, you are going to need a fairly large loaf of bread – enough to make about 10 cups once cubed. Use any good-quality loaf, like a French loaf, sourdough, ciabatta, or challah. I actually really liked the sourdough bread because the slight sour taste helped balance out the sweetness of everything else. Leave the crusts on the bread since this adds some good, crunchy texture to the casserole! I also added some orange zest and dried cranberries to my version to brighten up the flavors. You can leave these out if you want, or add your own favorite dried fruits to the casserole! By the way, those extra-crunchy top pieces are like cinnamon and sugar croutons. As I was testing this recipe, I kept picking them from the top and leaving the bottom for my husband. Shh…don’t tell anyone.", "recipe.author": "Lisa Lin", "recipe.date_time": "", "recipe.description": "Easy French toast casserole with crunchy cinnamon-sugar top. Bake right away, or make ahead and refrigerate overnight.", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "Easy French toast casserole with crunchy cinnamon-sugar top. Bake right away, or make ahead and refrigerate overnight.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "40 minutes", "recipe.yield": "6 to 8 servings", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "194": { "recipe_x_author_image.id": 194, "recipe.id": 809, "recipe.ts": "2017-09-25 03:17:55", "recipe.title": "Holiday Spice Granola", "recipe.ingredient": "1/2 cup maple syrup 1/3 cup coconut oil 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 5 cups old-fashioned rolled oats (not instant; use gluten-free oats, if needed) 2/3 cup flax seeds 2/3 cup pumpkin seeds 1/2 cup whole almonds 1/2 cup cashews 1/3 cup chia seeds 1 /2 cup dried cranberries 1/2 cup diced dried apricots", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Heat the oven to 350F. Line a rimmed baking sheet with a piece of parchment paper that is about 1 inch larger all around than the baking sheet. 2 Make the syrup: In a saucepan over medium heat, stir together the maple syrup, coconut oil, vanilla, cinnamon, ginger, salt, and cloves. Stirring occasionally, cook for 2 minutes, or until the syrup is warm and fluid, and the salt dissolves. 3 Mix the granola: In a large bowl, combine the oats, flax seeds, pumpkin seeds, almonds, cashews, and chia seeds. Pour the warm syrup over the nuts and grains. Stir to coat them thoroughly. Spread evenly on the baking sheet. 4 Bake the granola: Bake for 15 minutes, then remove the pan from the oven. Grasp the corners of the parchment paper and pull them toward the center to mound the granola in a pile. Stir with a large spoon and spread the granola out again in one layer. Return to the oven for 5 minutes. Remove and mound the granola in the center again. If it still looks pale in places, give it another stir, spread it back out, and return the pan to the oven to toast for 3 or 4 minutes more. (Total baking time is 20 to 25 minutes.) Leave on the baking sheet to cool completely. 5 Add fruit and store the granola. Scatter the cranberries and apricots over the cooled granola and stir to combine. Transfer the granola to an airtight jar or tin, and store at room temperature for several weeks.", "recipe.recipe_description": "This granola surpasses any you can buy at the store. It also doesn’t take a lot of effort, so making a weekly batch has become routine in our house. I sometimes keep the granola plain, and other times, I add maple syrup and nuts. This holiday season, I’ve been making it cinnamon, ginger, and cloves for a subtle spiced flavor. Give it as a gift or keep it all for yourself! This granola won’t hit you over the head with sweetness. You can start your morning off right or happily munch on it for a late night snack, all without fear of a sugar rush. The spice flavor is also gentle – it’s just enough to give it some holiday cheer. I like this mild rendition, but feel free to increase the spices if you like. Dried cranberries and apricots add the perfect tart counterpoint to the sweeter oats and give the granola a healthy boost. Last but not least, I add just a hint of salt, just enough to make it addictive. This granola really does make a terrific gift for the holidays. Pack it up in a Mason jar and tie it with a bow! And if you have guests staying the night, this granola is a special treat to look forward to in the morning. Either way, you will surely want to have a good supply in your cupboard!", "recipe.author": "Sally Vargas", "recipe.date_time": "", "recipe.description": "Holiday Spice Granola! Oats, almonds, cashews, cranberries, and dried apricots spiced with cinnamon, ginger, and cloves. Great homemade gift or special holiday treat!", "recipe.photography_credit": "Sally Vargas", "recipe.recipe_name": "Holiday Spice Granola! Oats, almonds, cashews, cranberries, and dried apricots spiced with cinnamon, ginger, and cloves. Great homemade gift or special holiday treat!", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "25 minutes", "recipe.yield": "8 cups", "author_image.id": 2, "author_image.ts": "2017-09-25 02:40:58" }, "195": { "recipe_x_author_image.id": 195, "recipe.id": 810, "recipe.ts": "2017-09-25 03:18:02", "recipe.title": "Gingerbread Waffles", "recipe.ingredient": "1 1/3 cups milk, warmed to room temperature 3 tablespoons melted butter 1/2 cup molasses 1/2 cup dark brown sugar 1 large egg 1 3/4 cups (290g) all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves Melted butter or cooking spray for coating the waffle iron. Powdered sugar for serving (optional) Special Equipment: Waffle iron", "recipe.recipe_intronote": "For gluten-free waffles, replace the all-purpose flour with oat flour or gluten-free all-purpose flour. You can make a double batch of these waffles and freeze the leftovers for up to 2 months. When you’re ready to eat the waffles, pop them into your toaster or bake them at 350F for 8 to 10 minutes.", "recipe.recipe_method": "1 Make the waffle batter: In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together. Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay. 2 Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle. 3 Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack. Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.", "recipe.recipe_description": "When I think of the holidays, gingerbread is always the first thing that comes to mind. I can just close my eyes and smell the sweet aromas of spices and ginger swirling in my kitchen right now. Mmm… I often start off the holidays with a loaf of gingerbread cake, but this year I thought I’d add a fun twist by making gingerbread waffles instead! These gingerbread waffles have a nice sweetness. They’re great with just a sprinkling of powdered sugar over top. Of course, if you want a more decadent holiday breakfast, feel free to pile on the whipped cream and maple syrup! If you want to make a gluten-free version of these waffles, you can replace the all-purpose flour with oat flour or gluten-free all-purpose flour. I’ve tested it both ways, and find this to be a straightforward and easy swap. For extra-crispy waffles, make sure to use butter in the batter — don’t be tempted to substitute it with oil. The waffles won’t be crispy when you first remove them out of the waffle iron but will crisp up as they cool. Read more! 3 Tips for Making Crispy Waffles Grab a cup of tea or coffee and let’s enjoy some gingerbread waffles together!", "recipe.author": "Lisa Lin", "recipe.date_time": "", "recipe.description": "Make some gingerbread waffles for breakfast! A touch spicy, a touch sweet. They're perfect for the holidays.", "recipe.photography_credit": "Lisa Lin", "recipe.recipe_name": "Make some gingerbread waffles for breakfast! A touch spicy, a touch sweet. They're perfect for the holidays.", "recipe.recipe_prep_time": "15 minutes", "recipe.recipe_cook_time": "20 minutes", "recipe.yield": "4 to 5 large Belgian waffles", "author_image.id": 20, "author_image.ts": "2017-09-25 02:54:43" }, "196": { "recipe_x_author_image.id": 196, "recipe.id": 864, "recipe.ts": "2017-09-25 03:18:10", "recipe.title": "Blender Piña Colada", "recipe.ingredient": "6 ounces white rum 6 ounces cream of coconut (preferably Coco Lopez) 6 ounces pineapple juice 1/2 cup frozen pineapple chunks 4 cups ice 4 ounces golden or añejo rum Pineapple leaves or wedges for garnish (optional)", "recipe.recipe_intronote": "The traditional blended recipe doesn’t use frozen pineapple, but I find it adds a bit more flavor and reduces the amount of ice needed. As with most tiki-style drinks, this one uses multiple styles of rum to achieve balance and flavor.", "recipe.recipe_method": "1 Place the white rum, coconut cream, pineapple juice and chunks, and ice in a blender. Process until totally blended. 2 Pour into glasses and top with and top with the golden rum (it should float on top). 3 Serve with pineapple leaves or slices as garnish if desired.", "recipe.recipe_description": "You may associate piña coladas with laid-back poolside vacations, but this mix of rum, coconut, and pineapple is actually a pillar of the tiki drink canon. Quite a few bartenders and bars have claimed to have created the now famous piña colada over the years, but the drink’s true origins are a bit murky. There’s even evidence that traders in the 19th century mixed rum with coconut water and mashed pineapple for what would have been a sort of proto-piña! In the end, though, I guess it doesn’t really matter. Because piña coladas are amazing. If you’re looking for a refreshing, sultry cocktail to highlight your next summer party this is it. By the way, there’s a misconception out there that blended piña coladas are actually a more recent, modernized version of the cocktail. In fact, the blended cocktail is the original, and the shaken one the contemporary incarnation. If you’d like to make one of these shaken pina coladas for yourself, try shaking 1 1/2 ounces golden or añejo rum with 1 ounce coconut cream and 1 ounce pineapple juice, and pouring it over ice. A spritz of lime peel over the cocktail is a perfect finishing touch. Blended or shaken, piña coladas truly can’t be beat for their tropical flavor and efficiency in getting rum in your mouth.", "recipe.author": "Garrett McCord", "recipe.date_time": "August 12, 2017", "recipe.description": "Piña Coladas! This easy blender drink is a staple of summer vacations and long days by the pool. Rum, coconut, and pineapple. Grab your favorite tiki glass!", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "Piña Coladas! This easy blender drink is a staple of summer vacations and long days by the pool. Rum, coconut, and pineapple. Grab your favorite tiki glass!", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "4 to 6 servings", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "197": { "recipe_x_author_image.id": 197, "recipe.id": 865, "recipe.ts": "2017-09-25 03:18:17", "recipe.title": "Classic Margarita", "recipe.ingredient": "1 1/2 ounce (3 Tbsp) blanco tequila (also called plato or silver tequila) 1 ounce (2 Tbsp) orange liqueur, such as Triple Sec, Cointreau, or Grand-Marnier 1/2 ounce (1 Tbsp) freshly squeezed lime juice Plenty of kosher or flake salt for glass, optional (do not use iodized salt) Ice cubes, optional Lime wedges for garnish, optional Special equipment: Cocktail shaker", "recipe.recipe_intronote": "Buy tequila marked \"100% de agave and that has been aged for at least 2 months. Try any of these variations on the basic margarita: Reposado or Añejo Margarita – Having aged longer in oak barrels these tequilas are darker in color and display more complex flavors and aromas. Using them in a margarita can be an eye-opening experience. Mezcal Margarita – Swap out tequila for mezcal, tequila’s smokier, wilder-in-flavor cousin. Spicy Margarita – Add a few slices of jalapeno to the cocktail shaker to add a bit of heat. Pineapple Margarita – Swap out the orange liqueur for pineapple juice.", "recipe.recipe_method": "1 Salt your glass (optional): Pour some kosher salt into a wide bowl or small dish. Take a wedge of lime and generously rub it around the rim of your glass. Dip the rim into the salt. Fill the glass with some fresh ice and set aside. (Skip the ice if you like your margarita straight up.) 2 Make the cocktail: Place the tequila, orange liqueur, and lime juice in a cocktail shaker filled with ice. Shake for 10 seconds, and then strain into a prepared cocktail glass. Garnish with a lemon wedge if desired.", "recipe.recipe_description": "The classic margarita has a nobility that’s expressed by its simplicity—tequila, orange liqueur for sweetness, and tart lime juice. Just three ingredients, harmoniously combined and perfectly balanced. This is a cocktail recipe that you should memorize since it’s so easy to whip up at impromptu dinner parties, summer BBQs, or when you need a reminder of sunshine in the middle of winter. I highly recommend using only good-quality tequila to make your margaritas. With only three ingredients in the cocktail, a bad tequila will result in an equally bad margarita. Look for bottles with labels that say “100% de agave,” which means the tequila is distilled only from Mexican blue agave plants. Cheap tequilas are often cut with alcohol made from corn or sugar cane, resulting in a tequila that tastes flat and burns on the way down. In addition, good-quality tequila is aged in oak barrels for 2 to 12 months, which gives it nuanced flavors. Blanco tequila (also called plato or silver) is aged for 2 months, reposado for 2 to 11 months, and añejo for 12 or more months. You can serve this cocktail with salt, or not. Straight, or over the rocks. That part is up to you!", "recipe.author": "Garrett McCord", "recipe.date_time": "July 29, 2017", "recipe.description": "The Margarita is a classic for a reason! Just three ingredients—tequila, orange liqueur, and lime juice. Salted rim optional.", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "The Margarita is a classic for a reason! Just three ingredients—tequila, orange liqueur, and lime juice. Salted rim optional.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "1 cocktail", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "198": { "recipe_x_author_image.id": 198, "recipe.id": 867, "recipe.ts": "2017-09-25 03:18:19", "recipe.title": "Mint and Lime Mojito", "recipe.ingredient": "10 large mint leaves, plus extra for garnish 1 tablespoon sugar 2 1/2 ounces white rum 1 tablespoon lime juice (from half a lime) Soda water A few sprigs fresh mint, to garnish Thinly sliced wheels of lime, to garnish Special equipment: Mortar and pestle Small strainer", "recipe.recipe_intronote": "A mortar and pestle are really the best tools for this recipe, but if you don't have one, then chop the mint as finely as you can, then smash it with a fork in a small bowl to mix it with the sugar and rum. You can also puree the mint, sugar, and all of the rum in a clean spice grinder. Traditionally, you would use a highball glass for mojitos, but it's fine to use whatever glass you like for your cocktail.", "recipe.recipe_method": "1 Make the mint paste: Place the mint, sugar, and 1/2 ounce of the rum into the bottom of a mortar and pestle, and grind slowly until it turns into a paste. 2 Add the rest of the rum and allow it to steep for about 5 minutes. If your mortar is too small for the additional rum, transfer the paste to a small bowl and then add the rum. 3 Strain the rum. Fill a glass with ice. Set a small mesh strainer over the glass and strain the mint mixture. Use a spoon to press out every last drop of rum from the paste. (Use a large bowl and strainer if that’s all you have then transfer to the glass. Whatever works for you.) 4 Finish the cocktail. Add the lime juice and top with soda water. Stir together and garnish with a lime wheel or a sprig of mint if you’re feeling extra fancy.", "recipe.recipe_description": "We can wax on about the glory of the mojito – this perfect concoction of rum, mint, sugar, lime juice, and sparkling water — but I’m guessing you won’t need a lot of convincing in that regard. Instead, let’s discuss the building of the mojito, which in my opinion, is what distinguishes a “good” mojito from a “truly incredible” mojito. Before now, you may have made mojitos like this: You threw some mint, lime juice, and sugar into a glass and then mashed ‘em up with a wooden spoon, or if you were feeling bartender-y, with a fancy muddler. Then you added a little booze and a lot of soda water, resulting in a sparkling, mint salad in a glass with a hint of rum. No more. You’re better than that, and your mojitos should be too! The better way to make mojitos takes a little more time, patience, and effort, but is well worth it. Take a mortar and pestle and slowly crush the mint and sugar with a splash of the rum until you have a very fine paste. After that, add the rest of the rum and let it infuse for a few minutes, then strain the mixture, and top with a bare splash of soda. The result is a mojito that’s not only cleaner in appearance (big mint flavor, no floating mint leaves), but also endlessly more flavorful than any mojito you’ve previously experienced.", "recipe.author": "Garrett McCord", "recipe.date_time": "June 28, 2017", "recipe.description": "Fresh Mint Mojitos made by steeping crushed mint in sugar and rum. So refreshing and minty! This make the best mojito ever.", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "Fresh Mint Mojitos made by steeping crushed mint in sugar and rum. So refreshing and minty! This make the best mojito ever.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "1 drink", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "199": { "recipe_x_author_image.id": 199, "recipe.id": 868, "recipe.ts": "2017-09-25 03:18:21", "recipe.title": "Frozen Strawberry Daiquiri", "recipe.ingredient": "1 1/2 cups white rum 1/2 to 3/4 cup fresh-squeezed lime juice, from about 6 juicy limes 1/4 to 1/3 cup simple syrup, depending on your preferred sweetness 1 16-ounce package frozen strawberries 4 cups ice cubes Strawberries, lime wheels, or little umbrellas for garnish (optional) Special equipment: Blender", "recipe.recipe_intronote": "You can buy prepared simple syrup for this recipe, or make it yourself! Combine equal parts sugar and water in a small saucepan over medium heat (1/2 cup of each will make a good amount). Bring to a simmer and stir until the sugar is dissolved. Cool and refrigerate; it will keep for several weeks.", "recipe.recipe_method": "1 Place the rum, 1/2 cup of the lime juice, 1/4 cup of the simple syrup, strawberries, and ice cubes into a blender and pulse until completely blended with a slushy consistency. 2 Check the consistency and flavor. Add more lime juice for more tartness or more simple syrup to sweeten, if needed. You may also want more ice to make it slushier in consistency. A daiquiri is not an exact science, so adjust as you see fit. 3 Divide the daiquiris between glasses. Garnish and serve.", "recipe.recipe_description": "I love a daiquiri, be it frozen or straight, strawberry or banana. It’s all good. A daiquiri is essentially a mixture of rum, sugar, and citrus – anything after that is just gilding the lily. A frozen strawberry daiquiri, however, is the ultimate refresher for summer days spent poolside or with your toes buried deep in the sand. Many strawberry daiquiri recipes use fresh strawberries, but personally, I find that frozen strawberries help thicken the drink (like a smoothie!) and ensures that the cocktail stays uber chilly. This said, by all means, feel free to use fresh strawberries if you prefer!", "recipe.author": "Garrett McCord", "recipe.date_time": "June 23, 2017", "recipe.description": "Frozen Strawberry Daiquiris are the ultimate poolside thirst quencher. Made with strawberries, rum, lime juice, and sugar. Use frozen strawberries for an extra-slushy texture!", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "Frozen Strawberry Daiquiris are the ultimate poolside thirst quencher. Made with strawberries, rum, lime juice, and sugar. Use frozen strawberries for an extra-slushy texture!", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "6 to 8 cocktails", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "200": { "recipe_x_author_image.id": 200, "recipe.id": 869, "recipe.ts": "2017-09-25 03:18:27", "recipe.title": "Mixed Berry Sangria", "recipe.ingredient": "3 tablespoons sugar 1 orange, cut into chunks, seeds removed 1 1/4 cups mixed berries, fresh or frozen, such as blueberries, raspberries, or strawberries 1 750-ml bottle red wine 1/3 cup brandy 3/4 cup orange juice Extra fruit for garnish (optional) Soda water or blood orange soda (optional)", "recipe.recipe_intronote": "", "recipe.recipe_method": "1 Muddle the fruit with sugar: Place sugar, orange chunks, and berries into a pitcher and smash with a wooden spoon or a muddler to release some of the juices and break up the fruit a little bit. 2 Add the red wine, brandy, and orange juice and steep for about 5 minutes or up to 2 hours. The flavors will mellow and improve the longer you can wait before serving. 3 Pour into glasses filled with ice and extra fruit. If you prefer a very clear sangria with no fruit pulp, pour the sangria through a strainer when serving. If you want, add some soda water or a little blood orange soda (I like blood orange San Pellegrino) to your sangria for some bubbles and a little extra pizzaz.", "recipe.recipe_description": "Sangria is one of those things that you hardly need a recipe for – or even a particularly good red wine! I do have a few slight twists I like use for my own sangria recipe. I like to add berries, like blueberries, raspberries, or strawberries. While apples and oranges are more traditional, I find berries infuse more flavor and color into the wine. I also like to stir in a little soda water when I serve just for some extra pizzaz. That sparkle just gives the sangria a little Lambrusco-esque zing. Sometimes instead of soda water I’ll even add some blood orange soda (San Pellegrino) to jazz it up even more. For the red wine, I recommend buying a cheap bottle for this recipe, frankly. We’ll be mixing it with so many other flavorful ingredients that even a lower-quality wine will taste great, and the quality of a more expensive wine would go unappreciated. Rioja wine from Spain is traditional for sangria. If you can’t find an inexpensive bottle of rioja at the store, any favorite inexpensive red wine that you already like to drink will do. A zinfandel would work great in sangria. The best part? You can whip this sangria together and serve it right away, or make it a few hours ahead and let the flavors of the fresh fruit really meld with the wine. (You can even make several days ahead. Keep it in the fridge and the fruit in the sangria will start to naturally ferment and create bubbles.) A bit of fruit, a little orange juice, some brandy. Boom, boom, done.", "recipe.author": "Garrett McCord", "recipe.date_time": "May 29, 2017", "recipe.description": "This Mixed Berry Red Wine Sangria is made with red wine, brandy, orange juice, fresh or frozen berries! Perfect refreshing summer drink for a party!", "recipe.photography_credit": "Elise Bauer", "recipe.recipe_name": "This Mixed Berry Red Wine Sangria is made with red wine, brandy, orange juice, fresh or frozen berries! Perfect refreshing summer drink for a party!", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "4 to 8 servings, depending on how thirsty you are and the size of your glass", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "201": { "recipe_x_author_image.id": 201, "recipe.id": 871, "recipe.ts": "2017-09-25 03:18:30", "recipe.title": "Brown Sugar Irish Coffee", "recipe.ingredient": "1 cup dark brown sugar 1 cup water 1 cup heavy whipping cream 4 ounces freshly brewed hot coffee 1 ounce Irish whiskey", "recipe.recipe_intronote": "This recipe makes enough brown sugar syrup and whipped cream for several cocktails. Store the extra in the fridge until using.", "recipe.recipe_method": "1 Make the brown sugar syrup. Place the brown sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature. 2 Make the whipped cream. Using a stand mixer with a whisk attachment, or using a hand-held whisk, whisk the cream with 1/4 cup of the cooled brown sugar syrup until it hits the ribbon stage. This is when you lift your whisk and a bit of the thickened cream falls back in a ribbon, keeping its shape for a second or two before dissolving on the surface. 3 Make your cocktail. Place the coffee and whiskey in an Irish coffee glass, coffee mug, or whathaveyou along with 1/2 ounce of the brown sugar syrup. (Use more or less of any of these ingredients according to your taste.) Top with plenty of the whipped cream and serve.", "recipe.recipe_description": "Irish coffee is an exercise in simplicity. Too much fuss and it loses its character. You want a strong punch of coffee, a lingering warmth from the Irish whiskey, a touch of sweetness, and some cream to bring it all together. Keeping this desire for simplicity in mind, one change that I’ve made to make my Irish coffee special is to use brown sugar in place of white. Its musky, molasses-y flavor bolsters the coffee and lends the whiskey a bit more heft. Simple to make, but the result is anything but. Resist the temptation to add coffee liqueurs such as Irish cream since, ultimately, that’s all you will taste. However, one substitution that I do condone is swapping out the Irish whiskey for another liquor. If dark rum or perhaps Kentucky bourbon is more your game then by all means go right ahead. I’ve even seen a bartender friend of mine use barrel-aged aquavit, though that may require a Scandinavian heritage to appreciate it. The recipe will make you plenty of both the brown sugar syrup and cream. The syrup can be stored in the fridge for a month. It’s fantastic with tea, plain coffee, or used in cocktails. The leftover cream can be used to top any dessert or served for brunch with pancakes or waffles.", "recipe.author": "Garrett McCord", "recipe.date_time": "", "recipe.description": "Brown Sugar Irish Coffee. A simple and easy way to celebrate St. Patrick's Day - or any day! Made with coffee, Irish whiskey, brown sugar syrup, and whipped cream.", "recipe.photography_credit": "Garrett McCord", "recipe.recipe_name": "Brown Sugar Irish Coffee. A simple and easy way to celebrate St. Patrick's Day - or any day! Made with coffee, Irish whiskey, brown sugar syrup, and whipped cream.", "recipe.recipe_prep_time": "10 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "1 drink", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "202": { "recipe_x_author_image.id": 202, "recipe.id": 876, "recipe.ts": "2017-09-25 03:18:41", "recipe.title": "Holiday Punch", "recipe.ingredient": "For the cinnamon syrup (makes about 2 cups): 1 cup sugar 1 cup water 2 cinnamon sticks For the punch (alcoholic version): 4 cups cranberry juice cocktail 2 cups bourbon 1 1/2 cups ginger beer 1/2 cup orange juice 2 bottles hard cider Orange and lime slices for garnish For the punch (non-alcoholic version): 4 cups cranberry juice cocktail 1 cup club soda 1 1/2 cups ginger beer 1/2 cup orange juice 2 cups apple cider Orange and lime slices for garnish", "recipe.recipe_intronote": "This cinnamon syrup makes more than you'll need for this punch. Use the extra in cocktails, coffee, or hot chocolate. It will keep in the fridge for 2 weeks.", "recipe.recipe_method": "1 Make the cinnamon syrup: Place the sugar, water, and cinnamon in a small saucepan and bring to a boil. Cover and simmer for 10 minutes. Remove from heat and let steep for 1 hour. Remove the cinnamon sticks. Pour into a bottle or other container and cool. Will keep in the fridge for 2 weeks. 2 Refrigerate the punch ingredients: Refrigerate all punch ingredients for at least 6 hours, or overnight, so they are chilled before serving. 3 Make the punch: Mix 1/3 cup cinnamon syrup with all the punch ingredients in a large punch bowl, stock pot, or other container. Stir together and serve immediately.", "recipe.recipe_description": "Want an easy cocktail for your New Year’s party without playing bartender all night? Punch is the perfect solution. A good punch mixes together spirits, juice, and spices in a communal bowl. Guests serve themselves, and you can relax and enjoy the night as the glamorous doyenne you know you are. This punch is a particular favorite of mine. It brings together winter flavors such as cranberry, orange, and cinnamon in a delightful drink that leaves you glowing with cheer. I’ve included both alcoholic and non-alcoholic versions of the recipe below. If you want to give the alcoholic version even more of a kick, replace one or both cups of the hard cider with applejack or apple brandy. Most punches use ice molds to keep things cold. I simply chill the individual ingredients overnight, and then mix everything together right as the party starts. Keep a bucket of ice nearby so guests can chill and dilute their drinks as they see fit.", "recipe.author": "Garrett McCord", "recipe.date_time": "", "recipe.description": "Festive holiday punch for a crowd! With cranberry juice, orange juice, bourbon, and hard cider. Serves 15 or so. Includes non-alcoholic version.", "recipe.photography_credit": "Garrett McCord", "recipe.recipe_name": "Festive holiday punch for a crowd! With cranberry juice, orange juice, bourbon, and hard cider. Serves 15 or so. Includes non-alcoholic version.", "recipe.recipe_prep_time": "5 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "15 or so servings", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" }, "203": { "recipe_x_author_image.id": 203, "recipe.id": 877, "recipe.ts": "2017-09-25 03:18:46", "recipe.title": "Coconut White Russian", "recipe.ingredient": "2 ounces vodka 1 ounce coffee liqueur (such as Kahlúa) Coconut milk, to taste", "recipe.recipe_intronote": "There’s a bit of an unspoken rule amongst cocktail connoisseurs that one shouldn’t measure out a White Russian. It should always be eyeballed according to the taste of the drinker. However, the following measurements are a perfect starting point for the novice. Coconut milk sometimes separates in the can if it’s been sitting a while so be sure to give it a good shake before using. For a traditional White Russian, swap out the coconut cream for heavy cream.", "recipe.recipe_method": "Fill a rocks glass with ice. Add the vodka and coffee liqueur and give it a quick swirl or two to mix. Top with a generous splash of coconut milk and serve. Stir together if you desire.", "recipe.recipe_description": "Fun fact: The White Russian isn’t Russian at all, but rather an American invention! The cocktail first appeared in The Savoy Cocktail Book, by Harry Craddock back in 1930, and it consisted of gin, vodka, and crème de cacao. At the time, vodka was an almost exclusively Russian export, hence the name. Easy to make, the cocktail quickly became a popular. Over time, it evolved into the present day drink of vodka, coffee liqueur, and cream – or in our case, coconut! I didn’t want my vegan and dairy-free friends to miss out on this classic cocktail of vodka, coffee liqueur, and cream, so I’ve reinvented it with coconut milk. Not only does the cocktail retain its decadence, but the coconut flavor melds so perfectly with the coffee liqueur, making this an even better cocktail altogether. A few notes before we get to the cocktail itself: Please, please, please don’t use cheap vodka for this. It’s the main ingredient and you can’t make a good cocktail with bad booze. I highly recommend Tito’s Vodka as its widely available, affordable, and smooth. Kahlúa is the go-to coffee liqueur for this cocktail, but Trader Vic’s Kona and St. George NOLA Coffee Liqueur are also phenomenal choices that offer a richer, bolder coffee flavor for the same price. (Both can be picked up online or at nearly any liquor store.) Lastly, a number of popular variations of the White Russian exist. Try swapping out coffee liqueur with crème de cacao or amaretto, or going half-and-half with either of them. A small splash of cinnamon or ginger liqueur is also a nifty addition, especially around the holidays. For a traditional White Russian, swap out the coconut cream for heavy cream. Lastly, if you’re feeling a bit bawdy, trade the vodka for bourbon.", "recipe.author": "Garrett McCord", "recipe.date_time": "", "recipe.description": "White Russian cocktail made with vodka, coffee liqueur, and coconut milk. Vegan and dairy-free so that all your guests can have a glass!", "recipe.photography_credit": "Garrett McCord", "recipe.recipe_name": "White Russian cocktail made with vodka, coffee liqueur, and coconut milk. Vegan and dairy-free so that all your guests can have a glass!", "recipe.recipe_prep_time": "2 minutes", "recipe.recipe_cook_time": "", "recipe.yield": "1 drink", "author_image.id": 47, "author_image.ts": "2017-09-25 02:57:14" } } } }