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Posole Verde with Chicken Recipe | Bon Appetit
1. If you can't find Cubanelles, Anaheim/Hatch chiles are a good substitute.
2. Remove the seeds and ribs from the Serranos before roasting; it's difficult to do afterward.
3. Err on the side of using more hominy rather than less.
4. The photos show diced avocado which are omitted from the recipe. Some slices on top would be a great addition.
mexican  soup  stew  oliveoil  onion  garlic  coriander  cumin  oregano  mexicanoregano  chicken  tomatillo  poblano  serrano  cubanelle  hominy  cilantro  redonion  lime  madethis:excellent 
6 weeks ago
Thai Coconut Sticky Rice With Mango (Khao Niao Mamuang) Recipe | Serious Eats
The problems I had with this recipe were probably my fault:

1. I let the mangos ripen for more than a week after I bought them, to the point where the skins were wrinkled and had begun to darken. When I cut them open, however, the flesh was still over-firm and under-sweet. I guess you have to plan two weeks in advance before making this dish?

2. I can't tell if I didn't steam the rice long enough (4 minutes longer than specified) or too long, but it was on the firmer side of al dente AND firmly stuck to the kitchen towel in which it steamed.

3. If you want the rice and sauce to be snowy white, don't use unrefined cane sugar.

4. Make sure you add at least a few tablespoons (NOT teaspoons) of hot coconut milk to the cornstarch or your "slurry" will solidify into a gel as soon as you add it to the pot.
dessert  thai  asian  glutinousrice  stickyrice  coconutmilk  cornstarch  mango  sesame  madethis:good 
12 weeks ago
Buttermilk Hushpuppies Recipe | Serious Eats
1. The lemon juice in the remoulade can be replaced with white vinegar.
2. 375° is one notch above Medium on my range.
3. To streamline the process, form all of the hushpuppies while the oil heats. Then you can fry all of them in four batches of four.
sidedish  hushpuppies  cornmeal  cayenne  onion  buttermilk  butter  hotsauce  scallion  mayonnaise  mustard  worcestershire  lemon  madethis:good 
april 2019
Trinidadian Doubles (Curried Chickpea Flatbread Sandwiches) Recipe on Food52
2 teaspoons of salt is WAY too much for the chana, especially when using kuchela. Use 1 scant teaspoon.

To shorten the overall prep time and the hassle of deep frying, combine 2 tbsp melted butter with the curry powder/cumin/black pepper, grill store-bought flatbread or naan, and brush it with the butter.

Fresh cilantro would probably be a great addition.
trini  vegetarian  vegan  deepfried  currypowder  cumin  yeast  sugar  canolaoil  vegetableoil  garlic  onion  chickpeas  hotsauce  madethis:good 
january 2019
Silky-Smooth Vegetarian Pâté With Roasted Cauliflower and Pecans Recipe | Serious Eats
Twice now, when following the recipe as written, the heavy cream is absorbed almost immediately by the cauliflower and there's nothing to simmer as a result. Add 1/4 cup of water before the cream to loosen it up.
appetizer  spread  pate  vegetarian  pecan  cauliflower  oliveoil  butter  onion  garlic  cayenne  brandy  heavycream  cream  thyme  soysauce  madethis:excellent 
december 2018
Priya Makes Pav Bhaji | From the Test Kitchen | Bon Appétit - YouTube
2 Russet potatoes
2 Roma tomatoes, diced
1 lime, quartered
1 Serrano pepper, diced
0.25 cups cilantro, minced
1 cup red onion, finely diced

0.5 cup peas, frozen
1.5 cup cauliflower florets

1.0 tablespoon extra virgin olive oil
0.75 teaspoons ground turmeric
1.0 tablespoon ground coriander
salt

8 soft potato rolls
butter, softened

Scrub the potatoes and prick each several times with a fork.
Microwave for 5 mins, then turn them over and microwave for another 5 minutes.
Allow potatoes to cool enough to peel, then roughly mash them in a bowl.
Add peas, cauliflower, and 3 cups water to a pot. Cover and bring to a boil, then reduce heat to a simmer for 7-10 mins until soft.
Drain the vegetables before returning them to the pot and lightly mashing them.
Bring large skillet to medium-high heat and add olive oil. When the oil shimmers, add turmeric and coriander and allow the spices to bloom.
Add tomatoes and stir until a chunky sauce forms. Add 2 tablespoons of water to deglaze pan.
Reduce heat to medium-low. Add peas, cauliflower, potato, and Serrano pepper.
Add 1 teaspoon salt, another 2-4 tablespoons of water (depending on how dry the mashed potato is), and cilantro. Stir to combine.
Allow the bhaji to stew for at least 4 minutes. Season to taste.
Split the potato rolls and liberally butter each side. Toast butter-side down on a medium pan until golden brown.
Top each bun with bhaji, a sprinkle of onion, and a squeeze of lime.
indian  vegetarian  potato  tomato  lime  serrano  cilantro  redonion  peas  cauliflower  oliveoil  turmeric  coriander  rolls  butter  madethis:excellent 
december 2018
Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Recipe | Serious Eats
Don't believe Kenji when he tells you that you can use tomatoes in your cast iron. I had a ridiculously well-seasoned skillet and, after following this recipe, nearly all of the seasoning was stripped.

It's also much easier to handle leftovers if you make the shakshuka without the eggs and cook them on demand in a separate pan.
african  onion  redpepper  jalapeno  serrano  fresnochile  garlic  paprika  smokedpaprika  cumin  tomato  cilantro  egg  olive  feta  artichokehearts  madethis:excellent 
june 2018
Dinner Tonight: Cauliflower-Potato Curry (Aloo Gobhi) Recipe | Serious Eats
1. The masala as written is pretty bland. Use an extra 1/2 tsp of chili powder, turmeric, salt, mustard seed, and cumin, along with 1/4 tsp of cayenne pepper.
2. If using a 28 oz can of San Marzano tomatoes, chop the tomatoes and add all of the juices to the pot.
3. Allow the cauliflower to cook 30-40 minutes instead of 20.
indian  vegetarian  vegan  cinnamon  clove  ginger  garlic  cilantro  chilipowder  turmeric  mustardseed  cumin  cauliflower  potato  carrot  onion  tomato  pea  madethis:excellent 
march 2018
Vietnamese Fresh Spring Rolls Recipe - Allrecipes.com
1. Thinly slice the lettuce instead of chopping it.
2. Use whole cilantro and basil leaves instead of chopping them.
3. Add julienned carrot.
4. Use 3 shrimp halves instead of 2. (12 shrimp total)
5. Believe them when they say to only soak each wrapper for one second. They will continue to soften as you layer on the toppings.
asian  vietnamese  springrolls  vermicelli  ricewrappers  shrimp  seafood  thaibasil  cilantro  mint  lettuce  fishsauce  lime  garlic  sambal  hoisin  peanut  madethis:excellent 
february 2018
New Orleans-Style Red Beans and Rice Recipe | Serious Eats
As with all SeriousEats recipes, following the "cover with 2 inches of water" instruction results in way too much liquid left when the beans are done cooking. USE LESS WATER.
cajun  beans  rice  kidneybeans  andouille  sausage  onion  greenpepper  celery  garlic  cayenne  sage  hamhock  thyme  bayleaf  hotsauce  cidervinegar  madethis:good 
may 2017
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe | Serious Eats
The recipe says the oven prevents scorching and the need to stir mid-cooking, but I checked at 35 minutes and all the liquid had been absorbed BEFORE adding the shrimp. Next time, check at 30.
cajun  tomato  chickenstock  chicken  chickenthighs  andouille  sausage  onion  greenpepper  celery  garlic  tomatopaste  hotsauce  thyme  oregano  cayenne  garlicpowder  bayleaf  rice  shrimp  scallion  madethis:excellent 
may 2017
3-Ingredient Stovetop Macaroni and Cheese Recipe | Serious Eats
The recipe suggests using "just enough water to cover", but I've found the pasta is still undercooked by the time it's been evaporated. Add 1-2 cups of extra water. I also prefer 50/50 blend of Cheddar and Monterey Jack to Cheddar alone.
macaroni  cheese  evaporatedmilk  madethis:excellent  cheddar  montereyjack 
january 2017
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