Archive for: July, 2017

Ginger-Lime Fruit Salad

Ingredients 1 cup chopped ripe mango 1 cup quartered strawberries 1/2 cup blueberries 1 teaspoon grated lime rind 1 tablespoon fresh lime juice 1/2 teaspoon grated ginger How to Make It Combine all ingredients in a bowl; let stand 5 minutes before serving. CL:AG

Umami Broth with Buckwheat and Vegetables

Ingredients 2 tablespoons toasted sesame oil 2 tablespoons red miso 1 cup diced sweet onion 1 (1-in.) piece fresh ginger, peeled and grated 3 garlic cloves, minced 4 cups water 4 cups unsalted chicken stock 1 ounce dried shiitake mushrooms 4 large eggs in shells 1/2 cup uncooked buckwheat groats, rinsed and drained 1 medium […]

Fermented Jalapeño Hot Sauce

Ingredients 1 1/2 cups chopped jalapeños (about 6 oz.) 1/4 cup chopped white onion 3 garlic cloves, crushed 2 cups water 2 teaspoons kosher salt How to Make It Place jalapeños, onion, and garlic in a large glass jar with a tight-fitting lid. Combine 2 cups water and salt in a saucepan; bring to a […]

“Huevos” Soy-Cheros

Ingredients 10 ounce extra-firm block-style tofu, drained 1 teaspoon ground turmeric 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon kosher salt 2 tablespoons water 2 teaspoons olive oil 1 cup sliced red bell pepper 1 cup sliced green bell pepper 5 ounces soy chorizo, diced or crumbled (about 3/4 cup) 1 (14.5-oz.) can […]

Chicken Breasts with Brown Butter-Garlic Tomato Sauce

Ingredients 4 (6-oz.) skinless, boneless chicken breasts 3/4 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 2 tablespoons olive oil, divided 2 tablespoons unsalted butter 6 garlic cloves, sliced 2 cups halved grape tomatoes 3 tablespoons fresh flat-leaf parsley leaves How to Make It Place chicken breasts on a cutting board; pound to a […]

Summer Salmon Niçoise Salad

Ingredients 2 large eggs 1 (8-oz.) pkg. haricots verts (French green beans) 3 tablespoons extra-virgin olive oil, divided 1 (12-oz.) salmon fillet, about 1 in. thick 1/2 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper, divided 2 tablespoons white wine vinegar 1 tablespoon chopped fresh flat-leaf parsley 3/4 teaspoon Dijon mustard 1 head […]

Vanilla Frozen Yogurt with Fresh Cherry Swirl

Ingredients 1 1/4 cups fresh sweet cherries, pitted and coarsely chopped (about 8 oz.) 1 tablespoon light brown sugar 2 teaspoons fresh lemon juice 3 cups plain whole-milk yogurt 1/2 cup half-and-half 1/3 cup granulated sugar 2 tablespoons light corn syrup 1 teaspoon vanilla bean paste How to Make It Bring cherries and brown sugar […]

Tichi’s Gazpacho

Ingredients 1/2 cup extra-virgin olive oil 1/2 cup oloroso sherry 1/4 cup sherry vinegar 1 1/4 teaspoons kosher salt 3 pounds ripe tomatoes, quartered 1 English cucumber, peeled and chopped 1 green bell pepper, stemmed, seeded, and chopped 2 garlic cloves 1 cup rustic whole-wheat bread, sliced into 1-in. cubes 1/4 cup diced English cucumber […]

Spanish Chorizo Corn Cakes

Ingredients 2 ounces dry-cured Spanish chorizo, diced 1 cup fresh yellow corn kernels (about 2 ears) 1 tablespoon diced seeded jalapeño 4 ounces white whole-wheat flour (about 1 cup) 1 teaspoon granulated sugar 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 cup low-fat buttermilk 9 large eggs, divided 2 tablespoons salted butter, melted Cooking […]

Roasted Strawberry Margaritas with Aquafaba Whip

Ingredients 2 pounds fresh strawberries, hulled and halved 1/2 teaspoon kosher salt 1/4 cup granulated sugar, divided 1 (15-oz.) can unsalted chickpeas, undrained 1/2 teaspoon vanilla extract 1/8 teaspoon cream of tartar 6 cups ice 1 1/4 cups (10 oz.) silver tequila 2/3 cup fresh lime juice (from about 5 limes) 1/3 cup loosely packed […]