nyx + spices   625

Winter Weeknight Pasta Recipe on Food52
Roast sausage pieces, cauliflower, red onion, and fennel seeds together on a sheet pan before tossing it all with pasta, Parm, and parsley
recipe  pasta  charcuterie  pork  vegetable  spices  herbs  dairy  cheese  food-for-many 
march 2019 by nyx
Tony Kim's “Cacio” e Pepe Recipe on Food52
Traditional cacio e pepe relies on practice and patience, and vigorous tossing—a technique well worth mastering, but maybe not tonight—to make a smooth sauce. Dry, grated cheese and starchy pasta water don’t inherently gravitate toward one another—the wrong heat, timing, moisture, or position of Mercury can send the sauce into dry and clumpy misalignment. But, as chef Tony Kim has discovered, a swirl of miso, butter, and chicken stock do no such thing—they love melding together. “The emulsification process pretty much happens on its own,” Kim wrote when he published this recipe in Lucky Peach in 2016. They also happen to make an incredibly delicious, noodle-coating sauce that does a very fine impression of a creamy, cheese-based one. And there’s a good chance they’re all waiting for you in your kitchen now. Adapted from Momofuku Noodle Bar Executive Chef Tony Kim, via Lucky Peach magazine (February, 2016).

|| Ugh, needs three types of pepper (Sichuan, white, and black) all freshly ground. But the miso makes this very interesting.
recipe  noodles  dairy  spices  vegetarian 
february 2019 by nyx
South African Chocolate Pepper Cookies Recipe on Food52
Weighted:
454g (227g x 2) chocolate, chopped
168g butter, room temp
153g brown sugar
2 large eggs
260g flour
2/3t BS
1T (6.9g) freshly ground pepper
recipe  bakedgoods  cookies  dairy  chocolate  eggs  spices  vegetarian  equipment:electric-mixer 
november 2018 by nyx
Christina Tosi's Burnt Miso Pound Cake with Sour Whipped Cream and Apple Compote
In all honesty, I would never have even contemplated putting miso (a deeply flavored fermented soybean paste) into a dessert until I challenged myself to try every ingredient in the Momofuku dry storage prep kitchen in 2006. Wowza, was I surprised by the incredible flavor miso brought to sweet, butter-based sauces like butterscotch and buttery pound cakes. I quickly learned that the combination of savory miso, the bright yet homey flavor of an apple, and the rich vibe of sour cream made an unstoppable flavor trio. I use shiro miso when I bake. Also referred to as white miso, it is the mildest on the market and has the perfect amount of saltiness to go along with sweet concoctions.
recipe  bakedgoods  quickbreads  dairy  buttermilk  eggs  sour-cream  fruit  spices  vegetarian  equipment:blender 
october 2018 by nyx
Broiled Whole Porgy With Blistered Shishito and Tomato Recipe | Serious Eats
By using the broiler, whole porgy grows blistered and crispy on the outside while its delicate white flesh stays tender and sweet. This dish comes together ultra-fast because there's almost no prep work; we keep it simple with whole cherry tomatoes and shishito peppers.
recipe  roasts  fish  fruit  herbs  vegetable  garlic  spices  easy-peasy  food-for-two  food-for-one  one-pan 
september 2018 by nyx
Baked Chicken Wings With Tamarind-Ginger Glaze Recipe | Serious Eats
Aromatic Kashmiri red chilies, pungent ginger, tart tamarind paste, and smoky palm sugar combine in a spicy, sour, and sweet sauce for chicken wings. In the oven, the wings turn tender and the sauce transforms into a rich, sticky glaze. Serve them up next to some cool cucumber raitha to help beat the heat.

|| Interesting variation on buffalo wings.
recipe  chicken  spices 
june 2018 by nyx
Bengali-Style Fried Fish in Onion and Tomato Curry (Fish Bhuna) Recipe | Serious Eats
Bhuna is the term used for a thick and paste-like South Asian curry. In this fish bhuna, dorade steaks are seasoned with bright turmeric and fruity Kashmiri red chili powder before they're fried, then tossed in a spicy and tangy onion and tomato curry. It's great served alongside rice and a simple cucumber salad for a change of pace from your usual fish dinner.
recipe  indian  fish  curry  spices  herbs 
june 2018 by nyx
Vegan Chocolate Chip Cookies Recipe | Serious Eats
These cookies are crisp around the edges and chewy in the middle, with a brown butter-like aroma thanks to some culinary slight of hand—the subtle use of dry malt extract and nutmeg to create some of the toasty, nutty flavors that traditional butter cookies develop as they brown. The result is a cookie that needs no disclaimer—it's not "good for a vegan recipe," it's just plain good.

Why It Works

The cocoa butter in chopped chocolate flavors and thickens this dough, which won't behave the same with mass-produced morsels.
Refined coconut oil is odorless and flavorless, with a melting point and creaming properties similar to butter.
Nutmeg adds a sense of butteriness.
The toasty flavor of dry malt extract mimics the taste of brown butter.
An oat slurry provides water, protein, and emulsification, much like a whole egg, but with a subtle flavor that blends seamlessly with the dough.
recipe  bakedgoods  cookies  cereals&grains  coconut  spices  chocolate  vegan  equipment:electric-mixer 
june 2018 by nyx
HOMEMADE INSTANT NOODLE MIX SERIES: INSTANT PHO BO MIX – Lady and Pups – an angry food blog
Every single aromatics and spices that are used in the traditional preparation of pho bo undergoes the exact same treatment in this recipe, the charring of the onion and ginger, the roasting of shrimp paste, the calculated balance of spices. The only difference is that the mixture is blended together with an ultra-reduction of store-bought beef broth and fish sauce, into a smooth, saucy seasoning. When the craving hits, the complete obliteration of the ingredients allows their full and speedy release of flavors and aroma where they dissipate into more beef broth (don’t worry, still store-bought), creating a marvelously close-tasting broth to the ones that take hours, all in just 2 minutes. From this point on, all it needs is a mandatory fine-tuning of lemon juice, sliced onion and fresh herbs to bring it quintessentially Vietnamese. Then, a couple squirts of Sriracha and hoisin sauce to make it non again.
recipe  vietnamese  noodles  sauce  beef  spices  fish  make-ahead  food-for-one  food-for-two 
june 2018 by nyx
Homemade instant noodle mix series: Crack slurp mix – Lady and Pups – an angry food blog
Homemade instant noodle sauce mix with fried shallots, Sichuan douban chili paste, soy, vinegar, and Sichuan peppercorns.
recipe  "asian"  noodles  sauce  fish  spices 
june 2018 by nyx
Pear Snacking Cake With Brown Butter Glaze Recipe - NYT Cooking
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.

|| Halved:

113g butter, room temp
100g granulated sugar
50g dark brown sugar
3.13g BP
1.25g BS
0.5t fine sea salt
0.5t vanilla extract
0.5t nutmeg
Pinch ground clove
2 eggs, room temp
500g pears (2 large), shredded
175g AP flour
38g rolled oats
1/4C walnuts/pecans, toasted, chopped

35g unsalted butter
12.5 dark brown sugar
62g powdered sugar
1.5t heavy cream or milk
0.5t vanilla
recipe  bakedgoods  cake  dairy  spices  eggs  fruit  cereals&grains  vegetarian  equipment:electric-mixer  pan-size:8x8  pan-size:9-cake 
march 2018 by nyx
Braised Chard with Tahini and Pine Nuts Recipe on Food52
This side dish, adapted from the Saha cookbook, is a simple yet delicious way to spruce up your daily greens. The chard is first braised, then smothered in a garlicky tahini sauce, before being topped with buttery pine nuts. I like to serve it with a sprinkle of Aleppo pepper, a type of dried ground red pepper milder than red chiles, like cayenne, but with more heat than paprika. You can find it in larger supermarkets, Middle Eastern stores, or online. Feel free to substitute the chard with any seasonal green of your choice, such as spinach, kale, or collards.

|| I like the original better -- topped with crisp, fried onions -- instead of pine nuts.
recipe  middle-eastern  vegetable  spices  garlic  dairy  nuts  sauce  vegetarian 
march 2018 by nyx
Pan-Seared Salmon With Celery, Olives and Capers Recipe - NYT Cooking
The salsa that I spoon over the salmon here is an explosion of contrasting flavors – sweet, salty and sharp – common in Sicilian cooking. I like serving this with sautéed greens and some bread.

|| Requires currants, saffron, celery, pine nuts, capers, olives, and parsley.
recipe  fish  sauce  fruit  vegetable  nuts  olives  herbs  spices 
february 2018 by nyx
Spiced Lamb Meatballs With Yogurt and Herbs Recipe - NYT Cooking
These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.
recipe  middle-eastern  lamb  bread  spices  eggs  sauce  dairy  yogurt  cheese  herbs 
february 2018 by nyx
THE INCREDIBLE CHICKEN TOFU – FROM THE MIND OF A CHEF – Lady and Pups – an angry food blog
Holy shit, did you watch Season Six of Mind of a Chef with Danny Bowien from Mission Chinese Food?

Did you see where his mentor Yu Bo, in episode two, turned a puddle of pink chicken-slush into pillows of fluffy-looking curds, something they call, chicken tofu?!

Did you gush outloud, tender edible clouds made with chicken breasts?!! No special curd-forming acid or salt required, virtually fat-free, and answers the prayers of millions of suffering souls of how to triple the volume of two pieces of chicken breasts without adding much more calories, but more importantly, transforming its woodsy nature into custardy, melt-in-your-mouth, weightless pillows of savory delights?!!!

|| A chicken breast recipe that actually looks like it'd be delicious to eat.
recipe  "asian"  chinese  chicken  eggs  spices  sauce  garlic  must-try 
february 2018 by nyx
Simple Pistachio Almond Cake Recipe on Food52
This cake is simple to make, but it's ridiculously sophisticated in flavor. I add a touch of cardamom to round out the sweetness, and the texture is an absolute dream: moist and almost chewy but still delicate and light. If you want, you can easily use all pistachios (100 grams) or all almonds (100 grams).
recipe  bakedgoods  cake  nuts  spices  eggs  dairy  pan-size:9-cake  equipment:food-processor  equipment:electric-mixer  vegetarian 
february 2018 by nyx
Double Caramel Sticky Buns Recipe | Serious Eats
Thanks to deeply toasted sugar—or, if you prefer a store-bought product, Belgian cassonade—these gooey sticky buns are quite literally dripping with caramel flavor. Compared to recipes based on American brown sugar, which is laced with with tangy molasses, true caramel gives the filling and topping a rich, dark complexity and mellow sweetness, one that only deepens as the caramel topping bubbles in the oven, saturating the buns. For caramel fanatics, sourcing (or making) the right sugar will make a sticky bun unlike any other.
recipe  bakedgoods  bread  dairy  spices  yogurt  nuts  equipment:electric-mixer  pan-size:13x9  pan-size:8-cake  vegetarian  make-ahead 
february 2018 by nyx
Gingery Braised Lamb Shanks with Meyer Lemon and Cilantro Relish Recipe on Food52
This braise is festive and impressive enough to make for a dinner party, but it’s also easy enough to keep in rotation for a cozy family meal at home. I like to serve it over orzo or pilaf to absorb some of the the braising liquid, which is wonderfully flavorful and aromatic. The Meyer lemon relish brings the whole thing together; you’ll want to generously top your dish with this sauce (and any leftover relish is great on roast chicken or thinly sliced pork pressed between thick, crusty bread). Like so many braises, this one gets better with age. You can cook it up to two days ahead of time then reheat it an hour before guests arrive, as the flavors intensify the longer they hang out together.
recipe  stews&braises  lamb  spices  wine  garlic  sauce  fruit  herbs  make-ahead 
february 2018 by nyx
BraveTart: One-Bowl, Overnight Cinnamon Rolls Recipe | Serious Eats
Cinnamon rolls are the harbinger of a lazy morning, filling the kitchen with an aroma of butter, cinnamon, and freshly baked bread that announces it's time to sit down. With each puffy swirl of dough dripping with cream cheese frosting, there's really no way to tackle one standing up. These are my secret weapon around the holidays, because the all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.
recipe  bakedgoods  breakfast  dairy  cream-cheese  spices  yogurt  nuts  vegetarian  pan-size:13x9  pan-size:8-cake  equipment:stand-mixer 
january 2018 by nyx
Stress-Free Vegan Holiday Gingerbread Cookies Recipe on Food52
One of the most intimidating parts of going vegan is figuring out how to create baked goods without eggs, butter, and milk. Fortunately, the process is a lot less stressful than it sounds. No recipe proves that better than this one, which requires no substitute egg and uses coconut oil in place of butter. It is inspired by a recipe from Isa Chandra Moskowitz, cookbook writer extraordinaire, webmaster of the Post Punk Kitchen (www.theppk.com) and the woman who taught me the art of vegan baking.
recipe  bakedgoods  cookies  spices  coconut  nuts  vegan  make-ahead 
december 2017 by nyx
The Marrow's Ginger Stout Cake Recipe - NYT Cooking
This is a rich, fragrant ginger cake with a crunchy raw-sugar coating and moist crumb. The combination of grated fresh ginger root and powdered ginger, along with black pepper and cloves, gives it a particularly intense spice flavor. Make sure to use a good stout here. Since you’ll only use part of a bottle, choose one you’d be happy to finish off while the cake is in the oven.

As with most gingerbread, this is a good keeping cake, and can be made a day or two ahead. Store it wrapped in foil at room temperature. Then serve it with cream whipped with a little crème fraiche or sour cream for tartness, which will offset all that crunchy sugar coating the cake.
recipe  bakedgoods  cake  dairy  beer  spices  eggs  equipment:stand-mixer  vegetarian 
december 2017 by nyx
Gingerbread Sheet Cake With Cream Cheese Frosting Recipe | Serious Eats
This simple sheet cake comes together in no time flat, but don't let that simplicity fool you—it's the perfect dessert for any holiday gathering, thanks to a bold dose of molasses and spices (plus buttermilk for a moist but fluffy crumb). Finish it up with a tangy dollop of cream cheese frosting or whipped Greek yogurt, either of which will offer the perfect counterpoint to the cake's earthy flavor.

Thirded:
75g brown sugar
28g unsulfured molasses
1t ground ginger
2/3t ground cinnamon
1/3t BP
1/4 BS
.67g salt
pinch nutmeg
pinch cloves
pinch five-spice powder
pinch black pepper
1 egg

75g melted butter and cooled
52g flour
23g whole wheat flour
75g buttermilk or kefir
recipe  bakedgoods  cake  spices  eggs  dairy  vegetarian  equipment:electric-mixer  pan-size:13x9 
november 2017 by nyx
Karlie Kloss' Spicy Ginger Cookies
Because these cookies are vegan, it's best not to tinker with the ingredients. We tried making the cookies with homemade oat flour instead of the store brand (by pulsing oatmeal in a blender) and it made the cookies very, very soft. Also, don't press the cookies down onto the pan, or they won't form those perfectly imperfect cracks.
recipe  bakedgoods  cookies  cereals&grains  spices  vegan  coconut 
october 2017 by nyx
Cape Malay Doughnuts (Koesisters) Recipe on Food52
In the Western Cape, it’s a tradition among Cape Malay families to serve these pillowy, spice syrup–infused, coconut-dusted doughnuts on Sundays, accompanied by milky tea and chatter.

This recipe uses mashed potato, which many believe is the secret to a soft, bouncy koesister. You can use dried orange peel instead of mandarin and adjust the spices to your liking. Why not add ground allspice and a little nutmeg too? These koesisters freeze well for up to three months—defrost and bring to room temperature before dunking in the hot syrup.
recipe  south-african  friedfood  doughnuts&fritters  potato  dairy  eggs  spices  coconut  vegetarian 
october 2017 by nyx
crispy spiced lamb and lentils – smitten kitchen
Browned ground lamb mixed with lentils, topped with a tomato-cucumber-onion "relish" in lettuce cups.
recipe  lamb  legumes  spices  vegetable  dairy  herbs 
june 2017 by nyx
Easy One-Bowl Coffee Cake Recipe | Serious Eats
By making the crumb topping and then the batter, you need to use only one bowl for this classic coffee cake. With a bit of whole wheat flour and loads of cinnamon, the buttery streusel takes on a subtle graham cracker–like vibe. Meanwhile, strained Greek yogurt in the batter adds the same tangy flavor of sour cream, but produces a much lighter crumb.

|| Halved:
58g light brown sugar
35g whole wheat flour
8g cinnamon
0.5g salt
Pinch ground cardamom
27g softened unsalted butter

197g sugar
85g, unsalted butter at 65F
2t baking powder
2g kosher salt
7.5g vanilla extra
1.5 eggs at 65F
170g AP flour
213g Greek yogurt at 65g

Thirded:
38g light brown sugar
23g whole wheat flour
5g cinnamon
0.33g salt
Pinch ground cardamom
18g unsalted butter, soft

132g sugar
57g unsalted butter
1.33t BP
1.33g kosher salt
5g vanilla
1 egg
113g flour
142g Greek yogurt
recipe  bakedgoods  cake  spices  dairy  yogurt  eggs  vegetarian  pan-size:13x9 
may 2017 by nyx
Asha Gomez's Smoky Hazelnut Chocolate Cookies from My Two Souths
Asha Gomez' "My Two Souths", the reigning 2017 Piglet champion, combines the flavors of South India with Gomez' upbringing in the South of the United States. Her traditional chewy chocolate cookie gets a smoky kick in the pants from smoked sweet paprika—plus a generous handful of toasted hazelnuts for a nutty finish.
recipe  bakedgoods  cookies  spices  eggs  nuts  easy-peasy 
march 2017 by nyx
Sparerib Daikon Curry Recipe - Delicious Techniques
By using a pressure cooker or an Instant Pot, you can cut the simmering time down from 2 1/2 hours to about 35 minutes, but if you don't have one, just make this in a heavy bottomed pot and quadruple the simmering times. Like most curries, this tastes better the next day, so either make this ahead, or be sure to keep some leftovers to enjoy the next day.
recipe  stews&braises  curry  pork  spices  garlic  vegetable 
february 2017 by nyx
chicken gyro salad – smitten kitchen
Thirded for two people:
1t olive oil
1/3 zest of a lemon
1/3 juice of a lemon
1/2t salt
1/2 t oregano
1/4t paprika
Black pepper
454g boneless, skinless chicken thighs

185g plain Greek yogurt
151g cucumber, halved, core seeded
2t lemon juice
1t white wine vinegar
1t minced dill
1 small garlic clove, minced
1/2t salt
pinch black pepper

1/3 romaine lettuce, chopped
1/3 red onion, thinly sliced
227g small-medium tomatoes, chopped
151g cucumber, chopped
recipe  salad  chicken  spices  herbs  dairy  vegetable  garlic  make-ahead 
february 2017 by nyx
Buttermilk Drop Biscuits With Garlic and Cheddar Recipe | Serious Eats
These savory one-bowl biscuits are as easy as they are cheesy, which is to say: very. Best of all, the dry mix can be prepped in advance and refrigerated until the expiration date stamped on the package of cheese, so you can keep a bag on hand to bake whenever you need an easy side for a batch of chili or lobster bisque. Don't be afraid to tinker with the garlic and spice ratios listed below: their intensity will vary by age and brand of the ingredients you have on hand.
recipe  bakedgoods  scones&biscuits  dairy  cheese  buttermilk  herbs  garlic  spices  vegetarian 
february 2017 by nyx
Sheet Pan Chicken and Cauliflower "Shawarma" Recipe on Food52
Inspired by a favorite recipe for roasted cauliflower, which Molly Wizenberg wrote about on her blog several years ago, this one takes the recipe a step further, adding Shawarma-inspired spices and chicken thighs to make it a more complete meal. Note: This is not traditional shawarma, which is typically made with chicken or lamb and cooked on a vertical rotisserie for hours, then sliced thinly.
recipe  roasts  chicken  vegetable  spices  garlic  sauce  one-pan 
february 2017 by nyx
gingerbread layer cake – smitten kitchen
Recipe, thirded:
1/3 cup (235 ml) oatmeal stout or Guinness Stout
112g dark molasses (ideally, not blackstrap)
1/6 teaspoon baking soda
1 large egg
63 grams packed dark brown sugar
66g granulated sugar
50g vegetable or another neutral oil
86g all-purpose flour
1/2 teaspoon baking powder
2 teaspoons ground ginger
1/3 teaspoon ground cinnamon
Pinch teaspoon ground cloves
Pinch teaspoon freshly grated nutmeg
1/6 teaspoon kosher salt
Pinch of ground cardamom
recipe  bakedgoods  cake  beer  eggs  spices  vegetarian 
january 2017 by nyx
pull-apart rugelach – smitten kitchen
There’s only one cream cheese dough recipe. You may say you love Ina’s or Martha’s or Maida’s or Rose Levy’s (I do too) but they are all exactly the same: 1/2 pound butter, 1/2 pound cream cheese, just shy of 1/2 pound flour (2 cups) and a little bit of salt. There are versions that use other kinds of tangy dairy — farmer’s, quark, and even sour cream — but the formula is the same. Trust it; it’s perfect.
recipe  bakedgoods  jewish  cookies  dairy  cream-cheese  spices  chocolate  nuts  fruit  vegetarian  equipment:food-processor  equipment:electric-mixer 
december 2016 by nyx
Roasted Brussels Sprouts With Chorizo and Sherry Vinegar Recipe | Serious Eats
Brussels sprouts and cured pork are perfect partners. This time, the sprouts are paired with smoky Spanish chorizo, along with plenty of garlic, olive oil, and a splash of sherry vinegar to balance it all out.

|| Three-stage process of 1) sauteeing chorizo, shallots, and garlic, 2) straining the oil to toss with the Brussels sprouts before roasting just the sprouts and 3) finally, tossing the sprouts and chorizo/shallot/garlic together with sherry vinegar and honey.
recipe  roasts  vegetable  charcuterie  pork  spices 
december 2016 by nyx
Recipe: Smoky Roasted Brussels Sprouts and Kielbasa — Bavarian Rhapsody | The Kitchn
Come fall, there are few foods better to pair with kielbasa than earthy roasted Brussels sprouts. Before going to the oven, these brassicas are treated to a dusting of smoked paprika for extra warmth and just a touch of spice.

|| Quartered
170g Brussel sprouts
1.5t olive oil
0.25t smoked paprika
pinch salt
170g kielbasa

While everything is cooked on a single sheet pan, it's a two-part cooking process, with the kielbasa joining the veggies about halfway through. Don't confuse this step for fussiness, though — you can still look forward to a meal that will be on the table in under 30 minutes.
recipe  roasts  vegetable  spices  charcuterie  pork  easy-peasy  one-pan  food-for-two  food-for-one 
december 2016 by nyx
Recipe: White Rotisserie Chicken Chili — Recipes from The Kitchn | The Kitchn
Chili comes in all shapes and sizes, and everyone has their favorite take, but this version is designed for busy weeknights. Relying on a couple boxes of store-bought broth, rotisserie chicken, canned beans, and frozen veggies means that it's more a matter of simmering everything together than cooking each ingredient, and that saves time. Often these shortcut recipes choose time at the sacrifice of flavor, but that's not the case when a mix of green chiles and spices are added in. To keep this feeling fresh, top the soup with sour cream, avocado, tortilla chips, and fresh cilantro.

|| I see this taking more than 30 minutes because of the amount of prep work (chopping onion, garlic, avocado, and cilantro), but could be good meal.

Would saute the spices with the onion first.
recipe  stews&braises  chicken  garlic  legumes  spices  dairy  sour-cream  herbs 
december 2016 by nyx
Thick and Creamy Tomato Soup Recipe | Serious Eats
With only a splash of cream per serving, the secret to this soup's creamy consistency is carrot purée. Its subtle sweetness mellows the acidity of canned tomatoes, for a hearty soup that feels like a meal on its own. Finished with a handful of fresh basil, this soup is the perfect accompaniment to any salad or grilled cheese.
recipe  soup  vegetable  dairy  spices  herbs  vegetarian 
december 2016 by nyx
Isla Flotante (Floating Island) or Torta en Leche (Cake in Milk) Recipe on Food52
A holiday dessert from the state of Tabasco in southeastern Mexico, this is the family recipe of Chef Ernesto Aguilera of Tierra Criolla restaurant in Villahermosa, and his grandmother, Mimy Aguilera Contreras.
recipe  mexican  puddings  dairy  eggs  spices  equipment:electric-mixer  vegetarian 
december 2016 by nyx
Elisenlebkuchen (Glazed Flourless Nuremberg Lebkuchen) Recipe on Food52
These Elisenlebkuchen, the archetypal German gingerbread, hail from the Bavarian city of Nuremberg and are soft and chewy round cookies baked on thin wafers called Oblaten. They are flourless, studded with tiny pieces of candied citrus peel, and rich in ground nuts and almond paste, which help keep them moist and chewy. The lack of flour makes not only a delightfully textured cookie, but also one that keeps incredibly well—always an important characteristic of German holiday baking in general.
recipe  bakedgoods  german  cookies  eggs  nuts  spices  fruit  chocolate  vegetarian  equipment:electric-mixer 
december 2016 by nyx
Ginger Apple Torte Recipe on Food52
A fusion of gingerbread and apple cake, this recipe is our dream cake for fall -- layers of spiced batter sandwich tender caramelized apples and on top a coating of turbinado sugar melts to a sturdy, glassy crust. Eat this cake fresh, within a day, and make sure you caramelize the apples when sauteeing, so they get a little oomph!
recipe  bakedgoods  cake  appetizer  spices  eggs  spirits  dairy  yogurt  nuts  vegetarian  equipment:electric-mixer  pan-size:9-springform 
november 2016 by nyx
Shaker Lemon Pie Recipe - NYT Cooking
Traditionally made from whole lemons, this version also incorporates blood oranges and cardamom, and it’s a bright, welcome addition to the pecan and pumpkin desserts this time of year. Start it the day before by slicing the fruit and leaving it to sit in sugar overnight, then mix it with beaten eggs the next day.
recipe  bakedgoods  pies&tarts&pastries  fruit  eggs  spices  dairy  vegetarian 
november 2016 by nyx
Sweet Potato Tea Cake With Meringue Recipe - NYT Cooking
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt’s head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.
recipe  bakedgoods  quickbreads  potato  fruit  eggs  spices  vegetarian  equipment:electric-mixer  gluten-free  pan-size:9x5-loaf 
november 2016 by nyx
My Newest Chocolate Chip Cookies Recipe on Food52
My Classic Best Chocolate Chip Cookies have been my favorites for close to twenty years. I still love them, but when it comes to chocolate chip cookies, it's hard to be constant. Recipes for chocolate chip cookies are like scarves—you're always happy to have a new one. And so, here's my new cookie. Not radically different from the old one... but different enough you'll want to make both.

The cookie, with its combination of all-purpose and whole wheat flours and a different mix of white and brown sugars, bakes to a chewier cookie than my classic. I added nutmeg and coriander to the dough, and it's up to you if you'd like to use them or not—or if you'd like to use even more. Or maybe you want to flavor the dough with a little instant espresso (1/2 to 3/4 teaspoon), with or without ground cinnamon (1/4 teaspoon), or even a little (1/4 to 1/2 teaspoon) Chinese five-spice powder.

You can use the dough soon after it's made, but it improves with more chill time. If you can wait a day to bake the cookies, do.
recipe  bakedgoods  cookies  spices  dairy  eggs  chocolate  vegetarian  equipment:electric-mixer 
october 2016 by nyx
Meaty Cabbage and Rice Stew Recipe on Food52
This is a winter "go to" recipe in our house -- some meat, cabbage, rice, and tomatoes flavored with garlic and paprika makes for a warming one-pot meal. We really like this with lamb, but veal and/or pork are good too!
recipe  stews&braises  pork  lamb  beef  garlic  vegetable  spices  rice  herbs 
september 2016 by nyx
piri piri chicken – smitten kitchen
Serve with tomato/onion salad and easy sliced roasted potatoes.
recipe  portugese  chicken  garlic  herbs  spices  equipment:food-processor  made-it 
september 2016 by nyx
Carne Adovada (New Mexico-Style Pork With Red Chilies) Recipe | Serious Eats
Tender chunks of pork shoulder braised in a chili-based liquid are perfect for tacos or burrito fillings.
recipe  american  stews&braises  pork  fruit  garlic  herbs  spices 
august 2016 by nyx
Pasta with Summer Squash, Tarragon, Ricotta & Honey Recipe on Food52
Inspired by an offbeat recipe from De Cecco pasta, this dish is a perfect way to use up summer squash. A touch of honey and nutmeg sweeten and balance the creamy ricotta and salty pine nut-tarragon sauce.
recipe  pasta  vegetable  nuts  herbs  dairy  cheese  spices  vegetarian  equipment:food-processor 
july 2016 by nyx
Tennessee Jam Cake Recipe on Food52
A classic old-fashioned Southern cake, this recipe is specific to Kentucky and Tennessee and features richly spiced layers, moist with buttermilk and berry jam. Stir in pecans for a nutty taste and crunch if you like. It's traditionally frosted with a brown sugar, caramel-like icing, but I add a little bourbon to mine because why not, right?

Need three 9" cake pans
recipe  american  bakedgoods  cake  dairy  eggs  spices  buttermilk  nuts  spirits  vegetarian  pan-size:9-cake  equipment:electric-mixer 
july 2016 by nyx
Zahav's Hummus Tehina Recipe on Food52
Chef Solomonov writes, "The secret to great Israeli-style hummus is an obscene amount of tehina, as much as half of the recipe by weight, so it's especially important to use the best quality you can find. Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and tehina." Note: The original recipe makes a much larger quantity of Tehina Sauce (the garlic, lemon, tahini, and salt mixture in steps 3 and 4), which is wonderful to have on hand if you want to scale up—it will keep for a week refrigerated, or it can be frozen for up to a month.
recipe  israeli  dips&spreads  legumes  garlic  spices  vegan  equipment:food-processor 
june 2016 by nyx
Coconut-Lime Pork Tacos with Black Beans and Avocado Recipe on Food52
Tacos are a recurring weeknight meal for my family. One of our favorite versions is spiced ground pork with lime, pineapple, and black beans, piled high with diced avocado. It was only recently that I thought to add coconut milk to the mix. This one ingredient elevates the dish and plays really well with the other flavors. Similar to pork shoulder or loin braised in milk, simmering the ground pork in coconut milk infuses it with flavor and helps avert the typical dryness that comes with ground meat. This meal can go from kitchen to table in about 20 minutes, perfect for those nights when you don’t have a lot of time but crave (and deserve) an interesting, flavorful meal.
recipe  wraps  pork  garlic  spices  coconut  fruit  vegetable  herbs  dairy  cheese 
june 2016 by nyx
Grilled Bread Salad with Broccoli Rabe and Summer Squash Recipe on Food52
There are the two main reasons for making this salad: First, the grill does all the work, freeing you from a hot kitchen in the summer, and second, it’s crazy good. The mayonnaise marinade for the vegetables creates a wonderful blistery crust. I’ve chosen a mix of broccoli rabe and summer squash, and if you’ve never had grilled broccoli rabe, you’re in for a real treat. The marinade soaks into the squash and clings to the leaves and florets of the broccoli rabe, resulting in a delicious smoky char that perfectly complements the natural sweet-bitter flavors.
recipe  salad  bbq  bread  garlic  vegetable  vegetarian  spices 
june 2016 by nyx
Sopa de Lima (Yucatán-Style Lime Soup) | Serious Eats
My wife, Adri, and I just got back from a week spent eating our way around Mérida and the rest of Mexico's Yucatán Peninsula. Of all the things we ate, sopa de lima, the Mayan poultry and lime soup that's popular up and down the Yucatán, seemed most easily adaptable to cooking back home. It's also one of the simplest and most crowd-pleasingly delicious dishes we had. It was a no-brainer to make a couple of batches when we got back home to at least keep my mind and soul on extended vacation time.
recipe  mexican  soup  turkey  chicken  fruit  vegetable  garlic  spices  herbs 
may 2016 by nyx
Cardamom Cream Cake Recipe - NYT Cooking
Layer cakes are always festive, particularly when they are four-layered, fluffy and cloudlike. This one, based on the flavors of an Indian dessert called ras malai, combines rose water, ricotta cheese and cardamom. Egg whites in the batter and mascarpone in the buttercream give the cake an especially ethereal texture, while a cardamom-infused milk syrup keeps it moist. Make sure to use cold, straight-from-the fridge mascarpone and yogurt for the frosting; it can curdle if you try to beat it when the ingredients are too warm.

|| Definite weekend project. Uses only egg whites for the ckae.
recipe  bakedgoods  cake  spices  eggs  dairy  mascarpone  yogurt  nuts  vegetarian  equipment:electric-mixer  pan-size:9-cake 
march 2016 by nyx
Mushroom-Spinach Soup With Middle Eastern Spices Recipe - NYT Cooking
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
recipe  soup  mushrooms  vegetable  spices  dairy  yogurt  vegetarian  vegan  equipment:food-processor  equipment:stick-blender 
march 2016 by nyx
Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies) | Serious Eats
After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.
recipe  turkish  breakfast  eggs  spices  vegetable  herbs  vegetarian 
march 2016 by nyx
Recipe: Lamb Bolognese — Recipes from The Kitchn | The Kitchn
Traditionally, bolognese uses a mixture of ground beef and veal to create a rich, meaty sauce that's perfect for spooning over thick noodles like pappardelle. Using ground lamb adds a complexity and distinctness to the classic sauce. This recipe also differs in that it incorporates some slightly nontraditional flavor elements that pair well with lamb, like cinnamon and coriander.
recipe  sauce  lamb  vegetable  spices  garlic  wine  dairy  make-ahead  freezer-friendly 
march 2016 by nyx
Vegan Migas (Mexican-Style Fried Tortillas With Tofu) | Serious Eats
On weekends, I want something for breakfast that I can really dig into—something that wouldn't feel out of place with a Bloody Mary or a michelada on the side. Enter vigas. That'd be vegan migas (and I'm only a little bit sorry for the terrible wordplay). Migas are the Tex-Mex dish of eggs scrambled with fried tortillas, onions, and chilies, served wrapped up in more soft corn tortillas. It's a nearly ideal dish for veganizing because of the way the eggs are treated.
recipe  mexican  breakfast  tofu  vegetable  spices  herbs  vegan  the-food-lab 
march 2016 by nyx
Risotto alla Milanese | Serious Eats
Saffron-scented risotto alla milanese is one of the most luxurious—and simplest—of risottos. This tradition-busting method guarantees the creamiest, silkiest, most delicious version possible.
recipe  italian  rice  dairy  cheese  spices  vegetarian 
march 2016 by nyx
Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing | Serious Eats
I've been making versions of this salad with crispy tofu, avocado, and grapefruit, flavored with za'atar and topped with a miso and tahini dressing, on and off for the last couple of months, each time tweaking the ingredients a bit, substituting different greens, altering the ratio of dressing components, et cetera. I've come to the conclusion that the base is great no matter what you do with it. Add some chopped raw kale and chickpeas? Delicious. Add a splash of fish sauce (for a non-vegan version) and some toasted pita bread croutons? Fantastic. Toasted pine nuts and roasted beets? It works.
recipe  salad  tofu  spices  fruit  vegetable  vegan  vegetarian 
march 2016 by nyx
churros | smitten kitchen
As if it was in my head, it turned out that Cook’s Country tackled these exact concerns in a recipe this month. Their solutions are as logical as you’d imagine — to help keep the heat at the right level, always drop the churros in at the higher end so there’s room for the temperature to drop without it going too low. And, they suggest piping out the dough while it’s still warm and easier to manipulate, onto an oiled tray pretty much at your leisure. You can then keep this tray in the fridge for an hour or so, but I bet up to a few, which would be awesome if you want to be a total show-off at your next dinner party.
recipe  spanish  portugese  friedfood  doughnuts&fritters  dairy  eggs  spices  chocolate  vegetarian  make-ahead 
march 2016 by nyx
Vietnamese Coffee Cake Recipe on Food52
WHO: Laura Biscaro is a recently graduated chef and a blogger based in Brazil.
WHAT: Finally: A coffee cake actually made with coffee! (And spiced, too.)
HOW: Bake up a coffee- and cardamom-scented cake, moist from butter and yogurt. Once cool, drizzle a sauce of sweetened condensed milk and coffee over the top and serve with—what else?—coffee.
WHY WE LOVE IT: The coffee flavor in this cake is rich and caramelized, with depth and complexity from the cardamom and an extra spike of sugar from the brigadeiro. The cardamom flavor is very strong in the batter but subtler when baked; still, follow the instructions and start with less than a teaspoon if you're not accustomed to the spice. We'd recommend drizzling, rather than spreading, the sauce, since it's quite sweet.

|| Overall, an interesting cake with half white and half whole wheat flour and spiced with cardamom.
recipe  bakedgoods  cake  coffee  spices  dairy  yogurt  eggs  vegetarian  equipment:electric-mixer  pan-size:9.5-tube 
february 2016 by nyx
Churros with chocolate dipping sauce | BBC Good Food
Halved recipe:
175mL hot water
25g butter
0.25t vanilla
125g flour
Pinch salt
0.5t BP
500mL oil

Sauce
100g dark chocolate
50mL cream
50mL milk
31.5g golden syrup
0.25t vanilla

Cinnamon sugar
50g sugar
1t cinnamon

Quartered recipe:
87.5mL hot water
12.5g butter
Splash vanilla
62.5g flour
Pinch salt
0.25t BP

50g dark chocolate
25mL cream
25mL milk
16g golden syrup
Splash vanilla

25g sugar
0.25t cinnamon
recipe  friedfood  doughnuts&fritters  dairy  sauce  chocolate  vegetarian  spices  made-it 
february 2016 by nyx
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